The handy dictionary of cookery

Take six apricots ; cook them ; remove the skins and stones, crack them, pound the kernels with six dessertspoonfuls of sugar. Crumble four penny spongecakes ; pour over them one breakfast cup of boiling milk ; allow them to soak ten minutes ; mix all well together. When cool add three well-beaten eggs; beat well, pour into a greased pie-dish, and bake in a good oven twenty to thirty minutes. This may be served hot or cold ; if cold, it should have a custard sauce poured over. Pudding, Arrowroot. Put into a basin half an ounce of arrowroot, one teaspoonful of sugar. Mix it quite smooth with a wooden spoon and a little milk. Then pour over it half a pint of boiling milk, stirring all the time ; return it to the pan and boil it three minutes. Pour it out into a dish to cool. Beat the yolk of an egg with a fork in a basin ; put the white upon a clean dry plate with a pinch of salt ; beat it to a stiff froth with a knife. When the arrowroot mixture is quite cool, add to it the egg, stirring the white very lightly in. Pour all into a well-greased dish, and allow it to brown ten minutes in an oven or before a fire. Pudding, Ashantee. Put into a basin two ounces of finely chopped suet, two ounces of bread crumbs, one ounce of ground rice, a quarter of a teaspoonful of baking-powder, the grated rind of half a lemon ; mix all well together ; moisten with a well-beaten egg and a very little milk. Pour it into a buttered mould. 'Cover with a buttered paper ; steam one hour and a quarter. Serve with lemon sauce. Note. — See Rules for Steaming, page 75. MI Pudding’, Aunt Elizabeth’s. Take a breakfast-cup of stale bread, break it into small pieces, pour over it a pint of cold milk, l^t it soak an hour. Beat it well with one ounce of sugar, one ounce of butter, the grated rind of one lemon, and the yolks of two eggs. Pour it into a buttered pie-dish, and bake half an hour ; then spread a layer of jam on the top, and pile upon it the whites of the two eggs beaten to a stiff froth. Sift over some sugar, and place it in the oven to take a pale brown. Pudding*, Baked Apple. Cook one pound and a half of apples with one ounce of butter, six ounces of sugar, till soft ; pass them through a sieve. When cool add the beaten yolks of four eggs, and a little lemon flavouring. Line the edges of a pie-dish with puff pastry ; ornament them with a border and rounds. Pour the mixture in and bake about half an hour ; pile the beaten whites on the top. Sprinkle over a little sugar, and brown it in the oven. Pudding*, Bakewell. Line a flat dish with puff pastry, ornament the edge ; brush with milk, and sift a little sugar over. Put a layer of plum jam about a quarter of an inch thick all over the bottom of the dish. Place in a basin the yolks of four eggs and the white of one, a quarter of a pound of sugar, a quarter of a pound of butter beaten to a cream, and a few drops of almond flavouring ; beat ten minutes. Pour this over the top of the jam, sprinkle over some sugar, bake one hour ; cover with a buttered paper. Pudding*, Bread. Take two tablespoonfuls of bread crumbs, three lumps of sugar, half an ounce of butter ; pour over them a quarter of T42