The book of plain cooking

Well butter a pie-dish, and place some slices of peeled apples ; add about one pint of water and one teacupful of sago, a little sugar, and a slice of lemon rind. Cover with another pie-dish, and bake for an hour in a moderate oven. 311. Stewed Rhubarb Strip and wash the rhubarb, and cut into slices about an inch or an inch and a half long, and place in a stew jar with sufficient water to cover, some moist sugar, and either grated ginger or a strip of lemon-peel, and let stew till quite tender, but not broken. 312. Gooseberry Fool If green gooseberries cannot be obtained, bottled fruit serves the purpose. Stew the gooseberries, whether fresh or preserved, with sugar until soft enough to rub through a sieve. Then mix with cream or milk, and grate a little nutmeg over. 313. Gooseberry Holey Poley Chop some suet very fine, then add the flour according to the size of the pudding required. Mix with this some green gooseberries, adding a little grated nutmeg and sugar ; tie in a cloth, and place in a saucepan of boiling water. Should you have a little stale milk, it is preferable to water in mixing the paste. Do not hurry the boiling, as the longer the pudding boils, the lighter it gets ; and always remember to keep well covered with water. Should the saucepan require replenishing, always add boiling water. 314. Cold Souffle a la Milanaise Put the yolks of three eggs into a saucepan with six ounces of castor sugar, the grated rind and juice of two and a half lemons, and a wineglassful of water. Whisk it until it nearly boils, and becomes quite thick over a clear fire. Let get cold, then stir in three ounces of dissolved gelatine, half a pint of whipped cream, and the whipped whites of the eggs ; stir all very lightly, and place in a souffle tin, and let set ; cover over with ratafias crumbs or castor sugar. Place a white paper round the tin. 315. To Make a Boiled Custard Should you not have a proper custard saucepan, a jug serves the purpose equally well. You require at least six eggs to the pint of milk, and eight are not too many. Be sure and break the eggs into a cup before putting them into the basin, as one tainted egg will ruin all the others. Thoroughly well beat them, and add the milk, which may have been previously heated, but not to let boil ; the sugar and flavouring can also be put in the milk ; a piece of lemon-peel and a little vanilla make a very nice combination. Stir well, and then place in a jug, which plunge at once into a saucepan of boiling water. Keep stirring one way until it is just upon the boil, but on no account let it come to the boil, as if you do, it will curdle. Take it out of the saucepan, and still stir for several minutes, and add to it some brandy according to taste, and well stir that in. 316. Whipped Cream Cream needs preparing over night, and keeping in a cool place. To a pint of cream add three to four ounces of pounded sugar and the whites of two eggs. Beat the eggs to a stiff froth before adding them to the cream. Put the cream into a large basin, and add to it some very finely grated lemon-peel, the sugar, a glass of sherry, and the well-beaten eggs. Whip these all together, and as the froth arises take it off and place on a hair-sieve. 317. Tipsy Cake