The Art of Living in Australia ; eBook

This eBook from the Gutenberg Project consists of approximately 421 pages of information about The Art of Living in Australia ;.

NORMANDY PUDDING

* 2 Stale Buns—­2d. * * 1 Egg—­1d. * * 1/2 pint Milk—­1d. * * Sugar—­1/2d. * * Total Cost—­41/2 d. * * Time—­One Hour and a Half. * Boil the milk and pour it over the beaten egg, sweeten to taste.  Put the buns into a pie-dish, pour over the custard, cover and leave for an hour.  Then put into a moderate oven and bake for about half an hour.  Serve hot.

RUSK PUDDING

* 1 slice of Dry Bread * * 2 Eggs—­2d. * * 1 oz.  Sugar—­1/2d. * * Half a Lemon—­1/2d. * * 1 1/2 pints of Milk—­4d. * * 1 tablespoonful Jam—­1d. * * 1/2 tablespoonful Cornflour—­1/2d. * * Total Cost—­81/2 d. * * Time—­One Hour. * Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour.  Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well.  Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam.  Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding.  Put it back in the oven for a few minutes, then stand away till cold.

BEDFORD PUDDING

* Dry Crusts of Bread * * 1/2 pint of Milk—­1d. * * 1 tablespoonful Jam—­1d. * * 2 Eggs—­2d. * * 1 1/2 oz.  Sugar—­1/2d. * * Total Cost—­41/2 d. * * Time—­Three-quarters of an Hour. * Soak the bread in cold water till quite soft, put it into a cloth and squeeze all the water out of it; turn into a basin and beat it smooth with a spoon.  Then beat in the yolks of the eggs, sugar, milk, and a little grated lemon peel.  Pour into a pie dish and bake till quite firm, then take from the oven and spread the jam on the top.  Whip the whites to a stiff froth and spread over the jam; put back in the oven for a few minutes till brown, then sprinkle with sugar and serve either hot or cold.

DE MESTRE PUDDING

* 1/2 lb.  Flour—­1d. * * 1/4 lb.  Raisins—­2d. * * 1/4 lb.  Sugar—­1d. * * 1 oz.  Dripping * * 1 teaspoonful Carbonate of Soda * * 1 gill Boiling Water—­1/2d. * * Total Cost—­41/2 d. * * Time—­Three Hours. * Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda.  Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night.  Dip a cloth in boiling water and tie the pudding up tightly.  Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish.  A little custard sauce served with this pudding is a great improvement.

YANKEE PUDDING

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The Art of Living in Australia ; from Project Gutenberg. Public domain.
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