The "ideal" cookery book

Clean the prunes and soak overnight, next day stew till soft, with sugar and peel. Take out the stones, crack them, and keep the kernels. Dissolve the gelatine in hot water, and stir into the fruit and sweeten to taste. Have a plain mould wetted, and arrange kernels in it, and pour in the prunes, Sic., and set to cool. Turn out, scoop a hollow place in the top of the mould with a silver knife dipped in boiling water, and fill with whipped cream. 3i. Bachelor’s Pudding. 4-oz. suet. 4-oz. bread crumbs 4-oz. flour. 4-oz. currants. 4-oz. apples. 3 eggs. 2-oz. sugar. Little nutmeg. Juice of i lemon. Chop the apples and suet, add currants, &c. Beat well and boil 3 hours. 32. Raspberry Sponge. x white of egg. i-oz. sugar. 1 tablespoonful lemon juice. $-oz. gelatine, J-pint sieved jam. ^-pint water. Dissolve gelatine, add egg and jam (heated to make it thin) whisk till stiff. Pile on a glass dish. A few drops of cochineal if necessary. 33. Lemon Cream. J-oz. gelatine j-pint water. 1 pint milk. 4-oz. sugar. 1 egg. 3 lemons. Put the rind of 2 lemons in a pan with milk, and let it infuse. When boiling, let it cool slightly, and pour on beaten egg. Melt the gelatine in water and let it just reach boiling point, then add the juice of 3 lemons and sugar. Slightly cool, then add to egg and milk. If too hot it will curdle. 4o 34- Gateau de Riz. i pint milk. 2-oz. ground rice. J-pint sieved rasp- i^-oz. castor sugar. J-oz. gelatine. 4 drops cochineal. berry jam, Cook the rice in the milk till it thickens, take it from the fire and stir the sugar and jam in. Add the strained gelatine (which has been dissolved in hot water), colour and serve. Whipped cream improves this dish. Melt butter, add sugar, etc. Bake in buttered cups £ hour. Serve with sauce. 35. Kingston Puddings. 3-oz. butter. 2-oz. castor sugar. 3-oz. flour J-pint milk. 36. Fig Pudding (No. 2.) 4-lb. figs. 6-oz. brown sugar. J-lb. suet. Nutmeg to taste. J-lb bread crumbs. 2 eggs. 4-oz. flour. Little milk. Mix well and steam 3 hours. ^ .. : — — 37- Cheese Pudding (No. 1). Few slices of thin bread and butter. > egg. Pepper and salt. £-pint milk. 3-oz. grated cheese. Bread crumbs. Grease a pie dish, and coat with crumbs. Put in a layer of bread and butter, then cheese and seasoning, and so on, with a layer of cheese on the top. Beat an egg, add it to the milk, and pour it on gradually. There will seem to be too much liquid at first, but it will soak up. Put a few bits of butter on the top. Bake until set. 38. Paragon Pudding. i-lb. cooked potatoes. 2-oz. butter. 5-oz. loaf sugar 2 eggs. 2 lemons. Pinch of salt. Rub the potatoes through a sieve while hot, melt the butter and add it to them, then the grated rind, sugar, eggs, and lemon juice. Stir well. Bake in a pie dish in a moderate oven 30 minutes. Turn out and serve hot, sprinkled with sugar. 39. Cambridge Pudding. 1 -lb. flour. 1 J-pts. skimmed milk. 1 egg. 2-oz. sugar. £-lb. apples, peeled, cored and sliced. Make a smooth batter of flour, milk, and egg, add sugar and apples. Pour into a well greased basin. Boil 2 hours. Any fruit can be substituted. 40. Sago Jelly. 5-oz. sago. ij-pints water. 2-oz. castor sugar, raspberry jam.