The Book of Household Management
Chapter 156 : [Ill.u.s.tration: ICED-PUDDING MOULD.]1289. INGREDIENTS.--1/2 lb. of sweet almonds, 2

[Ill.u.s.tration: ICED-PUDDING MOULD.]

1289. INGREDIENTS.--1/2 lb. of sweet almonds, 2 oz. of bitter ones, 3/4 lb. of sugar, 8 eggs, 1-1/2 pint of milk.

_Mode_.--Blanch and dry the almonds thoroughly in a cloth, then pound them in a mortar until reduced to a smooth paste; add to these the well-beaten eggs, the sugar, and milk; stir these ingredients over the fire until they thicken, but do not allow them to boil; then strain and put the mixture into the freezing-pot; surround it with ice, and freeze it as directed in recipe 1290. When quite frozen, fill an iced-pudding mould, put on the lid, and keep the pudding in ice until required for table; then turn it out on the dish, and garnish it with a _compote_ of any fruit that may be preferred, pouring a little over the top of the pudding. This pudding may be flavoured with vanilla, Curacoa, or Maraschino.

_Time_.--1/2 hour to freeze the mixture.

_Seasonable_.--Served all the year round.

ICED APPLE PUDDING. (_French Recipe, after Careme_.)

1290. INGREDIENTS.--2 dozen apples, a small pot of apricot-jam, 1/2 lb.

of sugar, 1 Seville orange, 1/4 pint of preserved cherries, 1/4 lb. of raisins, 1 oz. of citron, 2 oz. of almonds, 1 gill of Curacoa, 1 gill of Maraschino, 1 pint of cream.

_Mode_.--Peel, core, and cut the apples into quarters, and simmer them over the fire until soft; then mix with them the apricot-jam and the sugar, on which the rind of the orange should be previously rubbed; work all these ingredients through a sieve, and put them into the freezing-pot. Stone the raisins, and simmer them in a little syrup for a few minutes; add these, with the sliced citron, the almonds cut in dice, and the cherries drained from their syrup, to the ingredients in the freezing-pot; put in the Curacoa and Maraschino, and freeze again; add as much whipped cream as will be required, freeze again, and fill the mould. Put the lid on, and plunge the mould into the ice-pot; cover it with a wet cloth and pounded ice and saltpetre, where it should remain until wanted for table. Turn the pudding out of the mould on to a clean and neatly-folded napkin, and serve, as sauce, a little iced whipped cream, in a sauce-tureen or gla.s.s dish.

[Ill.u.s.tration: ICE-SPATTLE.]

[Ill.u.s.tration: ICE-FREEZING PAIL.]

_Time_.--1/2 hour to freeze the mixture.

_Seasonable_ from August to March.

_Method of working the freezing Apparatus_.--Put into the outer pail some pounded ice, upon which strew some saltpetre; then fix the pewter freezing-pot upon this, and surround it entirely with ice and saltpetre.

Wipe the cover and edges of the pot, pour in the preparation, and close the lid; a quarter of an hour after, begin turning the freezing-pan from right to left, and when the mixture begins to be firm round the sides of the pot, stir it about with the slice or spattle, that the preparation may be equally congealed. Close the lid again, keep working from right to left, and, from time to time, remove the mixture from the sides, that it may be smooth; and when perfectly frozen, it is ready to put in the mould; the mould should then be placed in the ice again, where it should remain until wanted for table.

ROLY-POLY JAM PUDDING.

1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam.

_Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins.

Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be subst.i.tuted for the jam, and makes excellent puddings.

_Time_.--2 hours.

_Average cost_, 9d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.

LEMON CHEESECAKES.

1292. INGREDIENTS.--1/4 lb. of b.u.t.ter, 1 lb. of loaf sugar, 6 eggs, the rind of 2 lemons and the juice of 3.

_Mode_.--Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done; then put it into small jars, and keep in a dry place. This mixture will remain good 3 or 4 months. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit; line some patty-pans with good puff-paste, rather more than half fill them with the mixture, and bake for about 1/4 hour in a good brisk oven.

_Time_.--1/4 hour.

_Average cost_, 1s. 4d.

_Sufficient_ for 24 cheesecakes.

_Seasonable_ at any time.

LEMON MINCEMEAT.

1293. INGREDIENTS.--2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste.

_Mode_.--Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use.

_Average cost_, 2s.

_Sufficient_ for 18 large or 24 small pies.

_Seasonable_.--Make this about the beginning of December.

LEMON DUMPLINGS.

1294. INGREDIENTS.--1/2 lb. of grated bread, 1/4 lb. of chopped suet, 1/4 lb. of moist sugar, 2 eggs, 1 large lemon.

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

_Mode_.--Mix the bread, suet, and moist sugar well together, adding the lemon-peel, which should be very finely minced. Moisten with the eggs and strained lemon-juice; stir well, and put the mixture into small b.u.t.tered cups. Tie them down and boil for 3/4 hour. Turn them out on a dish, strew sifted sugar over them, and serve with wine sauce.

_Time_.--3/4 hour.

_Average cost_, 7d.

_Sufficient_ for 6 dumplings.

_Seasonable_ at any time.

BAKED LEMON PUDDING.

I.

1295. INGREDIENTS.--The yolks of 4 eggs, 4 oz. of pounded sugar, 1 lemon, 1/4 lb. of b.u.t.ter, puff-crust.

_Mode_.--Beat the eggs to a froth; mix with them the sugar and warmed b.u.t.ter; stir these ingredients well together, putting in the grated rind and strained juice of the lemon-peel. Line a shallow dish with puff-paste; put in the mixture, and bake in a moderate oven for 40 minutes; turn the pudding out of the dish, strew over it sifted sugar, and serve.