The Apsley cookery book

Mix the flour carefully with the potatoes, then add the milk, a little at a time, mixing well until the batter is perfectly smooth. Now take from the butter enough to grease a pie- dish thoroughly ; melt the remainder, and stir it well into the batter. Add the sultanas, sugar, and nutmeg, and beat up the whites of egg until stiff and add to the mixture. Bake in a moderate oven for an hour. io 296. Prune Pudding. Ingredients. Eight ounces of Prunes. I Two tablespoonfuls of Flour. One pint of Milk. | Three whites of Eggs. One teaspoonful of ground Ginger. Beat the eggs to a stiff froth, add about a quarter of the milk, all the flour and ginger ; then by degrees add all the milk, and then the prunes. Steam in a wellgreased basin an hour and a half. The following makes a nice sauce for this pudding : Two ounces of Almonds. I Four drops of Vanilla. Half a pint of Cream. | Wineglassful of Brandy. Two ounces of Sugar. Mix the sugar and cream and brandy together, add the almonds (blanched and chopped fine), and pour over the pudding, or serve separately. 297. Prunes (Stewed). Ingredients. One pound of Prunes. | Half a pound of Sugar. Three half-pints of Water. Wash the prunes well, and put them in a bowl with three half-pints of cold water, and let them soak for twelve hours. Lift them from the water with a spoon, so as to let all impurities sink to the bottom of the bowl. Put them in a saucepan and strain the water that the prunes were soaked in over them, being careful to leave all the sediment at the bottom. Add the sugar, and let them boil up quickly, when they must be skimmed. Now put them where they will simmer slowly, until they are quite tender, but unbroken. This will take from two to three hours. 298. Queen’s Pudding. Ingredients. Eight Savoy finger Biscuits. Three tablespoonfuls of Raspberry Jam. Half a pint of Custard. The whites of four Eggs. One tablespoonful of castor Sugar. Roll the biscuits to make rather fine crumbs and spread them over the bottom of a small pudding-dish. Make the custard with Bird’s Custard Powder, according to recipe given with it, and pour it over the biscuitcrumbs whilst hot. Now spread the raspberry jam over the custard, and whip the whites of eggs with the sugar into a stiff froth and place it over all. Put the pudding in a hot oven for five minutes and let it brown slightly, then serve at once. 299. Queen’s Tartlets. Ingredients . Puff Paste. Castor Sugar. Fresh Strawberries or Whipped Cream. Raspberries. Make the paste according to recipe for good “ Puff Paste.” When the tartlet cases are baked and just cool, fill them with either fresh strawberries or raspberries, slightly broken up and covered with castor sugar. Leave room for the whipped cream, which must be put on the top. Serve on a d’Oyley. 300. Raisin Pudding (Baked). Ingredients. Eight ounces of Flour. Two ounces of Suet. Five ounces of Raisins, or Sultanas. Three whites of Eggs. Three gills of Milk. One teaspoonful of Baking Powder. Rub the Albene into the flour, then mix the bakingpowder with the flour ; add the raisins or sultanas. Whip the whites of the eggs to a stiff froth ; add them to the milk. Mix all together and put into a wellgreased pie-dish, and bake for three-quarters of an hour. 301. Raspberry Jam.