The pudding and pastry book

Melt a quarter of a pound of sugar in an iron sauce-pan ; stir it over a quick fire until it is a rich brown. Plunge a mould into boiling water and drain it quickly. Pour part of the prepared sugar into it at once, coating the sides evenly with it. Strain the custard immediately into the mould. Cover with a plate and set in a pan of boiling water in a moderate oven. Bake until quite firm. This can be tested with a knife, which should come out clean if the custard is done. When the custard is cold, turn it carefully out of the mould and pour round it the rest of the syrup, with which a little hot water should have been mixed. The Pudding Book Lemon Custard 6 eggs 2 lemons 4 lb. powdered sugar I wine-glass brandy 1 stale sponge cake 1 pint milk or cream 2 ozs. butter Into a basin put the yolks of the eggs. Beat them well. Add three whites, the rinds of the lemons grated fine and the juice of one lemon. Beat well again. Add the sugar, brandy, and sponge cake finely crushed. Beat all together thoroughly. Add the cream and the butter, previously softened, but not melted. Bake in small moulds in a quick oven for half-an-hour. Fruit Dishes Baked Apples — I. » ,, II. Baked Bananas . Flaming Peaches Grated Pine Apple Miroton Rum Tutti Frutti Stewed Fruit » Apples » Figs » Peaches » Pears — I. » » II. » » (White) » Prunes Strawberries and Cream Fruit Salads Orange Salad „ and Cocoanut Salad Pine Apple Salad PACK 2G 2G 2G Baked Apples — I Peel and core several good cooking apples. Butter on both sides as many small slices of bread as you have apples. Fill the centre of each apple with butter. Sprinkle thickly with sugar. Bake in a moderate oven three-quarters of an hour. Baste five or six times with the juice and butter, adding more butter if necessary. Serve hot, having filled the centre of each apple with jelly. Baked Apples — II Peel and core several good cooking apples, and fill the hollow centres with lemon sugar (see p. 164). Put a little water in the bottom of a shallow tin. Set the apples in it close together. Bake in a quick oven, basting often with the syrup formed by the water and sugar. Baked Bananas Skin several bananas and cut them lengthways in half. Place on a tin. Sprinkle well with sugar, and put several small lumps of butter on them. Bake twenty minutes in a moderate oven, basting occasionally and adding a very little hot water if there is not sufficient juice with which to baste. Pastry Book Flaming Peaches Peel several peaches, which should not be too ripe. Let them simmer for five minutes in sweetened boiling water. Take them out and drain them. Sprinkle with sugar. Pour sufficient lighted kirsch-wasser over the peaches. The peaches must be kept very hot. Grated Pine- Apple Grate some pine-apple coarsely. To each pound of fruit add one pound of sugar. Put into a large jar and stir occasionally. After twentyfour hours put into glass jars and cover. This will keep for months. Miroton 4 pears 1 table-spoon flour 1 table-spoon butter 1 wine-glass white wine Powdered sugar Pare and core the pears. Cut into quarters, let them simmer for half an hour in a little water and sugar. Melt the butter in a sauce-pan. Add the flour. Work till perfectly smooth. Add The Pudding and