Cassell's dictionary of cookery

Gateau de Porames. — Take half a pound of loaf sugar, put it into a saucepan with half a pint of water, and let it boil to a thick sjTup. Put with it one pound of nicely- fla-\-oured apples, weighed after they are pared and cored, and the thinly-sliced rind and juice of a small lemon. Stir the contents of the saucepan constantly, and boil until they are stiff. A tea-spoonful of isinglass may be added, if liked. Press the gateau into a damp mould, and when it is stiff, turn it out, and serve with custard round it. Time, about three-quarters of an hour. Sufficient for a small mould. Probable cost, 9d., exclusive of the custard. Gateau de Riz (French Eice Pudding). — Put four ounces of rice into a saucepan, with a quart of new milk, two table-spoonfuls of sugar, and the rind of half a lemon. Simmer gently until the rice is tender and the milk absorbed. Let it cool, then mix with it the well-beaten yolks of six large eggs. Pour a little clarified butter into a copper cake-mould, and turn it round on an incline until the butter has coated everj' part of it and is firm. Sprinkle some finely-grated bread-crumbs in the mould, and shake it well, so that they maj' cover the surface evenlj'. Beat the whites of the eggs to a firm froth, and mix them with the rice, then put it very gently into the mould, so as not to displace the crumbs, and bake in a moderate oven for one hour. The pudding should turn out firm and bro'wn, looking hke a cake. Probable cost. Is. 2d. Sufficient for a good-sized mould. Gateau de Semoule (French Semolina Pudding). — Put a quart of new milk into a saucepan, with the thin rind of a lemon, and let it stand by the side of the fire until the flavour is thoroughly extracted ; then take out the rind, and let the milk boil. Throw in five ounces of semohna, a lump of butter the size of a large egg, a tiny pinch of salt, and four table- spoonfuls of sugar. Simmer gently for a quarter of an hour, stirring all the time, and add gradually the yolks of six eggs well beaten. Prepare a mould as for Gateau de Riz. Just before putting the semolina into the mould, add the whites of four eggs, beaten to a firm froth. Bake in a moderate oven. Both this gateau and the Gateau de Eiz may be agreeably varied by flavouring the niUk with vanilla, cocoa-nut, or almonds, instead of lemon. Time to bake, one hour and a haK. Probable cost, Is. 2d. Sufficient for a good-sized mould. Gate au, Napolitaine .—Cut a large round spongecake into shces nearly an inch thick. Spread a little good jam on each shce, and re- place it in its original position, allowing it to soak in a little noyeau or maraschino before another slice is placed upon it. The topmost piece of cake should have jam on the under side. Sweeten a breakfast-cupful of thick cream, and flavour it according to taste. Pour this round the cake, which should be orna- mented with sugar-icing, coloured with cochi- neal. Time, one hour to prepare. Probable cost, exclusive of the noyeau or maraschino, 2s. 6d. Sufficient for a moderate-sized dish.