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Page:Mrs Beeton's Book of Household Management.djvu/1063

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947
RECIPES FOR PUDDINGS

1838.—DUCHESS PUDDING. (Fr.Pouding à la Duchesse.)

Ingredients.—2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of macaroons, ½ an oz. of pistachios, 3 tablespoonfuls of orange marmalade, 1 level teaspoonful of ground rice, 3 eggs.

Method.—Blanch, peel and chop the pistachios coarsely, and crush the macaroons. Work the butter and sugar together until thick and creamy, then beat in the yolks of the eggs, and add the macaroons and marmalade. Whisk the whites of the eggs to a stiff froth, add lightly the ground rice and half the pistachios, then stir the whole carefully into the mixture. Have ready a well-buttered soufflé-mould, sprinkle the remainder of the pistachios on the bottom and sides, pour in the preparation, and steam slowly for about 1¼ hours. Serve with suitable sauce.

Time.—From 1¾ to 2 hours. Average Cost, 1s. Sufficient for 4 or 5 persons.

1839.—DUMPLINGS. (See Note to Suet Pudding, No. 1915.)

1840.—EMPRESS PUDDING. (Fr.Pouding à l'Imperatrice.)

Ingredients.—1 quart of milk, 4 ozs. of rice, 2 ozs. of butter, 1 tablespoonful of sugar, paste or paste trimmings, jam or stewed fruit, salt.

Method.—Simmer the rice in the milk until tender and fairly dry, then add the butter, sugar, and a good pinch of salt. Line the edge of the piedish with paste, then spread a thin layer of rice on the bottom of the dish, and cover thickly with jam or stewed fruit. Repeat until the dish is full, letting the top layer be of rice. Bake in a moderate oven for about ½ an hour, and serve with boiled custard sauce No. 332.

Time.—About 2 hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons.

1841.—EVE'S PUDDING.

Ingredients.—3 ozs. of butter, 3 ozs. of castor sugar, 3 ozs. of flour, 2 eggs, almond or vanilla essence.

Method.—Beat the butter and sugar until thick and creamy, add the yolks of eggs, and stir in the flour. Whisk the whites stiffly, stir them lightly in, and flavour to taste. Have ready some well-buttered dariols or small cups, fill them three-quarters full with the mixture, and bake in a moderately hot oven from 25 to 30 minutes.

Time.—1 hour. Average Cost,—7d. to 8d. Sufficient for 6 persons.