with an egg whisk. 9. Add the cream to the other ingredients. 10. Stir in one by one the yolks of four eggs. 11. Whip the whites of two eggs only to a stiff froth with a knife. 12. Lightly stir them into the other ingredients, mixing thoroughly together. 13. Well butter the inside of a pudding mould. 14. Pour in the mixture. 15. Cover the top with a piece of buttered kitchen paper. 16. When the water boils put in the mould ; the water should not stand more than half way up the mould. 17. Steam for one hour and a quarter. 18. Remove the buttered paper, and care- fully turn the pudding on to a hot dish. Serve with German sauce, page 175. Precautions. — Be careful about the boiling. GENOESE PASTRY. Ingredients. 6 ozs. of Flour. 6 ozs. of Melted Butter. £ lb. of Castor Sugar. 7 Eggs✪ Genoese Pastry. 1. Melt in a small stewpan six ounces of butter, and be careful it neither boils nor burns. 2. Take a tin about two inches in depth and cut a paper to stand two inches higher, line the tin with it. 3. Butter the paper with a paste brush dipped in the melted butter. 4. Break into a quart basin seven eggs, add half a pound of castor sugar. 5. Have ready a saucepan of boiling water large enough to rest the basin on. 6. Place the basin on the sauce- pan, and whip the eggs and sugar for twenty minutes to a stiff cream ; do not allow it to get very hot. 7. Remove the basin from the saucepan. 8. Place a fine sieve over a plate and gradually rub through six Buckmaster s Cookery. 150 ounces of flour. 9. Stir into the basin with a wooden spoon the six ounces of melted butter. 10. Now stir in lightly and gradually the flour, so that it may be thoroughly mixed. 11. Pour the mixture into the tin and bake for half an hour in a quick oven ; the cake should be of a pale brown ; when sufficiently baked the pressure of the finger leaves no mark. 12. Remove the cake from the tin, and turn it upside down on a hair sieve to cool. 13. When cold it can be cut into shapes with a cutter or made into jam sandwiches. Precautions. — Well butter the paper, and have a moderate oven. A small frying-pan does well to bake it in. PLUM PUDDING. Ingredients. 4 Eggs. 1 gill of Milk. 1 wineglass of Brandy, { teaspoonful of Salt. 2 ozs. of Almonds 1 Lemon. i lb. of Moist Sugar. } lb. of Mixed Candied Peel. \ lb. of Bread-crumbs. £ lb. of Beef Suet. \ lb. of Sultanas or Raisins. 4 lb. of Currants. h a Nutmeg. 1 lb. of Flour. 1. Place a saucepan of water over the fire to boil. 2. Chop up, very finely, half-a-pound of beef suet. 3. Well wash half-a-pound of currants and rub them dry in a cloth. 4. Spread the currants on a cloth and remove all the stones and staiks. 5. Pick over half-a- pound of sultanas, if raisins are used remove the stones. 6. Place a wire sieve over a piece of kitchen paper, and rub through a quarter of a pound of stale bread- crumbs. 7. Cut into small pieces a quarter of a pound of mixed peel. 8. Take a large basin and put Brandy Sauce. 1 5 1 ✪ Plum Pudding

AI-modernized reading of the original text

with an egg whisk. 9. Add the cream to the other ingredients. 10. Stir in one by one the yolks of four eggs. 11. Whip the whites of two eggs only to a stiff froth with a knife. 12. Lightly stir them into the other ingredients, mixing thoroughly together. 13. Well butter the inside of a pudding mould. 14. Pour in the mixture. 15. Cover the top with a piece of buttered kitchen paper. 16. When the water boils put in the mould ; the water should not stand more than half way up the mould. 17. Steam for one hour and a quarter. 18. Remove the buttered paper, and carefully turn the pudding on to a hot dish. Serve with German sauce, page 175. Precautions. — Be careful about the boiling. GENOESE PASTRY. Ingredients. 6 ozs. of Flour. 6 ozs. of Melted Butter. £ lb. of Castor Sugar. 7 Eggs. 1. Melt in a small stewpan six ounces of butter, and be careful it neither boils nor burns. 2. Take a tin about two inches in depth and cut a paper to stand two inches higher, line the tin with it. 3. Butter the paper with a paste brush dipped in the melted butter. 4. Break into a quart basin seven eggs, add half a pound of castor sugar. 5. Have ready a saucepan of boiling water large enough to rest the basin on. 6. Place the basin on the saucepan, and whip the eggs and sugar for twenty minutes to a stiff cream ; do not allow it to get very hot. 7. Remove the basin from the saucepan. 8. Place a fine sieve over a plate and gradually rub through six Buckmaster s Cookery. ounces of flour. 9. Stir into the basin with a wooden spoon the six ounces of melted butter. 10. Now stir in lightly and gradually the flour, so that it may be thoroughly mixed. 11. Pour the mixture into the tin and bake for half an hour in a quick oven ; the cake should be of a pale brown ; when sufficiently baked the pressure of the finger leaves no mark. 12. Remove the cake from the tin, and turn it upside down on a hair sieve to cool. 13. When cold it can be cut into shapes with a cutter or made into jam sandwiches. Precautions. — Well butter the paper, and have a moderate oven. A small frying-pan does well to bake it in. PLUM PUDDING. Ingredients. 4 Eggs. 1 gill of Milk. 1 wineglass of Brandy, { teaspoonful of Salt. 2 ozs. of Almonds 1 Lemon. i lb. of Moist Sugar. } lb. of Mixed Candied Peel. \ lb. of Bread-crumbs. £ lb. of Beef Suet. \ lb. of Sultanas or Raisins. 4 lb. of Currants. h a Nutmeg. 1 lb. of Flour. 1. Place a saucepan of water over the fire to boil. 2. Chop up, very finely, half-a-pound of beef suet. 3. Well wash half-a-pound of currants and rub them dry in a cloth. 4. Spread the currants on a cloth and remove all the stones and staiks. 5. Pick over half-apound of sultanas, if raisins are used remove the stones. 6. Place a wire sieve over a piece of kitchen paper, and rub through a quarter of a pound of stale breadcrumbs. 7. Cut into small pieces a quarter of a pound of mixed peel. 8. Take a large basin and put Brandy Sauce. 1 5 1

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Buckmaster's cookery