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Page:Mrs Beeton's Book of Household Management.djvu/1088

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970
HOUSEHOLD MANAGEMENT

shredded mixed peel, 3 ozs. of dried cherries cut in quarters, 3 ozs. of sugar, 4 eggs, 1 glass of brandy, ½ a gill of cream.

Method.—Peel, core and chop the apples finely, and mix with them the suet, breadcrumbs, flour, peel, cherries and sugar. Beat the eggs well, add the jam, cream and brandy; when well mixed, stir them into the dry ingredients, and beat well. Pour into a well-buttered mould, cover with the buttered paper, and steam from 1½ to 2 hours. Serve with a suitable sauce.

Time.—From 2 to 2½ hours. Average Cost, 2s. 3d. Sufficient for 8 or 9 persons.

1924.—VIENNOISE PUDDING. (Fr.Pouding à la Viennoise).

Ingredients.—5 ozs. of white bread cut into small dice, 3 ozs. of castor sugar, 3 ozs. of sultanas picked and cleaned, 2 ozs. of finely-shredded candied peel, 1 oz. of almonds, the grated rind of 1 lemon, 4 yolks of eggs, ½ a pint of milk, 3 tablespoonfuls of sherry, caramel (see No. 155).

Method.—Blanch, shred and bake the almonds until well browned. Heat the milk, add sufficient caramel or burnt sugar to make it a deep nut-brown colour, then pour it on to the well-beaten yolks of eggs, stirring meanwhile. Mix the bread dice, sugar, sultanas, peel, almonds, and lemon-rind well together, add the sherry and prepared milk, etc., cover, and let it stand for 1 hour. When ready, turn the mixture into a well-buttered mould, steam for about 2 hours, and serve with German custard, arrowroot, or other suitable sauce.

Time.—About 3¼ hours, altogether. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.

1925.—WASHINGTON PUDDING. (See Canary Pudding.)

Add 2 tablespoonfuls of raspberry jam to the ingredients for the same, and follow the directions given.

1926.—WELLINGTON PUDDING. (Fr.Pouding à la Wellington.)

Ingredients.—4 ozs. of finely-chopped beef suet, 4 ozs. of flour, 4 ozs. of brown breadcrumbs, 4 ozs. of cleaned and picked sultanas, 1 oz. of finely-chopped candied orange-peel, 4 ozs. of castor sugar, 5 eggs, 1 gill of milk, 1 tablespoonful of caramel (see No. 155), ½ a teaspoonful of ground cinnamon, nutmeg, 1 small glass of Marsala or sherry. Apricot or other suitable sauce. For the purée: 1 lb. of chesnuts, 2 tablespoonfuls of cream, sugar, vanilla.

Method.—Mix the suet, flour, breadcrumbs, sultanas, peel, sugar, cinnamon, and a pinch of nutmeg together. Beat the eggs well, add