Cassell's dictionary of cookery

Devonian Pudding. — Put_ a pint of milk into a saucepan, and stir into it gradually two tablespoonfuls of fine floiu- until it boils. When it thickens slightly, pour it into a basin to cool. Mix in a separate dish the whites of two eggs and the yolks of four well beaten, the rind of a small lemon grated, eight ounces of sugar, and three ounces of butter previously beaten to a cream. Blend this thoroughly with the mixture of milk and flour. Pour into a well-buttered pie-dish, round which has been placed an edging of puff paste, and bake in a quick oven for twenty-five minutes. "VVTien ready, dust pounded sugar over it, and serve hot. It may also be used cold. Probable cost. Is. Devonshire Brandy Pudding.— Take the remains of a cold plum pudding, cut it into long strips half an inch thick, and steep them in brandy or rum for a few minutes. Fill a buttered mould, crossing them neatly and uniformly one over the other. Prepare a custard of five eggs, a pint of milk, and a flavouring of lemon and nutmeg; pour as much of this into the mould as will quite fill it, and send the remainder to table poured over the pudding. A floured cloth must be tied over the mould, and it should be kept boiling for one hour. Sufficient for four or five persons. DEV ( 185 ) DOR Devonshire Buns. — Prepare two pounds of flour as directed in the recipe for buns, but instead of milk use Devonshire cream, which, if too thick, should be diluted with warm water or milk, care being taken that the dough ferments in the usual way. If in doubt, prepare the dough first, and add cream as you would butter, and bake as before directed. Time, fifteen to twenty minutes to bake. Probable cost, Id. each. Sufficient for eighteen buns. Devonshire Cake. — Put four pounds of flour into an earthenware pan, and rub well into it one pound of clotted cream or butter beaten to a cream. Add three-quarters of a pound of moist sugar, one pound of currants, a quarter of a pound of lemon-peel cut small, and a little nutmeg. Beat up two eggs, and add them to the mixture, with a pint of milk, half a drachm of saffron steeped in boiling water, and a quarter of a pint of fresh yeast. The milk should be only moderately warm ; if too hot the cake will be heavy. Mix all together, and cover till next morning, when it wiU be ready to put into tins containing about a pound and a half. Bake in a quick oven for an hour and a half. Probable cost, 3s. 6d. Sufficient to make six cakes. Devonshire Clotted Cream. — The highly esteemed clotted cream of Devonshire is procured by straining the milk, as it comes fresh from the cow, into large metal pans, which are placed in a cool dairy, and kept immersed for twenty-four hours in winter and half that time in summer. It is then scalded over a charcoal fire, the time for scalding depending on the heat of the fire and the quantity of milk to be scalded ; the slower it is done, the better and the thicker will be the cream. It is skimmed the following day. A great quantity of this cream is sent to the London market, where it fetches a high price.