The art of cookery

Apple Roly-Poly. — Prepare the paste as for suet pudding, or for Steamed Pudding No. i. Lay on a molding board well dusted with flour. Dust the paste with flour, and roll down until not more than a third of an inch in thickness. Cover it thickly with apples prepared as for Steamed Apple Pudding No. i, and dust generously with flour and sugar mixed together in equal proportions. Begin at one end and roll into an oval-shaped loaf. Pinch the paste securely together at the ends and over the top, place in a napkin, and steam an hour and a half. Roly-poly can be made of any kind of fruit — cooked or uncooked — in a similar manner, care being taken to use more or less flour and sugar with the fruit, according to its juiciness and acidity. Bread and Butter Pudding No. i. — Butter slices of stale bread thinly on both sides, and cover the bottom of a shallow baking dish with them. Pour as much sweet milk over the bread as it will absorb, then pour over it a custard, prepared like Baked Custard No. i. Bake in a moderate oven until firm in the center, and nicely browned over the surface. Dust with mace or nutmeg, and serve cold. 238 The Art of Cookery. Bread and Butter Pudding No. 2. — Prepare and bake like Bread and Butter Pudding No. i, but omit the sugar from the custard, and the mace or nutmeg from the baked pudding. Serve hot, with creamed butter and sugar, or liquid or foamy sauce. Baked Tapioca Pudding. — Butter a quart pudding dish, cover the bottom with tart apples, pared and cored, and pour over them a cup of tapioca that has been soaked for several hours and drained. Add a dust of salt and a cup of boiling water. Sift a tablespoonful of granulated sugar over the top of the pudding, and bake until the tapioca is transparent and the apples are cooked and a light brown color. Serve warm or cold, as preferred, with sugar and cream. Baked sago pudding can be made in a similar manner, using sago instead of tapioca. Peach or apricot tapioca pudding can be made like apple tapioca pudding, by using peaches or apricots, in place of apples. Fruit and Rice Puddings. — Rice is frequently baked with eggs and fruit in a variety of puddings ; but the best and most palatable preparations of rice and fruit are those where the rice is perfectly cooked, without any fruit being added, and the fruit, either baked, stewed, or preserved, is served with the rice, with or without a sauce. Fruit and Bread Puddings. — A great number of puddings can be made by combining bread in various forms with many varieties of fruit. The principle involved is illustrated in the following formulas : Huckleberry Pudding. — Butter enough thin slices of Puddings. 239 bread to half fill a china bowl or dish. Stew enough huckleberries to half fill the same and sweeten to taste. Place a layer of the buttered bread in the bottom of the dish and cover it with berries, and so add bread and berries alternately, until all the bread is used. Let the last layer of berries be thicker than any of the other layers, and pour over it whatever juice remains, or enough of it to fill the dish or bowl. Cover the pudding, and set away to cool. Serve with sweet cream. Any fresh or dried fruit of fine flavor, that is abundantly juicy, can be made into simple, palatable puddings in a similar manner.