Cassell's dictionary of cookery

Victoria Cake (another way). — Rub the rind of two fresh lemons with sugar till the yellow part is taken oft', crush the lumps to powder, and add as much powdered sugar as will make up the quantity to half a pound. Whisk the whites of three eggs to froth, stir in the sugar, and afterwards the beaten yolks of six eggs. Last of aU, work in gradually and very thoroughly seven ounces of dried flour. Line a tin mould with buttered paper, pour in the batter, and bake the cake in a moderately-heated oven. When it is lightly brown, and when a skewer pushed into it will come out clean and dry, it is done enough. Probable cost, Is. 6d. Victoria Pudding. — Boil a little piece of stick vanilla in a pint of milk till it is pleasantly flavoured, strain it upon six ounces of finely-grated bread-crumbs, and add three table-spoonfuls of sugar, one table-spoonful of brandy, and three well-beaten eggs. Butter a mould thickly, flour it, and ornament tastefully with dried cherries, slices of preserved citron, or stoned raisins. Pour in the pudding quite cold, put a plate upon it, and steam it over boiling water. Let it stand two or three minutes, turn it upon a hot dish, and serve with Victoria sauce, or with melted red-currant jelly poured round it. Time to steam the pudding, one horn- and a quarter. Probable cost. Is. Sufiicient for four or five persons. Victoria Pudding, Superior.— Shred finely half a pound of sound beef suet free from skin and fibre, put it into a bowl, and mix with it a quarter of a pound of finelygrated bread-crumbs, six ounces of dried flour, four ounces of apples (weighed after they have been pared, cored, and chopped), four ounces of apricot jam, three ounces of finely-shred candied citron, three ounces of dried cherries, and a quarter of a pound of sugar. Mix these ingredients thoroughly, and stir into them five well-beaten eggs, half a pint of cream or milk, and two table-spoonfuls of brandy. Put the mixture into a buttered mould which it will quite fiU, tie it in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Let it stand three or four minutes, turn it upon a glass dish, and serve with brandy sauce. Time to boil the pudding, one hour and a half. Probable cost, 3s. 6d. Sufiicient for six or seven persons. Victoria Sandwiches, Savoury (for breakfast, luncheon, &c.). — Wash six or eight anchovies, cut oft' their heads and flns, take out the back-bones, and divide each fish in two, from the shoulder to the tail. Cut an equal number of thin slices of brown bread and butter ; put between two slices alternate layers of hardboiled eggs, mustard and cress cut small, and the fillets of the anchovies ; press the slices closely together, and with a sharp knife cut them into neat squares. Place them on a dish covered with a napkin, and garnish with parsley. If not wanted immediately, cover them with a napkin wrung out of cold water to keep them moist. Victoria Sandwiches, Sweet. — Beat