Home cookery

Simmer half a pound of apricot jam in half a pint of water for ten minutes ; strain ; thicken with a good teaspoonful of arrowroot ; add a wineglass of maraschino and a little carmine. Milk ... . Fine flour. Butter Eggs... . Jamaica Pudding*. I gill. Ground ginger Preserved ginger Angelica 2 oz. 2 oz. 3 yolks (well beaten). 2 whites (whipped stiffly), 1 saltspoonful. 2 oz. (cut into dice), to ornament. A tablespoonful of the syrup. Ornament about a pint soufllee mould with small rounds of preserved ginger and angelica. Make a sauce of the flour, butter, milk, and syrup ; boil well ; then beat in thoroughly the yolks of the eggs, the ground ginger, and castor sugar to taste. Stir in lightly the whites of the eggs ; fill in the mould ; steam for threequarters of an hour. Turn out and serve round it Jamaica sauce. Jamaica Sauce. Simmer the rind of lemon shred finely, and one ounce of lump sugar in about a gill of water for ten minutes ; strain out the lemon rind, add the juice, and thicken the sauce with a teaspoonful of arrowroot and half an ounce of butter ; stir in a little syrup from the fruit and a wineglass of Jamaica rum, and serve. Pineapple Pudding*. Butter 2 oz. Fine flour Castor sugar ... Pineapple Milk Eggs... Lemon juice ... Pistachio kernels. 2 oz. il oz. 2 OZ. (cut into small I gill. [dice.) J teaspoonful. Butter thickly a soufflee tin or plain mould (which will hold rather more than a pint), and sprinkle over it the pistachios, cut into thin strips. Fasten round the outside a band of buttered paper about two inches above the top of the mould. Melt the butter in a saucepan, stir in the flour, add the milk, and boil the mixture well, stirring continually. Put in the sugar, pineapple, lemon juice, and the yolks of the eggs (beaten). Lastly, stir in the whites beaten to a firm froth. Turn all into the mould, cover with a buttered paper, and steam until firm on the top — about forty minutes. Then turn out carefully and serve round the following sauce : — ■ Sauce, Pineapple juice ... ... i gill. Water \ gill. The juice of half a lemon. Arrowroot i teaspoonful. Sugar to taste. Pieces of pineapple. Cochineal. Sherry i wineglassful. Make in the usual way, adding the cochineal and sherry, and lastly the pineapple, cut into tiny dices or rounds. This pudding can be baked in a pie-dish or in small soufflee cases if preferred. London Pudding". Milk f pint. Eggs 2. The grated rind of one lemon. Finger biscuits. Preserve. Butter a moderate sized pie-dish. Place in the dish a layer of finger biscuits, then a layer of preserve, then another layer of biscuits. Make a raw custard of the eggs and milk ; add lemon ; then pour it over the finger biscuits. Let it soak. Bake thirty minutes. Beat the whites of the eggs to a firm froth, lay them on the pudding, sift castor sugar over, and brown in a slow oven. Arrowroot Soufflee. Milk J pint. Arrowroot i dessertspoonful. Egg-s 2. A small piece of lemon peel.