The new century cookery book

Line the bottom and sides of a well-buttered mould with the finger biscuits ; then put in the mixture. Cover with a buttered paper ; steam for about 2 or 2^ hours. Serve with any kind of suitable sweet sauce. 1595. Snowdon Pudding. £lb. beef suet (chopped finely), i lb. bread-crumbs, 4 oz. caster sugar, the rind of one lemon finely grated, 1 oz. ground rice, 2 eggs, i gill milk, % tablespoonfuls apricot marmalade, 1 oz. glace cherries, £ lb. raisins {stoned), 1 teaspoonful ground cinnamon. Cut the raisins and cherries in halves, grease a pudding-basin or tin mould, and ornament the bottom and sides with the fruit. Put the remainder of the fruit and all the dry ingredients in a basin, mix them thoroughly, then add the eggs and milk, stir well, and lastly add the marmalade ; this should be slightly warmed, so that it will mix more freely. Pour the mixture into the ornamented mould, cover with a buttered paper, and steam for l^-.hour. Remove the paper. Turn the pudding out on a hot dish, pour some hot custard or fruit syrup round the base of the dish, and serve. 1596. Pudding transparent. —6 yolks of eggs, 4 oz. caster sugar, 4 oz. butter, apricot jam. Cream the sugar and butter together, add one by one the yolks of eggs, beat up for about fifteen minutes. Butter five or six small timbale or dariole moulds. Divide half the above mixture equally into the moulds, then place about a dessertspoonful of apricot jam in the middle of each mould, fill up with the remainder of mixture, and steam them from twenty to twenty-five minutes. Take up, allow the moulds to stand for a few minutes, then turn out on to a hot dish, pour round some custard sauce, and serve. 1597. Mousse aux Framboises. — Prepare a mousseline pudding mixture (No. 1599), and, incorporate £ gill of raspberry syrup and a few fresh or preserved whole raspberries, as well as a few crushed finger biscuits. Colour with liquid carmine or cochineal to give the desired tint, and finish as directed in Recipe No. 1599. Serve with a syrup flavoured with raspberries. 1598. Mousse à l'Isacienne. — 4 oz. sugar (caster), 8 eggs, 4 oz. butter, 1 orange, % lemon, mousseline sauce (No. 385). Separate the whites from the yolks of eggs. Cream the butter and sugar in a basin or copper egg-bowl ; when thoroughly worked and creamy add the yolks, the juice of the orange, and that of the half -lemon (work in gradually). Whisk over a stewpan of boiling water until it begins to thicken (this process is exactly the same as for a Genoise or a Hollandaise). Stir in the whites of eggs, beaten to a stiff froth. Have ready a charlotte mould, well buttered, and dredged with flour, put in the mixture, cover with a buttered paper. Steam in the oven (the mould being stood in a saute-pan or stewpan three parts full of hot water) for a good half-hour. Turn out on a hot dish, sauce over with mousseline sauce, and serve quickly. 1599. Poudiny Mousseline — 2 oz. butter, 1 lemon, 2 oz. caster sugar, 4 eggs, 2 oz. -flour, ^ teaspoonful vanilla essence, mousseline sauce (No. 385).