Choice cookery

follows : — 6 oz. icing sugar, 2 tablespoonfuls liquid from the peaches, and a little vanilla, stir until warm and liquid, then pour over the cake, and quickly dust with the pistachios blanched, finely chopped, and dried. Serve as it is as a cake, or as a sweet serve round the remainder of a tin of peaches, and a little whipped cream here and there round the base. No. 114. LLANDUDNO PUDDING. 3 eggs 4 tablespoonfuls of flour A little grated lemon rind or essence 3 tablespoonfuls of jam A few drops of cochineal 1£ pints milk 2 oz. sugar Some stale sponge cake Mix the flour with the milk and 2oz. of sugar, boil five minutes, then add yolks of eggs and flavouring; stir until thick. Put a layer of sponge cake at the bottom of a glass dish, then a layer of jam ; pour over custard; allow this to cool, whip up the whites of eggs to a stiff froth, add two table-spoonfuls of red jam, or jelly and cochineal ; pour over pudding and serve. No. 115. LEMON PUDDING. £ lb. finely-minced suet 2 tablespoonfuls sugar 2 eggs Pinch of salt £ lb. flour | lb. bread crumbs Rind of 3 lemons Put the suet, bread crumbs, flour, sugar, salt, and the rind of the lemons into a basin, and mix together with the eggs (beaten). To prepare the lemons, cut off the yellow rind as thinly as possible, and mince finely. Pour the mixture into a buttered mould, and cover with buttered paper ; stand it in a saucepan of boiling water, and steam for two hours. Turn out, and serve with a lemon sauce (page 118). No. 116. LEMON CHEESE ROLL. Prepare a rich short pastry of half-a-pound of flour (page 115), and flavour it with a little grated lemon rind ;• roll it out a quarter of an inch thick, and spread over it some lemon cheese (page 72). Roll it up, and seal well together; place on a greased baking sheet, and bake about an hour. Dish on a lace paper, and dust over with sugar ; serve hot or cold. 3 oz. of flour Put the eggs, sugar, and grated lemon rind into a basin, stand it over a pan of boiling water, and whip until warm ; then remove, and continue whipping until quite stiff ; then add the flour, mixed with the baking powder, and pass it through a fine wire sieve alternately with the butter dissolved in a pan, taking care to stir it in very gently, but on no account beat it. Pour into three shallow round tins, about 8^ inches in diameter, first brushed over with a little melted butter; then dust with castor sugar, then with flour ; bake eight to ten minutes in a slow oven. Before turning out, allow the tins to stand two or three minutes. When cool, spread each thickly over with the lemon cheese (page 72) ; lay the rounds together, divide into eight or twelve pieces, dish on a lace paper, dust with castor sugar, and serve. No. 117. LEMON CHEESE SANDWICH. 3 eggs 1^ oz. of butter 3 oz. castor sugar Lemon cheese mixture Grated rind of 1 lemon § teaspoonful of baking powder No. 118. LEMON CHEESES. 6 oz. castor sugar I Grated rind and juice of Yolks of 4 eggs J large lemon White of 1 egg | 2 oz. of butter Beat up the eggs, and put them into a saucepan with all the above ingredients, and stir over a gentle heat until it thickens ; pour on to a plate, and when cool use. This may be put into jars and kept until required. No. 119. ORANGE PUDDING. Grated rind and juice of 2 oranges £ pint milk 4 oz. castor sugar 2 oz. crushed ratafias