PUDDING, West-Indian.
Ingredients.—1 pint of cream, ¼ lb. of loaf-sugar, ½ lb. of Savoy or sponge-cakes, 8 eggs, 3 oz. of preserved green ginger. Mode.—Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in. Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1½ hour, and serve with the syrup from the ginger, which should be warmed, and poured over the pudding. Time.—1½ hour. Average cost, with cream at 1s. per pint, 2s. 8d. Sufficient for 5 or 6 persons. Seasonable at any time.
PUDDING, Yorkshire, to serve with hot Roast Beef.
Ingredients.—1½ pint of milk, 6 large tablespoonfuls of flour, 3 eggs, 1 saltspoonful of salt. Mode.—Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another ½ hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the meat on a small three-cornered stand. Time.—1½ hour. Average cost, 7d. Sufficient for 5 or 6 persons. Seasonable at any time.
YORKSHIRE PUDDING.
PUFF-PASTE RINGS, or Puits d’Amour.
Ingredients.—Puff-paste (see [Paste]), the white of an egg, sifted loaf sugar. Mode.—Make some good puff-paste by recipe; roll it out to the thickness of about ¼ inch, and, with a round fluted paste-cutter, stamp out as many pieces as may be required; then work the paste up again, and roll it out to the same thickness, and with a smaller cutter, stamp out sufficient pieces to correspond with the larger ones. Again stamp out the centre of these smaller rings; brush over the others with the white of an egg, place a small ring on the top of every large circular piece of paste, egg over the tops, and bake from 15 to 20 minutes. Sift over sugar, put them back in the oven to colour them; then fill the rings with preserve of any bright colour. Dish them high on a napkin, and serve. So many pretty dishes of pastry may be made by stamping puff-paste out with fancy cutters, and filling the pieces, when baked, with jelly or preserve, that our space will not allow us to give a separate recipe for each of them; but as they are all made from one paste, and only the shape and garnishing varied, perhaps it is not necessary, and by exercising a little ingenuity, variety may always be obtained. Half-moons, leaves, diamonds, stars, shamrocks, rings, &c., are the most appropriate shapes for fancy pastry. Time.—15 to 25 minutes. Average cost, with ½ lb. of paste, 1s. Sufficient for 2 dishes of pastry. Seasonable at any time.