MRS
BEETON’S PUDDINGS VII
CUSTARD
SAUCE FOR SWEET PUDDINGS OR TARTS.
404.
INGREDIENTS.—1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of
brandy.
Mode.—Put the milk in a very clean saucepan, and let it
boil. Beat the eggs, stir to them the milk and pounded sugar, and put the
mixture into a jug. Place the jug in a saucepan of boiling water; keep stirring
well until it thickens, but do not allow it to boil, or it will curdle. Serve
the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the
top. This sauce may be made very much nicer by using cream instead of milk; but
the above recipe will be found quite good enough for ordinary purposes.
Average
cost, 6d. per pint.
Sufficient, this quantity, for 2 fruit tarts, or 1 pudding.
PLUM-PUDDING
SAUCE.
499.
INGREDIENTS.—1 wineglassful of brandy, 2 oz. of very fresh butter, 1 glass of
Madeira, pounded sugar to taste.
Mode.—Put the pounded sugar in a basin, with part of the
brandy and the butter; let it stand by the side of the fire until it is warm
and the sugar and butter are dissolved; then add the rest of the brandy, with
the Madeira. Either pour it over the pudding, or serve in a tureen. This is a
very rich and excellent sauce.
Average
cost, 1s. 3d. for this quantity.
Sufficient for a pudding made for 6 persons.
A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.
514.
INGREDIENTS.—1/4 lb. of butter, 1/4 lb. of pounded sugar, a wineglassful of
brandy or rum.
Mode.—Beat the butter to a cream, until no lumps remain;
add the pounded sugar, and brandy or rum; stir once or twice until the whole is
thoroughly mixed, and serve. This sauce may either be poured round the pudding
or served in a tureen, according to the taste or fancy of the cook or mistress.
Average
cost, 8d. for this quantity.
Sufficient for a pudding.
ARROWROOT SAUCE FOR PUDDINGS.
1356.
INGREDIENTS.—2 small teaspoonfuls of arrowroot, 4 dessert-spoonfuls of pounded
sugar, the juice of 1 lemon, 1/4 teaspoonful of grated nutmeg, 1/2 pint of
water.
Mode.—Mix the arrowroot smoothly with the water; put this
into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir
these ingredients over the fire until they boil, when the sauce is ready for
use. A small quantity of wine, or any liqueur, would very much improve the
flavour of this sauce: it is usually served with bread, rice, custard, or any
dry pudding that is not very rich.
Time.—Altogether, 15 minutes.
Average
cost, 4d.
Sufficient for 6 or 7 persons.
CHERRY SAUCE FOR SWEET PUDDINGS.
(German
Recipe.)
1357.
INGREDIENTS.—1 lb. of cherries, 1 tablespoonful of flour, 1 oz. of butter, 1/2
pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4
pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste.
Mode.—Stone the cherries, and pound the kernels in a
mortar to a smooth paste; put the butter and flour into a saucepan; stir them
over the fire until of a pale brown; then add the cherries, the pounded
kernels, the wine, and the water. Simmer these gently for 1/4 hour, or until
the cherries are quite cooked, and rub the whole through a hair sieve; add the
remaining ingredients, let the sauce boil for another 5 minutes, and serve.
This is a delicious sauce to serve with boiled batter pudding, and when thus
used, should be sent to table poured over the pudding.
Time.—20 minutes to 1/2 hour. Average cost, 1s. 1d.
Sufficient for 4 or 5 persons. Seasonable in June, July,
and August.
LEMON SAUCE FOR SWEET PUDDINGS.
1358.
INGREDIENTS.—The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of
butter, 1 large wineglassful of sherry, 1 wineglassful of water, sugar to
taste, the yolks of 4 eggs.
Mode.—Rub the rind of the lemon on to some lumps of sugar;
squeeze out the juice, and strain it; put the butter and flour into a saucepan,
stir them over the fire, and when of a pale brown, add the wine, water, and
strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon;
stir these into the sauce, which should be very sweet. When these ingredients
are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs;
keep stirring the sauce until it thickens, when serve. Do not, on any account,
allow it to boil, or it will curdle, and be entirely spoiled.
Time.—Altogether, 15 minutes. Average cost, 1s. 2d.
Sufficient for 7 or 8 persons.
SOYER'S SAUCE FOR PLUM-PUDDING.
1359.
INGREDIENTS.—The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of
milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy.
Mode.—Separate the yolks from the whites of 3 eggs, and
put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and
stir over the fire until the mixture thickens; but do not allow it to boil.
Put in the brandy; let the sauce stand by the side of the fire, to get quite
hot; keep stirring it, and serve in a boat or tureen separately, or pour it
over the pudding.
Time.—Altogether, 10 minutes. Average cost, 1s.
Sufficient for 6 or 7 persons.
SWEET SAUCE FOR PUDDINGS.
1360.
INGREDIENTS.—1/2 pint of melted butter made with milk, 4 heaped teaspoonfuls of
pounded sugar, flavouring; of grated lemon-rind, or nutmeg, or cinnamon.
Mode.—Make 1/2 pint of melted butter by recipe No. 380,
omitting the salt; stir in the sugar, add a little grated lemon-rind, nutmeg,
or powdered cinnamon, and serve. Previously to making the melted butter, the
milk can be flavoured with bitter almonds, by infusing about half a dozen of
them in it for about 1/2 hour; the milk should then be strained before it is
added to the other ingredients. This simple sauce may be served for children
with rice, batter, or bread pudding.
Time.—Altogether, 15 minutes. Average cost, 4d.
Sufficient for 6 or 7 persons.
VANILLA CUSTARD SAUCE, to serve with Puddings.
1361.
INGREDIENTS.—1/2 pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of essence of
vanilla.
Mode.—Beat the eggs, sweeten the milk; stir these
ingredients well together, and flavour them with essence of vanilla, regulating
the proportion of this latter ingredient by the strength of the essence, the
size of the eggs, &c. Put the mixture into a small jug, place this jug in a
saucepan of boiling water, and stir the sauce one way until it thickens;
but do not allow it to boil, or it will instantly curdle. Serve in a boat or
tureen separately, with plum, bread, or any kind of dry pudding. Essence of
bitter almonds or lemon-rind may be substituted for the vanilla, when they are
more in accordance with the flavouring of the pudding with which the sauce is
intended to be served.
Time.—To be stirred in the jug from 8 to 10 minutes.
Average
cost, 4d.
Sufficient for 4 or 5 persons.
AN EXCELLENT WINE SAUCE FOR PUDDINGS.
1362.
INGREDIENTS.—The yolks of 4 eggs, 1 teaspoonful of flour, 2 oz. of pounded
sugar, 2 oz. of fresh butter, 1/4 saltspoonful of salt, 1/2 pint of sherry or
Madeira.
Mode.—Put the butter and flour into a saucepan, and stir
them over the fire until the former thickens; then add the sugar, salt, and
wine, and mix these ingredients well together. Separate the yolks from the
whites of 4 eggs; beat up the former, and stir them briskly to the sauce; let
it remain over the fire until it is on the point of simmering; but do not allow
it to boil, or it will instantly curdle. This sauce is delicious with plum,
marrow, or bread puddings; but should be served separately, and not poured over
the pudding.
Time.—From 5 to 7 minutes to thicken the butter; about 5
minutes to stir the sauce over the fire.
Average
cost, 1s. 10d.
Sufficient for 7 or 8 persons.
WINE OR BRANDY SAUCE FOR PUDDINGS.
1363.
INGREDIENTS.—1/2 pint of melted butter No. 377, 3 heaped teaspoonfuls of
pounded sugar; 1 large wineglassful of port or sherry, or 3/4 of a small
glassful of brandy.
Mode.—Make 1/2 pint of melted butter by recipe No. 377,
omitting the salt; then stir in the sugar and wine or spirit in the above
proportion, and bring the sauce to the point of boiling. Serve in a boat or
tureen separately, and, if liked, pour a little of it over the pudding. To
convert this into punch sauce, add to the sherry and brandy a small
wineglassful of rum and the juice and grated rind of 1/2 lemon. Liqueurs, such
as Maraschino or Curaçoa substituted for the brandy, make excellent sauces.
Time.—Altogether, 15 minutes. Average cost, 8d.
Sufficient for 6 or 7 persons.
WINE SAUCE FOR PUDDINGS.
1364.
INGREDIENTS.—1/2 pint of sherry, 1/4 pint of water, the yolks of 6 eggs, 2 oz.
of pounded sugar, 1/2 teaspoonful of minced lemon-peel, a few pieces of candied
citron cut thin.
Mode.—Separate the yolks from the whites of 5 eggs; beat
them, and put them into a very clean saucepan (if at hand, a lined one is
best); add all the other ingredients, place them over a sharp fire, and keep
stirring until the sauce begins to thicken; then take it off and serve. If it
is allowed to boil, it will be spoiled, as it will immediately curdle.
Time.—To be stirred over the fire 3 or 4 minutes; but it
must not boil.
Average
cost, 2s.
Sufficient for a large pudding; allow half this quantity for a
moderate-sized one.
Seasonable at any time.
OPEN TART OF STRAWBERRY OR ANY OTHER KIND OF PRESERVE.
[Illustration:
OPEN TART.]
[Illustration:
OPEN-TART MOULD.]
1365.
INGREDIENTS.—Trimmings of puff-paste, any kind of jam.
Mode.—Butter a tart-pan of the shape shown in the
engraving, roll out the paste to the thickness of 1/2 an inch, and line the pan
with it; prick a few holes at the bottom with a fork, and bake the tart in a
brisk oven from 10 to 15 minutes. Let the paste cool a little; then fill it
with preserve, place a few stars or leaves on it, which have been previously
cut out of the paste and baked, and the tart is ready for table. By making it
in this manner, both the flavour and colour of the jam are preserved, which
would otherwise be lost, were it baked in the oven on the paste; and, besides,
so much jam is not required.
Time.—10 to 15 minutes. Average cost, 8d.
Sufficient.—1 tart for 3 persons. Seasonable at any time.
STRAWBERRY.—The name of this favourite fruit is said to be derived from
an ancient custom of putting straw beneath the fruit when it began to ripen,
which is very useful to keep it moist and clean. The strawberry belongs to
temperate and rather cold climates; and no fruit of these latitudes, that
ripens without the aid of artificial heat, is at all comparable with it in
point of flavour. The strawberry is widely diffused, being found in most parts
of the world, particularly in Europe and America.
QUICKLY-MADE PUDDINGS.
1366.
INGREDIENTS.—1/4 lb. of butter, 1/2 lb. of sifted sugar, 1/4 lb. of flour, 1
pint of milk, 5 eggs, a little grated lemon-rind.
Mode.—Make the milk hot; stir in the butter, and let it
cool before the other ingredients are added to it; then stir in the sugar,
flour, and eggs, which should be well whisked, and omit the whites of 2;
flavour with a little grated lemon-rind, and beat the mixture well. Butter some
small cups, rather more than half fill them; bake from 20 minutes to 1/2 hour,
according to the size of the puddings, and serve with fruit, custard, or wine
sauce, a little of which may be poured over them.
Time.—20 minutes to 1/2 hour. Average cost, 1s. 2d.
Sufficient for 6 puddings. Seasonable at any time.
SAGO PUDDING.
1367.
INGREDIENTS.—1-1/2 pint of milk, 3 tablespoonfuls of sago, the rind of 1/2
lemon, 3 oz. of sugar, 4 eggs, 1-1/2 oz. of butter, grated nutmeg, puff-paste.
Mode.—Put the milk and lemon-rind into a stewpan, place it
by the side of the fire, and let it remain until the milk is well flavoured
with the lemon; then strain it, mix with it the sago and sugar, and simmer
gently for about 15 minutes. Let the mixture cool a little, and stir to it the
eggs, which should be well beaten, and the butter. Line the edges of a pie-dish
with puff-paste, pour in the pudding, grate a little nutmeg over the top, and bake
from 3/4 to 1 hour.
Time.—3/4 to 1 hour, or longer if the oven is very slow.
Average
cost, 1s.
Sufficient for 5 or 6 persons. Seasonable at any time.
Note.—The above pudding may be boiled instead of baked;
but then allow 2 extra tablespoonfuls of sago, and boil the pudding in a
buttered basin from 1-1/4 to 1-3/4 hour.
SAGO.—Sago
is the pith of a species of palm (Cycas circinalis). Its form is that of
a small round grain. There are two sorts of sago,—the white and the yellow; but
their properties are the same. Sago absorbs the liquid in which it is cooked,
becomes transparent and soft, and retains its original shape. Its alimentary
properties are the same as those of tapioca and arrowroot.
SAGO
SAUCE FOR SWEET PUDDINGS.
1368.
INGREDIENTS.—1 tablespoonful of sago, 1/3 pint of water, 1/4 pint of port or
sherry, the rind and juice of 1 small lemon, sugar to taste; when the flavour
is liked, a little pounded cinnamon.
Mode.—Wash the sago in two or three waters; then put it
into a saucepan, with the water and lemon-peel; let it simmer gently by the
side of the fire for 10 minutes; then take out the lemon-peel, add the
remaining ingredients, give one boil, and serve. Be particular to strain the
lemon-juice before adding it to the sauce. This, on trial, will be found a
delicious accompaniment to various boiled puddings, such as those made of
bread, raisins, rice, &c.
Time.—10 minutes. Average cost, 9d.
Sufficient for 7 or 8 persons.
BAKED SEMOLINA PUDDING.
1369.
INGREDIENTS.—3 oz. of semolina, 1-1/2 pint of milk, 1/4 lb. of sugar, 12 bitter
almonds, 3 oz. of butter, 4 eggs.
Mode.—Flavour the milk with the bitter almonds, by
infusing them in it by the side of the fire for about 1/2 hour; then strain it,
and mix with it the semolina, sugar, and butter. Stir these ingredients over
the fire for a few minutes; then take them off, and gradually mix in the eggs,
which should be well beaten. Butter a pie-dish, line the edges with puff-paste,
put in the pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve
with custard sauce or stewed fruit, a little of which may be poured over the
pudding.
Time.—40 to 50 minutes. Average cost, 1s. 2d.
Sufficient for 5 or 6 persons. Seasonable at any time.
SEMOLINA.—After
vermicelli, semolina is the most useful ingredient that can be used for
thickening soups, meat or vegetable, of rich or simple quality. Semolina is
softening, light, wholesome, easy of digestion, and adapted to the infant, the
aged, and the invalid. That of a clear yellow colour, well dried and newly
made, is the fittest for use.
TAPIOCA
PUDDING.
1370.
INGREDIENTS.—3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, 1/4 lb. of
sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds.
Mode.—Wash the tapioca, and let it stew gently in the milk
by the side of the fire for 1/4 hour, occasionally stirring it; then let it
cool a little; mix with it the butter, sugar, and eggs, which should be well
beaten, and flavour with either of the above ingredients, putting in about 12
drops of the essence of almonds or vanilla, whichever is preferred. Butter a
pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a
moderate oven for an hour. If the pudding is boiled, add a little more tapioca,
and boil it in a buttered basin 1-1/2 hour.
Time.—1 hour to bake, 1-1/2 hour to boil.
Average
cost, 1s. 2d.
Sufficient for 5 or 6 persons. Seasonable at any time.
TAPIOCA.—Tapioca
is recommended to the convalescent, as being easy of digestion. It may be used
in soup or broth, or mixed with milk or water, and butter. It is excellent food
for either the healthy or sick, for the reason that it is so quickly digested
without fatigue to the stomach.
TARTLETS.
1371.
INGREDIENTS.—Trimmings of puff-paste, any jam or marmalade that may be
preferred.
[Illustration:
DISH OF TARTLETS.]
Mode.—Roll out the paste to the thickness of about 1/2
inch; butter some small round patty-pans, line them with it, and cut off the
superfluous paste close to the edge of the pan. Put a small piece of bread into
each tartlet (this is to keep them in shape), and bake in a brisk oven for
about 10 minutes, or rather longer. When they are done, and are of a nice
colour, take the pieces of bread out carefully, and replace them by a spoonful
of jam or marmalade. Dish them high on a white d'oyley, piled high in the
centre, and serve.
Time.—10 to 15 minutes. Average cost, 1d. each. Sufficient.—1
lb. of paste will make 2 dishes of tartlets. Seasonable at any time.
ROLLED TREACLE PUDDING.
1372.
INGREDIENTS.—1 lb. of suet crust No. 1215, 1 lb. of treacle, 1/2 teaspoonful of
grated ginger.
Mode.—Make, with 1 lb. of flour, a suet crust by recipe
No. 1215; roll it out to the thickness of 1/2 inch, and spread the treacle
equally over it, leaving a small margin where the paste joins; close the ends
securely, tie the pudding in a floured cloth, plunge it into boiling water, and
boil for 2 hours. We have inserted this pudding, being economical, and a
favourite one with children; it is, of course, only suitable for a nursery, or
very plain family dinner. Made with a lard instead of a suet crust, it would be
very nice baked, and would be sufficiently done in from 1-1/2 to 2 hours.
Time.—Boiled pudding, 2 hours; baked pudding, 1-1/2 to 2
hours.
Average
cost, 7d.
Sufficient for 5 or 6 persons. Seasonable at any time.
SOMERSETSHIRE PUDDINGS.
1374.
INGREDIENTS.—3 eggs, their weight in flour, pounded sugar and butter,
flavouring of grated lemon-rind, bitter almonds, or essence of vanilla.
Mode.—Carefully weigh the various ingredients, by placing
on one side of the scales the eggs, and on the other the flour; then the sugar,
and then the butter. Warm the butter, and with the hands beat it to a cream;
gradually dredge in the flour and pounded sugar, and keep stirring and beating
the mixture without ceasing until it is perfectly smooth. Then add the eggs,
which should be well whisked, and either of the above flavourings that may be
preferred; butter some small cups, rather more than half-fill them, and bake in
a brisk oven for about 1/2 hour. Turn them out, dish them on a napkin, and
serve custard or wine-sauce with them. A pretty little supper-dish may be made
of these puddings cold, by cutting out a portion of the inside with the point
of a knife, and putting into the cavity a little whipped cream or delicate
preserve, such as apricot, greengage, or very bright marmalade. The paste for
these puddings requires a great deal of mixing, as the more it is beaten, the
better will the puddings be. When served cold, they are usually called gâteaux
ŕ la Madeleine.
Time.—1/2 hour. Average cost, 10d.
Sufficient for 6 or 7 puddings. Seasonable at any time.
VERMICELLI PUDDING.
1377.
INGREDIENTS.—4 oz. of vermicelli, 1-1/2 pint of milk, 1/2 pint of cream, 3 oz.
of butter, 3 oz. of sugar, 4 eggs.
Mode.—Boil the vermicelli in the milk until it is tender;
then stir in the remaining ingredients, omitting the cream, if not obtainable.
Flavour the mixture with grated lemon-rind, essence of bitter almonds, or
vanilla; butter a pie-dish; line the edges with puff-paste, put in the pudding,
and bake in a moderate oven for about 3/4 hour.
Time.—3/4 hour.
Average
cost, 1s. 2d. without cream.
Sufficient for 5 or 6 persons.
Seasonable at any time.
VERMICELLI.—The finest vermicelli comes from Marseilles, Nimes, and
Montpellier. It is a nourishing food, and owes its name to its peculiar
thread-like form. Vermicelli means, little worms.
VICARAGE PUDDING.
1378.
INGREDIENTS.—1/4 lb. of flour, 1/4 lb. of chopped suet, 1/4 lb. of currants,
1/4 lb. of raisins, 1 tablespoonful of moist sugar, 1/2 teaspoonful of ground
ginger, 1/2 saltspoonful of salt.
Mode.—Put all the ingredients into a basin, having
previously stoned the raisins, and washed, picked, and dried the currants; mix
well with a clean knife; dip the pudding-cloth into boiling water, wring it
out, and put in the mixture. Have ready a saucepan of boiling water, plunge in
the pudding, and boil for 3 hours. Turn it out on the dish, and serve with
sifted sugar.
Time.—3 hours.
Average
cost, 8d.
Sufficient for 5 or 6 persons.
Seasonable.—Suitable for a winter pudding.
SWEET VOL-AU-VENT OF PLUMS, APPLES, OR ANY OTHER FRESH
FRUIT.
1380.
INGREDIENTS.—3/4 lb. of puff-paste No. 1208, about 1 pint of fruit compôte.
Mode.—Make 1/2 lb. of puff-paste by recipe No. 1208,
taking care to bake it in a good brisk oven, to draw it up nicely and make it
look light. Have ready sufficient stewed fruit, the syrup of which must be
boiled down until very thick; fill the vol-au-vent with this, and pile
it high in the centre; powder a little sugar over it, and put it back in the
oven to glaze, or use a salamander for the purpose: the vol-au-vent is
then ready to serve. They may be made with any fruit that is in season, such as
rhubarb, oranges, gooseberries, currants, cherries, apples, &c.; but care
must be taken not to have the syrup too thin, for fear of its breaking through
the crust.
Time.—1/2 hour to 40 minutes to bake the vol-au-vent.
Average
cost, exclusive of the compôte, 1s.
1d.
Sufficient for 1 entremets.
VOL-AU-VENT OF FRESH STRAWBERRIES WITH WHIPPED CREAM.
1381.
INGREDIENTS.—3/4 lb. of puff-paste No. 1208, 1 pint of freshly-gathered
strawberries, sugar to taste, a plateful of whipped cream.
Mode.—Make a vol-au-vent case by recipe No. 1379,
only not quite so large nor so high as for a savoury one. When nearly done,
brush the paste over with the white of an egg, then sprinkle on it some pounded
sugar, and put it back in the oven to set the glaze. Remove the interior, or
soft crumb, and, at the moment of serving, fill it with the strawberries, which
should be picked, and broken up with sufficient sugar to sweeten them nicely.
Place a few spoonfuls of whipped cream on the top, and serve.
Time.—1/2 hour to 40 minutes to bake the vol-au-vent.
Average
cost, 2s. 3d.
Sufficient for 1 vol-au-vent.
Seasonable in June and July.
STRAWBERRY.—Among
the Greeks, the name of the strawberry indicated its tenuity, this fruit
forming hardly a mouthful. With the Latins, the name reminded one of the
delicious perfume of this plant. Both nations were equally fond of it, and applied
the same care to its cultivation. Virgil appears to place it in the same rank
with flowers; and Ovid gives it a tender epithet, which delicate palates would
not disavow. Neither does this luxurious poet forget the wild strawberry, which
disappears beneath its modest foliage, but whose presence the scented air
reveals.
WEST-INDIAN
PUDDING.
1382.
INGREDIENTS.—1 pint of cream, 1/2 lb. of loaf-sugar, 1/2 lb. of Savoy or
sponge-cakes, 8 eggs, 3 oz. of preserved green ginger. Mode.—Crumble
down the cakes, put them into a basin, and pour over them the cream, which
should be previously sweetened and brought to the boiling-point; cover the
basin, well beat the eggs, and when the cream is soaked up, stir them in.
Butter a mould, arrange the ginger round it, pour in the pudding carefully, and
tie it down with a cloth; steam or boil it slowly for 1-1/2 hour, and serve
with the syrup from the ginger, which should be warmed, and poured over the
pudding.
Time.—1-1/2 hour. Average cost, with cream at 1s.
per pint, 2s. 8d.
Sufficient
for 5 or 6 persons. Seasonable at any time.
Enough of puddings; a visit to the world of Hans Christian Andersen next week
