Page:Mrs Beeton's Book of Household Management.djvu/1089

Rh the caramel and half the milk, and stir into the dry ingredients with as much more milk as may be needed to thoroughly moisten the whole. Pour the mixture into a well-buttered border mould, cover with a buttered paper, and steam from 2½ to 2¾ hours. Meanwhile shell, scald, and skin the chesnuts, cook them in a very little milk until tender, rub them through a fine sieve, sweeten to taste, add a few drops of vanilla, and the cream. Invert the border on to a hot dish, pile the purée in the centre, and pour the sauce round.

Time.—From 3 to 3¼ hours. Average Cost, 2s. to 2s. 3d. Sufficient for 6 or 7 persons.

Ingredients.—8 ozs. of finely-chopped suet, 8 ozs. of breadcrumbs, 8 ozs. of sugar, the juice of 2 large lemons, and the finely-grated rind of 1 lemon, 2 eggs.

Method.—Mix all the dry ingredients together, add the eggs, and a little milk if the mixture appears too stiff. Turn into a buttered basin, steam or boil from 3½ to 4 hours, and serve with a suitable sauce.

Time.—From 3½ to 4 hours. Average Cost, 1s. Sufficient for 5 or 6 persons.

Ingredients.—Jam, 4 ozs. of flour, 3 ozs. of castor sugar, 2 ozs. of butter, 2 eggs, 1 teaspoonful of baking-powder, a little milk, paste No. 1667, or 1668.

Method.—Line and decorate a piedish with paste as directed in the recipe for Apple Amber, p. 890. Cream the butter and sugar together until thick and smooth, and add the eggs, one at a time. Beat thoroughly, then stir in the baking-powder and flour as lightly as possible, and add milk gradually until the mixture drops readily from the spoon. Place a thick layer of jam on the bottom of the prepared piedish, pour in the mixture, and bake from 1 to 1¼ hours. Dredge well with castor sugar, and serve either hot or cold.

Time.—From 1½ to 1¾ hours. Average Cost, 1s. Sufficient for 6 or 7 persons.

Ingredients.—6 apples, 1 oz. of castor sugar, 1 oz. of Carolina rice, 1 teaspoonful of lemon-juice, ½ a teaspoonful of finely-grated lemon-rind, 4 whites of eggs, milk.

Method.—Boil the rice in milk until quite tender, and drain well. Bake or stew the apples until soft, pass them through a fine sieve, and stir in the sugar, rice, lemon-rind and lemon-juice. Whisk the whites stiffly, stir them lightly in, and turn into a buttered basin. Steam as