Cassell's dictionary of cookery

Paupers in workhouses, not being exposed to much laoour, requu-e less flesh-formers in food than active soldiers and sailors. Taking the a\crage of all the workhouses in the kingdom, it is found that paupers have daily three ounces and a quarter of flesh-formers and eight ounces and a quarter of carbon. PUC ( 662 ) PUD Boys ten years old at school receive about one-half the flesh-formers of active men, and about three-fourths the quantity of carbon. The boys of the Royal Naval School at Green- wich have two ounces and a half of flesh- formers and seven ounces and a half of carbon in thoir food daily. The boys of Christ's Hospital, London, have daily two ounces and a half of flesh-formers and seven ounces of carbon. Puchero, Spanish.. — This is a Spanish soup. Like the "pot-au-feu" in France, it ap- pears daily at the tables of families in Spain. Take two pounds of brisket of beef, place them in an earthen stock-pot with a pig's ear, the gib- lets of a chicken, half a pound of blanched ham or salted pork, and three handfuls of softened " garban(,'os.' ' Moisten the meats with five or six quarts of water, put the stock-pot on the fire, skim, and when the liquid begins to boil, set it on one side. After two hours, add to the soup two leeks tied together, a bunch of chervil, a pinch of wild mint, a slice of good pimipkin from Avhich the peel and seed have been re- moved, a large carrot, a head of cabbage-lettuce, and half a lilanched savoy cabbage. After another hour add a *' choriso," and continue to boil moderately. Before serving, remove the stock-pot from the fire, pass the soup gently thi'ough a sieve into a stewpan, and from that pour it into a tureen. Add the leeks and let- tuces cut lip, and some slices of fried toast. Place the beef on a dish, surrounded with the " choriso," the vegetables, and the ham. The meats appear at table with the soup. To be thoroughly appreciated, puchero must be eaten in Spain. Pudding-Moulds (•?<"« Illustration ac- companving the article on Aunt Elizabeth's Pudding). Pudding-Pies. — Put a pint of milk into a saucepan with a little thin lemon-rind, mix with it two ounces of ground rice, and keep it stirred over the fire until it is thick and free from lumps. Pour it into a bowl, stir into it a piece of butter the size of a walnut, and add a pinch of salt, two table- spoonfuls of white sugar, a little grated nutmeg, two eggs, and a heaped table-spoonful of currants. Stir the rice occasionally until it is cool. Lino some large patty-pans with good pastry rolled very thin, three-parts fill them with the mix- tm-e, and bake in a gentle oven. These pud- dings may be made larger by increasing the quantities in the proper proportion, and richer by putting in a little more butter and an additional egg or two. If liked, the currants can be strewed over the pudding-pies just before they are put into the oven instead of being stirred into it. Time to bake, a quarter of an hour. Probable cost, 9d. Sufficient for five or six persons. Pudding Sauce, Caremes (the Chandot).— Beat the yolks of two eggs, to which add half a pint of madeira and four ounces of pounded sugar. Set this upon embers or a slow fire, and mill it with a chocolate mill. It will thicken and become smooth, and is a superior pudding sauce. Serve in a sauce-