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Chapter 10 Test A—Multiple Choice

Section 10.1 (The Basic Ingredients for Testing with Categorical Variables)

Use the following table to answer questions (1) - (3). The following table summarizes the outcomes of a study that
researchers carried out to determine if females expressed a greater fear of flying than males.

Men Women
Expressed a fear of flying 42 112
Did not express a fear of flying 58 98

1. [Objective: Understand a two-way table] How many categorical variables are summarized in the table?
a. Four
b. Three
c. Two
d. Zero

2. [Objective: Understand a two-way table] What fraction represents the proportion of people in the study
who did not express a fear of flying? Round to the nearest tenth of a percent.
156
a.
310
154
b.
310
100
c.
310
210
d.
310

3. [Objective: Calculate expected value] Find the expected number of women who should express a fear of
flying, if the variables are independent. Round to the nearest whole number.
a. 81
b. 104
c. 50
d. 11

Use the following information to answer questions (4) and (5). Lambda olive oil is touted as the “World’s most
expensive olive oil”. A twelve ounce bottle typically costs fifty dollars or more. In a blind taste test, a group of
food experts tasted three premium olive oils, one of which was Lambda olive oil. When asked to pick the Lambda
olive oil, 84 got it right and 87 got it wrong.

4. [Objective: Calculate expected value] If this group were just guessing, how many people (out of 171)
would be expected to guess correctly?
a. 86
b. 57
c. 114
d. Not enough information given to calculate expected value.

Copyright © 2013 Pearson Education, Inc.

10-2 Chapter 10 Test A

5. [Objective: Calculate the Chi-square test statistic] Calculate the observed value of the chi-square statistic.
Round to the nearest hundredth.
a. 6.39
b. 12.79
c. 23.68
d. 19.18

6. [Objective: Understand the Chi-square Distribution] Choose the statement that is not true about the chi-
square distribution or choose (d) if all the statements are true.
a. The shape of the chi-square distribution depends on the degrees of freedom.
b. The lower the degrees of freedom, the more skewed to the right the chi-square distribution will be.
c. Values for the chi-square statistic (on the horizontal axis) can be negative, positive, or zero.
d. All of the above statements are true about the chi-square distribution.

Section 10.2 (The Chi-square Test for Goodness-of-fit)

Use the following information to answer questions (7) – (9) A dowsing rod is a “Y” or “L” shaped instrument that
some believe can find ground water. Many dowsers today use a pair of simple L-shaped metal rods. One rod is held
in each hand, with the short arm of the L held upright, and the long arm pointing forward. When something is found,
the rods cross over one another making an "X" over the found object. Skeptics of dowsing conducted an experiment
to see if dowsing rods could find ground water. Five identical 3 foot by 3 foot plots of land were sectioned off and a
container of water was buried in one of the plots. Below is a summary of the experiment results and the output for
the goodness-of-fit test.

Correctly identified Incorrectly identified

location of ground water location of ground water
Observed 21 57
Expected 15.6 62.4

7. [Objective: Conduct a goodness-of-fit test] Choose the correct null and alternative hypothesis.
a. H 0 : The dowsing rods correctly identify the location of ground water 50% of the time.
H a : The dowsing rods correctly identify the location of ground water more than 50% of the time.
b. H 0 : The dowsing rods correctly identify the location of ground water 20% of the time.
H a : The dowsing rods correctly identify the location of ground water more than 20% of the time.
c. H 0 : The dowsing rods work better at locating ground water than guessing.
H a : The dowsing rods work no better at locating ground water than guessing.
d. H 0 : The dowsing rods work no better at locating ground water than guessing.
H a : The dowsing rods work better at locating ground water than guessing.

Copyright © 2013 Pearson Education, Inc.

 Chapter 10 Test A 10- 3

8. [Objective: Conduct a goodness-of-fit test] Test the hypothesis that the dowsing rods worked better at
locating ground water than guessing. Using a goodness-of-fit test and a 0.05 level of significance, choose
the correct decision regarding the null hypothesis and conclusion statement.
a. Fail to reject H 0 ; There is not enough evidence to conclude that the dowsing rods worked better
than guessing.
b. Reject H 0 ; There is not enough evidence to conclude that the dowsing rods worked better than
guessing.
c. Fail to reject H 0 ; There is enough evidence to conclude that the dowsing rods worked better than
guessing.
d. Reject H 0 ; There is enough evidence to conclude that the dowsing rods worked better than
guessing.

9. [Objective: Understand the goodness-fit-test] Of the following statements, which one is not true about the
chi-square statistic and p-value? Choose (d) if all statements are true.
a. The larger the chi-square statistic, the smaller the p-value.
b. Under the assumption that the null is true, the p-value is the probability that the chi-square statistic
will be as big as or bigger than the observed value.
c. On the chi-square distribution, the p-value is represented by the area under the curve to the right of
the chi-square statistic.
d. All of the above statements are true.

Section 10.3 (Chi-square Tests for Associations between Categorical Variables)

10. [Objective: Differentiate between a test for homogeneity and a test for independence] Suppose a random
sample of 1,220 U. S. adults were asked about their opinion regarding federal spending on public
education. Respondents were asked whether federal spending on public education was (a) too low, (b)
adequate, or (c) too high. Respondents were classified by income level. If we wanted to test whether there
was an association between the response to the question and income level, would this be a test of
homogeneity or of independence?
a. Homogeneity
b. Independence

11. [Objective: Differentiate between a test for homogeneity and a test for independence] Suppose a
researcher was interested in learning more about parents’ concerns when their children go away to college.
The researcher asks the parents of 900 randomly selected freshman at a private college and the parents of
1,020 randomly selected freshman at a public college to rate their level of concern with the following
statement: We are (a) not at all concerned (b) somewhat concerned or (c) very concerned about the
potential pressure to drink alcohol that our child will be exposed to while at college. If we wanted to test
whether there was an association between the response to the question and the type of college that the
freshman was attending, would this be a test of homogeneity or of independence?
a. Homogeneity
b. Independence

Copyright © 2013 Pearson Education, Inc.

10-4 Chapter 10 Test A

12. [Objective: Identify the correct hypotheses for tests of independence/homogeneity] Suppose a random
sample of 1,220 U. S. adults were asked about their opinion regarding federal spending on public
education. Respondents were asked whether federal spending on public education was (a) too low, (b)
adequate, or (c) too high. Respondents were classified by income level. Choose the correct hypotheses to
test whether there is an association between the response to the question and income level.

a. H 0 : Among U. S. adults, opinions about federal spending on education and income level are associated.
H a : Among U. S. adults, opinions about federal spending on education and income level are independent.

b. H 0 : Among U. S. adults, opinions about federal spending on education and income level are independent.
H a : Among U. S. adults, opinions about federal spending on education and income level are associated.

c. H 0 : There is no difference between the proportions of U. S. adults who responded (a), (b) or (c)
to the opinion question.
H a : There is a difference between the proportions of U. S. adults who responded (a), (b) or (c)
to the opinion question

d. None of the above

13. [Objective: Understand the Chi-square test] The table below shows the gender and the percentage of each
gender that spent different amounts at a local toy store. The data was taken from a random sample of single
shoppers collected over five consecutive Saturdays at the toy store. Choose the reason(s) why you cannot
do a chi-square test with this data.

$0-$20 >$20-$50 >$50

Male shopper 18% 49% 33%
Female shopper 20% 62% 18%

a. The samples were not collected randomly

b. The data are from the entire population, not a sample, so inference is unnecessary.
c. There is not enough information to convert the percentages to counts.
d. All of the above.

Copyright © 2013 Pearson Education, Inc.

 Chapter 10 Test A 10- 5

14. [Objective: Conduct a chi-square test] Suppose a study was conducted to see whether there is an
association between marital status and breast cancer remission. The table below shows the results from the
study. Assume all conditions for testing have been met.

Patient was in remission _________ after treatment

1 year 2 years 3 or more years

Married (at the
40 20 15
time of treatment)
Unmarried (at the
33 18 17
time of treatment)

This was an observational study of randomly chosen patients who had received similar chemotherapy
treatments. Test the hypothesis that marital status and remission from breast cancer are associated, using a
significance level of 0.05. Choose the correct decision regarding the null hypothesis and conclusion. Refer
to the computer output below.

χ 2 − Test
X 2 = .5601810006
p = .7557153459
df=2

a. Reject the null hypothesis; marital status and cancer remission are not associated.
b. Reject the null hypothesis; marital status and cancer remission are associated.
c. Fail to reject the null hypothesis; marital status and cancer remission are not associated.
d. Fail to reject the null hypothesis; marital status and cancer remission are associated.

Copyright © 2013 Pearson Education, Inc.

10-6 Chapter 10 Test A

15. [Objective: Conduct a chi-square test] A health foods store owner is thinking about carrying some new
products and is interested in her customer’s opinions. The shop owner decides to randomly sample 202
customers and ask them whether they have (a) heard about the health benefits of coconut milk and (b)
whether they have heard of the health benefits of Quinoa flour. She also asked each respondent how often
they typically make purchases during a month. The table below shows the results from the study. Assume
all conditions for testing have been met.

1-2 purchases/mo. 3+ purchases/mo. 5+ purchases/mo.

Coconut milk, yes? 57 21 11
Coconut milk, no? 12 11 10
Quinoa flour, yes? 19 25 10
Quinoa flour, no? 10 8 8

Test the hypothesis that how the respondents answered the questions is associated with number of monthly
purchases, using a significance level of 0.05. Choose the correct decision regarding the null hypothesis and
conclusion. Refer to the computer output below.

χ 2 − Test
X 2 = 19.43852896
p = .0034836969
df=6

a. Fail to reject the null hypothesis; how the respondents answered the questions and number of
monthly purchases are not associated.
b. Fail to reject the null hypothesis; how the respondents answered the questions and number of
monthly purchases are associated.
c. Reject the null hypothesis; how the respondents answered the questions and number of monthly
purchases are not associated.
d. Reject the null hypothesis; how the respondents answered the questions and number of monthly
purchases are associated.

16. [Objective: Understand the chi-square test] Choose the statement that is not true about the chi-square test
or choose (d) if all the statements are true.
a. The conclusion of a chi-square test tells only whether the variables under study are associated, not
how they are associated.
b. The test statistic is the same for a test of homogeneity or a test for independence,
it is chi-square ( X 2 ) .
c. To conduct a chi-square test you must have a large enough sample. This condition is met if each
expected value is 5 or more.
d. All of the above statements are true.

Copyright © 2013 Pearson Education, Inc.

 Chapter 10 Test A 10- 7

Section 10.4 (Hypothesis Tests When Sample Sizes are Small)

17. [Objective: Understand Fisher’s Exact Test] Choose the statement that is not true about Fisher’s Exact
Test or choose (d) if all the statements are true.
a. When sample size is small resulting in expected cell counts that are less than 5, Fisher’s Exact
Test is one option that can be used to conduct a hypothesis test.
b. Fisher’s Exact Test cannot be used for tables with more than two rows or columns.
c. With Fisher’s Exact Test an exact p-value can be calculated instead of using an approximation for
the p-value as is the case with the chi-square test.
d. All of the above statements are true.

Use the following information to answer questions (18) and (19). The data in the top row of the table shows the
number of vacation days taken by the respondent in the previous 90 days. The respondents also reported their level
of happiness; Very H means very happy, and so on.

Vacation days taken in last 90 days

0 1 2 3 4 5+
Very H 9 15 20 25 31 37
Fairly H 5 8 26 35 48 50
Not very H 6 6 4 2 1 2
Not H 5 7 5 3 0 1

18. [Objective: Conduct hypothesis test when sample size is small] We wish to test whether happiness is
associated with taking vacation days. Choose the statement that is true about the hypothesis test or choose
(d) if all the statements are false.
a. The chi-square test is not appropriate because some expected cell counts will be less than 5.
b. The sample size is large so the chi-square test is appropriate.
c. A hypothesis test cannot be conducted on this data because some of the observed cell counts are
zero and there must be at least one observation in each cell.
d. All of the above statements are false.

Copyright © 2013 Pearson Education, Inc.

10-8 Chapter 10 Test A

19. [Objective: Conduct hypothesis test on merged data] The following table shows the data after merging
categories so that there are two column categories (0-1 vacation days and 2 or more vacation days), and two
row categories (happy and unhappy). Expected values for each cell are also shown in parenthesis. Test the
hypothesis that there is an association between happiness and number of vacation days taken in the last 90
days, using a significance level of 0.05. State the value of the test statistic rounded to two decimal places
and state whether the p-value is closer to zero or one.

0-1 vacation days 2+ vacation days

Happy 37 272
(53.701) (255.3)
Unhappy 24 18
(7.2991) (34.701)

a. χ 2 = 4.22 ; The p-value will be close to zero.

b. χ 2 = 4.22 ; The p-value will be close to one.
c. χ 2 = 52.54 ; The p-value will be close to zero.
d. χ 2 = 52.54 ; The p-value will be close to one.

20. [Objective: Conduct Fisher’s Exact Test] The following table shows the results from a study to see if a
home remedy ointment for mosquito bites worked better than a placebo. Each participant was randomly
assigned to receive the home remedy ointment or the placebo ointment. “Improvement” means no
symptoms of itching after three minutes.

Home
Placebo Total
remedy
No Improvement 2 4 6
Improvement 6 5 11
Total 8 9 17

The alternative hypothesis is that the home remedy ointment leads to improvement (in this case, less
itching). The p-value for a one-tailed Fisher’s exact test with these data is 0.618. Suppose the study had
turned out differently, as in the following table.

Home
Placebo Total
remedy
No Improvement 0 6 6
Improvement 8 3 11
Total 8 9 17

Would Fisher’s Exact Test have led to a p-value larger or smaller than 0.618?

a. The p-value would be larger

b. The p-value would be smaller

Copyright © 2013 Pearson Education, Inc.

 Chapter 10 Test A 10- 9

Chapter 10 Test A—Answer Key

1. C
2. A
3. B
4. B
5. D
6. C
7. D
8. A
9. D
10. B
11. A
12. B
13. C
14. C
15. D
16. D
17. B
18. A
19. C
20. B

Copyright © 2013 Pearson Education, Inc.

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 ALMOND PUDDING.

On two ounces of fine bread-crumbs pour a pint of boiling cream,

and let them remain until nearly cold, then mix them very gradually
with half a pound of sweet and six bitter almonds pounded to the
smoothest paste, with a little orange-flower water, or with a few
drops of spring water, just to prevent their oiling; stir to them by
degrees the well-beaten yolks of seven and the whites of three eggs,
six ounces of sifted sugar, and four of clarified butter; turn the
mixture into a very clean stewpan, and stir it without ceasing over a
slow fire until it becomes thick, but on no account allow it to boil.
When it is tolerably cool add a glass of brandy, or half a one of
noyau, pour the pudding into a dish lined with very thin puff paste,
and bake it half an hour in a moderate oven.
Bread-crumbs, 2 oz.; cream, 1 pint; pounded almonds, 1/2 lb.;
bitter almonds, 6; yolks of 7, whites of 3 eggs; sugar, 6 oz.; butter, 4
oz.; brandy, 1 wineglassful, or 1/2 glass of noyau: 1/2 hour, moderate
oven.
 THE YOUNG WIFE’S PUDDING.

(Author’s Receipt.)
Break separately into a cup four perfectly sweet eggs, and with the
point of a small three-pronged fork clear them from the specks.
Throw them, as they are done, into a large basin, or a bowl, and beat
them up lightly for four or five minutes, then add by degrees two
ounces and a half of pounded sugar, with a very small pinch of salt,
and whisk the mixture well, holding the fork rather loosely between
the thumb and fingers; next, grate in the rind of a quite fresh lemon,
or substitute for it a tablespoonful of lemon-brandy, or of orange-
flower water, which should be thrown in by degrees, and stirred
briskly to the eggs. Add a pint of cold new milk, and pour the pudding
into a well buttered dish. Slice some stale bread, something more
than a quarter of an inch thick, and with a very small cake-cutter cut
sufficient rounds from it to cover the top of the pudding; butter them
thickly with good butter; lay them, with the dry side undermost, upon
the pudding, sift sugar thickly on them, and set the dish gently into a
Dutch or American oven, which should be placed at the distance of a
foot or more from a moderate fire. An hour of very slow baking will
be just sufficient to render the pudding firm throughout; but should
the fire be fierce, or the oven placed too near it, the receipt will fail.
Obs.—We give minute directions for this dish, because though
simple, it is very delicate and good, and the same instructions will
serve for all the varieties of it which follow. The cook who desires to
succeed with them, must take the trouble to regulate properly the
heat of the oven in which they are baked. When it is necessary to
place them in that of the kitchen-range the door should be left open
for a time to cool it down (should it be very hot), before they are
placed in it; and they may be set upon a plate or dish reversed, if the
iron should still remain greatly heated.
 THE GOOD DAUGHTER’S MINCEMEAT PUDDING.

(Author’s Receipt.)
Lay into a rather deep tart-dish some thin slices of French roll very
slightly spread with butter and covered with a thick layer of
mincemeat; place a second tier lightly on these, covered in the same
way with the mincemeat; then pour gently in a custard made with
three well-whisked eggs, three-quarters of a pint of new milk or thin
cream, the slightest pinch of salt, and two ounces of sugar. Let the
pudding stand to soak for an hour, then bake it gently until it is quite
firm in the centre: this will be in from three-quarters of an hour to a
full hour.
 MRS. HOWITT’S PUDDING.

(Author’s Receipt.)
Butter lightly, on both sides, some evenly cut slices of roll, or of
light bread freed from crust, and spread the tops thickly but uniformly
with good orange-marmalade. Prepare as much only in this way as
will cover the surface of the pudding without the edges of the bread
overlaying each other, as this would make it sink to the bottom of the
dish. Add the same custard as for the mincemeat-pudding, but
flavour it with French brandy only. Let it stand for an hour, then place
it gently in a slow oven and bake it until it is quite set, but no longer.
It is an excellent and delicate pudding when properly baked; but like
all which are composed in part of custard, it will be spoiled by a
fierce degree of heat. The bread should be of a light clear brown,
and the custard, under it, smooth and firm. This may be composed,
at choice, of the yolks of four and whites of two eggs, thoroughly
whisked, first without and then with two tablespoonsful of fine sugar;
to these the milk or cream may then be added.
 AN EXCELLENT LEMON PUDDING.

Beat well together four ounces of fresh butter creamed, and eight
of sifted sugar; to these add gradually the yolks of six and the whites
of two eggs, with the grated rind and the strained juice of one large
lemon:—this last must be added by slow degrees, and stirred briskly
to the other ingredients. Bake the pudding in a dish lined with very
thin puff-paste for three-quarters of an hour, in a slow oven.
Butter, 4 oz.; sugar, 1/2 lb.; yolks of 6, whites of 2 eggs; large
lemon, 1: 3/4 hour, slow oven.
 LEMON SUET PUDDING.

To half a pound of finely grated bread-crumbs, add six ounces of

fresh beef-kidney suet, free from skin, and minced very small, a
quarter of a pound of castor sugar, six ounces of currants, the grated
rind and the strained juice of a large lemon, and four full-sized or five
small well-beaten eggs; pour these ingredients into a thickly-buttered
pan, and bake the pudding for an hour in a brisk oven, but draw it
towards the mouth when it is of a fine brown colour. Turn it from the
dish before it is served, and strew sifted sugar over it or not, at
pleasure: two ounces more of suet can be added when a larger
proportion is liked. The pudding is very good without the currants.
Bread-crumbs, 8 oz.; beef-suet, 6 oz.; pounded sugar, 3-1/2 oz.;
lemon, 1 large; currants, 6 oz.; eggs, 4 large, or 5 small: 1 hour, brisk
oven.
 BAKEWELL PUDDING.

This pudding is famous not only in Derbyshire, but in several of

our northern counties, where it is usually served on all holiday-
occasions. Line a shallow tart-dish with quite an inch-deep layer of
several kinds of good preserve mixed together, and intermingle with
them from two to three ounces of candied citron or orange-rind. Beat
well the yolks of ten eggs, and add to them gradually half a pound of
sifted sugar; when they are well mixed, pour in by degrees half a
pound of good clarified butter, and a little ratifia or any other flavour
that may be preferred; fill the dish two-thirds full with this mixture,
and bake the pudding for nearly an hour in a moderate oven. Half
the quantity will be sufficient for a small dish.
Mixed preserves, 1-1/2 to 2 lbs.; yolks of eggs, 10; sugar, 1/2 lb.;
butter, 1/2 lb.; ratifia, lemon-brandy, or other flavouring, to the taste:
baked, moderate oven, 3/4 to 1 hour.
Obs.—This is a rich and expensive, but not very refined pudding.
A variation of it, known in the south as an Alderman’s Pudding, is we
think, superior to it. It is made without the candied peel, and with a
layer of apricot-jam only, six ounces of butter, six of sugar, the yolks
of six, and the whites of two eggs.
 RATIFIA PUDDING.

Flavour a pint and a half of new milk rather highly with bitter
almonds, blanched and bruised, or, should their use be objected to,
with three or four bay leaves and a little cinnamon; add a few grains
of salt, and from four to six ounces of sugar in lumps, according to
the taste. When the whole has simmered gently for some minutes,
strain off the milk through a fine sieve or muslin, put it into a clean
saucepan, and when it again boils stir it gradually and quickly to six
well-beaten eggs which have been likewise strained; let the mixture
cool, and then add to it a glass of brandy. Lay a half-paste round a
well-buttered dish, and sprinkle into it an ounce of ratifias finely
crumbled, grate the rind of a lemon over, and place three ounces of
whole ratifias upon them, pour in sufficient of the custard to soak
them; an hour afterwards add the remainder, and send the pudding
to a gentle oven: half an hour will bake it.
New milk, 1-1/2 pint; bitter almonds, 6 or 7 (or bay leaves, 3 to 5,
and bit of cinnamon); sugar, 4 to 6 oz.; eggs, 6; brandy, 1
wineglassful; ratifias, 4 oz.; rind 1/2 lemon: baked 1/2 hour.
 THE ELEGANT ECONOMIST’S PUDDING.

We have already given a receipt for an exceedingly good boiled

pudding bearing this title, but we think the baked one answers even
better, and it is made with rather more facility. Butter a deep tart-dish
well, cut the slices of plum-pudding to join exactly in lining it, and
press them against it lightly to make them adhere, as without this
precaution they are apt to float off; pour in as much custard
(previously thickened and left to become cold), or any other sweet
pudding mixture, as will fill the dish almost to the brim; cover the top
with thin slices of the plum pudding, and bake it in a slow oven from
thirty minutes to a full hour, according to the quantity and quality of
the contents. One pint of new milk poured boiling on an ounce and a
half of tous-les-mois, smoothly mixed with a quarter of a pint of cold
milk, makes with the addition of four ounces of sugar, four small
eggs, a little lemon-grate, and two or three bitter almonds, or a few
drops of ratifia, an excellent pudding of this kind; it should be baked
nearly three-quarters of an hour in a quite slow oven. Two ounces
and a half of arrow-root may be used in lieu of the tous-les-mois.
 RICH BREAD AND BUTTER PUDDING.

Give a good flavour of lemon-rind and bitter almonds, or of

cinnamon, if preferred, to a pint of new milk, and when it has
simmered a sufficient time for this, strain and mix it with a quarter of
a pint of rich cream; sweeten it with four ounces of sugar in lumps,
and stir it while still hot to five well-beaten eggs; throw in a few grains
of salt, and move the mixture briskly with a spoon as a glass of
brandy is added to it. Have ready in a thickly-buttered dish three
layers of thin bread and butter cut from a half-quartern loaf, with four
ounces of currants, and one and a half of finely shred candied peel,
strewed between and over them; pour the eggs and milk on them by
degrees, letting the bread absorb one portion before another is
added: it should soak for a couple of hours before the pudding is
taken to the oven, which should be a moderate one. Half an hour will
bake it. It is very good when made with new milk only; and some
persons use no more than a pint of liquid in all, but part of the whites
of the eggs may then be omitted. Cream may be substituted for the
entire quantity of milk at pleasure.
New milk, 1 pint; rind of small lemon, and 6 bitter almonds bruised
(or 1/2 drachm of cinnamon): simmered 10 to 20 minutes. Cream,
1/4 pint; sugar, 4 oz.; eggs, 6; brandy, 1 wineglassful. Bread and
butter, 3 layers; currants, 4 oz.; candied orange or lemon-rind, 1-1/2
oz.: to stand 2 hours, and to be baked 30 minutes in a moderate
oven.
 COMMON BREAD AND BUTTER PUDDING.

Sweeten a pint and a half of milk with four ounces of Lisbon sugar;
stir it to four large well-beaten eggs, or to five small ones, grate half
a nutmeg to them, and pour the mixture into a dish which holds
nearly three pints, and which is filled almost to the brim with layers of
bread and butter, between which three ounces of currants have been
strewed. Lemon-grate, or orange-flower water can be added to this
pudding instead of nutmeg, when preferred. From three quarters of
an hour to an hour will bake it.
Milk, 1-1/2 pint; Lisbon sugar, 4 oz.; eggs, 4 large, or 5 small; 1/2
small nutmeg; currants, 3 oz.: baked 3/4 to 1 hour.
 A GOOD BAKED BREAD PUDDING.

Pour, quite boiling, on six ounces (or three quarters of a pint) of

fine bread-crumbs and one ounce of butter, a pint of new milk, cover
them closely, and let them stand until the bread is well soaked; then
stir to them three ounces of sugar, five eggs, leaving out two of the
whites, two ounces of candied orange-rind, sliced thin, and a
flavouring of nutmeg; when the mixture is nearly or quite cold pour it
into a dish, and place lightly over the top the whites of three eggs
beaten to a firm froth, and mixed at the instant with three large
tablespoonsful of sifted sugar. Bake the pudding for half an hour in a
moderate oven. The icing may be omitted, and an ounce and a half
of butter, just warmed, put into the dish before the pudding, and
plenty of sugar sifted over it just as it is sent to the oven, or it may be
made without either.
Bread, 6 oz.; butter, 1 oz.; milk, 1 pint; sugar, 3 oz.; eggs, 5 yolks,
3 whites; candied orange-rind, 2 oz.; little nutmeg. Icing, 3 whites of
eggs; sugar, 3 tablespoonsful: baked, 1/2 hour.
 ANOTHER BAKED BREAD PUDDING.

Add to a pint of new milk a quarter of a pint of good cream, and

pour them boiling on eight ounces of bread-crumbs, and three of
fresh butter; when these have stood half an hour covered with a
plate, stir to them four ounces of sugar, six ounces of currants, one
and a half of candied orange or citron, and five eggs.
 A GOOD SEMOULINA, OR SOUJEE PUDDING.

Drop lightly into a pint and a half of boiling milk two large
tablespoonsful of semoulina, and stir them together as this is done,
that the mixture may not be lumpy; continue the stirring from eight to
ten minutes, then throw in two ounces of good butter, and three and
a half of pounded sugar, or of the finest Lisbon; next add the grated
rind of a lemon, and, while the semoulina is still warm, beat gradually
and briskly to it five well-whisked eggs; pour it into a buttered dish,
and bake it about half an hour in a moderate oven. Boil the soujee
exactly as the semoulina.
New milk, 1-1/2 pint; semoulina, 2-1/2 oz.: 7 to 8 minutes. Sugar,
3-1/2 oz.; butter, 2 oz.; rind of lemon; eggs, 5: baked in moderate
oven, 1/2 hour. Or, soujee, 4 oz.; other ingredients as above.
 FRENCH SEMOULINA PUDDING.

Or Gâteau de Semoule.
Infuse by the side of the fire in a quart of new milk, the very thin
rind of a fine fresh lemon, and when it has stood for half an hour
bring it slowly to a boil: simmer it for four or five minutes, then take
out the lemon rind, and throw lightly into the milk, stirring it all the
time, five ounces of the best quality of semoulina;[149] let it boil over
a gentle fire for ten minutes, then add four ounces of sugar roughly
powdered, three of fresh butter, and less than a small quarter-
teaspoonful of salt; boil the mixture for two or three additional
minutes, keeping it stirred without ceasing; take it from the fire, let it
cool a little, and stir to it briskly, and by degrees, the yolks of six eggs
and the whites of four well beaten together, and strained or prepared
for use as directed at page 395, four or five bitter almonds, pounded
with a little sugar, will heighten the flavour pleasantly to many tastes.
When the pudding is nearly cold, pour it gently into a stewpan or
mould, prepared as for the Gâteau de Riz of page 433, and bake it in
a very gentle oven from an hour and a quarter to an hour and a half.
149. As we have had occasion to state in the previous pages of this volume, we
have had semoulina, vermicelli, and various kinds of macaroni of first-rate
quality, from Mr. Cobbett, 18, Pall Mall; but they may, without doubt, be
procured equally good from many other foreign warehouses.
 SAXE-GOTHA PUDDING, OR TOURTE.

Blanch and pound to the smoothest possible paste, a couple of

ounces of Jordan almonds, and four or five bitter ones; add to them,
spoonful by spoonful quite at first, four eggs which have been
whisked very light; throw in gradually two ounces of pounded sugar,
and then four ounces of the finest bread-crumbs. Just melt, but
without heating, two ounces of fresh butter, and add it in very small
portions to the other ingredients, beating each well to them until it
ceases to appear on the surface. Pour the paste thus prepared upon
a pint of red currants, ready mixed in a tart-dish with four ounces of
pounded sugar, and bake them gently for about half an hour.
Raspberries and currants mixed, and Kentish or morella cherries, will
make most excellent varieties of this dish: the Kentish cherries
should be stoned for it, the morellas left entire. Should the paste be
considered too rich, a part or the whole of the butter can be omitted;
or again, it may on occasion be made without the almonds; but the
reader is recommended to try the receipt in the first instance without
any variation from it. The crust will be found delicious if well made.
Like all mixtures of the kind it must be kept light by constant beating,
as the various ingredients are added to the eggs, which should
themselves be whisked to a very light froth before they are used.
Jordan almonds, 2 oz.; bitter almonds, 4 or 5; eggs, 4; pounded
sugar, 2 oz.; bread-crumbs, 4 oz.; fresh butter, 2 oz. Red currants,
(or other fruit) 1 pint; sugar, 4 oz.: 1/2 hour.
 BADEN-BADEN PUDDINGS.

Prepare the same paste as for the preceding receipt, and add to it
by degrees a couple of tablespoonsfuls of fine raspberry, strawberry,
or apricot jam, which has previously been worked smooth with the
back of a spoon; half fill some buttered pattypans or small cups with
the mixture and bake the puddings in a gentle oven from fifteen to
twenty minutes, or rather longer should it be very slow. For variety,
omit the preserve, and flavour the puddings with the lightly grated
rind of a fresh lemon, and with an ounce or so of candied peel shred
small; or with a little vanilla pounded with a lump or two of sugar, and
sifted through a hair sieve; or with from three to four drachms of
orange flowers pralineés reduced to powder; or serve them quite
plain with a fruit sauce.
 SUTHERLAND OR CASTLE PUDDINGS.

Take an equal weight of eggs in the shell, of good butter, of fine

dry flour, and of sifted sugar. First, whisk the eggs for ten minutes or
until they appear extremely light, then throw in the sugar by degrees,
and continue the whisking for four or five minutes; next, strew in the
flour, also gradually, and when it appears smoothly blended with the
other ingredients, pour the butter to them in small portions, each of
which should be beaten in until there is no appearance of it left. It
should previously be just liquefied with the least possible degree of
heat: this may be effected by putting it into a well-warmed saucepan,
and shaking it round until it is dissolved. A grain or two of salt should
be thrown in with the flour; and the rind of half a fine lemon rasped
on sugar or grated, or some pounded mace, or any other flavour can
be added at choice. Pour the mixture directly it is ready into well-
buttered cups, and bake the puddings from twenty to twenty-five
minutes. When cold they resemble good pound cakes, and may be
served as such. Wine sauce should be sent to table with them.
Eggs, 4; their weight in flour, sugar, and butter; little salt; flavouring
of pounded mace or lemon-rind.
Obs.—Three eggs are sufficient for a small dish of these
puddings. They may be varied with an ounce or two of candied
citron; or with a spoonful of brandy, or a little orange-flower water.
The mode we have given of making them will be found perfectly
successful if our directions be followed with exactness. In a slow
oven they will not be too much baked in half an hour.
 MADELEINE PUDDINGS.

To be served cold.
Take the same ingredients as for the Sutherland puddings, but
clarify an additional ounce of butter; skim, and then fill some round
tin pattypans with it almost to the brim; pour it from one to the other
until all have received a sufficient coating to prevent the puddings
from adhering to them, and leave half a teaspoonful in each; mix the
remainder with the eggs, sugar, and flour, beat the whole up very
lightly, fill the pans about two-thirds full, and put them directly into a
rather brisk oven, but draw them towards the mouth of it when they
are sufficiently coloured; from fifteen to eighteen minutes will bake
them. Turn them out, and drain them on a sheet of paper. When they
are quite cold, with the point of the knife take out a portion of the
tops, hollow the puddings a little, and fill them with rich apricot-jam,
well mixed with half its weight of pounded almonds, of which two in
every ounce should be bitter ones.
 A GOOD FRENCH RICE PUDDING, OR GÂTEAU DE RIZ.

Swell gently in a quart of new milk, or in equal parts of milk and

cream, seven ounces of the best Carolina rice, which has been
cleared of the discoloured grains, and washed and drained; when it
is tolerably tender, add to it three ounces of fresh butter, and five of
sugar roughly powdered, a few grains of salt, and the lightly grated
rind of a fine lemon, and simmer the whole until the rice is swollen to
the utmost; then take it from the fire, let it cool a little, and stir to it
quickly, and by degrees, the well-beaten yolks of six full-sized eggs.
Pour into a small copper stewpan[150] a couple of ounces of
clarified butter, and incline it in such a manner that it may receive an
equal coating in every part; then turn it upside down for an instant, to
drain off the superfluous butter; next, throw in some exceedingly fine
light crumbs of stale bread, and shake them entirely over it, turn out
those which do not adhere, and with a small brush or feather sprinkle
more clarified butter slightly on those which line the pan. Whisk
quickly the whites of the eggs to snow, stir them gently to the rice,
and pour the mixture softly into the stewpan, that the bread-crumbs
may not be displaced; put it immediately into a moderate oven, and
let it remain in a full hour. It will then, if properly baked, turn out from
the mould or pan well browned, quite firm, and having the
appearance of a cake; but a fierce heat will cause it to break, and
present an altogether unsightly appearance. In a very slow oven a
longer time must be allowed for it.
150. One which holds about five pints is well adapted to the purpose. When this is
not at hand, a copper cake-mould may be substituted for it. The stewpan
must not be covered while the gâteau is baking.

New milk, or milk and cream, 1 quart; Carolina rice, 7 oz.: 3/4
hour. Fresh butter, 3 oz.; sugar, in lumps, 5 oz.; rind, 1 large lemon:
3/4 to 1-1/4. Eggs, 6: baked in a moderate oven, 1 hour.
Obs.—An excellent variety of this gâteau is made with cocoa-nut
flavoured milk, or cream (see Chapter XXIII.), or with either of these
poured boiling on six ounces of Jordan almonds, finely pounded, and
mixed with a dozen bitter ones, then wrung from them with strong
pressure; it may likewise be flavoured with vanilla, or with candied