Put the butter, sugar, syrup, and ginger into a sauce- pan, heat it gently until the butter is melted, then sift in the flour, and add the lemon juice. Wax a baking pan, and pour into rounds, at a good distance apart, one dessert-spoonful of the mixture. Bake in a slow oven a deep golden brown; lift out of the oven, and just as they are commencing to set lift off with a knife, and quickly roll round a slipper mould, with the rough side out; when set, remove the mould. Whip up the cream, add a little sugar and the vanilla, fill part up with white cream, and the remainder may be coloured pink ; serve at once. Dissolve the gelatine in ^ pint of milk, mix the corn flour with the remainder cold, pour milk and gelatine to corn flour, add sugar and flavouring, boil 5 minutes, strain to yolks of eggs. Put at the bottom of some cherries ; fill with the mixture ; when quite cold dip in warm water and turn out. Serve with cold raspberry sauce, for which take 2 tablespoonfuls of old raspberry jam, sugar and water, boil 10 minutes, strain and use. No. 107. CRYSTAL PALACE PUDDING. 2 large teaspoonfuls corn flour | pint milk ^ oz. gelatine 2 oz. sugar Yolks of 2 eggs ^ teaspoonful vanilla A little angelica and candied cherries✪ Crystal Palace Pudding small dariole moulds some of the angelica and candied 66 No. 108. \ PUDDING A LA CONCORDE. 6 o z. finely-minced suet 4 oz. apricot jam 3 oz. candied cherries 2 oz. sugar Grated rind of an orange 1 glass of sherry 4 oz. flour 2 oz. minced apple 3 oz. mixed peel, finely minced £ teaspoonful cinnamon 3 small eggs £ pint cream or milk✪ Pudding a la Concorde Put all the dry ingredients into a basin, beat up the eggs, add the cream and wine, and with this mix the pudding ; butter a fancy mould, and dust with sugar ; put in the mixture, cover with buttered paper, and stand in a pan of boiling water, allowing the water to come within an inch of the top of the mould, and steam gently 2\ to 3 hours. Turn out and serve with German egg sauce (page 117). The pudding mould should not be quite filled. Turn into a dish and serve with custard sauce flavoured with vanilla or any pretty coloured fruit puree. 2 oz. grated chocolate Mix the corn flour and chocolate with a little cold milk, boil the remainder with the sugar and pour over the corn flour and chocolate, return to saucepan, and boil gently ten minutes ; add vanilla, and pour into a wetted mould, or small moulds if preferred. When cold, turn out. A border mould is pretty with whipped cream in the centre, or it may be served with custard sauce. No. 109. CHOCOLATE PUDDING (Cold). 2 oz. corn flour f pint milk 2 oz. loaf sugar A few drops of vanilla✪ Chocolate Pudding (Cold) 67 No. no. CUTLETS EN SURPRISE. 2 tablespoonfuls raspberry jam 3 oz. butter A little candied angelica 3 oz. flour 3 oz. castor sugar 2 tablespoonfuls of Demerara 3 tablespoonfuls of water 2 eggs✪ Cutlets en Surprise sugar

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Put the butter, sugar, syrup, and ginger into a sauce- pan, heat it gently until the butter is melted, then sift in the flour, and add the lemon juice. Wax a baking pan, and pour into rounds, at a good distance apart, one dessert-spoonful of the mixture. Bake in a slow oven a deep golden brown; lift out of the oven, and just as they are commencing to set lift off with a knife, and quickly roll round a slipper mould, with the rough side out; when set, remove the mould. Whip up the cream, add a little sugar and the vanilla, fill part up with white cream, and the remainder may be coloured pink ; serve at once. Dissolve the gelatine in ^ pint of milk, mix the corn flour with the remainder cold, pour milk and gelatine to corn flour, add sugar and flavouring, boil 5 minutes, strain to yolks of eggs. Put at the bottom of some cherries ; fill with the mixture ; when quite cold dip in warm water and turn out. Serve with cold raspberry sauce, for which take 2 tablespoonfuls of old raspberry jam, sugar and water, boil 10 minutes, strain and use. No. 107. CRYSTAL PALACE PUDDING. 2 large teaspoonfuls corn flour | pint milk ^ oz. gelatine 2 oz. sugar Yolks of 2 eggs ^ teaspoonful vanilla A little angelica and candied cherries small dariole moulds some of the angelica and candied 66 No. 108. \ PUDDING A LA CONCORDE. 6 o z. finely-minced suet 4 oz. apricot jam 3 oz. candied cherries 2 oz. sugar Grated rind of an orange 1 glass of sherry 4 oz. flour 2 oz. minced apple 3 oz. mixed peel, finely minced £ teaspoonful cinnamon 3 small eggs £ pint cream or milk Put all the dry ingredients into a basin, beat up the eggs, add the cream and wine, and with this mix the pudding ; butter a fancy mould, and dust with sugar ; put in the mixture, cover with buttered paper, and stand in a pan of boiling water, allowing the water to come within an inch of the top of the mould, and steam gently 2\ to 3 hours. Turn out and serve with German egg sauce (page 117). The pudding mould should not be quite filled. Turn into a dish and serve with custard sauce flavoured with vanilla or any pretty coloured fruit puree. 2 oz. grated chocolate Mix the corn flour and chocolate with a little cold milk, boil the remainder with the sugar and pour over the corn flour and chocolate, return to saucepan, and boil gently ten minutes ; add vanilla, and pour into a wetted mould, or small moulds if preferred. When cold, turn out. A border mould is pretty with whipped cream in the centre, or it may be served with custard sauce. No. 109. CHOCOLATE PUDDING (Cold). 2 oz. corn flour f pint milk 2 oz. loaf sugar A few drops of vanilla 67 No. no. CUTLETS EN SURPRISE. 2 tablespoonfuls raspberry jam 3 oz. butter A little candied angelica 3 oz. flour 3 oz. castor sugar 2 tablespoonfuls of Demerara 3 tablespoonfuls of water 2 eggs sugar

Choice cookery