The Apsley cookery book

Soak the agar agar in the water, add the sugar and the juice of the lemon. Whip the whites of the eggs to a stiff froth ; add together, and put into a saucepan, and stir well until it boils, then pass through a jelly-bag two or three times. When cold (but not set) add the wine. Stew the fruit (apples, pears, stoned cherries, peaches, and apricots) in a little water, leave them in the syrup till cold. Fill a mould with layers of jelly and fruit until full ; leave till next day. Turn out carefully and serve with cream. Rinse out the mould with cold water before putting in the jelly. 250. Fun Pudding. Ingredients. Half a pound of Ratafias. Three whites of Eggs. Two ounces of castor Sugar. Three ounces of Flour. One pint and a half of Milk. Three ounces grated Cocoa-nut. Whip the whites of the eggs to a very stiff froth, then add the sugar and a little of the milk ; now sprinkle in the flour, very slowly stirring all the time, add the rest of the milk, and put into a clean saucepan on the fire, and stir well until it thickens, being careful not to let it burn. Put the ratafias into a glass dish and pour the mixture over; when nearly cold sprinkle the cocoa-nut on top, and serve cold. 251. German Pudding. Ingredients. Three ounces of Rice. Two ounces of Butter. Three ounces of ground Almonds. Two ounces of stoned Raisins. One pint of Milk. Whites of three Eggs. Just a suspicion of powdered Cinnamon. Cook the rice and milk in a double saucepan for hall an hour, then add the ground almonds, butter, raisins, and cinnamon. Mix well and cook for ten minutes longer, then add the whipped-up whites of eggs. Well grease a mould, pour the mixture in, cover with a greased paper, tie a cloth over, and steam for two hours. 252. Ginger Pudding. Ingredients. One breakfast-cupful of Flour. Half a breakfast-cupful of Treacle. Half a breakfast-cupful of Milk. Two ounces of Butter, or Albene. One tablespoonful of brown Sugar. One teaspoonful of ground Ginger. Half a teaspoonful of Carbonate of Soda. Warm the milk, butter, sugar, and treacle all together, then sprinkle in the flour into which the ginger has been first mixed ; dissolve the soda in a little cold milk, and add it last thing. Steam in a well-greased basin for about four hours. 253. Ginger Pudding (Steamed). Ingredients. Half a pound of Bread-crumbs. I Quarter of a pound of moist Sugar. Quarter of a pound of Butter. | Two large teaspoonfuls of Ginger. Warm the butter and mix with the sugar, mix the ginger with the bread-crumbs (rusk-crumbs are better) ; well mix all together, dry ; put into a buttered basin, and steam from three to four hours. 254. Ginger Pudding (Brown). Ingredients. Two ounces of Bread-raspings. One teaspoonful of ground Ginger. Three ounces of Butter. The whites of two Eggs. One ounce of Sugar. One tablespoonful of Golden Syrup. Two ounces of candied Lemon peel. Half a pint of Milk. Make the milk hot and melt the butter and golden syrup in it, and pour over the bread-raspings. Cover them and let them remain for half an hour. Now mix