PUDDINGS.
STRAWBERRY TOASTS.
Cut two slices of bread in strips an inch in length, switch two eggs into a cup of milk, sweeten and flavour with vanilla, soak the slices of bread in it for ten minutes, fry them in fresh butter, dish them, lay some strawberries on one half, and place two strips together, then set in a hot oven for five minutes. Dish in the form of a lattice-work on a folded napkin. Sprinkle with white sugar, and serve hot.
CHOCOLATE PUDDING.
Switch yolks and whites of five eggs for five minutes both together; then add one pint of milk, one ounce of sugar, and one ounce of grated chocolate. Bake in small cups set in hot water for twenty minutes. Try if cooked in the centre with a knife.
HOLLANDAISE PUDDING.
Break four sponge cakes into crumbs, three macaronis, three water biscuits, one slice of stale bread; crumble all together. Then two ounces of dried cherries, one ounce of almonds, one glass of sherry, one pint of milk poured over three eggs, whites and yolks beaten separate. Add, last of all, butter, and ornament in a basin with green angelica. Steam for three-quarters of an hour. Try with a knife to see if ready. Serve with German sauce round the base.
BASKET PUDDING.
Take three ounces of butter, three ounces of sugar, one egg rubbed to a cream, a tea-cupful of milk, three-quarters of a pound of flour, two tea-spoonfuls of baking-powder mixed with flour; add the milk to the beaten eggs, then the flour; flavour with vanilla, and bake in small timbale moulds. Empty the centre by cutting off the top. Roll the outside in red currant jelly, then in fine crumbs of almonds. Fill the centre with switched cream and garnish with strawberries. Bring a handle of green angelica across the top.
ICE CREAM.
Take a quart of cream and flavour with any kind of flavouring, such as strawberry, vanilla. Whatever is chosen, sweeten it much sweeter than for ordinary use, as it loses in freezing. Set a small pail with the cream in it into a larger vessel. Build broken ice and salt round it; and turn for half-an-hour.
MARBLE PUDDING.
Put six penny packets of gelatine to soak in a cup of milk. When soaked, add it to a pint of boiling milk, two ounces of sugar, and stir over the fire till all is dissolved. Make five parts of the milk that has the gelatine in it; flavour each with different flavourings and different colours. Colour one yellow with yolk of egg, leave one white, one brown with coffee, one red with cochineal, one green with a few drops of spinach juice; pour the mixtures into a round basin in reversible manner; let the mixture be half cooled before mixing; when cold, turn out and garnish with different shades of jelly.
PLUM PUDDING.
Take one pound of flour, half-a-pound bread-crumbs, three-quarter pound of chopped suet, one pound currants, one pound raisins, two ounces of lemon-peel, half-pound of sugar, one nutmeg, a penny-worth of spice, a few drops of vanilla, and this will take the place of brandy; three eggs and two cups of milk. Steam for two hours and a-half. Wash and clean the fruit on a clean towel, and dry in the oven. Chop the lemon-peel and mix with the fruit; and all the spice with the flour. Lastly, stir in the milk, and switch the yolks and whites of egg stiff. Steam in a greased mould or cloth that has been rung out of hot water, greased and buttered. Lay a plate at the bottom to prevent the pudding sticking to the pot. When water is to be added it must be boiling water. Boil for three hours.
COMPOTE OF RICE AND APPLES.
Place six apples in a stew-pan with one pint of water, one lemon, ten ounces of sugar, and a few drops of cochineal, and stew till tender without breaking. Soak three ounces of rice in water for one hour, drain off the water, and boil the rice in a pint of milk till very soft. Sweeten with one ounce of sugar. Dish the rice in the centre of a glass dish. Build the apples round; have the syrup reduced, and pour over the apples.
STEAMED CABINET PUDDING.
Butter a nice-shaped mould, and set it with dried cherries and angelica stock round the bottom and sides. Cut the crust from two slices of bread, and cut the bread in small dice pieces. Then have a quarter of a pound of stale sponge cake, and four macaronis crumbled, three ounces of currants, and three ounces of raisins, and one ounce of lemon-peel. Switch three eggs in a pint of milk and one glass of wine; pour over pudding, and steam.
CROQUETS AU CONFITURE.
Place three ounces of rice in a stew-pan, and cook till it is very soft, and all the milk boiled off. Switch two eggs with the rice spread out on a plate to cool; then form into round balls. Make a hole through the middle, and fill with jam; close it up, and roll the ball in egg and then in bread-crumbs, and fry in hot lard. Dish in a pyramid on a folded napkin, and sprinkle sifted sugar over it. Serve hot.
LEMON PUDDING.
Line an ashet with puff paste, place four ounces of butter, the yolks of four eggs, the juice of one lemon, three tea-spoonfuls of corn-flour wet with cold water, two ounces of sugar. Mix all together, and stir in a jug over hot water on the fire till it assumes the appearance of a custard. Bake the crust and pour the lemon mixture into it, switch the whites of the eggs to a stiff froth, with two ounces of sifted sugar, and place on top of pudding. Place for a minute in the oven, and serve hot.
VANILLA CREAM.
Soak half a sixpenny packet of gelatine in half a tea-cupful of milk, for half-an-hour; set it into a pan of warm water till it melts, then switch one breakfast-cupful of cream till stiff; then let the gelatine be cold, but so as it will run from the cup into the cream. Sweeten with one ounce of sugar and a few drops of vanilla; rinse a mould out with cold water, and set the cream for twelve hours; plunge the mould in hot water, and turn out on a glass dish, and garnish with angelica and dried cherries.
WINE JELLY.
Take a sixpenny packet of gelatine, soak in one cupful of cold water for an hour; then add four cups more of water, four ounces of sugar, the rhind of one lemon and the juice of two, one stick of cinnamon, the whites of three eggs and shells, and switch to a stiff froth. Switch all together in a copper pan over the fire till it boils. Draw to the side to simmer gently for fifteen minutes. The pan must not be shaken; pour through a jelly bag. Rinse out a mould with cold water before pouring in the jelly. One or two glasses of wine may be added.
ŒUF À LA NEIGE.
Place in a sauce-pan one pint of milk and bring to the boil; have three yolks of eggs beaten with three tea-spoonfuls of corn-flour and two table-spoonfuls of cold milk; blend all together with back of wooden spoon; give it one boil, and flavour with essence of almond. When cold, turn into a glass dish, switch the whites of eggs to a stiff froth, add an ounce of sugar, and garnish the top by dropping it in spoonfuls on the top. Part may be coloured with cochineal, place some tiny pieces of red currant jelly on the top of each piece.
TRIFLE.
Soak four penny sponge cakes in a glass of sherry for half-an-hour; cut each sponge cake into four pieces, lay the four pieces at the bottom of a glass dish; spread a layer of strawberry jam; then have a thin custard made with two eggs and two tea-spoonfuls of corn-flour and a breakfast-cupful of milk. Let it get cold, and pour over the sponge cake and jam. Sprinkle with chopped almonds and dried cherries. Lay sponge cake and jam in alternated layers, and macaronis crumbled, till all is used up. Switch a tea-cupful of cream, and lay on the top, and garnish with pink sugar, angelica, and dried cherries.
CARAMEL PUDDING.
Break five eggs, yolks and whites; switch them together; add half-an-ounce of sweet almonds, half-an-ounce of orange peel minced fine, one and a-half ounces of soft sugar, a large breakfast-cupful of milk. Stir the eggs, almonds, sugar, and lemon-peel into milk. Grease a pint basin, and set it with dried cherries; steam for one hour slowly. Make a sauce in the following way:—Place one ounce of sugar in a pan, brown it to the colour of treacle, and pour over two glasses of water; boil for ten minutes. Serve round pudding.