The exhibition cookery book

Boil the milk, then add the cream and sugar, and pour over the crushed macaroons. Beat up the eggs and strain into the above. Set this over the fire into a stew-pan, and stir until quite hot, but not boiling. When nearly cold add the flavouring and, if liked, a tablespoonful of Brandy. Pour into a well buttered mould (plain mould in preference) cover it with a buttered paper, and steam from 45 minutes to an hour. Turn out on to a hot dish, and serve with any kind of sweet sauce or syrup. 127. CHRISTMAS PUDDING. 4 ozs. flour 4 ozs. bread-crumbs 1 oz. Paisley flour (B. and P.'s 5 ozs. chopped suet 8 ozs. sultanas 8 ozs. raisins, stoned 8 ozs. mixed peel 4 ozs. castor sugar 1 lemon, rind and juice 1 glass of brandy 3 eggs Milk to mix Sift the flour and Paisley flour, and mix well together, chop the suet with a little of the flour, and add all the other dry ingredients. Stir in the beaten eggs and sufficient milk to make the mixture rather moist. Boil in well greased pudding basins for five hours. Serve with custard, wine or brandy sauce. 128. CABINET PUDDING. i lb. ratafias and macaroons mixed 1 lb. finger biscuits or sponge cakes A few glace cherries 2 eggs ^ pint milk A little butter A few drops of vanilla essence Line a well buttered plain pudding mould with some of the ratafias and glace cherries (the latter to be cut in halves) ; cut the remainder of cherries into quarters, crumble up the macaroons, the biscuits, and the remainder of ratafias. Mix well with the fruit, and fill up the mould. Beat up the eggs, add the milk and flavouring essence, (vanilla, lemon, or other flavours) ; pour this into the mould. Let it stand for about twenty minutes, then steam for an hour or so. Dish up and serve with a custard sauce or any other kind of sweet sauce. 1 tablespoonful cornflour (B. and P.'s patent) Separate the yolks from the; whites of eggs, put the latter in a basin, and keep on the ice till wanted. Mix the yolks with the sugar, butter, and other ingredients, and whisk over a stew-pan of boiling water until hot and of a creamy appearance. Whisk the whites of eggs, to a stiff froth, and mix with the above. Butter some dariole or timbale moulds, three parts fill them with the mixture, and steam or bake them from 20 to 25 minutes. Turn out on a hot dish, and serve with hot fruit syrup or custard. 129. DAISY PUDDINGS. li ozs. castor sugar 1^ ozs. butter 1 tablespoonful milk 3 eggs The grated rind and juice of half a lemon 130. BAKED PLUM PUDDING. 8 ozs. breadcrumbs 4 ozs. flour 1 oz. Paisley flour (B. and P.'s) 4 ozs. chopped suet Milk to mix 4 ozs. raisins 4 ozs. currants 4 ozs. candied peel 2 eggs ^7 Mix the flour and Paisley flour well together, chop the suet with a little of the flour, and add all the other dry ingredients. Stir in the beaten eggs and sufficient milk to moisten. Turn into two well greased pie dishes, or a well greased pudding tin. Bake in a moderate oven for three quarters of an hour. Turn out, dust with castor sugar, and serve with custard sauce. ' - 131. HONEYCOMB PUDDING j oz. of Cox’s gelatine j A little water 3 oz. sugar 1 teaspoonful of vanilla essence 1 pint of milk 3 eggs