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in the basin, add a few raisins, and sprinkle with sugar, lemon-rind and nutmeg, previously well mixed together. From the rolled out paste cut a round large enough to rather more than cover the fruit in the basin, moisten the edges of it with water, and join them carefully to the paste lining the basin. Now put in another layer of apple, add raisins, sprinkle with sugar, etc., and cover with pastry as before. Repeat until the basin is full, then cover with a greased paper, and steam for 3 hours.

Time.—About 4 hours. Average Cost, from 1s. 2d. to 1s. 4d. Sufficient for 7 or 8 persons.


Ingredients.—Cold plum pudding cut into strips, milk, allowing 1 pint to 1 tablespoonful of cornflour, 1 egg, 1 level tablespoonful of castor sugar, and a good glass of rum.

Method.—Butter a piedish, and fill it with strips of plum pudding crossed lattice fashion. Mix the cornflour smoothly with a little milk, boil up the remainder, add the blended cornflour, and cook gently for 3 minutes. Stir in the sugar, beat and add the eggs, and put in the rum. Pour the sauce over the plum pudding, bake gently for about ½ an hour, then serve. If preferred, the pudding may be steamed for 2 hours in a basin.

Time.—About ½ an hour. Average Cost, 1s. 9d. to 2s. Sufficient for 6 persons.

1837.—DRESDEN PUDDING. (Fr.Pouding à la Dresde.)

Ingredients.—2 ozs. of flour, 2 ozs. of sugar, 2 ozs. of crumbled brown bread, 1½ ozs. of butter, 2 tablespoonfuls of desiccated cocoanut, ½ a teaspoonful of ground cinnamon, the grated rind of ½ a lemon, ¾ of a pint of milk, 1 dessertspoonful of Curaçoa, 3 eggs.

Method.—Melt the butter in a stewpan, stir in the flour, cook for 2 or 3 minutes, then add ½ a gill of water and ⅓ of the milk, bring to boiling point, stirring meanwhile, and simmer gently for 5 minutes. Heat the remainder of the milk, and pour it over the cocoanut, add the brown bread, previously passed through a fine sieve, sugar and lemon-rind, cover, and let it stand for 10 minutes. Meanwhile add the yolks of the eggs to the contents of the stewpan, stir until they thicken, then put in the cocoanut preparation, add the cinnamon and Curaçoa, and lastly the stiffly-whisked whites of eggs. Turn into a well-buttered mould or soufflé tin, bake in a moderate oven for about 1 hour, and serve with a suitable sweet sauce or fruit syrup.

Time—About 1½ hours. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons.