The art of cooking

Separate the yolks from the whites of the eggs, dropping the yolks into the apples, and putting the whites upon a dry plate. Stir the apples and yolks of eggs together, and pour these when blended, into the pudding dish. The pudding dish must be placed in a quick oven and allowed to remain ten minutes to bake the paste and cook the eggs, and while this is being done, whip the whites of eggs to a very stiff froth, and when the pudding is taken from the oven, pile this froth upon the top of the apple very high, and smooth it over with a knife blade. Sprinkle over this the remainder of the powdered sugar, and return the dish to the oven for two minutes, that the froth of egg may set and brown slightly on the surface. Serve this pudding hot. Venoise Pudding. — Five ounces of wheat bread, four ounces of sugar, three ounces of sultana raisins, two ounces of citron, one glass of sherry, one-half pint of milk, yolks of four eggs, one teaspoonful of essence of vanilla. RAIL WA y PUDDING. 155 Cut the bread into dice and place it into a large bowl with three ounces of the sugar. Cut the citron in small, thin pieces and put these also into the bowl. Place the raisins upon a towel and folding the ends of it over them rub them therein until the stems are all separated, and adhering to the cloth ; then the raisins must be picked out and thrown into the bowl with the rest, and the sherry be poured over all. Put the remaining ounce of sugar into a small saucepan over the fire and let the sugar brown. Pour the milk over the sugar when brown, and drawing the saucepan aside from the fire stir the milk, until the sugar dissolves and colors it. Drop the yolks of eggs into a small bowl and over these pour the colored milk, stirring all together as the milk is poured in. Over the dry preparation in the large bowl, pour the liquid from the small bowl, grease a proper sized pudding mould and into this put the pudding, secure over the top a greased piece of kitchen paper, place the mould into a saucepan containing sufficient boiling water to reach half way up its sides and allow the pudding to boil therein for one hour and a half. When done turn the pudding out upon a hot platter and serve with a German Sweet Sauce poured around, see page, 166. Railway Pudding. — One teacupful of powdered sugar, one teacupful of flour, one ounce of butter, one dessert spoonful of baking powder, three eggs, one-half dozen drops of essence of almonds, one tablespoonful of milk. Grease thoroughly with the butter the inside of a bread tin. Mix together in a large bowl the flour and sugar, and add to these when mixed the bakmg powder. Break the eggs into a small bowl and beat them until very light, pour in with them the milk, drop into this the essence of almonds and when these are well stirred together pour all over the preparation in the large bowl. Now stir all together and when this is done pour the mixture into the bread tin, and placing this in a very quick oven bake it for ten minutes. When baked take the pudding from the oven, cut it into six or eight equal pieces and arranging these upon a flat dish, sprinkle over them a little powdered sugar. A wine sauce should be sent to the table with this to be poured in ladlefuls over the pieces of pudding as they are served. See sauces page 168. Notes. — This pudding should be put into the oven immediately after it is mixed. The baking-powder begins to ferment the instant that it is moistened and it is this process which must be taken advantage of in baking quickly, to raise the pudding and make it light. This pudding may also be used as a tea cake and when so served the pieces should be split open and a spoonful of preserved fruit spread between the slices.