GLAZE-KETTLE.
This is a kettle used for keeping the strong stock boiled down to a jelly, which is known by the name of glaze. It is composed of two tin vessels, as shown in the cut, one of which, the upper,—containing the glaze, is inserted into one of larger diameter, and containing boiling water.
GLAZE, to, Cold Joints, &c.
Melt the glaze by placing the vessel which contains it, into the bain marie or saucepan of boiling water; brush it over the meat with a paste-brush, and if in places it is not quite covered, repeat the operation. The glaze should not be too dark a colour.
GOLDEN PUDDING.
Ingredients.—¼ lb. of bread-crumbs, ¼ lb. of suet, ¼ lb. of marmalade, ¼ lb. of sugar, 4 eggs. Mode.—Put the bread-crumbs into a basin; mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed put it into a mould or buttered basin; tie down with a floured cloth, and boil for 2 hours. When turned out, strew a little fine-sifted sugar over the top, and serve. Time.—2 hours. Average cost, 11d. Sufficient for 5 or 6 persons. Seasonable at any time.
Note.—The mould may be ornamented with stoned raisins, arranged in any fanciful pattern, before the mixture is poured in, which would add very much to the appearance of the pudding. For a plainer pudding, double the quantities of the bread-crumbs; and if the eggs do not moisten it sufficiently, use a little milk.