A second Dudley book of cookery and other recipes

pound of stoned raisins, the rind of half a lemon, chopped, three Jamaica peppercorns, finely powdered, two eggs, half a glass of brandy and half a pint of milk. Mix all together with a pinch of salt and sufficient milk to make the mixture of a proper consistency. Boil for six hours, and serve with sweet sauce. » GINGER PUDDING ONE pound of chopped suet, one pound of breadcrumbs, one ounce of flour, half a pound of golden syrup, one teaspoonful of ground ginger, half a teaspoonful of carbonate of soda, two whole eggs, and sufficient milk to work these ingredients into a firm paste. Butter a basin, and boil for three hours. RIPON PUDDING SIX ounces of chopped suet, six ounces of stoned raisins, four ounces of flour, two ounces of breadcrumbs, the grated rind of one lemon, four ounces of treacle, one whole egg and a little milk. Mix all well together, place in buttered mould and steam for three hours. Serve with Sherry sauce as follows : — SHERRY SAUCE PUT into a saucepan one wineglassful of good sherry or Madeira, two teaspoonfuls of pounded white sugar, the juice of one lemon and the yolks of four very fresh eggs. Whip all this well together. Put the saucepan into boiling water for five minutes, whipping it well all the time ; then serve very hot. % ST. CLOUD PUDDING A QUARTER of a pint of strong coffee, four ^ eggs, two ounces of castor sugar, one gill of cream, sponge or Genoese cakes, three ounces of sweet almonds, half an ounce of butter, three tablespoonfuls of apricot marmalade, two tablespoonfuls of Maraschino, angelica and dried cherries. Blanch the almonds ; peel and shred them finely ; put them on a baking tin and bake in a slow oven till they become fawn colour. Butter a plain Charlotte mould ; sprinkle the inside with the shredded almonds and fill up with small pieces of sponge cake, or Genoese cake, crumbs. Dissolve the sugar in the coffee ; allow it to cool ; add the eggs (previously well beaten), the cream and the Maraschino liqueur ; mix thoroughly and strain into the mould and place the remainder of shredded almonds on top. Cover the mould with a piece of buttered paper and steam in a stewpan containing sufficient boiling water to half-surround the mould in depth. Steam for about two hours ; allow it to cool until it is set ; then turn out on to a cold round dish. Warm up the apricot jam with a little water and sugar ; strain and mask the pudding with it ; place the angelica and cherries round it, or ornament with little rings of angelica and the cherries cut in half. Keep on ice until required for table. SMALL CARAMEL CREAMS TAKE one pound of loaf sugar and place it in a copper sugar boiler. Just cover it with cold water (say, half a pint). Place on a quick fire and boil until a golden colour and to a crack stage. Have ready some small plain moulds, and cover the bottom and sides with the caramel ; then fill the moulds with the following mixture : — Three whole eggs, the yolks of two eggs, one pint of boiling milk and one gill of thin cream. Beat all this together, strain and fill the moulds. Place the moulds to poach in a little water in a covered stewpan, taking care that they should not boil , but just poach. When cold, unmould, place on dish, and let a little of the caramel syrup run round them. Serve with whipped cream.