Raisin Cheese
INGREDIENTS.
To every lb. of raisins allow 1/2 lb. of loaf sugar; pounded cinnamon and cloves to taste.
Stone the raisins; put them into a stewpan with the sugar, cinnamon and cloves, and let them boil for 1½ hour, stirring all the time. Let the preparation cool a little, pour it into a glass dish, and garnish with strips of candied lemon-peel and citron.
This will remain good some time, if kept long piece for the sides; fasten the bottom in a dry place. and side-piece together by means of egg, and pinch the edges well together; then line the pie with forcemeat, put in a layer of veal, and a plentiful seasoning of salt, pepper, nutmeg and allspice; for, let it be remembered, these pies taste very insipid unless highly seasoned. Over the seasoning place a layer of sliced bacon or cooked ham, and then a layer of forcemeat, veal, seasoning and bacon, and so on until the meat rises to about an inch above the paste; taking care to finish with a layer of forcemeat, to fill all the cavities of the pie, and to lay in the meat firmly and compactly.
Brush the top edge of the pie with beaten TIME.-1 hour.
SEASONABLE at any time.
Raisin Pudding, Baked. (Plain and Economical.) - INGREDIENTS for large pudding.-1 lb. of flour, lb. of stoned raisins, 1/2 lb. of suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk. AVER- AGE COST, 1s.
Chop the suet finely; stone the raisins and cut them in halves; mix these with the suet, add the salt, sugar and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of RAISIN PUDDING. thick batter. Put the pudding into a piedish, and bake for 1 hour, or rather longer. Turn it out of the dish, strew sifted sugar over, and serve. This is a very plain recipe, and suitable where there is a family of children. It, of course, can be much improved by the addition of candied peel, currants and rather a larger proportion of suet; a few eggs would also make the pudding richer.
TIME.-1 hour.
SEASONABLE in the winter.
Raisin Pudding, Boiled. (Plain and Economical.) - INGREDIENTS for large pudding.-1 lb. of flour, 1/2 lb. of stoned raisins, lb. of chopped suet, saltspoonful of salt, milk. AVERAGE COST, 10d.
After having stoned the raisins, and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into a rather stiff paste.
Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours; serve with sifted sugar. This pudding may also be made in a long shape, the same as a rolled jam-pudding, and will not require quite so long boiling-2 hours RAISIN GRAPE. would then be quite sufficient.
TIME.-Made round, 4 hours; in a long shape, 24 hours.
SEASONABLE in the winter.
