The handy dictionary of cookery

Beat six ounces of butter to a cream with six ounces of sugar; add the grated rind of half a lemon, the yolks of four eggs, six ounces of flour gradually, two ounces of sweet almonds blanched and pounded. Beat the mixture till air bubbles rise. Whip up the whites to a stiff froth with a tiny pinch of salt and a knife, add them lightly. Have some small tins well greased, half fill them with the mixture, and bake them a golden colour. Note. — These may be served hot as a pudding, or cold as an afternoon tea cake. Pudding, Hamilton. Place in a saucepan half a pint of milk, and in it threequarters of an ounce of gelatine. Melt it carefully ; do not allow it to boil, or it will curdle ; strain it into a basin. When it is quite cool, add it to half a pint of cream sweetened and flavoured to taste. Have ready a mould that has been dipped into cold water ; pour into it sufficient to cover the bottom about an inch in thickness ; set it aside in a cool place to become firm. Cut four small penny spongecakes in slices, spread apricot jam between the slices, squeeze over some orange juice ; stand them up on an end in the mould, leaving about half an inch all round the outer edge ; pour in the rest of the cream, &c. Put it in a cold place to stiffen. Turn it out on a glass dish. Serve with good custard sauce or not, according to taste. Pudding, Indian. Butter a mould and ornament it with dried cherries. Put into a basin two penny spongecakes ; pour over them half a pint of boiling milk. Cover the basin and allow them to soak ten minutes ; then beat in one ounce of fine sugar, the yolks of three eggs, and the juice of half a lemon. Put the whites upon a clean dry plate ; add to them a tiny pinch of salt. Take a broad-pointed knife and whip them up to a stiff froth, stir them lightly into the pudding, pour into the mould, cover the top securely with buttered paper, and steam two hours. Note. — The best method of steaming is to place the mould in a pan of boiling water, allowing the water to come half way up the sides of the mould. Cover with a tightly fitting lid. Add more boiling water as it reduces. Pudding, Marlborough. Take two penny spongecakes; cut them in half; spread some jam between ; place them in a buttered pie-dish. Cream well together two ounces of butter, two ounces of sugar, and the yolks of two eggs. Put the whites upon a clean dry plate with a tiny pinch of salt ; take a clean dry knife and beat them to a stiff froth. Mix them lightly with the other ingredients ; pour all over the spongecakes. Bake in a moderate oven ten minutes. U9 Pudding, Orange. Take four oranges and their weight in sugar. Cut them in quarters ; remove the pips j pound the oranges in a mortar with the sugar, then pass them through a sieve ; add to them the yolks of four eggs, and the whites of two wellbeaten together ; also an ounce and a half of butter melted. Mix all well together. Line a dish with rough puff pastry ; pour in the mixture ; twist some bars across, and bake in a hot oven. Pudding, Rice.