Cold dishes for hot weather

Pass 6 ripe apricots through a sieve, and add 1 pint of cream, 4 ounces of sugar, 2 eggs, 4: yolks, and 1 ounce of melted butter ; mix well, and bake in a dish lined with puffpaste, and glaze the top. CARROT PUDDING Grate half a pound of raw carrots and 1 pound of sponge-cake ; mix the well-beaten yolks of 8 eggs and the whites of 4, together with half a pint of cream, half a pound of melted butter, half a pint of wine, 3 tablespoonfuls of orange-flower water, a grated nutmeg, and sugar; stir well, and if too thick add a little more cream. Lay a puff-paste over the dish, and bake it an hour. DUTCH PUDDING Mix 2 pounds of flour with 1 pound of butter melted in half a pint of milk ; add the whites and yolks of 8 eggs beaten separately, half a pound of powdered sugar, a pound ^PUDDINGS 115 of currants, a few chopped almonds, and a little candied orange-peel; add 1 cake of compressed yeast; cover it, and allow to stand for an hour or two ; bake in a wide flat dish for an hour. GINGER PUDDING Soak 12 sponge biscuits in a pint of cream, add the yolks of 10 eggs, 2 ounces of preserved wet ginger, cut in pieces, a spoonful of the syrup, and 2 ounces of melted butter ; bake in a dish lined with tart paste, or cook in a bain-marie. GOOSEBERRY PUDDING Stew green gooseberries till they become a pulp, pass them through a sieve, and when cold add to them 6 ounces of butter, 4 ounces of sponge biscuit, powdered sugar to taste, 4 well -beaten eggs, and a glass of brandy; bake in a dish with a paste border. JAM PUDDING Mix together equal quantities of creamed butter, sugar, and raspberry jam, with 3 well-beaten eggs ; nutmeg, cinnamon, and cloves to taste ; bake in a paste-lined dish. MACAROON PUDDING Fill the bottom of a dish with macaroons, soak them in wine, and pour over them a custard made of 6 eggs, a pint and a half of cream, and a little milk ; add to it candied fruits to taste ; bake in a slow oven. NORTHUMBERLAND PUDDINGS Make a thick batter of flour and sweetened milk ; when cold and firm beat it and add to it 4: ounces of melted butter, 4 ounces of currants, 2 ounces each of candied lemon and orange-peel, and a little brandy. Butter teacups, and bake the puddings in them; when done, turn out and allow to cool. TRANSPARENT PUDDING Beat up 8 eggs, place them over the fire in a bain-marie, and add half a pound of powdered sugar, half a pound of butter, and some grated nutmeg; keep stirring till it thickens; set in a basin to cool; place a puff-paste around the edges of a dish, pour in the mixture, and bake in a moderate oven. PUDDINGS 117 WELSH PUDDING Melt half a pound of butter in a bain-marie, and gradually add to it the beaten yolks of 8 eggs and the whites of 4; sweeten with powdered sugar, and season with lemon and nutmeg ; bake in a dish bordered with paste. ^^ ^ama and Jellies APPLE MABMALADE Pabe and cut the apples into small pieces ; weigh and put them into a pan, adding half a pound of sugar to each pound of apples ; add a stick of cinnamon and the juice of a lemon ; place on a brisk fire ; when the apples are reduced to a pulp, stir the mixture till of a proper consistence, and set aside to cool. APRICOT CHEESE Pare and stone the apricots, and place in a bain-marie ; when soft pass them through a sieve ; weigh the pulp, and allow three-quarters of a pound of sugar to each pound of pulp; place in a pan and stew for threequarters of an hour. JAMS AND JELLIES 119 APRICOT JAM