The Skilful Cook - BestLightNovel.com
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Boil in a greased basin for two hours.
Ground-Barley Pudding.
_Ingredients_--1 tablespoonful of ground barley.
pint of milk.
1 tablespoonful of moist sugar.
1 egg.
_Method._--Mix the barley smoothly with the milk.
Put it into a saucepan with the sugar, and bring to the boil, stirring all the time.
Then let it simmer for fifteen minutes.
Remove from the fire, and beat in the yolk of the egg.
Whip the white up stiffly, and stir in lightly.
Pour the mixture into a b.u.t.tered pie-dish, and bake for fifteen minutes.
Steamed Semolina Pudding.
_Ingredients_--3 oz. of semolina.
1 pint of milk.
2 eggs.
2 oz. of moist sugar.
A little flavouring essence.
_Method._--Boil the semolina in the milk, with the sugar, until quite soft.
Then add the flavouring essence and the yolks of the two eggs.
Beat the whites up stiffly and mix them in lightly.
Pour the mixture into a greased pudding-mould, and steam for one hour.
Albert Puddings.
_Ingredients_--4 oz. of flour.
4 oz. of b.u.t.ter.
4 oz. of castor sugar.
2 eggs.
A few drops of vanilla flavouring.
_Method._--Work the b.u.t.ter to a cream in a basin, and beat in the flour, sugar, and eggs smoothly.
Add the flavouring essence.
Put the mixture into well-greased cups and bake for about half an hour.
Serve with sweet sauce.
Pearl-Barley Pudding.
_Ingredients_--1 oz. of pearl barley.
1 pint of milk.
2 oz. of moist sugar.
_Method._--Put the barley to soak in cold water all night.
Then pour away the water and put the barley into a pie-dish.
Add the sugar and milk; and bake in a moderate oven for three hours.
Baked Lemon Pudding.
_Ingredients_--1 pint of milk.
3 oz. of bread-crumbs.
1 egg.
3 oz. of moist sugar.
The juice of a lemon and half the rind, grated.
_Method._--Put the crumbs into a basin.
Boil the milk with the b.u.t.ter and sugar, and pour it over the crumbs.
Stir in the egg, well beaten; add the lemon rind and juice.
Pour it into a greased pie-dish, and bake in a moderate oven until set.
West-of-England Pudding.
_Ingredients_--3 tablespoonfuls of sago.
6 small apples.
1 quart of milk.
3 oz. of moist sugar.
_Method._--Soak the sago in cold water for an hour.
Then simmer it in the milk, with the sugar, for twenty minutes.
Peel and core the apples.
