Savouries and sweets suitable for luncheons and dinners

Dissolve the isinglass in half a pint of water, and tfcrain it. Beat the cream with a quarter of a poimd if pounded loaf sugar, and half the grated rind of a P3mon. Beat a half-pound pot of raspberry jam or esUy in half a pint of milk. If jam is used run it iirough a sieve. Mix all the ingredients, and whisk intil a sponge. Baked Plum Pudding. For Eight Persons. — fib. of flour; J lb. of suet ; f lb. currants ; J lb. of sultanas ; 2 ozs. of sugar ; 3 eggs ; | irnt of milk. Mix the flour, the suet, the currants, and the ultanas with a little sugar. When well mixed add lie well-beaten eggs and the milk. Bake an hour nd a half. 96 SAVOURIES AND SWEETS. Whip Syllabub. Fok Eight ok Tkn Pkksons. — pints of cream ; 3 wine- ■ glasses of brandy ; 1 lemon ; 6 glasses of sberry ; ^ pint of milk ; 2 ozs. of sugar. To three half-pints of cream, three wineglasses of brandy with the juice of one lemon squeezed into ' it, and six glasses of sherry ; let the mixture be well sweetened and whisked some time to be sohd, then add the milk. As the froth rises, lay it on a sieve to drain, then place it on the top of the mixture. To be served in jelly glasses. Tipsy Cake. For Ten ok Twelve Persons. — 1 large sponge cake; 1 tumblerful of mixed sberry and brandy ; 1 lemon ; 1 oz. of sugar ; ozs. of almonds ; pints of custard {see page 68.) ! Take a stale sponge cake that has been baked in a pretty mould. Pour as much mixed sherry and i brandy over it as it will absorb, taking the liquor ' that flows into the dish, and pouring it over the cake , again and again. Pour the juice of a lemon that has i been previously sweetened over the cake. Blanch some sweet almonds, cut in four j)ieces lengthways^ : stick all over the cake. Prepare a rich cream custard, j and when cold pour round the cake. {See page 68.) j Serve cold. An Excellent Trifle. For Ten or Twelve Persons. — 6 penny sponge cakes; t lb. of ral alias ; J lb. of macaroons; 1 tumbler of mixed sberry and brandy ; J lb. of blanched almonds ; J lb. of apricot jam; 1 lemon; oz. of sugar; 1 pint of rich cream ; 6 lumps of sugar ; 2 whites of eggs. SAVOURIES AND SWEETS. 97 I I Take six penny sponge cakes and lay tkem in a I urge glass dish. ; cover them with ratafias and maca- j| oons ; pour over the whole half a tumbler of brandy rnd sherry mixed, sufficient to moisten the cakes, :.ut not enough to run out. When the mixed winO ind brandy is quite absorbed, stick the cakes with Uanched almonds cut lengthways, cover between the ' llmonds with apricot jam put on thickly. Sweeten ue juice of one lemon, and pour over the jam. The aiy before it is required to be used, whip a pint of I'ood cream which has been warmed, having pre- iiously stirred into it a wineglassful of sherry and ; Tine of brandy, the juice of one lemon, and six lumps if sugar on which the rind of the lemon has been ■aibbed. Whisk the whites of two eggs to a stiff r<:oth, and lightly mix it with a fork into the cream , iiixture. Whisk until the whole is frothed ; set it iin a sieve in a cool place until the next day. It will ; uke between one and two hours to whip the cream. !i.over the soaked cakes with the cream, piled as high S3 possible ; ornament with flowers. Stone Cream. For Eight Persons. — | lb. of apricot jam ; 2 glassfuls [ orange wine ; 1 quart of cream ; J oz. of isinglass ; | oz. [■ almonds.