The spirit of cookery

Brioche Bread and Cherry Pudding is an English analogue to the German thick Cherry Cake so called, which is really a pudding, mostly eaten cold. Brioche Jam and Custard Pudding is made with variations. Bread Pudding is very popular in this country ; when the top is well gratinated it is very agreeable. It admits of many variations, which increase in complication until they result in cabinet pudding. Rusk Jam and Custard Pudding is the transition to Cabinet Pudding, a composition of spongecake, macroons, and lemon custard with dried cherries and candied citron, etc. Savoy Cake or Biscuit Pudding is closely related; French authors justly describe these last puddings as entremets anglais. There are various puddings LIST OF PUDDINGS named after Ginger, Pineapple, Lemon, Orange, Marrow, and Fruit (Grand Pudding à la Moelle), Rice and Marrow Pudding, with orange flavour, is a specific and rich pudding; the so-called Parisian Cabinet Pudding is also rich, but too fat and crowded with ingredients. Apple and Apricot Pudding is made with a suet crust, and boiled ; it gives the best flavoured preparation of apples, particularly with gray russets or Wellingtons. Rice and Apple Pudding is an excellent dish, both hot and cold. Compound Bread and Apple Pudding, also called Eve’s, is liked by some. The Duke of Cumberland’s Pudding is very similar to Eve’s Pudding, and like this is excellent. Bakewell Pudding, which is more like an artistic tart than a pudding, worthily closes the list of this division of nutritious, digestible, and elegant preparations. Mutton Pudding and its analogues, made with different kinds of meat, are really pasties with mushrooms and a rich ragout confined in a case of suet paste and boiled. CHAPTER XXXV. PREPARATIONS OF FRUIT RESEMBLING RAISED PIES, HOT CHARLOTTES, FLANS. The Croquembouche, or Croquant, of Oranges is a structure like a pile crust, raised of sections of oranges, each section dipped in fused sugar ; the central cylindric cavity is to be filled with whipped cream. There are a number of such confections, all termed croquembouche from the encrusting sugar, made with chestnuts, walnuts, ratafias ; the place of the cream may be taken by a bavaroise or macedoine. When the raised pie-case is made of rice and filled with apples boiled for ten minutes in syrup, an analogue of the boiled suet-dough apple pudding is produced. Or the apples, pommes d'Afrique or pommes d'api, parboiled in syrup, each containing a preserved cherry, are put into a crust of volau-vent, or of tourtes d’entremets glacds, or of crotostades of fine paste in form of a flan. The apples may be covered or interspersed with layers of meringue paste. On the other hand, the apples may be used, as the oranges above, for the production of a raised case, and the interior of this may be filled with a pastry custard. When the apples are pricked and left prickly all over with sharply sliced almonds, a so-called hedgehog of applies results. Apple Dumplings are fancied by many persons, and should be well prepared. Peel and core the apples, and fill them with apricot jam ; wrap them in very thinly rolledout paste, and paint them with beaten egg. Now put coils of bands of thin puff paste around them, give them the form of apples, and for a stalk a bit of cinnamon to each ; bake them in the oven, glace them with sugar, and send them to table.