Choice cookery

Beat the castor sugar and butter to a cream ; then add the eggs (beaten), the flour and cocoanut ; beat thoroughly. Butter some small cutlet moulds, dust them with sugar, then with flour, and nearly fill with the mixture. Bake 15 minutes in a slow oven, turn out, and, when cool, stick in the thin end of each about one inch of angelica, to represent the cutlet bone ; dish in a circle round a glass or silver dish ; boil the Demerara sugar, jam, and water 10 minutes, rub through a hair sieve, and, when cold, pour round the cutlets. Half-a-pint of double cream may be whipped stiff, flavoured with sugar and vanilla, and piled in the centre. £ pint milk Warm the milk with the butter, pour over the cocoanut and 1 tablespoonful of sugar, allow this to stand half No. 111. * PUDDING A LA DUCHESSE. 3 oz. desiccated cocoanut 1 oz. butter 3 tablespoonfuls of sugar ^ teaspoonful vanilla essence Some short or puff pastry 3 eggs Cutlet Moulds, 2s. per dozen, by post 2s. 3d., from H. M. Young, 27, Arpley Street, Warrington. an hour, then add the yolks (beaten) and vanilla. Roll out the pastry and line a small pie dish, which must be buttered at the bottom and sides, and the edges wetted to prevent the pastry slipping inside. Ornament the edge with cut leaves, pour in the cocoanut, and bake half an hour, or until set. Whip up the whites of the eggs, with a dust of salt, until quite stiff, then stir in lightly two tablespoonfuls of castor sugar ; pile on the pudding, and sprinkle with cocoanut ; put in a slow oven until set. Serve hot or cold. No. 112. GINGER PUDDING. 3 oz. flour 3 oz. minced suet 3 oz. bread crumbs 3 oz. sugar £ lb. preserved ginger 3 eggs A little milk, if required A pinch of salt £ teaspoonful grated ginger | teaspoonful carbonate of soda Put all the ingredients into a basin, with the ginger cut up into dice, mix with the eggs (beaten), pour into a mould thickly buttered and dusted with sugar, it must not fill the mould within an inch, cover with buttered paper, stand in a saucepan of boiling water, allowing the water to come within an inch of the top ; steam 2 hours. Dish, and serve with white sauce, flavoured with ginger syrup, and a little ginger cut up in dice. No. 113. GATEAUX OF PEACHES. \ tin of peaches \ teaspoonful cochineal 2 teaspoonfuls vanilla 1 oz. pistachio nuts 3 eggs 3 oz. flour 3 oz. sugar 1^ oz. butter A little water icing Put the eggs and the sugar into a basin, place this over a pan of boiling water and whip briskly, until warm; remove the basin, and continue the whipping until the mixture is almost stiff enough to lift up with the whisk. Eub the peaches through a fine sieve and add 2 tablespoonfuls of the puree to the mixture, the cochineal, 1 teaspoonful of vanilla, and the flour passed through the sieve. Stir this in very lightly. Have a plain mould prepared, by first brushing it over with dissolved butter, then throw into it some castor sugar ; shake the mould so as to coat it entirely ; then turn it over and knock out the loose sugar ; then dust in the same way with flour. Pour in the mixture, and pin round the outside a band of buttered paper ; bake for about 30 minutes in a slow oven ; then remove from the mould, and when cold cut in slices about 1 inch thick, spread thickly with the remainder of the puree, place the rounds together again, and pour over the water icing, prepared as