Domestic and economical cookery recipes

With a small bellows blow off the waste sugar, and bake the meringues in a very moderately heated oven for two or three hours. Do not let them take more than a pale fawn colour. Then detach the meringues from the paper. With a spoon scoop out all the soft inside, and put them into the oven for a few minutes to dry the insides. I 2 They must be filled only just before serving, or they will become soft. The meringues may be filled with preserve or beaten cream sweetened and flavoured, and must be joined two together with white of egg, to take the shape of eggs. No. 327. ITALIAN MERINGUES. 4 eggs (whites) | 3 ozs. of almonds 8 ozs. of castor sugar j Some orange flowers. Blanch the almonds and cut them into strips. Mix the sugar and whites of eggs as in foregoing recipe, and mix the almonds and orange flowers with it. Bake in square cases in a gentle oven. No. 328. CROCUS PUDDING, 1 pint of good milk or cream | ^ lb. of small macaroons 6 ozs. of castor sugar j 1 teaspoonful of comfits 2 lemons [ 6 or 8 pistachio kernels 4 teaspoonsful of fine flour Put the milk into a saucepan to boil, when boiling add to it the flour which has been mixed with a little cold milk, boil three minutes, move from the stove, add the juice and grated rind of the lemons, also the sugar, allow this to cool; arrange half the macaroons in a deep dish, cover with the cream, put in the remainder of the macaroons, and fill up with the cream. Stand aside to get cold. Blanch the pistachio kernels and cut them in slices. Stick these in the top of the cream and sprinkle over it the comfits. No. 329. QUEEN PUDDING. \ pint of bread crumbs 1 pint of milk 1 oz. of butter 2 eggs 1 dessertspoonful of sugar | A little jam I Grated rind of half a lemon Put the milk on to boil. Place the bread crumbs in a basin, grate over them the lemon rind, add the butter, then pour over the boiling milk. Allow to stand a few minutes, to cool, beat in the yolks of the eggs, add the sugar, and put the pudding into a greased pie-dish, and bake in a moderate oven until set. .Remove the dish from the oven, spread the jam over the top, and pile the stiffly-beaten whites of the eggs upon the jam. Return the pudding to the oven for a few minutes to set the meringue. Sift over castor sugar, and serve. No. 330. IMPERIAL PUDDING. $ lb. of flour 2 ozs. of butter A teaspoonful of baking powder 2 ozs. of sugar Jam 1 tablespoonful of milk i egg for one hour. No. 331. PRINCESS PUDDING A LA CAMPS. \ 6 ozs. of butter | 6 ozs. of flour 6 ozs. of castor sugar j 6 ozs. of raisins 6 eggs I 0 ozs. of currants 4 ozs. of mixed peel Cream the butter and sugar. Separate the eggs, and beat the whites to a stiff froth. Add the yolks, and beat well for 10 minutes, and then the whites. Then add the flour gradually, and stir in lightly. The raisins must be stoned and finely chopped, the currants well washed, dried, and picked, and the lemon peel very finely chopped. Mix all well together. Well butter a mould, and sprinkle it with some of the finely chopped lemon peel, fill with the mixture, allowing plenty of room for the pudding to rise. Steam for four hours. Serve hot with cold flake sauce. ( See sauces.) No. 332. SLICE PUDDING.