Cassell's shilling cookery / edited by A.G. Payne.

Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: Cassell's shilling cookery / edited by A.G. Payne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ful of flour to a smooth paste with a little cold milk, and stir into this as much boiling milk as will make up the quantity to a teacupful. Let the liquor cool, then add a wcll-hcaten egg and a little sugar and flavouring. Pour the preparation into a large buttered saucer, and hake in a well- heated oven. When done enough, turn the pudding upon a plate, and serve with jam, or with a little sherry if preferred. Time to bake, twenty minutes. Sufficient for one person. Save-all Pudding.—Put any scraps of bread there may be into a bowl, and over a quarter of a pound of these pour a pint of boiling milk. Let the bread soak till soft, then beat it well with a fork till no lumps remain. Add, whilst beating, two eggs, two tablespoonfuls of finely-chopped suet, or a slice of butter or dripping, two tablespoon- fuls of picked currants, two table- spoonfuls of powdered sugar, and a quarter of a nutmeg, grated, or any other suitable flavouring. Two apples, pared, cored, and quartered, may be added to the pudding or not. Pour the mixture into a buttered dish, and bake in a well-heated oven. When the pudding is set and nicely browned on the surface it is done enough. Time to bake, an hour or more. Sufficient for five or six persons. Savoy Pudding. — Rub six ounces of stale savoy cake to crumbs, and pour upon these a quarter of a pint of boiling milk. Let them soak for half an hour, then beat the mix- ture with a fork till smooth, and add four ounces of fresh buttei’, four ounces of finely-shred candied peel, the well-beaten yolks of four eggs, two tallespoonfuls of sugar, and two tablespoonfuls of brandy. Beat the mixture for some minutes, put it into a cool place for an hour, and beat it up again. Put it into a buttered dish, and bake in a brisk oven. Whisk the whites of the eggs till firm, sweeten them, and flavour them pleasantly. Put them on the pudding, and place this in the oven a few minutes longer, but do not let it get brown. When the eggs are set the pudding is ready for serving. Time to bake the pud- ding, half an hour. Sufficient for four or five persons. Saxon Pudding. — According to high authority, this is one of the best puddings of Germany. Boil a gill of milk, put into a .stewpan half a pound of flour. Gradually dilute the flour with the milk, so as to obtain a fine smooth paste. Add four ounces of butter and salt to taste. Plate the saucepan on a moderate fire, stir the preparation till it begins to thicken, then take it ofi the fire, but continue still working it. When the paste is smooth, place it again on the fire, working it still, and gradu- ally introduce into it the yolks of ten eggs, four ounces of oranged sugar (that is, sugar that has been rubbed on the rind of an orange), four ounces of butter, and a little salt. When the pj;eparation is frothy, introduce seven or eight whipped whites of eggst Pour the prepara- tion into a dome or a cylinder mould which has been buttered and glazed with sugar and potato-flour. Set the mould in a stewpan with boiling water reaching to half its height. Bake in a slack oven for forty minutes. Schodoh Pudding.—The fol- lowing recipe for German pudding with schodoh (chaudeau) is given by a trustworthy authority:—Take two quarts of grated bread-crumbs, pour over them as much cream as will wet them; beat six ounces of butter in a deep pan to cream, to which add six eggs, one at a time every five minutes; to this add four ounces of sugar, two ounces of almonds, blanched and chopped fine, two ounces of preserved lemon, also chopped, four ounces of currants, and four oiinces of stoned