Sea Cookery

Put the crumbs in a bowl, boil the milk, and pour it over them. Add the grated rind from the lemon, sugar, and butter. Beat up the yolks only of the eggs and stir them in. Line a pie dish with the paste and put the jam over the bottom. Fill up the dish with the crumb mixture and place in a moderate oven till set, and brown on top. Whisk the whites of the eggs to a stiff froth, stir in two ounces of castor sugar, pile this on top of the pudding, and re-bake in a cool oven until set. BAKED APRICOT PUDDING. \ tin of apricots 2 ozs. castor sugar 2 large sponge cakes 3 eggs \ pint milk ' almond essence Break up and soak the sponge cakes in the milk. Rub the apricots through a hair sieve, add the sugar and four drops of almond essence and mix this with the soaked sponge cake. Separate the yolks from the whites of the eggs. Beat up the yolks and add this to the cake mixture. Pour all into a buttered pie dish and bake for fifteen minutes. Whisk the whites of the eggs to a stiff froth, stir in two ounces of castor sugar, pile this on top of the pudding, and re-bake in a cool oven till set. RICE IMPERIAL. | pint clear jelly a few preserved cherries a little angelica \ lb. rice IP pints milk \ pint cream \ oz. gelatine P lb. castor sugar vanilla essence Set a mould with the jelly and cherries and angelica. Stew the rice until tender in the milk and allow to cool. When cold, add the cream, gelatine melted in a little water, the sugar, and vanilla. Turn this into the mould and set on ice. When set, turn the rice out carefully and pour round a puree of apricots. BATTER FOR FRUIT FRITTERS. 4 ozs. flour salt \ pint tepid water whites of two eggs 1 tablespoonful salad oil Mix a pinch of salt with the flour and make into a batter with the water, stir in the oil, and just before using beat the whites of eggs to a froth and mix them in. The batter will be much lighter if allowed to stand an hour before using. CORONATION PUDDING. \ lb. sponge cake 2\ tablespoonfuls sugar grated rind of half a lemon i pint milk 2 eggs and 2 yolks of eggs 1 oz. almonds 1 oz. crystallised cherries a little angelica Butter a pudding mould thickly. Blanch the almonds, cut the cherries in halves and the angelica in small strips. Place tastefully in the buttered mould. Crumble the sponge cake and put it into a basin. Boil together the milk and sugar, pour the boiling milk on the sponge cake and allow to soak until cold, add the lemon rind. Whisk the eggs and yolks until light and frothy, beat them into the soaked sponge cake, pour the mixture carefully into the decorated mould, cover and steam for one-and-a-half hours. Serve with sherry sauce. H ALEXANDRA PUDDINGS. 6 apples rind of half a lemon 2 tablespoonfuls sugar 2 oz. butter 2 eggs ■} pint bread crumbs d pint milk grated nutmeg Peel, core, and slice the apples, chop the lemon rind finely, put them into a pan with the sugar and a tablespoonful of water, and simmer to a pulp. Then stir in the butter and allow to cool. Beat up the eggs and add them, with the crumbs, milk, and a little nutmeg to the apple, mix thoroughly, pour into greased dariole moulds, and bake in a moderate oven twenty minutes. Turn them out on a glass dish, dust over with sugar, and serve. VICTORIA PUDDING. 1 pint milk 6 oz. bread crumbs 3 tablespoonfuls sugar 1 tablespoonful brandy