The Dudley book of cookery and household recipes

ONE and a half ounces of butter, one and a half ounces of sugar, the grated rind and juice of one lemon, the yolks and whites of five eggs separately. Stir the butter, sugar, lemon and eggs over the fire till thick. Whip the whites to a stiff froth and mix in. Steam twenty minutes very gently. PUDDING A LA GOTHA Three-quarters of a pound of dry bread crumbs, six ounces of pounded sugar, half a pint of whipped cream, some grated lemon peel, a little cinnamon pounded, one pound morella cherries (or failing these some preserved ones), eight eggs. Mix all the ingredients in a basin, whip the whites of the eggs to stiff froth and add the rest. Thoroughly grease a plain charlotte mould with butter, strew it well with the bread crumbs, fill the mould with alternate layers of the preparation and cherries. Bake in a moderate oven and serve with cherry sauce. ¥ ALMOND PUDDING (SIR MOSES MONTEFIORE) ONE pound of ground almonds, one pound of sifted sugar, twelve eggs (leave out four whites). Beat it up for three-quarters of an hour and bake it in a slow oven. The above quantity will make three puddings. It is equally good cold and will keep several days. ¥ IRLANDAISE PUDDING INFUSE the peel of one lemon or two, according to taste, in about one pint of milk. Remove, and add about a quarter of a pound of butter. When dissolved stir in two ounces of French sago and sugar to taste. Boil for five minutes. When thickened take off the fire to cool, then add two whole eggs well beaten. Steam for three-quarters of an hour and serve with apricot or sabayon sauce. FRANKFORT PUDDING A QUARTER of a pound of brown bread crumbs, a quarter of a pound of Jordan almonds, chopped fine, a quarter of a pound of castor sugar, a quarter of a pound of butter, four yolks of eggs. Work all the ingredients to a stiff paste, whip the whites, and steam for half an hour; port or sherry sauce. WAFER PUDDINGS TWO ounces of flour, two ounces of butter fried together. Add half a pint of milk and stir all well together until it boils. Then add the yolks of two eggs and the whites well whipped. Put into saucers and bake about twenty minutes. Flavour according to taste. FRUIT PUDDING CUT some thin slices of stale bread and lay them in a bowl or glass dish. Pour over them a compote of either fresh or bottled fruit — raspberries, strawberries, cherries or any small fruit with plenty of juice which has been stewed in syrup. Whip some thick cream and cover the dish thickly with this and serve cold. The bread can be soaked in kirsch or brandy if this is liked. ¥ MUSCOVITE OF ORANGES The rind of eight oranges, six ounces of loaf sugar, a quarter ounce of leaf gelatine. Put in a basin and pour over a pint of boiling water ; stand to cool, then strain. Add the juice of the oranges strained. Flavour with brandy and put in a mould and freeze for about three hours. Serve with whipped cream. ¥ BABA WITH RUM