Handbook of practical cookery

Beat well together the yolks of egg and corn-flour, and the instant the milk boils pour it over, stirring well all the time ; when well mixed add half of the sugar and salt, and return all to the pan in which the milk has been boiled. Place the pan again on the fire, and stir the contents until the eggs and corn-flour begin to thicken, but do not let the mixture boil. Pour now the mixture into a pie-dish and put it on one side. Place on a dry plate the whites of egg, add a very little salt, and with a dry knife whip the whites to a very stiff froth, then add by degrees the remainder of the sugar. Spread the whites of egg and sugar over the mixture in the pie-dish, and place the dish in a moderate oven from seven to ten minutes. This pudding may be eaten either hot or cold. NOTE. — This pudding may be flavoured with fresh lemon-juice. Marmalade Pudding. — One quarter pound suet, one quarter' pound bread crumbs, one quarter pound sugar, two ounces ground rice, two ounces orange marmalade, two eggs. Place on a board the suet, remove all skin and discoloured parts ; chop very finely and place it in a bowl with the ground rice and sugar. Over a sheet of paper put a wire-sieve, and rub through with the hands the necessary quantity of bread crumb ; add this crumb to ingredients in the bowl. Whip now with a fork in a separate bowl the eggs, and then with them the marmalade, pour all the ingredients together, and when thoroughly blended, pour into a greased mould, and steam for four hours. Follow the directions for greasing the mould and also for cooking given for Plain Suet Pudding, page 165. Ginger Pudding.— Six ounces flour, one quarter pound SEVEN-CUP PUDDING — FAMILY DUMPLING. 161 moist sugar, one quarter pound suet, one tea-spoonful ground ginger. Mix well in a bowl the sugar and flour, and add to them the suet previously very finely chopped, add the ginger, and mix all thoroughly together. Grease well a mould, and press firmly this mixture into it ; put on the cover of the mould, or double a pudding-cloth, dip it in boiling water, and tie it firmly over. Put the mould into a large pan of boiling water, and boil for three hours. Seven-Cup Pudding.— One cupful of suet, one cupful of flour, one cupful of bread crumbs, one cupful of currants, one cupful chopped apples, one cupful milk, one cupful sugar, two ounces chopped almonds, one tea-spoonful carbonate of soda, one half tea-spoonful of ground ginger, one half tea-spoonful ground cinnamon, one half tea-spoonful mixed spice. Chop very finely the suet, and place it in a bowl with the flour, bread crumbs, chopped apples, and sugar. "Wash well and dry well in a towel the currants, and add them to the other ingredients, also the ginger, cinnamon, mixed spice, and chopped almonds. Place the soda on a plate and smooth out the lumps with the point of a knife, add it then to the other ingredients, and moisten all well with the milk. When all these quantities are well mixed, put the mixture in a well-greased mould, and boil for three hours. Family Dumpling.— One pound flour, one half pound suet, one breakfast-cupful jam, one breakfast-cupful milk, one half tea-spoonful soda, one pinch salt.