The Book of Household Management
Chapter 167 : b.u.t.ter some small cups, rather more than half fill them; bake from 20 minutes to 1/

b.u.t.ter some small cups, rather more than half fill them; bake from 20 minutes to 1/2 hour, according to the size of the puddings, and serve with fruit, custard, or wine sauce, a little of which may be poured over them.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 1s. 2d.

_Sufficient_ for 6 puddings. _Seasonable_ at any time.

SAGO PUDDING.

1367. INGREDIENTS.--1-1/2 pint of milk, 3 tablespoonfuls of sago, the rind of 1/2 lemon, 3 oz. of sugar, 4 eggs, 1-1/2 oz. of b.u.t.ter, grated nutmeg, puff-paste.

_Mode_.--Put the milk and lemon-rind into a stewpan, place it by the side of the fire, and let it remain until the milk is well flavoured with the lemon; then strain it, mix with it the sago and sugar, and simmer gently for about 15 minutes. Let the mixture cool a little, and stir to it the eggs, which should be well beaten, and the b.u.t.ter. Line the edges of a pie-dish with puff-paste, pour in the pudding, grate a little nutmeg over the top, and bake from 3/4 to 1 hour.

_Time_.--3/4 to 1 hour, or longer if the oven is very slow.

_Average cost_, 1s.

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

_Note_.--The above pudding may be boiled instead of baked; but then allow 2 extra tablespoonfuls of sago, and boil the pudding in a b.u.t.tered basin from 1-1/4 to 1-3/4 hour.

SAGO.--Sago is the pith of a species of palm (_Cycas circinalis_). Its form is that of a small round grain. There are two sorts of sago,--the white and the yellow; but their properties are the same. Sago absorbs the liquid in which it is cooked, becomes transparent and soft, and retains its original shape. Its alimentary properties are the same as those of tapioca and arrowroot.

SAGO SAUCE FOR SWEET PUDDINGS.

1368. INGREDIENTS.--1 tablespoonful of sago, 1/3 pint of water, 1/4 pint of port or sherry, the rind and juice of 1 small lemon, sugar to taste; when the flavour is liked, a little pounded cinnamon.

_Mode_.--Wash the sago in two or three waters; then put it into a saucepan, with the water and lemon-peel; let it simmer gently by the side of the fire for 10 minutes; then take out the lemon-peel, add the remaining ingredients, give one boil, and serve. Be particular to strain the lemon-juice before adding it to the sauce. This, on trial, will be found a delicious accompaniment to various boiled puddings, such as those made of bread, raisins, rice, &c.

_Time_.--10 minutes. _Average cost_, 9d.

_Sufficient_ for 7 or 8 persons.

BAKED SEMOLINA PUDDING.

1369. INGREDIENTS.--3 oz. of semolina, 1-1/2 pint of milk, 1/4 lb. of sugar, 12 bitter almonds, 3 oz. of b.u.t.ter, 4 eggs.

_Mode_.--Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about 1/2 hour; then strain it, and mix with it the semolina, sugar, and b.u.t.ter. Stir these ingredients over the fire for a few minutes; then take them off, and gradually mix in the eggs, which should be well beaten. b.u.t.ter a pie-dish, line the edges with puff-paste, put in the pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve with custard sauce or stewed fruit, a little of which may be poured over the pudding.

_Time_.--40 to 50 minutes. _Average cost_, 1s. 2d.

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

SEMOLINA.--After vermicelli, semolina is the most useful ingredient that can be used for thickening soups, meat or vegetable, of rich or simple quality. Semolina is softening, light, wholesome, easy of digestion, and adapted to the infant, the aged, and the invalid. That of a clear yellow colour, well dried and newly made, is the fittest for use.

TAPIOCA PUDDING.

1370. INGREDIENTS.--3 oz. of tapioca, 1 quart of milk, 2 oz. of b.u.t.ter, 1/4 lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter almonds.

_Mode_.--Wash the tapioca, and let it stew gently in the milk by the side of the fire for 1/4 hour, occasionally stirring it; then let it cool a little; mix with it the b.u.t.ter, sugar, and eggs, which should be well beaten, and flavour with either of the above ingredients, putting in about 12 drops of the essence of almonds or vanilla, whichever is preferred. b.u.t.ter a pie-dish, and line the edges with puff-paste; put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a b.u.t.tered basin 1-1/2 hour.

_Time_.--1 hour to bake, 1-1/2 hour to boil.

_Average cost_, 1s. 2d.

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

TAPIOCA.--Tapioca is recommended to the convalescent, as being easy of digestion. It may be used in soup or broth, or mixed with milk or water, and b.u.t.ter. It is excellent food for either the healthy or sick, for the reason that it is so quickly digested without fatigue to the stomach.

TARTLETS.

1371. INGREDIENTS.--Tr.i.m.m.i.n.gs of puff-paste, any jam or marmalade that may be preferred.

[Ill.u.s.tration: DISH OF TARTLETS.]

_Mode_.--Roll out the paste to the thickness of about 1/2 inch; b.u.t.ter some small round patty-pans, line them with it, and cut off the superfluous paste close to the edge of the pan. Put a small piece of bread into each tartlet (this is to keep them in shape), and bake in a brisk oven for about 10 minutes, or rather longer. When they are done, and are of a nice colour, take the pieces of bread out carefully, and replace them by a spoonful of jam or marmalade. Dish them high on a white d'oyley, piled high in the centre, and serve.

_Time_.--10 to 15 minutes. _Average cost_, 1d. each. _Sufficient_.--1 lb. of paste will make 2 dishes of tartlets. _Seasonable_ at any time.

ROLLED TREACLE PUDDING.

1372. INGREDIENTS.--1 lb. of suet crust No. 1215, 1 lb. of treacle, 1/2 teaspoonful of grated ginger.

_Mode_.--Make, with 1 lb. of flour, a suet crust by recipe No. 1215; roll it out to the thickness of 1/2 inch, and spread the treacle equally over it, leaving a small margin where the paste joins; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. We have inserted this pudding, being economical, and a favourite one with children; it is, of course, only suitable for a nursery, or very plain family dinner. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1-1/2 to 2 hours.

_Time_.--Boiled pudding, 2 hours; baked pudding, 1-1/2 to 2 hours.

_Average cost_, 7d.

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

MEAT OR SAUSAGE ROLLS.

1373. INGREDIENTS.--1 lb. of puff-paste No. 1206, sausage-meat No. 837, the yolk of 1 egg.

_Mode_.--Make 1 lb. of puff-paste by recipe No. 1206; roll it out to the thickness of about 1/2 inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about 1/2 hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls.

_Time_.--1/2 hour, or longer if the rolls are large.

_Average cost_, 1s. 6d.

_Sufficient_.--1 lb. of paste for 10 or 12 rolls.

_Seasonable_, with sausage-meat, from September to March or April.

SOMERSETs.h.i.+RE PUDDINGS.