The pudding and pastry book

Pour it over the apples, which should be arranged in a dish. Bake slowly until the custard is firm. Whip the whites till frothy. Add the rest of the sugar gradually, and beat well together. Spread this over the custard, and put in a moderate oven. Remove directly the meringue is browned. The Pudding and "Bread and Rum Pudding 2 wine glasses rum 4 eggs 6 ozs. powdered sugar 6 ozs. bread crumbs 6 ozs. currants \ lb. candied peel 4 ozs. butter 3 table-spoons milk Melt the butter, mix it with the sugar, bread crumbs and yolks. Stir well together. Add the currants, milk, chopped peel and one glass of rum. Beat the whites to a stiff froth, and stir them in. Put in a buttered mould. Steam three hours. When cooked, pour another glass of rum over the pudding, and serve. "Cherry Pudding 4 eggs 1 pint milk 2 table-spoons of flour Cherries Sugar Stone enough cherries to fill a basin, which must be well buttered. Add sufficient sugar to sweeten well. Make a smooth batter of the well-beaten eggs, flour and milk. Pour it over the cherries, filling the basin. Cover with a cloth, and boil one and a half hours. Serve with a fruit sauce. Pastry Book Christmas Plum Pudding — I lw lb. suet 1 lb. flour ^ lb. bread crumbs 2 lbs. raisins 1 lb. sultanas h lb currants I lb. mixed candied peel h lb. sugar 1 salt-spoon salt Grated rind and juice of three lemons | nutmeg, grated 4 blanched and pounded bitter almonds 1 tea-spoon mixed spice 1 „ ground cinnamon h . „ „ ginger 1 pint brandy or sherry 5 eggs beaten up with | pint milk Orange juice, if liked Chop the suet very fine. Mix the sugar and spices. Add the suet, well-prepared fruit, eggs and brandy. Let the mixture stand until the following day, stirring well at intervals. Put the mixture into well-buttered basins, filling them to within two inches of the top. Cover with buttered paper, and over this tie a well-floured cloth. Boil for eight hours. o The Pudding and Ch ristmas Plum Pudding — II For each Pudding I lb. raisins j lb. sultanas j lb. currants I lb. orange peel ,[ lb. lemon peel 4 lb. almonds (chopped) j lb. chopped preserved ginger 4 lb. sugar 5 ozs. chopped suet 3 heaped table-spoons flour 5 eggs Spices, brandy or whisky to taste Salt Boil twelve hours. Dutch Apple Cake 1 pint flour ^ tea-spoon carbonate of soda 1 tea-spoon cream of tartar d cup butter 1 egg 1 scant cup milk 4 sour apples 3 table-spoons powdered sugar Mix and sift the dry materials together. Rub in the butter. Beat the egg. Mix it with the milk. Add to the flour and stir well in. Spread the dough half an inch thick in a shallow tin. Pastry Book Pare the apples and core them. Cut them into eighths. Put these in rows, pressing the thin edge down into the dough. Sprinkle the sugar over the apples. Bake in a hot oven twenty to thirty minutes. Serve with lemon sauce (see p. 85). Fig Pudding f lb. butter | lb. figs f lb. bread crumbs 2 eggs Chop the figs and stew them in the butter for quarter of an hour. Beat the eggs well. Mix them with the bread crumbs. Add the figs and butter. Steam on a buttered mould three hours. Friar’s Omelet Apples 3 eggs 1 cup sugar Juice of half a lemon Bread crumbs