 Section 63 of the Book of Household Management. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. The Book of Household Management by Isabella Beaton. Recipes. Chapter 27, Part 5. Pastry Sandwiches. 1, 3, 1, 8. Ingredients. Puff paste, jam of any kind, the white of an egg, sifted sugar. Mode. Roll the paste out thin, put half of it on a baking sheet or tin, and spread equally over its apricot green gauge or any preserve that may be preferred. Lay over this preserve another thin paste. Press the edges together all round and mark the paste in lines with a knife on the surface to show where to cut it when baked. Bake from 20 minutes to half an hour and a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar and put it back in the oven to colour. When cold, cut it into strips. Pile these on a dish pyramidically and serve. These strips cut about 2 inches long, piled in circular rows and a plate full of flavoured whipped cream poured in the middle make a very pretty dish. Time. 20 minutes to one hour. Average cost with half a pound of paste, one shelling. Sufficient. Half a pound of paste will make two dishes of sandwiches. Seasonable at any time. Petit Boucher, 1319. Ingredients. Six ounces of sweet almonds, quarter of a pound of sifted sugar, the rind of half a lemon, the white of one egg, puff paste. Mode. Blanch the almonds and chop them fine. Rub the sugar on the lemon rind and pound it in a mortar. Mix this with the almonds and the white of an egg. Roll some puff paste out, cut it in any shape that may be preferred such as diamonds, rings, ovals, etc. and spread the above mixture over the paste. Bake the boucher in an oven, not too hot and serve cold. Time. A quarter of an hour or rather more. Average cost, one shelling. Sufficient for half a pound of puff paste. Seasonable at any time. Polished tartlets, 1320. Ingredients. Puff paste, the white of an egg and pounded sugar. Mode. Roll some good puff paste out thin and cut it into two and a half inch squares. Brush each square over with the white of an egg, then fold down the corners so they all meet together in the middle of each piece of paste. Slightly press the two pieces together. Brush them over with the egg, sift over sugar and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste and fill it up with apicot jam, marmalade or red currant jelly. Pour them high in the centre of a dish on a napkin and garnish with the same preserved the tartlets are filled with. Time. Quarter of an hour or 20 minutes. Average cost with half a pound of puff paste, one shelling. Sufficient for two dishes of pastry. Seasonable at any time. Note, it should be borne in mind that for all dishes of small pastry such as the preceding, trimmings of puff pastry left from larger tarts answer as well as making the paste expressly. Put the more or puff paste rings. 1321. Ingredient. Puff paste number 1205. The white of an egg, sifted loaf sugar. Mode. Make some good puff paste by recipe number 1205. Roll it out to the thickness of about a quarter of an inch and with a round fluted paste cutter stamp out as many pieces as may be required. Then work the paste up again and roll it out to the same thickness and with a smaller cutter stamp out sufficient pieces to correspond with the larger ones. Again stamp out the centre of these smaller rings. Brush over the others with the white of an egg. Place a small ring on top of every large circular piece of pastes. Egg over the tops and bake from 15 to 20 minutes. Sift over sugar. Put them back in the oven to colour them. Then fill the rings with preserve of any bright colour. Dish them high on a napkin and serve. So many pretty dishes of pastry may be made by stamping puff paste out with fancy cutters and filling the pieces when baked with jelly or preserve for hours to give a separate recipe for each of them. But as they are all made from one paste and only the shape and garnishing vary perhaps it is not necessary and by exercising a little ingenuity variety may always be obtained. Half moons, leaves, diamonds, stars, shamrock, rings etc. are the most appropriate shapes for fancy pastry. Time 15 to 20 minutes. Average cost with half a pound of paste one shilling. Sufficient for two dishes of pastry. Seasonable at any time. Paradise pudding. One, three, two, two. Ingredients three eggs, three apples quarter of a pound of breadcrumbs three ounces of sugar three ounces of currants salt and grated nutmeg to taste the rind of half a lemon half a wine glass full of branding. Mode. Pair, core and mince the apples into small pieces and mix them with the other dry ingredients. Beat up the eggs moisten the mixture with these and beat it well. Stir in the brandy and put the pudding into a buttered mould. Tie it down with a cloth boil for one and a half hours and serve with sweet sauce. Time one and a half hours. Average cost one shilling for four or five persons. Peace pudding. One, three, two, three. Ingredients one and a half pint of split peas two ounces of butter two eggs, pepper and salt to taste. Mode. Put the peas to soak overnight in rainwater and float off any that are were-meat or discoloured. Tie them loosely in a clean cloth leaving a little room for them to swell and put them on to boil in cold rainwater allowing two and a half hours after the water has simmered up. When the peas are tender take them up and drain. Rub them through a colander with a wooden spoon. Had the butter, eggs, pepper and salt beat all well together for a few minutes until the ingredients are well incorporated. Then tie them tightly in a floured cloth. Boil the pudding for another hour. Turn it out onto the dish and serve very hot. This pudding should always be sent to table with boiled leg of pork and is an exceedingly nice accompaniment to boiled beef. Time two and a half hours to boil the peas tied loosely in the cloth one hour for the pudding. Average costs sixpence sufficient for seven or eight persons. Seasonable from September to March. Baked plum pudding 1324 Ingredients Two pounds of flour One pound of currants One pound of raisins One pound of soot Two eggs One pint of milk A few slices of candied peel Moat Chop the soot finely Mix with it the flour, currants, stone raisins and candied peel Moisten with the well-beaten eggs Put it into a buttered dish and bake in a good oven from two and a quarter to two and a half hours. Turn it out, strew sifted sugar over and serve. For a very plain pudding use only half the quantity of fruit. Admit the eggs and substitute milk or water for them. The above ingredients make a large family pudding. For a small one half the quantity would be found ample but it must be baked quite one and a half hours. Time, large pudding, two and a quarter to two and a half hours. Half the size, one and a half hours. Average cost, two shellings and sixpence. Sufficient for nine or ten persons. Seasonable in winter. Raisin Grape All the kinds of raisins have much the same virtues. Vanu Tritif and Balsamic but they are very subject to fermentation with juices of any kind and hence when eaten immoderately they often bring on collics. There are many varieties of grape views for raisins. The fruit of Valencia is that mostly dried for culinary purposes while most of the table kinds are grown in Malaga and called muscatels. The finest of all table raisins comes from Provence or Italy. The most esteemed of all are those of Rocavere. They are very large and very sweet. This sort is rarely eaten by any but the most wealthy. The dried Malaga or muscatel raisins which come to this country packed in small boxes and nicely preserved in bunches are variable in their quality but mostly of a rich flavour when new, juicy and of a deep purple hue. An excellent plum pudding made without eggs. One three two five ingredients half a pound of flour six ounces of raisins six ounces of currants quarter of a pound of chopped soot quarter of a pound of brown sugar quarter of a pound of mashed carrot quarter of a pound of mashed potatoes one tablespoon of treacle one ounce of candied lemon peel one ounce of candied citron. Mote Mix the flour, currants, soot and sugar well together have ready the above proportions mashed carrot and potato which stir into the other ingredients add the treacle and lemon peel but put no liquid in the mixture or it will be quite spoiled. Tie it loosely in a cloth or if put into a basin do not quite fill it as the pudding should have room to swell and boil it for about four hours. Serve with brandy sauce this pudding is better for being mixed overnight. Time four hours average cost one shilling and sixpence sufficient for six or seven persons seasonable in winter an unrivaled plum pudding one three two six ingredients one and a half pounds of muscatel raisins one and three quarter pound of currants one pound of sultana raisins two pounds of the finest moist sugar two pounds of breadcrumbs 16 eggs two pounds of finely chopped soot six ounces of mixed candy peel the rind of two lemons one ounce of ground nutmeg one ounce of ground cinnamon half an ounce of pounded bitter almonds quarter of a pint of branding mode stone and cut up the raisins but do not chop them wash and dry the currants and cut the candied peel into thin slices mix all the dry ingredients well together and moisten with the eggs which should be well beaten and strained to the pudding stir in the brandy and when always thoroughly mixed well butter and flour a stout new pudding cloth put in the pudding tie down very tightly and closely boil from six to eight hours and serve with brandy sauce a few sweet almonds blanched and cut into slips and stuck on the pudding ornamented prettily this quantity may be divided and boiled in busted moulds for small families it is the most desirable way as the above will be found to make a pudding of rather large dimensions time six to eight hours average cost seven shillings and sixpence seasonable in winter sufficient for 12 or 14 persons note the muscatel raisins can be purchased at a cheap rate loose not in bunches and then scarcely higher in price than the ordinary raisins and in part a much richer flavour to the pudding sultana grape we have elsewhere stated that the small black grape grown in Corinth and the Ionian Isles is, when dried, the common current of the grocer's shop the white or yellow grape grown in the same places is somewhat larger than the black variety and it is that which produces the sultana raisin it has been called sultana from its delicate qualities and unique growth the finest are those of Smyrna they have not sufficient flavour and sugary properties to serve alone for puddings and cakes but they are peculiarly valuable for mixing that has to say for introducing in company with the richer sorts of Valencia or muscatel in white puddings or cakes too the whiteness must be preserved the sultana raisin should be used but the greatest value of this fruit in the cuisine is that of its saving labour for it has no stones half muscatels and half sultanas are an admirable mixture for general purpose a plain Christmas pudding for children 1327 Ingredients 1 pound of flour 3 quarters of a pound of stoned raisins 3 quarters of a pound of currants 3 quarters of a pound of suet 3 or 4 eggs milk 2 ounces of candied peel 1 teaspoon full of powder at all spice half a teaspoon full of salt mode let the suet be finely chopped the raisins stoned and the currants well washed picked and dried mix these with the other dry ingredients and stir all well together beat and strain the eggs to the pudding stir these in and add just sufficient milk to make it mix propling tie it up in a well flowered cloth put it into boiling water and boil for at least 5 hours serve with a sprig of holly placed in the middle of the pudding and a little pounded sugar sprinkled over it time 5 hours average cost 1 shelling and 9 pence sufficient for 9 or 10 children seasonable at Christmas raisins raisins are grapes prepared by suffering them to remain on the vine until they are perfectly ripe and then drying them in the sun or by the heat of an oven the sun dried grapes are suet the oven dried grapes of an acid flavour the common ways of drying grapes for raisins is to tie 2 or 3 bunches of them together whilst yet on the vine and dip them into a hot lixivium of wood ashes mixed with a little of the oil of olive this disposes them to shrink and wrinkle after which they are left on the vine 3 or 4 days separated on sticks in a horizontal situation and then dried in the sun at leisure after being cut from the tree Christmas plum pudding very good ingredients 1.5 pounds of raisins 1.5 pounds of currants 1.5 pounds of mixed peel 3 quarters of a pound of breadcrumbs 3 quarters of a pound of suet 8 eggs 1 wine glass full of brandy mode stone and cut the raisins in halves but do not chop them wash, pick and dry the currants and mince the suet finely cut the candied peel into thin slices and grate down the bread into fine crumbs when all these dry ingredients are prepared mix them well together then moisten the mixture with eggs which should be well beaten and the brandy stir well that everything may be very thoroughly blended and press the pudding into a buttered mould tie it down tightly with a floured cloth and boil for 5 or 6 hours it may be boiled in a cloth without a mould and will require the same time allowed for cooking as Christmas puddings are usually made a few days before they are required for table when the pudding is taken out of the pot hang it immediately and put a plate or saucer underneath to catch the water that may drain from it the day it is to be eaten plunge it into boiling water and keep it boiling for at least 2 hours then turn it out of the mould and serve with brandy sauce on Christmas Day a sprig of holly is usually placed in the middle of the pudding and about a wine glass full of brandy poured around it which at the moment of serving is lighted and the pudding thus brought to the table encircled in flame time 2 hours the first time of boiling 2 hours the day it is to be served average cost 4 shillings sufficient for a quart mould for 7 or 8 persons seasonable on the 25th of December and on various festive occasions till March note 5 or 6 of these puddings should be made at one time as they will keep good for many weeks and in cases where unexpected guests arrive will be found unacceptable and as it only requires warming through a quickly prepared dish moulds of every shape and size are manufactured for these puddings and may be purchased of Messer's R&J Slate 336 Strand brandy is the alcoholic or spiritous portion of wine separated from the aqueous part the colouring matter etc by distillation the word is of German origin German form brand to wine signifies burnt wine or wine that has undergone the action of fire brandy is so called however having made from potatoes, carrots beetroot, pears and other vegetable substances but they are all inferior to true brandy brandy is prepared in most wine countries but that of France is the most esteemed it is procured not only by distilling the wine itself but also by fermenting and distilling the mark or residue of the pressing of the grape it is procured indifferently from red or white wine and different wines yield very different proportions of it the strongest of course giving the largest quantity brandy obtained from mark has a more acrid taste than that from wine the celebrated brandy of cognac a town in the apartment of Charent and that bought from Andrea the way the excellence from being made from white wine like other spirit brandy is colourless when recently distilled by mere keeping however owing probably to some change in the soluble matter contained in it it acquires a slight colour which is much increased by keeping in the casks and is made of the required intensity by the addition of burnt sugar or other colouring matter what is called British brandy in fact brandy which is the name as we have said of a spirit distilled from wine but is a spirit made chiefly from malt spirit with the addition of mineral acids and various flavouring ingredients the exact composition being kept secret it is distilled somewhat extensively in this country real brandy scarcely at all the brandy is imported into England are chiefly from Bordeaux Rochelle and Cognac a pound plum pudding 1329 ingredients one pound of suet one pound of currants one pound of stone raisins eight eggs half a grated nutmeg two ounces of sliced candy peel one teaspoon full of ground ginger half a pound of breadcrumbs half a pound of flour half a pint of milk mode chop the suet finely mix with it the dry ingredients stir these well together and add the well beaten eggs and milk to moisten with beat up the mixture well and should the above proportion of milk not be found sufficient to make it of the proper consistency a little more should be added press the pudding into a mould tie it with a floured cloth and boil for five hours or rather longer and serve with brandy sauce time five hours or longer average cost three shillings sufficient for seven or eight persons seasonable in winter note the above pudding may be baked instead of boiled it should be put into a buttered mould or tin and baked for about two hours a smaller one would take about one and a quarter hours citron the fruit of the citron tree citrus medica is a sedulous antiseptic and anti-scorbatic it excites the appetite and stops vomiting and like lemon juice has been greatly extolled in chromate rheumatism, gout and scurvy mixed with cordials it is used as an antidote to the machinil poison the candied peel is prepared in some way as orange or lemon peel that is to say the peel is boiled in water until quite soft and then suspended in concentrated syrup in the cold after which it is either dried in a current of warm air or in a stove at a heat not exceeding 120 degrees fahrenheit the syrup must be kept fully saturated with sugar by re-boiling it once or twice during the process it may be dusted with powdered lump sugar if necessary the citron is supposed to be the median, asynary and aupersian apple of the Greeks it is described by Risseau as having a majestic appearance it's shining leaves and rosy flowers being succeeded by fruit whose beauty and size astonish an observer whilst their odor gratified his senses in China there is an enormous variety but the citron is cultivated in all orange growing countries plum pudding of fresh fruit 1-3-3-0 ingredients 3 quarters of a pound of suet crust number 1-2-1-5 one and a half pint of orleans or any other kind of plum quarter of a pound of moist sugar mode line a pudding basin with suet crust rolled out to the thickness of about half an inch fill the basin with the fruit turn the sugar and cover with crust fold the edges over and pinch them together to prevent the juice escaping tie over a floured cloth put the pudding into boiling water and boil from 2-2.5 hours turn it out of the basin and serve quickly time 2-2.5 hours average cost 10 cents sufficient for 6 or 7 persons reasonable with various kinds of plums from the beginning of August to the beginning of October plums almost all the varieties of the cultivated plum are agreeable and refreshing it is not a nourishing fruit and if indulgent to excess when unripe is almost certain to cause diarrhea and cholera weak and delicate persons had better abstain from plums altogether the modes of preparing plums are as numerous as the varieties of the fruit the objections raised against raw plums do not apply to the cooked fruit which even then may eat in moderation plum tart 1-3-3-1 ingredients half a pound of good short crust number 1-2-1-1 1.5 pints of plums quarter of a pound of moist sugar mode use of a deep tart dish with a crust made by recipe number 1-2-1-1 fill the dish with plums and place a small cup or jar upside down in the midst of them put in the sugar cover the pie with crust ornament the edges and bake in a good oven from half to three quarters of an hour when puff crust is preferred to short crust use that made by recipe number 1-2-0-6 and glaze the top by brushing it over with the white of an egg beaten to a stiff throf with a knife sprinkle over a little sifted sugar and put the pie in the oven to set the glaze time half to three quarters of an hour average cost one shilling sufficient for five or six persons seasonable with various kinds of plums from the beginning of August to the beginning of October potato pasty 1-3-3-2 ingredients one and a half pounds of rump steak or mutton cutlets pepper and salt to taste a third of a pint of weak broth or gravy one ounce of butter mashed potatoes mode place the meat cut in small pieces at the bottom of the pan add the pepper and salt and add the gravy and butter broken into small pieces put on the perforated plate with its valve pipe screwed on and fill up the whole space to the top of the tube with nicely mashed potatoes mixed with a little milk and finish the surface of them in any ornamental manner if carefully baked the potatoes will be covered with a delicate brown crust send it to the table as it comes from the oven with a napkin folded around it time 40-60 minutes average cost two shillings sufficient for four or five persons seasonable at any time potato pudding 1-3-3-3 ingredients half a pound of mashed potatoes two ounces of butter two eggs quarter of a pint of milk three tablespoons of sherry quarter of a salt spoon full of salt the juice and rind of one small lemon two ounces of sugar mode boil sufficient potatoes to make half a pound when mashed add to these the butter, eggs, milk, sherry lemon juice and sugar mince the lemon peel very finely and beat all the ingredients well together put the pudding into a buttered pie dish and bake for rather more than half an hour to enrich it add a few pounded almonds and increase the quantity of eggs and butter time half an hour or rather longer average cost eight pence sufficient for five or six persons seasonable at any time to ice or glaze pastry to glaze pastry which is the usual method adopted for meat or raised pies bake an egg separate the yolk from the white and beat the former for a short time then when the pastry is nearly baked take it out of the oven brush it over with this beaten yolk of egg and put it back in the oven to set the glaze 1-3-3-5 to ice pastry which is the usual method adopted for fruit tarts and sweet dishes of pastry put the white of an egg on a plate and with the blade of a knife beat it to a stiff broth when the pastry is nearly baked brush it over with this and sift over some pounded sugar put it back into the oven to set the glaze and in a few minutes it will be done great care should be taken that the pastry does not catch or burn in the oven which it is very liable to do after the icing is laid on sufficient allow one egg and one and an eighth ounces of sugar to glaze three tarts sugar sugar has been happily called the honey of reeds the sugar cane appears to be originally a native of the East Indies the Chinese have cultivated it for 2,000 years the Egyptians, Phoenicians and Druze knew nothing about it the Greek physicians are the first to speak of it it was not till the year 1471 that a Phoenician discovered the method of purifying brown sugar and making loaf sugar he gained an immense fortune by this discovery our supplies are now obtained from Barbados, Jamaica Mauritius, Ceylon the East and West Indies generally and the United States but the largest supplies come from Cuba sugar is divided into the following classes refined sugar white clade, brown clade brown wool and molasses the sugar cane grows to the height of 6, 12 or even sometimes 20 feet it is propagated from cuttings, requires much hoeing and weeding giving employment to thousands upon thousands of slaves in the slave countries and the trans maturity in 12 or 13 months when ripe it is cut down close to the stole the stems are divided into lengths of about 3 feet which are made up into bundles and carried to the mill to be crushed between rollers in the process of crushing the Druze runs down into a reservoir from which after a while it is drawn through a siphon taken from the scum this fluid undergoes several processes of drying and refining the methods varying in different manufacturers there are some large establishments engaged in sugar refining in the neighbourhoods of Blackwell and Bethnal Green, London the process is mostly in the hands of German workmen sugar is adulterated with fine sand and sawdust pure sugar is highly nutritious adding to the fatty tissue of the body but it is not easy of digestion baked raisin pudding plain and economical 1336 ingredients 1 pound of flour 3 quarters of a pound of stoned raisins half a pound of soot a pinch of salt 1 ounce of sugar a little grated nutmeg and milk drop the soot finely stone the raisins and cut them in halves mix these with the soot add the salt, sugar and grated nutmeg and moisten the whole with sufficient milk to make it of the consistency of thick batter put the pudding into a buttered pie dish and bake for one and a half hours or rather longer turn it out of the dish strew sifted sugar over and serve with a different recipe and suitable where there is a family of children it of course can be much improved by the addition of candied peel, currants and rather a larger proportion of soot a few eggs would also make the pudding richer time one and a half hours average cost nine pounds sufficient for seven or eight persons seasonable in winter introduction of sugar sugar was first known as a drug and used by the apocathories and with them was a most important article at its first appearance some said it was heating others that it injured the chest others that it disposed persons to apotexy the truth however soon conquered these fancies and the use of sugar has increased every day and there is no household in the civilized world which can do without it boiled, raisin pudding plain and economical one three three seven ingredients one pound of flour half a pound of stone raisins half a pound of chopped soot half a salt spoon full of salt and milk mode after having stoned the raisins and chopped the soot finally mix them with the flour add the salt and when these dry ingredients are thoroughly mixed moisten the pudding with sufficient milk to make it into rather a stiff paste tie it up in a floured cloth put it into boiling water and boil for four hours serve with sifted sugar this pudding may also be made in a long shape the same as a rolled jam pudding and will then not require so long boiling two and a half hours would then be quite sufficient time made round four hours in a long shape two and a half hours average cost nine pence sufficient for eight or nine persons seasonable in winter boiled rhubarb pudding one three three eight ingredients four or five sticks of fine rhubarb half a pound of moist sugar three quarters of a pound of soot crust number one two one five mode make a soot crust with three quarters of a pound of flour by recipe number one two one five and line a buttered basin with it wash and wipe the rhubarb and if old string it that is to say pair off the outside skin cut it into inch lengths fill the basin with it put in the sugar and cover with crust pinch the edges of the pudding together tie over it with a floured cloth put it into boiling water and boil from two to two and a half hours turn it out of the basin and serve with a jug of cream and sifted sugar time two to two and a half hours average cost seven pence sufficient for six or seven persons seasonable in spring rhubarb tart one three three nine ingredients half a pound of puff paste number one two oh six about five sticks of large rhubarb a quarter of a pound of moist sugar mode make a puff crust by recipe number one two oh six line the edges of a deep pie dish with it and wash, wipe and cut the rhubarb into pieces about one inch long should it be old and tough string it that is to say pair off the outside skin pile the fruit high in the dish as it shrinks very much in the cooking put in the sugar cover with crust ornament the edges and bake the tart in a well heated oven from a half to three quarters of an hour if wanted very nice brush it over with the white of an egg beaten to a stiff froth then sprinkle on it some sifted sugar and put it in the oven just to set the glaze this should be done when the tart is nearly baked a small quantity of lemon juice and a little of the peel mince are by many persons considered an improvement to the flavour of rhubarb tart time half to three quarters of an hour average cost nine pence sufficient for four or five persons seasonable in spring rhubarb this is one of the most useful of all garden productions that are put into pies and pudding it was comparatively little known till within the last twenty or thirty years but is now cultivated in almost every British garden the part used is the foot stalks of the leaves which peeled and cut into small pieces are put into tarts either mixed with apples or alone when quite young they are much better not peeled rhubarb comes in season when the apples are going out the common rhubarb is a native of Asia the scarlet variety has the finest flavour turkey rhubarb the well known medicinal drug is the root of a very elegant plant room palmatum coming to the greatest perfection in tartary for culinary purposes all kinds of rhubarb are the better for being blanched raised pie of poultry or game one three four oh ingredients one pound of flour allow half a pound of butter half a pint of water the yolks of two eggs half a teaspoon full of salt these are for the crust one large fowl or pheasant a few slices of veal cutlet a few slices of dressed ham force meat seasoning of nut meat allspice pepper and salt gravy make a stiff short crust fill it with flour, water and egg and work it up very smoothly butter a raised pie mould as shown in number 1190 and line it with a paste previously to making the crust bone the fowl or whatever bird is intended to be used lay it breast downwards upon a cloth and season the inside well with pound of mace allspice pepper and salt then spread over it then a layer of force meat then a layer of seasoned veal and then one of ham and then another layer of force meat and roll the fowl over making the skin meat at the back line the pie with force meat put in the fowl and fill up the cavities with slices of seasoned veal and ham and force meat wet the edges of the pie put on the cover pinch the edges together with the paste pincers and decorate it with leaves brush it over with beaten yolk of egg and bake in a moderate oven for 4 hours in the meantime make a good strong gravy from the bones pour it through a funnel into the hole at the top cover this hole with a small leaf and the pie when cold will be ready for use let it be remembered that the gravy must be considerably reduced before it is poured into the pie as when cold it should form a firm jelly and not be the least degree in a liquid state this recipe is suitable for all kinds of poultry or game using one or more birds according to the size of the pie intended to be made but the birds must always be boned truffles, mushrooms etc added to this pie make it much nicer and to enrich it lard the fleshy parts of the poultry or game with thin strips of bacon this method of forming raised pies in a mould is generally called a timbal and has the advantage of being more easily made than one when the paste is raised by the hands the crusts beside being eatable time, large pie for hours average cost six shillings and sixpence seasonable with poultry all the year with game from September to March raised pie of veal and ham one, three, four, one ingredients three or four pounds of veal cutlets a few slices of bacon or ham seasoning of pepper, salt nutmeg and allspice force meat number four one five two pounds of hot water paste number one two one seven half a pint of good strong graving mode to raise the crust for a pie with the hands is a very difficult task and can only be accomplished by skilled and experienced cooks the process should be seen to be satisfactorily learned and plenty of practice given to the making of raised pies as by that means only will success be ensured make a hot water paste by recipe number one two one seven and from the mass raise the pie with the hands if this cannot be accomplished cut out pieces for the top and bottom and a long piece for the sides fasten the bottom and side piece together by means of egg and pinch the edges well together then line the pie with force meat made by recipe number four one five put in a layer of veal and a plentiful seasoning of salt, pepper, nutmeg and allspice as let it be remembered these pies taste very insipid and less hardly seasoned over the seasoning place a layer of sliced bacon or cooked ham and then a layer of force meat veal, seasoning and bacon and so on until the meat rises to about one inch above the paste taking care to finish with a layer of force meat to fill all cavities of the pie and to lay in the meat firmly and compactly brush the top edge of the pie with beaten egg put on the cover press the edges and pinch them round with paste pincers make a hole in the middle of the lid and ornament the pie with leaves which should be stuck on with the white of an egg then brush it all over with the beaten yolk of an egg and bake the pie in an oven with a soaking heat from three to four hours to acetane when it is done run a sharp pointed knife or skewer through the hole at the top into the middle of the pie and if the meat feels tender it is sufficiently baked have ready about half a pint of very strong gravy pour it through a funnel into the hole at the top stop up the hole with a small leaf of baked paste and put the pie away until wanted for use should it acquire too much colour in the baking cover it with white paper as the crust should not in the least degree be burnt mushrooms truffles and many other ingredients may be added to enrich the flavour of these pies and the very fresh parts of the meat may be larded these pies are more frequently served cold than hot and form excellent dishes for cold suppers or breakfasts the cover of the pie is sometimes carefully removed leaving the perfect edges top decorated with square pieces of very bright aspic jelly this has an exceedingly pretty effect time about four hours average cost, six shillings and sixpence sufficient for a very large pie seasonable from march to october end of section 63 section 64 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org recording by Sarah Williams the book of household management by Isabella Beaton recipes chapter 27 part 6 baked rice pudding one one thousand three forty two ingredients one small tea cup full of rice four eggs two ounces of fresh butter two ounces of beef marrow one quarter pound of currants two tablespoons full of brandy nutmeg one quarter pound of sugar the rind of one half lemon put the lemon rind in milk into a stew pan and let it infuse till the milk is well flavored with the lemon in the meantime boil the rice until tender in water with a very small quantity of salt and when done let it be thoroughly drained put the eggs, stir to them the milk which should be strained the butter, marrow, currants and remaining ingredients add the rice and mix all well together line the edges of the dish with puff paste put in the pudding and bake for about three quarter hour in a slow oven slices of candied peel may be added at pleasure or sultana raisins may be substituted for the currants time three quarter hour average cost one shilling three pence sufficient for five or six persons seasonable suitable for a winter pudding when fresh fruits are not obtainable rice with proper management and cooking it forms a very valuable and cheap addition to our farinaceous food and in years of scarcity has been found eminently useful in lessening the consumption of flour when boiled it should be so managed that the grains though soft should be as little broken and as dry as possible the water in which it is dressed should only simmer not boil hard very little water should be used as the grains absorb a great deal and consequently swell much if they take up too much at first it is difficult to get rid of it baking it in puddings is the best mode of preparing it two, plain and economical a nice pudding for children one thousand three forty three ingredients one teacup full of rice two tablespoon fulls of moist sugar one quarter of milk one half ounce of butter or two small tablespoon fulls of chopped suet one half teaspoon full of grated nutmeg mode wash the rice put it into a pie dish with the sugar pour in the milk and stir these ingredients well together then add the butter cut up into very small pieces or instead of this the above proportion of finely minced suet grate a little nutmeg over the top and bake the pudding in a moderate oven from one and a half to two hours as the rice is not previously cooked it must be taken that the pudding be very slowly baked to give plenty of time for the rice to swell and for it to be very thoroughly done time one and a half to two hours average cost seven pence sufficient for five or six children seasonable at any time plain boiled rice pudding one thousand three forty four ingredients one half pound of rice mode, wash the rice put it into a saucepan put it into a saucepan of cold water boil it gently for two hours and if, after a time the cloth seems tied too loosely take the rice up and tighten the cloth serve with sweet melted butter or cold butter and sugar or stewed fruit, jam or marmalade any of which accompaniments are suitable for plain boiled rice time two hours after the rice boils average cost two pence sufficient for four or five persons seasonable at any time boiled rice pudding one one thousand three forty five ingredients one quarter pound of rice one and one half pint of new milk two ounces of butter four eggs one half salt spoonful of salt four large tablespoons of moist sugar flavoring to taste mode, stew the rice add the milk and when it is tender pour it into a basin stir in the butter and let it stand to cool then beat the eggs add these to the rice with the sugar salt and any flavoring that may be approved such as nutmeg powdered cinnamon grated lemon peel, essence of bitter almonds or vanilla when all is well stirred put the pudding into a buttered basin tie it down with a cloth plunge it into boiling water one hour time one and a quarter hour average cost one shilling sufficient for five or six persons seasonable at any time varieties of rice of the varieties of rice brought to our market that from Bengal is chiefly of the species denominated cargo rice and is of a coarse reddish brown cast but peculiarly sweet and large grained it does not readily separate from the husk but it is preferred by the natives to all the others Patchua rice is more esteemed in Europe and is of very superior quality it is small grained rather long and wiry and is remarkably white the Carolina rice is considered as the best and is likewise the dearest in London two with dried or fresh fruit a nice dish for the nursery one thousand three forty six ingredients one half pound of rice one pint of any kind of fresh fruit that may be preferred or one half pound of raisins and currants mode wash the rice tie it in a cloth allowing room for it to swell and put it into a saucepan of cold water let it boil for an hour then take it up untie the cloth stir in the fruit and tie it up again tolerably tight and put it into the water for the remainder of that time boil for another hour or rather longer and serve with sweet sauce if made with dried fruit or salted sugar and a little cream or milk if made with fresh fruit time one hour to boil the rice without the fruit one hour or longer afterwards average cost six pence sufficient for six or seven children seasonable at any time note this pudding is very good made with apples they should be paired, cored and cut into thin slices boiled rice for curries etc one thousand three forty seven ingredients three-quarter pound of rice water salt mode pick, wash and soak the rice in plenty of cold water then have ready a saucepan of boiling water drop the rice into it and keep it boiling quickly with the lid uncovered until it is tender but not soft take it up drain it and put it on a dish before the fire to dry do not handle it much with a spoon but shake it a little with two forks that it may all be equally dried and stew over a little salt it is now ready to serve as a border with a curry or fricassee in the center some cook smooth the rice with the back of a spoon and then brush it over with the yolk of an egg and set it in the oven to color but the rice well boiled white and dry with in with every grain distinct is by far the more preferable mode of dressing it during the process of boiling the rice should be attentively watched that it be not overdone as if this is the case it will have a mashed and soft appearance time 15 to 25 minutes according to the quality of the rice average cost 3 pence sufficient for a large dish of curry seasonable at any time rice in the native rough state with the husk on is called patty both in India and America and it will keep better as for a much longer time in this state it has been removed besides which prepared rice is apt to become dirty from rubbing about in the void on board ship and in the warehouses it is sometimes brought to England in the shape of patty and the husk detached here patty pays less duty than shelled rice to boil a rice for curries etc Sawyer's recipe 1348 ingredients 1 pound of the best Carolina rice 2 quarts of water 1.5 ounces of butter a little salt wash the rice well in 2 waters make 2 quarts of water boiling and throw the rice into it boil it until 3 parts done then drain it on a sieve butter the bottom and sides of a stew pan put in the rice place the lid on tightly and set it by the side of the fire until the rice is perfectly tender occasionally shaking the pan to prevent it sticking prepared thus should be separate and white either dish it separately or place it around the curry as a border time 15 to 25 minutes average cost 7 pence sufficient for 2 moderate sized curries seasonable at any time buttered rice 1349 ingredients 1.5 pound of rice 1.5 pints of milk 2 ounces of butter 1 pound of nutmeg or pounded cinnamon mode wash and pick the rice drain and put it into a saucepan with the milk let it swell gradually and when tender pour off the milk stir in the butter, sugar and nutmeg or cinnamon and when the butter is thoroughly melted then the whole is quite hot serve after the milk is poured off be particular that the rice does not burn to prevent this do not see stirring it time 1 hour to swell the rice average cost 7 pence sufficient for 4 or 5 persons seasonable at any time rice was held in great esteem by the ancients they considered it as a very beneficial food for the chest therefore it was recommended in cases of consumption and to persons subject to spitting of blood savoury casserole of rice or rice border for ragoutes, fricassees etc an entree 1350 ingredients 1 and 1 half pound of rice 3 pints of weak stock or broth 2 slices of fat ham 1 teaspoon full of salt mode a casserole of rice when made in a mold is not such a difficult operation as when it is molded by the hand it is an elegant and inexpensive entree as the remains of cold fish or fowl may be served as ragoutes fricassees etc enclosed in the casserole it requires great nicety in its preparation the principal thing to attend to being the boiling of the rice as if this is not sufficiently cooked the casserole when molded will have a rough appearance which would entirely spoil it after having washed the rice in 2 or 3 waters drain it well and put it into a stew pan with the stock ham and salt pan closely and let the rice gradually swell over a slow fire occasionally stirring to prevent it sticking when it is quite soft strain it pick out the pieces of ham and with the back of a large wooden spoon mash the rice to a perfectly smooth paste then well grease a mold molds are made purposely for rice borders and turn it upside down for a minute or two to drain away the fat should there be too much put some rice all around the bottom place a piece of soft bread in the middle and cover it with rice press it in equally with the spoon and let it cool then dip the mold into hot water turn the casserole carefully onto a dish mark where the lid is to be formed on the top by making an incision with the point of a knife about an inch from the edge all around and put it into a very hot oven brush it over with a little clarified butter and bake about one half hour or rather longer then carefully remove the lid which will be formed by the incision having been made all around and remove the bread in small pieces with the point of a pen knife being careful not to injure the casserole fill the center with the ragu or frucasse which should be made thick put on the cover, glaze it place it in the oven to set the glaze and serve as hot as possible the casserole should not be emptied too much as it is liable to crack from the weight of whatever is put in and in baking it let the oven be very hot or the casserole will probably break time about three quarter hour to swell the rice sufficient for two moderate sized casserole seasonable at any time sweet casserole of rice and entremet one thousand three fifty one ingredients one and one half pound of rice three pints of milk sugar to taste flavoring of bitter almonds sugar the yolks of three eggs mode this is made in precisely the same manner as a savory casserole only substituting the milk and sugar for the stock and salt put the milk into a stew pan with sufficient essence of bitter almonds to flavor it well then add the rice which should be washed, picked and drained and let it swell gradually in the milk over a slow fire when it is tender stir in the sugar butter and yolks of eggs press in the rice and proceed in exactly the same manner as in recipe number one thousand three fifty when the casserole is ready fill it with a compote of any fruit that may be preferred or with melted apricot jam and serve time from three quarter hour to one hour to swell the rice one half to three quarter hour to bake the casserole average cost exclusive of the compote or jam one shilling nine pence sufficient for two casserole time french rice pudding or gâteau de riz one thousand three fifty two ingredients to every quarter pound of rice allow one quart of milk the rind of one lemon one half teaspoon full of salt sugar to taste four ounces of butter six eggs breadcrumbs put the milk into a stew pan with a lemon rind or until the former is well flavored then take out the peel have ready the rice washed, picked and drained put it into the milk and let it gradually swell over a very slow fire stir in the butter salt and sugar and when properly sweetened add the yolks of the eggs and then the whites both of which should be well beaten and add separately to the rice butter a mold screw in some fine breadcrumbs and let them be spread equally over it carefully pour in the rice and bake the pudding in a slow oven for one hour turn it out of the mold and garnish the dish with preserved cherries or any bright colored jelly or jam this pudding would be exceedingly nice flavored with essence of vanilla time three quarter hour to one hour for the rice to swell be baked one hour in a slow oven average cost one shilling eight pence sufficient for five or six persons seasonable at any time baked or boiled ground rice pudding one thousand three fifty three ingredients two pence of milk six tablespoons of ground rice sugar to taste four eggs flavoring of lemon rind nutmeg, bitter almonds, or bay leaf mode put one and one half pint of the milk into a stew pan with any of the above flavorings and bring it to the boiling point and with the other one half pint of milk mix the ground rice to a smooth batter strain the boiling milk to this and stir over the fire until the mixture is tolerably thick then pour it into a basin leave it uncovered and when nearly or quite cold sweeten it to taste and add the eggs which should be previously well beaten with a little salt put the pudding into a well buttered basin tie it down with a cloth plunge it into boiling water and boil for one and a half hours the pudding proceed in precisely the same manner only using half the above proportions of ground rice with the same quantity of all the other ingredients an hour will bake the pudding in a moderate oven stewed fruit or preserves, or marmalade may be served with either the boiled or baked pudding and will be found an improvement time one and one half hours to boil one hour to bake average cost ten pence sufficient for five or six persons seasonable at any time iced rice pudding one thousand three fifty four ingredients six ounces of rice one quart of milk one half pound of sugar the yolks of six eggs one small tablespoon full of essence of vanilla mode put the rice into a stew pan with the milk and sugar and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass and should the milk dry away too much a little more may be added stir the rice occasionally to prevent its burning then beat it to a smooth mixture add the yolks of the eggs which should be well whisked and the vanilla should this flavouring not be liked essence of bitter almonds may be substituted for it put this rice custard into a freezing pot and proceed as directed in recipe one thousand two ninety when wanted for table turn the pudding out of the mould and pour over the top and round it a compote of oranges or any other fruit that may be preferred taking care of the flavouring in the pudding harmonise as well with the fruit that it is served with time one half hour to freeze the mixture average cost one shilling six pence exclusive of the compote one shilling four pence seasonable served all the year round miniature rice pudding one thousand three fifty five ingredients one quarter pound of rice one and one half pence of milk two ounces of fresh butter four eggs sugar to taste flavouring of lemon peel bitter almonds or vanilla a few strips of candied peel mode let the rice swell in one pint of milk over a slow fire putting it with a strip of lemon peel stir to it the butter and the other one half pint of milk and let the mixture cool then add the well beaten eggs and the vanilla butter well with small cups or moulds lined them with a few pieces of candied peel sliced very thin fill them three parts full bake for about forty minutes turn them out of the cups on to a white doily and serve with sweet sauce the flavouring in candied peel might be omitted and stewed fruit or preserved served instead with these puddings time forty minutes average cost one shilling Sufficient for six puddings, seasonable at any time. Arrowroot sauce for puddings 1,356 Ingredients Two small tablespoonfuls of arrowroot Four dessert spoonfuls of pounded sugar The juice of one lemon One quarter teaspoonful of grated nutmeg One half pint of water Mode Mix the arrowroot smoothly with the water, put this into a stew pan Add the sugar, strained lemon juice, and grated nutmeg Stir these ingredients over the fire until they boil when the sauce is ready for use A small quantity of wine or any liqueur would very much improve the flavor of this sauce It is usually served with bread, rice, custard, or any dry pudding that is not very rich Time, all together, fifteen minutes Average cost, four pence Sufficient for six or seven persons Cherry sauce for sweet puddings German recipe 1,357 Ingredients One pound of cherries One tablespoonful of flour One ounce of butter One half pint of water One wine glassful of port wine A little grated lemon rind Four pounded cloves Two tablespoonfuls of lemon juice Sugar to taste Mode Stone the cherries and pound the kernels in a mortar to a smooth paste Put the butter and flour into a saucepan Stir them over the fire until of a pale brown Then add the cherries, the pounded kernels, the wine, and the water Simmer these gently for one quarter hour or until the cherries are quite cooked And rub the whole through a hair sieve Add the remaining ingredients Let the sauce boil for another five minutes and serve This is a delicious sauce to serve with boiled batter pudding And when thus used should be sent to table poured over the pudding Time 20 minutes to one half hour Average cost one shilling one pence Sufficient for four or five persons Seasonable in June, July, and August Lemon sauce for sweet puddings 1,358 Ingredients The rind and juice of one lemon One tablespoonful of flour One ounce of butter One large wine glassful of sherry One wine glassful of water Sugar to taste The yolks of four eggs Mode Rub the rind of the lemon onto some lumps of sugar Squeeze out the juice and strain it Put the butter and flour into a saucepan Stir them over the fire And when of a pale brown Add the wine, water, and strained lemon juice Crush the lumps of sugar that were rubbed on the lemon Stir these into the sauce which should be very sweet When these ingredients are well mixed And the sugar is melted Put in the beaten yolks of four eggs Keep stirring the sauce until it thickens when served Do not on any account allow it to boil or it will curdle And be entirely spoiled Time Altogether 15 minutes Average cost one shilling two pence Sufficient for seven or eight persons Soy sauce for plum pudding 1,359 Ingredients The yolks of three eggs One tablespoonful of powdered sugar One gill of milk A very little grated lemon rind Two small wine glassfuls of brandy Mode Separate the yolks from the whites of three eggs And put the former into a stew pan Add the sugar, milk, and grated lemon rind And stir over the fire until the mixture thickens But do not allow it to boil Put in the brandy Let the sauce stand by the side of the fire To get quite hot Keep stirring it and serve in a boat or terrain separately Or pour it over the pudding Time Altogether 10 minutes Average cost one shilling Sufficient for six or seven persons Sweet sauce for puddings 1,360 Ingredients One half pint of melted butter made with milk Four heap teaspoonfuls of pounded sugar Flavouring of grated lemon rind or nutmeg or cinnamon Mode Make one half pint of melted butter by recipe number 380 Omitting the salt Stir in the sugar Add a little grated lemon rind, nutmeg, or powdered cinnamon, and serve Previously to making the melted butter The milk can be flavoured with bitter almonds By infusing about half a dozen of them in it for about one half hour The milk should then be strained before it is added to the other ingredients This simple sauce may be served for children with rice, batter, or bread pudding Time Altogether 15 minutes Average cost four pence Sufficient for six or seven persons Vanilla custard sauce to serve with puddings 1,361 Ingredients One half pint of milk Two eggs Two ounces of sugar Ten drops of essence of vanilla Mode Beat the eggs Sweeten the milk Stir these ingredients well together and flavour them with essence of vanilla Regulating the proportion of this latter ingredient by the strength of the essence The size of the eggs, etc. Put the mixture into a small jug Place this jug in a saucepan of boiling water And stir the sauce one way until it thickens But do not allow it to boil or it will instantly curdle Serve in a boat or terrain separately With plum, bread, or any kind of dry pudding Essence of bitter almonds or lemon rind may be substituted for the vanilla When they are more in accordance with the flavouring of the pudding With which the sauce is intended to be served Time To be stirred in the jug from eight to ten minutes Average cost four pence Sufficient for four or five persons An excellent wine sauce for puddings 1,362 Ingredients The yolks of four eggs One teaspoon full of flour Two ounces of pounded sugar Two ounces of fresh butter One quarter salt spoonful of salt One half pint of sherry or madera Mode Put the butter and flour into a saucepan And stir them over the fire until the former thickens Then add the sugar, salt, and wine And mix these ingredients well together Separate the yolks from the whites of four eggs Beat up the former and stir them briskly to the sauce Let it remain over the fire until it is on the point of simmering But do not allow it to boil or it will instantly curdle This sauce is delicious with plum, marrow, or bread puddings But should be served separately and not poured over the pudding Time From five to seven minutes to thicken the butter About five minutes to stir the sauce over the fire Average cost one chilling ten pence Sufficient for seven or eight persons Wine or brandy sauce for puddings 1,363 Ingredients One half pint of melted butter number 377 Three heat teaspoonfuls of pounded sugar One large wine glass full of port or sherry Or three quarters of a small glass full of brandy Mode Make one half pint of melted butter by recipe number 377 Omitting the salt Then stir in the sugar and wine or spirit in the above proportion And bring the sauce to the point of boiling Serve in a boat or terrain separately And if liked, pour a little of it over the pudding To convert this into punch sauce Add to the sherry in brandy a small wine glass full of rum And the juice and grated rind of one half lemon The cores, such as maraschino or curacao substituted for the brandy Make excellent sauces Time Altogether fifteen minutes Average cost eight pence Sufficient for six or seven persons Wine sauce for puddings 1,364 Ingredients One half pint of sherry One quarter pint of water The yolks of six eggs Two ounces of pounded sugar One half teaspoonful of minced lemon peel A few pieces of candy citron cut thin Mode Separate the yolks from the whites of five eggs Beat them and put them into a very clean saucepan If at hand, a lined one is best Add all the other ingredients Place them over a sharp fire And keep stirring until the sauce begins to thicken Then take it off and serve If it is allowed to boil, it will be spoiled As it will immediately curdle Time To be stirred over the fire three or four minutes But it must not boil Average cost two shillings Sufficient for a large pudding Allowing half this quantity for a moderate sized one Seasonable at any time Opened heart of strawberry or any other kind of preserve 1,365 Ingredients Trimmings of puff paste Any kind of jam Butter a tart pan of the shape shown in the engraving Roll out the paste to the thickness of one half an inch And line the pan with it Prick a few holes in the bottom with a fork And bake the tart in a brisk oven from ten to fifteen minutes Let the paste cool a little Then fill it with preserve Place a few stars or leaves on it Which have been previously cut out of the paste and baked And the tart is ready for table By making it in this manner Both the flavor and color of the jam are preserved Which would otherwise be lost Where it baked in the oven on the paste And besides so much jam is not required Time Ten to fifteen minutes Average cost eight pence Sufficient one tart for three persons Seasonable at any time Strawberry The name of this ancient fruit is said to be derived from an ancient custom Of putting straw beneath the fruit when it began to ripen Which is very useful to keep it moist and clean The strawberry belongs to temperate and rather cold climates And no fruit of these latitudes that ripens without the aid of artificial heat Is it all comparable with it in point of flavor The strawberry is widely diffused Being found in most parts of the world Particularly in Europe and America Quickly made puddings One thousand three sixty six Ingredients One quarter pound of butter One half pound of sifted sugar One quarter pound of flour One pint of milk Five eggs A little grated lemon rind Mode Make the milk hot Stir in the butter And let it cool before the other ingredients are added to it Then stir in the sugar, flour, and eggs Which should be well whisked and emit the whites of two Flavor with a little grated lemon rind And beat the mixture well Butter some small cups Rather more than half fill them Bake for twenty minutes to one half 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, twenty minutes to one half hour Average cost, one shilling, two pence Sufficient for six puddings Seasonable at any time Seigo pudding One thousand three sixty seven Ingredients One and one half pint of milk Three tablespoons of seigo The rind of one half lemon Three ounces of sugar Four eggs One and one half ounce of butter Grated nutmeg Puff paste Mode Put the milk and lemon rind into a stew pan Place it by the side of the fire And let it remain until the milk Is well flavored with the lemon Then strain it Mix with it the seigo and sugar And simmer gently for about fifteen minutes Let the mixture cool a little Then stir to it the eggs Which should be well beaten and the butter Line the edges of a pie dish with puff paste Pour in the pudding Grate a little nutmeg over the top And bake from three quarters to one hour Time, three quarter to one hour Or longer if the oven is very slow Average cost, one shilling Sufficient for five or six persons Seasonable at any time Note The above pudding may be boiled instead of baked But then allow two extra teaspoonfuls of seigo And boil the pudding in a buttered basin From one and one quarter to one and three quarter hours Seigo Seigo is the pith from a species of palm Psychus circanalis Its form is that of a small round grain There are two sorts of seigo The white and the yellow But their properties are the same Seigo 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 Seigo sauce for sweet puddings One thousand three sixty eight Ingredients One tablespoonful of seigo One third pint of water One quarter pint of port or sherry The rind and juice of one small lemon Sugar to taste When the flavor is liked a little pounded cinnamon Mode Wash the seigo 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 ten 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 to delicious accompaniment To various boiled puddings Such as those made of bread, raisins, rice, etc Time ten minutes Average cost nine pence Sufficient for seven or eight persons Baked semolina pudding One thousand three sixty nine Ingredients Three ounces of semolina One and one half pint of milk One quarter pound of sugar Twelve bitter almonds Three ounces of butter Four eggs Mode Flavor the milk with the bitter almonds By infusing the minute by the side of the fire For about one half hour Then strain it and mix with it the semolina Sugar and butter 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 Butter a pie dish Line the edges with puff paste Put in the pudding And bake in a rather slow oven from forty to fifty minutes Serve with custard sauce or stewed fruit A little of which may be poured over the pudding Time forty to fifty minutes Average cost one shilling two pence Sufficient for five or six 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 color, well-dried and newly made Is the fittest for use Tapioca pudding One thousand three seventy Ingredients Three ounces of tapioca One quart of milk Two ounces of butter One quarter pound of sugar Four eggs Flavoring of vanilla Grated lemon rind or bitter almonds Mowed Wash the tapioca and let it stew gently in the milk By side of the fire for one quarter hour Occasionally stirring it Then let it cool a little Mix with it the butter, sugar, and eggs Which should be well beaten And flavor with either of the above ingredients Putting in about twelve drops of the essence of almonds or vanilla Whichever is preferred Butter 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 buttered basin one and one-half hour Time One hour to bake One and one-half hour to boil Average cost One shilling two pence Sufficient for five or six 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 butter It is excellent food for either the healthy or sick For the reason that it is so quickly digested Without fatigue to the stomach End of Section 64 Recording by Sarah Williams Germantown, Maryland, June 2008 Section 65 of the Book of Household Management This is a LibriVox recording All LibriVox recordings are in the public domain For more information or to volunteer Please visit LibriVox.org The Book of Household Management by Isabella Beaton Recipes, Chapter 27, Part 7 Tatlets, 1371 Ingredients Trimming of puffed paste Any jam or marmalade that may be preferred Mode Roll out the paste to the thickness of about half an inch Butter 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 tart 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 doorly Piled high in the centre and serve Time 10 to 15 minutes Average cost, a penny each Sufficient One pound of paste will make two dishes of tartlets Seasonable at any time Rolled treacle pudding 1371 Ingredients One pound of suet crust number 1215 One pound of treacle Half a teaspoon full of grated ginger Mode Make with one pound of flour a suet crust by recipe number 1215 Roll it out to the thickness of half an inch And spread the treacle equally over it Leaving a small margin where the paste joins Close the end securely Tie the pudding in a floured cloth Plunge it into boiling water and boil for two 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 suet crust It would be very nice baked And would be sufficiently done In from one and a half to two hours Time Boiled pudding two hours Baked pudding one and a half to two hours Average cost seven points Sufficient for five or six persons Seasonable at any time Meat or sausage rolls Ingredients One pound of puff paste number 1206 Sausage meat number 837 The yolk of one egg Mode Make one pound of puff paste by recipe 1206 Roll it onto the thickness of about half an 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 or an egg And bake them in a well heated oven for about half an 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 Half an hour or longer if the rolls are large Average cost one shelling and six persons Sufficient one pound of puff paste for 10 or 12 rolls Seasonable with sausage meat From September to March or April Summers it char pudding 1374 Ingredients Three eggs Their weight in flour Pounded sugar and butter Flaving of grated lemon rind Bitter almonds or essence of vanilla Mode Carefully weigh the various ingredients By placing on one side of the scales the eggs And on the other the flour Then the sugar and then the butter Warm the butter and with the hands beat it to a cream Gradually dredge in the flour and pounded sugar And keep stirring and beating the mixture without ceasing Until it is perfectly smooth Then add the eggs which should be well whisked And either of the above cravings that may be preferred Butter some small cups rather more than half fill them And bake in a brisk oven for about half an hour Turn them out, dish them on a napkin And serve custard or wine sauce with them A pretty little supper dish may be made of these puddings cold By cutting out a portion of the inside with the point of a knife And putting into the cavity a little whipped cream Or delicate preserves such as apricot, green gauge Or a very bright marmalade The place for these puddings requires a great deal of mixing As the more is beaten the better the puddings will be When cold they are usually called gatto alla madonnai Time half an hour Average cost ten pence Sufficient for six or seven puddings, seasonable at any time Suet pudding to serve with roast meat One three seven five ingredients One pound of flour Six ounces of finely chopped suet Half a salt spoon full of salt Half a salt spoon full of pepper Half a pint of milk or water Mode, chop the suet very finely After freeing it from the skin And mix it well with the flour Add the salt and pepper This latter ingredient may be omitted if the flavour is not light And make the whole into a smooth paste With the above portion of milk or water Tie the pudding in a floured cloth Or put it into a buttered basin And bore from two and a half to three hours To enrich it, substitute three beaten eggs For some of the milk or water And increase the proportion of suet Time two and a half to three hours Average cost six pence Sufficient for five or six persons Seasonable at any time Note, when there is a joint roasting or baking This pudding may be boiled in a long shape And then cut into slices a few minutes before dinner is served These slices should be laid in the dripping pan for a minute or two And then browned before the fire Most children like this accompaniment to roast meat Where there is a large family of children And the means of keeping them are limited It is a most economical plan to serve up the pudding before the meat As in this case, the consumption of the latter article Will be much smaller than it otherwise would be Sussex or hard dumplings One, three, seven, six Ingredients One pound of flour Half a pint of water Half a salt spoon full of salt Mix the flour and water together to a smooth paste Previously adding a small quantity of salt Form this into small round dumplings Drop them into boiling water And boil from half to three quarters of an hour They may be served with roast or boiled meat In the latter case, they may be cooked with the meat But should be dropped into the water when it is quite boiling Time half to three quarters of an hour Sufficient for 10 or 12 dumplings Seasonable at any time Vermicelli pudding One, three, seven, seven Ingredients Four ounces of vermicelli One and a half pint of milk One and a half pint of cream Three ounces of butter Three ounces of sugar Four eggs Mode Boil the vermicelli in the milk until it is tender Then stir in the remaining ingredients And omit the cream if not obtainable Flavor the mixture with grated lemon rind Essence of bitter almond or vanilla Butter a pie dish Line the edge with puff paste Put in the pudding And bake in a moderate oven For about three quarters of an hour Time three quarters of an hour Average cost One shilling and two pence without the cream Sufficient for five or six persons Seasonable at any time Vermicelli The famous vermicelli comes from Marseille, Nimes and Montpellier It is a nourishing food And owes its name to a peculiar thread-like form Vermicelli means little worms Vicarage pudding One, three, seven, eight Ingredients Quarter of a pound of flour Quarter of a pound of chopped soot Quarter of a pound of currants Quarter of a pound of raisins One tablespoon of moist sugar Half a teaspoon of ground ginger Half a teaspoon full of salt Mode Put all the ingredients into a basin Having previously stoned the raisins And washed, picked and dried the currants Mix well with a clean knife Dip the pudding cloth into boiling water Ring it out and put in the mixture Having ready a saucepan of boiling water Plunge in the pudding and boil for three hours Turn it out on the dish And serve with sifted flour Time three hours Average cost eight pence Sufficient for five or six persons Suitable for a winter pudding Follow Vaughn and Entree One, three, seven, nine Ingredients Three quarters to one pound of puff paste Number one, two, oh, eight Fric acid chickens Rabbits, ragout Or the remains of coalfish Flaked and warmed in thick white sauce Mode Make from three quarters to one pound of puff paste By recipe number one, two, oh, eight Taking care that it is very evenly rolled out each time To ensure it's rising properly And if the paste is not extremely light And put into a good hot oven This cannot be accomplished And the vol au vin will look very badly Roll out the paste To the thickness of about one and a half inches And with a fluted cutter Stamp it out to the desired shape Either round or oval And with the point of a small knife Make a slight incision in the paste All around the top About an inch from the edge Which when baked forms the lid Put the vol au vin into a good brisk oven And keep the door shut for a few minutes After it is put in Particular attention should be paid To the heating of the oven For the paste cannot rise Without a tolerable degree of heat Whenever nice color without being scorched Withdraw it from the oven Instantly remove the cover where it was marked And detach all the soft crumb from the centre In doing this be very careful Not to break the edges of the vol au vin But should they look thin in places Stock them with small flakes of the inside paste Stuck on with the white of an egg This precaution is necessary To prevent the fricassee or ragu From bursting from the case And so spoiling the appearance of the dish Fill the vol au vin with a rich mince Or fricassee or ragu Or the remains of cold fish Flaked and warmed in a good white sauce And do not make them very liquid For fear of the gravy bursting the crust Replace the lid and serve To improve the appearance of the crust Brush it over with the yolk of an egg As it has risen properly Time, three quarters of an hour To bake the vol au vin Average cost Exclusive of the interior One and six Seasonable at any time Note Small vol au vins may be made Like those shown in the engraving And filled with minced veal chicken etc They should be made of the same paste As the larger ones And stamped out with a small fluted cutter Sweet vol au vin of plums, apples Or any other fresh fruit One three eight oh Ingredients Three quarters of a pound Of puff paste number one two oh eight About one pint of fruit compote Mode Make half a pound of puff pastry By recipe number one two oh eight Taking care to bake it in a good bisque oven To draw it up nicely and make it look light Have ready sufficient stewed fruit The syrup of which must be boiled down until very thick Fill the vol au vin with this And pile it high in the centre Powder a little sugar over it And put back in the oven to glaze Or use a salamander for the purpose The vol au vin is then ready to serve They may be made with any fruit that is in season Such as rhubarb, oranges, gooseberries, currants Cherries, apples etc But care must be taken not to have the syrup too thin For fear of its breaking through the crust Time Half an hour to 40 minutes to bake the vol au vin Average cost exclusive of the compote One shilling and one pence Sufficient for one entremet Vol au vin of fresh drawberries with whipped cream Ingredients Three quarters of a pound of puff paste number one two eight One pint of freshly gathered strawberries Sugar to taste A plate full of whipped cream Note make a vol au vin case by recipe number one three seven nine And you're not quite so large or quite so high as for a savoury one When nearly done brush the paste over with the white of an egg And sprinkle on some pounded sugar And put back in the oven to set the glaze Remove the interior or soft crumb And at the moment of serving fill it with the strawberries which should be picked And broken up with sufficient sugar to sweeten them nicely Place a few spoonfuls of whipped cream on the top and serve Time Half an hour to 40 minutes to bake the vol au vin Average cost two shillings and thruppence Sufficient for one vol au vin Seasonable in June and July Strawberries Amongst the Greeks the name of the strawberry indicated its tenuity This fruit forming hardly a mouthful With the latins the name reminded one of the delicious perfume of this plant Both nations were equally fond of it and applied the same care to its cultivation Virgil appears to place it in the same rank with flowers And Ovid gives it a tender epithet which delicate pellets would not disavow Neither does this luxurious poet forget the wild strawberry Which disappears beneath its modest foliage But whose presence the scented air reveals West Indian pudding 1382 Ingredients one pint of cream half a pound of loaf sugar Half a pound of savoy or sponge cake eight eggs three ounces of preserved ginger mode crumble down the cakes put them into a basin and pour over them the cream which should be previously sweetened and bought to boiling point cover the basin well beat the eggs and when the cream is soaked up stir them in butter a mould arrange the ginger around it pour in the pudding carefully and tie down with a cloth steam or boil it slowly for one and a half hours and serve with a syrup from the ginger which should be warmed and poured over the pudding time one and a half hours average cost with cream at a shilling per pint two shillings and eight pence sufficient for five or six persons seasonable at any time yeast dumplings 1383 ingredient half a quarter of dough boiling water mode make a very light dough as for bread using to mix it milk instead of water divided into seven or eight dumplings plunge them into boiling water and boil them for 20 minutes serve the instant they are taken up as they spoil directly by falling and becoming heavy and in eating them do not touch them with a knife but tear them apart with two forks they may be eaten with meat gravy or cold butter and sugar and if not convenient to make the dough at home a little from the baker's answers as well only it must be placed for a few minutes near the fire and a basin with a cloth over it to let it rise again before it is made into dumplings time 20 minutes average cost four pence sufficient for five or six persons seasonable at any time yeast consists principally of a substance very similar in composition and many of its sensible properties to gluten and when you are fresh it is inflated and rendered trophy by a large quantity of carbonic acid when mixed with water this substance acts upon the saccharin matter the temperature rises carbonic acid is disengaged and the result is ale which always contains a considerable portion of alcohol or spirit the quantity of yeast employed in brewing ale being small the saccharin matter is but imperfectly decomposed hence the considerable portion of it remains in the liquor and gives it that viscous quality and body for which it is remarkable the fermenting property of yeast is weakened by boiling for 10 minutes and is entirely destroyed by continuing the boiling alcohol poured upon it like those renders it inert on which account it's power lessons as the alcohol is formed during fermentation york sheer pudding to serve with hot roast beef 1384 ingredients 1.5 pence of milk 6 large tablespoonfuls of flour 3 eggs 1 salt spoon full of salt mode put the flour into a basin with the salt and stir gradually to this enough milk to make it into a stiff batter when this is perfectly smooth and all the lumps are well rubbed down add the remainder of the milk and the eggs which should be well beaten beat the mix for a few minutes and pour it into a shallow tin which has been previously well rubbed with beef dripping put the pudding into the oven and bake it for an hour then for another half hour place it under the meat to catch a little of the gravy that flows from it cut the pudding into small square pieces put them on a hot dish and serve if the meat is baked then the pudding may at once be placed under it resting the former on a small three-cornered stand time 1.5 hours average costs 7 pence sufficient for five or six persons seasonable at any time end of section 65 section 66 of the book of household management this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit LibriVox.org recorded by Stacy Mannion the book of household management by Isabella Beaton chapter 28 general observations on creams jellies soufflés omelets and sweet dishes creams the yellowish white opaque fluid smooth and unctuous to the touch which separates itself from new milk and forms a layer on its surface when removed by skimming is employed in a variety of culinary preparations the analysis of the contents of cream have been decided to be in a hundred parts butter 3.5 curd or matter of cheese 3.5 whey 92 that cream contains an oil is evinced by its staining clothes in the manner of oil and when boiled for some time a little oil floats upon the surface the thick animal oil which it contains the well-known butter is separated only by agitation as in the common process of churning and the cheesy matter remains blended with the whey in the state of buttermilk of the several kinds of cream the principle are the Devonshire and Dutch clotted creams the costar fin cream and the scotch sour cream the Devonshire cream is produced by nearly boiling the milk in shallow tin vessels over a charcoal fire and kept in that state until the whole of the cream is thrown up it is used for eating with fruits and tarts the cream from costar fin a village of that name near Edinburgh is accelerated in its separation from three or four days old milk by a certain degree of heat and the Dutch clotted cream a coagulated mass in which a spoon will stand upright is manufactured from fresh drawn milk which is put into a pan and stirred with a spoon two or three times a day to prevent the cream from separating from the milk the scotch sour cream is a misnomer for it is a material produced without cream a small tub filled with skimmed milk is put into a larger one containing hot water and after remaining there all night the sin milk called wig is drawn off and the remainder of the contents of the smaller vessel is sour cream jellies are not the nourishing food they were at one time considered to be and many eminent physicians are of the opinion that they are less digestible than the flesh or muscular part of animals still when acidulated with lemon juice and flavored with wine they are very suitable for some convalescence vegetable jelly is a distinct principle existing in fruits which possesses the property of gelatinizing when boiled and cooled but it is a principle entirely different from the gelatin of animal bodies although the name jelly common to both sometimes leads to an erroneous idea on that subject animal jelly or gelatin is glue whereas vegetable jelly is rather analogous to gum libig places gelatin very well indeed in the scale of usefulness he says gelatin which by itself is tasteless and when eaten excites nausea possesses no nutritive value that even when accompanied by the savory constituents of flesh is not capable of supporting the vital process and when added to the usual diet as a substitute for plastic matter does not increase but on the contrary diminishes the nutritive value of the food which it renders insufficient in quantity and inferior in quality it is this substance which is most frequently employed in the manufacture of jellies supplied by the confectioner but those prepared at home from calves feet do possess some nutrition and are the only sort that should be given to invalids icing glass is the purest variety of gelatin and is prepared from the sounds or swimming bladders of certain fish chiefly the sturgeon from its whiteness it is mostly used for making blamange and similar dishes the white of eggs is perhaps the best substance that can be employed in clarifying jelly as well as some other fluids for the reason that when albumin and the white of eggs is nearly pure albumin is put into a liquid that is muddy from substances suspended in it on boiling the liquid the albumin coagulates in a flocculent manner and entangling with it the impurities rises with them to the surface as a scum or sinks to the bottom according to their weight souffles omelets and sweet dishes in which eggs form the principal ingredient demand for their successful manufacturer and experienced cook they are the prettiest but most difficult of all entremets the most essential thing to ensure success is to secure the best ingredients from an honest tradesman the entremets coming within the above classification are healthy nourishing and pleasant to the taste and may be eaten with safety by persons of the most delicate stomachs. End of section 66