Vitruvius - "Ten Books on Architecture"

Edward J. O'Brien and John Cournos, editors - "The Best British Short Stories of 1922"

G. A. Henty - "A Final Reckoning"

Arthur Schnitzler - "Casanova's Homecoming"

Annual Bibliography of Commonwealth Literature 2007
This paper argues that discourses of love in Ghanaian market literature for youth offer a view into complex negotiations of agency and empowerment. Drawing on Deborah Durham's notion of youth as "social `shifters'" and Francis Nyamnjoh's conception of the "interconnectedness" of agency, I take Ghanaian market literature as one specific case of how African literature for youth foregrounds questions of continuity and change as African societies enter into increasingly complex global relations. In this literature for youth, received notions of love, often constructed out of impressions from American pop and hip hop music, carry new notions of agency that compete with existing "domesticated" forms. Authors like Ike Tandoh and Evelyn Tay employ discourses of love to offer youth alternative avenues for empowerment in a context of socio-economic disenfranchizement. In a creative process of "straddling", this writing both reveals and reproduces the contradictions that obtain in youth configurations of agency.

Directions for Cookery, in its Various Branches

E >> Eliza Leslie >> Directions for Cookery, in its Various Branches





GROUND RICE PUDDING.

Mix a quarter of a pound of ground rice with a pint of cold milk,
till it is a smooth batter and free from lumps. Boil three pints
of milk; and when it has boiled, stir in gradually the rice
batter, alternately with a quarter of a pound of butter. Keep it
over the fire, stirring all the time, till the whole is well
mixed, and has boiled hard. Then take it off, add a quarter of a
pound of white sugar; stir it well, and set it away to cool. Beat
eight eggs very light and stir them into the mixture when it is
quite cold. Then strain it through a sieve, (this will make it
more light and delicate,) add a grated nutmeg, and a large tea-spoonful
of powdered cinnamon. Stir in the juice and the grated
peel of a lemon, or a small tea-spoonful of essence of lemon. Put
it into a deep dish or dishes, and bake it an hour. As soon as it
comes out of the oven, lay slips of citron over the top; and when
cold, strew powdered sugar on it.


A RICE PLUM PUDDING.

Take three jills of whole rice; wash it, and boil it in a pint of
milk. When it is soft, mix in a quarter of a pound of butter, and
set it aside to cool; and when it is quite cold, stir it into
another pint of milk. Prepare a pound and a half of raisins or
currants; if currants, wash and dry them; if raisins, seed them
and cut them in half. Dredge them well with flour, to prevent
their sinking; and prepare also a powdered nutmeg; a table-spoonful
of mixed mace and cinnamon powdered; a wine glass of rose
water; and a wine glass of brandy or white wine. Beat six eggs
very light, and stir them into the mixture, alternately with a
quarter of a pound of sugar. Then add by degrees the spice and the
liquor, and lastly, stir in, a few at a time, the raisins or
currants. Put the pudding into a buttered dish and bake it an hour
and a half. Send it to table cool.

You may make this pudding of ground rice, using but half a pint
instead of three jills.


A PLAIN RICE PUDDING.

Pick and wash a pint of rice, and boil it soft. Then drain off the
water, and let the rice dry and get cold. Afterwards mix with it
two ounces of butter, and four ounces of sugar, and stir it into a
quart of rich milk. Beat four or five eggs very light, and add
them gradually to the mixture. Stir in at the last a table-spoonful
of mixed nutmeg and cinnamon. Bake it an hour in a deep
dish.


A FARMER'S RICE PUDDING.

This pudding is made without eggs. Wash half a pint of rice
through two cold waters, and drain it well. Stir it raw into a
quart of rich milk, or of cream and milk mixed; adding a quarter
of a pound of brown sugar, and a table-spoonful of powdered
cinnamon. Put it into a deep pan, and bake it two hours or more.
When done, the rice will be perfectly soft, which you may
ascertain by dipping a tea-spoon into the edge of the pudding and
taking out a little to try. Eat it cold.


RICE MILK.

Pick and wash half a pint of rice, and boil it in a quart of water
till it is quite soft. Then drain it, and mix it with a quart of
rich milk. You may add half a pound of whole raisins. Set it over
hot coals, and stir it frequently till it boils. When it boils
hard, stir in alternately two beaten eggs, and four large table-spoonfuls
of brown sugar. Let it continue boiling five minutes
longer; then take it off, and send it to table hot. If you put in
raisins you must let it boil till they are quite soft.


A BOILED RICE PUDDING.

Mix a quarter of a pound of ground rice with a pint of milk, and
simmer it over hot coals; stirring it all the time to prevent its
being lumpy, or burning at the bottom. When it is thick and
smooth, take it off, and pour it into an earthen pan. Mix a
quarter of a pound of sugar, and a quarter of a pound of butter
with half a pint of cream or very rich milk, and stir it into the
rice; adding a powdered nutmeg, and the grated rind of two lemons,
or half a tea-spoonful of strong oil of lemon. Beat the yolks of
six eggs with the whites of two only. When the eggs are quite
light, mix them gradually with the other ingredients, and stir the
whole very hard. Butter a large bowl, or a pudding mould. Put in
the mixture; tying a cloth tightly over the top, (so that no water
can get in,) and boil it two hours. When done, turn it out into a
dish. Send it to table warm, and eat it with sweetened cream,
flavoured with a glass of brandy or white wine and a grated
nutmeg.


A MARLBOROUGH PUDDING.

Pare, core and quarter six large ripe pippin apples. Stew them in
half a pint of water. When they are soft but not broken, take them
out, drain them through a sieve, and mash them to a paste with the
back of a spoon. Mix with them six large table-spoonfuls of sugar
and a quarter of a pound of butter, and set them away to get cold.
Grate two milk biscuits or email sponge cakes, or an equal
quantity of stale bread, and grate also the yellow peel, and
squeeze the juice of a large lemon. Beat six eggs light, and when
the apple is cold stir them gradually into it, adding the grated
biscuit and the lemon. Stir in a wine glass of rose water and a
grated nutmeg. Put the mixture into a buttered dish or dishes; lay
round the edge a border of puff paste, and bake it three quarters
of art hour. When cold, grate white sugar over the top, and
ornament it with slips of citron handsomely arranged.


ALMOND CHEESE CAKE.

This though usually called a cheese cake, is in fact a pudding.

Cut a piece of rennet about two inches square, wash off the salt
in cold water, and wipe it dry. Put it into a tea-cup, pour on it
sufficient lukewarm water to cover it, and let it soak all night,
or at least several hours. Take a quart of milk, which must be
made warm, but not boiling. Stir the rennet-water into it. Cover
it, and set it in a warm place. When the curd has become quite
firm, and the whey looks greenish, drain off the whey, and set the
curd in a cool place. While the milk is turning, prepare the other
ingredients. Wash and dry half a pound of currants, and dredge
them well with flour. Blanch three ounces of sweet and one ounce
of bitter almonds, by scalding and peeling them. Then cool them in
cold water, wiping them dry before you put them into the mortar.
If you cannot procure bitter almonds, peach kernels may be
substituted. Beat them, one at a time, in the mortar to a smooth
paste, pouring in with every one a few drops of rose water to
prevent their being oily, dull-coloured, and heavy. If you put a
sufficiency of rose water, the pounded almond paste will be light,
creamy, and perfectly white. Mix, as you do them, the sweet and
bitter almonds together. Then beat the yolks of eight eggs, and
when light, mix them gradually with the curd. Add five table-spoonfuls
of cream, and a tea-spoonful of mixed spice. Lastly,
stir in, by degrees, the pounded almonds, and the currants
alternately. Stir the whole mixture very hard. Bake it in buttered
dishes, laying puff paste round the edges. If accurately made, it
will be found delicious. It must be put in the oven immediately.


COMMON CHEESE CAKE.

Boil a quart of rich milk. Beat eight eggs, put them to the milk,
and let the milk and eggs boil together till they become a curd.
Then drain it through a very clean sieve, till all the whey is
out. Put the curd into a deep dish, and mix with it half a pound
of butter, working them well together. When it is cold, add to it
the beaten yolks of four eggs, and four large table-spoonfuls of
powdered white sugar; also a grated nutmeg. Lastly, stir in, by
degrees, half a pound of currants that have been previously
picked, washed, dried, and dredged with flour. Lay. puff paste
round the rim of the dish, and bake the cheese cake half an hour.
Send it to table cold.


PRUNE PUDDING.

Scald a pound of prunes; cover them, and let them swell in the hot
water till they are soft. Then drain them, and extract the stones;
spread the prunes on a large dish, and dredge them with flour.
Take one jill or eight large fable-spoonfuls from a quart of rich
milk, and stir into it, gradually, eight spoonfuls of sifted
flour. Mix it to a smooth batter, pressing out all the lumps with
the back of the spoon. Beat six eggs very light, and stir them, by
degrees, into the remainder of the milk, alternately with the
batter that you have just mixed. Then add the prunes one at a
time, stirring the whole very hard. Tie the pudding in a cloth
that has been previously dipped in boiling water and then dredged
with flour. Leave room for it to swell, but secure it firmly, so
that no water can get in. Put it into a pot of boiling water, and
boil it two hours. Send it to table hot, (not taking it out of the
pot till a moment before it is wanted,) and eat it with cream
sauce; or with butter, sugar, and nutmeg beaten together, and
served up in a little tureen. A similar pudding may be made with
whole raisins.


EVE'S PUDDING.

Pare, core, and quarter six large pippins, and chop them very
fine. Grate stale bread till you have six ounces of crumbs, and
roll fine six ounces of brown sugar. Pick, wash, and dry six
ounces of currants, and sprinkle them with flour. Mix all these
ingredients together in a large pan, adding six ounces of butter
cut small, and two table-spoonfuls of flour. Beat six eggs very
light, and moisten the mixture with them. Add a grated nutmeg, and
a tea-spoonful of powdered cinnamon. Stir the whole very well
together. Have ready a pot of boiling water. Dip your pudding
cloth into it, shake it out, and dredge it with flour. Then put in
the mixture, and tie it very firmly; leaving space for the pudding
to swell, and stopping up the tying place with a paste of wetted
flour. Boil it three hours; keeping at the fire a kettle of
boiling water, to replenish the pot, that the pudding may be
always well covered. Send it to table hot, and eat it with
sweetened cream flavoured with wine and nutmeg.


CINDERELLAS OR GERMAN PUFFS.

Sift eight table-spoonfuls of the finest flour. Cut up in a quart
of rich milk, half a pound of fresh butter, and set it on the
stove, or near the fire, till it has melted. Beat eight eggs very
light, and stir them gradually into the milk and butter,
alternately with the flour. Add a powdered nutmeg, and a tea-spoonful
of powdered cinnamon. Mix the whole very well to a fine
smooth batter, in which there must be no lumps. Butter some large
common tea-cups, and divide the mixture among them till they are
half full or a little more. Set them immediately in a quick oven,
and bake them about a quarter of an hour. When done, turn them out
into a dish and grate white sugar over them. Serve them up hot,
with a sauce of sweetened cream flavoured with wine and nutmeg; or
you may eat them with molasses and butter; or with sugar and wine.
Send them round whole, for they will fall almost as soon as cut.


A BOILED BREAD PUDDING.

Boil a quart of rich milk. While it is boiling, take a small loaf
of baker's bread, such as is sold for five or six cents. It may be
either fresh or stale. Pare off all the crust, and cut up the
crumb into very small pieces. You should have baker's bread if you
can procure it, as home-made bread may not make the pudding light
enough. Put the bread into a pan; and when the milk boils, pour it
scalding hot over the bread. Cover the pan closely, and let it
steep in the hot steam for about three quarters of an hour. Then
remove the cover, and allow the bread and milk to cool. In the
mean time, beat four eggs till they are thick and smooth. Then
beat into them a table-spoonful and a half of fine wheat flour.
Next beat the egg and flour into the bread and milk, and continue
to beat hard till the mixture is as light as possible; for on this
the success of the pudding chiefly depends.

Have ready over the fire a pot of boiling water. Dip your pudding-cloth
into it, and shake it out. Spread out the cloth in a deep
dish or pan, and dredge it well with flour. Pour in the mixture,
and tie up the cloth, leaving room for it to swell. Tie the string
firmly and plaster up the opening (if there is any) with flour
moistened with water. If any water gets into it the pudding will
be spoiled.

See that the water boils when you put in the pudding, and keep it
boiling hard. If the pot wants replenishing, do it with boiling
water from a kettle. Should you put in cold water to supply the
place of that which has boiled away, the pudding will chill, and
become hard and heavy. Boil it an hour and a half.

Turn it out of the bag the minute before you send it to table. Eat
it with wine sauce, or with sugar and butter, or molasses.

It will be much improved by adding to the mixture half a pound of
whole raisins, well floured to prevent their sinking. Sultana
raisins are best, as they have no seeds.

If these directions are exactly followed, this will be found a
remarkably good and wholesome plain pudding.

For all boiled puddings, a square pudding-cloth which can be
opened out, is much better than a bag. It should be very thick.


A BAKED BREAD PUDDING.

Take a stale five cent loaf of bread; cut off all the crust, and
grate or rub the crumb as fine as possible. Boil a quart of rich
milk, and pour it hot over the bread; then stir in a quarter of a
pound of butter, and the same quantity of sugar, a glass of wine
and brandy mixed, or a glass of rose water. Or you may omit the
liquor and substitute the grated peel of a large lemon. Add a
table-spoonful of raised cinnamon and nutmeg powdered. Stir the
whole very well, cover it, and set it away for half an hour. Then
let it cool. Beat seven or eight eggs very light, and stir them
gradually into the mixture after it is cold. Then butter a deep
dish, and bake the pudding an hour. Send it to table cool.


A BREAD AND BUTTER PUDDING.

Cut some slices of bread and butter moderately thick, omitting the
crust; stale bread is best. Butter a deep dish, and cover the
bottom with slices of the buttered bread. Have ready a pound of
currants, picked, washed and dried. Spread one third of them
thickly over the bread and butter, and strew on some brown sugar.
Then put another layer of bread and butter, and cover it also with
currants and sugar. Finish with a third layer of each, and pour
over the whole four eggs, beaten very light and mixed with a pint
of milk, and a wine glass of rose water. Bake the pudding an hour,
and grate nutmeg over it when done. Eat it warm, but not hot.

You may substitute for the currants, raisins seeded, and cut in
half.

This pudding may be made also with layers of stewed gooseberries
instead of the currants, or with pippin apples pared, cored and
minced fine.


A SUET PUDDING.

Mince very finely as much beef suet as will make two large
table-spoonfuls. Grate two handfuls of bread-crumbs; boil a quart
of milk and pour it hot on the bread. Cover it, and set it aside
to steep for half an hour; then put it to cool. Beat eight eggs
very light; stir the suet, and three table-spoonfuls of floor
alternately into the bread and milk, and add, by degrees, the
eggs. Lastly, stir in a table-spoonful of powdered nutmeg and
cinnamon mixed, and a glass of mixed wine and brandy. Pour it into
a bag that has been dipped in hot water and floured; tie it
firmly, put it into a pot of boiling water, and boil it two hours.
Do not take it up till immediately before it is wanted, and send
it to table hot.

Eat it with wine sauce, or with molasses.


A CUSTARD PUDDING.

Take five table-spoonfuls out of a quart of cream or rich milk, and
mix them with two large spoonfuls of fine flour. Set the rest of
the milk to boil, flavouring it with half a dozen peach leaves, or
with bitter almonds broken up. When it has boiled hard, take it
off, strain it, and stir in the cold milk and flour. Set it away
to cool, and beat very light ten yolks and four whites of eggs;
add them to the milk, and stir in, at the last, a glass of brandy,
or white wine, a powdered nutmeg, and a quarter of a pound of
sugar. Butter a large bowl or mould; pour in the mixture; tie a
cloth tightly over it; put it into a pot of boiling water, and
boil it two hours, replenishing the pot with hot water from a tea-kettle.
When the pudding is done, let it get cool before you turn
it out. Eat it with butter and sugar stirred together to a cream,
and flavoured with lemon.


FLOUR HASTY PUDDING.

Tie together half a dozen peach leaves, put them into a quart of
milk, and set it on the fire to boil. When it has come to a hard
boil, take out the leaves, but let the pot remain boiling on the
fire. Then with a large wooden spoon in one hand, and some wheat
flour in the other, thicken and stir it till it is about the
consistence of a boiled custard. Afterwards throw in, one at a
time, a dozen small bits of butter rolled in a thick coat of
flour. You may enrich it by stirring in a beaten egg or two, a few
minutes before you take it from the fire. When done, pour it into
a deep dish, and strew brown sugar thickly over the top. Eat it
warm.


INDIAN MUSH.

Have ready on the fire a pot of boiling water. Stir into it by
degrees (a handful at a time) sufficient Indian meal to make it
very thick, and then add a very small portion of salt. You must
keep the pot boiling on the fire all the time you are throwing in
the meal; and between every handful, stir very hard with the mush-stick,
(a round stick flattened at one end,) that the mush may not
be lumpy. After it is sufficiently thick, keep it boiling for an
hour longer, stirring it occasionally. Then cover the pot, and
hang it higher up the chimney, so as to simmer slowly or keep hot
for another hour. The goodness of mush depends greatly on its
being long and thoroughly boiled. If sufficiency cooked, it is
wholesome and nutritious, but exactly the reverse, if made in
haste. It is not too long to have it altogether three of four
hours over the fire; on the contrary it will be much the better
for it.

Eat it warm; either with milk, or cover your plate with mush, make
a hole in the middle, put some butter in the hole and fill it up
with molasses.

Cold mush that has been left, may be cut into slices and fried in
butter.

Burgoo is made precisely in the same manner as mush, but with
oatmeal instead of Indian.


A BAKED INDIAN PUDDING.

Cut up a quarter of a pound of butter in a pint of molasses, and
warm them together till the butter is melted. Boil a quart of
milk; and while scalding hot, pour it slowly over a pint of sifted
Indian meal, and stir in the molasses and butter. Cover it, and
let it steep for an hour. Then take off the cover, and set the
mixture to cool. When it is cold, beat six eggs, and stir them
gradually into it; add a table-spoonful of mixed cinnamon and
nutmeg; and the grated peel of a lemon. Stir the whole very hard;
put it into a buttered dish, and bake it two hours. Serve it up
hot, and eat it with wine sauce, or with butter and molasses.


A BOILED INDIAN PUDDING.

Chop very fine a quarter of a pound of beef suet, and mix it with
a pint of sifted Indian meal. Boil a quart of milk with some
pieces of cinnamon broken up; strain it, and while it is hot, stir
in gradually the meal and suet; add half a pint of molasses. Cover
the mixture and set it away for an hour; then put it to cool. Beat
six eggs, and stir them gradually into the mixture when it is
cold; add a grated nutmeg, and the grated peel of a lemon. Tie the
pudding in a cloth that has been dipped in hot water and floured;
and leave plenty of room for it to swell. Secure it well at the
tying place lest the water should get in, which will infallibly
spoil it. Put it into a pot of boiling water, (which must be
replenished as it boils away,) and boil it four hours at least;
but five or six will be better. To have an Indian pudding _very
good_, it should be mixed the night before, (all except the
eggs,) and put on to boil early in the morning. Do not take it out
of the pot till immediately before it is wanted. Eat it with wine
sauce, or with molasses and butter.


INDIAN PUDDING WITHOUT EGGS.

Boil some cinnamon in a quart of milk, and then strain it. While
the milk is hot, stir into it a pint of molasses, and then add by
degrees a quart or more of Indian meal so as to make a thick
batter. It will be much improved by the grated peel and juice of a
large lemon or orange. Tie it very securely in a thick cloth,
leaving room for it to swell, and pasting up the tying-place with
a lump of flour and water. Put it into a pot of boiling water,
(having ready a kettle to fill it up as it boils away,) hang it
over a good fire, and keep it boiling hard for four or five hours.
Eat it warm with molasses and butter.

This is a very economical, and not an unpalatable pudding; and may
be found convenient when it is difficult to obtain eggs.


A BAKED PLUM PUDDING.

Grate all the crumb of a stale six cent loaf; boil a quart of rich
milk, and pour it boiling hot over the grated bread; cover it, and
let it steep for an hour; then set it out to cool. In the mean
time prepare half a pound of currants, picked, washed, and dried;
half a pound of raisins, stoned and cut in half; and a quarter of
a pound of citron cut in large slips; also, two nutmegs beaten to
a powder; and a table-spoonful of mace and cinnamon powdered and
mixed together. Crush with a rolling-pin half a pound of sugar,
and cut up half a pound of butter. When the bread and milk is
uncovered to cool, mix with it the butter, sugar, spice and
citron; adding a glass of brandy, and a glass of white wine. Beat
eight eggs very light, and when the milk is quite cold, stir them
gradually into the mixture. Then add, by degrees, the raisins and
currants, (which must be previously dredged with flour) and stir
the whole very hard. Put it into a buttered dish, and bake it two
hours. Send it to table warm, and eat it with wine sauce, or with
wine and sugar only.

In making this pudding, you may substitute for the butter, half a
pound of beef suet minced as fine as possible. It will be found
best to prepare the ingredients the day before, covering them
closely and putting them away.


A BOILED PLUM PUDDING.

Grate the crumb of a twelve cent loaf of bread, and boil a quart
of rich milk with a small bunch of peach leaves in it, then strain
it and set it out to cool. Pick, wash and dry a pound of currants,
and stone and cut in half a pound of raisins; strew over them
three large table-spoonfuls of flour. Roll fine a pound of brown
sugar, and mince as fine as possible three quarters of a pound of
beef suet. Prepare two beaten nutmegs, and a large table-spoonful
of powdered mace and cinnamon; also the grated peel and the juice
of two large lemons or oranges. Beat ten eggs very light, and
(when it is cold) stir them gradually into the milk, alternately
with the suet and grated bread.

Add, by degrees, the sugar, fruit, and spice, with a large glass
of brandy, and one of white wine. Mix the whole very well, and
stir it hard. Then put it into a thick cloth that has been scalded
and floured; leave room for it to swell, and tie it very firmly,
pasting the tying-place with a small lump of moistened flour. Put
the pudding into a large pot of boiling water, and boil it
steadily five hours, replenishing the pot occasionally from a
boiling kettle. Turn the pudding frequently in the pot. Prepare
half a pound of citron cut in slips, and half a pound of almonds
blanched and split in half lengthways. Stick the almonds and the
citron all over the outside of the pudding as soon as you take it
out of the cloth. Send it to table hot, and eat it with wine
sauce, or with cold wine and sugar.

If there is enough of the pudding left, it may be cut in slices,
and fried in butter next day.

All the ingredients of this plum pudding (except the eggs) should
be prepared the day before, otherwise it cannot be made in time to
allow of its being sufficiently boiled.

We have known of a very rich plum pudding being mixed in England
and sent to America in a covered bowl; it arrived perfectly good
after a month's voyage, the season being winter.


A BAKED APPLE PUDDING.

Take nine large pippin apples; pare and core them whole. Set them
in the bottom of a large deep dish, and pour round them a very
little water, just enough to keep them from burning. Put them into
an oven, and let them bake about half an hour. In the mean time,
mix three table-spoonfuls of flour with a quart of milk, a quarter
of a pound of brown sugar, and a tea-spoonful of mixed spice. Beat
seven eggs very light, and stir them gradually into the milk. Then
take out the dish of apples, (which by this time should be half
baked,) and fill up the holes from whence you extracted the cores,
with brown sugar; pressing down into each a slice of fresh lemon.
Pour the batter round the apples; put the dish again into the
oven, and let it bake another half hour; but not long enough for
the apples to fall to pieces; as they should, when done, be soft
throughout, but quite whole. Send it to table warm.

This is sometimes called a _Bird's Nest Pudding_.

It will be much improved by previously boiling in the milk a small
handful of peach leaves. Let it get cold before you stir in the
eggs.

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