High-class cookery recipes

the yolks of three eggs and the whites of four eggs whipped to a stiff froth. Grease a souffle mould, pour in the mixture, and steam it for twenty minutes. Mince Meat. Ingredients. One pound and a half of Beef Suet chopped fine. One pound and a half of Raisins „ „ Two pounds of Currants. Two pounds of Apples, chopped very fine. Quarter of an ounce of mixed Mace and Cinnamon powdered. Four Cloves powdered. One pound and a half of Castor Sugar. A saltspoonful of Salt. The juice of three Lemons and the rinds grated. Half a pound of mixed Peel chopped fine. One gill of Brandy. One gill of Port. Mix all these ingredients well together, and tie down in a jar until required for use. Viennoise Pudding, Ingredients. Five ounces of crumb of Bread. Three ounces of Castor Sugar. Two ounces of candied Peel. One ounce of Loaf Sugar. Three ounces of Sultana Eaisins. Rind of one Lemon. Yolks of four Eggs. Half a pint of Milk. One gill of Cream. One wineglassful of Sherry. Cut the bread into dice, shred the candied peel, grate the lemon-rind, and pick the sultanas. Put these all into a basin with the castor sugar. The loaf sugar is to be placed in a saucepan and put on the fire to burn a dark-brown colour. Then add the milk, and let the burnt sugar dissolve in the milk. Pour this to the yolks, previously whisked, and then strain over the bread and other dry ingredients in the basin ; add the cream and sherry. Pour the pudding into a well-greased mould, and set it in a saucepan to steam for an hour and a half. Serve with wine sauce. Vanilla Souffle. Ingredients. Four Eggs. One ounce of Butter, One ounce of Flour. Salt. One giU of Milk. One dessert-spoonful of Castor Sugar. Half a teaspoonful of Essence of Vanilla. Butter a pint-and-half soufiie-tin ; tie a band of buttered paper round the tin, coming two inches above it. Melt an ounce of butter, add to it an ounce of flour, mix them well together, and add the castor sugar and milk ; stir this over the fire till it thickens. Then take it off the fire, and add, one at a time, the yolks of three eggs, beating all well together. Put a pinch of salt to the four whites of egg, whip them to a stiff froth, and stir lightly to the mixture ; add the vanilla essence, pour it all into the buttered tin, and steam from twenty to thirty minutes. Turn it out on to a hot dish, and pour some wine sauce or custard sauce round it. West-Riding Pudding. Ingredients, Jain. Two Eggs. The weight of the Eggs in Butter, Sugar, and Flour. Half a teaspoonful of Baking-powder. Rind of one Lemon, grated. Pulf-paste. Beat the butter to a cream, and stir into it the flour, sugar, and the eggs beaten up ; add the baking-powder and lemon-rind. Line a pie-dish with puff-paste, cover the bottom of the dish with jam, pour in the mixture, and bake for one hour and a quarter. CEEAMS, JELLIES, ICES, COLD SWEETS. Apricot Cream. Ingredients. Half a pint of Apricot Puree. One gill of Syrup. Half a pint of whipped Cream. Three ounces of Castor Sugar. One ounce of French Gelatine. One teaspoouful of Lemon-juice.