Choice cookery

and pour this on the top, and when this is set dip the mould in warm water and turn out quickly. Serve round a cold custard sauce, flavoured with vanilla or whipped cream. These may be coloured with cochineal or left natural, according to taste. No. 123. TAPIOCA PUDDING. 2 oz. tapioca 3 eggs 1 oz. butter 1 pint milk 2 oz. sugar A little grated lemon rind A dust of salt Put the tapioca into a saucepan, with the salt and milk ; simmer slowly 20 minutes to half-an-hour ; add the sugar, lemon rind, yolks of eggs, and one white, also the butter ; pour into a buttered dish, and bake in a moderate oven about half-an-hour, or until set. Whip up the whites of egg, and sweeten with one tablespoonful of sugar; spread on the top of pudding, and make it rough with a fork, dust with sugar, and put back into ' the oven 15 minutes. Serve with cream. No. 124. VANILLA PUDDING. 2 oz. ratafias £ pint cream 1 teaspoonful vanilla 1 tablespoonful sugar A little apricot jam £ glass sherry Yolks of 4 eggs Whites of 2 eggs Some candied cherries and angelica Butter a plain mould, and decorate it with the cherries and angelica, sprinkle the ratafias with the sherry, and spread them with a little apricot jam ; cover the mould with these. Beat up the eggs, add the cream, sugar, and vanilla ; pour into the mould, cover with buttered paper, and stand in a pan of boiling water, allowing the water to come within the top of the mould. Simmer slowly one hour, or until set, but be sure it does not boil quickly, or it will become watery. Before turning out, allow it to stand two or three minutes to shrink. No. 125. VICTORIA TARTS. 2 oz. butter 2 oz. castor sugar 2 oz. Savoy or sponge crumbs 1 egg ^ of a grated lemon rind Some water icing (page 104) £ oz. minced pistachio nuts Some scraps of short paste Butter some Victoria tartlet moulds, and line with the paste, which must be rolled as thinly as possible, and well pressed into the moulds. Beat the butter and sugar to a cream, then add the crumbs, grated lemon rind, and egg (well beaten) ; mix thoroughly, and fill the moulds within £ inch of the top ; bake about 20 minutes, or until firm. Remove from the tins, and pour -over a little white water icing made with £ lb. sugar; sprinkle at once, while the icing is liquid, with the pistachios or any candied fruits. Serve. No. 126. MINCE PIES. 1 lb. currants 1 lb. raisins 1 Jb. candied orange, lemon, and citron peel 1 lb. of suet 1 lb. apples 1 lb. Demerara sugar 1 oz. mixed spice Grated rind of 3 lemons Grated rind of 3 oranges £ pint of brandy J pint sherry 1 lb. sultanas £ lb. finely minced almonds The juice of 2 lemons and juice of two oranges