1771.—ARROWROOT PUDDING, BAKED.
Ingredients.—1 pint of milk, 1 tablespoonful of arrowroot, 1 tablespoonful of castor sugar, 3 eggs, a pinch of salt.
Method.—Mix the arrowroot smoothly with a little milk, boil the remainder and add it to the arrowroot, stirring all the time. Return to the saucepan and boil gently until it thickens, then cool slightly. Add the sugar, yolks of eggs, previously well beaten, and stir by the side of the fire for 2 or 3 minutes. Whip the whites to a stiff froth, lightly add them to the rest of the ingredients, pour into a well-buttered piedish, and bake slowly for about ½ an hour.
Time.—About 45 minutes. Average Cost, 6d. Sufficient for 4 or 5 persons.
1772.—ARROWROOT PUDDING, STEAMED.
Ingredients.—1 tablespoonful of arrowroot, 1 tablespoonful of moist sugar, 1 pint of milk, the grated rind of ½ a lemon, 2 eggs.
Method.—Mix the arrowroot smoothly with a little of the milk, boil the remainder, and pour it over the arrowroot, stirring all the time. Return to the saucepan, stir and cook over the fire until thick, then cool slightly, and add the sugar, lemon-rind and eggs, previously well beaten. Pour into a buttered mould or basin, and steam gently from 1¼ to 1½ hours. Serve with custard, wine, or any other suitable sauce.
Time.—From 1½ to 1¾ hours. Average Cost, 5d. to 6d. Sufficient for 4 or 5 persons.
1773.—AUSTRIAN PUDDING. (Fr.—Pouding à l'Austrichienne.)
Ingredients.—½ a pint of raspberries, moist sugar, 4 ozs. of cakecrumbs, 2 ozs. of castor sugar, 2 ozs. of ground almonds, 2 ozs. of glacé cherries, 4 eggs, 1 tablespoonful of cream, ½ oz. butter.
Method.—Put the raspberries and 1 tablespoonful of moist sugar into a jar placed in a saucepan containing boiling water, and half cook them. Meanwhile work the yolks of the eggs and the castor sugar together in a basin until thick and creamy, then add the cakecrumbs, ground almonds, cream, oiled butter, and lastly the stiffly whisked whites of eggs. When the raspberries are ready, place them with their juice in a buttered fireproof china soufflé dish, cover with the preparation, decorate with halved glacé cherries, and bake in a moderate oven for about ½ an hour. Serve hot. Raspberries preserved in bottles may be used when fresh ones are not obtainable.
Time.—From 1¼ to 1½ hours. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons.