The Apsley cookery book

Soak the gelatine in a little of the milk ; whip the whites of the eggs very stiff, also the cream ; boil the rest of the milk with the sugar and lemon rind, add it to the gelatine, stirring all the time ; when dissolved turn into a bowl, and mix all together. Add the sherry and beat until it is thick. Line a plain buttered mould with the macaroons, pour the mixture in, and let it stand until next day. (May be coloured with cochineal if liked.) 235. Cherry Cake (German). Ingredients. A quarter of a pound of Butter. A quarter of a pound of Breadcrumbs. Two pounds of black Cherries. Quarter of a Two ounces of Almonds. Cinnamon. Cloves. The whites of six Eggs. Two ounces of castor Sugar, pint of Milk. Pick and stone the cherries. Make the milk hot and melt the butter in it. Blanch the almonds and put them through the nut mill, and pound them well in a mortar. Now mix the almonds with the bread-crumbs, sugar, and a pinch each of cloves and cinnamon. Pour over the milk and melted butter, mix again carefully, and add the cherries. When all are well mixed together stir in the whites of eggs, which must be well beaten. Bake in a shallow tin in a moderate oven for an hour. The cake should be about an inch and a half thick. 236. Cherries (Stewed). Ingredients. One pound of cooking Cherries. | A quarter of a pint of Water. Six ounces of Sugar. Make a syrup with the sugar and water, that is, just melt the sugar in the water, but do not allow it to boil and thicken, then pour it over the cherries, and bring them quickly to boiling-point, and skim them well. Now let them simmer very slowly until they are tender, then turn them into a bowl to cool. 237. Christmas Pudding (No. i). Ingredients. Half a pound of Raisins. Half a pound of Sultanas. Half a pound of Almonds. Half a pound of Pine kernels. Half a pound of Demerara Sugar. Half a pound of Albene. Two wineglassfuls of Brandy. Quarter of a pound of mixed Peel. One pound of Bread-crumbs. Four Apples. One Lemon, rind and juice. Half a Nutmeg. Whites of five Eggs. Stone the raisins, pick over and wash the sultanas, shred the peel, blanch the almonds, clean the pine kernels, and put them both through a nut-mill, and then pound them, grate the nutmeg and the lemon rind. Mix all these with the bread-crumbs, sugar, and apples, which must be peeled, cored, and chopped. Chop the Albene like suet, and add to the mixture with the nutmeg and lemon-juice. Let the ingredients stand for a night, and then well beat the whites of the eggs, and add them with the brandy, and mix all well together. Put into well-buttered moulds, and allow the pudding to steam for seven hours, and when warming again for use, for about half the time. 238. Christmas Pudding (No. 2). Ingredients. One pound of Raisins. One pound of Sultanas. Half a pound of Sugar. Three-quarters of a pound of Albene. Half a pound of Bread-crumbs. Quarter of a pound of Flour. Half a pound of Almonds. Quarter of a pound of Brazils. Half a tumbler of Brandy. Quarter of a pound of Walnuts. Quarter of a pound of crystallised Cherries. Six ounces of Peel. One tablespoonful of mixed Spice. Quarter of a Nutmeg. Half a Lemon, and rind. Half a Carrot grated. Whites of three Eggs.