The Apsley cookery book

in thoroughly the ginger, sugar, and candied lemon. Beat up the whites of eggs to a stiff froth, and add them to the other ingredients, and mix well together. Put the mixture in a well-buttered mould and steam for three hours. Serve sweet white sauce with the pudding. 255. Ginger Pudding (Green). Ingredients. Four ounces of Bread-crumbs. Four ounces of green Ginger. Two ounces of Butter. Two ounces of Flour. The whites of two Eggs. A quarter of a pint of Milk. In weighing the ginger for this pudding it is best to weigh it in the basin in which it will be mixed, then the syrup will not be wasted. Weigh the basin first, and then put in the ginger with a proper proportion of the syrup. Now cut up the ginger in bits about as large as a pea. Add the bread-crumbs to the ginger. Make the milk hot and melt the butter in it, and pour it over the bread-crumbs and ginger. Now mix in the flour very carefully, and stir all well together. Beat up the whites of eggs until they are stiff, and mix them well with the other ingredients. Pour the mixture in a well-buttered mould and steam for three hours. Serve with any sweet sauce that is liked. 256. Ginger with Cream. Ingredients. Preserved Ginger. | Whipped Cream. Cut up some ginger about the size of peas, and put a teaspoonful and a very little syrup in each paper ramequin case. Fill the cases with whipped cream, and serve. 257. Gooseberry Tart. Ingredients. One pound of green Gooseberries. Six ounces of Sugar. Two tablespoonfuls of Water. Paste. Pick the gooseberries and put them in a tart-dish ; cover them with sugar, and put in the water. Use paste No. 396, and bake in a hot oven. When the paste is baked, it is better to place the tart on the top of the stove to simmer the gooseberries until they are quite tender. If the crust is carefully lifted with a knife, a skewer may be inserted to try whether the gooseberries are sufficiently cooked, as the tart will be spoilt unless they are quite soft. 258. Greengages (Stewed). Ingredients. One pound of Greengages. | Six ounces of Sugar. A quarter of a pint of Water. Put the greengages in a stewpan and pour over them sufficient water to cover them, and let them boil up quickly, and continue boiling, for a minute. Now turn them carefully in a cullender, and as soon as they are cool enough to touch, remove the skins ; they will come off quite easily. Make a syrup with the sugar and water, but do not let it boil after the sugar is melted. As each greengage has the skin removed drop it into the syrup. Bring them to boiling-point, but do not let them boil ; they must simmer very gently for an hour. If they are carefully done they will be unbroken when they are cooked. All plums are much better for having the skins removed, as most of the acid which disagrees with many people is in the skins. 259. Ground Rice Mould (Economical). Ingredients . Three ounces of ground Rice. I White of one Egg. Two ounces of castor Sugar. | Essence of Ratafia. Pint and a half of Water. Put the rice and water in a saucepan (double), together with the sugar, allow it to boil, stirring every few minutes. When it boils add the flavouring, also the beaten white of egg, which mix in gently. Pour into a well -greased mould, and put in a cool place This will set very quickly. Serve with stewed fruit.