Cookery for every household

Wash the chestnuts and make a slit in the shell of each with a knife. Put them into a saucepan of hot water, and boil them for 10 minutes. Then drain them, and peel off both the shell and the inner skin. Put the chestnuts thus prepared into a saucepan with the water, lemon rind, and sugar, and stew them until soft and nearly dry. Then rub them through a wire sieve. Make the caramel according to directions in Recipe 1749, and line a plain mould with it. Make a custard with the eggs, sugar, and milk. Beat up the yolks and whites of eggs in a basin with the sugar. Heat the milk almost to boiling point, and pour it over them, stirring all the time ; then strain, and allow it to cool. Add the chestnut puree to the custard, and fill up the mould which has been lined with the caramel. Cover with greased paper, and steam very slowly until firm to the touch. Serve with wine or mousseline sauce. Time to steam, 14 hours. Sufficient for 5 or 6 persons. Probable cost. Is. 1760. Chocolate Pudding, 1 2 or 3 oz. chocolate. 5 oz. bread-crumbs. 2 oz. butter. 1 or 2 oz. castor sugar. 1 gill milk. 2 eggs. A few drops of vanilla. A pinch of cinnamon. Cut the chocolate in small pieces and dissolve it slowly in the milk, or if chocolate powder is used. ■9 cook it in the milk a few minutes. Cream the l butter in a basin and sieve the sugar on the top of it. Add the yolks of eggs and a few of the breadcrumbs and mix well ; then the dissolved chocolate, vanilla, and the rest of the crumbs, and mix again. Chocolate Pudding Whip the whites of eggs to a stiff froth, and mix them in lightly at the last. Pour the mixture into a well-greased mould, cover with greased paper, and steam slowly until the pudding is well risen and feels firm to the touch. Serve with chocolate, custard, or wine sauce. Notes. — If unsweetened chocolate is used, half the quantity will be sufficient, and more sugar may be added. The above mixture may be steamed in small dariole moulds if preferred. They will then require from 15 to 20 minutes to cook. The moulds may be decorated with shred almonds or small pieces of angelica before pouring in the mixture. Time to steam, 1 to 1| hours. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1761. Chocolate Pudding, 2 2 eggs — their weight in butter, flour, and castor sugar. | tea-sp. baking powder. 2 or 3 oz. chocolate. Vanilla flavouring. A pinch of salt. 1 table-sp. water. Grate or shred down the chocolate and dissolve it in a small saucepan with the water. It must bo stirred until perfectly smooth, and then allowed to cool. Make the mixture according to directions given for Canary Pudding (Recipe 1748), adding the chocolate to the creamed butter and sugar. Flavour with a few drops of vanilla. Pour the mixture into a well-greased mould, cover with greased paper, and steam steadily the required time. Turn out when ready, and serve with custard or chocolate sauce. Notes. — If preferred the mixture may be steamed in small dariole moulds ; it will then take a shorter time to cook. The mould may be decorated with a few pieces of cherry and angelica before pouring in the mixture. Time to steam, 2 hours. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1762. Cocoanuf Pudding 2 oz. bread-crumbs. 2 oz. cake-crumbs. 2 oz. butter. 2 oz. castor sugar. 2 oz. cocoanut. 2 gills milk. 2 eggs.