High-class cookery recipes

Half an ounce of Flour. Three ounces of Castor Sugar. Fifteen drops of Essence of Vanilla. Put four yolks of eggs into a basin, add the castor sugar, and beat with a wooden spoon for ten minutes ; then stir in the flour and vanilla ; whisk the six whites of eggs to a stiff froth, and mix lightly to the yolks of eggs. Butter a half-pint souffle-tin, pour in the mixture, and bake in a quick oven for ten minutes ; send to table quickly. If jam is used, it must be put in the centre of the souffle before it is baked. HOT PUDDINGS AND SOUFFLES. Amber Pudding. Ingredients, Six large Apples, or one pound after peeling. Three ounces of moist Sugar. One Lemon. Two ounces of Butter. Three Eggs. Puif Paste. A few preserved Cherries. Peel, core, and slice the apples ; place them in a stewpan with the butter, sugar, and lemon-rind, and let them stew slowly until tender. Then rub them through a hair-sieve. Line the edges of a pie-dish with puff-paste, and decorate it tastefully. Add the yolks of the eggs to the apple, and pour the mixture into the pie-dish. Place it in a moderate oven for about twenty minutes. Whip the whites very stiff ; spread them over the apple, dredge over a little castor sugar; garnish with the cherries. Then place the pudding in a cool oven to set the white of eggs ; it will take about ten minutes, and should get a light brown. Alexandra Pudding. Ingredients, Five Eggs. Two ounces of Castor Sugar. One gill of Cream. Half a pint of Milk. One teaspoonful of Essence of Vanilla. Put five yolks of eggs into a basin, add the sugar, milk, and cream. Whip five whites of eggs slightly, add the vanilla and stir lightly to the yolks of eggs. Take a pint plain mould, butter it inside, and cover the bottom with three rounds of buttered paper. Pour the mixture through a strainer into the mould, and tie a piece of stiff paper over the top. Steam the pudding gently for one hour and a quarter. When cooked, stand the mould in ice. For serving, turn it out carefully, and ornament it with red currant jelly. Brown Bread Pudding. Ingredients. A stale Brown Loaf. One pound of fresh Cherries. Three ounces of Castor Sugar. Four Eggs. One Lemon. One gill of Cream. One gill of Milk, Half a teaspoonful of Essence of Vanilla. Two ounces of Loaf Sugar. A gill and a half of Water. Put five ounces of brown bread-crumbs into a basin with the sugar, and three-quarters of a pound of cherries, stoned, the vanilla, and grated lemon rind. Boil the milk and pour it over the crumbs and fruit. Whip the cream to a stiff froth and add it to the crumbs ; add the four yolks of eggs one at a time, and the whites of two eggs whisked to a stiff froth. Butter a pint mould and pour in this mixture, cover it over with buttered paper, and steam or bake one hour and a quarter. Turn it out on to a hot dish, and serve with sauce made with two ounces of loaf sugar, a gill and a half of water, and a quarter of a pound of cherries. Baked Lemon Pudding. Ingredients, Three ounces of Castor Sugar, Three Eggs. Two Lemons. One gill of Cream or Milk. Two ounces of Cake-crumbs. Pufif-pastry.