Cookery for every household

3 or 4 sponge cakes. A few ratafias or 1 or 2 macaroons. 3 gills milk. 2 or 3 eggs. 1| oz. cherries. 4 oz. angelica. Flavouring. Make in the same way as the Plain Cabinet Pudding given above, using the better ingredients and decorating the mould with some of the cherries and angelica. A little wine or liqueur may be used for flavouring. Serve with wine, German or mousseline sauce. Note. — Cabinet puddings may be varied very much according to the material at hand. Any remains of light white cake, and small pieces of fancy biscuits may be utilised in this way, also small pieces of preserved fruits, almonds, raisins, &c. The pudding may be made more or less rich by regulating the number of eggs, and sometimes a little cream is used along with the milk. The flavouring, too, can always be varied to suit individual taste. The mould must never be more than half filled with the solid materials before straining in the custard, or the pudding will not be light. Time to steam, 1 hour. Sufficient for 4 or 5 persons. Probable cost. Is. 1748. Canary Pudding 2 eggs — their weight Grated lemon rind. in butter, flour, and h tea-sp. baking powder. castor sugar. To Make the Mixture. — Put the butter into a slightly warm basin and beat it with a wooden spoon until light and creamy. Sieve the sugar on the top, add the rind of one large lemon grated, and mix them well in. Then add one egg with half the flour (sieved) and beat well, then the other egg with the remainder of the flour and beat again. When the mixture looks light and full of air bubbles, add the baking powder free from lumps. Pour the mixture into a well-greased pudding mould or basin, cover with greased paper, and steam steadily the required time. Turn out when ready and pour round it a good custard sauce flavoured with lemon. The pudding should look as yellow as possible. Note. — The above mixture may be made up in a variety of ways by adding different flavourings and altering the form of mould. It may be baked as well as steamed. See also Cup, Chocolate, Ginger, Raspberry, Russian, and West Riding Puddings. Time to steam, 1| hours. Sufficient for 4 or 5 persons. Probable cost, 7 d. or 8 d. without sauce. 1749. Caramel Custard (Creme Renversée à la Vanille) Caramel. 3 oz. loaf sugar. $ gill cold water. A squeeze of lemon juice. Custard. 2 yolks and 2 whole eggs. \ pt. milk. 1 dessert-sp. sugar. Vanilla flavouring. _ A pinch of salt. Put the ingredients for the caramel into a small saucepan, and let them cook until they are a light coffee colour. Watch the caramel carefully, as it is apt to burn. When ready, pour it into a plain dry souffle mould, which has straight sides and a flat top, and turn the mould round and round until the caramel coats it uniformly. It is a good plan to warm the mould first. Allow this to become cold whilst making the custard. Put the eggs into a basin with the sugar, flavouring, and a pinch of salt, and mix them to a cream with a wooden spoon. Heat the milk, and pour it slowly on to the egg mixture, stirring all the time. Strain the custard into the prepared mould and cover with greased paper. Steam very slowly until the custard feels firm in the centre ; or bake in a moderate oven with some warm water round the mould. Stand a few minutes before turning out and serve hot or cold.