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Classic
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page 503
oven. When the pudding is cut the cup will be found to contain a very rich
juice, which is used as a sauce for the pudding.
17. Fig Pudding. Mince very fine 1/2 pound of suet and the same quantity of
figs; then mix with them 1/2 pound of finely grated bread crumbs, with a little
sugar and enough golden syrup to make a nice paste. Butter a mould fill it with
the mixture and boil or steam it for 1 1/2 hours. Turn it out and serve either
plain or with whipped cream or syrup sauce. The latter is made by flavoring a
little white sauce with some lemon rind and a spoonful of golden syrup.
18. Tapioca Pudding, No. 1. Pour a quart of milk over a cupful of tapioca. The
milk should be boiling hot and sweetened to taste. Beat 6 eggs well and when the
milk is nearly cold pour it slowly upon the eggs, stirring rapidly; season with
nutmeg and cinnamon. Bake for 1/4 hour and serve with rich sauce.
19. Tapioca Pudding, No. 2. Soak a cupful of tapioca for 1 hour in 2 cupfuls of
milk. Put in a stewpan half a dozen medium-sized tart apples, peeled and cored;
the cavities filled with sugar and a little powdered cinnamon. Pour to them a
cupful of water; cover the stewpan and stew until the apples are tender. Take
them up, put them into an enameled dish, pour over them any syrup that may
remain in the stew-pan, add to the tapioca another cupful of rich, sweet milk;
pour over the apples and bake. Eat with rich, solid butter sauce.
20. Floating Island. For one common-sized floating island have a round thick
jelly cake, lady cake or almond sponge cake, that will weigh l 1/2-2 pounds.
Slice it downwards, almost to the bottom, but do not take the slices apart.
Stand up the cake in the center of a glass bowl or a deep dish. Have ready 1 1/2
pints of rich cream, make it very sweet with sugar and color it a fine green
with a teacupful of the juice of pounded
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