Home Cookery.

Waikato Times, Volume XXV, Issue 2090, 28 November 1885, Page 2 (Supplement)

Home Cookery.

By Miss A. Griogs, Teacher at the Edinburgh Sahool of Domestic Economy. Tirf: recipes of the following puddings are suitable for uso during thatestiva season o! Christmas -tide: — Pudding a la /.Vine.— One pound of butter, ono pound of hilled sugar, eight eges, one pound of flour, cix ounces of dried cherries, chrro ounces of raieins, three oudcp3 oi preytived ginger, two ounces of candied peel, the grated rind of two lemons, half a nutmeg grated. Beat the butter and sugar vigorously with your hand until tho mixture reretnllcß thick cream, then add tho eggi one by one, and beat five minuses betweon the ac*ti.tion of each egg. When thece have been well beaten, add the flour and fruit by degrees, and take care that all oiethos/ou^hly mixed. Butter a pudding basin or mould, pout ia tho mixture, cover with a lid or buttered paper ; place the mould in & enncejjan -with boiling water enough to reach holf-way up. Cover the saucepan, and let therpudding steam for four hour?. Look from time to time to sea that tbc water has not evaporated, and if so Add more. When tho pudding ia cooked, remove the covering, reversa the mould on to a hot dish, give one Bhake, lift the mould, and leave the pudding standing. Serve as hot as possible, with sauce around, prepared as follows : — Put four ounces of loaf sugar into a saucepan, with one gill of water, and the jaicv? of one lemon. *Let theso boil until quite clear. Remove afiy froth or ecuib that may rise to the surface, and then add thiee tablespoon fiful of the juica from the preserved ginger, and a few piroes of ginger out small. A Good Plum Pudding tor Cmusravs — Half a pound of flour, one pound of moi?t eugar, one pound of beef suet, half a pound of bread crumbs, one pound of raisins, one pouud of currants, three-quarters of a pound of mixed candted peel, half a pound of apples, three ounces of sweet almonds, the juico and grated rind of two lemons, one tcaspoonful of oalt, half a nutmeg grated, a little ground finger, eight egg?, two glasses of brandy. Bamove fill oLin and fibre from tho suet, and ohop ft very finely; cut the raisins, and take out the stones, cleanse and dry the currants, olioe the candied peeL pare, core, and ehopj the apples, blanch ana pound the almonds, and mix all the dry ingredients, beat the eg^s, yolks and whites together, until frothy, mix these with the dry materials, add the brandy. This mixture should be sulßoiently sti£F for a spoon to stand-in it and not fall to the right or to the left. Well grea«re a basin" or mould, pour in the mixture, cover* with a buttered paper, and then a cloth tied tightly over, and boil for six hours, the first day, then take out and hang up until the day tho pudding ia required for use, and then boil for two hours. Take caro always to have the water quite boiling before the pudding is put in. When the pudding is cooked and ready for serving, turn it on to a hot diah, cut a piece out from tho top, and pour into the cavity one glass of brandy, set lire to it, and send to table. While still alight, sarv9 with brandy sauce ia & separata vessel. Bhandv Sauce.— One ounce of butter, one ounce of airowrooi; or flour, two ounces of sugar, haif a pint of water, one wine glass of white wine, one ditto of branjy. Meifc the butter in a c-aucpan, add the flour, and when thoso two ingredients are thoroughly amalgamated, pour on the water, and stir until boiling, mix in the sugar lastly, and just before serving add the wine and brandy, when it will be ready to serve. Note— Old beer or milk may be u^ed in plac, of brandy lor mixing tbe above pudding ; and the same proportions of milk in placD of the water, wine, and brandy, for the sauce. Pdddixo a li\ Fjiancuse. — Six ounces of beff marrow, four ounces of flour, two tablecpooneful of apricot jam, two ounces of sugar, two ounces of apples, three ounces of dried ohcrries, two ounces of candied peel, one glass of biandy, three eggs, one gill of milk, tha grated rind and juice of one orange, and the ssma of one Ismon, a pinch of grated nutmeg. Chop the marrow into small pieces, peel and minoe tha apples, cut the ohemes in halves, shrod the candied peel, beat the yolka of the ep^'fl and sugar together until they are of the consistency of cream ; then add the flour and milk, and heat for at least five minutes. Add the fruit and marrow with the brandy, whip the whites to a stiff froth, and stir lightly in, po'ir into a well-buttered mould, cover and boil for five hours. Turn on to a hot dnb, and ecrve with sauce, made as follows :— Put the yolks of three eggs into a basin, with two table->poonful of sifted sugar and one glassful of sherry ; place the basin in a saucepau of boiling water, and beat the contents of tha basin continually until tho mixture presents a thiok j and frothy appearance, then immediately lift the basin from tho water, and pour the sauce upon the pudding. Bbadfokd Puddixg.— Four ounces of butter, three ounces of sifted sugar, four eggs, four ounces of flour, two tablespoonful of cream, one ounce of each dried oherries, oandid peel, and citron. Beat the butter and sugar to the consistency of oream, add the flour and yolks of eggs, and beat again, then the cream and fruit, whip the whites of eggs to a froth, stir them lightly in, pour the mixture into a shallow dish, and bake in a moderate oven for about thirty minutes, sift sugar ovov, and servo with tho samo sauce ao described for the pudding 6. Ia Francaise, bui in a separato vessel.