Page:Peterson Magazine 1869B.pdf/521

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Very Rich Pudding. -Line a deep pie-dish with puff-paste, Sausages. The proper seasoning is salt, pepper, sage, summer savory, or thyme ; they should be one-third fat, having first buttered it thoroughly; place on this a layer of the remainder lean, finely-chopped, and the seasonings well jam, then a layer of custard, then jam, then custard, until mixed and proportioned, so that one herb may not pre- the dish is nearly full, leaving the custard layer at the top. dominate over the others. If skins are used, they cannot Slice the minced peel and cut it into diamonds, and arrange be prepared with too much care ; but they are about as well on the top. Bake for twenty minutes in a moderate oven ; made into cakes ; spread the cakes on a clean, white wood { let the pudding cool, beat up the whites of the eggs that board, and keep them in a dry, cool place ; fry them long were used for the custard into a stiff whip, with a little powdered sugar; pile the whip on as high as possible, and and gently. • serve. DESSERTS. Lemon Plummery.-Squeeze four lemons into a basin, Rich Plum-Pudding without Flour (time, five hours.)— One pound and a half of grated bread, one pound and a half throwing in the rinds, but not the seeds ; add half a pint of for an of raisins, one pound and a half of currants, one pound of water, half a pound of loaf-sugar, and cover close beef-suet, peel of one large lemon, three ounces of almonds, hour; take out the lemon-rinds and again cover, and let it a little nutmeg or mixed spice, sugar to taste, three-quar- { stand all night. Then strain through a cloth, and add one ters of a pound of candied orange, lemon, and citron, eight ounce of isinglass, and put it in a sauce-pan, with six eggs, or nine eggs, half a pint of milk, two wineglasses of brandy. well beaten ; set over the fire, and keep stirring one way till Stone the raisins, wash and pick the currants, chop the suet it is as thick as cream. When milk-warm, put into moulds very fine, and mix with them a pound and a half of grated previously dipped in cold water. Lemon Mince- Meat.-One large lemon, three large apples, bread; add the candied peel cut into shreds, the almonds blanched and minced, and the mixed spice and sugar to four ounces of beef-suet, half a pound of currants, four taste. When all are thoroughly blended, stir it well to- ounces of white sugar, one ounce of candied orange and gether with eight or nine well-beaten eggs, two glasses of citron. Chop up the apples and beef-snet, mix them with brandy, and half a pint of milk, tie in a cloth, and boil it the currants and sugar, then squeeze the juice from a large for five hours, or five hours and a half, or divide it into lemon into a cup. Boil the lemon thus squeezed till tender equal parts, and boil it in moulds or basins for half the time. enough to beat to a mash, add it to the mince-meat. Pour Raised Pies.- Take seven pounds of flour ; then take one over it the juice of the lemon, and add the citron, chopped pound of mutton-suet, clarified down, put it into a sauce-pan, fine. Egg Mince- Meat.-Six hard-boiled eggs, shred very fine, with one pint and a half of water, and set it over the fire till it boils ; make a hole in the middle of the flour, and double the quantity of beef-suet, chopped very small, one pound of currants, washed and dried, the peel of one large pour in the liquor boiling hot ; then mix in the flour with a spoon till you can bear to put your hand in ; mix it till it or two small lemons, minced up, six tablespoonfuls of sweet becomes a nice smooth piece of dongh, cover with a cloth, wine, a little mace, nutmeg, and salt, with sugar to your and raise the pies with as much of it as will make the size taste, add a quarter of a pound of candied orange and citron, you want; when filled and nicely closed, wash with egg, and cut into thin slices. Mix all well together, and press it into lay on the ornaments. Your oven must be brisk, if for a jar for use. Bread-Pudding.-An economical bread-pudding for the small pies ; but if for large ones, a more steady heat will be kitchen may be made in the following way: Soak the pieces the best. Farm-House Syllabub.-Fill a china or earthenware bowl of bread, crust, and toast, in a bowl of boiling water, and of any size nearly half full of cider, (if sour it is of no con- when they are perfectly soft, press as much of the water out sequence, ) sweeten to the taste with coarse brown sugar, as possible, put in a small piece of beef-dripping or butter, grate nutmeg and cinnamon to taste ; then send the bowl a little grated lemon-peel and sugar to taste, one egg, and out to the cow to be milked on till quite full of froth. A beat the whole up with a spoon till quite smooth. Put it in better syllabub for company is made of port-wine and cider a dish and bake it. mixed, (or port-wine only,) sweetened with white sugar, and CAKES. spiced to taste. They are generally served quite cold, and Artificial Yeast.-Place a quart of good, strong yeast in a will even keep till the next day, though not so well. The bowl is generally placed on the table, and the syllabub vessel, and cover it up warm until it has well worked and served with a punch-ladle into coffee-cups placed all round has a good head on it, then stir in sufficient maize meal or wheat meal to make it into a stiff dongh, and flatten this the bowl. Cottage Plum-Pudding (time, five hours.)-A pound and a out with the hands into cakes the size of the top of a tumhalf of flour, four or five eggs, a pinch of salt, a little nut- bler, or less. Lay these on a nice dry board or sieve and meg, one pound of raisins, half a pound of currants, sugar dry in the sun, or over a fire-place, turning them every day to taste, and a little milk. Make a thick batter with five until quite dry. If dried in the sun, they must be brought well-beaten eggs, a pound and a half of flour, and a sufficient in every night, otherwise the damp will injure them. When quantity of milk. Then add the currants, washed and dry, pack away in tins in a dry place, as the slightest moispicked, the raisins stoned, a little nutmeg, and sugar to ture injures them. For use, mix one of these cakes in about taste. Mix all well together, and boil it in a basin or a pint of warm water, and with it make a batter in the floured cloth for quite five hours. The peel of a lemon, center of your dish of flour, or set a sponge overnight, and grated, and a few pieces of citron, ent thin, may be added. proceed in the morning as usual with your yeast-bread. One Apple-Pudding.-Pare four or five large, tart apples, grate cake will raise twelve pounds of flour. them fine ; then make the following custard, into which stir Italian Bread.-One pound of butter, one pound of the grated apple : Flour, four tablespoonfuls ; one pint of powdered loaf-sugar, one pound two ounces of flour, twelve milk, five eggs, and a little grated orange-peel. After you eggs, half a pound of citron and lemon-peel. Mix as for have these ingredients well mixed, pour them into your pound-cake. If the mixture begins to curille, which it is pudding-dish, and bake about one hour and a quarter. most likely to do from the quantity of eggs, add a little of Rice and Milk.-To every quart of good milk allow two the flour. When the eggs are all used, and it is light, stir ounces of rice ; wash it well in several waters ; put it with in the remainder of the flour lightly. Bake it in long, the milk into a closely-covered sance-pan, and set it over a narrow tins, either papered or buttered; first put in a slow fire ; when it boils, take it off; let it stand till it is cold, layer of the mixture, and cover it with the peel cut in and simmer it about an hour and a quarter before sending large, thin slices ; proceed in this way until it is three parts it to table, and serve it in a tureen. full, and bake it in a moderate oven.