The
“Ideal”
Cookery
Book

THIRD EDITION.

A Reliable Guide to Home Cooking

Containing 246 Useful and Dainty Recipes

BY
Lilian Clarke

Brumby & Clarke, Limited, Hull
and 5, Farringdon Avenue, London, E.C.

PREFACE.

OF the making of Cookery Books, we are told, there is no end, but the comparative worthlessness of their contents for practical domestic purposes is no doubt the reason why there is still as great a demand as ever for a thoroughly reliable and up-to-date volume.

The little book I now offer to the public, claims to be the best, cheapest, and most useful Culinary Handbook yet produced, and I venture to think its contents will fully justify this assertion.

A large proportion of the recipes are my own compilation, and all alike have been carefully revised and repeatedly tested.

Every recipe has been arranged with a view to practical usefulness, and may be confidently recommended for ease of preparation, daintiness, and economy.

Those who once use the “Ideal Cookery Book,” will afterwards use no other, not because their years have been shortened by bad cooking and unwholesome food, but because they recognise in it all the qualities it claims to possess, and are able by its aid to realize in the home the true “Ideal” of the Culinary Art.

The Author.

CONTENTS.

I. SAVOURIES.

The general rule for roasting or boiling joints is to allow a quarter of an hour for each pound and half an hour over, unless the meat is preferred underdone.

1. Forcemeat.

2-oz. ham.
¼-lb. suet
6-oz. bread crumbs.
2 eggs.
Salt and pepper.

Make it into balls or use as stuffing. Bake ½ hour.

2. Mince Meat.

1¼-lb. raisins.
¾-lb. sultanas.
1-lb. currants.
½-lb. suet.
¼-lb. peel.
1-lb. sugar.
1-lb. apples.
1-gill of Rum.

Chop the suet very fine, stone the raisins and chop them, chop the sultanas, peel, and apples, and add the currants. Put in a bowl with the sugar and rum and mix very thoroughly. Put in jars and tie down.

3. Potato Balls.

Mash the potatoes—season with pepper and salt and little chopped parsley and bind with yolk of egg. Form into balls, dip in egg and bread crumbs and fry in boiling fat or in the oven—serve hot.

4. Tasty dish of Cold Cooked Beef.

Butter a pie dish and scatter with bread crumbs and chopped parsley. Arrange layer of slices of beef with pepper and salt. Next, layer of crumbs, then beef, placing sippets of bread on the top. Pour gravy over, and bake 2 hours.

5. Savoury Puffs.

½-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, and cold meat. Mash the potatoes, add yolk of egg and seasoning, blend well into dry dough, roll ¼ inch thick, cut in rounds and fill with rissole mixture, fold over and press together. Fry brown and serve.

6. Breakfast Dish.

Boil two eggs twelve minutes and put in cold water. When cool remove shells, dry with flour, cover each with sausage meat, egg and bread crumbs, and fry in boiling fat till brown. Cut in halves and serve.

7. Potato Cakes.

1-lb. mashed potatoes.
2 yolks of eggs.
½-lb. flour.
Little salt.

Mix flour and potato, bind with yolks, and season. Roll out half inch thick. Bake in quick oven. Split open and butter. Serve very hot.

8. Veal Mould.

1-lb. veal.
½-lb. fat bacon.
Little parsley.
Grated rind of 1 lemon.
4 eggs.
1-gill of stock.
Pepper and salt.

Boil the eggs hard and cut in slices. Chop the parsley and mix it with the rind and seasonings. Line a plain mould with pieces of egg at the bottom. Cut up the veal in neat, square pieces, and put in the mould in alternate layers with cut-up bacon and sliced eggs, sprinkling each layer with seasoning. When full, pour in the stock. Cover tightly with buttered paper, putting a plate and weight on the top. Bake in a slow oven for 4 hours. Turn out when cold.

9. Timbales of Mutton.

½-lb. cold minced mutton.
¼-lb. finely chopped mushrooms.
1 teaspoonful chopped parsley.
Salt and pepper.
2-oz. bread crumbs.
¼-pint gravy.
2 eggs.
1 teaspoonful anchovy essence.

Put the meat, crumbs, parsley and seasonings in a basin, mix well and add beaten eggs. Put into well buttered castle pudding tins, cover with buttered paper, and steam ½ hour. Turn out and serve with a brown or tomato sauce. Any cold meat may be used this way.

10. Rolled Steak with Potatoes.

About 2-lbs. (sufficient for five persons) of lean, thick beefsteak. Cut in thin slices and roll each piece up with the fat in the middle. Place in a large dish and add pepper and salt. Fill up with cold water and put in the oven for 2 hours. If the gravy boils away, fill up with boiling water. Place whole, pared potatoes on the top one hour before the dinner is wanted. Bake the potatoes brown. Serve in the dish.

11. Salad Dressing.

The yolk of 1 egg, a little mustard and salt, 1 teaspoonful sugar, 1 tablespoonful cream, and a little vinegar.

12. Cabbage Balls.

Mince some cold cabbage finely, mix with an equal part of bread crumbs, season with pepper and salt, and bind with the beaten egg. Form into large sized balls, roll in flour, and fry in boiling fat. Drain on paper, sprinkle with salt, pile in a pyramid, and serve hot, with gravy.

13. Cheese Croquettes.

2-oz. grated cheese, mixed with some cold mashed potatoes, season with pepper and salt, and add about 2-oz. bread crumbs. Mix with half of a beaten egg, and form into balls. Dip them in rest of egg, and fry in boiling fat or bake in a tin with dripping in the oven. Serve hot.

14. Potato Ribbons.

Peel the potatoes, then peel round and round very thinly. Let them lie in cold water for an hour, drain, place in frying basket, plunge into hot fat, drain on paper and serve hot.

15. Rissoles à Lilian.

Cold meat.
1 egg.
½-pint bread crumbs.
Seasoning and gravy.

Mince the meat finely, and put in a bowl with bread crumbs. Bind with the egg and a little gravy, but they must be stiff. Put a little of the mixture in the bottom of a floured teacup and press it down, then turn out into well-greased dripping tin and bake. Serve hot, with gravy.

16. Fish Cakes.

½-lb. cold fish.
½ teaspoonful salt.
Bread crumbs.
½-lb. mashed potatoes.
¼ teaspoonful pepper.
2-oz. butter.

Remove bones from fish, mix with the potato, and add the melted butter, salt, pepper and one and a half beaten eggs. Make into flat round cakes, brush over with rest of egg and cover with bread crumbs. Fry in hot fat 4 or 5 minutes. Drain and serve hot.

17. Savoury Omelette.

1-oz. butter.
2 eggs.
Chopped parsley.
Pepper and salt.

Beat eggs slightly, and add seasoning. When the butter is hot in the frying-pan, pour in the eggs, stir to prevent sticking, and as soon as it commences to set, draw towards the handle of the pan, turn over and cook for a minute. Serve hot.

18. Dough Nuts.

1-oz. castor sugar.
½-lb. flour.
2-oz. butter.
1 egg.
Spice or ginger.
1-gill milk.
Pinch of salt.

Rub butter into flour, mix dry ingredients, make into a paste with egg and milk, roll out, cut with a round cutter, then take the centre out with a smaller one, fry in hot fat and dredge freely with sugar.

19. Cheese Straws.

2-oz. butter.
3-oz. grated cheese.
1 tablespoonful water.
Salt.
2-oz. flour.
1 yolk of egg.
Pepper.
Cayenne.

Mix well, roll into fingers and rings. Bake 7 minutes. When cold put two or three straws through each ring.

20. Egg & Bacon Pie.

Put a layer of pastry in a soup plate, put small pieces of cooked ham or bacon in, beat one or more eggs, season with pepper, pour over the bacon, and cover with pastry and bake.

21. Another Cold Meat Dish.

Make a batter of 3 tablespoonsful of flour, ½-pint of milk, one egg. Chop the meat, add half a boiled onion, ½ teaspoonful chopped parsley, and salt. Stir into the batter. Grease a pie dish, stir in the omelette, and bake ½ hour. Turn out on a dish, and serve with gravy.

22. Scrambled Eggs.

1 egg.
1-oz. butter.
1 tablespoonful milk.
Pepper and salt.

Put butter in pan, and when melted, add eggs and milk. Stir until it thickens, and serve on buttered toast. Use more eggs for more than one person.

23. Meat Roll.

1-lb. beefsteak or veal (minced raw).
¾-lb. minced ham.
2 eggs.
6-ozs. bread crumbs.

Mix all well together, and form into a roll, place in a cloth tied at each end, and steam 2 hours. Serve hot or cold.

24. Pommes de Terre à la Reine.

Take some boiled potatoes and mash them finely. Take any cold meat, and chop it also finely. Make the meat and potato in little balls, cover with egg and bread crumbs, and fry in boiling fat. Serve on a d’oyley. Gravy is an improvement.

25. Dormers.

½-lb. cold meat.
3-ozs. boiled rice.
Pepper, salt.
2-ozs. suet.
1 egg.
Bread crumbs.
Gravy.

Chop the meat and suet and rice finely. Mix well together and add seasoning and egg. Roll in shapes, sprinkle with bread crumbs, and fry in hot dripping a light brown.

26. Beef or Veal Mould.

1-lb. beef or veal.
½ small packet of gelatine.
2 eggs.

Put the gelatine to soak in a little cold water. Cut the meat into small pieces, or put through the mincing machine, and stew till tender in enough water to cover it. Boil the eggs hard and arrange them in a mould. Add the gelatine to the liquid, and pour the whole into a mould and put in a cool place to set. There should not be more liquid than will fill the mould.

27. Gravy for Mutton.

Pour off nearly all the fat from the joint, and make a thin gravy by pouring boiling water over the meat. Replace in the oven and boil a few minutes. Add a little gravy browning if liked, also add pepper and salt.

28. Gravy for Beef.

Pour off nearly all the dripping from the joint. Pour boiling water over the meat and season with pepper and salt, adding gravy browning if desired. Mix a little flour and cold water to a smooth paste, and thicken with boiling water, and add to the gravy, stirring thoroughly and returning to the oven to boil.

29. Beefsteak Pie.

Take from 1 to 2 lbs. of beefsteak, according to the quantity required, and cut into small pieces. Place it in a pan with sufficient cold water to cover. Season with pepper and salt, and stew for 1½ hours. Have ready a pie dish lined with crust, into which put the stewed steak and part of the gravy. Put on the cover and bake about ¾ of an hour. Use the rest of the gravy as required. Make the crust according to “Pie Pastry” recipe.

30. Tasty Dish of Beefsteak.

Take as much beefsteak as is required and place it in an enamelled pie dish, cover with cold water and put into the oven to stew, placing an inverted pie dish on the top. Season with pepper and salt. Add more boiling water as the other evaporates. Stew for 2½ hours, but a quarter of an hour before dishing up thicken the gravy with flour and water and let it boil up.

31. Cold Meat Pâtés.

Take the remains of a joint and mince very finely. Place in a basin, add a little gravy to moisten, and mix well, seasoning with pepper and salt.

Have ready some patty pans lined with pie pastry, into which put a portion of the mince, and cover with a pastry lid. Bake until the pastry is brown, and serve hot on a d’oyley. Put some good gravy in a tureen to serve with the pâtés.

32. Potted Beef.

Take 1-lb. of second beefsteak and cut into small pieces, and cover with cold water and put in a pan and stew gently for about 1½ hours. Put through the mincing machine twice. Place in a basin and add as much of the gravy as is necessary to moisten slightly. Mix and beat thoroughly and put into pots, making the surface very smooth. Melt some butter and pour a little into each pot. Decorate when cold with a sprig of parsley.

33. Pommes de terre au Lait.

Cut some cooked potatoes into slices and lay them in a pan of warm milk. Boil for a few minutes, when the milk will become thick. Add a little butter, parsley, and nutmeg to the contents of the pan and serve at once.

34. Pommes de terre à L’Écosse.

Take some large raw potatoes and cut them into square shapes. Blanch them in salt and water, and then scoop out the centre of each potato with a spoon. Fill up the holes with finely chopped meat or ham. Lay the stuffed potatoes in a dripping tin, cover with gravy or water and a little gravy browning. Bake slowly until tender, pouring the gravy over them from time to time until they present a glacé appearance.

35. Potato Croquettes.

Take some mashed potatoes and add 2-oz. butter, 2 eggs, and ½ teacup of flour, and a little grated nutmeg. Mix all well together, and if hot, let it get cold. Form into fingers, cover with egg and flour, and fry in boiling fat.

36. A dainty way of Cooking an Egg.

Take a large saucer, and rub it with butter, and set it over a pan of boiling water. Beat an egg lightly with 1 tablespoonful of milk and a pinch of pepper and salt. Strain into the saucer, cover it, and leave for 10 minutes to cook.

37. Beef Tea Custard.

Beat a fresh egg, strain into a gill of beef tea, and add salt to taste. Turn into a small buttered cup, cover with buttered paper, and steam 20 minutes. The water should not boil. This can be turned out and eaten either hot or cold.

38. Beef Tea.

Take 1-lb. of steak, neck, or shin of beef. Cut it into small pieces, put it into a basin, and cover with cold water, leaving for an hour or two. Place in a double pan or in any pan that will allow the contents to gently simmer, and simmer for two or three hours, when it will be ready for use. Add salt and pepper if desired.

39. Dainty way of Serving Mashed Potatoes.

Steam the potatoes for about half an hour, mash well or put through a potato sieve. Have ready a basin, the bottom and sides of which have been greased with lard or butter and sprinkled with bread raspings. Press the potatoes into the basin and turn out into a tureen.

40. Fried Potatoes.

Peel the potatoes and leave whole, unless very large. Place in a dripping tin, in which there is a depth of an inch of hot dripping, and put into a fairly hot oven. As the potatoes brown on the one side, turn on the other. When cooked, which should be in about half an hour, strain well and serve in a tureen.

41. Ragôut of Mutton and Eggs.

Mince finely any cold mutton and season with pepper and salt. Place in a dish in the oven and simmer half an hour. Fry as many eggs as required, and have ready a hot dish with pieces of toast arranged on it. Turn the meat on to the dish and place the eggs on the top and serve.

II. PASTRY.

1. Short Pastry (Rich).

6-ozs. flour.
4-ozs. butter.
1-oz. castor sugar.
Pinch of salt.
Yolk of egg.
Water.

Mix sugar and salt with flour, rub the butter lightly in, add yolk of egg and enough water to make into a stiff paste. Roll out once, and it is ready for use.

2. Ground Rice Cheesecakes.

Breakfast cup of ground rice.
Ditto of castor sugar.
1 egg.
¼-lb. butter.
Almond flavouring.

Cream the butter and sugar, add egg, rice, etc. Mix well and use.

3. Cocoanut Cheesecakes.

2-ozs. cocoanut.
1½-ozs. castor sugar.
1 tablespoonful flour.
1½-ozs. butter.
1 egg.

Cream the butter and sugar, add egg and flour, and lastly cocoanut. Put a spoonful of the mixture into patty pans lined with pastry and bake.

4. Macaroons.

2 eggs (whites).
Pinch of salt.
2-oz. castor sugar.
2-ozs. ground almonds.

Whip the whites to a stiff froth, add sugar and almonds. Fill patty pans and bake.

5. Maids of Honour.

½-lb. castor sugar.
3 eggs.
2-oz. butter.
2 lemons.

Put the butter into a pan, and when melted, stir sugar in, then add grated rind of one lemon and the juice of two. Add beaten eggs, and simmer gently till thick. Fill lined patty pans with the mixture and bake.

6. Lemon Curd.

1-lb. lump sugar.
3 eggs.
¼-lb. butter.
2 lemons.

Melt the butter and sugar in a pan, add juice of lemons and beaten eggs and stir until it is very thick. Put in jars and when cold, tie down. It will keep for months.

7. Welsh Cheesecakes.

Line tart tins with pastry and fill with mixture made of the weight of 1 egg in butter, sugar and flour and 1 teaspoonful baking powder. Put a little jam in bottom of tins and then a spoonful of mixture. Bake in moderate oven.

8. Milk Rolls.

Dissolve ½-oz. yeast in ¾-pint milk. Add pinch of salt and mix to a smooth dough with flour. Set to rise 2 hours, turn on board and form into twists, coils, &c. Set to rise again, brush with milk and bake.

9. Almond Cheesecakes.

4-oz. ground almonds.
1 egg.
4-oz. castor sugar.
2-oz. butter.

Mix well together. Line patty pans and fill with mixture. Place bars of pastry across and bake.

10. Bakewell Cheesecakes.

Weight of 1 egg in butter, sugar and flour.
½ teaspoonful baking powder.
1 egg.
½ grated lemon.

Line patty pans with pastry, put in each a little jam, then the mixture.

11. Pastry Sandwiches.

Make some short crust with 3-oz. butter and ½-lb. flour. Roll out half the pastry, spread with jam, cover with the other half and bake. When cold, ice evenly and dry in a slow oven or near the fire.

12. French Tartlets.

2 eggs.
¼-lb. crushed ratafias.
2-ozs. castor sugar.

Put a spoonful of mixture in each lined tin, then a spoonful of jam, then the mixture on the top and bake.

13. Apple Cheesecakes.

¼-lb. apple pulp.
2-ozs. sugar.
2 yolks.
2-ozs. butter.
Rind and juice of ½ lemon.
1 white of egg.

Melt the butter, and add to the apple with lemon and sugar, and lastly, beaten yolks and stiff white.

14. Good Family Pastry.

To every pound of flour allow ½-lb. of lard and ½ teaspoonful of salt. Rub the lard in, and mix to smooth paste with water. Roll out once altogether, and then use as required. Bake in a quick oven. Add 1-oz. more lard to make extra good.

15. Pie Pastry.

To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a teaspoonful salt. Mix to a stiff dough with cold water and use as required.

III. CUSTARDS, PUDDINGS, & BLANC MANGES.

1. Lemon Rice Pudding.

Boil a cup of rice until soft, put in dish and add grated rind of 1 lemon, yolks of 2 eggs, little more than 1 pint of milk and a pinch of salt.

Bake 1 hour. Beat to froth the whites of eggs with 1 cup of powdered sugar and the juice of 1 lemon. Spread over pudding when cold and put in the oven to brown.

2. Sponge Cake Pudding.

Split some sponge cakes into slices and spread with jam and place in a pie dish. Beat 2 eggs and 1 dessertspoonful of sugar together, add ½-pint milk, a little nutmeg, and stir. Pour the custard over the cakes in the dish. Bake in a slow oven till set—about ½ hour.

3. Strawberry Blanc Mange.

2 tablespoonsful cornflour.
1 leaf of strawberries.
1½-pints milk.
2 tablespoonsful sugar.

Mix the cornflour with a little milk then add the rest and boil till stiff. Add sugar and pour into mould and push strawberries down here and there.

4. Honeycomb.

3 teacups milk.
3 eggs.
1 small teacup sugar.
½-oz. gelatine.

Soak gelatine for 1 hour in a teacup of milk, put the remainder of the milk over the fire with the sugar and gelatine till dissolved.

Add beaten yolks of eggs to the milk and stir well until on the verge of boiling.

Have the whites beaten to a stiff froth in a bowl, into which pour the contents of the pan. Stir up quickly and pour into a mould until set.

5. Lemon Mould.

2-oz. cornflour.
1-pint water.
6-oz. castor sugar.
2 lemons.
Yolks of 2 eggs.

Mix the cornflour with a little of the water and put rest of water in a pan with sugar and lemon rind. Bring to a boil and boil 5 minutes. Strain into cornflour the lemon juice and yolks of eggs. Stir till it boils and boil 3 minutes.

6. Baroness Pudding.

¾-lb. suet.
¾-lb. flour.
¾-lb. raisins.
½-pint milk.

Chop the suet, stone the raisins and cut in halves and mix with the flour. Moisten with milk and boil 4 hours.

7. Holderness Pudding.

½-lb. suet.
½-lb. raisins.
4 tablespoonsful treacle.
½-lb. currants.
½-lb. bread crumbs.
1-pint milk.

Chop the suet and stone the raisins and mix all well together and boil 3½ hours.

8. Lemon Pudding.

10-oz. bread crumbs.
2-oz. butter.
4 eggs.
2-pints milk.
¼-lb. sugar.
Grated rind of 1 lemon.

Bring the milk to boiling point, stir the butter in, and add the other ingredients. Put pastry round a dish, fill with the mixture, and bake ¾ hour.

9. Parson’s Pudding.

¼-lb. chopped suet.
¼-lb. currants.
1 tablespoonful moist sugar.
¼-lb. flour.
¼-lb. raisins.
½ teaspoonful ground ginger.
½ teaspoonful salt.

Mix well and boil 3 hours.

10. Queen’s Pudding.

4-oz. bread crumbs.
4 tablespoonsful strawberry jam.

Place in a pie dish, and pour custard on made from 1 egg and 1-pint milk. Bake ½ hour.

11. Ideal Pudding.

½-pint bread crumbs.
Grated rind of 1 lemon.
1-oz. butter.
1-pint boiling milk.
1 tablespoonful sugar.
Yolks of 2 eggs.

Butter a dish, pour in the mixture and bake until set. Beat the whites of eggs and pile on the top of pudding and put in the oven to brown.

12. Curd Pudding.

1-lb. curd.
3 tablespoonsful bread crumbs.
1 tablespoonful milk.
2-oz. butter.
2 tablespoonsful sugar.
2 eggs.

Mix all together, and bake 20 minutes in the dish. Good either hot or cold.

13. Chocolate Blanc Mange.

1-oz. gelatine.
1-pint milk.
2-oz. grated chocolate or cocoa.
¼-lb. sugar.

Dissolve the gelatine in half of the pint of milk. Grate the chocolate and mix it and the sugar to a smooth paste with a little milk. Place the gelatine on the fire with rest of milk and when nearly boiling add the chocolate, &c. Boil for 12 minutes, stirring all the time one way. Put in a mould.

14. Suet Dumplings.

½-lb. suet.
¾-lb. flour.

Chop suet very fine, add flour and 1 teaspoonful baking powder (if liked). Mix with water and boil. Be sure the water is boiling.

15. Snow Pudding.

½ small packet of gelatine.
Juice of 2 lemons.
5-oz. castor sugar.
Whites of 3 eggs.

Put gelatine to soak in teacup of cold water for about ½ hour. Then pour breakfast cup of boiling water on, when quite dissolved add lemon juice and sugar, strain, add whites of eggs put in large bowl and beat with egg whisk about ½ hour—more in hot weather.

16. French Pancakes.

3 eggs.
3-oz. sifted sugar.
¾-pint of warmed milk.
3-oz. butter.
3-oz. flour.

Beat eggs and add to butter, stir in sugar and flour. Mix well and add the milk and beat a few minutes. Put on a buttered dish, and bake 20 minutes.

17. German Pancakes.

2 tablespoonsful flour.
2 eggs.
2 teaspoonsful castor sugar.
½ cup milk.

Bake very quickly and eat at once.

18. Junket.

1-pint new milk.
3 or 4 nibs of sugar.
1 tablespoonful rennet.
Little nutmeg.

Make the milk warm, put the sugar in a basin, pour the milk into it and stir well until the sugar is dissolved, then add the rennet and stir very quickly, put in a cool place as gently as possible.

19. Three Minutes Pudding.

1 tablespoonful flour.
1 teaspoonful baking powder.
1 tablespoonful sugar.
1 egg.

Beat the egg, add sugar &c., and beat well. Place in a dripping tin and bake lightly. Take very quickly from the tin and spread with preserve and roll up and sift sugar over. Eat with plain sauce.

20. German Pudding.

Toast some thin slices of stale bread quite brown, put in a dish with jam between. Make a cold custard, of an egg and sufficient milk to fill the dish, and 1 tablespoonful of sugar. Mix and pour over the toast and stand 20 minutes. Put a little dripping on the top and bake brown.

21. Rhubarb Mould.

Rhubarb sufficient to fill a quart basin. Put in pan with 1-gill of water and boil gently. Add sugar to taste with a little lemon juice, stir well and pour out. Put with it ½-oz. gelatine (previously soaked and dissolved). Add 5 or 6 drops of cochineal. Beat the rhubarb briskly and when well mixed and cool turn into mould and leave to set. Serve with whipped cream.

22. Imperial Pudding.

Grate 6-oz. bread crumbs, pare, core and slice 6-oz. apples. Well grease pie dish, strew bread crumbs over the bottom and sides, cut a thin slice of bread and lay in the bottom of dish on the crumbs, put layer of apples and grate some nutmeg and strew 1 tablespoonful sugar over the apples; next, layer of crumbs, then apples, &c., finishing with crumbs. Mix 1 egg with ½-pint milk, pour over pudding, put a piece of dripping on the top, place in the oven, and bake ¾ hour. Turn out on hot dish.

23. Fig Pudding, (No. 1.)

¼-lb. flour.
¼-lb. suet.
¼-lb. bread crumbs.
6-oz. chopped figs.

Mix with 2 eggs, and boil 2 or 3 hours.

24. Sultana Pudding.

6-oz. flour.
3-oz. sultanas.
1 teaspoonful baking powder.
3-oz. suet.
1-oz. sugar.
1 egg.

Make to stiff dough with a little milk, and boil 3 hours.

25. Trieste Pudding.

Pare and core 1-lb. apples and stew in a little water and sugar to taste with a few cloves. When cool mix a teacupful of bread crumbs and yolks of 2 eggs with the apple. The bread should absorb the apple juice, if not add more bread. Warm 1-oz. butter and stir in. Place in greased dish, and bake 40 minutes. Whip whites of eggs to stiff froth, pile on the pudding and lightly brown.

26. Stewed Figs.

Wash 1-lb. figs, place in pan, add enough boiling water to cover them; add 1 tablespoonful treacle and 1 teaspoonful finely chopped lemon peel. Cover the pan, and simmer till tender; serve cold.

27. Baked Milk (For Fruit).

Put ½-pint milk into a jar, and place in warm oven for 5 or 6 hours, when it should be as thick as rich cream.

28. Baked Rhubarb Pudding.

Butter the bottom of a dish, and cover with bread crumbs, then a layer of rhubarb, cut in 1-inch pieces. Sprinkle 1 tablespoonful of sugar over, and fill the dish with alternate layers; the last layer must be crumbs. Put a few bits of butter on the top and bake 1 hour.

29. Apple Snow.

Place sponge cakes in a glass dish, cover with custard, and leave to soak a few hours. Cover with dry stewed apples to which has been added sugar and lemon juice. Pile whisked whites of two eggs on the top and serve.

30. Prune Mould.

1-lb. prunes.
1-oz. gelatine.
Little cinnamon.
3-oz. castor sugar.
Few strips lemon rind.
Few drops cochineal.

Clean the prunes and soak overnight, next day stew till soft, with sugar and peel. Take out the stones, crack them, and keep the kernels. Dissolve the gelatine in hot water, and stir into the fruit and sweeten to taste. Have a plain mould wetted, and arrange kernels in it, and pour in the prunes, &c., and set to cool. Turn out, scoop a hollow place in the top of the mould with a silver knife dipped in boiling water, and fill with whipped cream.

31. Bachelor’s Pudding.

4-oz. suet.
4-oz. flour.
4-oz. apples.
2-oz. sugar.
4-oz. bread crumbs.
4-oz. currants.
3 eggs.
Little nutmeg.
Juice of 1 lemon.

Chop the apples and suet, add currants, &c. Beat well and boil 3 hours.

32. Raspberry Sponge.

1 white of egg.
1 tablespoonful lemon juice.
¼-pint sieved jam.
1-oz. sugar.
½-oz. gelatine.
¼-pint water.

Dissolve gelatine, add egg and jam (heated to make it thin) whisk till stiff. Pile on a glass dish. A few drops of cochineal if necessary.

33. Lemon Cream.

½-oz. gelatine.
1 pint milk.
1 egg.
½-pint water.
4-oz. sugar.
3 lemons.

Put the rind of 2 lemons in a pan with milk, and let it infuse. When boiling, let it cool slightly, and pour on beaten egg. Melt the gelatine in water and let it just reach boiling point, then add the juice of 3 lemons and sugar. Slightly cool, then add to egg and milk. If too hot it will curdle.

34. Gâteau de Riz.

1 pint milk.
2-oz. ground rice.
¼-pint sieved raspberry jam.
1½-oz. castor sugar.
½-oz. gelatine.
4 drops cochineal.

Cook the rice in the milk till it thickens, take it from the fire and stir the sugar and jam in. Add the strained gelatine (which has been dissolved in hot water), colour and serve. Whipped cream improves this dish.

35. Kingston Puddings.

3-oz. butter.
2-oz. castor sugar.
3-oz. flour.
¼-pint milk.

Melt butter, add sugar, etc. Bake in buttered cups ½ hour. Serve with sauce.

36. Fig Pudding (No. 2.)

½-lb. figs.
6-oz. brown sugar.
¼-lb. suet.
Nutmeg to taste.
½-lb. bread crumbs.
2 eggs.
4-oz. flour.
Little milk.

Mix well and steam 3 hours.

37. Cheese Pudding (No. 1).

Few slices of thin bread and butter.
1 egg.
Pepper and salt.
½-pint milk.
3-oz. grated cheese.
Bread crumbs.

Grease a pie dish, and coat with crumbs. Put in a layer of bread and butter, then cheese and seasoning, and so on, with a layer of cheese on the top. Beat an egg, add it to the milk, and pour it on gradually. There will seem to be too much liquid at first, but it will soak up. Put a few bits of butter on the top. Bake until set.

38. Paragon Pudding.

1-lb. cooked potatoes.
5-oz. loaf sugar.
2 lemons.
2-oz. butter.
2 eggs.
Pinch of salt.

Rub the potatoes through a sieve while hot, melt the butter and add it to them, then the grated rind, sugar, eggs, and lemon juice. Stir well. Bake in a pie dish in a moderate oven 30 minutes. Turn out and serve hot, sprinkled with sugar.

39. Cambridge Pudding.

1-lb. flour.
1 egg.
½-lb. apples, peeled, cored and sliced.
1½-pts. skimmed milk.
2-oz. sugar.

Make a smooth batter of flour, milk, and egg, add sugar and apples. Pour into a well-greased basin. Boil 2 hours. Any fruit can be substituted.

40. Sago Jelly.

5-oz. sago.
2-oz. castor sugar.
1½-pints water.
raspberry jam.

Soak the sago in the water overnight, then cook it till quite clear and tender, and add sugar and jam to taste. Add a few drops of cochineal, and pour into a mould. Turn out when cold and serve with custard.

41. Orange Meringue.

3 oranges.
sugar to taste.
¼-oz. cornflour.
2 eggs.
½-pint milk.

Peel and slice oranges, and put them in a pie dish. Cook the rind in the milk, and when boiling, strain the milk. Make a custard of it, and the cornflour and yolks. Pour over oranges. When cold and set, beat the whites stifly, add sugar and lemon juice, and pile on the top. Put in the oven to set.

42. Spanish Custard.

3 or 4 stale sponge cakes.
2-oz. sweet almonds.
1 teaspoonful vanilla.
¼-oz. cornflour.
½-pint milk.
2 eggs.
2-oz. chocolate.

Cut the cakes in strips, and pile in a glass dish. Add the vanilla to 2 tablespoonsful of milk, and put slowly on the cake, letting it all soak in.

Make a custard of eggs, milk, and cornflour. Melt the chocolate in a spoonful or two of milk, and add it to the custard. Sweeten if necessary. Pour over the cake. Blanch, roughly chop, and brown the almonds, and scatter over the whole.

43. Cheese Pudding (No. 2).

4-ozs. bread crumbs.
2 tablespoonsful grated cheese.
Little pepper, salt and cayenne.
2 eggs.
Little milk.

Bake in a buttered dish sprinkled with grated cheese, and put small pieces of butter on the top of the pudding.

44. Apple Trifle.

Peel and core some apples, and stew till tender, adding very little water. Beat to a smooth pulp, sweeten to taste, flavour with lemon, and when cold, put into a glass dish. Pour a thick custard over the apples, and garnish with fancy biscuits.

45. Economic Custard.

Put 2 or 3 well-beaten eggs to nearly 1 quart of milk, and add about 1 tablespoonful cornflour mixed with a little of the milk. Pour into a pan, and heat until thick enough, stirring all the time. When finished, add sugar and flavouring to taste. Put in a cool place.

46. Tasmanian Pudding.

Take 2-oz. large sago and swell in a pan on the fire in ½-pint of milk. Pare, core and slice 2 large apples, put them in the oven with a little sugar and water and cook till tender. Take the sago from the fire when it has absorbed the milk. Beat up 1 egg with 1 pint of milk, mix with the sago, and add ½ teaspoonful grated ginger. When the apples are tender, mix all well together, and put in a pie dish and bake ½ hour.

47. Yorkshire Pudding.

4 or 5 tablespoonsful flour.
Milk.
2 eggs.

Put the flour into a bowl and make to smooth paste with a little milk, add the eggs without beating them, then beat 3 or 4 minutes adding more milk until the batter is the desired thickness, (a little thinner than cake mixture.) Have ready a dripping tin with a depth of ¼ inch of hot dripping in it and pour the batter in and bake in a hot oven about 20 minutes.

48. Steamed Batter Pudding.

Make the same as Yorkshire pudding, putting the batter into a cloth, wrung out in boiling water and steam 1½ hours. Serve with jam or raspberry vinegar.

49. Chocolate Pudding.

¼-lb. bread crumbs.
2-oz. castor sugar.
1-pint milk.
2 eggs.
1-oz. cocoa.
vanilla essence.

Boil the milk, add the cocoa, stir in the bread crumbs, sugar, yolks of eggs and essence, bake in a slow oven till set, whip the whites to a stiff froth, and cover the pudding. Put in the oven to brown slightly.

50. Gêlée à la Normandie.

A packet of blanc mange powder made as directed, pour into small dariole moulds. Dissolve a packet of raspberry jelly and pour on a meat dish, so that it will be ½ inch thick. When both are set turn the blanc manges on to a dish, and cut out rounds of jelly with a fluted pastry-cutter, and place on the top of the blanc manges. Chop the remainder of jelly and garnish with it.

51. Chocolate Blanc Mange.

3-oz. cornflour.
2-oz. sugar.
Few drops of vanilla.
1¾-pints milk.
1-oz. cocoa.

Mix cornflour and cocoa in a basin, with sufficient milk to make a smooth paste, and add rest of milk, boil till thick. Add sugar and flavouring, and turn into wet mould to set.