The Book of Household Management
Chapter 157 : _Time_.--40 minutes._Average cost_, 10d._Sufficient_ for 5 or 6 persons._Seasonable_ a

_Time_.--40 minutes.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

II.

1296. INGREDIENTS.--10 oz. of bread crumbs, 2 pints of milk, 2 oz. of b.u.t.ter, 1 lemon, 1/4 lb. of pounded sugar, 4 eggs, 1 tablespoonful of brandy.

_Mode_.--Bring the milk to the boiling point, stir in the b.u.t.ter, and pour these hot over the bread crumbs; add the sugar and very finely-minced lemon-peel; beat the eggs, and stir these in with the brandy to the other ingredients; put a paste round the dish, and bake for 3/4 hour.

_Time_.--3/4 hour. _Average cost_, 1s. 2d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

[Ill.u.s.tration: LEMON.]

LEMON.--The lemon is a variety of the citron. The juice of this fruit makes one of our most popular and refres.h.i.+ng beverages--lemonade, which is gently stimulating and cooling, and soon quenches the thirst. It may he freely partaken by bilious and sanguine temperaments; but persons with irritable stomachs should avoid it, on account of its acid qualities. The fresh rind of the lemon is a gentle tonic, and, when dried and grated, is used in flavouring a variety of culinary preparations. Lemons appear in company with the orange in most orange-growing countries. They were only known to the Romans at a very late period, and, at first, were used only to keep the moths from their garments: their acidity was unpleasant to them.

In the time of Pliny, the lemon was hardly known otherwise than as an excellent counter-poison.

III.

(_Very rich_.)

1297. INGREDIENTS.--The rind and juice of 2 large lemons, 1/2 lb. of loaf sugar, 1/4 pint of cream, the yolks of 8 eggs, 2 oz. of almonds, 1/2 lb. of b.u.t.ter, melted.

_Mode_.--Mix the pounded sugar with the cream, and add the yolks of eggs and the b.u.t.ter, which should be previously warmed. Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingredients. Stir all well together; line a dish with puff-paste, put in the mixture, and bake for 1 hour.

_Time_.--1 hour.

_Average cost_, 2s.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

BOILED LEMON PUDDING.

1298. INGREDIENTS.--1/2 lb. of chopped suet, 3/4 lb. of bread crumbs, 2 small lemons, 6 oz. of moist sugar, 1/4 lb. of flour, 2 eggs, milk.

_Mode_.--Mix the suet, bread crumbs, sugar, and flour well together, adding the lemon-peel, which should be very finely minced, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-b.u.t.tered mould, and boil for 3-1/2 hours; turn it out, strew sifted sugar over, and serve with wine sauce, or not, at pleasure.

_Time_.--3-1/2 hours.

_Average cost_, 1s.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

_Note_.--This pudding may also be baked, and will be found very good. It will take about 2 hours.

PLAIN LEMON PUDDING.

1299. INGREDIENTS.--3/4 lb. of flour, 6 oz. of lard or dripping, the juice of 1 large lemon, 1 teaspoonful of flour, sugar.

_Mode_.--Make the above proportions of flour and lard into a smooth paste, and roll it out to the thickness of about 1/2 inch. Squeeze the lemon-juice, strain it into a cup, stir the flour into it, and as much moist sugar as will make it into a stiff and thick paste; spread this mixture over the paste, roll it up, secure the ends, and tie the pudding in a floured cloth. Boil for 2 hours.

_Time_.--2 hours.

_Average cost_, 7d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

MANCHESTER PUDDING (to eat Cold).

1300. INGREDIENTS.--3 oz. of grated bread, 1/2 pint of milk, a strip of lemon-peel, 4 eggs, 2 oz. of b.u.t.ter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of brandy.

_Mode_.--Flavour the milk with lemon-peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the b.u.t.ter, sugar, and brandy; stir all these ingredients well together; cover a pie-dish with puff-paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold, with a little sifted sugar sprinkled over.

_Time_.--1 hour.

_Average cost_, 1s.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

SWEET MACARONI PUDDING.

1301. INGREDIENTS.--2-1/2 oz. of macaroni, 2 pints of milk, the rind of 1/2 lemon, 3 eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls of brandy.

_Mode_.--Put the macaroni, with a pint of the milk, into a saucepan with the lemon-peel, and let it simmer gently until the macaroni is tender; then put it into a pie-dish without the peel; mix the other pint of milk with the eggs; stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni. Grate a little nutmeg over the top, and bake in a moderate oven for 1/2 hour. To make this pudding look nice, a paste should be laid round the edges of the dish, and, for variety, a layer of preserve or marmalade may be placed on the macaroni: in this case omit the brandy.

_Time_.--3/4 hour to simmer the macaroni; 1/2 hour to bake the pudding.

_Average cost_, 11d.

_Sufficient_ for 5 or 6 persons.