Part 149 (2/2)

_Sufficient_ for 4 or 6 persons. _Seasonable_ at any time.

II.

1243. INGREDIENTS.--3/4 pint of bread crumbs, 1 pint of milk, 4 eggs, 2 oz. of sugar, 3 oz. of b.u.t.ter, 1 oz. of pounded almonds, jam.

_Mode_.--Put the bread crumbs at the bottom of a pie-dish, then over them a layer of jam of any kind that may be preferred; mix the milk and eggs together; add the sugar, b.u.t.ter, and pounded almonds; beat fill well together; pour it into the dish, and bake in a moderate oven for 1 hour.

_Time_.--1 hour. _Average cost_. 1s. 3d. to 1s. 6d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BARONESS PUDDING.

(_Author's Recipe_.)

1244. INGREDIENTS.--3/4 lb. of suet, 3/4 lb. of raisins weighed after being stoned, 3/4 lb. of flour, 1/2 pint of milk, 1/4 saltspoonful of salt.

_Mode_.--Prepare the suet, by carefully freeing it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water. Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4-1/2 hours. Serve merely with plain sifted sugar, a little of which may be sprinkled over the pudding.

_Time_.--4-1/2 hours. _Average cost_, 1s. 4d.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ in winter, when fresh fruit is not obtainable.

_Note_.--This pudding the editress cannot too highly recommend. The recipe was kindly given to her family by a lady who bore the t.i.tle here prefixed to it; and with all who have partaken of it, it is an especial favourite. Nothing is of greater consequence, in the above directions, than attention to the time of boiling, which should never be _less_ than that mentioned.

BARBERRY TART.

1245. INGREDIENTS.--To every lb. of barberries allow 3/4 lb. of lump sugar; paste.

[Ill.u.s.tration: LEAF IN PUFF-PASTE.]

_Mode_.--Pick the barberries from the stalks, and put the fruit into a stone jar; place this jar in boiling water, and let it simmer very slowly until the fruit is soft; then put it into a preserving-pan with the sugar, and boil gently for 15 minutes; line a tartlet-pan with paste, bake it, and, when the paste is cold, fill with the barberries, and ornament the tart with a few baked leaves of paste, cut out, as shown in the engraving.

_Time_.--1/4 hour to bake the tart.

_Average cost_, 4d. per pint.

_Seasonable_ in autumn.

[Ill.u.s.tration: BARBERRY.]

BARBERRIES (_Berberris vulgaris_.)--A fruit of such great acidity, that even birds refuse to eat it. In this respect, it nearly approaches the tamarind. When boiled with sugar, it makes a very agreeable preserve or jelly, according to the different modes of preparing it. Barberries are also used as a dry sweetmeat, and in sugarplums or comfits; are pickled with vinegar, and are used for various culinary purposes. They are well calculated to allay heat and thirst in persons afflicted with fevers. The berries, arranged on bunches of nice curled parsley, make an exceedingly pretty garnish for supper-dishes, particularly for white meats, like boiled fowl a la Bechamel, the three colours, scarlet, green, and white, contrasting so well, and producing a very good effect.

BAKED BATTER PUDDING.

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