The Non-Alcoholic Cookery Book (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1880 Excerpt: ...Mix 6 tablespoonfuls of flour and a saltspoonful of salt with a little cold milk. Beat 2 eggs well and stir them into the flour; then boil 1 pint of milk and pour over the eggs and flour, stirring all the time. Grease well a tin which should be 1 inch in depth, pour in the pudding and set on a gridiron, or oven, for a few minutes; then place it under the meat that is roasting, and send to table cut in squares, with some gravy in a tureen. CABINET PUDDING. Butter a mould thoroughly and ornament it with preserved cherries or sultana raisins. Crumble two penny sponge cakes and six almond biscuits and pour 1 pint of milk over them. Beat 3 eggs, mince 2 oz. citron, 1 teaspoonful of sugar, a little pounded cinnamon and nutmeg, mix all together and pour into a shape. Boil 1 hour and serve with sweet sauce or cream. See Sweet Sauce, page 35. MARMALADE PUDDING. Pour 1 quart of boiling milk over 2 breakfast cups of bread crumbs and cover them closely. With 4 oz. powdered loaf sugar beat 1 egg four or five minutes, then add another, and so on till you have added 5, by which time the bread will be soaked. Mix all together with 2 tablespoonfuls of marmalade. Ornament a buttered mould, pour in the pudding. Boil 2 hours and serve with sweet sauce. See Sweet Sauce, page 35-PRESERVED GINGER PUDDING. 8 oz. of grated bread soaked in pints of boiling milk. Beat 6 oz. of butter to a cream, add to it 6 oz. powdered loaf sugar, then 1 egg, beat for a minute, then another, and so on until you have added 6. When the bread and milk are quite cold, beat till smooth and add 8 oz. dried preserved ginger finely minced, beat it till all are well mixed. Put it into a buttered mould and boil for 2 hours. Serve with custard sauce. FIG PUDDING. lb. flour, 2 oz. bread crumbs, 2 oz. suet, 2 oz...