Peninsula Pudding. — Take six ounces of picked and dried currants, and four ounces of raisins weighed after they have been stoned. Mi.x with these four ounces of sugar which has been rubbed upon the rind of a small lemon and powdered, and add six ounces of chopped apples, four ounces of finely-shred suet, three ounces of bread-crumbs, a pinch of salt, and the eighth of a nutmeg grated. Mix the dry in- gredients thoroughly, then stir into them three well-beaten eggs, the strained juice of the lemon, and a glassful of brandy. Pour the mixture into a buttered mould which it will fill to the brim, cover with oiled paper, and tie the mould in a floured cloth. Plunge it into boiling water, and keep the pudding boiling until it is done enough. Turn it out carefully, sift powdered sugar thickly over it, and send sweet sauce or wine sauce to table with it. Time to boil, two hours. Probable cost, Is. 3d., exclusive of the brandy. Sufficient for five or six persons. Pepper. — Pepper, as used for seasoning, is the produce of a plant which grows almost ex- clusively in tropical countries, and is remark- able for its aromatic, hot, pungent taste. There are several kinds to be met with, of which the most important are black pepper, white pepper, long pepper, cayenne pepper, and NeUgherry pepper {see under these different THE PEPPER PLANT. headings). In order to test the quality of the peppercorns rub them between the hands ; if they are easily crushed to powder they are bad. Pepper✪ Pectoral Broth was known to the ancient Greeks and Romans. We find two sorts described in the fourth century e.g. At one time it held a much more important place in the commerce of the world than now, having been, before the days of cotton, coffee, and sugar, a leading article in the traffic between Europe and India. Tribute PEP ( 533 ) PEP was levied in pepper, and it was often used as a medium of exchange. When Rome was besieged by Alaric, in the beginning of the fifth century, he demanded as a ransom, besides gold and silver, 3,000 pounds of popper. Dealers in spices were of old called pepperers, and in the twelfth century they formed a fraternity which afterwards merged into the Grocers' Company. ' ' Pepper is very generally employed as a condiment, and from its promoting the secre- tion of the gastric juice, it aids the digestive powers of the stomach, sometimes rendered necessary in our artificial mode of living ; but, even in small quantities, it is hurtful in inflammatory habits." Pepper, Black. — This is the most im- portant sort of pepper. It is the dried ripe berry of a climbing plant that has been culti- vated in India for ages. In the state in which we receive the berries they are black and wrinkled. They are then ground into the coarse grey powder known at table as black pepper. From Pereira we learn that there are three kinds of black pepper, distinguished by wholesale dealers. These are " Malabar Pepper — this is the most valuable ; it is brownish black, free from stalks, and nearly free from dust. Penang pepper — this is brownish black, larger, smoother, free from stalks, but very dusty. It is sometimes used in England to manufacture white pepper. Sumatra pepper — this is the cheapest sort. It is black mixed with stalks, and contains much dust. Under the name of Sumatra pepper, some dealers include the Penang or brownish black sort, and the black Sumatra sort."

AI-modernized reading of the original text

Peninsula Pudding. — Take six ounces of picked and dried currants, and four ounces of raisins weighed after they have been stoned. Mi.x with these four ounces of sugar which has been rubbed upon the rind of a small lemon and powdered, and add six ounces of chopped apples, four ounces of finely-shred suet, three ounces of bread-crumbs, a pinch of salt, and the eighth of a nutmeg grated. Mix the dry ingredients thoroughly, then stir into them three well-beaten eggs, the strained juice of the lemon, and a glassful of brandy. Pour the mixture into a buttered mould which it will fill to the brim, cover with oiled paper, and tie the mould in a floured cloth. Plunge it into boiling water, and keep the pudding boiling until it is done enough. Turn it out carefully, sift powdered sugar thickly over it, and send sweet sauce or wine sauce to table with it. Time to boil, two hours. Probable cost, Is. 3d., exclusive of the brandy. Sufficient for five or six persons. Pepper. — Pepper, as used for seasoning, is the produce of a plant which grows almost exclusively in tropical countries, and is remarkable for its aromatic, hot, pungent taste. There are several kinds to be met with, of which the most important are black pepper, white pepper, long pepper, cayenne pepper, and Neilgherry pepper {see under these different THE PEPPER PLANT. headings). In order to test the quality of the peppercorns rub them between the hands ; if they are easily crushed to powder they are bad. Pepper was known to the ancient Greeks and Romans. We find two sorts described in the fourth century e.g. At one time it held a much more important place in the commerce of the world than now, having been, before the days of cotton, coffee, and sugar, a leading article in the traffic between Europe and India. Tribute PEP ( 533 ) PEP was levied in pepper, and it was often used as a medium of exchange. When Rome was besieged by Alaric, in the beginning of the fifth century, he demanded as a ransom, besides gold and silver, 3,000 pounds of pepper. Dealers in spices were of old called pepperers, and in the twelfth century they formed a fraternity which afterwards merged into the Grocers' Company. ' ' Pepper is very generally employed as a condiment, and from its promoting the secretion of the gastric juice, it aids the digestive powers of the stomach, sometimes rendered necessary in our artificial mode of living ; but, even in small quantities, it is hurtful in inflammatory habits." Pepper, Black. — This is the most important sort of pepper. It is the dried ripe berry of a climbing plant that has been cultivated in India for ages. In the state in which we receive the berries they are black and wrinkled. They are then ground into the coarse grey powder known at table as black pepper. From Pereira we learn that there are three kinds of black pepper, distinguished by wholesale dealers. These are " Malabar Pepper — this is the most valuable ; it is brownish black, free from stalks, and nearly free from dust. Penang pepper — this is brownish black, larger, smoother, free from stalks, but very dusty. It is sometimes used in England to manufacture white pepper. Sumatra pepper — this is the cheapest sort. It is black mixed with stalks, and contains much dust. Under the name of Sumatra pepper, some dealers include the Penang or brownish black sort, and the black Sumatra sort."

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Pectoral BrothPeninsula Pudding

Cassell's dictionary of cookery