Method.—Mix all the ingredients well together, and add a little more milk if necessary. Turn into a well-buttered mould, and boil for about 3½ to 4 hours.
Time.—About 4½ hours. Average Cost, 2s. 6d. Sufficient for 9 to 11 persons.
1894.—PRIMROSE PUDDING.
Ingredients.—6 ozs. of flour dried and sieved, 4 ozs. of castor sugar, 4 ozs. of butter, 2 large or 3 small eggs, the grated rind of ½ a lemon, vanilla essence.
Method.—Work the butter and sugar together until thick and creamy, then stir in the eggs one at a time, and beat the mixture lightly for about 20 minutes. Now add the lemon-rind, a good pinch of salt, a few drops of vanilla essence, and stir in the flour as lightly as possible. Steam in a well-buttered mould from 1¼ to 1½ hours, and serve with custard, wine, vanilla, or other suitable sauce.
Time.—Altogether, about 2 hours. Average Cost, 9d. Sufficient for 5 or 6 persons.
1895.—QUEEN'S PUDDING. (Fr.—Pouding à la Reine.)
Ingredients.—4 ozs. of finely-chopped suet, 2 ozs. of castor sugar, 6 bananas sliced, 3 eggs, 1 breakfastcupful of whole meal, 1 breakfastcupful of boiling milk.
Method.—Mix the suet, sugar, bananas and meal together, add the milk, and cover closely. Let the preparation stand for at least 1 hour, then add the eggs and a little more milk if at all stiff, and beat well. Turn into a buttered basin, steam gently for about 1 hour, and serve with wine sauce.
Time.—To steam the pudding, about 1 hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 5 or 6 persons.
1896.—QUEEN OF BREAD PUDDINGS.
Ingredients.—1 pint of milk, ½ a pint of breadcrumbs, ¾ of an oz. of butter, 1 oz. of castor sugar, 2 eggs, the grated rind of 1 lemon, apricot or raspberry jam.
Method.—Boil the milk, pour it over the breadcrumbs, add the sugar, butter, lemon-rind, and when it has cooled a little, stir in the beaten yolks of eggs. Place the mixture in a buttered piedish, and bake for 10 minutes or until set. Now spread on a thick layer of jam, cover with the stiffly-whisked whites of eggs, and dredge well with castor sugar. Return it to the oven, and bake until the méringue hardens and acquires a little colour.
Time.—About 1 hour. Average Cost, 10d. Sufficient for 5 or 6 persons.
