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this preparation in the bottom of 6 well-buttered dariol moulds, add to each a dessertspoonful of apricot jam, and cover with the remainder of the mixture. Steam from 20 to 25 minutes, let them cool slightly before turning them out, to lessen the probability of their breaking, and serve with custard sauce.

Time.—About 50 minutes. Average Cost, 9d. Sufficient for 4 or 5 persons.


Ingredients.—1 lb. of flour, 8 ozs. of finely-chopped suet, 2 ozs. of breadcrumbs, treacle, the grated rind of 1 lemon, 1 teaspoonful of baking-powder, salt.

Method.—Mix the flour, suet, baking-powder, and a good pinch of salt together, and form into a stiff paste with cold water. Divide it into 2 equal portions; with one line the basin, from the other portion cut off sufficient paste to form the lid, and roll the remainder out thinly. Put a layer of treacle in the basin, sprinkle liberally with breadcrumbs, and lightly with lemon-rind. From the rolled-out paste cut a round sufficient to rather more than cover the treacle, etc., in the basin, moisten the edges of it with water, and join them carefully to the paste lining the basin. Now add another layer of treacle, breadcrumbs and lemon-rind, and cover with pastry as before. Repeat until the pudding basin is full, then cover with a greased paper, and steam for 2½ hours.

Time.—From 2¾ to 3 hours. Average Cost, 1s. Sufficient for 8 or 9 persons.

1921.—VANILLA PUDDING. (Fr.Pouding à la Vanille.)

Follow the directions given for making custard puddings, and flavour the preparation with vanilla.


Ingredients.—2 ozs. of vermicelli, 1 oz. of sugar, or to taste, 2 eggs, 1 pint of milk, lemon-rind, bay-leaf or other flavouring.

Method.—Boil the milk and flavouring ingredients together, add the vermicelli broken into short pieces, and simmer until tender. Now take out the bay-leaf, or whatever has been used, add the sugar and eggs, mix all lightly together, and pour into a buttered pie-dish. Bake in a moderate oven for about 30 minutes, then serve.

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

1923.—VICTORIA PUDDING. (Fr.Pouding à la Victoria.)

Ingredients.—8 ozs. of finely-chopped beef suet, 4 ozs. of breadcrumbs, 3 ozs. of flour, 4 ozs. of apples, 4 ozs. of apricot jam, 2 ozs. of finely-