1880.—NOUILLE PUDDING. (Fr.—Pouding aux Nouilles.)
Ingredients.—4 ozs. of nouille paste, 8 ozs. of castor sugar, ½ an oz. of butter, 1 oz. of finely-shredded mixed candied peel, 6 eggs, 1 teaspoonful of vanilla essence.
Method.—Roll the nouille paste out thinly, cut it into fine strips, put them into rapidly boiling salted water, to which the butter has been added, cook for 10 minutes, and drain well. Meanwhile cream the yolks of the eggs and sugar together until thick and smooth, add the peel, vanilla essence, the nouilles when sufficiently cool, and lastly the stiffly-whisked whites of eggs. Turn into a well-buttered mould, cover with a buttered paper, and steam from 1¼ to 1¾ hours. Serve with a suitable sauce.
Time.—Altogether, about 3 hours. Average Cost, 1s. Sufficient for 6 or 7 persons.
Ingredients.—1 tablespoonful of fine oatmeal, 1 dessertspoonful of flour, 1¼ pints of milk, 1 egg, salt.
Method.—Mix the oatmeal and flour smoothly with a little cold milk, boil up the remainder, and add the blended oatmeal and flour. Stir and boil gently for 5 minutes, add salt to taste, and, when cool, put in the egg. Turn the whole into a buttered piedish, bake gently for 20 minutes, and serve with cream and sugar, or golden syrup.
Time.—40 minutes. Average Cost, 4d. Sufficient for 3 or 4 persons.
Ingredients.—3 ozs. of flour, 3 ozs. of finely-chopped suet, 3 ozs. of stoned raisins, 2 ozs. of golden syrup warmed, ¼ of a pint of milk.
Method.—Mix all the ingredients thoroughly together, pour into a well-buttered basin, and steam for 2 hours. Serve with a suitable sauce.
Time.—2½ hours. Average Cost, 4½d. Sufficient for 3 or 4 persons.
1883.—ORANGE PUDDING. (Fr.—Pouding à l'Orange.)
Ingredients.—4 oranges, 3 ozs. of castor sugar, 3 ozs. of cakecrumbs or crumbled sponge cakes, 3 eggs, ½ a pint of milk, salt, nutmeg, paste No. 1667, or 1668.
Method.—Remove the rind of 1 orange in exceedingly thin strips, place them in a stewpan with the milk, and bring to boiling point. Let the preparation infuse for about 20 minutes, then pour it over the cake crumbs, add the sugar, a pinch of salt, a sprinkling of nutmeg, the well-