Seasonable in winter, when fresh fruit is not obtainable.
Note.—This pudding the editress cannot too highly recommend. The recipe was kindly given to her family by a lady who bore the title here prefixed to it; and with all who have partaken of it, it is an especial favourite. Nothing is of greater consequence, in the above directions, than attention to the time of boiling, which should never be less than that mentioned.
BARBERRY TART.
1245. INGREDIENTS.—To every lb. of barberries allow 3/4 lb. of lump sugar; paste.
[Illustration: LEAF IN PUFF-PASTE.]
Mode.—Pick the barberries from the stalks, and put the fruit into a stone jar; place this jar in boiling water, and let it simmer very slowly until the fruit is soft; then put it into a preserving-pan with the sugar, and boil gently for 15 minutes; line a tartlet-pan with paste, bake it, and, when the paste is cold, fill with the barberries, and ornament the tart with a few baked leaves of paste, cut out, as shown in the engraving.
Time.—1/4 hour to bake the tart.
Average cost, 4d. per pint.
Seasonable in autumn.
[Illustration: BARBERRY.]