Handbook of practical cookery

When done, remove the mould from the sauce-pan, let it cool a moment, and then turning the pudding out upon a flat pudding-dish, serve it immediately with a lemon sauce poured around, the directions for making which will be found among the sweet sauces, page 179. Lemon Pudding. — Six ounces of flour, three ounces of butter, one half gill of cold water, one grain of salt, three lemons, three ounces of bread crumbs, five ounces of powdered sugar, one gill of cream, yolks of six eggs, whites of two eggs. Put the flour upon a mixing-board, and nib into it the butter with the hands. Add to this the grain of salt, and making a little well in the centre of the flour, pour into it the cold water, and knead all into a light dough. When kneaded, flour a rolling-pin and roll the dough out very thinly. Wet the edges of a vegetable dish with cold water, cut some strips from the paste three inches in width, and line with this the edge of the dish all around. Cut also from the dough some small lozenges about the size of a thimble top, and arrange these around the dish upon the lining of dough, letting them slightly overlap each other in describing the circle. Put the bread crumbs now into a bowl, and grate over them the rind of the lemons. Add to this the sugar, and then squeeze over all the juice of the lemons. Drop into the bowl one by one the yolks of the eggs, beating the mixture well while dropping them. Pour the cream over all, whip the whites of the eggs to a stiff froth, and stir this in also, very lightly, when the mixture should be poured into the vegetable dish, the dish be placed in a moderate oven, and the pudding baked for thirty minutes. Sir Watkin Wynne's Pudding.— Three ounces of beef suet, six ounces of bread crumbs, four ounces of sugar, two eggs, one and one-half table-spoonful of orange marmalade. Take the skin from the suet and chop it very finely. Put this when chopped into a bowl, and add to it the bread crumbs and marmalade. In a separate bowl place the sugar and eggs, beating them very lightly together, when this should be poured into the bowl with the suet, bread crumbs, and marmalade, and mixed thoroughly together. Grease the inside of a pudding-mould with butter, pour the preparation into it, put on the cover of the mould, and putting this into a sauce-pan containing enough boiling water to cover it, boil the pudding therein for one hour and a half. ^^ When done, remove the mould from the sauce-pan and the pudding from the mould, and placing the latter upon a hot flat pudding-dish, pour around it, just before serving, a lemon sauce, to make which see directions on page 179. Bread and Butter Pudding. — Four slices of bread, one half pint of milk, three eggs, one tea-spoonful of lemonjuice, two ounces of currants, two ounces of sugar, two ounces of butter. Remove the crust from the bread, and spread each slice with the butter. LLANBERRIES PUDDING. 147 Grease with butter the inside of a deep pudding-dish, and place a slice of bread in the bottom thereof. Sprinkle over this a layer of currants, when a slice of bread should be placed upon the top of these, another layer of currants sprinkled over this, and repeating this process arrange all of the bread and currants into the dish.