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Classic
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page 365
a pinch of salt. 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 three hours and a
half. Serve with jelly sauce made very sweet.
TRANSPARENT PUDDING.
A small cupful of fresh butter warmed, but not melted, one cupful of sifted
sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs,
yolks and whites beaten separately. Beat the butter and sugar light, and then
add the nutmeg and the beaten eggs, which should be stirred in gradually; flavor
with vanilla, almond, peach or rosewater; stir hard; butter a deep dish, line
with puff-paste, and bake half an hour. Then make a meringue for the top, and
brown. Serve cold.
SWEET-POTATO PUDDING.
To a large sweet potato, weighing two pounds, allow half a pound of sugar, half
a pound of butter, one gill of sweet cream, one gill of strong wine or brandy,
one grated nutmeg, a little lemon peel, and four eggs. Boil the potato until
thoroughly done, mash up fine, and while hot add the sugar and butter. Set aside
to cool while you beat the eggs light, and add the seasoning last. Line tin
plates with puff-paste, and pour in the mixture. Bake in a moderate but
regularly heated oven. When the puddings are drawn from the fire, cover the top
with thinly sliced bits of preserved citron or quince marmalade. Strew the top
thickly with granulated white sugar, and serve, with the addition of a glass of
rich milk for each person at table.
PINEAPPLE PUDDING.
Butter a pudding-dish and line the bottom and sides with slices of stale cake
(sponge cake is best); pare and slice thin a large pineapple; place in the dish
first a layer of pineapple, then strew with sugar, then more pineapple, and so
on until all is used. Pour over a small teacupful of water, and cover with
slices of cake which have been dipped in cold water; cover the whole with a
buttered plate, and bake slowly for two hours.
ORANGE ROLEY POLEY.
Make a light dough the same as for apple dumplings, roll it out into a narrow
long sheet, about quarter of an inch thick. Spread thickly over it peeled and
sliced oranges, sprinkle it plentifully with white sugar; scatter over all a
teaspoonful or two of grated orange-peel, then roll it up. Fold the edges well
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