of milk, ½ a teaspoonful of cream of tartar, ¼ of a teaspoonful of carbonate of soda, salt.
Method.—Mix the flour, suet, raisins, sugar, cream of tartar, and a good pinch of salt together. Dissolve the soda in the milk, add it to the well-beaten egg, mix well, and stir into the dry ingredients. The mixture must be rather stiff, but, at the same time, thoroughly moistened. Turn into a greased Yorkshire pudding-tin, and bake in a moderate oven from 30 to 40 minutes. Cut the pudding into squares, and serve.
Time.—About 1 hour. Average Cost, 7d. Sufficient for 5 or 6 persons.
1822.—CRANBERRY PUDDING. (See. Apple Pudding, Boiled, No. 1763, and Damson Pudding, No. 1832.)
1823.—CROQUETS OF RICE. (Fr.—Croquettes de Riz.)
Ingredients.—4 ozs. of Carolina rice, 2 ozs. of castor sugar, ½ an oz. of butter, lemon-rind, about 1½ pints of milk, 2 yolks of eggs, 1 whole egg, breadcrumbs, frying-fat, salt.
Method.—Wash and drain the rice, put it into a stewpan with 1 pint of milk, a good pinch of salt, a little thin lemon-rind, and cook until the rice is tender, adding more milk as required. When done, take out the lemon-rind, add the sugar, and the yolks of eggs, stir over the fire until sufficiently cooked, then spread the mixture on a plate. When ready, form into pear or cork shapes, coat with egg and breadcrumbs, and fry in hot fat until lightly browned. Drain well, dredge with castor sugar, and serve with a fruit syrup or suitable sweet sauce.
Time.—About 1½ hours. Average Cost, 9d. Sufficient for 6 or 7 persons.
1824.—CRYSTAL PALACE PUDDING.
Ingredients.—1 heaped up dessertspoonful of cornflour, ½ an oz. of gelatine or isinglass, ½ a pint of cream, ⅛ of a pint of milk, sugar and vanilla to taste, 2 yolks of eggs, glacé cherries.
Method.—Soak the gelatine or isinglass in a little water, heat up the cream, and strain in the dissolved gelatine. Blend the cornflour smoothly with the milk, mix it with the cream, and sweeten to taste. Stir and boil gently for 10 minutes, let the preparation cool slightly, then add the yolks of eggs and a few drops of vanilla essence. Stir until on the point of setting, then turn into small moulds previously decorated with glacé cherries. When firm, turn out, dish up, and serve.
Time.—1½ hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 4 or 5 persons.
