Domestic cookery

a saucepan, and when dissolved add the almonds (which should be blanched by dropping them in hot water, allowing them just to boil), then remove the skins and crush them ; then stir in the yolks of the three eggs and the white of one ; stir this mixture over a gentle heat until it thickens, taking care that it does not bum ; pour into the prepared dish, bake 30 minutes, or until set, whip up the two remaining whites of the eggs, add one dessertspoonful of sugar, piled on the top. Meanwhile, have ready one dozen of the blanched almonds, browned in the oven ; stick the top thickly with these ; put in the oven a few minutes to set the whites. Serve hot or cold. No. 165. FIG PUDDING. 6 oz. figs ^ lb. bread crumbs i lb. brown sugar i pint milk f teaspoonful baking powder 2 oz. apples i lb. flour 3 eggs ^ lb. suet Boil the milk, pour over the crumbs, stir in the flour, minced suet, eggs (beaten), the flgs and apples (cut up), also the sugar and baking powder ; grease a mould, and line it with brown sugar ; pour in the mixture within three-quarters of an inch of the top of the mould, cover with buttered paper ; steam 2 to 2^ hours ; serve with white sauce (page 116), with one or two figs cut up in it. No. 166. FELDEN PUDDING. i lb. apples 3 oz. brown sugar 1 oz. butter 1 tablespoonful bread crumbs 2 tablespoonfuls water Grated rind of 1 lemon 2 eggs Peel, core, and cut the apples in quarters ; put into a pan with two tablespoonfuls water, boil until soft, then add the sugar and lemon rind, and yolks of eggs, rub through a wire sieve with a wooden spoon, line and decorate the edges of a small pie dish with short pastry made from 4 oz. flour (page 35), pour in the mixture ; bake until set, about 80 minutes ; whip up the whites of the eggs to a stiff froth, add one tablespoonful of castor sugar, pile on the top, decorate with pistachio nuts, blanched, and cut in strips ; bake a few minutes, until set. Serve hot or cold. No. 167. FAVOURITE PUDDING. 3 or 4 sponge cakes 1 tablespoonful apricot jam ^ pint milk 1 tablespoonful castor sugar glass of sherry A few drops of ratafia 2 eggs A little angelica A few dried cherries Divide the biscuits, lay at the bottom of a dish, add a few drops of ratafia to the wine, sprinkle over the sponge cakes, spread on the top the jam ; beat up the eggs, boil the milk with the sugar, pour over the eggs ; put this into a jug or custard pan, set in a pan of boiling water and stir until it thickens ; add a few drops of ratafia, and when slightly cool pour over the biscuits and jam ; decorate with angelica cut in pieces, and dried cherries. Serve cold. t No. 168. FRUIT PUDDING (Steamed). Make a suet paste according to recipe (page 86), roll out about ^ inch thick ; grease a pudding basin and line it with the pastry, trim the edges, and fill with any seasonable fruit, which should be picked ; add a little sugar and water, roll out the trimmings just the size of the top of basin, wet the edges, cover neatly and seal the two together ; cover with greased paper, and steam 1^ to 2 hours ; turn out and serve. No. 169. GENERAL’S PUDDING. ^ lb. flour I lb. suet 1 teaspoonful baking powder 2 tablespoonfuls treacle A dust of nutmeg A little milk ^ lb. bread crumbs 2 oz. Demerara sugar 2 eggs 1 grated lemon rind and juice 2 oz. currants Pinch of salt 1 oz. crushed almonds