The pudding and pastry book

Steam several sour apples. Mash them and then drain them until quite dry. Take one pint of this pulp, and when cool add to it the three well-beaten yolks, the sugar, lemon juice, and the whites beaten to a stiff froth. Brown some very fine bread crumbs in a little butter. Sprinkle the bottom and sides of a well-buttered pudding The Pudding and dish with them. Pour in the mixture. Cover with bread crumbs. Bake twenty minutes. Serve with brown sugar and cream. 'Gooseberry Pudding 3 cups gooseberries | lb. butter | lb. powdered sugar 8 eggs 4 sponge-fingers Stew the gooseberries in water until tender. Do not let them break. Take them out and drain. Then put them through a fine sieve. Beat the butter to a cream. Add the sugar and beat again. Stir in the gooseberry pulp, the well-beaten eggs and the sponge-fingers finely crushed. Mix well and bake in a pudding dish for thirty minutes. Ginger Pudding tt lb. flour G ozs. suet 1 table-spoon brown sugar 2 table-spoons golden syrup 1 tea-spoon baking powder 2 eggs A little milk Sift the baking powder with the flour. Beat the eggs until creamy. Mix all well together. Steam two and a half hours. Pastry Book "Italian Mousse 12 yolks 4 wine glasses Madeira or light white wine 6 ozs. powdered sugar A pinch of powdered cinnamon A little lemon juice Beat well together. Pour into an enamelled sauce-pan and stand it in a larger vessel containing hot water. Beat continually with a whisk until the mixture froths and rises. Serve immediately in glasses. "Little Citron Puddings i pint of cream 1 table-spoon sifted flour 2 ozs. powdered sugar Nutmeg 3 yolks Mix the cream, flour, sugar and a very little nutmeg together until quite smooth. Add the well-beaten yolks. Butter five small tea-cups or moulds and line with very thin pieces of citron. Pour in the mixture, but do not fill quite full. Bake in a fairly quick oven. Turn out the puddings and serve at once. The Pudding and Marmalade Pudding 2 eggs Their weight in flour, butter and powdered sugar 1 table-spoon marmalade 1 tea-spoon baking-powder Sift the flour and baking-powder together. Beat the butter to a cream. Add the sugar and beat again. Add the flour, marmalade and well-beaten yolks. Beat the whites to a stiff froth and add them last. Pour into a buttered basin and steam for an hour and a half. Turn out and spread with a little marmalade. Serve with a sweet sauce. Mousse a la Mangara £ lb. powdered sugar 6 eggs Wine glass of kirsch Beat the sugar and eggs together until creamy and light. Add the kirsch and stand in a saucepan of hot water. Set over a slow fire and stir continually until the mixture thickens. It must not boil. Take off the fire and add the whites beaten to a stiff froth. Serve at once. Pastry Book , — Palace Pudding \ lb. butter j lb. castor sugar 3 eggs tea-spoon vanilla | lb flour Beat the butter to a cream. Add the sugar and well-beaten eggs. Beat thoroughly. Add the flour. When well mixed add the vanilla. Butter a mould. Sprinkle it with powdered sugar. Steam one hour. Before turning out, let the pudding stand for a minute or two. *Pine-Apple and Rice Mould | lb. rice 1 pint milk 3 eggs. 5 lb. pine-apple Syrup f 11). tinned apricots 2 table-spoons powdered sugar 1 table-spoon kirsch Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed.