The pudding and pastry book

Blanch and pound the almonds in a mortar with the white of an egg. Beat the butter to a cream. Beat the yolks thoroughly and add them to the butter, beating till smooth and foamy. Add the sugar, almonds and the melted chocolate. Beat all together ten minutes. Add the chopped peel, and the whites beaten to a stiff froth. Pour into a buttered mould and steam for one and a half hours. The Pudding Book Cream Souffle 2 table-spoons fine flour 4 ozs. butter \ pint cream 5 eggs 1^ ozs. sugar 1 tea-spoon vanilla or 1 tablespoon maraschino Stir the flour with 2 ozs. of butter over the fire till smooth. Add the cream, and stir continually till it boils. Set aside to cool. Beat the yolks till creamy. Beat the butter to a cream. Beat the butter and yolks together with the sugar and vanilla. Mix with the cream. Beat together and beat in three whites whipped to a stiff froth. Pour into a buttered mould. Steam over the fire for three quarters of an hour. Lemon Souffle 1 oz. butter j lb. powdered sugar 1 lemon 1| ozs. flour 5 eggs Beat the yolks till creamy. Mix them with the flour, sugar, warmed butter and grated rind of one lemon, and beat well together. Stir over the fire till the mixture thickens. Set aside in a basin till cool. Beat the whites to a stiff froth. Whip them lightly in. Steam in a buttered mould for half an hour. Hot Puddings Albemarle Pudding . . . .06 Apple and Apricot Charlotte . . .66 Apple Custard . . . . .67 Bread and Bum Pudding . . . .68 Cherry Pudding . . . . .68 Christmas Plum Pudding — I. . . .69 „ „ II. . . . 70 Dutch Apple Cake . . . . .70 Fig Pudding ..... 71 Friar’s Omelet ..... 71 Gooseberry Pudding . . . .72 Ginger Pudding . . . . .72 Italian Mousse . . . . .73 Little Citron Puddings . . . .73 Marmalade Pudding . . . .74 Mousse a la Mangara . . . .74 Palace Pudding . . . . .75 Pine Apple and Bice Mould . . .75 Plum Pudding ..... 76 Strawberry Shortcake . . . .77 Albemarle Pudding 4 ozs. butter 4 ozs. powdered sugar 3 eggs 1 lemon | lb. flour Raisins Beat the butter to a cream. Add the sugar and rind of a lemon. Beat well. Add the well-beaten yolks and flour alternately, beating continually. When quite smooth, add the juice of the lemon, and the whites beaten to a stiff froth. Butter a mould, and line the top of it with raisins. Tour in the mixture, and steam an hour and a half. Serve with a wine sauce. "Apple and Apricot Charlotte G large apples Butter, the size of a walnut Sugar The finely peeled rind of a lemon \ lb. apricot jam Peel and core the apples. Cut in quarters. Stew with the butter, and sufficient sugar to sweeten, until tender, taking care not to let them burn. Pastry Book Warm the jam in a saucepan, and put through a sieve. Add to the apples, and stir well together. Line a buttered mould with strips of thin bread which have been dipped in melted butter. Fill in with the apple and apricot mixture. Cover with a round of bread also dipped in butter. Bake about twenty minutes, or until the bread is well coloured. Apple Custard 6 large apples 3 eggs 6 table-spoons powdered sugar 1 pint milk Pare and core the apples. Fill the centre of each with sugar and bake, being careful that they do not break. Or they can be stewed whole. Make a custard (see p. 15) of the yolks, milk and half the sugar.