Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.
1875.—MERINGUE PUDDING. (Fr.—Pouding Meringué.)
This name may be given to any pudding covered with stiffly-whisked whites of eggs, such as Apple Amber, Chester Pudding, Savoy Pudding and many others.
1876.—MILK PUDDINGS. (See. Rice Pudding Recipe, Tapioca or Sago Pudding, No. 1917, Custard Pudding, No. 1828, and Cornflour Pudding, No. 1820.)
1877.—MILITARY PUDDINGS.
Ingredients.—½ a lb. of finely-chopped suet, ½ a lb. of breadcrumbs, ½ a lb. of moist sugar, the finely-grated rind and juice of 1 large lemon, 2 eggs.
Method.—Mix all the ingredients well together, turn into well-buttered small cups, and bake in a moderate oven for ¾ of an hour. Serve with a suitable sauce. If preferred, the puddings may be steamed the same length of time.
Time.—1 hour. Average Cost, 10d. Sufficient for 8 or 9 persons.
1878.—NEWMARKET PUDDING.
Ingredients.—4 or 5 sponge cakes, 2 ozs. of muscatel raisins halved. 2 ozs. of mixed peel shredded, 1 oz. of currants, 3 ozs. of sugar, 3 small or 2 large eggs, ½ a pint of milk, 2 or 3 tablespoonfuls of red currant jelly.
Method.—Make a custard of the eggs, sugar, and milk. Slice the sponge cakes, place them in layers in a well-buttered mould, and between the layers add raisins, peel, and currants. Pour in the custard, cover and steam gently for 1 hour. Warm the jelly and pour it over the pudding, just before serving.
Time.—To steam the pudding, 1 hour. Average Cost, about 1s. 6d. Sufficient for 5 or 6 persons.
1879.—NORFOLK DUMPLINGS.
Ingredients.—Bread dough, boiling water, salt.
Method.—Let the dough rise to the same degree as when making bread, then roll it into balls about the size of a very small egg. Have ready a saucepan of slightly salted rapidly boiling water, cook the dumplings for 6 or 7 minutes, and serve at once. They may be served with jam, treacle, butter and sugar, vinegar and sugar, or good gravy.
Time.— To cook 6 or 7 minutes.
