High-class cookery recipes

Grate the lemon-rinds and squeeze the juice; mix these with the castor sugar, yolks of eggs, cream, and cake-crumbs. Stir all well together in a basin; whip two whites stiff, and mix them lightly to the other ingredients. Line and decorate the edges of a pie-dish with puff-pastry ; turn in the pudding, and bake for about twenty-five minutes in a moderate oven Cabinet Pudding. Ingredients, Twelve preserved Cherries. Three pieces of Angelica, Four Sponge Cakes. Six Katafias. One pint of Milk. One ounce of Castor Sugar, Four Eggs. Fifteen drops of Essence of Vanilla. Butter a pint-and-half mould, ornament the bottom with the cherries and angelica, break the sponge cakes and put into the mould, also the ratafias. Put four yolks and two whites of eggs into a basin with the sugar ; whip them lightly together, stirring in the milk by degrees, and the vanilla ; pour this mixture over the cakes in the mould. Cover the mould with a piece of buttered paper, and steam for about three-quarters of an hour. Turn the pudding out carefully, and serve. Caramel Pudding. Ingredients, For the Caramel Two ounces of Loaf Sugar. Half a gill of Cold Water. For the Pudding : — Four Yolks and two Whites of Eggs. One tablespoonful of Castor Sugar. Half a pint of Milk. Put two ounces of loaf sugar and a half gill of cold water into a stewpan, and boil quickly, until light coffee colour, stir well and pour it quickly into a thoroughly dry, plain souffle or timbale mould, and let it coat the mould all over. Make a custard of the four yolks, two whites of egg, the castor sugar and the milk, thus : break the eggs into a l^asin, add the sugar, boil the milk, and when a little cool pour it on to the eggs and sugar, then strain it into the mould you have lined with caramel ; steam it very slowly for half an hour. Turn it out on to a dish, and some of the caramel will run off and form a sauce. Can be served hot or cold. Cocoanut Pudding. Ingredients, Half a pint of Milk. Half a pound of grated Cocoanut. Two tablespoonfuls of Cake-crumbs. Two tablespoonfuls of Castor Sugar. Two ounces of Butter. Half a pint of Cream. Six Eggs. Two teaspoonfuls of Vanilla. Cook the cocoanut in the milk- cream the butter and sugar together, beat up the yolks of eggs, and add to the butter and sugar. When the milk is off the boil, stir the eggs, cream, butter, and sugar, the cake-crumbs and vanilla, to it ; also add three whites of eggs whipped to a stiff froth. Put this into a pie-dish, and bake for half an hour. Whip the other three whites of eggs to a stiff froth with three tablespoonfuls of castor and a little vanilla. Just before the pudding is done, spread this meringue on the top of it, and brown it lightly in the oven. Conservative Pudding. Ingredients. Five ounces of Savoys and Ratafias (mixed). The Yolks of five Eggs and one White. Half a gill of Rum or Brandy. One pint of Milk. One tablespoonful of thick Apricot Jam. Take a souffle tin and well grease it, put the biscuits into it in layers with a little apricot jam between each layer, pour in the rum and let it soak in well, then pour in the milk and eggs, thoroughly mixed together. Cover over the tin with a greased paper, and steam for one hour. Fig Pudding. Ingredients,