A guide to modern cookery

Put into a basin one lb. of chopped suet; one lb. of breadcrumb; half lb. of flour; half lb. of peeled and chopped apples ; half lb. each of Malaga raisins, currants and sultanas ; two oz. each of candied orange, lemon and cedrat rinds, cut into small dice ; two oz. of ginger ; four oz. of chopped almonds; eight oz. of powdered sugar ; the juice and the chopped rind of half an orange and half a lemon ; one-third oz. of mixed spices, containing a large quantity of cinnamon; three eggs ; quarter of a pint of rum or brandy, and one-third of a pint of stout. The fruit should, if possible, have previously macerated in liqueur for a long time. Thoroughly mix the whole. Pour the preparation into white earthenware pudding-basins, with projecting rims; press it into them, and then wrap them in a buttered and flour-dusted cloth which tie into a knot on top. Cook in boiling water or in steam for four hours. When about to serve, sprinkle the puddings with heated brandy or rum, and set them alight, or accompany them, either with a sabayon with rum, with Brandy Butter (as directed under “ Gil-Blas pancakes” but without sugar), or with an English custard thickened with arrowroot. 2487—AMERICAN PUDDING Put into a basin two and a half oz. of bread-crumb ; three oz, of powdered sugar ; three oz. of flour ; two and a half oz. of marrow and an equal quantity of suet (both chopped) ; three oz. of candied fruit cut into dice ; one egg and three egg-yolks, a pinch of chopped orange or lemon zest; a little nutmeg and cinnamon, and a liqueur-glassful of brandy or rum. Mix up the whole; pour the preparation into a buttered and dredged mould or basin, and cook in the bain-marie. Serve a sabayon with rum at the same time. 2488—_MARROW PUDDING Melt half a lb. of beef-marrow and two oz. of suet, in a bain- marie, and let it get tepid. Then work this grease in a basin with — half a lb. of powdered sugar; three oz. of bread-crumbs, dipped in milk and pressed ; three whole eggs and eight egg-yolks ; half a Ib. of candied fruit, cut into dice ; three oz. of sultanas and two oz. of | pipped, Malaga raisins. Pour this preparation into an even, deep, buttered and dredged border-mould ; and poach in the bain-marie. Serve a sabayon with rum at the same time. BREAD PUDDINGS. 2489—ENGLISH BREAD PUDDING Butter some thin slices of crumb of bread and distribute over them some currants and sultanas, swelled in tepid water and well drained. Set these slices in a pie-dish; cover with preparation No. 2638, and poach in front of the oven. 2490—FRENCH BREAD PUDDING Soak two-thirds of a lb. of white bread-crumb in one and threequarter pints of boiled milk, flavoured with vanilla and containing eight oz. of sugar. Rub through a sieve and add: four whole eggs, _ six egg-yolks, and four egg-whites, beaten to a stiff froth. Pour this preparation into a deep, buttered border-mould, dusted with bread-crumbs ; and poach in bain-marie. As an accompaniment, serve either an English custard, a vanillaflavoured sabayon, or a fruit sauce. 2491I—GERMAN BREAD PUDDING Soak two-thirds of a lb. of brown bread-crumb in one and three quarter pints of Rhine wine, Moselle or beer, containing half a lb. of moist sugar and a little cinnamon. Rub through a sieve and add four eggs, six egg-yolks, five oz. of melted butter, and the whites of four eggs beaten to a froth. Poach in a bain-marie as in the preceding case. The adjunct to this pudding is invariably a fruit syrup. 2492—SCOTCH BREAD PUDDING Proceed exactly as for No. 2490, but add five oz. of sliced seasonable fruit. Mould and poach in the same way, and serve a red-currant sauce flavoured with raspberries, as an accompaniment. PASTE PUDDINGS. 2493—TAPIOCA Sprinkle eight oz. of tapioca into one and three-quarter pints ot boiling milk, containing four oz. of sugar, a pinch of salt and three oz. of butter.