Cassell's dictionary of cookery

one dozen golden pippins, pare them, and scoop out the core, without breaking the apples. Put two pounds of sugar into a preserving-pan, with one pint of water, and — for a few minutes — the rind of a Seville orange cut into strips ; then put in the pippins, and, when the syrup seems thick, add a pint of apple jelly, nicely flavoured with lemon. Boil quickly until the jelly is clear, then lift the pippins into jars, pour the syrup, &c., over them, and, when cold, cover securely. Time, about three-quarters of an hour. Probable cost, 2s. 6d. for this quantity. Golden Pudding. — Shred very finely six ounces of beef-suet ; mix with it half a pound of bread-crumbs, four table-spoonfuls of sugar, half a pound of orange marmalade, three eggs, and a pinch of salt. A little bakingpowder ^\^ll make the pudding lighter. Beat all the ingredients well together, and, if the pudding is not sufficiently moistened, add a little milk. Tie down in a well-floured cloth, and boil for three hours. Serve with wine sauce. Probable cost. Is. 3d. Sufficient for six or eight persons. Golden Pudding (another way).— Dissolve a quarter of a pound of butter, mix with it a quarter of a pound of moist sugar, two ounces of orange marmalade, two ounces of finely-grated bread-crumbs, and the yolks of four eggs, well beaten. Beat all thoroughly together ; pour the mixture into a buttered pie-dish, and bake in a good oven. Serve with a little sheiTy. This pudding may be eaten either hot or cold. Time to bake, half an hour. Probable cost, Is. Sufficient for three persons. Good Friday Buns (commonly called Hot Cross Buns). — Kub a quarter of a pound of butter into two pounds of flour. Add a pinch of salt ; then mix a wine-glassful of fresh, thick yeast with a pint and a half of warmed milk, and stir these into the flour till it forms a light batter. Put the batter in a warm place to rise. When sufficiently risen, work into it half a pound of sugar, half a pound of currants, half a nutmeg, grated, and a quarter of an ounce of powdered mace. Knead these well into the dough, make it up into buns, and place them on buttered baking-tins. Make a cross on them with the back of a knife, brush a little clarified butter over the top, and let them stand a quarter of an hour before the fire. Bake in a good oven. When bread is made at home, hot cross buns may be made bv mixing the currants, &c., with the bread dough after it has risen. Time, one hour to let the dough rise ; twenty minutes to bake. Sufficient for two dozen buns. Probable cost, Is. 6d. for this quantity.