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Page:Mrs Beeton's Book of Household Management.djvu/1048

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932
HOUSEHOLD MANAGEMENT

into a well-greased mould or basin, and steam for 2 hours. Serve with custard or wine sauce.

Time.—2¾ to 3 hours. Average Cost, about 1s. Sufficient for 5 or 6 persons.

1792.—BROWN BREAD PUDDING. (Another Method.)

Ingredients.—6 ozs. of crumbled brown bread, 4 ozs. of finely-chopped suet, 2 ozs. of sugar, 2 ozs. each of raisins and sultanas, cleaned and picked, 2 eggs, a little milk, a good pinch each of nutmeg, cinnamon and salt.

Method.—Mix all the dry ingredients together. Beat the eggs thoroughly, stir them into the mixture, add milk until all the ingredients are moistened, then cover and let stand for ½ an hour or longer, to allow the bread to soak. Have ready a well-greased mould or basin; beat the mixture, add a little more milk if necessary, pour into the mould, and steam or boil for 3½ hours.

Time.—About 4 hours. Average Cost, 8d. to 9d. Sufficient for 5 or 6 persons.

1793.—BROWN BREAD AND CHESTNUT PUDDING. (Fr.Pouding au pain noir et Marrons.)

Ingredients.—½ a lb. of chestnuts, ½ a lb. of brown bread (crumbled and weighed afterwards), ¼ of a lb. of sultanas, ¼ of a lb. of brown sugar, 2 ozs. of butter, 1 tablespoonful of blanched and coarsely-chopped almonds, ½ a pint of milk, 2 eggs.

Method.—Clean and pick the sultanas; rub the brown bread through a wire sieve. Bake or roast the chestnuts for about 20 minutes, remove both skins, put them into a saucepan with the milk, simmer until tender, then beat well, and add the butter and sugar. Mix the crumbled brown bread, sultanas and almonds together, add the chestnut purée, the eggs, previously beaten, and mix well. Pour into a buttered mould or basin, and steam for 2½ to 3 hours.

Time.—About 4 hours. Average Cost, 10d. to 1s. Sufficient for 6 or 8 persons.

1794.—BURNT CREAM. (Fr.Crême Brulée.

Ingredients.—½ a pint of cream, ½ a pint of milk, 1 dessertspoonful of crême de riz or cornflour, 6 yolks of eggs, 1½ ozs. of vanilla sugar, ground cinnamon.

Method.—Mix the crême de riz or cornflour smoothly with a little milk, and put the remainder, with the cream and 1 oz. of vanilla sugar,