Part 155 (1/2)

1282. INGREDIENTS.--1/4 lb. of bread crumbs, 1/4 lb. of suet, 1/4 lb. of marmalade, 1/4 lb. of sugar, 4 eggs.

_Mode_.--Put the bread crumbs into a basin; mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed, put it into a mould or b.u.t.tered basin; tie down with a floured cloth, and boil for 2 hours. When turned out, strew a little fine-sifted sugar over the top, and serve.

_Time_.--2 hours. _Average cost_, 11d.

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

_Note_.--The mould may be ornamented with stoned raisins, arranged in any fanciful pattern, before the mixture is poured in, which would add very much to the appearance of the pudding. For a plainer pudding, double the quant.i.ties of the bread crumbs, and if the eggs do not moisten it sufficiently, use a little milk.

BAKED GOOSEBERRY PUDDING.

1283. INGREDIENTS.--Gooseberries, 3 eggs, 1-1/2 oz. of b.u.t.ter, 1/2 pint of bread crumbs, sugar to taste.

_Mode_.--Put the gooseberries into a jar, previously cutting off the tops and tails; place this jar in boiling water, and let it boil until the gooseberries are soft enough to pulp; then beat them through a coa.r.s.e sieve, and to every pint of pulp add 3 well-whisked eggs, 1-1/2 oz. of b.u.t.ter, 1/2 pint of bread crumbs, and sugar to taste; beat the mixture well, put a border of puff-paste round the edge of a pie-dish, put in the pudding, bake for about 40 minutes, strew sifted sugar over, and serve.

_Time_.--About 40 minutes. _Average cost_, 10d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ from May to July.

BOILED GOOSEBERRY PUDDING.

1284. INGREDIENTS.--3/4 lb. of suet crust No. 1215, 1-1/2 pint of green gooseberries, 1/4 lb. of moist sugar.

_Mode_.--Line a pudding-basin with suet crust no. 1215, rolled out to about 1/2 inch in thickness, and, with a pair of scissors, cut off the tops and tails of the gooseberries; fill the basin with the fruit, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2-1/2 to 3 hours; turn it out of the basin, and serve with a jug of cream.

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

_Sufficient_ for 6 or 7 persons. _Seasonable_ from May to July.

GOOSEBERRY TART.

1285. INGREDIENTS.--1-1/2 pint of gooseberries, 1/2 lb. of short crust No. 1211, 1/4 lb. of moist sugar.

_Mode_.--With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about 3/4 hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked custards, should always accompany this dish.

_Time_.--3/4 hour.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from May to July.

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

GOOSEBERRIES.--The red and the white are the two princ.i.p.al varieties of gooseberries. The red are rather the more acid; but, when covered with white sugar, are most wholesome, because the sugar neutralizes their acidity. Red gooseberries make an excellent jelly, which is light and refres.h.i.+ng, but not very nouris.h.i.+ng. It is good for bilious and plethoric persons, and to invalids generally who need light and digestible food. It is a fruit from which many dishes might be made. All sorts of gooseberries are agreeable when stewed, and, in this country especially, there is no fruit so universally in favour. In Scotland, there is scarcely a cottage-garden without its gooseberry-bush. Several of the species are cultivated with the nicest care.

HALF-PAY PUDDING.