Cassell's dictionary of cookery

pint of milk into a saucepan with two square inches of thin lemon-rind, half an inch of stick cinnamon, three or four almonds blanched and bruised, or any other flavouring that may be preferred. Bring it slowly to a boU, then sprinkle in very gradually three table-spoonfuls of Brown and Poison's pearlina, and stir the mixture briskly over the fire for a quarter of an hour. Turn it into a bowl, and mix with it half an ounce of fresh butter, a small pinch of salt, three dessert-spoonfuls of moist sugar, and haH an ounce of candied peel sliced very finely, and a weU-beaten egg. Pour the pudding into a well-buttered mould which it will quite fill, tie a floured cloth securely over it, plunge the mould into a saucepan three-parts filled with boiling water, and keep the pudding boiling until it is done enough. Move it about during the first quarter of an hour to prevent the ingredients settling to the bottom. When the pudding is done enough, turn it on a hot dish, and send melted butter or sweet sauce to table in a tureen. Time, one hour to boil the pudding. Probable cost, 6d. Sufficient for three or four persons. Pearlina Pudding, Cold, To Make Use of the Remains of a.— Carefully remove the skin and brown parts from the pudding, and press the remainder into a plain basin. Place a weight upon it so that it may take the form of the mould, and when wanted turn it out on a glass dish, and put stewed fruit or jam round it. Time, a few minutes to prepare the pudding. Pears, Baked. — Rub half a dozen large hard pears with a soft cloth. Put them on a buttered baking-tin into a slow oven, and let them bake gently for five or six hours. When tender they are done enough, and will be found excellent if eaten with sugar. Probable cost, 4d. Sufficient for three or four persons. Pears, Baked (another way). — Pare very smoothly a dozen large baking pears. Cut them into halves, take out the cores, and put them side by side into a well-brightened blocktin sajicepan with a closely-fitting cover. Pour over them as much cold water as will cover them, add the thin rind of a small lemon, a table-spoonful of strained lemon-juice, an inch of stick cinnamon, and fifteen grains of allspice. Put on the cover, place the dish in a gentle oven, and let it remain there until the pears are tender. A little white wine may be added, if liked. If a saucepan such as is described is used, no cochineal wiU be required for the syrup. Time to bake, six hours. Probable cost. Is. 8d. Sufficient for eight or ten per- Pears, Compote of.— When ripe juicy pears are used for making compotes they should be stewed whole, but when hard baking pears only are to be had it is best to cut them into halves or quarters, reserving only one large piece to put in the centre. Peel the pears, and put them into the syrup. The proportion of sugar used will depend upon the quality of the pears. Put with them a few drops of prepared cochineal, and either a strip of lemon-rind, a quarter of a stick of vanilla, or a few cloves. Simmer very gently until they are quite tender without being broken, then drain them well, put them on a dish, boil the syrup quickly until it is thick : when it ia cold, and just before the compote is to be served, strain, and pour the sjTup over the fruit. The pears are to be boiled until tender. Probable cost, Is. 4d. for a dish.