MISCELLANY 51
MRS BEETON’S PUDDINGS IV
SWEET MACARONI PUDDING.
1301.
INGREDIENTS.—2-1/2 oz. of macaroni, 2 pints of milk, the rind of 1/2 lemon, 3
eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls of brandy.
Mode.—Put the macaroni, with a pint of the milk, into a
saucepan with the lemon-peel, and let it simmer gently until the macaroni is
tender; then put it into a pie-dish without the peel; mix the other pint of
milk with the eggs; stir these well together, adding the sugar and brandy, and
pour the mixture over the macaroni. Grate a little nutmeg over the top, and
bake in a moderate oven for 1/2 hour. To make this pudding look nice, a paste
should be laid round the edges of the dish, and, for variety, a layer of
preserve or marmalade may be placed on the macaroni: in this case omit the
brandy.
Time.—3/4 hour to simmer the macaroni; 1/2 hour to bake
the pudding.
Average
cost, 11d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
MACARONI is
composed of wheaten flour, flavoured with other articles, and worked up with
water into a paste, to which, by a peculiar process, a tubular or pipe form is
given, in order that it may cook more readily in hot water. That of smaller
diameter than macaroni (which is about the thickness of a goose-quill) is
called vermicelli; and when smaller still, fidelini. The finest
is made from the flour of the hard-grained Black-Sea wheat. Macaroni is the
principal article of food in many parts of Italy, particularly Naples, where
the best is manufactured, and from whence, also, it is exported in considerable
quantities. In this country, macaroni and vermicelli are frequently used in
soups.
[Illustration:
MACARONI.]
MANNA KROUP PUDDING.
1302.
INGREDIENTS.—3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of
milk, sugar to taste, 3 eggs.
Mode.—Blanch and pound the almonds in a mortar; mix them
with the manna kroup; pour over these a pint of boiling milk, and let them
steep for about 1/4 hour. When nearly cold, add sugar and the well-beaten eggs;
mix all well together; put the pudding into a buttered dish, and bake for 1/2
hour.
Time.—1/2 hour.
Sufficient for 4 or 5 persons. Seasonable at any time.
MANNA
KROUP, SEMORA, or SEMOLINA, are three names given to a flour made from ground
wheat and rice. The preparation is white when it is made only of these materials;
the yellow colour which it usually has, is produced by a portion of saffron and
yolks of eggs. Next to vermicelli, this preparation is the most useful for
thickening either meat or vegetable soups. As a food, it is light, nutritious,
wholesome, and easily digested. The best preparation is brought from Arabia,
and, next to that, from Italy.
MANSFIELD PUDDING.
1303.
INGREDIENTS.—The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2
tablespoonfuls of brandy, 6 oz. of chopped suet, 2 tablespoonfuls of flour, 1/2
lb. of currants, 1/2 teaspoonful of grated nutmeg, 2 tablespoonfuls of cream.
Mode.—Slice the roll very thin, and pour upon it a pint of
boiling milk; let it remain covered close for 1/4 hour, then beat it up with a
fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants,
and nutmeg. Mix these ingredients well together, moisten with the eggs, brandy,
and cream; beat the mixture for 2 or 3 minutes, put it into a buttered dish or
mould, and bake in a moderate oven for 1-1/4 hour. Turn it out, strew sifted
sugar over, and serve.
Time.—1-1/4 hour. Average cost, 1s. 3d.
Sufficient for 6 or 7 persons. Seasonable at any time.
MARLBOROUGH PUDDING.
1304.
INGREDIENTS.—1/4 lb. of butter, 1/4 lb. of powdered lump sugar, 4 eggs,
puff-paste, a layer of any kind of jam.
Mode.—Beat the butter to a cream, stir in the powdered
sugar, whisk the eggs, and add these to the other ingredients. When these are
well mixed, line a dish with puff-paste, spread over a layer of any kind of jam
that may be preferred, pour in the mixture, and bake the pudding for rather
more than 1/2 hour.
Time.—Rather more than 1/2 hour. Average cost, 1s.
Sufficient for 5 or 6 persons. Seasonable at any time.
MARMALADE AND VERMICELLI PUDDING.
1305.
INGREDIENTS.—1 breakfastcupful of vermicelli, 2 tablespoonfuls of marmalade,
1/4 lb. of raisins, sugar to taste, 3 eggs, milk.
Mode.—Pour some boiling milk on the vermicelli, and let it
remain covered for 10 minutes; then mix with it the marmalade, stoned raisins,
sugar, and beaten eggs. Stir all well together, put the mixture into a buttered
mould, boil for 1-1/2 hour, and serve with custard sauce.
Time.—1-1/2 hour. Average cost. 1s.
Sufficient for 5 or 6 persons. Seasonable at any time.
MARROW
DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.
(German
Recipe.)
1306.
INGREDIENTS.—1 oz. of beef marrow, 1 oz. of butter, 2 eggs, 2 penny rolls, 1
teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated
nutmeg to taste.
Mode.—Beat the marrow and butter together to a cream; well
whisk the eggs, and add these to the other ingredients. When they are well
stirred, put in the rolls, which should previously be well soaked in boiling
milk, strained, and beaten up with a fork. Add the remaining ingredients,
omitting the minced onion where the flavour is very much disliked, and form the
mixture into small round dumplings. Drop these into boiling broth, and let them
simmer for about 20 minutes or 1/2 hour. They may be served in soup, with roast
meat, or with salad, as in Germany, where they are more frequently sent to
table than in this country. They are very good.
Time.—20 minutes to 1/2 hour. Average cost, 6d.
Sufficient for 7 or 8 dumplings. Seasonable at any time.
BAKED OB BOILED MARROW PUDDING.
1307. INGREDIENTS.—1/2
pint of bread crumbs, 1-1/2 pint of milk, 6 oz. of marrow, 4 eggs, 1/4 lb. of
raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste.
Mode.—Make the milk boiling, pour it hot on to the bread
crumbs, and let these remain covered for about 1/2 hour; shred the marrow, beat
up the eggs, and mix these with the bread crumbs; add the remaining
ingredients, beat the mixture well, and either put it into a buttered mould and
boil it for 2-1/2 hours, or put it into a pie-dish edged with puff-paste, and
bake for rather more than 3/4 hour. Before sending it to table, sift a little
pounded sugar over, after being turned out of the mould or basin.
Time.—2-1/2 hours to boil, 3/4 hour to bake. Average
cost, 1s. 2d.
Sufficient for 5 or 6 persons. Seasonable at any time.
MILITARY PUDDINGS.
1308.
INGREDIENTS.—1/2 lb. of suet, 1/2 lb. of bread crumbs, 1/2 lb. of moist sugar,
the rind and juice of 1 large lemon.
Mode.—Chop the suet finely, mix it with the bread crumbs
and sugar, and mince the lemon-rind and strain the juice; stir these into the
other ingredients, mix well, and put the mixture into small buttered cups, and
bake for rather more than 1/2 hour; turn them out on the dish, and serve with
lemon-sauce. The above ingredients may be made into small balls, and boiled for
about 1/2 hour; they should then be served with the same sauce as when baked.
Time.—Rather more than 1/2 hour. Average cost, 9d.
Sufficient to fill 6 or 7 moderate-sized cups. Seasonable
at any time.
MINCEMEAT.
1309.
INGREDIENTS.—2 lbs. of raisins, 3 lbs. of currants, 1-1/2 lb. of lean beef, 3
lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron, 2 oz. of candied
lemon-peel, 2 oz. of candied orange-peel, 1 small nutmeg, 1 pottle of apples,
the rind of 2 lemons, the juice of 1, 1/2 pint of brandy.
Mode.—Stone and cut the raisins once or twice
across, but do not chop them; wash, dry, and pick the currants free from stalks
and grit, and mince the beef and suet, taking care that the latter is chopped
very fine; slice the citron and candied peel, grate the nutmeg, and pare, core,
and mince the apples; mince the lemon-peel, strain the juice, and when all the
ingredients are thus prepared, mix them well together, adding the brandy when
the other things are well blended; press the whole into a jar, carefully
exclude the air, and the mincemeat will be ready for use in a fortnight.
Average
cost for this quantity, 8s.
Seasonable.—Make this about the beginning of December.
EXCELLENT MINCEMEAT.
1310.
INGREDIENTS.—3 large lemons, 3 large apples, 1 lb. of stoned raisins, 1 lb. of
currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz. of sliced candied citron,
1 oz. of sliced candied orange-peel, and the same quantity of lemon-peel, 1
teacupful of brandy, 2 tablespoonfuls of orange marmalade.
Mode.—Grate the rinds of the lemons; squeeze out the
juice, strain it, and boil the remainder of the lemons until tender enough to
pulp or chop very finely. Then add to this pulp the apples, which should be
baked, and their skins and cores removed; put in the remaining ingredients one
by one, and, as they are added, mix everything very thoroughly together. Put
the mincemeat into a stone jar with a closely-fitting lid, and in a fortnight
it will be ready for use.
Seasonable.—This should be made the first or second week in
December.
MINCE PIES.
1311.
INGREDIENTS.—Good puff-paste No. 1205, mincemeat No. 1309.
[Illustration:
MINCE PIES.]
Mode.—Make some good puff-paste by recipe No. 1205; roll
it out to the thickness of about 1/4 inch, and line some good-sized pattypans
with it; fill them with mincemeat, cover with the paste, and cut it off all
round close to the edge of the tin. Put the pies into a brisk oven, to draw the
paste up, and bake for 25 minutes, or longer, should the pies be very large;
brush them over with the white of an egg, beaten with the blade of a knife to a
stiff froth; sprinkle over pounded sugar, and put them into the oven for a
minute or two, to dry the egg; dish the pies on a white d'oyley, and serve hot.
They may be merely sprinkled with pounded sugar instead of being glazed, when
that mode is preferred. To re-warm them, put the pies on the pattypans, and let
them remain in the oven for 10 minutes or 1/4 hour, and they will be almost as
good as if freshly made.
Time.—25 to 30 minutes; 10 minutes to re-warm them.
Average
cost, 4d. each.
Sufficient—1/2 lb. of paste for 4 pies. Seasonable at
Christmas time.
MONDAY'S PUDDING.
1312.
INGREDIENTS.—The remains of cold plum-pudding, brandy, custard made with 5 eggs
to every pint of milk.
Mode.—Cut the remains of a good cold plum-pudding
into finger-pieces, soak them in a little brandy, and lay them cross-barred in
a mould until full. Make a custard with the above proportion of milk and eggs,
flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down
with a cloth, and boil or steam it for an hour. Serve with a little of the
custard poured over, to which has been added a tablespoonful of brandy.
Time.—1 hour.
Average
cost, exclusive of the pudding, 6d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
NESSELRODE PUDDING. (A fashionable iced pudding—Caręme's Recipe.)
1313.
INGREDIENTS.—40 chestnuts, 1 lb. of sugar, flavouring of vanilla, 1 pint of
cream, the yolks of 12 eggs, 1 glass of Maraschino, 1 oz. of candied citron, 2
oz. of currants, 2 oz. of stoned raisins, 1/2 pint of whipped cream, 3 eggs.
Mode.—Blanch the chestnuts in boiling water, remove the
husks, and pound them in a mortar until perfectly smooth, adding a few
spoonfuls of syrup. Then rub them through a fine sieve, and mix them in a basin
with a pint of syrup made from 1 lb. of sugar, clarified, and flavoured with
vanilla, 1 pint of cream, and the yolks of 12 eggs. Set this mixture over a
slow fire, stirring it without ceasing, and just as it begins to boil,
take it off and pass it through a tammy. When it is cold, put it into a
freezing-pot, adding the Maraschino, and make the mixture set; then add the
sliced citron, the currants, and stoned raisins (these two latter should be
soaked the day previously in Maraschino and sugar pounded with vanilla); the
whole thus mingled, add a plateful of whipped cream mixed with the whites of 3
eggs, beaten to a froth with a little syrup. When the pudding is perfectly
frozen, put it into a pineapple-shaped mould; close the lid, place it again in
the freezing-pan, covered over with pounded ice and saltpetre, and let it
remain until required for table; then turn the pudding out, and serve.
Time.—1/2 hour to freeze the mixture.
Seasonable from October to February.
BAKED ORANGE PUDDING.
1314.
INGREDIENTS.—6 oz. of stale sponge cake or bruised ratafias, 6 oranges, 1 pint
of milk, 6 eggs, 1/2 lb. of sugar.
Mode.—Bruise the sponge cake or ratafias into fine crumbs,
and pour upon them the milk, which should be boiling. Rub the rinds of 2 of the
oranges on sugar, and add this, with the juice of the remainder, to the other
ingredients. Beat up the eggs, stir them in, sweeten to taste, and put the
mixture into a pie-dish previously lined with puff-paste. Bake for rather more
than 1/2 hour; turn it out of the dish, strew sifted sugar over, and serve.
Time.—Rather more than 1 hour. Average cost, 1s,
6d.
Sufficient for 3 or 4 persons. Seasonable from November
to May.
[Illustration:
ORANGE.]
ORANGE (Citrus
Aurantium).—The principal varieties are the sweet, or China orange, and the
bitter, or Seville orange; the Maltese is also worthy of notice, from its red
blood-like pulp. The orange is extensively cultivated in the south of Europe,
and in Devonshire, on walls with a south aspect, it bears an abundance of
fruit. So great is the increase in the demand for the orange, and so ample the
supply, that it promises to rival the apple in its popularity. The orange-tree
is considered young at the age of a hundred years. The pulp of the orange
consists of a collection of oblong vesicles filled with a sugary and refreshing
juice. The orange blossom is proverbially chosen for the bridal wreath, and,
from the same flower, an essential oil is extracted hardly less esteemed than
the celebrated ottar of roses. Of all marmalades, that made from the Seville
orange is the best. The peel and juice of the orange are much used in culinary
preparations. From oranges are made preserves, comfitures, jellies, glacés,
sherbet, liqueurs, and syrups. The juice of the orange in a glass d'eau
sucrée makes a refreshing and wholesome drink. From the clarified pulp of
the orange the French make a delicious jelly, which they serve in small pots,
and call cręme. The rasped peel of the orange is used in several sweet entremets,
to which it communicates its perfume. The confectioner manufactures a variety
of dainties from all parts of the orange. Confections of orange-peel are
excellent tonics and stomachics. Persons with delicate stomachs should abstain
from oranges at dessert, because their acidity is likely to derange the
digestive organs.
SMALL
DISHES OF PASTRY FOR ENTREMETS, SUPPER-DISHES, &c.
FANCHONNETTES,
or CUSTARD TARTLETS.
1315.
INGREDIENTS.—For the custard, 4 eggs, 3/4 pint of milk, 2 oz. of butter, 2 oz.
of pounded sugar, 3 dessertspoonfuls of flour, flavouring to taste; the whites
of 2 eggs, 2 oz. of pounded sugar.
Mode.—Well beat the eggs; stir to them the milk, the
butter, which should be beaten to a cream, the sugar, and flour; mix these
ingredients well together, put them into a very clean saucepan, and bring them
to the simmering point, but do not allow them to boil. Flavour with essence of
vanilla, bitter almonds, lemon, grated chocolate, or any flavouring ingredient
that may be preferred. Line some round tartlet-pans with good puff-paste; fill
them with the custard, and bake in a moderate oven for about 20 minutes; then
take them out of the pans; let them cool, and in the mean time whisk the whites
of the eggs to a stiff froth; stir into this the pounded sugar, and spread smoothly
over the tartlets a little of this mixture. Put them in the oven again to set
the icing, but be particular that they do not scorch: when the icing looks
crisp, they are done. Arrange them, piled high in the centre, on a white
napkin, and garnish the dish, and in between the tartlets, with strips of
bright jelly, or very firmly-made preserve.
Time.—20 minutes to bake the tartlets; 5 minutes after
being iced.
Average
cost, exclusive of the paste, 1s.
Sufficient to fill 10 or 12 tartlets.
Seasonable at any time.
Note.—The icing may be omitted on the top of the tartlets,
and a spoonful of any kind of preserve put at the bottom of the custard
instead: this varies both the flavour and appearance of this dish.
ALMOND FLOWERS.
1316.
INGREDIENTS.—Puff-paste No. 1205; to every 1/2 lb. of paste allow 3 oz. of
almonds, sifted sugar, the white of an egg.
Mode.—Roll the paste out to the thickness of 1/4 inch,
and, with a round fluted cutter, stamp out as many pieces as may be required.
Work the paste up again, roll it out, and, with a smaller cutter, stamp out
some pieces the size of a shilling. Brush the larger pieces over with the white
of an egg, and place one of the smaller pieces on each. Blanch and cut the
almonds into strips lengthwise; press them slanting into the paste closely
round the rings; and when they are all completed, sift over some pounded sugar,
and bake for about 1/4 hour or 20 minutes. Garnish between the almonds with
strips of apple jelly, and place in the centre of the ring a small quantity of
strawberry jam; pile them high on the dish, and serve.
Time.—1/4 hour or 20 minutes.
Sufficient.—18 or 20 for a dish.
Seasonable at any time.
FLUTED ROLLS.
1317.
INGREDIENTS.—Puff-paste, the white of an egg, sifted sugar, jelly or preserve.
Mode.—Make some good puff-paste by recipe No. 1205
(trimmings answer very well for little dishes of this sort); roll it out to the
thickness of 1/4 inch, and, with a round fluted paste-cutter, stamp out as many
round pieces as may be required; brush over the upper side with the white of an
egg; roll up the pieces, pressing the paste lightly together where it joins;
place the rolls on a baking-sheet, and bake for about 1/4 hour. A few minutes
before they are done, brush them over with the white of an egg; strew over
sifted sugar, put them back in the oven; and when the icing is firm and of a
pale brown colour, they are done. Place a strip of jelly or preserve across
each roll, dish them high on a napkin, and serve cold.
Time.—1/4 hour before being iced; 5 to 10 minutes after.
Average
cost, 1s. 3d.
Sufficient.—1/2 lb. of puff-paste for 2 dishes.
Seasonable at any time.
PASTRY SANDWICHES.
1318.
INGREDIENTS.—Puff-paste, jam of any kind, the white of an egg, sifted sugar.
Mode.—Roll the paste out thin; put half of it on a
baking-sheet or tin, and spread equally over it apricot, greengage, or any
preserve that may be preferred. Lay over this preserve another thin paste;
press the edges together all round; and mark the paste in lines with a knife on
the surface, to show where to cut it when baked. Bake from 20 minutes to 1/2
hour; and, a short time before being done, take the pastry out of the oven,
brush it over with the white of an egg, sift over pounded sugar, and put it
back in the oven to colour. When cold, cut it into strips; pile these on a dish
pyramidically, and serve. These strips, cut about 2 inches long, piled in
circular rows, and a plateful of flavoured whipped cream poured in the middle,
make a very pretty dish.
Time.—20 minutes to 1 hour. Average cost, with 1/2
lb. of paste, 1s.
Sufficient.—1/2 lb. of paste will make 2 dishes of sandwiches.
Seasonable at any time.
PETITES BOUCHEES.
1319.
INGREDIENTS.—6 oz. of sweet almonds, 1/4 lb. of sifted sugar, the rind of 1/2 lemon,
the white of 1 egg, puff-paste.
Mode.—Blanch the almonds, and chop them fine; rub the
sugar on the lemon-rind, and pound it in a mortar; mix this with the almonds
and the white of the egg. Roll some puff-paste out; cut it in any shape that
may be preferred, such as diamonds, rings, ovals, &c., and spread the above
mixture over the paste. Bake the bouchées in an oven, not too hot, and serve
cold.
Time.—1/4 hour, or rather more. Average cost, 1s.
Sufficient for 1/2 lb. of puff-paste. Seasonable at any time.
POLISH TARTLETS.
1320.
INGREDIENTS.—Puff-paste, the white of an egg, pounded sugar.
Mode.—Roll some good puff-paste out thin, and cut it into
2-1/2-inch squares; brush each square over with the white of an egg, then fold
down the corners, so that they all meet in the middle of each piece of paste;
slightly press the two pieces together, brush them over with the egg, sift over
sugar, and bake in a nice quick oven for about 1/4 hour. When they are done,
make a little hole in the middle of the paste, and fill it up with apricot jam,
marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a
napkin, and garnish with the same preserve the tartlets are filled with.
Time.—1/4 hour or 20 minutes.
Average
cost, with 1/2 lb. of puff-paste, 1s.
Sufficient for 2 dishes of pastry.
Seasonable at any time.
Note.—It should be borne in mind, that, for all dishes of
small pastry, such as the preceding, trimmings of puff-pasty, left from larger
tarts, answer as well as making the paste expressly.
PUITS d'AMOUR, or PUFF-PASTE RINGS.
1321.
INGREDIENTS.—Puff-paste No. 1205, the white of an egg, sifted loaf sugar.
Mode.—Make some good puff-paste by recipe No. 1205; roll
it out to the thickness of about 1/4 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, etc., are the most
appropriate shapes for fancy pastry.
Time.—15 to 25 minutes.
Average
cost, with 1/2 lb. of paste, 1s.
Sufficient for 2 dishes of pastry.
Seasonable at any time.
PARADISE PUDDING.
1322.
INGREDIENTS.—3 eggs, 3 apples, 1/4 lb. of bread crumbs, 3 oz. of sugar, 3 oz.
of currants, salt and grated nutmeg to taste, the rind of 1/2 lemon, 1/2
wineglassful of brandy.
Mode.—Pare, core, and mince the apples into small pieces,
and mix them with the other dry ingredients; beat up the eggs, moisten the
mixture with these, and beat it well; stir in the brandy, and put the pudding
into a buttered mould; tie it down with a cloth, boil for 1-1/2 hour, and serve
with sweet sauce.
Time.—1-1/2 hour. Average cost, 1s.
Sufficient for 4 or 5 persons.
