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dish and cover with a good short crust, and bake. In the Southern States of America they make the pumpkins in large flat round dishes, which are first lined with paste, so that when the pie is baked it can be taken right off the dish and cut into pieces or slices—hence the term, a slice of pumpkin pie, and it is often eaten with new cheese. Another way to make it is without the currants, eggs, milk, &c., and using the juice of three lemons, and the rind grated. This is equally delicious, indeed, many people prefer it.
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Lemon Pie. Ingredients: Two lemons, two eggs, one cup of sugar, one heaped tablespoonful of cornflour, one tablespoonful of butter. Mode: Squeeze the juice of the two lemons into a cup of cold water in a large basin. Add the eggs well beaten, the sugar, cornflour, and butter. Beat all together, and pour into a pie dish. Bake in a moderate oven. Time: Half-an-hour. |
BOILED PUDDINGS.
Christmas Pudding. Ingredients: 2 lbs. of breadcrumbs, one teacupful of flour, 2 lbs. moist sugar, 2 lbs. of pudding raisins (stoned), 2 lbs. currants, 1 lb. candied peel, 2 lbs. of beef suet, 2 ozs. mixed spice, 1/4 lb. ground almonds, one teaspoonful of salt, rind of two lemons (grated), two teaspoonsful of baking powder, twelve eggs, one glass of brandy, juice of two lemons, a little milk. Mode: Before beginning to make your Xmas. pudding you should have the raisins stoned, the currants washed, the bread crumbed, in fact, everything should be ready for mixing; if not, it makes one so long, and while getting one ingredient one forgets to add others. Mix all the dry ingredients together first, and then moisten and stir with twelve eggs, well beaten, add the brandy and the juice of the lemons. If not sufficiently moist, add milk. This makes a very rich pudding, and the above quantity will make three large puddings, or six small ones, to be used as required. It is best to put them into basins or moulds, well oiled or buttered, and if the former is used a paste of flour should be covered over the top before they are tied in the pudding cloth. When done remove the paste, and next day cover with brandy paper and store in a dry place till required for use. Will keep a year if necessary. Time: Six hours.
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Plum Pudding for every day.—This is a very simple pudding, quickly made and quickly boiled. It hardly deserves the name of plum pudding. though it does contain raisins or plums, As a rule, a plum pudding is considered quite an undertaking to make, and only made on high days and holidays. In this climate, where very often the children turn from meat during the hot weather, I have found this pudding a capital substitute, and it can be made any size. Take three cups breadcrumbs, one cup flour, one cup chopped suet or dripping, one teaspoonful baking powder; rub these well together, and a cup of sugar. A cupful of currants washed and picked, the same of raisins, sultanas or pudding raisins, stoned and chopped, candied peel—if you like it—and, if you have them to spare, mix with a couple or three eggs, if not, use plain milk, or even water. Tie in a cloth and boil two hours. Never put the pudding into the water until it boils. It is a mistake that dripping cannot be used in a boiled pudding. I use it as often as I do suet, and even make roley-poleys with it, or any boiled pastry.
Sunday Pudding. Ingredients: Half a stale loaf, one and a half cups flour, half a nutmeg, one teaspoonful ginger, one teaspoonful of baking powder, half a teaspoonful of salt, one cup sugar, one cup |
