Bakewell Pudding
INGREDI- ENTS for small pudding. pint of breadcrumbs, 1 pint of milk, 3 eggs, 2 oz. of sugar, 3 0z. of butter, 1 oz. of almonds, pounded, oz. of butter, 1 oz. of almonds, pounded, some jam. AVERAGE COST, 1s. 3d.
Butter a pie dish and put in it the breadcrumbs, covering them with a layer of strawberry or any other kind of jam. Mix the milk with the eggs beaten, the almonds pounded, sugar and butter; beat all well together, pour into the dish and bake 1 hour in a moderate oven.
TIME.-1 hour.
SEASONABLE at any time.
Baking. Baking, which is one of the 0 301 subdivisions of roasting, may be considered as one of the most convenient modes of 0 cooking.
BARBERRIES.
Baked meat is not considered so good as that which is roasted, but a great deal of the (sometimes to be detected) disagreeable flavour may be attributed to the want of cleanliness in an oven, the cooking of various dishes at the same time, or the fat which is often allowed to burn on the sides.
Not only has a great improvement been made in the construction of modern ovens, but there are now utensils for baking that render the cooked meats of far superior flavour than when baked by the old mode.
TIN BAKING DISE.
If however the meat be put in one of the old-fashioned tins or earthenware pans, a jar of water should go with it into the oven to absorb any disagreeable odour. There are some meats that are as well cooked baked, as roasted, but not many (partly for the reason that in the oven they do not get so well basted as before the fire), as for example, a shoulder of mutton and baked potatoes, a fillet or breast of veal, and a sucking-pig. For meats, the oven should not only be of a good heat but that heat should be kept up. Pastry and bread require a quick oven when first put in, but the heat may be slightly lessened afterwards, because in ordinary ovens where the chief heat is at one side only, they must be turned for fear of burning.
Barberries. A fruit of such great acidity, that even birds refuse to eat it.
In this respect, it nearly approaches the tamarind. When boiled with sugar, it makes a very agreeable preserve, or jelly, according to the different modes of preparing it. Barberries are also used as a dry sweetmeat. The berries form a pretty garnish. Barberries, To Preserve, in Bunches. INGREDIENTS.-1 pint of syrup, barberries.
Prepare some small pieces of clean white wood, 3 inches long and 1/4 inch wide, and tie the fruit on to these in nice bunches.
Have ready some clear syrup (see SYRUP); put in the barberries, and simmer them in it for 2 successive days, boiling them for nearly 1/2 hour each day, and covering them each time with the syrup when cold. When the fruit looks perfectly clear it is sufficiently done, and should be stowed away in pots, with the syrup poured over, or the fruit may be candied.
BARLEY-SUGAR.
TIME.- hour to simmer each day.
SEASONABLE in Autumn.