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sugar, moisten with water, and add 1 or 2 cloves and a few small pieces of butter. Repeat until all the materials are used, letting the breadcrumbs form the top layer. Pour on a little oiled butter, cover with a greased paper, and bake gently for about ¾ of an hour. As soon as the apples begin to fall remove the paper to allow the surface to brown.

Time.—About ¾ of an hour, to bake the pudding. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.


Ingredients.—1 pint of milk, 2 tablespoonfuls of tapioca or sago, 1 tablespoonful of sugar, or to taste, 2 eggs (optional), nutmeg, salt.

Method.—Boil the milk, sprinkle in the tapioca or sago, stir until boiling, and simmer gently until it becomes clear, stirring occasionally. Add the sugar and a good pinch of salt, and when a little cool, the eggs, beaten. Pour into a greased piedish, and bake in a slow oven for about ½ an hour.

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

1918.—TIMBALES OF SEMOLINA. (Fr.Timbales de Semoule.)

Ingredients.—1 bottle of apricots, or an equal quantity of freshly cooked fruit, 1 pint of water, 3 ozs. of semolina, 2 ozs. of castor sugar, 3 whole eggs, angelica, glacé cherries, almonds, 2 tablespoonfuls of cream, Maraschino, vanilla pod.

Method.—Simmer the vanilla pod in the milk until sufficiently flavoured, then remove it (dry it and keep for further use), sprinkle in the semolina and boil for a few minutes, stirring meanwhile. Let it cool slightly, then add the sugar, and beat in separately 3 yolks and 1 white of egg. Continue the beating until the mixture is nearly cold, then add the cream and stiffly-whisked whites of 2 eggs. Put the preparation into well-buttered timbale or dariol moulds, and steam for ½ an hour. Meanwhile heat, between 2 plates, as many halves of apricots as there are timbales. Boil the apricot syrup until well reduced, and flavour it with a little Maraschino, if liked. When ready, turn out the timbales on to a hot dish, place ½ an apricot on the top of each, decorate with shredded almonds, strips or leaves of angelica, and halves of cherries, all of which should be previously prepared and warmed. Strain over the syrup, and serve.

Time.—About 1 hour. Average Cost, 2s. Sufficient for 6 or 7 persons.


Ingredients.—3 yolks of eggs, 2 ozs. of castor sugar, 2 ozs. of butter, apricot jam.

Method.—Cream the butter and sugar together until thick and smooth, then add each egg separately, beating meanwhile. Place a layer of