Part 153 (1/2)

RASPBERRIES.--There are two sorts of raspberries, the red and the white. Both the scent and flavour of this fruit are very refres.h.i.+ng, and the berry itself is exceedingly wholesome, and invaluable to people of a nervous or bilious temperament. We are not aware, however, of its being cultivated with the same amount of care which is bestowed upon some other of the berry tribe, although it is far from improbable that a more careful cultivation would not be repaid by a considerable improvement in the size and flavour of the berry; neither, as an eating fruit, is it so universally esteemed as the strawberry, with whose lusciousness and peculiarly agreeable flavour it can bear no comparison. In Scotland, it is found in large quant.i.ties, growing wild, and is eagerly sought after, in the woods, by children. Its juice is rich and abundant, and to many, extremely agreeable.

BAKED CUSTARD PUDDING.

1268. INGREDIENTS.--1-1/2 pint of milk, the rind of 1/4 lemon, 1/4 lb.

of moist sugar, 4 eggs.

_Mode_.--Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a _very slow_ oven for about 1/2 hour, or rather longer. The flavour of this pudding may be varied by subst.i.tuting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quant.i.ty of eggs.

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

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

_Note_.--This pudding is usually served cold with fruit tarts.

BOILED CUSTARD PUDDING.

1269. INGREDIENTS.--1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste.

_Mode_.--Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. b.u.t.ter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for 1/2 hour; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.

_Time_.--1/2 hour. _Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

DAMSON TART.

1270. INGREDIENTS.--1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2 lb. of short or puff crust.

_Mode_.--Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which, place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from 1/2 to 3/4 hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required.

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

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in September and October.

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

DAMSONS.--Whether for jam, jelly, pie, pudding, water, ice, wine, dried fruit or preserved, the damson, or _damascene_ (for it was originally brought from Damascus, whence its name), is invaluable. It combines sugary and acid qualities in happy proportions, when full ripe. It is a fruit easily cultivated; and, if budded nine inches from the ground on vigorous stocks, it will grow several feet high in the first year, and make fine standards the year following. Amongst the list of the best sorts of baking plums, the damson stands first, not only on account of the abundance of its juice, but also on account of its soon softening. Because of the roughness of its flavour, it requires a large quant.i.ty of sugar.

DAMSON PUDDING.