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

Let the milk come to a boil; pour over the bread and set aside to cool; then stir in the butter, sugar and almonds, the lemon rind and beaten eggs. Fill in the molds and bake in water till done. For the sauce, take the apricot or plum marmalade No. n or No. 12, dilute with sherry wine; add four ounces of currants and sultanas, four ounces of shredded almonds, and two ounces of orange peel cut in thin shreds; let simmer till the fruit is soft. Pour this sauce over the pudding and serve. 576.— YORKSHIRE PUDDING. This pudding does not properly belong to the class of sweet puddings served with the pastry. It is a batter pudding without sweetening, served generally with roast beef. The batter padding No. 453, without sugar, baked in a buttered square pan, makes an excellent pudding for this purpose, and some chefs use plain mixture as given here: Three-quarters of a pound of flour, one quart of milk, ten eggs, three ounces of melted butter, a little salt, grated nutmeg. Separate the eggs, and warm the milk lightly. Have the flour well sifted. Add about half of the milk to the flour and beat smooth, then add the yolks, butter and nutmeg, and gradually the rest of the milk; then add the beaten whites, and mix thoroughly. Bake in a quick oven to a nice brown. 577- COLD PUDDINGS AND SIDE DISHES. A large variety of puddings are classed under this heading; and for restaurant service these cold dishes are very useful, because they may be kept on hand and in good condition for some time; while the hot puddings lose much in quality standing after they are ready. It is necessary to have the proper forms for the different puddings to be served in an attractive manner. The high dome-shaped molds and ring mold are the most useful for cold puddings; also the timbale molds, which are best for custards. For the frozen and other large iced puddings melon and timbale molds should have tight fitting covers, and the ice cream brick molds can be used for some of the frozen puddings. Many of the frozen puddings are ice creams in reason I have placed some of them in the part of Frozen Creams. 578.— COLD CABINET PUDDING. 3 pints of rich milk, 12 yolks, 8 ozs. sugar, 2 ozs. gelatin, 8 ozs. sultanas, 6 ozs. currants, 2 ozs. cherries, 2 ozs. pineapple, a little mace, the grated rind of one lemon. Cut the candied fruit in dice, and with the rai.sins and currants, let simmer in a pint of light syrup or wine sauce till all the liquid is taken up by the fruit, then let cool. Soak the gelatin in a little cold water. When soft strain ofi the water and put the gelatin aside. Prepare the cake same way as for Baked Cabinet Pudding No. 484, and moisten with a little sherry wine or syrup. Fill into the molds (which require no butter for this pudding) in layers with the soaked fruit. Let the milk and sugar come near to the boiling point; stir in the yolks; take o& when it begins to thicken; add flavor and gelatin, and strain. Pour the custard over the cake in the molds, let soak in thoroughly, and set in the ice box till the gelatin is well set. Unmold the puddings by dipping in hot water for a moment; turn out on dish. Serve with whipped cream, or with a cold fruit sauce. 579.— CHOCOLATE FARINA PUDDING. 3 pints of milk, i pint of whipped cream, i lb. sugar- 4 ozs. chocolate, 6 ozs. farina, i^ oz. gelatin, vanilla flavor. Soak the gelatin in a little cold water. Set milk and sugar to boil. Sprinkle in the farina, and let boil to a creamy consistency. Take ofi the fire, add the chocolate; stir until well dissolved, then add the gelatin and flavor. Stir on ice till it begins to set, draw in lightly the whipped cream, dip the pudding molds in water, dust with sugar, fill in with the mixture and set in the ice box. When cold and firm turn from the molds, and serve with a cold cream sauce.