Receipts for Currant Cookery.

New Zealand Graphic, 6 April 1907, Page 20

Receipts for Currant Cookery.

COLLEGE PUDDING. Grate the crumbs of a twopenny loaf, shred eight ounces of suet, and mix with eight ounces of currants, one of citron chopped fine, a handful of sugar, half a nutmeg, three eggs beaten, yolk and white separately. Mix and make into size and shape of a goose-egg. Put half a pound of butter into a frying-pan; and when melted and quite hot, stew them gently in it over a stove. Turn them two or three times, till they are of a fine light brown. Mix a glass of brandy, with the butter and serve with pudding sauce. CUMBERLAND PUDDING. To make what is called the Duke of Cumberland’s pudding, mix six ounces of grated bread, the same quantity of currants, the same of beef suet finely shred, the same of dropped apples, and also a lump of sugar. Add six eggs, half a grated nutmeg, a dust of salt, and the rind of a lemon mineral as fine aS possible; also a large spoonful each of citron, orange and lemon cut thin. Mi* them thoroughly together, put the whol* into a basin, cover it close with a floured cloth and boil it three hours. Serve it with pudding sauce. CHEESECAKES. Strain the whey from the curd of twa quarts of milk; when rather dry, crumble it through a coarse sieve. With sif ounces of fresh butter, mix one ounce of blanched almonds, pounded, a little orange flower-water, half a glass of sherry or port, a grated biscuit, four ounces of currants, some nutmeg and cinnamon in fine powder. Beat them up together with three eggs and half a pint of eream till quite light; then fill the pattipans three parts full. To make a plainer sort of cheesecake, turn three, quarts of milk to curd; break it and drain off the whey. When quite dry* break it in a pan, with two ounces butter, till perfectly smooth. Add a pint and a-half of thin cream or good milk, a little sugar, cinnamon and nut? mcg, and three ounces of currants. CURD PUDDING. Rub the curd of two gallons of milk well-drained through a sieve. Alix it with six eggs, a little cream, two spoonfuls of orange-flower-water, half a nutmeg, flour and crumbs of bread each.’ three spoonfuls, one pound of currants* Boil the pudding an hour in a thick, well-floured cloth. BREAD CAKE. To make, a common bread cake separate from the dough when making white' bread as much as is sufficient for n quartern loaf, and knead well into ft two ounces of butter, two of sugar, ami eight of currants. Warm the butter in a teacupful of good milk. By adding another ounce of butter or sugar, or an egg or two, the cake may be improved, especially by putting in a teaeupful of raw eream. It is beet to bake it in a pan, rather than as a loaf, the outside being less hard.