Chapter XXVII: Very Good Puff-Paste (2)

_Mode_.--Prepare the suet, by carefully freeing it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water. Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4-1/2 hours. Serve merely with plain sifted sugar, a little of which may be sprinkled over the pudding.

_Time_.--4-1/2 hours. _Average cost_, 1s. 4d.

_Sufficient_ for 7 or 8 persons.

_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.

_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.

BARBERRIES (_Berberris vulgaris_.)--A fruit of such great
acidity, that even birds refuse to eat it. In this respect, it
nearly approaches the tamarind. When boiled with sugar, it makes
a very agreeable preserve or jelly, according to the different
modes of preparing it. Barberries are also used as a dry
sweetmeat, and in sugarplums or comfits; are pickled with
vinegar, and are used for various culinary purposes. They are
well calculated to allay heat and thirst in persons afflicted
with fevers. The berries, arranged on bunches of nice curled
parsley, make an exceedingly pretty garnish for supper-dishes,
particularly for white meats, like boiled fowl à la Béchamel,
the three colours, scarlet, green, and white, contrasting so
well, and producing a very good effect.

BAKED BATTER PUDDING.

1246. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 2 oz. of butter, 4 eggs, a little salt.

_Mode_.--Mix the flour with a small quantity of cold milk; make the remainder hot, and pour it on to the flour, keeping the mixture well stirred; add the butter, eggs, and salt; beat the whole well, and put the pudding into a buttered pie-dish; bake for 3/4 hour, and serve with sweet sauce, wine sauce, or stewed fruit. Baked in small cups, this makes very pretty little puddings, and should be eaten with the same accompaniments as above.

_Time_.--3/4 hour. _Average cost_, 9d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

BAKED BATTER PUDDING, with Dried or Fresh Fruit.

1247. INGREDIENTS.--1-1/4 pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2 oz. of finely-shredded suet, 1/4 lb. of currants, a pinch of salt.

_Mode_.--Mix the milk, flour, and eggs to a smooth batter; add a little salt, the suet, and the currants, which should be well washed, picked, and dried; put the mixture into a buttered pie-dish, and bake in a moderate oven for 1-1/4 hour. When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Boiled batter pudding, with fruit, is made in the same manner, by putting the fruit into a buttered basin, and filling it up with batter made in the above proportion, but omitting the suet. It must be sent quickly to table, and covered plentifully with sifted sugar.

_Time_.--Baked batter pudding, with fruit, 1-1/4 to 1-1/2 hour; boiled ditto, 1-1/2 to 1-3/4 hour, allowing that both are made with the above proportion of batter. Smaller puddings will be done enough in 3/4 or 1 hour.

_Average cost_, 10d.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ at any time, with dried fruits.

BOILED BATTER PUDDING.

1248. INGREDIENTS.--3 eggs, 1 oz. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt.

_Mode_.--Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for 1-1/4 hour. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind: when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.

_Time_.--1-1/4 hour in a basin, 1 hour in a cloth. _Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

ORANGE BATTER PUDDING.

1249. INGREDIENTS.--4 eggs, 1 pint of milk, 1-1/4 oz. of loaf sugar, 3 tablespoonfuls of flour.

_Mode_.--Make the batter with the above ingredients, put it into a well-buttered basin, tie it down with a cloth, and boil for 1 hour. As soon as it is turned out of the basin, put a small jar of orange marmalade all over the top, and send the pudding very quickly to table.

_Time_.--1 hour. _Average cost_, with the marmalade, 1s. 3d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time; but more suitable for a winter pudding.

BAKED BREAD PUDDING.

1250. INGREDIENTS.--1/2 lb. of grated bread, 1 pint of milk, 4 eggs, 4 oz. of butter, 4 oz. of moist sugar, 2 oz. of candied peel, 6 bitter almonds, 1 tablespoonful of brandy.

_Mode_.--Put the milk into a stewpan, with the bitter almonds; let it infuse for 1/4 hour; bring it to the boiling point; strain it on to the bread crumbs, and let these remain till cold; then add the eggs, which should be well whisked, the butter, sugar, and brandy, and beat the pudding well until all the ingredients are thoroughly mixed; line the bottom of a pie-dish with the candied peel sliced thin, put in the mixture, and bake for nearly 3/4 hour.

_Time_.--Nearly 3/4 hour. _Average cost_, 1s. 4d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

_Note_.--A few currants may be substituted for the candied peel, and will be found an excellent addition to this pudding: they should be beaten in with the mixture, and not laid at the bottom of the pie-dish.

VERY PLAIN BREAD PUDDING.

1251. INGREDIENTS.--Odd pieces of crust or crumb of bread; to every quart allow 1/2 teaspoonful of salt, 1 teaspoonful of grated nutmeg, 3 oz. of moist sugar, 1/2 lb. of currants, 1-1/4 oz. of butter.

_Mode_.--Break the bread into small pieces, and pour on them as much boiling water as will soak them well. Let these stand till the water is cool; then press it out, and mash the bread with a fork until it is quite free from lumps. Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together, and put it into a well-buttered pie-dish. Smooth the surface with the back of a spoon, and place the butter in small pieces over the top; bake in a moderate oven for 1-1/2 hour, and serve very hot. Boiling milk substituted for the boiling water would very much improve this pudding.

_Time_.--1-1/2 hour. _Average cost_, 6d., exclusive of the bread.

_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

BOILED BREAD PUDDING.

1252. INGREDIENTS.--1-1/2 pint of milk, 3/4 pint of bread crumbs, sugar to taste, 4 eggs, 1 oz. of butter, 3 oz. of currants, 1/4 teaspoonful of grated nutmeg.

_Mode_.--Make the milk boiling, and pour it on the bread crumbs; let these remain till cold; then add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked, and dried. Beat the pudding well, and put it into a buttered basin; tie it down tightly with a cloth, plunge it into boiling water, and boil for 1-1/4 hour; turn it out of the basin, and serve with sifted sugar. Any odd pieces or scraps of bread answer for this pudding; but they should be soaked overnight, and, when wanted for use, should have the water well squeezed from them.

_Time_.--1-1/4 hour. _Average cost_, 1s.

_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

BREAD.--Bread contains, in its composition, in the form of
vegetable albumen and vegetable fibrine, two of the chief
constituents of flesh, and, in its incombustible constituents,
the salts which are indispensable for sanguification, of the
same quality and in the same proportion as flesh. But flesh
contains, besides these, a number of substances which are
entirely wanting in vegetable food; and on these peculiar
constituents of flesh depend certain effects, by which it is
essentially distinguished from other articles of food.

BROWN-BREAD PUDDING.

1253. INGREDIENTS.--3/4 lb. of brown-bread crumbs, 1/2 lb. of currants, 1/2 lb. of suet, 1/4 lb. of moist sugar, 4 eggs, 2 tablespoonfuls of brandy, 2 tablespoonfuls of cream, grated nutmeg to taste.

_Mode_.--Grate 3/4 lb. of crumbs from a stale brown loaf; add to these the currants and suet, and be particular that the latter is finely chopped. Put in the remaining ingredients; beat the pudding well for a few minutes; put it into a buttered basin or mould; tie it down tightly, and boil for nearly 4 hours. Send sweet sauce to table with it.

_Time_.--Nearly 4 hours. _Average cost_, 1s. 6d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time; but more suitable for a winter pudding.

MINIATURE BREAD PUDDINGS.

1254. INGREDIENTS.--1 pint of milk, 1/2 lb. of bread crumbs, 4 eggs, 2 oz. of butter, sugar to taste, 2 tablespoonfuls of brandy, 1 teaspoonful of finely-minced lemon-peel.

_Mode_.--Make the milk boiling, pour it on to the bread crumbs, and let them soak for about 1/2 hour. Beat the eggs, mix these with the bread crumbs, add the remaining ingredients, and stir well until all is thoroughly mixed. Butter some small cups; rather more than half fill them with the mixture, and bake in a moderate oven from 20 minutes to 1/2 hour, and serve with sweet sauce. A few currants may be added to these puddings: about 3 oz. will be found sufficient for the above quantity.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 10d.

_Sufficient_ for 7 or 8 small puddings.

_Seasonable_ at any time.

BAKED BREAD-AND-BUTTER PUDDING.

1255. INGREDIENTS.--9 thin slices of bread and butter, 1-1/2 pint of milk, 4 eggs, sugar to taste, 1/4 lb. of currants, flavouring of vanilla, grated lemon-peel or nutmeg.

_Mode_.--Cut 9 slices of bread and butter not very thick, and put them into a pie-dish, with currants between each layer and on the top. Sweeten and flavour the milk, either by infusing a little lemon-peel in it, or by adding a few drops of essence of vanilla; well whisk the eggs, and stir these to the milk. _Strain_ this over the bread and butter, and bake in a moderate oven for 1 hour, or rather longer. This pudding may be very much enriched by adding cream, candied peel, or more eggs than stated above. It should not be turned out, but sent to table in the pie-dish, and is better for being made about 2 hours before it is baked.

_Time_.--1 hour, or rather longer. _Average cost_, 9d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

BUTTER.--Butter is indispensable in almost all culinary
preparations. Good fresh butter, used in moderation, is easily
digested; it is softening, nutritious, and fattening, and is far
more easily digested than any other of the oleaginous substances
sometimes used in its place.

CABINET or CHANCELLOR'S PUDDING.

1256. INGREDIENTS.--1-1/2 oz. of candied peel, 4 oz. of currants, 4 dozen sultanas, a few slices of Savoy cake, sponge cake, a French roll, 4 eggs, 1 pint of milk, grated lemon-rind, 1/4 nutmeg, 3 table-spoonfuls of sugar.

_Mode_.--Melt some butter to a paste, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part. Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces between with currants and sultanas; then add a few slices of sponge cake or French roll; drop a few drops of melted butter on these, and between each layer sprinkle a few currants. Proceed in this manner until the mould is nearly full; then flavour the milk with nutmeg and grated lemon-rind; add the sugar, and stir to this the eggs, which should be well beaten. Beat this mixture for a few minutes; then strain it into the mould, which should be quite full; tie a piece of buttered paper over it, and let it stand for 2 hours; then tie it down with a cloth, put it into boiling water, and let it boil slowly for 1 hour. In taking it up, let it stand for a minute or two before the cloth is removed; then quickly turn it out of the mould or basin, and serve with sweet sauce separately. The flavouring of this pudding may be varied by substituting for the lemon-rind essence of vanilla or bitter almonds; and it may be made much richer by using cream; but this is not at all necessary.

_Time_.--1 hour. _Average cost_, 1s. 3d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

A PLAIN CABINET or BOILED BREAD-AND-BUTTER PUDDING.

1257. INGREDIENTS.--2 oz. of raisins, a few thin slices of bread and butter, 3 eggs, 1 pint of milk, sugar to taste, 1/4 nutmeg.

_Mode_.--Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs; add to them the milk, sugar, and grated nutmeg; mix all well together, and pour the whole on to the bread and butter; let it stand 1/2 hour, then tie a floured cloth over it; boil for 1 hour, and serve with sweet sauce. Care must be taken that the basin is quite full before the cloth is tied over.

_Time_.--1 hour. _Average cost_, 9d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

CANARY PUDDING.

1258. INGREDIENTS.--The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs.

_Mode_.--Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce.

_Time_.--2 hours. _Average cost_, 9d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BAKED OR BOILED CARROT PUDDING.

1259. INGREDIENTS.--1/2 lb. of bread crumbs, 4 oz. of suet, 1/4 lb. of stoned raisins, 3/4 lb. of carrot, 1/4 lb. of currants, 3 oz. of sugar, 3 eggs, milk, 1/4 nutmeg.

_Mode_.--Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2-1/2 hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve.

_Time_.--2-1/2 hours to boil; 1 hour to bake. _Average cost_, 1s. 2d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from September to March.

CARROTS, says Liebig, contain the same kind of sugar as the
juice of the sugar-cane.

ROYAL COBURG PUDDING.

1260. INGREDIENTS.--1 pint of new milk, 6 oz. of flour, 6 oz. of sugar, 6 oz. of butter, 6 oz. of currants, 6 eggs, brandy and grated nutmeg to taste.

_Mode_.--Mix the flour to a smooth batter with the milk, add the remaining ingredients _gradually_, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce.

_Time_.--3/4 hour. _Average cost_, 1s. 9d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

CHERRY TART.

1261. INGREDIENTS.--1-1/2 lb. of cherries, 2 small tablespoonfuls of moist sugar, 1/2 lb. of short crust, No. 1210 or 1211.

_Mode_.--Pick the stalks from the cherries, put them, with the sugar, into a _deep_ pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with 1/2 lb. of flour, by either of the recipes 1210 or 1211; lay a border round the edge of the dish; put on the cover, and ornament the edges; bake in a brisk oven from 1/2 hour to 40 minutes; strew finely-sifted sugar over, and serve hot or cold, although the latter is the more usual mode. It is more economical to make two or three tarts at one time, as the trimmings from one tart answer for lining the edges of the dish for another, and so much paste is not required as when they are made singly. Unless for family use, never make fruit pies in very _large_ dishes; select them, however, as deep as possible.

_Time_.--1/2 hour to 40 minutes.

_Average cost_, in full season, 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in June, July, and August.

_Note_.--A few currants added to the cherries will be found to impart a nice piquant taste to them.

CHERRIES.--According to Lucullus, the cherry-tree was known in
Asia in the year of Rome 680. Seventy different species of
cherries, wild and cultivated, exist, which are distinguishable
from each other by the difference of their form, size, and
colour. The French distil from cherries a liqueur Darned
_kirsch-waser_ (_eau de cérises_); the Italians prepare, from a
cherry called marusca, the liqueur named _marasquin_, sweeter
and more agreeable than the former. The most wholesome cherries
have a tender and delicate skin; those with a hard skin should
be very carefully masticated. Sweetmeats, syrups, tarts,
entremets, &c., of cherries, are universally approved.

COLD PUDDING.

1262. INGREDIENTS.--4 eggs, 1 pint of milk, sugar to taste, a little grated lemon-rind, 2 oz. of raisins, 4 tablespoonfuls of marmalade, a few slices of sponge cake.

_Mode_.--Sweeten the milk with lump sugar, add a little grated lemon-rind, and stir to this the eggs, which should be well whisked; line a buttered mould with the raisins, stoned and cut in half; spread the slices of cake with the marmalade, and place them in the mould; then pour in the custard, tie the pudding down with paper and a cloth, and boil gently for 1 hour: when cold, turn it out, and serve.

_Time_.--1 hour. _Average cost_, 1s. 1d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

COLLEGE PUDDINGS.

1263. INGREDIENTS.--1 pint of bread crumbs, 6 oz. of finely-chopped suet, 1/4 lb. of currants, a few thin slices of candied peel, 3 oz. of sugar, 1/4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy.

_Mode_.--Put the bread crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces; fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown; drain them on a piece of blotting-paper before the fire; dish, and serve with wine sauce.

_Time_.--15 to 20 minutes. _Average cost_, 1s.

_Sufficient_ for 7 or 8 puddings. _Seasonable_ at any time.

CURRANT DUMPLINGS.

1264. INGREDIENTS.--1 lb. of flour, 6 oz. of suet, 1/2 lb. of currants, rather more than 1/2 pint of water.

_Mode_.--Chop the suet finely, mix it with the flour, and add the currants, which should be nicely washed, picked, and dried; mix the whole to a limp paste with the water (if wanted very nice, use milk); divide it into 7 or 8 dumplings; tie them in cloths, and boil for 1-1/4 hour. They may be boiled without a cloth: they should then be made into round balls, and dropped into boiling water, and should be moved about at first, to prevent them from sticking to the bottom of the saucepan. Serve with a cut lemon, cold butter, and sifted sugar.

_Time_.--In a cloth, 1-1/4 hour; without, 3/4 hour.

_Average cost_, 9 d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

ZANTE CURRANTS.--The dried fruit which goes by the name of
currants in grocers' shops is not a currant really, but a small
kind of grape, chiefly cultivated in the Morea and the Ionian
Islands, Corfu, Zante, &c. Those of Zante are cultivated in an
immense plain, under the shelter of mountains, on the shore of
the island, where the sun has great power, and brings them to
maturity. When gathered and dried by the sun and air, on mats,
they are conveyed to magazines, heaped together, and left to
cake, until ready for shipping. They are then dug out by iron
crowbars, trodden into casks, and exported. The fertile vale of
"Zante the woody" produces about 9,000,000 lbs. of currants
annually. In cakes and puddings this delicious little grape is
most extensively used; in fact, we could not make a plum pudding
without the currant.

BOILED CURRANT PUDDING.

(_Plain and Economical_.)

1265. INGREDIENTS.--1 lb. of flour, 1/2 lb. of suet, 1/2 lb. of currants, milk.

_Mode_.--Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3-1/2 hours; serve with a cut lemon, cold butter, and sifted sugar.

_Time_.--3-1/2 hours. _Average cost_, 10d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

BLACK or RED CURRANT PUDDING.

1266. INGREDIENTS.--1 quart of red or black currants, measured with the stalks, 1/4 lb. of moist sugar, suet crust No. 1215, or butter crust No. 1213.

_Mode_.--Make, with 3/4 lb. of flour, either a suet crust or butter crust (the former is usually made); butter a basin, and line it with part of the crust; put in the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges very secure, that the juice does not escape; tie it down with a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours. Boiled without a basin, allow 1/2 hour less. We have allowed rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when _well sweetened_ before they are boiled, besides being more economical. A few raspberries added to red-currant pudding are a very nice addition: about 1/2 pint would be sufficient for the above quantity of fruit. Fruit puddings are very delicious if, when they are turned out of the basin, the crust is browned with a salamander, or put into a very hot oven for a few minutes to colour it: this makes it crisp on the surface.

_Time_.--2-1/2 to 3 hours; without a basin, 2 to 2-1/2 hours.

_Average cost_, in full season, 8d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in June, July, and August.

CURRANTS.--The utility of currants, red, black, or white, has
long been established in domestic economy. The juice of the red
species, if boiled with an equal weight of loaf sugar, forms an
agreeable substance called _currant jelly_, much employed in
sauces, and very valuable in the cure of sore throats and colds.
The French mix it with sugar and water, and thus form an
agreeable beverage. The juice of currants is a valuable remedy
in obstructions of the bowels; and, in febrile complaints, it is
useful on account of its readily quenching thirst, and for its
cooling effect on the stomach. White and flesh-coloured
currants have, with the exception of the fullness of flavour, in
every respect, the same qualities as the red species. Both white
and red currants are pleasant additions to the dessert, but the
black variety is mostly used for culinary and medicinal
purposes, especially in the form of jelly for quinsies. The
leaves of the black currant make a pleasant tea.

RED-CURRANT AND RASPBERRY TART.

1267. INGREDIENTS.--1-1/2 pint of picked currants, 1/2 pint of raspberries, 3 heaped tablespoonfuls of moist sugar, 1/2 lb. of short crust.

_Mode_.--Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot.

_Time_.--1/2 to 3/4 hour.

_Average cost_.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in June, July, and August.

RASPBERRIES.--There are two sorts of raspberries, the red and
the white. Both the scent and flavour of this fruit are very
refreshing, and the berry itself is exceedingly wholesome, and
invaluable to people of a nervous or bilious temperament. We are
not aware, however, of its being cultivated with the same amount
of care which is bestowed upon some other of the berry tribe,
although it is far from improbable that a more careful
cultivation would not be repaid by a considerable improvement in
the size and flavour of the berry; neither, as an eating fruit,
is it so universally esteemed as the strawberry, with whose
lusciousness and peculiarly agreeable flavour it can bear no
comparison. In Scotland, it is found in large quantities,
growing wild, and is eagerly sought after, in the woods, by
children. Its juice is rich and abundant, and to many, extremely
agreeable.

BAKED CUSTARD PUDDING.

1268. INGREDIENTS.--1-1/2 pint of milk, the rind of 1/4 lemon, 1/4 lb. of moist sugar, 4 eggs.

_Mode_.--Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a _very slow_ oven for about 1/2 hour, or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.

_Time_.--1/2 to 3/4 hour.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

_Note_.--This pudding is usually served cold with fruit tarts.

BOILED CUSTARD PUDDING.

1269. INGREDIENTS.--1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste.

_Mode_.--Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for 1/2 hour; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.

_Time_.--1/2 hour. _Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

DAMSON TART.

1270. INGREDIENTS.--1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2 lb. of short or puff crust.

_Mode_.--Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from 1/2 to 3/4 hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.

_Time_.--1/2 to 3/4 hour.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in September and October.

DAMSONS.--Whether for jam, jelly, pie, pudding, water, ice,
wine, dried fruit or preserved, the damson, or _damascene_ (for
it was originally brought from Damascus, whence its name), is
invaluable. It combines sugary and acid qualities in happy
proportions, when full ripe. It is a fruit easily cultivated;
and, if budded nine inches from the ground on vigorous stocks,
it will grow several feet high in the first year, and make fine
standards the year following. Amongst the list of the best sorts
of baking plums, the damson stands first, not only on account of
the abundance of its juice, but also on account of its soon
softening. Because of the roughness of its flavour, it requires
a large quantity of sugar.

DAMSON PUDDING.

1271. INGREDIENTS.--1-1/2 pint of damsons, 1/4 lb. of moist sugar, 3/4 lb. of suet or butter crust.

_Mode_.--Make a suet crust with 3/4 lb. of flour by recipe No. 1215; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape; tie over a floured cloth, put the pudding into boiling water, and boil from 2-1/2 to 3 hours.

_Time_.--2-1/2 to 3 hours.

_Average cost_, 8d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in September and October.

DELHI PUDDING.

1272. INGREDIENTS.--4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, 3/4 lb. of suet crust No. 1215.

_Mode_.--Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours.

_Time_.--2 hours.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from August to March.

EMPRESS PUDDING.

1273. INGREDIENTS.--1/2 lb. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to soften the rice.

_Mode_.--Boil the rice in the milk until very soft; then add the butter boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for 3/4 hour. This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it.

_Time_.--3/4 hour.

_Average cost_, 1s.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

EXETER PUDDING.

(_Very rich_.)

1274. INGREDIENTS.--10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of 1/2 lemon, 1/4 pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge cakes, 2 oz. of ratafias, 1/2 lb. of jam.

_Mode_.--Put the bread crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:--Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.

_Time_.--From 1 to 1-1/4 hour. _Average cost_, 2s. 6d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

FIG PUDDING.

I.

1275. INGREDIENTS.--2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk.

_Mode_.--Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream.

_Time_.--3 hours, or longer. _Average cost_, 2s.

_Sufficient_ for 7 or 8 persons.

_Seasonable_.--Suitable for a winter pudding.

II.

(_Staffordshire Recipe_.)

1276. INGREDIENTS.--1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, milk.

_Mode_.--Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to 2 hours.

_Time_.--1-1/2 to 2 hours. _Average cost_, 1s. 1d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

FOLKESTONE PUDDING-PIES.

1277. INGREDIENTS.--1 pint of milk, 3 oz. of ground rice, 3 oz. of butter, 1/4 lb. of sugar, flavouring of lemon-peel or bay-leaf, 6 eggs, puff-paste, currants.

_Mode_.--Infuse 2 laurel or bay leaves, or the rind of 1/2 lemon, in the milk, and when it is well flavoured, strain it, and add the rice; boil these for 1/4 hour, stirring all the time; then take them off the fire, stir in the butter, sugar, and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven.

_Time_.--20 to 25 minutes. _Average cost_, 1s. 1d.

_Sufficient_ to fill a dozen patty-pans.

_Seasonable_ at any time.

FRUIT TURNOVERS (suitable for Pic-Nics).

1278. INGREDIENTS.--Puff-paste No. 1206, any kind of fruit, sugar to taste.

_Mode_.--Make some puff-paste by recipe No. 1206; roll it out to the thickness of about 1/4 inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first, and then inclosed in the crust; or jam, of any kind, may be substituted for fresh fruit.

_Time_.--20 minutes.

_Sufficient_--1/2 lb. of puff-paste will make a dozen turnovers.

_Seasonable_ at any time.

GERMAN PUDDING.

1279. INGREDIENTS.--2 teaspoonfuls of flour, 1 teaspoonful of arrowroot, 1 pint of milk, 2 oz. of butter, sugar to taste, the rind of 1/2 lemon, 4 eggs, 3 tablespoonfuls of brandy.

_Mode_.--Boil the milk with the lemon-rind until well flavoured; then strain it, and mix with it the flour, arrowroot, butter, and sugar. Boil these ingredients for a few minutes, keeping them well stirred; then take them off the fire and mix with them the eggs, yolks and whites, beaten separately and added separately. Boil some sugar to candy; line a mould with this, put in the brandy, then the mixture; tie down with a cloth, and boil for rather more than 1 hour. When turned out, the brandy and sugar make a nice sauce.

_Time_.--Rather more than 1 hour. _Average cost_, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

DAMPFNUDELN, or GERMAN PUDDINGS.

1280. INGREDIENTS.--1 lb. of flour, 1/4 lb. of butter, 5 eggs, 2 small tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar, milk, a very little salt.

_Mode_.--Put the flour into a basin, make a hole in the centre, into which put the yeast, and rather more than 1/4 pint of warm milk; make this into a batter with the middle of the flour, and let the sponge rise in a warm temperature. When sufficiently risen, mix the eggs, butter, sugar, and salt with a little more warm milk, and knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, put it in a warm place, and when the dough has nicely risen, knead it into small balls; butter the bottom of a deep sauté-pan, strew over some pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one another; then pour over sufficient milk to cover them, put on the lid, and let them rise to twice their original size by the side of the fire. Now place them in the oven for a few minutes, to acquire a nice brown colour, and serve them on a napkin, with custard sauce flavoured with vanilla, or a _compôte_ of any fruit that may be preferred.

_Time_.--1/2 to 3/4 hour for the sponge to rise; 10 to 15 minutes for the puddings to rise; 10 minutes to bake them in a brisk oven.

_Sufficient_ for 10 or 12 dampfnudeln.

_Seasonable_ at any time.

GINGER PUDDING.

1281. INGREDIENTS.--1/2 lb. of flour, 1/4 lb. of suet, 1/4 lb. of moist sugar, 2 large teaspoonfuls of grated ginger.

_Mode_.--Shred the suet very fine, mix it with the flour, sugar, and ginger; stir all well together; butter a basin, and put the mixture in _dry_; tie a cloth over, and boil for 3 hours.

_Time_.--3 hours. _Average cost_, 6d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

GOLDEN PUDDING.

1282. INGREDIENTS.--1/4 lb. of bread crumbs, 1/4 lb. of suet, 1/4 lb. of marmalade, 1/4 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.

BAKED GOOSEBERRY PUDDING.

1283. INGREDIENTS.--Gooseberries, 3 eggs, 1-1/2 oz. of butter, 1/2 pint of bread crumbs, sugar to taste.

_Mode_.--Put the gooseberries into a jar, previously cutting off the tops and tails; place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp; then beat them through a coarse sieve, and to every pint of pulp add 3 well-whisked eggs, 1-1/2 oz. of butter, 1/2 pint of bread crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve.

_Time_.--About 40 minutes. _Average cost_, 10d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ from May to July.

BOILED GOOSEBERRY PUDDING.

1284. INGREDIENTS.--3/4 lb. of suet crust No. 1215, 1-1/2 pint of green gooseberries, 1/4 lb. of moist sugar.

_Mode_.--Line a pudding-basin with suet crust no. 1215, rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours; turn it out of the basin, and serve with a jug of cream.

_Time_.--2-1/2 to 3 hours. _Average cost_, 10d.

_Sufficient_ for 6 or 7 persons. _Seasonable_ from May to July.

GOOSEBERRY TART.

1285. INGREDIENTS.--1-1/2 pint of gooseberries, 1/2 lb. of short crust No. 1211, 1/4 lb. of moist sugar.

_Mode_.--With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about 3/4 hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked custards, should always accompany this dish.

_Time_.--3/4 hour.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from May to July.

GOOSEBERRIES.--The red and the white are the two principal
varieties of gooseberries. The red are rather the more acid;
but, when covered with white sugar, are most wholesome, because
the sugar neutralizes their acidity. Red gooseberries make an
excellent jelly, which is light and refreshing, but not very
nourishing. It is good for bilious and plethoric persons, and to
invalids generally who need light and digestible food. It is a
fruit from which many dishes might be made. All sorts of
gooseberries are agreeable when stewed, and, in this country
especially, there is no fruit so universally in favour. In
Scotland, there is scarcely a cottage-garden without its
gooseberry-bush. Several of the species are cultivated with the
nicest care.

HALF-PAY PUDDING.

1286. INGREDIENTS.--1/4 lb. of suet, 1/4 lb. of currants, 1/4 lb. of raisins, 1/4 lb. of flour, 1/4 lb. of bread crumbs, 2 tablespoonfuls of treacle, 1/2 pint of milk.

_Mode_.--Chop the suet finely; mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread crumbs, and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3-1/2 hours.

_Time_.--3-1/2 hours.

_Average cost_, 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

HERODOTUS PUDDING.

1287. INGREDIENTS.--1/2 lb. of bread crumbs, 1/2 lb. of good figs, 6 oz. of suet, 6 oz. of moist sugar, 1/2 saltspoonful of salt, 3 eggs, nutmeg to taste.

_Mode_.--Mince the suet and figs very finely; add the remaining ingredients, taking care that the eggs are well whisked; beat the mixture for a few minutes, put it into a buttered mould, tie it down with a floured cloth, and boil the pudding for 5 hours. Serve with wine sauce.

_Time_.--5 hours.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

HUNTER'S PUDDING.

1288. INGREDIENTS.--1 lb. of raisins, 1 lb. of currants, 1 lb. of suet, 1 lb. of bread crumbs, 3 lb. of moist sugar, 8 eggs, 1 tablespoonful of flour, 3 lb. of mixed candied peel, 1 glass of brandy, 10 drops of essence of lemon, 10 drops of essence of almonds, 1/2 nutmeg, 2 blades of mace, 6 cloves.

_Mode_.--Stone and shred the raisins rather small, chop the suet finely, and rub the bread until all lumps are well broken; pound the spice to powder, cut the candied peel into thin shreds, and mix all these ingredients well together, adding the sugar. Beat the eggs to a strong froth, and as they are beaten, drop into them the essence of lemon and essence of almonds; stir these to the dry ingredients, mix well, and add the brandy. Tie the pudding firmly in a cloth, and boil it for 6 hours at the least: 7 or 8 hours would be still better for it. Serve with boiled custard, or red-currant jelly, or brandy sauce.

_Time_.--6 to 8 hours.

_Average cost_, 3s. 6d.

_Sufficient_ for 9 or 10 persons.

_Seasonable_ in winter.

ICED PUDDING.

(_Parisian Recipe_.)

1289. INGREDIENTS.--1/2 lb. of sweet almonds, 2 oz. of bitter ones, 3/4 lb. of sugar, 8 eggs, 1-1/2 pint of milk.

_Mode_.--Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it as directed in recipe 1290. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a _compôte_ of any fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curaçoa, or Maraschino.

_Time_.--1/2 hour to freeze the mixture.

_Seasonable_.--Served all the year round.

ICED APPLE PUDDING. (_French Recipe, after Carême_.)

1290. INGREDIENTS.--2 dozen apples, a small pot of apricot-jam, 1/2 lb. of sugar, 1 Seville orange, 1/4 pint of preserved cherries, 1/4 lb. of raisins, 1 oz. of citron, 2 oz. of almonds, 1 gill of Curaçoa, 1 gill of Maraschino, 1 pint of cream.

_Mode_.--Peel, core, and cut the apples into quarters, and simmer them over the fire until soft; then mix with them the apricot-jam and the sugar, on which the rind of the orange should be previously rubbed; work all these ingredients through a sieve, and put them into the freezing-pot. Stone the raisins, and simmer them in a little syrup for a few minutes; add these, with the sliced citron, the almonds cut in dice, and the cherries drained from their syrup, to the ingredients in the freezing-pot; put in the Curaçoa and Maraschino, and freeze again; add as much whipped cream as will be required, freeze again, and fill the mould. Put the lid on, and plunge the mould into the ice-pot; cover it with a wet cloth and pounded ice and saltpetre, where it should remain until wanted for table. Turn the pudding out of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a little iced whipped cream, in a sauce-tureen or glass dish.

_Time_.--1/2 hour to freeze the mixture.

_Seasonable_ from August to March.

_Method of working the freezing Apparatus_.--Put into the outer pail some pounded ice, upon which strew some saltpetre; then fix the pewter freezing-pot upon this, and surround it entirely with ice and saltpetre. Wipe the cover and edges of the pot, pour in the preparation, and close the lid; a quarter of an hour after, begin turning the freezing-pan from right to left, and when the mixture begins to be firm round the sides of the pot, stir it about with the slice or spattle, that the preparation may be equally congealed. Close the lid again, keep working from right to left, and, from time to time, remove the mixture from the sides, that it may be smooth; and when perfectly frozen, it is ready to put in the mould; the mould should then be placed in the ice again, where it should remain until wanted for table.

ROLY-POLY JAM PUDDING.

1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam.

_Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings.

_Time_.--2 hours.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.

LEMON CHEESECAKES.

1292. INGREDIENTS.--1/4 lb. of butter, 1 lb. of loaf sugar, 6 eggs, the rind of 2 lemons and the juice of 3.

_Mode_.--Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done; then put it into small jars, and keep in a dry place. This mixture will remain good 3 or 4 months. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit; line some patty-pans with good puff-paste, rather more than half fill them with the mixture, and bake for about 1/4 hour in a good brisk oven.

_Time_.--1/4 hour.

_Average cost_, 1s. 4d.

_Sufficient_ for 24 cheesecakes.

_Seasonable_ at any time.

LEMON MINCEMEAT.

1293. INGREDIENTS.--2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste.

_Mode_.--Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

_Average cost_, 2s.

_Sufficient_ for 18 large or 24 small pies.

_Seasonable_.--Make this about the beginning of December.

LEMON DUMPLINGS.

1294. INGREDIENTS.--1/2 lb. of grated bread, 1/4 lb. of chopped suet, 1/4 lb. of moist sugar, 2 eggs, 1 large lemon.

_Mode_.--Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced. Moisten with the eggs and strained lemon-juice; stir well, and put the mixture into small buttered cups. Tie them down and boil for 3/4 hour. Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce.

_Time_.--3/4 hour.

_Average cost_, 7d.

_Sufficient_ for 6 dumplings.

_Seasonable_ at any time.

BAKED LEMON PUDDING.

I.

1295. INGREDIENTS.--The yolks of 4 eggs, 4 oz. of pounded sugar, 1 lemon, 1/4 lb. of butter, puff-crust.

_Mode_.--Beat the eggs to a froth; mix with them the sugar and warmed butter; stir these ingredients well together, putting in the grated rind and strained juice of the lemon-peel. Line a shallow dish with puff-paste; put in the mixture, and bake in a moderate oven for 40 minutes; turn the pudding out of the dish, strew over it sifted sugar, and serve.

_Time_.--40 minutes.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

II.

1296. INGREDIENTS.--10 oz. of bread crumbs, 2 pints of milk, 2 oz. of butter, 1 lemon, 1/4 lb. of pounded sugar, 4 eggs, 1 tablespoonful of brandy.

_Mode_.--Bring the milk to the boiling point, stir in the butter, and pour these hot over the bread crumbs; add the sugar and very finely-minced lemon-peel; beat the eggs, and stir these in with the brandy to the other ingredients; put a paste round the dish, and bake for 3/4 hour.

_Time_.--3/4 hour. _Average cost_, 1s. 2d.