Mrs. Maclurcan's cookery book

Mode. — Put the gelatine into about half a pint of water and boil until dissolved, then add to the milk, mix the cocoa and stir also into the milk, add the sugar, allow to boil for five minutes ; put this into a mould (previously wetted with, water), allow it to get cold, turn it out when wanted and serve with custard sauce. 546—VERNEY PUDDING. 2 eggs Weight of 2 eggs in flour Weight of 2 eggs in butter Weight of 1 egg in sugar \ teaspoonful baking soda 2 tablespoonfuls of strawberry or raspberry jam. Mode. — Put the butter and sugar in a basin and beat to cream with your hand, break in the eggs (have the soda mixed with the flour), mix in and stir until it is smooth, add the jam and pour into a buttered mould covered with buttered paper ; have ready a saucepan with about two inches of boiling water and steam for two hours. Pastry^ Pies and Puddings. 547— APPLE SNOW. 6 apples Eind of lemon (grated) i cupful sugar Whites of 3 eggs. Mode. — Peel and boil the apples until tender, then pass them through a sieve and beat them well ; when they are nearly cold add to them the sugar and the grated lemon rind, and the whites of the eggs thoroughly whisked very stiffly, beat well together, put in ice or a cool place, turn out when wanted and serve with custard or cream. 548— PLAIN PLUM PUDDING 1 lb. currants 3 eggs 1 lb. raisins (stoned) ^ cupful sugar 1 lb. flour 1 teaspoonful spice 1 lb. suet ^ cupful of treacle f lb. breadcrumbs Grlass of brandy Mode. — Wash the currants and raisins (pick out all the small sticks), lay them out in the sun on a towel to dry. Mix all the ingredients together, warm the treacle, add a little milk to it, beat into the pudding with the eggs, add the brandy, stir all well together.Dip the cloth into boiling water, flour it, then turn the pudding into it and tie up securely ; have ready a pot of boiling water, put it in and boil for six or seven hours. 549—MY TRIFLE. 12 sponge cakes Whites of 3 eggs Apricot jam 1 oz. almonds 1 pt. custard J pt. of sherry I glass brandy. Mode. — Slice each cake three times, spread each piece with apricot jam (or any other if preferred), chop up the almonds, place a layer of sponge cakes in a glass dish, Fastry, Fies and Puddings. sprinkle over them half of the almonds, then put in the remainder of the sponge cakes, press them down tightly, put the remainder of the almonds over them, then poui over them the wine and brandy ; when the wine has well soaked in, pour over the custard. Whip the whites of the eggs to a very stiff froth with a little sugar, heap up the whip as high as you can in leaf shapes, etc. 550— TIPSY CAKE. 1 moulded sponge or savoy cake 1 pt. sherry 2 ozs. currants 2 oz. sultanas ^ lb. Jordan almonds 1 pt of rich custard AVhites of 6 eggs. Mode. — Procure a cake that is two or three days old* cut the bottom of it level, then cut it right through in slices and on each slice put a layer of raisins, currants and almonds, which have been previously chopped up, place each slice back in its right place until the cake looks as if it had not been cut, press it down, pour over the sherry, cut the almonds into strips and stick them all over the cake, then pour around it the custard. Whip up the whites of the eggs to a stiff froth and decorate the cake. 551 -GEANADILLA CEEAM>