III. CUSTARDS, PUDDINGS, & BLANC MANGES.
1. Lemon Rice Pudding.
Boil a cup of rice until soft, put in dish and add grated rind of 1 lemon, yolks of 2 eggs, little more than 1 pint of milk and a pinch of salt.
Bake 1 hour. Beat to froth the whites of eggs with 1 cup of powdered sugar and the juice of 1 lemon. Spread over pudding when cold and put in the oven to brown.
2. Sponge Cake Pudding.
Split some sponge cakes into slices and spread with jam and place in a pie dish. Beat 2 eggs and 1 dessertspoonful of sugar together, add ½-pint milk, a little nutmeg, and stir. Pour the custard over the cakes in the dish. Bake in a slow oven till set—about ½ hour.
3. Strawberry Blanc Mange.
2 tablespoonsful cornflour.
1 leaf of strawberries.
1½-pints milk.
2 tablespoonsful sugar.
Mix the cornflour with a little milk then add the rest and boil till stiff. Add sugar and pour into mould and push strawberries down here and there.
4. Honeycomb.
3 teacups milk.
3 eggs.
1 small teacup sugar.
½-oz. gelatine.
Soak gelatine for 1 hour in a teacup of milk, put the remainder of the milk over the fire with the sugar and gelatine till dissolved.
Add beaten yolks of eggs to the milk and stir well until on the verge of boiling.
Have the whites beaten to a stiff froth in a bowl, into which pour the contents of the pan. Stir up quickly and pour into a mould until set.
5. Lemon Mould.
2-oz. cornflour.
1-pint water.
6-oz. castor sugar.
2 lemons.
Yolks of 2 eggs.
Mix the cornflour with a little of the water and put rest of water in a pan with sugar and lemon rind. Bring to a boil and boil 5 minutes. Strain into cornflour the lemon juice and yolks of eggs. Stir till it boils and boil 3 minutes.
6. Baroness Pudding.
¾-lb. suet.
¾-lb. flour.
¾-lb. raisins.
½-pint milk.
Chop the suet, stone the raisins and cut in halves and mix with the flour. Moisten with milk and boil 4 hours.
7. Holderness Pudding.
½-lb. suet.
½-lb. raisins.
4 tablespoonsful treacle.
½-lb. currants.
½-lb. bread crumbs.
1-pint milk.
Chop the suet and stone the raisins and mix all well together and boil 3½ hours.
8. Lemon Pudding.
10-oz. bread crumbs.
2-oz. butter.
4 eggs.
2-pints milk.
¼-lb. sugar.
Grated rind of 1 lemon.
Bring the milk to boiling point, stir the butter in, and add the other ingredients. Put pastry round a dish, fill with the mixture, and bake ¾ hour.
9. Parson’s Pudding.
¼-lb. chopped suet.
¼-lb. currants.
1 tablespoonful moist sugar.
¼-lb. flour.
¼-lb. raisins.
½ teaspoonful ground ginger.
½ teaspoonful salt.
Mix well and boil 3 hours.
10. Queen’s Pudding.
4-oz. bread crumbs.
4 tablespoonsful strawberry jam.
Place in a pie dish, and pour custard on made from 1 egg and 1-pint milk. Bake ½ hour.
11. Ideal Pudding.
½-pint bread crumbs.
Grated rind of 1 lemon.
1-oz. butter.
1-pint boiling milk.
1 tablespoonful sugar.
Yolks of 2 eggs.
Butter a dish, pour in the mixture and bake until set. Beat the whites of eggs and pile on the top of pudding and put in the oven to brown.
12. Curd Pudding.
1-lb. curd.
3 tablespoonsful bread crumbs.
1 tablespoonful milk.
2-oz. butter.
2 tablespoonsful sugar.
2 eggs.
Mix all together, and bake 20 minutes in the dish. Good either hot or cold.
13. Chocolate Blanc Mange.
1-oz. gelatine.
1-pint milk.
2-oz. grated chocolate or cocoa.
¼-lb. sugar.
Dissolve the gelatine in half of the pint of milk. Grate the chocolate and mix it and the sugar to a smooth paste with a little milk. Place the gelatine on the fire with rest of milk and when nearly boiling add the chocolate, &c. Boil for 12 minutes, stirring all the time one way. Put in a mould.
14. Suet Dumplings.
½-lb. suet.
¾-lb. flour.
Chop suet very fine, add flour and 1 teaspoonful baking powder (if liked). Mix with water and boil. Be sure the water is boiling.
15. Snow Pudding.
½ small packet of gelatine.
Juice of 2 lemons.
5-oz. castor sugar.
Whites of 3 eggs.
Put gelatine to soak in teacup of cold water for about ½ hour. Then pour breakfast cup of boiling water on, when quite dissolved add lemon juice and sugar, strain, add whites of eggs put in large bowl and beat with egg whisk about ½ hour—more in hot weather.
16. French Pancakes.
3 eggs.
3-oz. sifted sugar.
¾-pint of warmed milk.
3-oz. butter.
3-oz. flour.
Beat eggs and add to butter, stir in sugar and flour. Mix well and add the milk and beat a few minutes. Put on a buttered dish, and bake 20 minutes.
17. German Pancakes.
2 tablespoonsful flour.
2 eggs.
2 teaspoonsful castor sugar.
½ cup milk.
Bake very quickly and eat at once.
18. Junket.
1-pint new milk.
3 or 4 nibs of sugar.
1 tablespoonful rennet.
Little nutmeg.
Make the milk warm, put the sugar in a basin, pour the milk into it and stir well until the sugar is dissolved, then add the rennet and stir very quickly, put in a cool place as gently as possible.
19. Three Minutes Pudding.
1 tablespoonful flour.
1 teaspoonful baking powder.
1 tablespoonful sugar.
1 egg.
Beat the egg, add sugar &c., and beat well. Place in a dripping tin and bake lightly. Take very quickly from the tin and spread with preserve and roll up and sift sugar over. Eat with plain sauce.
20. German Pudding.
Toast some thin slices of stale bread quite brown, put in a dish with jam between. Make a cold custard, of an egg and sufficient milk to fill the dish, and 1 tablespoonful of sugar. Mix and pour over the toast and stand 20 minutes. Put a little dripping on the top and bake brown.
21. Rhubarb Mould.
Rhubarb sufficient to fill a quart basin. Put in pan with 1-gill of water and boil gently. Add sugar to taste with a little lemon juice, stir well and pour out. Put with it ½-oz. gelatine (previously soaked and dissolved). Add 5 or 6 drops of cochineal. Beat the rhubarb briskly and when well mixed and cool turn into mould and leave to set. Serve with whipped cream.
22. Imperial Pudding.
Grate 6-oz. bread crumbs, pare, core and slice 6-oz. apples. Well grease pie dish, strew bread crumbs over the bottom and sides, cut a thin slice of bread and lay in the bottom of dish on the crumbs, put layer of apples and grate some nutmeg and strew 1 tablespoonful sugar over the apples; next, layer of crumbs, then apples, &c., finishing with crumbs. Mix 1 egg with ½-pint milk, pour over pudding, put a piece of dripping on the top, place in the oven, and bake ¾ hour. Turn out on hot dish.
23. Fig Pudding, (No. 1.)
¼-lb. flour.
¼-lb. suet.
¼-lb. bread crumbs.
6-oz. chopped figs.
Mix with 2 eggs, and boil 2 or 3 hours.
24. Sultana Pudding.
6-oz. flour.
3-oz. sultanas.
1 teaspoonful baking powder.
3-oz. suet.
1-oz. sugar.
1 egg.
Make to stiff dough with a little milk, and boil 3 hours.
25. Trieste Pudding.
Pare and core 1-lb. apples and stew in a little water and sugar to taste with a few cloves. When cool mix a teacupful of bread crumbs and yolks of 2 eggs with the apple. The bread should absorb the apple juice, if not add more bread. Warm 1-oz. butter and stir in. Place in greased dish, and bake 40 minutes. Whip whites of eggs to stiff froth, pile on the pudding and lightly brown.
26. Stewed Figs.
Wash 1-lb. figs, place in pan, add enough boiling water to cover them; add 1 tablespoonful treacle and 1 teaspoonful finely chopped lemon peel. Cover the pan, and simmer till tender; serve cold.
27. Baked Milk (For Fruit).
Put ½-pint milk into a jar, and place in warm oven for 5 or 6 hours, when it should be as thick as rich cream.
28. Baked Rhubarb Pudding.
Butter the bottom of a dish, and cover with bread crumbs, then a layer of rhubarb, cut in 1-inch pieces. Sprinkle 1 tablespoonful of sugar over, and fill the dish with alternate layers; the last layer must be crumbs. Put a few bits of butter on the top and bake 1 hour.
29. Apple Snow.
Place sponge cakes in a glass dish, cover with custard, and leave to soak a few hours. Cover with dry stewed apples to which has been added sugar and lemon juice. Pile whisked whites of two eggs on the top and serve.
30. Prune Mould.
1-lb. prunes.
1-oz. gelatine.
Little cinnamon.
3-oz. castor sugar.
Few strips lemon rind.
Few drops cochineal.
Clean the prunes and soak overnight, next day stew till soft, with sugar and peel. Take out the stones, crack them, and keep the kernels. Dissolve the gelatine in hot water, and stir into the fruit and sweeten to taste. Have a plain mould wetted, and arrange kernels in it, and pour in the prunes, &c., and set to cool. Turn out, scoop a hollow place in the top of the mould with a silver knife dipped in boiling water, and fill with whipped cream.
31. Bachelor’s Pudding.
4-oz. suet.
4-oz. flour.
4-oz. apples.
2-oz. sugar.
4-oz. bread crumbs.
4-oz. currants.
3 eggs.
Little nutmeg.
Juice of 1 lemon.
Chop the apples and suet, add currants, &c. Beat well and boil 3 hours.
32. Raspberry Sponge.
1 white of egg.
1 tablespoonful lemon juice.
¼-pint sieved jam.
1-oz. sugar.
½-oz. gelatine.
¼-pint water.
Dissolve gelatine, add egg and jam (heated to make it thin) whisk till stiff. Pile on a glass dish. A few drops of cochineal if necessary.
33. Lemon Cream.
½-oz. gelatine.
1 pint milk.
1 egg.
½-pint water.
4-oz. sugar.
3 lemons.
Put the rind of 2 lemons in a pan with milk, and let it infuse. When boiling, let it cool slightly, and pour on beaten egg. Melt the gelatine in water and let it just reach boiling point, then add the juice of 3 lemons and sugar. Slightly cool, then add to egg and milk. If too hot it will curdle.
34. Gâteau de Riz.
1 pint milk.
2-oz. ground rice.
¼-pint sieved raspberry jam.
1½-oz. castor sugar.
½-oz. gelatine.
4 drops cochineal.
Cook the rice in the milk till it thickens, take it from the fire and stir the sugar and jam in. Add the strained gelatine (which has been dissolved in hot water), colour and serve. Whipped cream improves this dish.
35. Kingston Puddings.
3-oz. butter.
2-oz. castor sugar.
3-oz. flour.
¼-pint milk.
Melt butter, add sugar, etc. Bake in buttered cups ½ hour. Serve with sauce.
36. Fig Pudding (No. 2.)
½-lb. figs.
6-oz. brown sugar.
¼-lb. suet.
Nutmeg to taste.
½-lb. bread crumbs.
2 eggs.
4-oz. flour.
Little milk.
Mix well and steam 3 hours.
37. Cheese Pudding (No. 1).
Few slices of thin bread and butter.
1 egg.
Pepper and salt.
½-pint milk.
3-oz. grated cheese.
Bread crumbs.
Grease a pie dish, and coat with crumbs. Put in a layer of bread and butter, then cheese and seasoning, and so on, with a layer of cheese on the top. Beat an egg, add it to the milk, and pour it on gradually. There will seem to be too much liquid at first, but it will soak up. Put a few bits of butter on the top. Bake until set.
38. Paragon Pudding.
1-lb. cooked potatoes.
5-oz. loaf sugar.
2 lemons.
2-oz. butter.
2 eggs.
Pinch of salt.
Rub the potatoes through a sieve while hot, melt the butter and add it to them, then the grated rind, sugar, eggs, and lemon juice. Stir well. Bake in a pie dish in a moderate oven 30 minutes. Turn out and serve hot, sprinkled with sugar.
39. Cambridge Pudding.
1-lb. flour.
1 egg.
½-lb. apples, peeled, cored and sliced.
1½-pts. skimmed milk.
2-oz. sugar.
Make a smooth batter of flour, milk, and egg, add sugar and apples. Pour into a well-greased basin. Boil 2 hours. Any fruit can be substituted.
40. Sago Jelly.
5-oz. sago.
2-oz. castor sugar.
1½-pints water.
raspberry jam.
Soak the sago in the water overnight, then cook it till quite clear and tender, and add sugar and jam to taste. Add a few drops of cochineal, and pour into a mould. Turn out when cold and serve with custard.
41. Orange Meringue.
3 oranges.
sugar to taste.
¼-oz. cornflour.
2 eggs.
½-pint milk.
Peel and slice oranges, and put them in a pie dish. Cook the rind in the milk, and when boiling, strain the milk. Make a custard of it, and the cornflour and yolks. Pour over oranges. When cold and set, beat the whites stifly, add sugar and lemon juice, and pile on the top. Put in the oven to set.
42. Spanish Custard.
3 or 4 stale sponge cakes.
2-oz. sweet almonds.
1 teaspoonful vanilla.
¼-oz. cornflour.
½-pint milk.
2 eggs.
2-oz. chocolate.
Cut the cakes in strips, and pile in a glass dish. Add the vanilla to 2 tablespoonsful of milk, and put slowly on the cake, letting it all soak in.
Make a custard of eggs, milk, and cornflour. Melt the chocolate in a spoonful or two of milk, and add it to the custard. Sweeten if necessary. Pour over the cake. Blanch, roughly chop, and brown the almonds, and scatter over the whole.
43. Cheese Pudding (No. 2).
4-ozs. bread crumbs.
2 tablespoonsful grated cheese.
Little pepper, salt and cayenne.
2 eggs.
Little milk.
Bake in a buttered dish sprinkled with grated cheese, and put small pieces of butter on the top of the pudding.
44. Apple Trifle.
Peel and core some apples, and stew till tender, adding very little water. Beat to a smooth pulp, sweeten to taste, flavour with lemon, and when cold, put into a glass dish. Pour a thick custard over the apples, and garnish with fancy biscuits.
45. Economic Custard.
Put 2 or 3 well-beaten eggs to nearly 1 quart of milk, and add about 1 tablespoonful cornflour mixed with a little of the milk. Pour into a pan, and heat until thick enough, stirring all the time. When finished, add sugar and flavouring to taste. Put in a cool place.
46. Tasmanian Pudding.
Take 2-oz. large sago and swell in a pan on the fire in ½-pint of milk. Pare, core and slice 2 large apples, put them in the oven with a little sugar and water and cook till tender. Take the sago from the fire when it has absorbed the milk. Beat up 1 egg with 1 pint of milk, mix with the sago, and add ½ teaspoonful grated ginger. When the apples are tender, mix all well together, and put in a pie dish and bake ½ hour.
47. Yorkshire Pudding.
4 or 5 tablespoonsful flour.
Milk.
2 eggs.
Put the flour into a bowl and make to smooth paste with a little milk, add the eggs without beating them, then beat 3 or 4 minutes adding more milk until the batter is the desired thickness, (a little thinner than cake mixture.) Have ready a dripping tin with a depth of ¼ inch of hot dripping in it and pour the batter in and bake in a hot oven about 20 minutes.
48. Steamed Batter Pudding.
Make the same as Yorkshire pudding, putting the batter into a cloth, wrung out in boiling water and steam 1½ hours. Serve with jam or raspberry vinegar.
49. Chocolate Pudding.
¼-lb. bread crumbs.
2-oz. castor sugar.
1-pint milk.
2 eggs.
1-oz. cocoa.
vanilla essence.
Boil the milk, add the cocoa, stir in the bread crumbs, sugar, yolks of eggs and essence, bake in a slow oven till set, whip the whites to a stiff froth, and cover the pudding. Put in the oven to brown slightly.
50. Gêlée à la Normandie.
A packet of blanc mange powder made as directed, pour into small dariole moulds. Dissolve a packet of raspberry jelly and pour on a meat dish, so that it will be ½ inch thick. When both are set turn the blanc manges on to a dish, and cut out rounds of jelly with a fluted pastry-cutter, and place on the top of the blanc manges. Chop the remainder of jelly and garnish with it.
51. Chocolate Blanc Mange.
3-oz. cornflour.
2-oz. sugar.
Few drops of vanilla.
1¾-pints milk.
1-oz. cocoa.
Mix cornflour and cocoa in a basin, with sufficient milk to make a smooth paste, and add rest of milk, boil till thick. Add sugar and flavouring, and turn into wet mould to set.
52. Eastbourne Pudding.
6-oz. flour.
2-oz. sugar.
1½ teaspoonsful baking powder.
4-oz. butter or lard.
4-oz. sultanas.
1 egg.
Bake in good oven ¾ hour.
53. Summerville Plum Pudding.
1½-lbs. suet.
½-lb. candied peel.
1-lb. raisins (stoned).
1-lb. sultanas.
9 eggs.
1-lb. currants.
1 nutmeg (grated).
½-lb. bread crumbs.
1-lb. flour.
¼-pint brandy.
Boil 11 hours.
54. Victoria Pudding.
2 teacups flour.
2 teaspoonsful baking powder.
1 cupful castor sugar.
2 tablespoonsful butter.
1 egg.
Mix with a little milk. Beat well and bake in a greased dish until brown. Serve with sauce.
55. Prune Gâteau.
1-lb. prunes.
3-oz. sugar.
¾-pint water.
½-oz. gelatine.
Well wash the prunes and stew in ½-pint of the water. Rub through a sieve. Dissolve the gelatine in the remaining ¼-pint of water, and add it to the prune pulp. Colour with a little cochineal. Put all into a mould, and sprinkle with cocoanut when it is turned out.
56. Raspberry Pudding.
2 eggs and their weight in flour, butter and sugar, 2 tablespoonsful raspberry jam, and ½ teaspoonful carbonate of soda. Mix all well together and boil or steam 2 hours. Serve with sauce.
57. Rice Pudding.
Put 2 tablespoonsful rice into a dish, and fill up with milk. Add 1 tablespoonful Demerara sugar and a tiny piece of butter.
Bake in a steady oven at least 1½ hours.
58. Small Sago Pudding.
Put 2 tablespoonsful sago into a dish and just cover with cold water. Place in the oven, and when the water has been all soaked up, take from the oven and beat well with a fork, adding gradually sufficient milk to nearly fill the dish. Add a tablespoonful sugar and a well-beaten egg. Cook for about three-quarters of an hour.
59. Ground Rice Pudding.
Put into a pan two or three tablespoonsful of ground rice and as much milk as the size of the pudding requires. Simmer for about 20 minutes and turn into a dish. Add sugar and a beaten egg and put into the oven for about half an hour.
60. Custard Pudding.
Beat 2 eggs well and add them to 1 pint of milk and sweeten to taste, adding a little grated nutmeg. Place all in a dish and bake slowly for about an hour. Be careful not to let the mixture boil, or the pudding will not be quite so nice.
61. Stewed Pears.
8 large pears.
6 cloves.
5-oz. loaf sugar.
½-pint water.
Peel the pears, halve them, and remove the cores and leave the stalks on. Put them into a lined saucepan with the above ingredients, and let them simmer very gently until tender, which will be in 3 or 4 hours. As each one is done, carefully lift out without breaking on to a glass dish. Boil up the syrup 2 or 3 minutes, cool a little and pour over the pears. Add a few drops of cochineal to improve the colour. Do not let the fruit boil, but gently simmer.
62. Harrogate Pudding.
Take about a pound of any kind of red fruit and stew it (with sugar to taste) in a pan until tender. Line a basin or mould with slices of bread about half-an-inch thick. Strain the fruit into the mould and cover with bread. Pour as much juice over the whole as will completely saturate the bread. Put a heavy plate on the top for at least 2 hours. Turn out on to a dish and pour any remaining juice round.