The Apsley cookery book

Proceed in the same way as No. 1 by mixing all the dry ingredients first together ; the nuts should all be carefully prepared by removing every particle of skin, and put them through the nut mill twice it necessary, then pound them well in a mortar, put into buttered moulds, and steam about three hours. Grate the carrot fine, cut the crystallised cherries up fine, add these to the mixture, well stir, and allow to stand over night. Add the eggs and brandy next morning, and follow the same directions with regard to boiling. 239. Christmas Plum Pudding (No. 3). Ingredients. One pound each of Raisins and Currants. One pound of Bread-crumbs. A quarter of a pound of each candied Lemon, Citron, and Orange. Four ounces of Flour. Half a pound of Sugar. One dozen each of sweet and bitter Almonds. One pound of Butter. One Nutmeg. The grated rind of a Lemon. The whites of eight Eggs. Half a pint of Milk. Two Sherry-glassfuls of Brandy. Stone the raisins, pick the currants, shred the candied lemon, citron, and orange ; blanch, chop, and pound the almonds and grate the nutmeg. Mix all well together, with the fresh lemon rind, bread-crumbs, sugar, and flour. Warm the butter slightly and beat it up, and then add it to the other ingredients, mixing thoroughly. Now beat up the whites of eggs and mix well with the rest, and cover the mixture carefully Set it aside for at least six hours ; it is better left over night. Then add the milk and brandy, and mix again thoroughly. Put the mixture into buttered moulds, and steam for seven hours. 240. Clear Apples. Ingredients. Eight large Apples. I One pint of Water. Eight ounces lump Sugar. | Half a pint whipped Cream. Make a syrup by boiling the sugar and water together for a quarter of an hour. Pare and core the apples, keeping them whole ; put them as you pare them into a basin of cold water to keep them white. Put the apples into a stewpan, pour over the boiling syrup, and leave on the fire a very few minutes ; take them out carefully and place in a glass dish. Make the syrup pink, with a few drops of cochineal, and pour it over the apples. Serve cold, with a teaspoonful of whipped cream on each apple. 241. Compot of Mixed Fruits. Ingredients. Strawberries, Grapes, Raspberries, Nectarines, Green Figs, Melon, Pine Apple, &c. Cut up the larger fruits, and sift a little sugar over all in a dish. Make a syrup of the following: one pound of sugar, one and a half pints of water. Boil together until reduced to a pint, and pour over while hot, and let it stand on ice for twenty-four hours. Turn into a salad bowl, and serve very cold. 242. Cooked Sultanas. Well pick over and clean any quantity of sultanas and cover them with boiling water at night, and they are ready for breakfast next morning. May be eaten alone, or with porridge or wheat flakes and cream. 243. Custard and Apple Pudding. Ingredients . Savoy Biscuits. | Stewed Apple. Custard. Cover the bottom of a china or glass dish with Savoy biscuits. Spread apples stewed to a pulp over them. Make the custard with Bird’s Custard Powder, according to recipe given with each packet, and pour over sufficient to mask the apples. Serve when quite cold. 244. Damson Cheese. Ingredients . Damsons. | Sugar.