The Book of Household Management Part 155

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 b.u.t.tered 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 quant.i.ties 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 b.u.t.ter, 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 coa.r.s.e sieve, and to every pint of pulp add 3 well-whisked eggs, 1-1/2 oz. of b.u.t.ter, 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.

[Ill.u.s.tration: GOOSEBERRY.]

GOOSEBERRIES.--The red and the white are the two princ.i.p.al 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 b.u.t.tered 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 b.u.t.tered 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 gla.s.s 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_.)