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] |
CHAPTER XXI.
BAKED PUDDINGS.
| Page | |
| Introductory Remarks | [423] |
| A baked Plum Pudding en Moule, or Moulded | [424] |
| The Printer’s Pudding | [424] |
| Almond Pudding | [425] |
| The Young Wife’s Pudding (Author’s receipt) | [425] |
| The Good Daughter’s Mincemeat Pudding (Author’s receipt) | [426] |
| Mrs. Howitt’s Pudding (Author’s receipt) | [426] |
| An excellent Lemon Pudding | [426] |
| Lemon Suet Pudding | [427] |
| Bakewell Pudding | [427] |
| Ratifia Pudding | [427] |
| The elegant Economist’s Pudding | [428] |
| Rich Bread and Butter Pudding | [428] |
| A common Bread and Butter Pudding | [429] |
| A good baked Bread Pudding | [429] |
| Another baked Bread Pudding | [430] |
| A good Semoulina or Soujee Pudding | [430] |
| French Semoulina Pudding, or Gâteau de Semoule | [430] |
| Saxe-Gotha Pudding, or Tourte | [431] |
| Baden Baden Puddings | [431] |
| Sutherland, or Castle Puddings | [432] |
| Madeleine Puddings (to be served cold) | [432] |
| A good French Rice Pudding, or Gâteau de Riz | [433] |
| A common Rice Pudding | [433] |
| Quite cheap Rice Pudding | [434] |
| Richer Rice Pudding | [434] |
| Rich Pudding Meringué | [434] |
| Good ground Rice Pudding | [435] |
| Common ground Rice Pudding | [435] |
| Green Gooseberry Pudding | [435] |
| Potato Pudding | [436] |
| A Richer Potato Pudding | [436] |
| A good Sponge-cake Pudding | [436] |
| Cake and Custard, and various other inexpensive Puddings | [437] |
| Baked Apple Pudding, or Custard | [437] |
| Dutch Custard, or Baked Raspberry Pudding | [438] |
| Gabrielle’s Pudding, or sweet Casserole of Rice | [438] |
| Vermicelli Pudding, with apples or without, and Puddings of Soujee and Semola | [439] |
| Rice à la Vathek, or Rice Pudding à la Vathek (extremely good) | [440] |
| Good Yorkshire Pudding | [440] |
| Common Yorkshire Pudding | [441] |
| Normandy Pudding (good) | [441] |
| Common baked Raisin Pudding | [441] |
| A richer baked Raisin Pudding | [442] |
| The Poor Author’s Pudding | [442] |
| Pudding à la Paysanne (cheap and good) | [442] |
| The Curate’s Pudding | [442] |
| A light baked Batter Pudding | [443] |
CHAPTER XXII.
EGGS AND MILK.
| Page | |
| To preserve Eggs fresh for many weeks | [444] |
| To cook Eggs in the shell without boiling them (an admirable receipt) | [445] |
| To boil Eggs in the shell | [445] |
| To dress the Eggs of the Guinea Fowl and Bantam | [446] |
| To dress Turkeys’ Eggs | [447] |
| Forced Turkeys’ Eggs (or Swans’), an excellent entremets | [447] |
| To boil a Swan’s Egg hard | [448] |
| Swan’s Egg en Salade | [448] |
| To poach Eggs of different kinds | [449] |
| Poached Eggs with Gravy (Œufs Pochés au Jus. Entremets.) | [449] |
| Œufs au Plat | [450] |
| Milk and Cream | [450] |
| Devonshire, or Clotted Cream | [451] |
| Du Lait a Madame | [451] |
| Curds and Whey | [451] |
| Devonshire Junket | [452] |
CHAPTER XXIII.
SWEET DISHES, OR ENTREMETS.