Choice cookery

3 eggs 1 oz. butter A few pistachios Some puff or short pastry Line and ornament a small pie dish with short or puff pastry. Beat the butter and 2 oz. of the sugar to a cream, add the biscuit crumbs and the yolks and milk (beaten), lastly stir in the grated rind of the oranges and the juice. Pour quickly into the pie dish, and bake half-an-hour, or until set. Whip up the whites of the eggs to a stiff froth, stir in lightly the sugar, pile on top of the pudding in the centre, sprinkle with the pistachio nuts, blanched and minced ; put back into the oven, very gently heated, for half-an-hour. No. 120. PENMAENMAWR PUDDING. 5 oz. stale bread 3 oz. candied cherries 3 eggs £ pint milk 3 oz. castor sugar 1 oz. minced pistachios 1 oz. minced almonds 1 glass sherry Grated rind of 1 lemon Cut the bread up into dice about one-third of an inch square, pour over the sherry and allow it to soak for an hour covered ; then add the cherries cut in half, grated lemon rind, almonds, sugar, and half the pistachios. Beat up the eggs, add to them the milk (boiling), pour over bread, &c. Butter a fancy mould thickly, throw into it the remainder of the minced pistachios, shake them well round the mould, pour in the mixture, which should come within an inch of the top of the mould, cover with buttered paper, and serve with German sauce (page 117), which maybe coloured a rich red with cochineal. No. 121. PUDDING A LA ROYAL. 6 oz. bread crumbs 1 pint of double cream | tin of apricots 2 tablespoonfuls browned bread crumbs 3 oz. castor sugar A little vanilla 3 eggs A dust of salt Whip the cream until stiff, then add the yolks of the eggs, salt, sugar, and vanilla rind, and lastly add the whites of the eggs whipped to a stiff froth ; butter a plain mould thickly and dust it with the brown bread crumbs, put a layer of the white bread crumbs, then a layer of the apricots, and continue this until the mould is full ; put into a moderate oven, and bake 30 minutes. Serve with a puree of apricots round, or whipped cream, or custard flavoured with vanilla. No. 122. ST. CLAIRE PUDDING. £ pint orange or lemon jelly 1 pint milk or cream 4 yolks and 2 whites of eggs A few drops cochineal 2 oz. Savoy biscuit crumbs A little vanilla £ pint water 1 oz. gelatine A little gold leaf 2 oz. sugar 2 oz. finely minced almonds Beat up the eggs and add the milk when boiling, put back into pan and stand in a pan of boiling water and stir until it coats the spoon ; dissolve the gelatine in the water, add this to the custard, also the sugar and vanilla; divide the custard and colour one half with cochineal, pour about £ inch of each on to a wetted plate, and when set stamp out in rounds about the size of a shilling. Line a plain mould with jelly, then arrange the rounds of custard at the bottom and sides of the mould alternately, sprinkling over a little more jelly to keep them in shape. Then blow in a little gold leaf so that it will show between the rounds of jelly, allow this to get quite set ; add to the remainder of the red custard the biscuit crumbs, and pour into the mould ; allow this to set. Add the almonds to the yellow custard,