Reform Cookery Book (4th edition) eBook

This eBook from the Gutenberg Project consists of approximately 171 pages of information about Reform Cookery Book (4th edition).

“Hovis” Fruit Pudding.

3 ozs.  “Hovis” flour, 3 ozs. semolina, 2 ozs. sugar, 4 ozs. currants or stoned valencias or sultanas, or equal quantities of all three, 3 ozs. chopped nut suet or pine kernels, 2 ozs. treacle, 2 ozs. coarse marmalade (see p. 83), 1 egg, 1/2 teaspoonful carb. soda, and a little spice.  Sour milk to mix.  Mix all the dry things; beat egg and add, also treacle, marmalade, and enough sour milk to make fairly moist.  Steam for 2-1/2 to 3 hours in basin, well greased and dusted with sugar.

Farola Pudding.

3 ozs.  Farola, 4 gills milk or nut cream milk, 2 eggs, sugar, flavouring.  Smooth Farola to a cream with a little of the milk.  Put remainder on to boil and pour over Farola in basin, stirring the while.  Return all to saucepan, and cook gently for a few minutes.  Beat up eggs with sugar, remove Farola from fire, and add, also flavouring.  Pour into buttered pudding-dish, and bake gently for half-an-hour, or steam in buttered mould for 1 hour.

To make Farola Blanc-Mange use only 3 gills milk, and omit the eggs.

Semolina Syrup Pudding.

3 ozs.  Marshall’s Semolina, 3 ozs. golden syrup, 1 pint milk.  For a simple, inexpensive pudding, the following is excellent, and it will, I think, be new to many.  Make the Semolina in usual way—­that is, bring milk to boil and sprinkle in the Semolina as if making porridge, cook gently for a few minutes with lid on, then pour into steamer-bowl.  Allow to stand till cold, then put the syrup on top, and put on to steam for about 1-1/2 hours.  The syrup will find its way through, and the pudding should turn out a lovely golden brown with the syrup for a sauce.  No eggs, other sweetening, or flavouring required.  Farola or corn flour may be done same way.

Syrup or Treacle Tart.

Cover a flat ashet with either rough puff paste or short crust, and fill in with a mixture composed of 1/4 lb. golden syrup, 2 ozs. bread crumbs, the juice and grated rind of 1 lemon.  Ornament with criss-cross strips of paste, and bake in hot oven.  For a homely tart make a plain paste with wheat meal, and fill in with treacle and bread crumbs.

Plasmon Custard or Blanc-Mange.

This can be made with addition of Plasmon to any of the custard recipes given, or with the Plasmon and Blanc-Mange Powders.  If the latter, to each powder add 1 pint of milk.  Stir till custard thickens, but do not allow to boil.

Plasmon Sweet Sauce (for Puddings).

1/2 pint Plasmon stock, 1 oz. butter, 1/2 oz. flour, 1-1/2 ozs. sugar, flavouring of lemon rind, nutmeg, cinnamon, or bitter almonds.  Melt butter; remove from fire, and mix in flour till smooth.  Add Plasmon stock gradually, cook for a few minutes very gently, then add flavouring.  Very good with stewed fruit or any steamed pudding.


Project Gutenberg
Reform Cookery Book (4th edition) from Project Gutenberg. Public domain.
Follow Us on Facebook