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933
RECIPES FOR PUDDINGS

into a stewpan. When boiling, add the crême de riz, cook for 2 or 3 minutes, cool slightly, then put in the well-beaten yolks of eggs, and whisk briskly by the side of the fire until they thicken, but do not allow the mixture to boil. Pour the preparation into a well-buttered soufflé dish, sprinkle the surface lightly with cinnamon, and thickly with vanilla sugar, and bake in a quick oven for 10 or 15 minutes. The top must be well-browned, and when the oven is not hot enough for the purpose, the dish should be held under a salamander before serving.

Time.—From 35 to 45 minutes. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.

1795.—CABINET PUDDING. (Fr.Pouding Cabinet.)

Ingredients.—Stale sponge cake or Savoy biscuits, ¾ of a pint of milk, 4 yolks and 2 whites of eggs, 6 or 8 ratafia biscuits, 1 tablespoonful of castor sugar, a few drops of vanilla, a few cherries, and a little angelica to ornament the mould.

Method.—Butter a mould with plain straight sides, ornament the bottom with strips of angelica and cherries cut in halves, and line the sides with narrow strips of sponge cake or Savoy biscuits. Break the trimmings of the cake or 3 or 4 biscuits into small pieces, put them, together with the ratafias, into the mould. Beat the eggs, add to them the sugar, flavouring and milk, stir until the sugar is dissolved, then pour the custard slowly into the mould. Cover with a buttered paper, and steam gently for nearly 1 hour.

Time.—About 1½ hours. Average Cost, 10d. to 1s. Sufficient for 5 or 6 persons.

1796.—CABINET PUDDING, PLAIN.

Ingredients.—5 or 6 thin slices of bread (see Note), 1 pint of milk, 2 eggs, 1 tablespoonful of sugar, 2 tablespoonfuls of raisins, a few drops of almond essence, or other flavouring.

Method.—Cut the raisins in halves and remove the stones. Cut the crusts off the bread, divide each slice into strips 1 inch wide, taper one end and trim to a uniform length. Have ready a well-buttered basin, decorate with raisins, and line with strips of bread. Beat the eggs, add to them the sugar, milk and flavouring, and stir until the sugar is dissolved. Cut all the bread-trimming into dice, put them into the prepared basin, pour on the custard, cover with a greased paper, and steam gently for 1 hour.

Time.—1½ hours. Average Cost, 7d., without the bread. Sufficient for 4 or 5 persons.

Note.—No of bread, savoy, finger biscuits, or stale cake may be advantageously used for this pudding.