Mrs. Roundell's Practical cookery book

MoUSSeline Pudding*. — Grate the rind of two lemons and squeeze their juice into a stewpan, add two ounces of sifted sugar, two ounces of butter, a pinch of salt, and the yolks of four eggs. Stir all well together, and gradually heat the mixture nearly, but not quite, to boiling point. Set it to cool in a basin. When quite cold stir in the yolk of one more egg. Whip four of the whites to a firm froth, and mix them in carefully, so that the whole is perfectly smooth. Fill a buttered mould with the mixture, and steam for three-quarters of an hour. Mousseline Sauce (page 139) or the sauce given in last recipe. Favourite Pudding*.— Line a buttered mould with raisins which have been stoned and slit nearly, but not quite, in half. Fill three parts of the mould with small pieces of stale bread, crust, or sponge cake. Make a custard with one egg well beaten and half a pint of warm (not boiling) milk, flavoured with a gill of marsala. Pour the custard slowly into the mould, let it stand a short time to soak, and then steam the pudding for half an hour. Hasty Pudding*. — Boil a pint of milk with a pinch of salt. Whilst boiling stir into it by degrees as much flour as will thicken it. Pour it out, and eat it with cold butter and brown sugar. Marmalade Pudding*.— A teacupful of milk, a tablespoonful of flour, and an ounce and a half of sugar, all stirred over MARMALADE PUDDING the fire till boiling. Then add, off the fire, the yolks of four eggs. Strain a small pot of marmalade so as to reserve the chips. Add the rest of the marmalade to the eggs, beat up the whites, and stir them lightly in. Butter a mould, and line it entirely with the orange chips, put in the pudding protected by a buttered paper, and steam it for half an hour. N.B. — The best way of buttering a mould is to melt the butter in a soup-plate over hot water, and to put it on with a brush. Ginger Pudding. — For a pint and a half mould take two and a half gills of milk, three whole eggs and two yolks, two tablespoonfuls of ginger syrup made by simmering preserved ginger in a little water, and the “zest” of a lemon. Boil the milk, and as it cools beat the syrup and eggs together in a bowl, then add the milk and “zest” and turn the mixture to a custard over another pan filled with boiling water. Butter a plain charlotte mould, line it with buttered paper, ornament the top with pieces of preserved ginger, and make a fine mince of all the trimmings of the ginger, and as much more as will be required to yield four tablespoonfuls. Stir this into the custard. Fill the mould, and steam it gently till firm ; probably for fifty minutes. Turn it out, and serve with a syrup, either hot or cold, flavoured with ginger and lemon-juice. \_Wyvern. ] To paper a mould, crease the paper to fit the bottom, and nick it in several places from the top to the bottom, so as to fit it into the mould quite evenly. Cut away any parts of the paper that are double. The mould must have been previously well buttered, and it is often advisable to let the paper be an inch above the top of the mould.