Cassell's dictionary of cookery

Semolina Cup-Puddings.— Put three ounces of semolina into a bowl, and pour over it as much milk as will cover it. Let it soak for half an hour, drain it, and jiut it into a saucepan with a pint and a half of boiling milk, three table-spoonfuls of powdered sugar, a slice of fresh butter, and a salt-spoonful of grated lemon-rind. Stir it over the fire without ceasing for about a quarter of an hour. Pour it out, let it cool a little, and beat briskly into it four well- whisked eggs. Pour the mixture into buttered cups, and bake in a moderate oven. Turn the puddings upon a dish, and pour mustard sauce round them before serving. Time to bake, half an hour. Probable cost, Is. 3d. Suflicient for five or six persons. Semolina Pudding.— Take a pint and a half of milk, drop lightly into it two tablespoonfuls of semolina, and stir all together for seven or eight minutes; throw in two ounces of butter, and three ounces and a half of sifted sugar, with the grated rind of a lemon. Whilst the semolina still remains hot, beat gradually and briskly into it four eggs. Bake in a moderate oven. Time to bake, half an hour. Semolina Pudding, Baked.— Flavour a pint and a half of milk with almonds or lemon-rind. Put it into a saucepan, and stir into it three ounces, or a little more than four table-spoonfuls, of semolina, two table-spoonfuls of sugar, and a slice of fresh butter. Stir the mixture over the fire till it thickens a little. Pour it out, let it cool, and add gradually four well-beaten eggs. Line the edge of a well-buttered pie-dish with good pastry, pour in the mixture, and bake the pudding in a moderate oven. If a plain pudding is required, two eggs only need be used. Serve stowed fruit or wine sauce with the pudding. Time to bake, about three-quarters of an hour. Probable cost, Is. 3d. Suflicient for four or five persons. Semolina Pudding, French ( de Semoule). } Gateau (851 ) SHA Semolina Pudding, Steamed.— Take a pint of milk, and flavour it -with pounded bitter almonds. Strain, and put it into a saucepan, and mix with it half a pound of semolina, six or eight ratafias, a pinch of salt, three tablespoonfuls of sugar, and a good slice of butter. Stir the mixture over the fire till it thickens and leaves the sides of the saucepan. Pour it out, let it cool, and stir briskly into it six well-whisked eggs. Butter a plain mould rather thickly, fill it with the preparation, cover it closely, and steam until done enough. Let it stand two or three minutes. Turn the pudding out carefully, pour stewed fruit or sweet sauce round it, and send a little more to table on a separate dish. The saucepan must be closely covered, and a continuous supply of steam kept round the pudding, that it may be thoroughly cooked. Time to steam, one hour. Probable cost. Is. 8d. Sufficient for four or five persons. Semolina Soup. — Take any kind of nicely-flavoured stock, and let it boil. Drop into it as much semolina as will thicken it, and keep stirring for fear it should burn. Let it simmer gently until done enough, and serve very hot. Time to simmer, half an hour. From two to three ounces of semolina will thicken a quart of stock.