The Dudley book of cookery and household recipes

Half a pound of flour, half an ounce of German yeast, four eggs, two ounces of butter, two ounces of raisins, two ounces of currants, two ounces of sultana raisins. Dissolve the yeast in a little warm milk, not too hot, then add to it the flour and the eggs. Knead it all well together and stand it in a warm place for about an hour ; then mix the butter and fruit into it with a little pinch of salt and castor sugar. Have the moulds well buttered, put the mixture into them and let it well rise for about an hour and a half, and bake in a quick oven for twenty minutes, then prepare a syrup, dissolve half a pint of loaf sugar into a pint of water ; let it boil a few minutes and then take it off the fire and add to it a half-glass of rum, and pour it over the cake or baba and serve cold. GENOESE PASTRY A QUARTER of a pound of fresh butter, a quarter of a pound of pounded sugar, a quarter of a pound of flour, three eggs. Whip the butter to a cream ; then add alternately some sugar, an egg, some flour, working it well the while. Bake on a baking sheet or in a mould, buttered and papered. ECECLAIRS Each to be filled with plain whipped cream or the cream flavoured with chocolate or coffee. For twelve persons boil to full boiling one quarter pound of best butter with seven ounces of water. Add a quarter pound of French flour. In two or three minutes when it is a little dry and set, add three entire eggs incorporating them one at a time very thoroughly with the paste. It is then ready for the oven after gilding the pieces with egg. The oven must not be too hot. The pieces or eclairs will rise in baking to three times the size made. To make these pieces the paste must be squeezed through a linen bag into which is fitted a tin nozzle about the size of a shilling or a little less, to be had at any ironmonger's. Through this press out the paste in pieces two and a half inches long. When risen and baked the pieces are opened lengthways and filled with the whipped cream. If plain cream flavour with vanilla. If you "glacer" them with chocolate boil half a pound of sugar and half a pint of water to the consistency of toffee. Rasp fine one-third of an ordinary cake of chocolate and incorporate this with the melted sugar. This must be used quickly hot. To "glacer" with coffee use icing sugar with essence of coffee rather thick. This is to be used cold. ALMOND CHEESECAKES Blanch four ounces of sweet almonds. Pound them in a mortar with four ounces of loaf sugar, four ounces of butter, the outer rind of a lemon grated, a tablespoonful of sherry, have your patty pans ready lined with puff* paste. Then beat up the pounded mixture with the yolks of six and the whites of three eggs. Fill up the patty pans and bake for quarter of an hour. CHOCOLATE CHEESECAKES A QUARTER pound of pounded almonds, a quarter pound of fresh butter, a quarter pound of pounded sugar, three eggs, some grated chocolate. Place in patty pans previously lined with puff* paste and bake in a moderate oven. CHOCOLATE PUDDING