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Page:Mrs Beeton's Book of Household Management.djvu/1079

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963
RECIPES FOR PUDDINGS

1897.—RAISIN PUDDING, BAKED. (See Cottage Pudding, No. 1821.)

1898.—RAISIN PUDDING, BOILED. (See Baroness Pudding, No. 1780.)

1899.—RASPBERRY PUDDING. (FrPouding de Framboises.)

Ingredients.—Raspberry jam, ½ a lb. of breadcrumbs, ¼ of a lb. of castor sugar, ¼ of a lb. of butter, 3 eggs, brown breadcrumbs.

Method.—Cream the butter and sugar together until thick and smooth, beat in the eggs separately, and add the breadcrumbs. Have ready a well-buttered plain mould, coat it completely with brown breadcrumbs, place a layer of the preparation on the bottom, and cover it thickly with jam, taking care that it does not touch the sides of the mould. Repeat until the mould is full, letting the mixture form the top layer. Bake in a moderate oven from 1 to 1¼ hours, and serve with custard or other suitable sauce.

Time.—From 1½ to 1¾ hours. Average Cost, 1s. 2d. Sufficient for 5 or 6 persons.

1900.—RHUBARB PUDDING. (See Apple Pudding, No. 1761, and Damson Pudding, No. 1832.)

1901.—RICE PUDDING, BAKED.

Ingredients.—1 pint of milk, 3 tablespoons of rice, 1½ tablespoons of sugar, salt, nutmeg.

Method.—Pick and wash the rice, place it in a greased piedish, add the sugar, milk, and a small pinch of salt. Sprinkle the surface lightly with nutmeg, and bake in a slow oven for about 2 hours.

Time.—About 2 hours. Average Cost, 3d. Sufficient for 3 or 4 persons.

Note.—Skim milk, and ½ an oz. of butter, or a level tablespoonful of finely-chopped suet, may be used instead of the new milk.

1902.—RICE MÉRINGUE PUDDING.

Ingredients.—2 ozs. of rice, 1 oz. of castor sugar, or to taste, ¾ of an oz. of butter, 1 pint of milk, 2 eggs, bay-leaf.

Method.—Put the milk, rice and bay-leaf into a stewpan, and cook gently until the rice is tender. Let it cool slightly, then add the sugar, butter, and beaten yolks of eggs. Remove the bay-leaf, put the rice preparation into a buttered piedish, cover with stiffly-whisked whites of eggs, and dredge well with castor sugar. Bake in a moderate oven for another 15 to 20 minutes and serve hot.

Time.—About 1 hour. Average Cost, 6d. Sufficient for 4 or 5 persons.