Section 60 of the Book of Household Management. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Victoria Slanowski. The Book of Household Management by Isabella Beaton. Recipes, Chapter 27, Part 2. Breach Baked Apple Pudding. 1. 1228. Ingredients. Half a pound of the pulp of apples. Half a pound of love sugar. Six ounces of butter. The rind of one lemon. Six eggs. Puff paste. Mode. Peel, core and cut the apples, as for sauce. Put them into a stew pan with only just sufficient water to prevent them from burning. And let them stew until reduced to a pulp. Weigh the pulp and to every half pound add sifted sugar, grated lemon rind and six well beaten eggs. Beat these ingredients well together. Then melt the butter. Stir it to the other things. Put a border of puff paste round the dish and bake for rather more than half an hour. The butter should not be added until the pudding is ready for the oven. Time. One half to three quarters of an hour. Average cost. One chilling 10 pence. Sufficient for five or six persons. Seasonable from August to March. Two. More economical. 1229. Ingredients. 12 large apples. Six ounces of moist sugar. One quarter pound of butter. Four eggs. One pint of breadcrumbs. Mode. Pair, core and cut the apples as for sauce and boil them until reduced to a pulp. Then add the butter, melted and the eggs, which should be well whisked. Beat up the pudding for two or three minutes. Butter a pie dish. Put in a layer of breadcrumbs. Then the apple. And then another layer of breadcrumbs. Flake over these a few tiny pieces of butter and bake for about half an hour. Time. About half an hour. Average cost. One chilling three pence. Sufficient for five or six persons. Seasonable from August to March. Note. A very good economical pudding may be made merely with apples, boiled and sweetened, with the addition of a few strips of lemon peel. A layer of breadcrumbs should be placed above and below the apples and the pudding baked for half an hour. Constituents of the apple. All apples contain sugar, malic acid or the acid of apples, mucilage or gum, woody fiber and water, together with some aroma on which their peculiar flavor depends. The hard acid kinds are unwholesome if eaten raw, but by the process of cooking a great deal of this acid is decomposed and converted into sugar. The sweetened melokines form a valuable addition to the dessert. A great part of the acid juice is converted into sugar as the fruit ripens and even after it is gathered by natural process termed maturation. But, when apples decay, the sugar is changed into a bitter principle and the mucilage becomes moldy and offensive. Old cheese has a remarkable effect in millerating the apple when eaten, probably from the volatile alkali or ammonia of the cheese neutralizing its acid. Rich sweet apple pudding. 12.30. Ingredients.  Mode. Chop the suet very fine, wash the currants, dry them, and pick away the stalks and pieces of grit. Pair, core, and chop the apple and grate the bread into fine crumbs and mince the almonds. Mix all these ingredients together, adding the sugar and nutmeg, beat up the eggs, omitting the whites of three, stir these to the pudding, and when all is well mixed, add the brandy and put the pudding into a buttered mold. Tie down with a cloth, put it into boiling water, and let it boil for three hours. Time. Three hours. Average cost. Two shillings. Sufficient for five or six persons. To preserve apples. The best mode of preserving apples is to carry them at once to the fruit room, where they should be put up on shelves, covered with white paper, after gently wiping each of the fruit. The room should be dry and well aired, but should not admit the sun, be allowed to touch each other, but should be kept separate. For this purpose, a number of shallow trays should be provided, supported by racks or stands above each other. In very cold frosty weather, means should be adopted for warming the room. Faked apple pudding. Very good. 1231. Ingredients.  Mode. Mix the flour to a smooth batter with the milk. Add the eggs, which should be well whisked, and put this batter into a well-buttered pie dish. Wipe the apples clean, but do not pair them. Cut them in halves, and take out the cores. Lay them in the batter, rind uppermost. Shake the suet out on top, over which also grate a little nutmeg. Bake in a moderate oven for an hour, and cover when served with sifted love sugar. This pudding is also very good with the apples paired, sliced, and mixed with the batter. Time. One hour. Average cost. Nine pence. Sufficient for five or six persons. Boiled apple pudding. 1232. Ingredients. Crust number 1215. Apples. Sugar to taste.   Mode. Make a butter crust by recipe number 1213, or a suet one by recipe number 1215, using for a moderate-sized pudding from three quarters to one pound of flour, with the other ingredients in proportion. Butter at basin. Line it with some of the paste, pair, core, and cut the apples into slices, and fill the basin with these. Add the sugar, the lemon peel, and juice, and cover with crust. Pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water. Let it boil from one-and-a-half to two-and-a-half hours, according to the size. Then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin, but, when made in this way, must be served without the least delay, as the crust so soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner hour is rather uncertain, as it does not spoil by being boiled an extra hour. Care, however, must be taken to keep it well covered with the water all the time, and not to allow it to stop boiling. Time, from one-and-a-half to two-and-a-half hours, according to the size of the pudding and the quality of the apples. Average cost, ten pence. Sufficient, made with one pound of flour, for seven or eight persons. Seasonable from August to March, but the apples become flavorless and scarce after February. Apple tart or pie. 1233. Ingredients. Puff paste, number 1205 or 1206. Apples, to every pound of unpaired apples, allowed two ounces of moist sugar, one-and-a-half teaspoonful of finely minced lemon peel, one tablespoonful of lemon juice. Mode. Make one-and-a-half pounds of puff paste by either of the above-named recipes. Place a border of it round the edge of a pie dish and fill it with apples paired, cored and cut into slices. Sweetened with moist sugar, add the lemon peel and juice and two or three tablespoonsful of water. Cover with crust, cut it evenly round close to the edge of the pie dish and bake in a hot oven from one-and-a-half to three-quarters of an hour or rather longer, should the pie be very large. When it is three parts done, take it out of the oven, put the white of an egg on a plate and, with a blade of the knife, whisk it to a froth. Brush the pie over with this and sprinkle upon it some sifted sugar and then a few drops of water. Put the pie back into the oven and finish baking and be particularly careful that it does not catch or burn, which it is very liable to do after the crust is iced. If made with a plain crust, the icing may be omitted. Time. Half an hour before the crust is iced, ten to fifteen minutes afterwards. Average cost, nine pence. Sufficient. Allow two pounds of apples for a tart for six persons. Seasonable from August to March, but the apples become flavourless after February. Note. Many things are suggested for the flavouring of apple pie.  Others the same quantity of sherry, which very much improves the taste, whilst the old-fashioned addition of a few cloves is, by many persons, preferred to anything else, as also a few slices of quince. Quinces. Quince of Corinth originally produced the most beautiful quince's, but the plant was subsequently introduced into gall with the most perfect success. The ancients preserved the fruit by placing it with its branches and leaves in a vessel filled with honey or sweet wine, which was reduced to half the quantity by evolution. Quince's may be profitably cultivated in this country as a variety with other fruit trees and may be planted in espales or as standards. A very fine-flavoured marmalade may be prepared from quince's and a small portion of quince in apple pie much improves its flavour. The French use quince's for flavouring many sauces. This fruit has a remarkable peculiarity of exhaling an agreeable odour taken singly, but when in any quantity, or when they are stowed away in a drawer or close room, pleasant aroma becomes an intolerable stench, although the fruit may be perfectly sound. It is therefore desirable that, as but a few quince's are required for keeping, they should be kept in a high and dry loft and out of the way of the rooms used by the family. Creamed apple tart. 1234. Ingredients. Puff crust number 1205 or 1206. Apples.  Mode. Make an apple tart by the preceding recipe, with the exception of emitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold, is rather an old-fashioned dish, but at the same time extremely nice. Time, one half to three quarters of an hour. Average cost, one shilling, three pints. Sufficient for five or six persons. Seasonable from August to March. Apple snowballs. 1235. Ingredients.  Mode. Boil the rice and milk until three parts done. Then strain it off, and pair and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple. Put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender, then take them up, remove the cloths, and serve. Time. Half an hour to boil the rice separately, half an hour to one hour with the apple. Seasonable from August to March. Apple tort or cake. German recipe. 1236. Ingredients. Ten or twelve apples, sugar to taste, the rind of one small lemon, three eggs, one quarter pint of cream or milk, one quarter pound of butter, three quarters of a pound of good short crust number twelve eleven, three ounces of sweet almonds. Mode. Pair, core, and cut the apples into small pieces. Put sufficient moist sugar to sweeten them into a basin. Add the lemon peel, which should be finely minced, and the cream. Stir these ingredients well, whisk the eggs, and melt the butter. Mix all together. Add the sliced apple, line a large round plate with the paste, place a narrow rim of the same round the outer edge, and lay the apples thickly in the middle. Blanch the almonds, cut them into long shreds, and strew over the top of the apples, and bake from one half to three quarters of an hour, taking care that the almonds do not get burnt. When done, strew some sifted sugar over the top, and serve. This tort may be eaten either hot or cold, and is sufficient to fill two large-sized plates. Time. One half to three quarters of an hour. Average cost. Two shillings, two pence. Sufficient for two large-sized torts. Seasonable from August to March. Apples. No fruit is so universally popular as the apple. It has grown extensively for cider, but many sorts are cultivated for the table. The apple, uncooked, is less digestible than the pear. The degree of digestibility varying according to the firmness of its texture and flavor. Very wholesome and delicious jellies, marmalades, and sweet meats are prepared from it. Entremets of apples are made in great variety. Apples, when peeled, cored, and well-cooked, are most grateful food for the dispeptic. Alma pudding. 12.37. Ingredients. One half pound of fresh butter. One half pound of powdered sugar. One half pound of flour. One quarter pound of currants. Four eggs. Mode. Beat the butter to a thick cream. Stir in, by degrees, the sugar, and mix both these well together. Then dredge the flour in gradually. Add the currants, and moisten with the eggs, which should be well beaten. The ingredients are well stirred and mixed. Butter a mold that will hold the mixture exactly. Tie it down with a cloth. Put the pudding into boiling water and boil for five hours. When turned out, stir some powdered sugar over it and serve. Time. Six hours. Average cost. One shilling. Six pence. Sufficient for five or six persons. Seasonable at any time. Bait apricot pudding. Twelve thirty-eight. Ingredients. Twelve large apricots. Three quarters of a pint of breadcrumbs. One pint of milk. Three ounces of powdered sugar. The yolks of four eggs. One glass of sherry. Mode. Make the milk boiling hot, and pour it onto the breadcrumbs. When half cold, add the sugar, the well whisked yolks of the eggs, and the sherry. When half, scald them until they're soft and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar. Then mix the fruit and other ingredients together, put a border of paste around the dish, fill with the mixture and bake the pudding from one half to three quarters of an hour. Time. One half to three quarters of an hour. Average cost in full season. One shilling. Six pence. Sufficient for five or six persons. Seasonable in August, September and October. Apricot tart. Twelve thirty-nine. Ingredients. Twelve or fourteen apricots, sugar to taste, puff paste or short crust. Mode. Break the apricots in half, take out the stones, and put them into a pie dish. In the center of which, sweetened with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover and ornament the pie in any of the usual modes. Bake from one half to three quarters of an hour, according to size. And if puff paste is used, glaze it about ten minutes before the pie is done and put it into the oven again to set the glaze. Short crust merely requires a little sifted sugar sprinkled over it before being sent to table. Time. One half to three quarters of an hour. Average cost in full season, one shilling. Sufficient for four or five persons. Seasonable in August, September and October. Green ones rather earlier. Note. Green apricots make very good tarts, but they should be boiled with a little sugar and water before they're covered with a crust. Apricots. The apricot is indigenous to the plains of Armenia, but is now cultivated in almost every climate, temperate or tropical. There are several varieties. This fruit has a perfumed flavor, highly esteemed. A good apricot, when perfectly ripe, is an excellent fruit. It has been somewhat condemned for its laxative qualities, but this has possibly arisen from the fruit having been eaten unripe or in too great excess. Delicate persons should not eat the apricot uncooked without a liberal allowance of powdered sugar. The apricot makes excellent jam and marmalade, and there are several foreign preparations of it, which are considered great luxuries. Faked or boiled arrowroot pudding. 1240. Ingredients. Two tablespoons full of arrowroot. One and a half pints of milk. One ounce of butter. The rind of half a lemon.  A little grated nutmeg. Mode. Mix the arrowroot with as much cold milk as will make it into a smooth batter. Moderately thick. Put the remainder of the milk into a stew pan with the lemon peel and let it infuse for about half an hour. When it boils, strain it gently to the batter. Stirring it all the time to keep it smooth. Then add the butter. Beat this well until thoroughly mixed and sweetened with moist sugar. Put the mixture into a pie dish, browned which has been placed at border of paste. Grate a little nutmeg over the top and bake the pudding from one to one quarter of an hour in a moderate oven, or boil it the same length of time in a well buttered basin. To enrich this pudding, add the other ingredients just before it is put in the oven. Three well whisked eggs and add a tablespoon of brandy. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous as also the paste around the edge of the dish. Time. One to one and a quarter hour baked or boiled. Average cost seven pence. Sufficient for five or six persons. Seasonable at any time. Arrowroot. In India and in the colonies, by the process of a rasping, they extract from a vegetable maranta arondinasi. A sediment nearly resembling tapioca. The grated pulp is sifted into a quantity of water from which it is afterward strained and dried and the sediment thus produced is called arrowroot. Its qualities closely resemble those of tapioca. A bachelor's pudding. 1241. Ingredients. Four ounces of grated bread. Four ounces of currants. Four ounces of apples. Two ounces of sugar. Three eggs. A few drops of essence of lemon. A little grated nutmeg. Mote. Pair, core and mince the apples very finely. Sufficient when minced to make four ounces. Add these to the currants whisk the eggs beat these up with the remaining ingredients and when all is thoroughly mixed put the pudding into a buttered basin tie it down with a cloth and boil for three hours. Time. Three hours. Average cost. Nine pints. Sufficient for four or five persons. Seasonable from August to March. Bake well pudding. Very rich. One. Ingredients. A quarter pound of puff paste. Five eggs. Six ounces of sugar. A quarter pound of butter. One ounce of almonds. Jam. Mote. Cover a dish with thin paste and put over this a layer of any kind of jam half an inch thick. Put the yolks of five eggs into a basin with a white of one and beat these well. Add the sifted sugar beat all together until well mixed then pour it into the dish over the jam and bake for an hour in a moderate oven. Time. One hour. Average cost. One chilling six pints. Sufficient for four or six persons Seasonable at any time. Two. Twelve forty three. Ingredients. Three quarters of a pint of breadcrumbs one pint of milk two ounces of sugar three ounces of butter one ounce of pounded almonds jam. Mote. Put the breadcrumbs at the bottom of a pie dish then over them a layer of jam of any kind that may be preferred. Mix the milk and eggs together add the sugar, butter and pounded almonds beat fill well together pour it into the dish and bake in a moderate oven for one hour. Time. One hour. Average cost. One hour. Sufficient for four or five persons Seasonable at any time. Baroness Pudding Authors Recipe Twelve forty four. Ingredients. Three quarters of a pound of suet three quarters of a pound of raisins weighed after being stoned three quarters of a pound of flour half a pint of milk one quarter salt spoonful of salt Mote. Prepare the suet by carefully freeing it from skin and chop it finely stone the raisins and cut them in halves and mix both these ingredients with the salt and flour moisten the whole with the above proportion of milk stir the mixture well and tie the pudding in a floured cloth which has been previously wrung out in boiling water put the pudding into a saucepan of boiling water and let it boil four and a half hours serve merely with plain sifted sugar a little of which may be sprinkled over the pudding Time. Four and a half hours Average cost. One shilling four pints. Sufficient for seven or eight persons Seasonable in winter when fresh fruit is not attainable Note. This pudding the eddy dress cannot too highly recommend The recipe was kindly given to her family by a lady who bore the title here prefix to it and with all who have partaken of it it is in a special favourite Nothing is of greater consequence and the above directions than attention to the time of boiling which should never be less than that mentioned Barberry tart 1245 Ingredients To every pound of barberries allowed three quarters of a pound of lump sugar in a pot pick the barberries from the stalks and put the fruit into a stone jar place this jar in boiling water and let it simmer very slowly until the fruit is soft then put it into a preserving pan with the sugar and boil gently for 15 minutes line a tartlet pan with paste bake it and when the paste is cold fill with the barberries and ornament the tart as shown in the engraving time one quarter of an hour to bake the tart average cost four pence per pint seasonable in autumn Barberries a fruit of such great acidity that even birds refuse to eat it in this respect it nearly approaches a tamarind when boiled with sugar it makes a very agreeable preserve or jelly according to the different modes of preparing it Barberries are also used as a dry sweet meat and in sugar plums or comfits are pickled with vinegar and are used for various culinary purposes they are well calculated to allay heat and thirst in persons afflicted with fevers La bechamel the three colors scarlet, green and white contrasting so well and producing a very good effect Baked Butter Pudding 1246 Ingredients one and a quarter pint of milk four tablespoons full of flour two ounces of butter four eggs a little salt four eggs four eggs four eggs four eggs four eggs four eggs a little salt mode mix the flour with a small quantity of cold milk make the remainder hot and pour it onto the flour keeping the mixture well stirred add the butter, eggs and salt beat the whole well and put the pudding into a buttered pie dish bake for three quarters of an hour and serve with sweet sauce wine sauce or stewed fruit baked in small cups very pretty little puddings and should be eaten with the same accompaniments as above time three quarters of an hour average cost nine pints sufficient for five or six persons seasonable at any time baked butter pudding with dried or fresh fruit 1247 Ingredients one and a quarter pint of milk four tablespoons full of flour three eggs two finely shredded suet one quarter pound of currants a pinch of salt mode mix the milk, flour and eggs to a smooth batter add a little salt the suet and the currants which should be well washed, picked and dried put the mixture into a buttered pie dish and bake in a moderate oven for one and a quarter hour when fresh fruits are in season this pudding is exceedingly nice with dampsons, plums gooseberries or apples when made with these the pudding must be thickly sprinkled over with sifted sugar boiled batter pudding with fruit is made in the same manner by putting the fruit into a buttered basin and filling it up with the batter made in above proportion but omitting the suet it must be sent quickly to table and covered plentifully with sifted sugar time boiled batter pudding with fruit one and a quarter to one and a half hour boiled ditto one and a half to one and three quarters hour allowing that both are made with the above proportion of batter smaller puddings will be done enough in three quarters or one hour average cost 10 pence sufficient for 7 or 8 persons seasonable at any time with dried fruits boiled batter pudding 1248 3 eggs 1 ounce of butter 1 pint of milk 3 tablespoons full of flour a little salt mode put the flour into a basin and add sufficient milk to moisten it carefully rub down all the lumps with a spoon then pour in the remainder of the milk and stir in the butter which should be previously melted keep beating the mixture add the eggs and a pinch of salt when it's quite smooth put it into a well buttered basin tie it down very tightly and put it into boiling water move the basin about for a few minutes after it is put into the water to prevent the flour settling in any part and boil for one and a quarter hour this pudding may also be boiled in a flour cloth that has been wetted in hot water it will then take a few minutes less than when boiled in a basin send these puddings very quickly to table a little bit of sauce wine sauce stewed fruit or jam of any kind when the latter is used a little bit may be placed round the dish in small quantities as a garnish time one and a quarter hour in a basin one hour in a cloth average cost 7 pence sufficient for 5 or 6 persons seasonable at any time orange batter pudding ingredients 4 eggs 1 pint of milk 1 and a quarter ounce of loaf sugar 3 tablespoons full of flour mode make the batter with the above ingredients put it into a well buttered basin tie it down with a cloth and boil for one hour as soon as it is turned out of the basin put a small jar of orange marmalade all over the top and send the pudding very quickly to table time 1 hour average cost with the marmalade 1 shilling 3 pence sufficient for 5 or 6 persons seasonable at any time but more suitable for a winter pudding baked bread pudding 1250 ingredients 1 half pound of grated bread 1 pint of milk 4 eggs 4 ounces of butter 4 ounces of moist sugar 6 bitter almonds 1 tablespoon full of brandy mode put the milk into a stew pan with the bitter almonds let it infuse for a quarter hour bring it to the boiling point strain it onto the breadcrumbs and let these remain till cold then add the eggs which should be well whisked the butter, sugar and brandy and beat the pudding well until all the ingredients are thoroughly mixed line the bottom of a pie dish with the candied peels sliced thin put in the mixture and bake for nearly 3 quarters hour time nearly 3 quarters hour average cost 1 shilling 4 pence sufficient for 5 or 6 persons seasonable at any time note a few currants may be substituted for the candied peels and will be found an excellent addition to this pudding they should be beaten in with the mixture and baked at the bottom of the pie dish very plain bread pudding 1251 ingredients odd pieces of crust or crumb of bread to every quart allow 1 quarter teaspoon full of salt 1 teaspoon full of grated nutmeg 3 ounces of moist sugar 1 half pound of currants 1 and a quarter ounces of butter mode break the bread into small pieces and pour on them as much boiling water as will soak them well let these stand till the water is cool then press it out and mash the bread with a fork until it is quite free from lumps measure this pulp and to every quart stir in salt, nutmeg, sugar and currants in the above proportion mix all well together and put it into a well buttered pie dish smooth the surface with the back of a spoon and place the butter in small pieces over the top put it in a moderate oven for one and a half hour and serve very hot boiling milk substituted for the boiling water would very much improve this pudding time one and a half hour average cost six pence exclusive of the bread sufficient for six or seven persons seasonable at any time boiled bread pudding 1252 ingredients one and a half pint of milk three quarters pint of breadcrumbs sugar to taste four eggs one ounce of butter three ounces of currants one quarter teaspoonful of grated nutmeg mode make the milk boiling and pour it onto the breadcrumbs let these remain till cold then add the other ingredients taking care that the eggs are well beaten and the currants well washed, picked and dried beat the pudding well and put it into a buttered basin tie it down tightly with a cloth plunge it into boiling water and boil for one and a quarter hour turn it out of the basin and serve with sifted sugar any odd pieces or scraps of bread answer for this pudding but they should be soaked overnight and, when wanted for use should have the water well squeezed from them time one and a quarter hour average cost one shilling per person seasonable at any time bread contains in its composition in the form of vegetable albumin and vegetable fibring two of the chief constituents of flesh and, in its incombustible constituents, the salts which are indispensable for sanctification of the same quality and in the same proportion as flesh but flesh contains besides these substances which are entirely wanting in vegetable food and on these peculiar constituents of flesh depend certain effects by which it is essentially distinguished from other articles of food brown bread pudding 1253 ingredients three quarters of a pound of brown bread crumbs one half pound of currants one half pound of suet one quarter pound of moist sugar four eggs two tablespoons full of brandy two tablespoons full of cream grated nutmeg to taste moat grate three quarters of a pound of crumbs from a stale brown loaf add to these the currants and suet and be particular that the latter is finely chopped put in the remaining ingredients beat the pudding well for a few minutes put it into a buttered basin or mold bake it down tightly and boil for nearly four hours send sweet sauce to table with it time nearly four hours average cost one shilling six pence sufficient for six or seven persons seasonable at any time but more suitable for a winter pudding miniature bread puddings 1254 ingredients one pint of milk one half pound of bread crumbs four eggs two ounces of butter sugar to taste two tablespoons full of brandy one teaspoon full of finely minced lemon peel moat make the milk boiling pour it onto the bread crumbs and let them soak for about half an hour beat the eggs mix these with the bread crumbs add the remaining ingredients and stir well until all is thoroughly mixed butter some small cups rather more than half fill them with the mixture and bake in a muttered oven from 20 minutes to half an hour and serve with the sweet sauce a few currants may be added to these puddings about three ounces will be found sufficient for the above quantity time 20 minutes to half an hour average cost 10 pence 7 or 8 small puddings seasonable at any time baked bread and butter pudding 1255 ingredients nine thin slices of bread and butter one and a half pint of milk four eggs sugar to taste one quarter pound of currants flavouring of vanilla grated lemon peel or nutmeg moat cut nine slices of bread and butter not very thick and put them into a pie dish with currants between each layer and on the top sweeten and flavour the milk either by infusing a little lemon peel in it or by adding a few drops of essence of vanilla well whisk the eggs and stir these to the milk strain this over the bread and butter and bake in a muttered oven for one hour or rather longer this pudding may be very much enriched by adding cream, candied peel or more eggs than stated above it should not be turned out but sent to table in the pie dish and is better for being made about two hours before it is baked time one hour or rather longer average cost 9 pence sufficient for 6 or 7 persons seasonable at any time butter butter is indispensable in almost all culinary preparations good fresh butter used in moderation is easily digested it is softening, nutritious and fattening and is far more easily digested than any of the other religious substances sometimes used in its place end of section 60 recording by Victoria Slanowski St. Lambert, Quebec section 61 of the Book of Household Management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org recording by Kalinda The Book of Household Management by Isabella Beaton Recipes Chapter 27 Part 3 Cabinet or Chancellors Pudding 1256 Ingredients One and a half ounces of candied peel four dozen sultanas a few slices of savoy cake sponge cake a French roll four eggs one pint of milk grated lemon rind one quarter nutmeg three tablespoons of sugar Illustration Cabinet Pudding Mold Melt some butter to a paste and with it well grease the mold or basin in which the pudding is to be boiled taking care that it is buttered in every part and place these in a fanciful device at the bottom of the mold and fill in the spaces between with currants and sultanas then add a few slices of sponge cake or French roll drop a few drops of melted butter on these and between each layer sprinkle a few currants proceed in this manner until the mold is nearly full then flavor the milk with nutmeg and grated lemon rind add the sugar and stir to this the eggs which should be well beaten beat this mixture for a few minutes then strain it into the mold this should be quite full tie a piece of buttered paper over it and let it stand for two hours then tie it down with a cloth put it into boiling water and let it boil slowly for one hour in taking it up let it stand for a minute or two before the cloth is removed then quickly turn it out of the mold or basin and serve with sweet sauce separately the flavoring of this pudding may be varied by substituting for the lemon rind essence of vanilla or bitter almonds and it may be made much richer by using cream but this is not at all necessary time one hour average cost one shelling three pence sufficient for five or six persons seasonable at any time a plain cabinet or boiled bread and butter pudding 1257 ingredients two ounces of raisins a few thin slices of bread and butter three eggs one pint of milk sugar to taste one quarter nutmeg mode fill the basin and align the inside with a layer of raisins that have been previously stoned then nearly fill the basin with slices of bread and butter with the crust cut off and in another basin beat the eggs add to them the milk, sugar and grated nutmeg mix all well together and pour the whole on to the bread and butter let it stand one half hour then tie a floured cloth over it boil for one hour and serve with sweet sauce care must be taken that the basin is quite full before the cloth is tied over time one hour average cost nine pence sufficient for five or six persons seasonable at any time canary pudding 1258 ingredients the weight of three eggs in sugar and butter the weight of two eggs in flour the rind of one small lemon three eggs melt the butter to a liquid state but do not allow it to oil stir to this the sugar and finely minced lemon peel gradually dredge in the flour keeping the mixture well stirred whisk the eggs add these to the pudding beat all the ingredients until thoroughly blended and put them into a buttered mould or basin boil for two hours and serve with sweet sauce time two hours average cost nine pence sufficient for four or five persons seasonable at any time baked or boiled carrot pudding 1259 ingredients a quarter pound of breadcrumbs four ounces of suet a quarter pound of stone raisins three quarter pounds of carrots a quarter pound of currants three ounces of sugar three eggs, milk, one quarter nutmeg mode boil the carrots until tender enough to mash to a pulp add the remaining ingredients and moisten with sufficient milk to make the pudding of the consistency of thick batter if to be boiled put the mixture into a buttered basin tie it down with a cloth for two and a half hours if to be baked put it into a pie dish and bake for nearly an hour turn it out of the dish strew sifted sugar over it and serve time two and a half hours to boil one hour to bake average cost one chilling two pence sufficient for five or six persons seasonable from September to March carrots, says Liebig contain the same kind of sugar as the juice of the sugar cane royal coberg pudding 1260 ingredients one pint of new milk six ounces of flour six ounces of sugar six ounces of butter six ounces of currants six eggs, brandy, and grated nutmeg to taste mode mix the flour to a smooth batter with the milk add the remaining ingredients gradually and when well mixed put it into four basins or molds half full bake for three quarters of an hour time three quarters of an hour average cost one chilling nine pence sufficient for seven or eight persons seasonable at any time cherry tart 1261 ingredients one and a half pounds of cherries two small tablespoons of moist sugar one half pound of short crust number 1210 or 1211 mode pick the stocks from the cherries put them with the sugar into a deep pie dish just capable of holding them with a small cup placed upside down in the midst of them make a short crust with half a pound of flour by either of the recipes 1210 or 1211 lay a border around the edge of the dish put on the cover and ornament the edges bake in a brisk oven from one half hour to 40 minutes strew finely sifted sugar over and serve hot or cold although the latter is the more usual mode it is more economical to make two or three tarts at one time the trimmings from one tart answer for lining the edges of the dish for another and so much paste is not required as when they are made singly unless for family use never make fruit pies in very large dishes select them however as deep as possible time one half hour to 40 minutes average cost in full season eight pence sufficient for five or six persons seasonable in June July and August note a few currents cherries will be found to impart a nice pecan taste to them illustration cherry cherries according to the colors the cherry tree was known in Asia in the year of Rome 680 70 different species of cherries wild and cultivated exist which are distinguishable from each other by the difference of their form size and color the French distil from cherries a liqueur darned kirsvasser the Italians prepare from a cherry called Marusca the liqueur named Marusca sweeter and more agreeable than the former the most wholesome cherries have a tender and delicate skin those with a hard skin should be very carefully masticated sweet meats, syrups, tarts entremets, etc. of cherries are universally approved cold pudding 1262 ingredients four eggs, one pint of milk sugar to taste a little grated lemon rind two ounces of raisins four tablespoons of marmalade a few slices of sponge cake sweetened the milk with lump sugar and add a little grated lemon rind and stir this to the eggs which should be well whisked line a buttered mold with raisins stone and cut in half spread the slices of cake with the marmalade and place them in the mold then pour in the custard and boil gently for one hour when cold, turn it out and serve time one hour, average cost one shilling one pence sufficient for five or six persons seasonable at any time college puddings 1263 ingredients one pint of breadcrumbs six ounces of finely chopped suet one quarter pound of currants a few thin slices of candied peel a quarter nutmeg three eggs four tablespoons of brandy put the breadcrumbs into a basin add the suet, currants, candied peel sugar and nutmeg, grated and stir these ingredients until they are thoroughly mixed beat up the eggs moisten the pudding with these and put in the brandy beat well for a few minutes then form the mixture into round balls or egg shaped pieces fry these in hot butter or lard and turn them two or three times till of a fine light brown drain them on a piece of blotting paper before the fire dish and serve with wine sauce time 15 to 20 minutes average cost one shilling sufficient for seven or eight puddings seasonable at any time current dumplings 1264 ingredients one pound of flour rather more than half a pint of water mode chop the suet finely mix it with flour and add the currants which should be nicely washed, picked and dried mix the whole to a limp paste with the water if wanted very nice use milk divide it into seven or eight dumplings tie them in cloths and boil for one and a quarter hours they may be boiled without a cloth they should then be made into round balls and dropped into boiling water to prevent them from sticking to the bottom of the saucepan serve with a cut lemon cold butter and sifted sugar time in a cloth one and a quarter hour without three quarters of an hour average cost nine pence sufficient for six or seven persons seasonable at any time illustration zant currants zant currants the dried fruit which goes by the name of currants in grocery shops is not a currant really but a small kind of grape chiefly cultivated in the Marea and the Ionian islands corfu, zant, etc those of zant are cultivated in an immense plain under the shelter of mountains on the shore of the island where the sun has great power and brings them to maturity when gathered and dried by the sun and air on mats they are conveyed to magazines, heaped together and left to cake until ready for shipping they are then dug out by iron crowbars trodden into casks and exported a little veil of zant the woody produces about nine million pounds of currants annually in cakes and puddings this delicious little grape is most extensively used in fact we could not make a plum pudding without the currant boiled currant pudding plain and economical 1265 ingredients one pound of flour one half pound of suet one half pound of currants milk dry them thoroughly and pick away any stalks or grit chop the suet finely mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter tie it up in a floured cloth put it into boiling water and boil for three and a half hours serve with a cut lemon cold butter and sifted sugar thyme three and a half hours average cost ten pence sufficient for seven or eight persons seasonable at any time one half pound of red currant pudding 1266 ingredients one quart of red or black currants measured with the stalks one quarter pound of moist sugar suet crust number twelve fifteen or butter crust number twelve thirteen mode make with three quarter pounds of flour either a suet crust or butter crust the former is usually made butter a basin and line it with part of the crust put in the currants which should be stripped from the stalks and sprinkle the sugar over them put the cover of the pudding on make the edges very secure that the juice does not escape tie it down with a floured cloth put it into boiling water and boil from two and a half to three hours boiled without a basin allow one half hour less we have allowed rather a large proportion of sugar but we find fruit puddings are so much more juicy and palatable when well sweetened before they are boiled besides being more economical a few raspberries added to red currant pudding are a very nice addition about half a pint would be sufficient for the above quantity of fruit fruit puddings are very delicious if when they are turned out of the basin the crust is browned with a salamander or put into a very hot oven for a few minutes to colour it this makes it crisp on the surface time two and a half to three hours without a basin two to two and a half hours average cost in full season eight pence sufficient for six or seven persons June, July and August illustration currents the utility of currents red, black or white has long been established in domestic economy the juice of the red species if boiled with an equal weight of loaf sugar forms an agreeable substance called current jelly much employed in sauces and very valuable in the cure of sore throats and colds the French mix it with sugar and water and thus form an agreeable beverage the juice of currents is a valuable remedy in obstructions of the bowels and in febrile complaints it is useful on account of its readily quenching thirst and for its cooling effect on the stomach white and flesh coloured currents have with the exception of the fullness of flavour in every respect the same qualities as the red species both white and red currents are pleasant additions to the dessert but the black variety is mostly used for culinary and medicinal purposes especially in the form of jelly frequencies the leaves of the black current make a pleasant tea red current and raspberry tart 1267 ingredients one and a half pints of picked currents half a pint of raspberries three heaped tablespoonfuls of moist sugar one half pound of short crust mode strip the currents from the stalks and put them into a deep pie dish with a small cup placed in the midst bottom upwards add the raspberries and sugar place a border of paste around the edge of the dish and bake from one half to three quarters of an hour screw some sifted sugar over before being sent to table this tart is more generally served cold than hot time one half to three quarter hours average cost sufficient for five or six persons seasonable in June, July and August illustration raspberry raspberries there are two sorts of raspberries the red and the white both the scent and flavor of this fruit are very refreshing and the berry itself is exceedingly wholesome and invaluable to people of a nervous or bilious temperament we are not aware, however, of its being cultivated with the same amount of care which is bestowed upon some other of the berry tribe although it is far from improbable that a more careful cultivation would not be repaid by a considerable improvement in the size and flavor of the berry neither as an eating fruit is it so universally esteemed as the strawberry with whose lusciousness and peculiarly agreeable flavor it can bear no comparison in Scotland it is found in large quantities growing wild and is eagerly sought after in the woods by children its juice is rich and abundant and to many extremely agreeable baked custard pudding 1268 ingredients one and a half pints of milk the rind of a quarter lemon a quarter pound of moist sugar mode put the milk into a saucepan with the sugar and lemon rind and let this infuse for about four hours or until the milk is well flavored whisk the eggs, yolks and whites pour the milk to them, stirring all the while then have ready a pie dish lined at the edge with paste ready baked strain the custard into the dish grate a little nutmeg over the top and bake in a very slow oven for about half an hour or rather longer the flavor of this pudding may be varied by substituting bitter almonds for the lemon rind it may be very much enriched by using half cream and half milk and doubling the quantity of eggs time one half to three quarters of an hour average cost nine pence sufficient for five or six persons seasonable at any time note, this pudding is usually served cold with fruit tarts boiled custard pudding 1269 one pint of milk one tablespoon full of flour the pudding is wrinked to taste mode flavor the milk by infusing it in a little lemon rind or cinnamon whisk the eggs, stir the flour gradually to these and pour over them the milk and stir the mixture well butter a basin that will exactly hold it put in the custard and tie a floured cloth over plunge it into the boiling water and turn it about for a few minutes to prevent the flour from settling in one part boil it slowly for one half hour turn it out of the basin and serve the pudding may be garnished with red current jelly and sweet sauce may be sent to table with it time one half hour average cost seven pence sufficient for five or six persons seasonable at any time damson tart 1270 ingredients one and a quarter pint of damsons a quarter pound of moist sugar half a pound of short or puff crust mode pour the mixture between them into a deep pie dish in the midst of which place a small cup or jar turned upside down pile the fruit high in the middle line the edges of the dish with short or puff crust whichever may be preferred put on the cover ornament the edges and bake from one half to three quarters of an hour in a good oven if puff crust is used about ten minutes before the pie is done take it out of the oven brush it over with the white of an egg beaten to a froth with the blade of a knife strew some sifted sugar over and a few drops of water and put the tart back to finish baking with short crust a little plain sifted sugar sprinkled over is all that will be required time one half to three quarters of an hour average cost ten pence sufficient for five or six persons seasonable in September and October illustration damsons damsons whether for jam, jelly, pie, pudding, water, ice, wine dried fruit or preserved the damson or damocene for it was originally brought from Damascus when its name is invaluable it combines sugary and acid qualities in happy proportions when full ripe it is a fruit easily cultivated and if butted nine inches from the ground on vigorous stalks it will grow several feet high in the first year and make fine standards the year following amongst the list of the best sorts of baking plums the damson stands first not only on account of the abundance of its juice but also on account of its soon softening because of the roughness of its flavor it requires a large quantity of sugar damson pudding ingredients one and a half pence of damsons a quarter pound of moist sugar three quarters of a pound of suet or butter crust mode make a suet crust with three quarter pounds of flour by recipe number twelve fifteen line a buttered pudding basin with a portion of it fill the basin with the damsons sweeten them and put on the lid pinch the edges of the crust together that the juice does not escape tie over a floured cloth put the pudding into boiling water and boil from two and a half to three hours time two and a half to three hours average cost eight pence sufficient for six or seven persons seasonable in September and October deli pudding twelve seventy two ingredients a little grated nutmeg one teaspoon full of minced lemon peel two large tablespoons of sugar six ounces of current three quarter pounds of suet crust number twelve fifteen mode pair, core and cut the apples into slices put them into the saucepan with the nutmeg, lemon peel and sugar stir them over the fire until soft then have ready the above proportion of crust roll it out thin, spread the apples over the paste sprinkle over the currents bring them up, closing the ends properly tie it in a floured cloth and boil for two hours time two hours average cost one shilling sufficient for five or six persons seasonable from August to March empress pudding twelve seventy three ingredients half a pound of rice, two ounces of butter three eggs, jam sufficient milk to soften the rice mode boil the rice in the milk until very soft then add the butter boil it for a few minutes after the ladder ingredient is put in and set it by to cool well beat the eggs, stir these in and line a dish with puff paste put over this a layer of rice and then a thin layer of any kind of jam then another layer of rice and proceed in this manner until the dish is full and bake in a moderate oven for three quarters of an hour this pudding may be eaten hot or cold if the ladder it will be much improved by having a boiled custard poured over it time three quarters of an hour average cost one shilling sufficient for six or seven persons seasonable at any time exciter pudding very rich twelve seventy four ingredients ten ounces of breadcrumbs, four ounces of sago seven ounces of finely chopped suet six ounces of moist sugar the rind of one half lemon a quarter pint of rum seven eggs, four tablespoons of cream four small sponge cakes two ounces of rotafias half a pound of jam mode put the breadcrumbs into a basin with the sago suet, sugar, mince lemon peel, rum and four eggs stir these ingredients well together then add three more eggs on the cream and let the mixture be well beaten then butter a mold stir in a few breadcrumbs and cover the bottom with a layer of rotafias then put in a layer of the mixture spread thickly with any kind of jam then add some rotafias then some of the mixture and sponge cake and so on until the mold is full taking care that a layer of the mixture is on top of the pudding bake in a good oven from three quarters of an hour to an hour and serve with the following sauce put three tablespoons of black currant jelly into a stew pan add two glasses of sherry and when warm turn the pudding out of the mold pour the sauce over it and serve hot time from one to one and a quarter hours average cost two shilling six pence sufficient for seven or eight persons seasonable at any time fig pudding one twelve seventy five ingredients two pounds of figs, one pound of suet half a pound of flour half a pound of breadcrumbs, two eggs, milk mode cut the figs into small pieces grate the bread finely and chop the suet very small mix these well together add the eggs which should be well beaten and sufficient milk to form the whole into a stiff paste butter a mold or basin press the pudding into it very closely tie it down with a cloth and boil for three hours or rather longer turn it out of the mold and serve with melted butter, wine sauce or cream time, three hours or longer average cost two shillings sufficient for seven or eight persons seasonable, suitable for a winter pudding two twelve seventy six ingredients one pound of figs, six ounces of suet three quarter pounds of flour milk mode chop the suet finely, mix with it the flour and make these into a smooth paste with milk roll it out to the thickness of about one half inch cut the figs in small pieces and strew them over the paste roll it up, make the ends secure tie the pudding in a cloth and boil it from one and a half to two hours time, one and a half to two hours average cost one shilling one pence sufficient for five or six persons seasonable at any time folk stone pudding pies twelve seventy seven ingredients one pint of milk three ounces of ground rice three ounces of butter one quarter pound of sugar flavoring of lemon peel or bay leaf six eggs, puff paste, currents mode oil or bay leaves or the rind of half a lemon in the milk and when it is well flavored strain it and add the rice boil these for a quarter of an hour stirring all the time then take them off the fire, stir in the butter sugar and eggs and let these latter be well beaten before they are added to the other ingredients when nearly cold line some patty pans with puff paste fill with the custard strew over each a few currents and bake from twenty to twenty five minutes in a moderate oven time average cost one shilling one pence sufficient to fill a dozen patty pans seasonable at any time fruit turnovers suitable for picnics twelve seventy eight ingredients puff paste number twelve oh six any kind of fruit sugar to taste mode make some puff paste by recipe number twelve oh six roll it out to the thickness of about a quarter of an inch cut it out in pieces of a circular form pile the fruit on half of the paste sprinkle over some sugar wet the edges and turn the paste over press the edges together ornament them and brush the turnovers with the white of an egg sprinkle over sifted sugar and bake on tins in a brisk oven for about twenty minutes instead of putting the fruit in raw it may be boiled down with a little sugar first and then enclosed in the crust or jam of any kind may be substituted for fresh fruit time twenty minutes sufficient half a pound of puff paste will make a dozen turnovers seasonable at any time German pudding twelve seventy nine ingredients two teaspoonfuls of sugar one teaspoonful of arrowroot one pint of milk two ounces of butter sugar to taste the rind of half a lemon four eggs the rind until well flavored then strain it and mix with it the flour arrowroot, butter and sugar boil these ingredients for a few minutes keeping them well stirred then take them off the fire and mix with them the eggs yolks and whites beaten separately and added separately boil some sugar to candy line a mold with this put in the brandy then the mixture tie down with a cloth and boil for rather more than an hour when turned out the brandy and sugar make a nice sauce time rather more than one hour average cost one shilling sufficient for four or five persons seasonable at any time Dampfnudeln or German puddings twelve eighty ingredients one pound of flour, one quarter pound of butter five eggs two tablespoonfuls of yeast two tablespoonfuls of finely pounded sugar milk, a very little salt mode put the flour into a basin, make a hole in the center into which put the yeast and rather more than a quarter pound of warm milk make this into a batter with the middle of the flour and let the sponge rise in a warm temperature when sufficiently risen mix the eggs, butter, sugar and salt with a little more warm milk and knead the whole well together with the hands beating the dough until it is perfectly smooth and it drops from the fingers then cover the basin with a cloth put it in a warm place and when the dough has nicely risen knead it into small balls butter the bottom of a deep sauté pan strew over some pounded sugar and let the Dampfnudeln be laid in but do not let them touch one another then pour over sufficient milk to cover them put on the lid and let them rise to twice their original size by the side of the fire now place them in the oven for a few minutes to acquire a nice brown color and serve them on a napkin with custard sauce flavored with vanilla or a compote of any fruit that may be preferred one half to three quarters of an hour for the sponge to rise ten to fifteen minutes for the puddings to rise ten minutes to bake them in a brisk oven sufficient for ten or twelve Dampfnudeln seasonable at any time ginger pudding twelve eighty one ingredients half a pound of flour a quarter pound of suet a quarter pound of moist sugar two large teaspoonfuls of grated ginger mode shred the suet very fine mix it with the flour, sugar and ginger stir all well together butter a basin and put the mixture in and dry tie a cloth over and boil for three hours time three hours average cost six pence sufficient for five or six persons seasonable at any time golden pudding twelve eighty two ingredients a quarter pound of breadcrumbs a quarter pound of suet a quarter pound of marmalade four eggs mode put the breadcrumbs into a basin mix with them the suet which should be finely minced the marmalade and the sugar stir all these ingredients well together beat the eggs to a froth moisten the pudding with these and when well mixed put it into a mold or buttered basin tie down with a floured cloth and boil for two hours when turned out stir a little fine sifted sugar over the top and serve time enough for five or six persons seasonable at any time note the mold may be ornamented with stone raisins arranged in any fanciful pattern before the mixture is poured in which would add very much to the appearance of the pudding for a planar pudding double the quantities of the breadcrumbs and if the eggs do not moisten it sufficiently use a little milk baked gooseberry pudding twelve eighty three ingredients three eggs one and a half ounces of butter half a pint of breadcrumbs, sugar to taste put the gooseberries into a jar previously cutting off the tops and tails place this jar in a boiling water and let it boil until the gooseberries are soft enough to pulp then beat them through a coarse sieve and to every pint of pulp add three well whisked eggs one and a half ounces of butter half a pint of breadcrumbs and sugar to taste beat the mixture well put a border of puff paste round the edge of a pie dish put in the pudding, bake for about 40 minutes stir sifted sugar over and serve time, about 40 minutes average cost, ten pence sufficient for four or five persons seasonable from May to July boiled gooseberry pudding twelve eighty four ingredients three quarter pounds of suet crust number twelve fifteen one and a half pints of green gooseberries a quarter pound of moist sugar mode line a pudding basin with suet crust number twelve fifteen rolled out to about half an inch in thickness and with a pair of scissors cut off the tops and tails of the gooseberries fill the basin with the fruit put in the sugar and cover with the crust pinch the edges of the pudding together tie over it a floured cloth put it into boiling water and boil from two and a half to three hours turn it out of the basin and serve with a jug of cream time, two and a half to three hours average cost, ten pence sufficient for six or seven persons seasonable from May to July gooseberry tart twelve eighty five ingredients one and a half pints of gooseberries half a pound of short crust number twelve eleven a quarter pound of moist sugar mode with a pair of scissors cut off the tops and tails of the gooseberries put them into a deep pie dish pile the fruit high in the center and put in the sugar line the edge of the dish with short crust put on the cover and ornament the edges of the tart bake in a good oven for about three quarters of an hour and before being sent to tables strew over it some fine sifted sugar a jug of cream or a dish of boiled or baked custard should always accompany this dish time three quarters of an hour average cost, nine pence sufficient for five or six persons seasonable from May to July illustration gooseberry gooseberries the red and the white are the two principle varieties of gooseberries the red are rather the more acid but when covered with white sugar are most wholesome because the sugar neutralizes their acidity red gooseberries make an excellent jelly which is light and refreshing but not very nourishing it is good for bilious and plethoric persons and to invalids generally who need light and digestible food it is a fruit from which many dishes might be made all sorts of gooseberries are agreeable when stewed and in this country especially there is no fruit so universally in favor in Scotland there is scarcely a cottage garden without its gooseberry bush several of the species are cultivated with the nicest care end of section 61 recording by Kalinda in Raymond, New Hampshire on December 20th 2007 section 62 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org recording by Leanne Howlett the book of household management by Isabella Beaton recipes chapter 27 part 4 half-pay pudding 1286 ingredients one fourth pound of suet one fourth pound of currants one fourth pound of raisins one fourth pound of flour one fourth pound of breadcrumbs two tablespoon fulls of treacle one half pint of milk mode chop the suet finely mix with it the currants which should be nicely washed and dried the raisins which should be stoned the flour, breadcrumbs and treacle moisten with the milk beat up the ingredients until all are thoroughly mixed put them into a buttered basin and boil the pudding for three and one half hours time three and one half hours average cost eight pints sufficient for five or six persons seasonable at any time Herodotus pudding 1287 ingredients one half pound of breadcrumbs one half pound of good figs six ounces of suet six ounces of moist sugar one half spoon full of salt three eggs nutmeg to taste mode mince the suet and figs very finely add the remaining ingredients taking care that the eggs are well whisked beat the mixture for a few minutes put it into a buttered mold tie it down with a floured cloth and boil the pudding for five hours serve with wine sauce time five hours average cost ten pints sufficient for five or six persons seasonable at any time Hunter's pudding 1288 ingredients one pound of raisins one pound of currants one pound of suet one pound of breadcrumbs three eggs one tablespoon full of flour three pounds of mixed candied peel one glass of brandy ten drops of essence of lemon ten drops of essence of almonds one half nutmeg two blades of mace six cloves mode stone and shred the raisins rather small chop the suet finely and rub the bread until all lumps are well broken pound the spice to powder cut the candied peel into thin shreds and mix all these ingredients well together adding the sugar beat the eggs to a strong froth and as they are beaten drop into them the essence of lemon and essence of almonds stir these to the dry ingredients mix well and add the brandy tie the pudding firmly in a cloth and boil it for six hours at the least seven or eight hours would be still better for it serve with boiled custard or red currant jelly or brandy sauce time six to eight hours average cost three shillings six pence sufficient for nine or ten persons seasonable in winter iced pudding Parisian recipe twelve eighty nine ingredients one half pound of sweet almonds two ounces of bitter ones three fourth pound of sugar eight eggs one and one half pence of milk mode blanch and dry the almonds thoroughly in a cloth then pound them in a mortar until reduced to a smooth paste add to these the well beaten eggs the sugar and milk stir these ingredients over the fire until they thicken but do not allow them to boil then strain and put the mixture into the freezing pot surround it with ice freeze it as directed in recipe twelve ninety when quite frozen fill an iced pudding mold put on the lid and keep the pudding in ice until required for table then turn it out on the dish and garnish it with a compote of any fruit that may be preferred pouring a little over the top of the pudding this pudding may be flavored with vanilla, kerkawa or maraschino time one half hour to freeze the mixture reasonable served all the year round iced apple pudding french recipe after karem twelve ninety two dozen apples a small pot of apricot jam one half pound of sugar one civill orange one fourth pint of preserved cherries one fourth pound of raisins one ounce of citron two ounces of almonds one gill of kerkawa one gill of maraschino one pint of cream mode peel, core and cut the apples into quarters and simmer them over the fire until soft then mix with them the apricot jam and the sugar on which the rind of the orange should be previously rubbed work all these ingredients through a sieve and put them into the freezing pot stone the raisins and simmer them in a little syrup for a few minutes add these with the sliced citron and ice and the cherries drained from their syrup to the ingredients in the freezing pot put in the kerkawa and maraschino and freeze again add as much whipped cream as will be required freeze again and fill the mold put the lid on and plunge the mold into the ice pot cover it with a wet cloth and pounded ice and saltpeter where it should remain until wanted for table turn the pudding out of the mold onto a clean and neatly folded napkin and serve as sauce a little ice-twipped cream in a sauce-tureen or glass dish time one half hour to freeze the mixture seasonable from August to March method of working the freezing apparatus put into the outer pail some pounded ice upon which strew some saltpeter then fix the pewter freezing pot upon this and surround it entirely with ice and saltpeter wipe the cover and edges of the pot pour in the preparation and close the lid a quarter of an hour after begin turning the freezing pan from right to left and when the mixture begins to be firm around the sides of the pot stir it about with a slice or spattle that the preparation may be equally congealed close the lid again keep working from right to left and from time to time remove the mixture from the sides that it may be smooth it is ready to put in the mold the mold should then be placed in the ice again where it should remain until wanted for table rolly-poly jam pudding 1291 ingredients three fourths a pound of suet crust number 1215 three fourths a pound of any kind of jam mode make a nice light suet crust by recipe number 1215 and roll it out to the thickness of about half inch spread the jam equally over it leaving a small margin of paste without any where the pudding joins roll it up, fasten the end securely and tie it in a floured cloth put the pudding into boiling water and boil for two hours minced meat or marmalade may be substituted for the jam and makes excellent puddings time two hours average cost nine pence sufficient for five or six persons seasonable, suitable for winter puddings when fresh fruit is not obtainable lemon cheesecakes 1292 ingredients one fourth pound of butter one pound of loaf sugar six eggs the rind of two lemons and the juice of three mode put all the ingredients into a stew pan carefully grating the lemon rind and straining the juice keep stirring the mixture over the fire until the sugar is dissolved and it begins to thicken when of the consistency of honey it is done then put it into small jars and keep in a dry place this mixture will remain good three or four months when made into cheesecakes add a few pounded almonds or candied peel or grated sweet biscuit line some patty pans with good puff paste rather more than half fill them with the mixture and bake for about one fourth hour in a good brisk oven time one fourth hour average cost one shilling four pence sufficient for 24 cheesecakes seasonable at any time lemon mince meat 1293 ingredients two large lemons six large apples one half pound of suet one pound of currants one half pound of sugar one pound of candied lemon peel one ounce of citron mixed spice to taste mowed pair the lemons squeeze them and boil the peel until tender enough to mash add to the mashed lemon peel the apples which should be paired, cored and minced the chopped suet currants, sugar, sliced peel and spice strain the lemon juice to these ingredients stir the mixture well and put it in a jar with a closely fitting lid stir occasionally and in a week or ten days the mince meat will be ready for use average cost two shillings sufficient for 18 large or 24 small pies seasonable make this about the beginning of December lemon dumplings 1294 ingredients one half pound of grated bread one fourth pound of chopped suet one fourth pound of moist sugar two eggs one large lemon mowed, mix the bread suet and moist sugar well together adding the lemon peel which should be very finely minced moisten with the eggs and strained lemon juice stir well and put the mixture into small buttered cups tie them down and boil for three fourths of an hour turn them out on a dish stir sifted sugar over them and serve with wine sauce three fourths of an hour average cost seven pence sufficient for six dumplings seasonable at any time baked lemon pudding 1295 ingredients the yolks of four eggs four ounces of pounded sugar one lemon one fourth pound of butter puff crust beat the eggs to a froth mix with them the sugar and warmed butter stir these ingredients well together putting in the grated rind and strained juice of the lemon peel line a shallow dish with puff paste put in the mixture and bake in a moderate oven for 40 minutes turn the pudding out of the dish stir over it sifted sugar and serve time 40 minutes average cost 10 pence sufficient for five or six persons seasonable at any time two 1296 ingredients 10 ounces of breadcrumbs two pints of milk two ounces of butter one lemon one fourth pound of pounded sugar four eggs one tablespoon full of brandy mode bring the milk to the boiling point stir in the butter and pour these hot over the breadcrumbs add the sugar and very finely minced lemon peel beat the eggs and stir these in with the brandy to the other ingredients put a paste around the dish and bake for three fourths of an hour time three fourths an hour average cost one shilling two pence sufficient for six or seven persons seasonable at any time lemon the lemon is a variety of the citron the juice of this fruit makes one of our most popular and refreshing beverages lemonade which is gently stimulating and cooling and soon quenches the thirst it may be freely partaken by bilious and sanguine temperaments but persons with irritable stomachs should avoid it on account of its acid qualities the fresh rind of the lemon is a gentle tonic and when dried and grated is used in flavoring a variety of culinary preparations lemons appear in company with the orange in most orange growing countries it is known to the Romans at a very late period and at first were used only to keep the moths from their garments their acidity was unpleasant to them in the time of Pliny the lemon was hardly known otherwise than as an excellent counter poison three very rich twelve ninety seven ingredients the rind and juice of two large lemons one half pound of loaf sugar one fourth pint of cream the yolks of eight eggs two ounces of almonds one half pound of butter melted mode mix the pounded sugar with the cream and add the yolks of eggs and the butter which should be previously warmed blanch and pound the almonds and put these with the grated rind and strained juice of the lemons to the other ingredients stir all well together line a dish with puff paste put in the mixture and bake for one hour time one hour average cost two shillings sufficient for six or seven persons seasonable at any time boiled lemon pudding twelve ninety eight ingredients one half pound of chopped suet three fourths pound of breadcrumbs two small lemons six ounces of moist sugar one fourth pound of flour two eggs milk mix the suet, breadcrumbs sugar and flour well together adding the lemon peel which should be very finely minced and the juice which should be strained when these ingredients are well mixed moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter put it into a well buttered mold and boil for three and one half hours turn it out stir sifted sugar over and serve with wine sauce or not time three and one half hours average cost one shilling sufficient for seven or eight persons seasonable at any time note this pudding may also be baked and will be found very good it will take about two hours plain lemon pudding twelve ninety nine ingredients three fourths pound of flour six ounces of lard or dripping the juice of one large lemon one teaspoon full of flour sugar mode make the above proportions of flour and lard into a smooth paste and roll it out to the thickness of about one half inch squeeze the lemon juice strain it into a cup stir the flour into it and as much moist sugar as will make it into a stiff and thick paste spread this mixture over the paste roll it up secure the ends and tie the pudding in a floured cloth two hours time two hours average cost seven pence sufficient for five or six persons seasonable at any time Manchester pudding to eat cold thirteen hundred ingredients three ounces of grated bread one half pint of milk a strip of lemon peel four eggs two ounces of butter sugar to taste puff paste jam three tablespoons full of brandy mode flavor the milk with lemon peel by infusing it in the milk for one half hour then strain it onto the breadcrumbs and boil it for two or three minutes add the eggs leaving out the whites of two the butter, sugar and brandy stir all these ingredients well together cover a pie dish with puff paste and at the bottom put a thick layer of any kind of jam pour the above mixture cold on the jam and bake the pudding for an hour serve cold with a little sifted sugar sprinkled over time one hour average cost one shilling sufficient for five or six persons seasonable at any time sweet macaroni pudding thirteen oh one ingredients two and one half ounces of macaroni two pints of milk the rind of one half lemon three eggs sugar and grated nutmeg to taste two tablespoons full of brandy mode put the macaroni with the pint of the milk into a saucepan with the lemon peel and let it simmer gently until the macaroni is tender then put it into a pie dish without the peel mix the other pint of milk with the eggs stir these well together adding the sugar and brandy pour the mixture over the macaroni grate a little nutmeg over the top and bake in a moderate oven for one half hour to make this pudding look nice a paste should be laid around the edges of the dish and for variety a layer of preserve or marmalade may be placed on the macaroni in this case omit the brandy time three fourths hour to simmer the macaroni one half hour to bake the pudding average cost 11 pence sufficient for five or six persons seasonable at any time macaroni is composed of wheat and flour flavored with other articles and worked up with water into a paste to which by peculiar process a tubular or pipe form is given in order that it may cook more readily in hot water that of smaller diameter than macaroni which is about the thickness of a goose quill is called vermicelli and when smaller still fidolini the finest is made from the flour of the hard grained black sea wheat macaroni is the principal article of food in many parts of Italy particularly Naples where the best is manufactured and from whence also it is exported in considerable quantities in this country macaroni and vermicelli are frequently used in soups mana croupe pudding 1302 ingredients three tablespoons of mana croupe two bitter almonds one pint of milk sugar to taste three eggs blanch and pound the almonds in a mortar mix them with the mana croupe pour over these a pint of boiling milk and let them steep for about one fourth hour when nearly cold add sugar and the well beaten eggs mix all well together put the pudding into a buttered dish for one half hour time one half hour sufficient for four or five persons seasonable at any time mana croupe samora or semolina are three names given to a flour made from ground wheat and rice the preparation is white when it is made only of these materials the yellow color which it usually has is produced by a portion of saffron and yolks of eggs next to vermicelli this preparation is the most useful for thickening either meat or vegetable soups as a food it is light, nutritious, wholesome and easily digested the best preparation is brought from arabia and next to that from Italy mansfield pudding 1303 ingredients the crumb of two rolls one pint of milk, sugar to taste four eggs two tablespoons of brandy chopped suet two tablespoons of flour one half pound of currants one half teaspoon full of grated nutmeg two tablespoons full of cream mode slice the roll very thin and pour upon it a pint of boiling milk let it remain covered closed for one half hour then beat it up with a fork and sweeten with moist sugar stir in the chopped suet, flour, currants and nutmeg mix the ingredients well together moisten with the eggs, brandy and cream beat the mixture for two or three minutes put it into a buttered dish or mold and bake in a moderate oven for one and one fourth hour turn it out stir sifted sugar over and serve time, one and one fourth hour average cost one shilling, three pints sufficient for six or seven persons seasonable at any time coral burl pudding 1304 ingredients one fourth pound of butter one fourth pound of powdered lump sugar four eggs puff paste a layer of any kind of jam mode beat the butter to a cream stir in the powdered sugar whisk the eggs and add these to the other ingredients when these are well mixed line a dish with puff paste pour in the mixture and bake the pudding for rather more than one half hour time, rather more than one half hour average cost, one shilling sufficient for five or six persons seasonable at any time marmalade and vermicelli pudding 1305 ingredients one breakfast cup full of vermicelli two tablespoons full of marmalade one fourth pound of raisins sugar to taste three eggs mode pour some boiling milk on the vermicelli and let it remain covered for ten minutes then mix with it the marmalade stone raisins, sugar and beaten eggs stir all well together put the mixture into a buttered mold boil for one and one half hour and serve with custard sauce time, one and one half hour average cost, one shilling sufficient for five or six persons seasonable at any time marrow dumplings to serve with roast meat in soup with salad etc German recipe 1306 ingredients one ounce of beef marrow one ounce of butter two eggs, two penny rolls one teaspoon full of minced onion one teaspoon full of minced parsley salt and grated nutmeg to taste mode beat the marrow and butter together to a cream well whisk the eggs and add these to the other ingredients when they are well stirred put in the rolls which should previously be well soaked in boiling milk strained and beaten up with a fork add the remaining ingredients omitting the minced onion where the flavor is very much disliked and form the mixture into small round dumplings drop these into boiling broth and let them simmer for about twenty minutes or one half hour they may be served in soup with roast meat or with salad as in Germany where they are more frequently sent to table than in this country they are very good time, twenty minutes to one half hour average cost six pence sufficient for seven or eight dumplings seasonable at any time baked or boiled marrow pudding 1307 ingredients one half pint of breadcrumbs one and one half pint of milk six ounces of marrow four eggs one fourth pound of raisins or currants or two ounces of each sugar and grated nutmeg to taste mode make the milk boiling pour it hot onto the breadcrumbs for about one half hour shred the marrow beat up the eggs and mix these with the breadcrumbs add the remaining ingredients beat the mixture well and either put it into a buttered mold and boil it for two and one half hours or put it into a pie dish edged with puff paste and bake for rather more than three fourths an hour before sending it to table sift a little pound of sugar over after being turned out of the mold or basin time one half hours to boil three fourths an hour to bake average cost one shelling two pence sufficient for five or six persons seasonable at any time military puddings 1308 ingredients one half pound of suet one half pound of breadcrumbs one half pound of moist sugar the rind and juice of one large lemon mode chop the suet finely mix it with the breadcrumbs and sugar and mince the lemon rind and strain the juice stir these into the other ingredients mix well and put the mixture into small buttered cups and bake for rather more than one half hour turn them out on the dish and serve with lemon sauce the above ingredients may be made into small balls and boiled for about one half hour they should then be served with the same sauce as when baked time rather more than one half hour average cost nine pence sufficient to fill six or seven moderate sized cups seasonable at any time mince meat 1309 ingredients two pounds of raisins three pounds of currants one and one half pound of lean beef three pounds of beef suet two pounds of moist sugar two ounces of citron two ounces of candied lemon peel two ounces of candied orange peel one small nutmeg one puddle of apples the rind of two lemons the juice of one one half pint of brandy mode stone and cut the raisins once or twice across but do not chop them wash, dry and pick the currants free from stalks and grit and mince the beef and suet taking care that the latter is chopped very fine slice the citron and candied peel grate the nutmeg and pear, core and mince the apples mince the lemon peel strain the juice and when all the ingredients are thus prepared mix them well together adding the brandy when the other things are well blended press the hole into a jar carefully exclude the air and the mince meat will be ready for use in a fortnight average cost for this quantity eight shillings seasonable make this about the beginning of December excellent mince meat 1310 ingredients three large lemons three large apples one pound of stone raisins one pound of currants one pound of suet two pounds of moist sugar one ounce of sliced candied citron one ounce of sliced candied orange peel and the same quantity of lemon peel one tea cup full of brandy a tablespoon full of orange marmalade mode grate the rinds of the lemons squeeze out the juice strain it and boil the remainder of the lemons until tender enough to pulp or chop very finely then add to this pulp the apples which should be baked and their skins and cores removed put in the remaining ingredients one by one and as they are added mix everything very thoroughly together put the mince meat into a stone jar with a closely fitting lid and in a fortnight it will be ready for use seasonable this should be made the first or second week in December mince pies 1311 ingredients good puff paste number 1205 mince meat number 1309 mode make some good puff paste by recipe number 1205 roll it out to the thickness of about one fourth inch and line some good sized patty pans with it fill them with mince meat cover with the paste and cut it off all around close to the edge of the tin put the pies into a brisk oven to draw the paste up and bake for 25 minutes or longer should the pies be very large brush them over with the white of an egg beaten with the blade of a knife to a stiff froth sprinkle over pounded sugar and put them into the oven for a minute or two to dry the egg dish the pies on white doilet they may be merely sprinkled with pounded sugar instead of being glazed when that mode is preferred to rewarm them put the pies on the patty pans and let them remain in the oven for 10 minutes or one fourth hour and they will be almost as good as a freshly made time 25 to 30 minutes 10 minutes to rewarm them average cost 4 pence each sufficient one half pound of paste for 4 pies ready to roll at Christmas time Monday's pudding 13-12 ingredients the remains of cold plum pudding brandy custard made with 5 eggs to every pint of milk mode cut the remains of a good cold plum pudding into finger pieces soak them in a little brandy and lay them cross-barred in a mold until full make a custard with the above proportion of milk and eggs fill the mold with it tie it down with a cloth and boil or steam it for an hour serve with a little of the custard poured over to which has been added a tablespoon full of brandy time 1 hour average cost exclusive of the pudding 6 pence sufficient for 5 or 6 persons seasonable at any time Nestle Road pudding a fashionable iced pudding Karem's recipe 13-13 ingredients 40 chestnuts 1 pound of sugar flavoring of vanilla 1 pint of cream the yolks of 12 eggs 1 glass of maraschino 1 ounce of candied citron 2 ounces of currants 2 ounces of stone raisins 1 half pint of whipped cream 3 eggs mode blanch the chestnuts in boiling water adding a few spoonfuls of syrup then rub them through a fine sieve and mix them in a basin with a pint of syrup made from 1 pound of sugar clarified and flavored with vanilla 1 pint of cream and the yolks of 12 eggs set this mixture over a slow fire stirring it without ceasing and just as it begins to boil take it off and pass it through a tammy when it is cold put it into a freezing pot adding the maraschino and make the mixture set then add the sliced citron the currants and stone raisins these two ladders should be soaked the day previously in maraschino and sugar pounded with vanilla the whole thus mingled add a plate full of whipped cream mixed with the whites of 3 eggs beaten to a froth with a little syrup when the pudding is perfectly frozen put it into a pineapple shaped mold close the lid place it again in the freezing pan covered over with pounded ice and salt peter let it remain until required for table then turn the pudding out and serve time 1 half hour to freeze the mixture seasonable from October to February baked orange pudding 13-14 ingredients 6 ounces of stale sponge cake or bruised rotafias 6 oranges 1 pint of milk 6 eggs bruise the sponge cake or rotafias into fine crumbs and pour upon them the milk which should be boiling rub the rinds of 2 of the oranges on sugar and add this with the juice of the remainder to the other ingredients beat up the eggs stir them in sweetened to taste and put the mixture into a pie dish previously lined with puff paste bake for rather more than 1 half hour turn it out of the dish stir sifted sugar over and serve for more than 1 hour average cost 1 shilling 6 pence sufficient for 3 or 4 persons seasonable from November to May orange citrus arantium the principal varieties are the sweet or china orange and the bitter or civill orange the maltese is also worthy of notice from its red blood-like pulp the orange is extensively cultivated in the south of Europe and in the province of Devonshire on walls with a south aspect it bears an abundance of fruit so great is the increase in the demand for the orange and so ample the supply that it promises to rival the apple in its popularity the orange tree is considered young at the age of 100 years the pulp of the orange consists of a collection of oblong vesicles filled with a sugary and refreshing juice the orange blossom is proverbially chosen for the bridal wreath for 1 hour an essential oil is extracted hardly less esteem than for the celebrated otter of roses of all marmalades that made from the civill orange is the best the peel and juice of the orange are much used in culinary preparations from oranges are made preserves confectures, jellies glacées, sherbet, liqueurs and syrups the juice of the orange and a glass du sucre makes a refreshing and wholesome drink from the clarified pulp of the orange the French make a delicious jelly which they serve in small pots and call crème the rasped peel of the orange is used in several sweets entrements to which it communicates its perfume the confectioner manufactures a variety of dainties from all parts of the orange confections of orange peel are excellent tonics and stomach chicks persons with delicate stomachs should abstain from oranges at dessert because their acidity is likely to derange the digestive organs small dishes of pastry for entrements supper dishes etc funchanettes or custard tartlets 13-15 ingredients for the custard 4 eggs 3 fourths pint of milk 2 ounces of butter 2 ounces of pounded sugar 3 dessert spoonfuls of flour flavoring to taste the whites of 2 eggs 2 ounces of pounded sugar 3 eggs stir to them the milk the butter which should be beaten to a cream the sugar and flour mix these ingredients well together put them into a very clean saucepan and bring them to the simmering point but do not allow them to boil flavor with essence of vanilla bitter almonds lemon grated chocolate or any flavoring ingredient that may be preferred line some round tartlet pans with good puff paste put them in a moderate oven for about 20 minutes then take them out of the pans let them cool and in the meantime whisk the whites of the eggs to a stiff froth stir into this the pounded sugar and spread smoothly over the tartlets a little of this mixture put them in the oven again to set the icing but be particular that they do not scorch when the icing looks crisp they are done arrange them piled high in the center on a white napkin and garnish the dish with strips of bright jelly or very firmly made preserve time, 20 minutes to bake the tartlets 5 minutes after being iced average cost exclusive of the paste 1 shilling sufficient to fill 10 or 12 tartlets seasonable at any time note the icing may be omitted on the top of the tartlets and a spoonful of any kind of preserve put at the bottom of the custard instead this varies both the flavor and appearance of this dish almond flowers 1316 ingredients puff paste number 1205 to every 1 half pound of paste allow 3 ounces of almonds sifted sugar, the white of an egg mode roll the paste out to the thickness of 1 fourth inch and with a round fluted cutter stamp out as many pieces as may be required work the paste up again roll it out and with a smaller cutter stamp out some pieces the size of a shilling brush the larger pieces over with the white of an egg and place one of the smaller pieces on each blanch and cut the almonds into strips lengthwise press some slanting into the paste and when they are all completed sift over some pounded sugar and bake for about 1 fourth hour or 20 minutes garnish between the almonds with strips of apple jelly in the center of the ring a small quantity of strawberry jam pile them high on the dish and serve time 1 fourth hour or 20 minutes sufficient 18 or 20 for a dish seasonable at any time fluted rolls 1317 ingredients puff paste, the white of an egg sifted sugar, jelly or preserve mode press some good puff paste by recipe number 1205 trimmings answer very well for little dishes of this sort roll it out to the thickness of 1 fourth inch and with a round fluted paste cutter stamp out as many round pieces as may be required brush over the upper side with the white of an egg roll up the pieces pressing the paste lightly together where it joins place the rolls on a baking sheet and bake for about 1 fourth hour a few minutes before they are done brush them over with the white of an egg strew over sifted sugar put them back in the oven and when the icing is firm and of a pale brown color they are done place a strip of jelly or preserve across each roll dish them high on a napkin and serve cold time 1 fourth hour before being iced 5 to 10 minutes after average cost 1 shilling 3 pence sufficient 1 half pound of puff paste for 2 dishes seasonable at any time end of section 62 recording by Leanne Howlett