Savouries and sweets suitable for luncheons and dinners

8o SAVOURIES AND SWEETS. | cream ; scatter over it two teaspoonfuls of powdered white sugar. Grate a very little nutmeg over. Let it stand five hours, when it is ready for use. Caramel Pudding. For Six Persons.— 3 ozs. of stale bread crumbs ; 3 ozs. of lump sugar ; 1 tablespoonful of water ; 2 eggs ; 2 ozs. of crushed Savoy biscuits ; 1 tablespoonful of custor sugar ; \ pint of milk; 1 teaspoonful , of essence of vanilla; some butter and sugar for the mould. Put the bread and biscuit crumbs into a howl. Put the lump sugar and tahlespoonful of water into a small saucepan, set on the fire ; the sugar will melt and become afterwards brown. Shake the pan gently, so that no part may become black. When the whole is a rich cofiee-colour pour into the milk, which will make the sugar form a hard porous mass, but will melt in a few minutes. When the mixture is quite melted, pour over the crumbs ; stir well, add the castor sugar ; break the eggs, separate the whites and .yolks, add the yolks to the crumbs and beat well ; whip the whites to a stiff froth on a plate; stir the froth lightly and thoroughly into the pudding. Add some vanilla essence (only a drop or two, as the flavour is very strong). Prepare a mould as follows : Smear thickly with butter (not very salt) ; put in a tablespoonful of castor sugar and shake about so that it coats every part of the mould. This gives the j)udding a glaze when turned out. Pom* in the mixtm'e, and cover the top with buttered paper. Steam by setting in a pan of boiling water for one hour. The water should not come to one inch from the top of the mould ; care must be taken not to let the water boH over the edges of the mould. SAVOURIES AND SWEETS. 8r Sauce for Caramel Pudding. 1 teaspoonful of arrowroot ; J pint of milk ; 1 oz. of castor <uugar ; 1 egg ; a few di’ops of essence of vanilla. 1 Mix tlie arrowroot with a little of the cold milk, [put the rest of the milk on to boil. When boiling, I pour on to the mixed arrowroot ; stir, and pour back i .nto the saucepan. Boil gently three minutes ; take lioff the fire, and add sugar, and pour the sauce on the ibDeaten yolk of an egg. Stir very thoroughly, add tthe vanilla, and pour round the pudding. For Six Persons. jL;;rumbs Chocolate Pudding. ^ lb. of chocolate ; lb. of sponge cake j lb. of butter ; J pint of milk ; 3 eggs ; 3 ozs. uDf sifted sugar. Heat together the butter and milk. O When boiling dir in the grated chocolate and sifted cake crumbs. Continue stirring over the fire until it thickens and eaves the sides of the pan. Let it cool a little ; then uddthe sugar and vanilla ; then one by one the well- b^eaten yolks of the eggs. Whisk the whites very ■•stiffly and lightly ; add them to the mixture. Place :,n a buttered mould ; cover with buttered paper, and snteam for two hours. Serve with German sauce. German Sauce. The yolks of 2 eggs ; J pint of sherry ; 1 tablespoonful of : :astor sugar. Beat up the eggs with the sugar, warm the wine ; mix with the eggs thoroughly, put it into a jar, and whisk well over the fire until it becomes a thick ;i:reamy froth. Set the jar in a saucepan of boiling Rvater. G 82 SAVOURIES AND SWEETS. London Puddi ng- For Four or Six Persons. — ^ lb. of apricot jain ; 8 sponge finger biscuits ; ^ tablespoonful of flour ; 1 oz. of butter ; ^ pint of milk ; 1 lemon ; 2 yolks of eggs ; 2 whites of eggs.