Author: Carrie Davenport

Publisher: Rarebooksclub.com

Published: 2013-09

Total Pages: 100

ISBN-13: 9781230105765

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 edition. Excerpt: ...pieces, the butter; roll up, and j knead gently, then roll again on 'the board into rather a thin paste. Cut the paste into pieces of the desired size; put in each a small portion of the minced meat; cover Almond Pudding. Ingredients.--6 bitter almonds; 2 oz. of sweet almonds; milk; 4 eggs; i gill of cream; 2 tablespoonfuls of brandy; 6oz.of stale spongecake; 2 oz. of sifted sugar; some dried cherries. For sauce: 1 teaspoonful of arrowroot; 1 tablespoonful of cold milk; 1 gill of boiling milk; 1 dessertspoonful of white sugar; i lb. of cherry jelly. Method.--Blanch the almonds (bitter and sweet), and boil them for twenty minutes in sufficient milk to cover them; take them out of the milk and pound them to a paste in a mortar; when the milk is nearly cold, add the eggs, well beaten, the cream and brandy; rub the sponge-cake to crumbs, mix in with the other ingredients, beat all well together for ten minutes, then stir in the sifted sugar. Butter a mould, stick it round in Vandykes with dried cherries, pour in the mixture, cover with buttered writing paper, and steam quickly for 2 hours. When the pudding is nearly cooked, make the sauce as follows: Mix the arrowroot quite smooth in the cold milk, stir in the boiling milk, and add the sugar; boil three minutes, stirring all the time; then stir in very gradually the cherry jelly, dissolved, and continue stirring (off the fire) till the sauce is quite smooth. Turn the pudding carefully on to a dish, and serve. Amy's Pudding. Ingredients.--Grated breadcrumbs; red currant jelly; a little sugar; 1 egg; milk; ground cinnamon or nutmeg. Method.--Butter a puddingdish, and put into it a thick layer of bread-crumbs, then a layer of jelly, and over that another layer of bread-crumbs. Beat up the egg...