The encyclopaedia of practical cookery

(15) Slightly warm 6oz. of butter and beat it till creamy together with Jib. of sugar ; then mix with it two finelypowdered crackers, 1 teacupful of cream, 2 wineglassfuls of sherry, 2 table-spoonfuls of rose-water, and the grated rinds of three and the juice of two Lemons. Beat the yolks of ten eggs, then pour them in with the above ingredients, and stir the whole until well mixed. Butter a pie-dish, line it with a good tart-crust, pour in the Lemon mixture, cover it with a thin flat of the same crust, trim off round the edges with a sharp knife, damp them with milk or water, press them together, and bake the pie in a quick oven. When cooked, dust caster sugar over the top, stand the pie-dish on a flat dish, and serve. (16) Make a puff paste with 4oz. of butter and 5oz. of sifted flour, using as little water as possible. Roll it out into a round piece, thin in the centre and thicker towards the edges, and just the size to line a soup-plate; put it into a soup-plate, press it to shape, and with a sharp knife trim from the edges any superfluous paste, pressing down smooth and crimping or notching them. Leave the paste in a cold place till the pudding is ready. Put 4oz. of powdered white sugar into a pan or basin, and cut up into it 4oz. of fresh butter. If the butter is very cold and hard, put the pan or basin near the fire for a few minutes to soften the butter, but do not let it melt or the pudding will be spoiled.. Beat the butter and sugar together with the back of a wooden spoon till it is quite light and of the consistence of cream. Whisk three eggs till they are about as thick as a boiled custard, add them by degrees, and stir them into the beaten butter-and-sugar. Mix together 1 dessert-spoonful of brandy, 1 dessert-spoonful of white wine, and 1 teaspoonful of rose-water, and stir this in by degrees to the other ingredients, adding lastly the strained juice and grated rind of one Lemon. Stir hard for a little while after all are mixed together, then put the mixture in spoonfuls carefully into the soup-plate lined with puff paste. Put the pudding into a moderately hot oven and bake for half-an-hour. It should not be baked too deep a brown but should be rather pale. Lemons — continued. (17) Soak half-a-dozen butter crackers in water, then strain the water off and crush them to a pulp. Chop the pulp of three Lemons very fine, removing all the skin and pips. Stir the chopped Lemon pulp into the crushed crackers, together with a very little salt and loz. of butter warmed very soft, then beat in gradually the grated rind of a Lemon and a half and Jib. of molasses. Line some pattypans with tart-paste, pour in the mixture, and bake. (18) Finely chop Jib. of beef-suet and mix it with Jib. of finely-grated breadcrumb, 6oz. of sugar, the grated rind and juice of one Lemon, and the beaten yolks of four and the whites of two eggs. Mix these ingredients well, adding a little milk if not sufficiently moist ; turn them into a buttered pudding-basin, and tie a cloth over. Put the pudding into a saucepan of boiling water and boil it for four hours. When cooked, turn the pudding on to a dish and serve with a good wine sauce, either in a sauceboat or poured over it.