Cookery for every household

Time to bake, about 1 hour. Sufficient for 4 or 5 persons. Probable cost, 6d. 1847. Potato Pudding J lb. sieved potatoes. 1 gill milk. 3 oz. butter. 3 oz. castor sugar. 2 or 3 eggs. 1 lemon. 1 tea-sp. baking powder. A pinch of salt. 2 table-sps. black currant or raspberry jam. Put the sieved potato, sugar, salt, and grated lemon rind into a basin, boil the milk and butter, pour it over them and mix well together. Then stir in the yolks of the eggs and the strained juice of half the lemon. Beat up the whites of the eggs to a stiff froth and mix them in very lightly at the last along with the baking powder. Put the jam into a greased pie dish, pour the mixture on the top of it, and bake in a moderate oven until well risen and firm to the touch. Note. — The pie dish may be lined with pastry (see p. 409) before pouring in the mixture, if a more decorative-looking pudding is wanted. Time to bake, 30 to 40 minutes. Sufficient for 5 or 6 persons. Probable cost, lOd. 1848. Queen of Puddings 1 pt. milk. 2 eggs. 1 breakfast-cupful bread-crumbs. 2 table-sps. sugar. 1 oz. butter. A little flavouring. 2 table-sps. jam. 2 or 3 glace cherries. Put the bread-crumbs, butter, and half the sugar into a basin, and add a little grated lemon rind or other flavouring. Bring the milk nearly to the boil in a small saucepan, pour it over the ingredients in the basin and let all soak for a few minutes. Then add the yolks of eggs, put the mixture into a greased pie dish and bake in a moderate oven until set. Remove the pudding from the oven and spread the top with jam. Beat the whites of the eggs to a stiff froth, fold in the remainder of the sugar, and pile on the top of the jam. Decorate with the cherries cut in small pieces, dredge with sugar, and return to the oven until crisp and lightly browned. Note. — If liked, the pie dish may be lined with pastry before putting in the pudding mixture (see p. 409). Time to bake, about 30 minutes. Sufficient for 3 or 4 persons. Probable cost, 8 d. 1849. Baked Rice and Apple Pudding 1 J pts. milk. 3 oz. whole rice. 2 table-sps. sugar Rind of 1 lemon. 1 lb. apples. 2 oz. butter. 2 table-sps. water. 2 table-sps. sugar. Wash the rice, put it into a saucepan with cold water to cover it, bring to the boil and pour off the water. Now add the milk and allow the rice to simmer slowly until quite soft and thick. Add the sugar and the grated rind of half a lemon, and then let the mixture cool. Peel and slice the apples, and stew them with the butter and the grated rind of half a lemon until they are soft and like a marmalade. Sweeten with two table-spoonfuls of sugar. Grease a plain pudding mould or basin, and coat it with brown sugar. Line it with the rice mixture, then fill it up with the apple marmalade and the remainder of the rice in alternate layers. Bake in a good oven until the sides are well browned, then turn out and serve with apricot, lemon, or any other suitable sauce. Sufficient for 5 or 6 persons. Probable cost, l.s. 1850. Rice and Orange-marmalade Pudding \ lb. rice. | pt. water. 1 quart milk. 4 oz. sugar. 1 oz. butter. 3 eggs. 2 table-sps. marmalade. A pinch of salt.