Cookery for every household

flour. Tie the string under the rim of the basin and in a loop knot so that it can easily be undone. Then bring up the four corners of the cloth, and tie them on the top of the pudding, or fasten them together with a safety-pin. If no basin is used, prepare a pudding cloth in the same way, spread it over a basin in order to shape it, put the pudding mixture in the centre, draw all the sides of the cloth together, leaving more or less room for the mixture to swell, according to the nature of the materials, and tie firmly with string. Plunge the pudding into a large saucepan of boiling water — there must be sufficient water to completely cover it — and keep it boiling steadily the required time. A kettle of boiling water should be kept at hand to fill up the saucepan when necessary. How to Turn out a Pudding. — Lift it from the saucepan and allow it to stand for a minute or two. If too great haste is used, the first steam escaping from the pudding will be apt to crack it. Remove the cloth or paper from the top, then take hold of the basin or mould with a cloth, and shake it gently to ascertain that the pudding is coming away quite freely from the sides, then reverse it on a hot dish and remove the mould carefully. When the pudding is boiled in a cloth, lift it on to a colander or sieve, and let it drain a minute or two. Then untie the string, draw the cloth away from the sides of the pudding, reverse it on a hot dish and draw the cloth carefully away. For care of pudding cloths, see p. 14. 1732. Albert Pudding 3 eggs. 6 oz. flour. 3 oz. castor sugar. £ lemon rind. 3 oz. butter. 1 or 2 oz. Valencia raisins. 1 tea-sp. baking powder. 2 table-sps. milk. Split and stone the raisins, and dry them for a few minutes on a plate in the oven. Then grease a plain mould or basin, and decorate it with the prepared raisins, putting the cut side next the mould. To Make the Mixture. — Peel the rind very thinly off half a lemon, chop it finely, put it into a basin with the butter, and beat well with a wooden spoon until reduced to a soft creamy consistency. Then sieve the sugar on the top, and beat again for a few minutes. Sieve the flour, and add one egg and a little flour alternately, until all are mixed in. Add the milk and the baking powder last of all. Pour the mixture into the prepared mould, cover with greased paper and steam until nicely risen and firm to the touch. Turn out when ready and serve with jam, custard, or chocolate sauce. Time to steam, 1| to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 9 d. without sauce. 1733. Amber Pudding 6 oz. bread-crumbs. 4 oz. minced apple. 2 oz. sugar. 2 oz. flour. 4 oz. chopped suet. 1 tea-sp. baking powder. 2 table-sps. golden syrup. 2 eggs. A pinch of nutmeg. A pinch of salt. Grated lemon rind. Mix all the dry ingredients together in a basin, and make a well in the centre. Add the syrup slightly warm, and the two eggs well beaten, and mix together, adding a little milk if necessary. The mixture should be just moist enough to drop easily from the spoon. Pour the mixture into a well-greased mould or basin, cover with greased paper, and steam quickly until thoroughly cooked. Turn out when ready and serve with lemon, orange, or syrup sauce. Time to steam, 2 to 3 hours. Sufficient for 5 or 6 persons. Probable cost, 9 d. without sauce.