This cocoanut cream, which is put up in tablets, is exceedingly useful for almost every variety of pudding, icing for cakes, &c. It has only to be chopped down or melted, and serves the double purpose of giving flavour and substance.
Canary Pudding.
Four ozs. flour, 4 ozs. butter or 3 ozs. Table Nut Butter, 2 eggs, 3 ozs. sugar, 1 teaspoonful baking powder.
Melt butter in saucepan. Add the sugar and eggs beaten up, the flour and baking powder; lastly, 2 tablespoonfuls milk. Mix thoroughly. Butter well a plain mould, and put into it some jam or marmalade. Pour in pudding, cover with buttered paper, and steam for 2 hours.
Artox Queen Pudding.
2 oz. Artox bread crumbs, 2 oz. sugar, 1/2 pint milk, rind of half a lemon, 2 eggs, and a little raspberry jam. Boil the milk, pour over crumbs, and add yolks of the eggs, sugar and lemon rind. Bake in a greased pie-dish 20 minutes in a moderate oven, then spread over about 2 tablespoonfuls of hot raspberry jam. Beat up the whites of the eggs to a stiff froth and place over the jam, then put in oven for about three minutes to set.
Appel-Moes (Dutch Recipe).
Peel, core, and slice quantity of apples required. Stew or steam in covered jar with sugar and flavouring of cinnamon. Pulp through a sieve with whipped cream or as a sauce for steamed pudding.
Lemon Sponge.
Soak 1/8 oz. vegetable gelatine in a tumbler of water for an hour. Strain and put in saucepan with a tumbler fresh water and 5 ozs. loaf sugar. Stir till gelatine is dissolved. Add juice of 2 lemons, and strain through sieve. When cool add the whites of two eggs, and switch till quite light and spongy throughout--about three quarters of an hour. Put in mould, or when set pile up in rocky spoonfuls.
Lemon Cream Mould.
1 large lemon, 3 eggs, 6 ozs. sugar, 3/4 pint (3 teacupfuls) milk, 1/6 oz. vegetable gelatine.
Soak gelatine in cold water for at least an hour. Drain and put to come slowly to boil in the milk. Separate whites from yolks of eggs, and put the latter in large basin with the sugar and yellow part of lemon rind grated. Beat thoroughly and strain boiling milk over, stirring all the time. Return to saucepan, bring just to boil, and set aside to cool. Beat up whites of eggs very stiff and mix in lightly, adding the strained juice of lemon. Put in mould or glass dish, and set in cool place till quite firm.
Cobden Pudding.
Four ozs. grain granules, 2 ozs. sugar, 1 oz. cocoanut cream, 3 ozs. stoned raisins, 2 eggs, 3 gills milk.
Put grain granules, sugar, raisins, and cocoanut cream in large basin. Bring milk to boil and pour over. Cover and let stand till cool. Beat up yolks and add, and lastly the whites beaten stiff. Pour into buttered pudding-dish and bake in moderate oven for an hour.
JAMS AND JELLIES.
We have not space to go into these at any length. The following are one or two of my "very own," as the children say, which are voted a great success.
Apple Jam.
Take quantity required--say 7 lbs.--tart crisp apples. Wash well and dry. Pare and core, putting the trimmings in water to cover. Cut up the best of the apples into small pieces--not too thin--and set aside, also covered with cold water. Put on the trimmings to boil with some lemon rind and either a few sticks of cinnamon or some cloves. Simmer for an hour or longer, till all the goodness is drawn out, mashing freely with a wooden spoon. Turn into jelly-bag and allow to drain without pressure. Pour the water off the apples, measure that and the drained juice, and put into preserving pan. Measure the apple chips also, and add when the liquid boils. Allow 14 ozs. loaf sugar to each breakfast cupful, and boil till the apples are clear, but not broken down--about 20 minutes. Skim and pot as usual. If ginger flavouring is preferred, shave down about 6 ozs. preserved ginger, and add when the juice is put on to boil.
Marmalade Jelly.
Take 3 lbs. fruit--6 bitter oranges, 3 sweet ones and 3 lemons. Remove the rinds and grate them small, or put through a mincer.