Part 168 (1/2)

1374. INGREDIENTS.--3 eggs, their weight in flour, pounded sugar and b.u.t.ter, flavouring of grated lemon-rind, bitter almonds, or essence of vanilla.

_Mode_.--Carefully weigh the various ingredients, by placing on one side of the scales the eggs, and on the other the flour; then the sugar, and then the b.u.t.ter. Warm the b.u.t.ter, and with the hands beat it to a cream; gradually dredge in the flour and pounded sugar, and keep stirring and beating the mixture without ceasing until it is perfectly smooth. Then add the eggs, which should be well whisked, and either of the above flavourings that may be preferred; b.u.t.ter some small cups, rather more than half-fill them, and bake in a brisk oven for about 1/2 hour. Turn them out, dish them on a napkin, and serve custard or wine-sauce with them. A pretty little supper-dish may be made of these puddings cold, by cutting out a portion of the inside with the point of a knife, and putting into the cavity a little whipped cream or delicate preserve, such as apricot, greengage, or very bright marmalade. The paste for these puddings requires a great deal of mixing, as the more it is beaten, the better will the puddings be. When served cold, they are usually called _gateaux a la Madeleine_.

_Time_.--1/2 hour. _Average cost_, 10d.

_Sufficient_ for 6 or 7 puddings. _Seasonable_ at any time.

SUET PUDDING, to serve with Roast Meat.

1375. INGREDIENTS.--1 lb. of flour, 6 oz. of finely-chopped suet, 1/2 saltspoonful of salt, 1/2 saltspoonful of pepper, 1/2 pint of milk or water.

_Mode_.--Chop the suet very finely, after freeing it from skin, and mix it well with the flour; add the salt and pepper (this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of milk or water. Tie the pudding in a floured cloth, or put it into a b.u.t.tered basin, and boil from 2-1/2 to 3 hours. To enrich it, subst.i.tute 3 beaten eggs for some of the milk or water, and increase the proportion of suet.

_Time_.--2-1/2 to 3 hours. _Average cost_, 6d.

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

_Note_.--When there is a joint roasting or baking, this pudding may be boiled in a long shape, and then cut into slices a few minutes before dinner is served: these slices should be laid in the dripping-pan for a minute or two, and then browned before the fire. Most children like this accompaniment to roast meat. Where there is a large family of children, and the means of keeping them are limited, it is a most economical plan to serve up the pudding before the meat: as, in this case, the consumption of the latter article will be much smaller than it otherwise would be.

SUSs.e.x, or HARD DUMPLINGS.

1376. INGREDIENTS.--1 lb. of flour, 1/2 pint of water, 1/2 saltspoonful of salt.

_Mode_.--Mix the flour and water together to a smooth paste, previously adding a small quant.i.ty of salt. Form this into small round dumplings; drop them into boiling water, and boil from 1/2 to 3/4 hour. They may be served with roast or boiled meat; in the latter case they may be cooked with the meat, but should be dropped into the water when it is quite boiling.

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

_Sufficient_ for 10 or 12 dumplings. _Seasonable_ at any time.

VERMICELLI PUDDING.

1377. INGREDIENTS.--4 oz. of vermicelli, 1-1/2 pint of milk, 1/2 pint of cream, 3 oz. of b.u.t.ter, 3 oz. of sugar, 4 eggs.

_Mode_.--Boil the vermicelli in the milk until it is tender; then stir in the remaining ingredients, omitting the cream, if not obtainable.

Flavour the mixture with grated lemon-rind, essence of bitter almonds, or vanilla; b.u.t.ter a pie-dish; line the edges with puff-paste, put in the pudding, and bake in a moderate oven for about 3/4 hour.

_Time_.--3/4 hour.

_Average cost_, 1s. 2d. without cream.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

VERMICELLI.--The finest vermicelli comes from Ma.r.s.eilles, Nimes, and Montpellier. It is a nouris.h.i.+ng food, and owes its name to its peculiar thread-like form. Vermicelli means, little worms.