Cassell's dictionary of cookery

Ginger and Bread Gingerbread Ginger Souffle Gloucester Golden Gooseberry, Baked Gooseberry and Rice Gotham Green Bean Greengage Ground Rice Ground Rice, Rich Guernsey- Half-pound Hampshire Hannah More's Harrogate Hasty - Hasty, Baked Hasty, Oatmeal Hasty, or Farmer's Rice Hedgehog Henriette Herb Her Majesty's Herodotus Hide and Seek Hillsboro' Hilton Hog or Black Hunter's Hunter's Bread and Meat Iced Indian- Indian, Baked PUD ^^^ PUD Indian, Cheap Ingoldsby Christmas Irish, Black Italian Italian, Boiled Jam Koly-poly Jelly Jenny's Jersey- Jewish Almond Jubilee Judy's Kentish Suet Kidney Kidney and Liver Lady Abbess's Lamartine's Lamb Larks in Batter Leamington Leicester Lemon, Baked Lemon, Baked, Plain Lemon, Boiled Lemon Bread, Baked Lemon Bread, Boiled Lemon Roly-poly Little Mary's Cup Liver Macaroni Macaroni, Parisian Macaroni, Plain Macaroon Madeira Madonna Malvern Manchester Mandarin Manna Croup Mansfield Marchioness Marlborough Marmalade, Orange Marrow Marrow, Baked or Boiled Mary's Meal Meal in Skins Merton Almond Middleton Miles Standish Military Millet Milton Mixed Fruit Molly Clark's Monmouth Montagne Montreal Mother Eve's Muffins Neapolitan Custard Nectarine Nesselrode Neuechatel New College Newmarket Nonesuch Norwegian Nottingham Nouilles Oatmeal, Hasty Orange Orange, Boiled Orange Marmalade Orange Marmalade, Baked Orange Marmalade AND Bread Orleans Oxford Paradise Paris Parliament Partridge Paste, Suet, for Boiled Peas Peas, Superlative Peasant's Peninsula Pigeon Pine Apple Plum Plum, Shelford Polenta Pork Pork, Black Potato Prince Consort Prunes Pumpkin Quaking Queen Mab's Rabbit Raisin Raspberry Roll Ratafia Rector's Reform Rhubarb Rice and Gooseberry Rice, Baked Rice, Boiled Rice, Common Rice, French Rice, Rich Rice, with Fruit Roly-poly Rusk Saffron Sago Sauce for Saucer Sausage Savoury Scotch Semolina Shropshire Snipe Snowdon Somersetshire Souffle Soujee and Semola Spongecake Suet Sweet Sweetmeat Swiss Tansy Tapioca Toad-in-a-Hole Transparent Treacle,, Rolled Trinity College Vermicelli Vermicelli, Baked Vermicelli, Boiled Vice- Chancellor' s Victoria Wafer Welsh White Wiltshire Windsor Beans Yorkshire. Puddings, Butter Crust for Boiled {see Crust, Buttered, &c.). Puddings for Invalids. — In making puddings for invalids it should be remembered that the simpler and lighter they are the more easily they will be digested. Wine or brandy should only be put into them when specially ordered, and as to sugar, cream, and flavouring, the taste of the patient should be ascertained before they are added. Sick people have generally a great objection to highlyflavoured dishes. The following is a light little pudding, and can be quickly prepared : — Beat a tea-spoonful of flour to a smooth paste, and pour over it a tea-cupful of boiling milk, which has been lightly flavoured with lemon or cinnamon. Add a pinch of salt and a teaspoonful of sugar, and stir until the latter is dissolved. When the milk is cold, strain it, and stir into it a well-beaten egg. Pour the custard into a buttered basin, and bake in a moderate oven. Turn it out upon a hot plate, and, if approved, serve with a glassful of sherry or a little jam. Time to bake, twenty minutes. Probable cost, 3d. Sufiicient for one person.