Cassell's dictionary of cookery

Colcannon.— Boil separately equal weights of young cabbage, savoy, or spinach, and potatoes. Chop the greens and mash the potatoes, and mix them well together with a little pepper and salt, and one ounce of butter to one pound of the mixed vegetables. Heat the mixture over the fire for a few minutes, stirring it all the time ; then press it into a hot, well-buttered mould. Turn out and serve. Or, press it after mixing into a well-buttered mould, and put it into the oven for half an hour. Turn out and serve. Cold vegetables may be warmed up in this way. Probable cost, 6d. for a pint mould. Sufficient for three or four persons. Cold Pudding. — Butter a plain round mould, and ornament it with raisins and sliced candied citron. Put a little orange or apricot marmalade on some ladies' fingers, place them in the mould, and pour over them some nicely flavoured custard. Let them soak for half an hour, then cover the basin, tie them in a cloth, and steam gently for one hour and a half. Turn the pudding out when it is cold, and serve it with a little sherry. Probable cost. Is. 4d. for a medium-sized pudding. Sufficient for four persons. Collared Meat. — To collar meat is to preserve it so that it -ftill keep much longer than when fresh, when well seasoned, sliced, pickled, and rolled. Meat thus prepared makes a nice breakfast or luncheon dish. It should COL ( 151 ) COL be kept in a cool place in a mould with a weight ujion it. Calf's head, pig's head, veal, beef, tongues, and fish can all be prepared in this way, and are generally highly approved. College Puddings. — Shred six ounces of beef suet very finely, and mix -w-ith it six ounces of well- washed currants, six ounces of sifted sugar, half a pound of finely-grated breadcrumbs, three table-spoonfuls of sugar, a desertspoonful of chopped lemon-rind, a quarter of a nutmeg grated, three eggs well beaten, and two table-spoonfuls of brandy. Form the mixture into little puddings about the size and shape of a largo duck's egg. Roll them in a little flour, and fry them, till lightly browned, in plenty of lard or butter over a clear but not too strong a fire. Di-ain them from the fat, and serve them, piled high on a hot napkin, with wine sauce. Time to fry, from twenty to thirty minutes. Sufficient for eight puddings. Probable cost, l.^d. each. College Pudding, Baked.— Blanch and pound four ounces of sweet and half a dozen bitter almonds. Mix them with six table-spoonfuls of sifted sugar, and a quarter of a pound of sweet butter. Beat all well together, then add the yolks of six and the whites of three eggs, and a wine-glassful of brandy. When well beaten, pour the mixture into a pie-dish over a layer, about an inch thick, of apricot or any other jam. Bake in a good even. If preferred, the dish may be lined with a good puif paste before laying in the jam. Time to bake, one hour and a haK. Probable cost, 2s. Sufficient for four or five persons. College Puddings, Baked (another