The English-Chinese cookery book

Put three yolks of eggs into a small stewpan, add a dessertspoonful of castor sugar, one gill of cream or milk, and a wineglassful of brandy or sherry, and whisk all well together. Fill a saucepan half full of hot water, and put it on the fire. Stand the stewpan in the saucepan of hot water and whisk the sauce well for about six or eight minutes. Be careful that the sauce does not boil, or it will curdle. After that, take the stewpan out of the saucepan. Pour the sauce over the plum pudding or into a sauce boat for serving. .t n m i i o * % as » M a # — ‘ yj m br @ m rfj — — m is.Mc tr lit m ® is * # m ® u m z m m $] in ¥ m m * * m — an - m& a. m m h ft, m $ ft ® UM m » « ft ® m ft.o * is $ « « IL m in m /F i® a £1 Id j#,$i ft, " sum A ^ •L, mm. St. ML® W ft & m m x si * m ^ ^ - in ft a a0-h # ft w 5W n m % m m ft ffio* 7J - « Ho $2 IK 8r ft <S I# 4- T IR 2! S * M » *i > ftft — # & fe Hi A, 11L ?ft Aoft A o Hi^*'i:;i£ft;$:^i|I » - jig m s n * «.ft Mi, ft $P — tS ft A sum m ^ ft £ ft © ft tl ft.^h - &tz m * » «» ft *4 in # - £ ^ ft Jft # Sf ft - 75 ft ft.* ft, ft ft 2$ J£ & «b ua o ft ff jt,«. it ft. -ft ft a,* §s ff.S 4. J6 m « «.« — 91 m «f « * « £ * g ^ J s ^ it /h 31 # tp ft jtf «,— 5 )g tt £og.]£ |j % ft ® ts,£ SSsiSSl^S' 3±: St B>3t # ffl tr M J§>«»M iSfrfi S, tv$ A*^i)4f f # g §•■§? £o $/!) d'* # m m %■ b.* ^ t * « w_ . t it 1 1 ^ 'ttji.— fi./h it. ® ti t £ A„*r * * fSofi j§ gf.3£ ||f|* gg $ pj & fk m $ ffl to i® ^ # $$ # jg ± *o^j itb m tt a & ri itcf.ffi i|| i£#i+*£*i®3!F$fi£§A#] A.i c PLAIN RICE PUDDING. TAKE a dish, and butter it well inside.. Take one ounce and a half of rice, and wash, it well in two or three waters. Put the rice into the "buttered dish, and sprinkle over it a tablespoonful of moist sugar. Fill half full with milk. Nutmeg may be grated, or- pounded cinnamon be sifted over the top of the pudding before it is put into the oven. Put the dish into the oven, and bake for two hours. Watch it occasionally, and as the rice soaks up the milk, more milk should be added (carefully lifting up the skim and pouring the milk in at the side) so as to keep the dish well filled towards the end. It is then ready for serving. © A * * fa &,.js M s m h % m m m 3S $ £ B H ^>8H % A * % M # % Ac M B fa ffl 4- ^>B ^ M vft «fi IS &M 14 B Z,M # M W. M M M M ~ Hf f Bo® IS^B Jf.dc St fiS ^z.m^ m0$i fa t* * a RAILWAY PUDDING. ONE cup of flour, one cup of sugar (breakfast cup), one teaspoonful of baking powder, two eggs, a pinch of salt, a little milk. Bake in well buttered tin for fifteen or twenty minutes. =5= ‘M vffi £$ £ p ft #» W, M m m m m & w * z m m a m & m M & , ft. lit t£, it M, tr # VICTORIA PUDDING. TAKE one bottle of fruit, and boil it with a breakfastcupful of sugar. Mix the yolks of four eggs with the fruit, and put in a pie dish, then beat the whites of the four eggs to a stiff froth, adding one small cup of fine white sugar, and a few drops of any essence, and spread it smoothly over the top of the fruit in the dish, then slightly brown in the oven. — 93 — TREACLE PUDDING.