1856.—GOOSEBERRY PUDDING, BOILED. (See Damson Pudding, No. 1832.)
1857.—GREENGAGE PUDDING. (See Damson Pudding, No. 1832.)
1858.—GROUND RICE PUDDING. (Fr.—Pouding au Riz.)
Ingredients.—3 ozs. of ground rice, 1 tablespoonful of sugar, or to taste, 1 oz. of butter, 2 eggs, 1 pint of milk, bay-leaf, vanilla or other flavouring.
Method.—Boil the milk, sprinkle in the ground rice, simmer gently for 20 minutes, then stir in the sugar, butter and eggs. If bay-leaf or vanilla pod is the flavouring ingredient, it should be cooked in the milk; if essence is used, it is better to add it just before baking the mixture. Turn into a buttered piedish, and bake gently for about ½ an hour.
Time.—About 1 hour. Average Cost, 6d. Sufficient for 3 or 4 persons.
1859.—HAMPSHIRE PUDDING.
Ingredients.—3 ozs. of castor-sugar, 3 ozs. of butter warmed, 3 yolks of eggs, 2 whites of eggs, jam, puff-paste.
Method.—Line a deep plate with the paste, and cover the bottom with a good layer of jam. Beat the eggs well, add the butter and sugar gradually, and whisk briskly until thick. Pour the mixture over the jam, and bake in a moderately-hot oven for about ½ hour. Serve either hot or cold.
Time.—About 1 hour. Average Cost, 1s. Sufficient for 6 or 8 persons.
1860.—HASTY PUDDING. (Fr.—Pouding à la Minute.)
Ingredients.—Milk, sugar, flour, sago or tapioca, salt.
Method.—Boil up the milk; with the left hand sprinkle in sufficient flour, sago or tapioca to thicken the milk, stirring briskly meanwhile. Add a little salt and sugar to taste, stir and cook for about 10 minutes, and serve with cream and sugar, jam or treacle.
Time.—About 20 minutes. Average Cost, 2d. per person.
1861.—HONEY PUDDING. (Fr.—Pouding au Miel.)
Ingredients.—4 ozs. of honey, 6 ozs. of breadcrumbs, 1 oz. of butter, 1 oz. of florador, 2 eggs, the grated rind of ½ a lemon, ½ a teaspoonful of ground ginger, 1 gill of milk.
Method.—Cook the florador in the milk for 10 minutes, then pour the preparation over the breadcrumbs, add the honey, lemon-rind, ginger,
