Cookery for every household

1821. Bird’s Nest Pudding 3 oz. tapioca. 5 or 6 small apples. 1J pts. cold water. Flavouring. Sugar to taste. Soak the tapioca in the water for at least one hour, then turn it into a saucepan, and cook it until it turns quite clear, stirring occasionally. Add sugar and flavouring to taste; a little spice, or grated orange or lemon rind and juice may be used. Pare and core the apples, keeping them whole, and place them in a greased pie dish. Pour the tapioca over them, wipe the edges of the dish, and bake in a moderate oven until the apples are soft, but not broken. Sprinkle with sugar and serve milk or cream separately. Note.— Sago may be used instead of tapioca. Time to bake, f to 1 hour. Sufficient for 4 or 5 persons. Probable cost, 6d. 1822. Blakemore Pudding Mixture. 3 table-sps. sponge cake crumbs. 2 table-sps. raspberry jam. 1 orange. Pastry. 3 oz. cornflour. 4 oz. flour. 3 oz. butter. 2 oz. sugar. 1 yolk. A little milk. First make the mixture. Put the jam into a small basin and add to it the grated rind and the strained juice of the orange. Then thicken with sponge cake or any white cake crumbs. To make the pastry, sieve the flour, cornflour, and sugar into a basin, and rub in the butter until free from lumps, in the same way as for short crust (see p. 333). Then bind together with the yolk of egg and a little milk or water. Knead lightly until free from cracks, turn out on a floured board, and roll out rather thinly. Then grease a tin plate, or dish that will stand the heat of the oven, cut the pastry in two pieces, and line the dish with half of it. Trim round the edges and spread the jam mixture over the centre. Wet the rim of pastry with cold water and cover with the other piece of pastry. Press the edges well together and their trim again. Make one or two small holes on the top, mark round the rim with the back of a knife, and ornament the top with a few leaves made out of the scraps. Brush the pudding over with a little water or white of egg, dredge it with sugar, and bake in a good oven until brown and crisp. Serve hot or cold. Time to bake, l hour. Sufficient for 4 or 5 persons. Probable cost, 9 d. 1823. Bread and 3 gills of milk. 2 oz. bread-crumbs. 2 oz. sugar. 1 oz. butter. 2 eggs. 1 lb. cherries. Cherry Pudding A little grated lemon rind. 3 oz. sugar. 1 cupful of water. Juice of \ lemon. Wash and pick the cherries. Put them into a saucepan with the water, sugar, and lemon juice, and stew them until quite tender. In another saucepan put the milk, the butter, and the breadcrumbs, and stir over the fire until boiling. Cook gently for a few minutes until the bread-crumbs swell, and then remove the pan from the fire, add the sugar, yolks of eggs, and a little grated lemon rind, mix well, and lastly add the whites of eggs beaten to a stifl froth. Mix these in very lightly, breaking them down as little as possible. Put the stewed cherries into a greased pie dish, and pour the bread-crumb mixture over them. Bake in a moderate oven until the pudding is set and nicely browned. Sprinkle with sugar before serving. Time to bake, about J hour. Sufficient for 4 or 5 persons. Probable cost, 10 d. 1824. Bread-crumb and Marmalade Pudding 1 tea -cupful breadcrumbs. 2 tea-cupfuls hot milk. 1 oz. butter. 2 eggs. 2 table-sps. sugar. 2 or 3 table-sps. mar< malade.