Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

the grated rind and juice of one lemon, 10 eggs, . , . , . . u r J ■ u I ii .J ^ citron, or cherries and angelica. Dust with sugar. a pinch of soda, a pinch of salt, i grated nutmeg. _.„ ^ . .... Fill the forms with alternate layers of cake cut Mix the dry ingredients; add salt and soda to j„ ^ice, and preserved fruits; the top layer to be the milk, and mix all together. Steam in large ^ake. Soak with custard, as much as the cake molds, or in cups. Serve with wine or brandy ^an take up. Bake in water, Serve with a clear sauce. maraschino sauce. 496.—COCOANUT SUET PUDDING. 504.—DIPLOMAT PUDDING. STEAMED. 2 lbs. crumbs, ^ lb. flour, i lb. cocoanut, xlb.sugar, ^ ,^ ^^^^^^^ ^ ,j^ ^ ^ . ^^^^ 1 54 lb. chopped suet, Ja teaspoon baking powder, - „ , . ,. , \. J c ii r '2 ozs. sugar, 8 eggs, 8 ozs. apples cut in dice, 4 ozs. orange peel chopped fine, flavor of mace, i- j 1 j t . , ^ • f I .„ ■ 1. I 1,. o 40zs.slicedalmonds, 4 ozs. cherries cut in quarters, about one pint of milk, a pinch of salt, 8 eggs. , , . r j ■ i_ . , .„ ^ '^ ^^ X teaspoon of soda, pinch of salt, milk to mix. Mix the dry ingredients and the baking powder ^^^^ ^^^^^^ ^j^j ^^^ j^j^.^ ^j ^^^ j^^^^ in the flour. Add more or less milk (which de- .,. .. , . ,. . , , ... , ,, , , ^, u » o. "'''^ *°^ °^y ingredients, add milk and eggs. pends on the dryness of the crumbs). Steam or «». •_ 1 n u o ■? , ., . . „ ... Steam in large or small molds. Serve with a boil for two hours. Serve with wine cream sauce _, _ , , clear rum or brandy sauce, or orange cream sauce. 497.—STEAMED CHERRY PUDDING. 505.—EVE'S PUDDING. Prepare same as for Cocoanut Suet Pudding //"^^'^ mixture No 496 without the cocoanut; „ , . J,, J . aaa one pound of sultanas and one pound of No. 496, except add one pound or more of , . ,. „ t^uuuu ; ..LI J 1 i. lu » apples cut in dice. Steam and serve with wine cherries cut in halves, and leave out the cocoanut '^'^ ^ " cream sauce, and peel. 498.—STEAMED CHERRY ROLL. 506.—FARINA CUSTARD PUDDING. BAKED CHERRY ROLL. 4 quarts of milk i lb. farina, 8 ozs. butter, Prepare same as for Apple Roll in No. 456 or ' "'• ^"8=''' ^^ eggs, the grated rind of one lemon, No. 460, except use cherry jam No. 10. ^ •'"^e ground mace, a pinch of salt. 499.—CRANBERRY ROLL. ^^* *"^ 1"*''^ °* "'^ "'"^ '° ^°'^ "'*•» '^^ _ , , . ,_ T> 11 VI £. sugar. When it comes to the boil, sprinkle in the Prepare same as for Apple Roll No. 456 or , . ^. . , , ,,..., f » . „ u VT larina, stirring constantly, and boil slowly to a No. 460, except use a compote of cranberry No. ,^ , „ , . ., „ , , . . . . „ „ soft mush. Take from the fire; add the butter 44, or cranberry lelly No. 20. j w m , ^t j . ^' ^ ' ■> and salt. Make the eggs and the remaining quart 500.—STEAMED CITRON PUDDING. of milk into a custard, add the flavor and mix Prepare same as for Cocoanut Suet Pudding gradually with the farina; add a little more milk. No. 496, except omit the cocoanut, and add i}i if required. Fill into the prepared molds and pounds (or only one pound) of finely-cut citron. bake in water till the eggs are set. Let stand for some time after baking, before turning from the molds. Serve with wine or fruit sauce. 507.—FARINA A LA NAPOLITAINE. Make the above mixture with eighteen ounces of farina, and use eighteen yolks instead of whole eggs. When the mixture is ready, divide in three parts. Color one part with chocolate, flavor vanilla; one part pink, flavor raspberry; and flavor the other part orange or lemon, leave plain. Beat twelve whites of eggs firm, and divide in three parts and mix with the farina. Fill the mixture in alternate layers into the forms, and bake in water, same as directed in No. 506. Serve with sauce macedoine, or with sauce polonaise.