Spread with jam and roll up. Bake on a greased tin for
half-an-hour.
19. MILK PUDDINGS.
Nearly every housewife makes milk puddings, but only one in a hundred can
make them properly. When cooked, the grains should be quite soft and
encased with a rich thick cream. Failure to produce this result simply
indicates that the pudding has been cooked too quickly, or that the
proportion of grain to milk is too large.
Allow 2 level tablespoons, not a grain more, of cereal (rice, sago,
semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put
in a pie-dish with a vanilla pod or some strips of lemon rind, and stand
for an hour in a warm place, on the hob for example. Then take out the pod
or peel and put into a fairly hot oven. As soon as the pudding boils, stir
it well, and move to a cooler part of the oven. It should now cook very
slowly for 2 hours.
20. JELLY, ORANGE.
7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared
agar-agar.
Rub the skins of the oranges and lemons well with some of the lumps of
sugar, and squeeze the juice from the oranges and lemon. Soak the
agar-agar in cold water for half an hour and then thoroughly squeeze. Warm
in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and
enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring
to the boil.
Pour through a hot strainer into a wet mould.
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