A second Dudley book of cookery and other recipes

LINE a china souffle dish with slices of thin bread ; then a layer of currants and raspberries, another layer of bread, and so on, until the dish is three-parts full. Then fill up to the top with whipped cream, sweetened, and sprinkle over some chopped pistachios or brown biscuit crumbs. rS POUDING PRINCESSE FOUR eggs, two tablespoonfuls of apricot jam, one glass of cream, whipped, three leaves of gelatine melted and vanilla flavouring. Whip the eggs, jam and vanilla over boiling water until the mixture becomes rather thick and creamy ; then take it off, and whip until nearly cold ; then add the gelatine and whipped cream, and pour into a mould. Serve with apricot sauce or compote of fruits. % CHOCOLATE PUDDING X>RING four ounces of butter to the boil in a -U gill of milk. Then sift in four ounces of grated chocolate and four ounces of cakecrumbs. Stir all this until it thickens and leaves the sides of the pan. Let it cool for a little, then stir in three ounces of sifted sugar, one teaspoonful of essence of vanilla and the well-beaten yolks of three eggs, one at a time. Whisk the whites of the eggs stiffly, and add lightly to the mixture and steam for two hours in a plain buttered mould, or bake for an hour, and serve with the following sauce : — Put half a gill of liqueur syrup into a pan with the yolks of two eggs, and one or two ounces of loaf sugar rubbed on the yellow part of a lemon rind and then crushed. Stand this pan in another pan three-parts full of boiling water, and whip the mixture over the fire until it becomes a light, frothy mass. (It must not be over-whipped, or it will curdle.) MADONNA PUDDING rriAKE ten ounces of breadcrumbs, half a pound of castor sugar, half a pound of suet chopped finely, the juice of one lemon and the rind, grated, one egg and one tablespoonful of brandy. Place the suet, sugar and breadcrumbs in a basin with the eggs beaten up and the juice and rind of lemon. When well mixed, add the brandy. Butter a basin or mould, and line the bottom with a few stewed prunes. Pour in the mixture, and steam for one hour. MARLBOROUGH PUDDING FOUR ounces of tapioca (or rice), four ounces of castor sugar, one quart of milk, one stick of vanilla and the yolks of three eggs. Cook the above for twenty minutes. DANISH PUDDING T)ICK over and wash a cupful of pearl tapioca, A- and put it in a saucepan with one and a half pints of boiling water. Cook for one hour, or till transparent, keeping it well stirred. Add a saltspoonful of salt, four ounces of sugar, a gill of currant or any other jelly, and stir this till dissolved. Then pour it into a dish, and leave on ice till cold. Serve very cold with cream and sugar. POUDING BURBRIDGE T?OVR ounces of brown sugar, four ounces of suet, four ounces of breadcrumbs, half a teaspoonful of carbonate of soda, one tablespoonful of strawberry jam and one egg. Mix all well together, and steam from three to four hours. Serve with whipped cream. % HUNTERS’ PUDDING QUARTER of a pound of castor sugar, quarter of a pound of suet, quarter of a pound of flour, quarter of a pound of currants, quarter of a s