Part 152 (2/2)

(_Plain and Economical_.)

1265. INGREDIENTS.--1 lb. of flour, 1/2 lb. of suet, 1/2 lb. of currants, milk.

_Mode_.--Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3-1/2 hours; serve with a cut lemon, cold b.u.t.ter, and sifted sugar.

_Time_.--3-1/2 hours. _Average cost_, 10d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

BLACK or RED CURRANT PUDDING.

1266. INGREDIENTS.--1 quart of red or black currants, measured with the stalks, 1/4 lb. of moist sugar, suet crust No. 1215, or b.u.t.ter crust No.

1213.

_Mode_.--Make, with 3/4 lb. of flour, either a suet crust or b.u.t.ter crust (the former is usually made); b.u.t.ter a basin, and line it with part of the crust; put in the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges very secure, that the juice does not escape; tie it down with a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours. Boiled without a basin, allow 1/2 hour less. We have allowed rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when _well sweetened_ before they are boiled, besides being more economical. A few raspberries added to red-currant pudding are a very nice addition: about 1/2 pint would be sufficient for the above quant.i.ty of fruit. Fruit puddings are very delicious if, when they are turned out of the basin, the crust is browned with a salamander, or put into a very hot oven for a few minutes to colour it: this makes it crisp on the surface.

_Time_.--2-1/2 to 3 hours; without a basin, 2 to 2-1/2 hours.

_Average cost_, in full season, 8d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in June, July, and August.

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

CURRANTS.--The utility of currants, red, black, or white, has long been established in domestic economy. The juice of the red species, if boiled with an equal weight of loaf sugar, forms an agreeable substance called _currant jelly_, much employed in sauces, and very valuable in the cure of sore throats and colds.

The French mix it with sugar and water, and thus form an agreeable beverage. The juice of currants is a valuable remedy in obstructions of the bowels; and, in febrile complaints, it is useful on account of its readily quenching thirst, and for its cooling effect on the stomach. White and flesh-coloured currants have, with the exception of the fullness of flavour, in every respect, the same qualities as the red species. Both white and red currants are pleasant additions to the dessert, but the black variety is mostly used for culinary and medicinal purposes, especially in the form of jelly for quinsies. The leaves of the black currant make a pleasant tea.

RED-CURRANT AND RASPBERRY TART.

1267. INGREDIENTS.--1-1/2 pint of picked currants, 1/2 pint of raspberries, 3 heaped tablespoonfuls of moist sugar, 1/2 lb. of short crust.

_Mode_.--Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot.

_Time_.--1/2 to 3/4 hour.

_Average cost_.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in June, July, and August.

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

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