CHAPTER XX.
BOILED PUDDINGS.
| Page | |
| General Directions | [395] |
| To clean Currants for Puddings or Cakes | [397] |
| To steam a Pudding in a common stewpan or saucepan | [397] |
| To mix Batter for Puddings | [397] |
| Suet Crust for Meat or Fruit Pudding | [398] |
| Butter Crust for Puddings | [398] |
| Savoury Puddings | [399] |
| Beef-steak, or John Bull’s Pudding | [399] |
| Small Beef-steak Pudding | [400] |
| Ruth Pinch’s Beef-steak Pudding | [401] |
| Mutton Pudding | [401] |
| Partridge Pudding (very good) | [401] |
| A Peas Pudding (to serve with Boiled Pork) | [401] |
| Wine-sauce for Sweet Puddings | [402] |
| Common Wine-sauce | [402] |
| Punch-sauce for Sweet Puddings | [402] |
| Clear arrow-root-sauce (with receipt for Welcome Guest’s Pudding) | [403] |
| A German Custard Pudding-sauce | [403] |
| A delicious German Pudding-sauce | [403] |
| Red Currant or Raspberry-sauce (good) | [404] |
| Common Raspberry-sauce | [404] |
| Superior Fruit Sauces for Sweet Puddings | [404] |
| Pine-apple Pudding-sauce | [405] |
| A very fine Pine-apple Sauce or Syrup for Puddings, or other Sweet Dishes | [405] |
| German Cherry-sauce | [406] |
| Common Batter Pudding | [406] |
| Another Batter Pudding | [406] |
| Black-cap Pudding | [407] |
| Batter Fruit Pudding | [407] |
| Kentish Suet Pudding | [407] |
| Another Suet Pudding | [408] |
| Apple, Currant, Cherry, or other Fresh Fruit Pudding | [408] |
| A common Apple Pudding | [409] |
| Herodotus’ Pudding (A genuine classical receipt) | [409] |
| The Publisher’s Pudding | [410] |
| Her Majesty’s Pudding | [410] |
| Common Custard Pudding | [411] |
| Prince Albert’s Pudding | [411] |
| German Pudding and Sauce (very good) | [412] |
| The Welcome Guest’s own Pudding (light and wholesome. Author’s receipt) | [412] |
| Sir Edwin Landseer’s Pudding | [412] |
| A Cabinet Pudding | [413] |
| A very fine Cabinet Pudding | [414] |
| Snowdon Pudding (a genuine receipt) | [414] |
| Very good Raisin Puddings | [415] |
| The Elegant Economist’s Pudding | [415] |
| Pudding à la Scoones | [416] |
| Ingoldsby Christmas Puddings | [416] |
| Small and very light Plum Pudding | [416] |
| Vegetable Plum Pudding (cheap and good) | [417] |
| The Author’s Christmas Pudding | [417] |
| A Kentish Well-Pudding | [417] |
| Rolled Pudding | [418] |
| A Bread Pudding | [418] |
| A Brown Bread Pudding | [419] |
| A good boiled Rice Pudding | [419] |
| Cheap Rice Pudding | [420] |
| Rice and Gooseberry Pudding | [420] |
| Fashionable Apple Dumplings | [420] |
| Orange Snow-balls | [420] |
| Apple Snow-balls | [421] |
| Light Currant Dumplings | [421] |
| Lemon Dumplings (light and good) | [421] |
| Suffolk, or hard Dumplings | [421] |
| Norfolk Dumplings | [421] |
| Sweet boiled Patties (good) | [422] |
| Boiled Rice, to be served with stewed Fruits, Preserves, or Raspberry Vinegar | [422] |