Cookery for every household

A few drops of vanilla. Put the cocoanut into a small saucepan with the milk, and cook it slowly over the fire from 10 to. 15 minutes. Put the butter into a basin and beat it until light and creamy. Sieve the sugar on the top of it, and mix the two well together. Then add the yolks of eggs, crumbs, cocoanut, and flavouring, and mix again. Beat the whites of the eggs to a stiff froth, and stir them in lightly at the last. Pour the mixture into a greased mould, cover with greased paper, and steam slowly until well risen and firm to the touch. When ready, turn out carefully and serve with wine, custard, lemon or orange sauce. Time to steam, 1 hour. Sufficient for 4 or 5 persons. Probable cost, 8d. 1763. Coffee Pudding 5 oz. bread. 1 gill strong black coffee. 2 oz. sugar. 1 oz. butter. 2 or 3 eggs. 2 oz. almonds. A few drops of vanilla. Grease a plain pudding mould or basin, and decorate it with a few of the almonds blanched and shred. Weigh the bread free from crust, break it in pieces and put it into a basin with the butter. Make the coffee boiling hot, pour it over them and soak until the bread is quite soft. Then beat it up with a fork, adding thesugar, flavouring, yolks of eggs and remainder of the almonds. Whisk the whites of the eggs to a stiff froth, and stir them in very lightly at the last. Pour the mixture into a well-greased mould, cover with greased paper, and steam slowly until firm to the touch. Serve with custard sauce made with equal quantities of coffee and milk. Note. — Broken sponge cakes may be used instead of the bread, and a table-spoonful of cream added to the mixture will improve it. Time to steam, 1 to If hours. Sufficient for 4 or 5 persons. Probable cost, 7 d. 1764. Currant Dumplings \ lb. flour. 2 to 3 oz, suet. 3 oz. currants. 1 gill milk. 1 tea-sp. baking powder. £ tea-sp. salt. Sieve the flour and add to it the suet finely chopped, salt and baking powder. Clean the currants and mix them with the other ingredients. Moisten into a dough with the milk, and knead lightly until free from cracks. Form into small balls with the hands, using a little flour to prevent the dough sticking. Drop these into a saucepan of fast-boiling water, and boil quickly until well cooked. Lift out with a draining spoon, and serve the dumplings very hot. A sweet sauce may be served separately. Time to boil, 20 to 25 minutes. Sufficient for 4 or 5 persons. Probable cost, 4 d. 1765. Dampf Nudeln | lb. flour. 1 table-sp. sugar. | tea-sp. baking powder. | oz. butter. 3 yolks. 2 table-sps. milk. 1 table-sp. currants. 1 table-sp. raisins. J pt. milk. J oz. butter. 1 dessert-sp. sugar. Sieve the flour, sugar, and baking powder into a basin, and rub in the \ oz. of butter until free from 2 C ' 39 lumps. Add the currants and raisins carefully prepared. Beat up the yolks of eggs with 2 tablespoonfuls of milk, and hind the dry ingredients together with this, making a softish dough. Heat the second lot of milk, butter, and sugar in a saucepan, put in the dough mixture in spoonfuls, cover the saucepan, and cook slowly until the dampf nudeln are ready. They should be tested with a skewer, which should come out clean. Serve very hot, sprinkled with sugar. Custard or whipped cream may be handed separately. Time to cook, 20 to 30 minutes. Sufficient for 3 or 4 persons. Probable cost, Id.