Corporation Cakes. — 3Iix two table-
spoonfuls of finely-sifted sugar, a quarter of a
nutmeg grated, and a pinch of salt, with half a
pound of flour. Add one ounce of candied
lemon cut- into thin sti-ips, and two ounces of
)OB,
( 155 )
cou
di-ied hen the ingredients are
well em into a stiff paste with
six ( led butter and a table-
spooi . Drop the mixture in
smul upon a well-buttered tin,
and rate oven. Time to bake,
half able cost, Id. each. Suffi-
cient lor uiie Kx^^^i^ jakes.
Corstorphine Cream.— This is an old-
fashioned cvjohny drink. It is made by mixing-
equal quantities of milk obtained on two suc-
ceetling days, letting it stand twelve hours,
then adding a little new milk, and beating all
well together with sugar.
Cottage Bread Pudding. —Take any
crusts of bread that may have been left, and be
sm-e that they are perfectly clean. Put them
into a saucepan with a pint and a half of milk
to one poimd of bread. Simm.er very gently,
and when the bread is quite soft, take it from
the fire and beat it well with a fork. Add two
table-spoonfuls of sugar, half a nutmeg grated,
a couple of ounces of finely-shred suet, or a
piece of sweet dripping the size of a large egg,
thi'ee eggs well beaten, and a handful of picked
currants✪ Cottage Bread Pudding. Put the mixture into a well-buttered
pie-dish, and bake three-quarters of an houi'.
Sufficient for six persons. Probable cost, 6d.
Cottage Plum Pudding.— Shied very
finel}' tlu'GC ounces of best beef suet ; add three
ounces of flour, one tea-spoonful of baking-
powder, three ounces of bread-crumbs, two
ounces of raisins, two ounces of currants, two
table-spoonfuls of sugar, half a nutmeg grated,
a tea-spoonful of chopped lemon-rind, and two
v>-ell-beaten eggs. Tie the mixture in a floured
cloth, and boil it for from two hours and a
half to three hours. Probable cost, 8d. Suffi-
cient for a small family.
Cottage Plum Pudding (another way).
— Mix thoroughly one pint of flour, half a pint
of sugar, a quarter of a pound of fresh butter,
two tea-spoonfuls of cream of tartar, one tea-
spoonful of soda, two ounces of currants, and
two ounces of stoned raisins. Work the ingre-
dients into a light paste with two well-beaten
eggs✪ Cottage Plum Pudding and half a pint of milk. Pour the pudding
into a well-buttered mould, and bake it in a
brisk oven. This pudding may be eaten cold
as plain cake. Time to bake, about three-
quarters of an hour. Probable cost, 9d. Suffi-
cient for four or five persons.
Cottage Potato Pudding.— Peel and
boil two pounds of potatoes. Mash them, and
beat them to a smooth paste, with a breakfast-
cupful of milk, two table- spoonfuls of sugar,
and two well-beaten eggs. Add a handful of
stoned and picked raisins, put the mixtm-e into
a well-grea*<ed pie-dish, and bake it for nearly an
hour. If the milk is left out, and a quarter of
a pound of butter substituted, it will make a
nice cake. Sufficient for six persons. Probable
cost : pudding, od. ; cake, 9d.
Cottage Pudding.— (To use up crusts
of bread). — Pour a kettleful of boiling water
upon some pieces of stale bread, let them
soak tiU quite soft, drain off the water.
Page 409 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Corporation Cakes. — 3Iix two tablespoonfuls of finely-sifted sugar, a quarter of a nutmeg grated, and a pinch of salt, with half a pound of flour. Add one ounce of candied lemon cut into thin strips, and two ounces of
( 155 )
cou
di-ied hen the ingredients are
well mix into a stiff paste with
six ( led butter and a tablespooi . Drop the mixture in
small upon a well-buttered tin,
and rate oven. Time to bake,
half able cost, Id. each. Sufficient lor uiie Kx^^^i^ jakes.
Corstorphine Cream.— This is an oldfashioned colony drink. It is made by mixingequal quantities of milk obtained on two succeetling days, letting it stand twelve hours, then adding a little new milk, and beating all well together with sugar.
Cottage Bread Pudding.—Take any
crusts of bread that may have been left, and be sm-e that they are perfectly clean. Put them into a saucepan with a pint and a half of milk to one pound of bread. Simmer very gently, and when the bread is quite soft, take it from the fire and beat it well with a fork. Add two table-spoonfuls of sugar, half a nutmeg grated, a couple of ounces of finely-shred suet, or a piece of sweet dripping the size of a large egg, thi'ee eggs well beaten, and a handful of picked currants. Put the mixture into a well-buttered pie-dish, and bake three-quarters of an houi'. Sufficient for six persons. Probable cost, 6d.
Cottage Plum Pudding.—Shredvery finel}' three ounces of best beef suet ; add three ounces of flour, one tea-spoonful of bakingpowder, three ounces of bread-crumbs, two ounces of raisins, two ounces of currants, two table-spoonfuls of sugar, half a nutmeg grated, a tea-spoonful of chopped lemon-rind, and two well-beaten eggs. Tie the mixture in a floured cloth, and boil it for from two hours and a half to three hours. Probable cost, 8d. Sufficient for a small family.
Cottage Plum Pudding (another way). — Mix thoroughly one pint of flour, half a pint of sugar, a quarter of a pound of fresh butter, two tea-spoonfuls of cream of tartar, one teaspoonful of soda, two ounces of currants, and two ounces of stoned raisins. Work the ingredients into a light paste with two well-beaten eggs and half a pint of milk. Pour the pudding into a well-buttered mould, and bake it in a brisk oven. This pudding may be eaten cold as plain cake. Time to bake, about threequarters of an hour. Probable cost, 9d. Sufficient for four or five persons.
Cottage Potato Pudding.— Peel and
boil two pounds of potatoes. Mash them, and beat them to a smooth paste, with a breakfastcupful of milk, two table- spoonfuls of sugar, and two well-beaten eggs. Add a handful of stoned and picked raisins, put the mixture into a well-greased pie-dish, and bake it for nearly an hour. If the milk is left out, and a quarter of a pound of butter substituted, it will make a nice cake. Sufficient for six persons. Probable cost : pudding, od. ; cake, 9d.
Cottage Pudding.—(To use up crusts of bread).—Pour a kettleful of boiling water upon some pieces of stale bread, let them soak tiU quite soft, drain off the water.
Records on this page
Cottage Bread PuddingCottage Potato PuddingCottage Plum Pudding