Melt very carefully half an ounce of gelatine in one pint of milk ; do not allow it to boil or it will curdle. Strain it into a basin to cool. Break two ounces of corn flour with a little cold milk, pour over it a pint of boiling milk, stir vigorously until boiling, boil it ten minutes ; add two and a half ounces of sugar✪ Crystal Palace Pudding, pour out into a basin to cool. Beat well four eggs, add them when the mixture is cool ; mix the gelatine and corn-flour all together ; wet a mould, ornament it with dried cherries ; pour in the pudding ; set aside to get cold. Turn out on a crystal dish and serve. K 146 DOMESTIC COOKERY. Pudding’S, Cup. Take two eggs and their weight in butter, sugar, and flour ; cream the butter, add the sugar, next the beaten eggs, and lastly the flour, with half a teaspoonful of baking-powder mixed well in it ; pour into buttered cups, and bake a golden colour. Pudding-, Curates’. Boil some potatoes, pass them through a sieve. Beat the yolks of three eggs with one pint of milk and three ounces of sugar ; whip up the whites of the eggs to a stiff froth on a dry plate with a pinch of sugar and a broad-pointed knife. Put into a bowl one pound of the potatoes, the milk, yolks, sugar, and lastly the whites of eggs; pour into a buttered pie-dish. Bake twenty-five minutes in a moderate oven. Sift some fine sugar over it and serve hot. Pudding*, Custard. Beat the yolks of four eggs with a tablespoonful of sugar, pour over them one pint of boiling milk and a little grated nutmeg ; beat up the whites to a stiff froth on a clean dry plate with a knife and a pinch of salt. Line the edges of a dish with pastry ; mix the whites and yolks together and pour it into the dish ; put it into a hot oven to bake at once. Pudding*, Diplomatic. Select a mould in which a pound jam pot will stand, soak them both well with cold water. Make a good pint of orange jelly {see Orange Jelly) ; pour about an inch into the bottom of the mould, allow it to set, then place the jam pot in the centre on the top of the jelly. Put a weight in it just enough to keep it firm, then pour round it more jelly so as to come to the top of the jam pot ; set aside to get DOMESTIC COOKERY. M7 cold. Prepare now the custard for the centre of the pud- ding. Boil half a pint of milk, pour it over the beaten yolks of four eggs and two ounces of fine sugar ; return it to the pan, stir carefully till thick, do not allow it to boil, flavour it with six drops of essence of almonds. Break into it two penny spongecakes and two ounces of ratafia biscuits. Melt very carefully and slowly one ounce and a half of gela- tine in a quarter of a pint of milk — it must not boil or it will curdle ; strain it, set aside to get cool. When it is cool add it to the custard, ratafia biscuits, and sponge cake. Put a little warm water in the jam pot, remove it carefully from the jelly, and pour in the custard, cake, &c. : it should be quite cool before it is put in. When it is set, fill up the mould with jelly, so as to have jelly all round and custard in the centre. Turn out on a crystal dish ; chop some red and yellow jelly and ornament the pudding tastily with it. Pudding’S, Eve’s. ✪ Indian Pudding

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Melt very carefully half an ounce of gelatine in one pint of milk ; do not allow it to boil or it will curdle. Strain it into a basin to cool. Break two ounces of corn flour with a little cold milk, pour over it a pint of boiling milk, stir vigorously until boiling, boil it ten minutes ; add two and a half ounces of sugar, pour out into a basin to cool. Beat well four eggs, add them when the mixture is cool ; mix the gelatine and corn-flour all together ; wet a mould, ornament it with dried cherries ; pour in the pudding ; set aside to get cold. Turn out on a crystal dish and serve. K 146 DOMESTIC COOKERY. Pudding’S, Cup. Take two eggs and their weight in butter, sugar, and flour ; cream the butter, add the sugar, next the beaten eggs, and lastly the flour, with half a teaspoonful of baking-powder mixed well in it ; pour into buttered cups, and bake a golden colour. Pudding-, Curates’. Boil some potatoes, pass them through a sieve. Beat the yolks of three eggs with one pint of milk and three ounces of sugar ; whip up the whites of the eggs to a stiff froth on a dry plate with a pinch of sugar and a broad-pointed knife. Put into a bowl one pound of the potatoes, the milk, yolks, sugar, and lastly the whites of eggs; pour into a buttered pie-dish. Bake twenty-five minutes in a moderate oven. Sift some fine sugar over it and serve hot. Pudding*, Custard. Beat the yolks of four eggs with a tablespoonful of sugar, pour over them one pint of boiling milk and a little grated nutmeg ; beat up the whites to a stiff froth on a clean dry plate with a knife and a pinch of salt. Line the edges of a dish with pastry ; mix the whites and yolks together and pour it into the dish ; put it into a hot oven to bake at once. Pudding*, Diplomatic. Select a mould in which a pound jam pot will stand, soak them both well with cold water. Make a good pint of orange jelly {see Orange Jelly) ; pour about an inch into the bottom of the mould, allow it to set, then place the jam pot in the centre on the top of the jelly. Put a weight in it just enough to keep it firm, then pour round it more jelly so as to come to the top of the jam pot ; set aside to get DOMESTIC COOKERY. M7 cold. Prepare now the custard for the centre of the pud- ding. Boil half a pint of milk, pour it over the beaten yolks of four eggs and two ounces of fine sugar ; return it to the pan, stir carefully till thick, do not allow it to boil, flavour it with six drops of essence of almonds. Break into it two penny spongecakes and two ounces of ratafia biscuits. Melt very carefully and slowly one ounce and a half of gela- tine in a quarter of a pint of milk — it must not boil or it will curdle ; strain it, set aside to get cool. When it is cool add it to the custard, ratafia biscuits, and sponge cake. Put a little warm water in the jam pot, remove it carefully from the jelly, and pour in the custard, cake, &c. : it should be quite cool before it is put in. When it is set, fill up the mould with jelly, so as to have jelly all round and custard in the centre. Turn out on a crystal dish ; chop some red and yellow jelly and ornament the pudding tastily with it. Pudding’S, Eve’s.

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