Hasty pudding

“ From that time forth the plum-pudding feast became a recognised function. Not a week passed without one. Generally--for my gorge rose at the idea of my cook's extortion--in the summer-house in my garden, where I could have an excuse for providing the delicacy at my own expense. And I am bound to say that this increased intimacy bore other fruits than that contained in the pudding. For the matter of that it has continued to bear fruit, since I can truthfully date the beginning of my friendship for the people of India from the days when we ate plum-pudding together under the starshine. ”

“ I wish, Elizabeth, you would tell me some new puddings. Archie says ours are so dull."
Elizabeth immediately threw herself into the subject of puddings.
"I know one new pudding, but it takes two days to make and it's very expensive. We only have it for special people. You know 'Aunt Mag,' of course? and 'Uncle Tom'? That's only 'Aunt Mag' with treacle. Semolina, sago, big rice—we call those milk things, we don't dignify them by the name of pudding. What else is there? Tarts, oh! and bread puddings, and there's that greasy kind you eat with syrup, suet dumplings. ”

“ Beat up the whites of the eggs with a little sifted sugar and a few drops of essence of vanilla. When very stiff, pile it on the top of the pudding and serve at once.
PLAIN SUET PUDDING.
This pudding, whether intended to be eaten with meat or with jam or treacle, is infinitely superior cooked in a paper bag to the same pudding boiled or steamed. Mix one pound of self-raising flour with four ounces of chopped suet, preferably vegetable, and a pinch of salt. Mix to a stiff dough with water, put into a buttered bag and cook for forty-five minutes. ”

“ The pudding (italics for ‘the,’ please) has no rival in size or quality. Its glories have been sung in every country, even the Fort Worth Texas Gazette having something to say on the subject. The pudding ranges from fifty to sixty, seventy, and eighty pounds weight, and gossip has it that in the dim past the rare dish was constructed to proportions of a hundredweight. It is composed of a fine light crust in a huge china basin, and there are entombed therein beefsteaks, kidneys, oysters, larks, mushrooms, and wondrous spices and gravies, the secret of which is known only to the compounder. ”

“ A nice pudding may be made of bits of bread. They should be crumbled and soaked in milk over night. In the morning, beat up three eggs with it, add a little salt, tie it up in a bag, or in a pan that will exclude every drop of water, and boil it little more than an hour. No puddings should be put into the pot, till the water boils. Bread prepared in the same way makes good plum-puddings. Milk enough to make it quite soft; four eggs; a little cinnamon; a spoonful of rose-water, or lemon-brandy, if you have it; a tea-cupful of molasses, or sugar to your taste, if you prefer it ”

“ A bag made of two thicknesses of cheese-cloth, stitched together, will do. Always leave room in mold or bag for pudding to rise, using a smaller or larger mold according to quantity of pudding. If not boiled steadily, and emptied as soon as done, puddings will fall and stick.
ALMOND PUDDING Beat the yolks of four eggs very light with one-half cup of sugar; then add one-half cup of grated walnuts or almonds, one-half cup of grated white bread crumbs, then the stiffly-beaten whites of four eggs. Put in pudding form and steam from one and one-half to two hours. Serve with wine or fruit sauce. ”

“ Who ever heard of such a thing! Children, have you found any in yours?
Yes, says GERTRUDE.
I've had two, says WALTER.
Mother has been looking carefully at the pudding on her plate. I declare, you're right, she says. Here's one in mine. She eats it. They are very good nuts, too; but how they ever got into the pudding is a mystery.
During this last speech the lid of the wood box has been pushed up, showing the two brownies, sitting up in the box, and also the top of the clothes basket, showing the fairies, looking out from the basket. ”

“ PUDDING, a term, now of rather wide application, for a dish consisting of boiled flour enclosing or containing meat, vegetables or fruit, or of batter, rice, sago or other farinaceous foods boiled or baked with milk and eggs. Properly a pudding should be one boiled in a cloth or bag. There are countless varieties, of which the most familiar are the Christmas plum-pudding, the Yorkshire pudding and the suet pudding. ”

“ This pudding is to accompany a sirloin of beef, loin of veal, or any fat, juicy joint. Six tablespoonfuls of flour, 3 eggs, 1 tablespoonful of salt, 1 pint of milk so as to make a tolerably stiff batter, a little stiffer than for pancakes; beat it up well—it must not be lumpy; put a dish under the meat and let the drippings drop into it till it is quite hot and well greased, then pour in the batter; when the upper surface is brown and set, then turn it over that both sides may brown alike. If you wish it to cut firm and the pudding an inch thick, it will take two hours at a good fire. ”

“ This mysterious man was known by his pudding, for on his entering, the man of sleep brought him a pint of hot tea, a small loaf, and a large knife and fork and plate. Left to himself in his box, he stood the pudding on the bare table, and, instead of cutting it, stabbed it, over-hand, with the knife, like a mortal enemy; then took the knife out, wiped it on his sleeve, tore the pudding asunder with his fingers, and ate it all up. The remembrance of this man with the pudding remains with me as the remembrance of the most spectral person my houselessness encountered. ”

“ If there is much fat in the dripping-pan before the pudding is ready to be put in, drain it off, leaving just enough to prevent the batter from sticking to the bottom.
Receipt for Pudding. 1 pint of milk. 4 eggs, whites and yolks beaten separately. 2 cups of prepared flour. 1 teaspoonful salt.
Be careful, in mixing, not to get the batter too stiff.
This pudding, which the cook who introduced it into my family persisted in calling “Auction pudding,” is very palatable and popular, and not so rich as would be [86] thought from the manner of baking. ”

“ From that time the English became so famous for puddings, that they are called pudding-eaters all over the world to this day.
At her demise, the woman’s son was taken into favour, and made the King’s chief cook; and so great was his fame for puddings, that he was called Jack Pudding all over the kingdom, though, indeed, his real name was John Brand, as by the records of the kitchen you will find. This Jack Pudding became yet a greater favourite than his mother, insomuch that he had the King’s ear as well as his mouth at command, for the King, you must know, was a mighty lover of pudding. ”

“ It was writing down the recipe for the nesselrode pudding they make in my family that undid me. Suddenly hunger rose up from nowhere and gripped me by the throat, gnawed me all over like a bone, then shook me until I was limp and unresisting. I must have astralised myself down to the pantry, for when I became conscious I found myself in company with a loaf of bread, a plate of butter and a huge jar of jam.
I sat down at the long table by the window and slowly prepared to enjoy myself. ”

“ I suppose the hair-oil must have been the Brown Windsoriness of the soap coming out. We were sorry, but it was still our duty to get rid of the pudding. The Quaggy was handy, it is true, but when you have collected money to feed poor children and spent it on pudding it is not right to throw that pudding in the river. People do not subscribe shillings and sixpences and half-crowns to feed a hungry flood with Christmas pudding. ”

“ Two of these dishes, always served up one after the other, made the usual Dinner of a Substantial Gentleman or wealthy Citizen." But the French traveller becomes enthusiastic over the English pudding. "The pudding is a dish very difficult to be described. Flour, milk, eggs, butter, sugar, suet, marrow, raisins, &c., are the most common ingredients of a pudding. They bake them in an oven, they boil them with meat, they make them fifty different ways. Blessed be he that invented Pudding. Ah, what an excellent thing is an English Pudding!" ”

“ Mode.—Chop the suet finely; mix it with the flour, currants, stoned raisins, and candied peel; moisten with the well-beaten eggs, and add sufficient milk to make the pudding of the consistency of very thick batter. Put it into a buttered dish, and bake in a good oven from 21⁄4 to 21⁄2 hours; turn it out, strew sifted sugar over, and serve. For a very plain pudding, use only half the quantity of fruit, omit the eggs, and substitute milk or water for them. The above ingredients make a large family pudding; for a small one, half the quantity will be found ample ”

“ At the end of that time beat one egg very light, and stir it in, pouring slowly, so that it may be mixed all through the hot pudding and puff it up. Then cook for one minute, turn it into a china pudding-dish, or into individual molds, and cool. Serve with cream.
Corn-starch pudding should have a tender consistency and a sweet and wholesome taste. The difficulty with many is that they are not thoroughly cooked, and are too stiff and hard when cool. When you find this to be the case, lessen the amount of corn-starch used. The proportion in this recipe may always be relied upon. ”

“ When the pudding has boiled a long enough time, dip the bag quickly in cold water, and the pudding will turn out easily. Allow five large eggs to 1 quart of milk usually to make custard solid enough to keep its shape when turned from the mold. One teaspoonful of extract will flavor one quart. Always stand individual cups in a pan partly filled with hot water. Place pan containing custard cups in a moderate oven and bake slowly forty minutes. Always sift flour over beef suet when chopping it to be used in puddings. ”

“ He ought, every day, to have a pudding for his dinner—either rice, arrow-root, sago, tapioca, suet-pudding, batter-pudding, or Yorkshire-pudding, mixed with crumbs of bread and gravy—free from grease. A well boiled suet-pudding, with plenty of suet in it, is one of the best puddings he can have; it is, in point of fact, meat and farinaceous food combined, and is equal to, and will oftentimes prevent the giving of, cod-liver oil; before cod-liver oil came into vogue, suet boiled in milk was the remedy for a delicate child. ”

“ Garnish the pudding with sifted white sugar, and with candied or preserved orange or lemon peel.
In boiling a pudding, cold water should never be added. Keep a kettle of hot water to replenish the water in the pot as it boils away. As soon as the pudding is done, remove it from the boiling water. A decrease in heat whilst cooking, makes boiled pudding sodden, and makes baked pudding fall. The best sauce for a boiled pudding is cold sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a little French brandy, while for a baked pudding, a rich, boiled wine sauce is best. ”

“ We had a brace of prairie chickens also, but all interest was centred in the pudding. No one who has not been restricted entirely to one species of food for a long time can form any idea of the greedy158 eyes with which we viewed that plum pudding. It proved delicious beyond all anticipation, in spite of certain drawbacks in the shape of caps, buck-shot, and fragments of tobacco, which we discovered in it. ”

“ Have a saucepan half full of boiling water ready to plunge the pudding into, then let boil for three full hours; the pudding will constantly float, therefore turn it every hour, when it will be thoroughly cooked. Remove it, let drain for two minutes, untie, lift it from the cloth, and dress it on a hot dessert-dish. Have ready the following sauce: put in a saucepan half a gill of rum, three ounces of powdered sugar, the grated rind of half an orange, and a teaspoonful of vanilla flavoring. ”

“ It is better to stew these dried fruits for a pudding of this kind, for all the boiling the pudding proper requires is 15-20 minutes, or long enough to set the custard. A pudding made of similar materials, in a flat pan and baked in a slow oven, is equally good, and affords another agreeable variation. In seasons when eggs are scarce, a large tablespoonful of [416] cornflour may be put to 1⁄4 pint milk, or rather less, according to the quantity of bread used; and if this be whipped up with one egg, it will be sufficient to stiffen a pint pudding, so that it will stand firmly on the dish. ”

“ The three varieties would be represented by a custard pudding, a plain rice pudding, and a cornflour or semolina pudding made with eggs. A well-made milk pudding is a palatable and usually acceptable dish, and being so easily made it is difficult to understand why they are nearly always in too dry or too liquid a condition, when the mean is so easily obtained. If a custard pudding be allowed to boil it becomes watery; if cooked too quickly, without actually boiling, it is full of holes. ”

“ We cut the candied peel as thin as we wish people would cut our bread-and-butter. We tried to take the stones out of the raisins, but they were too sticky, so we just divided them up in seven lots. Then we mixed the other things in the wash-hand basin from the spare bedroom that was always spare. We each put in our own lot of raisins and turned it all into a pudding-basin, and tied it up in one of Alice's pinafores, which was the nearest thing to a proper pudding-cloth we could find—at any rate clean. ”