My best 250 recipes

a teaspoonful of vanilla extract. When cold turn the mixture into a freezing-can, pack, and turn until it is slightly frozen. Add a quarter of a pound of chopped, candied cherries, a cupful of sultanas, a quarter of a pound of candied pineapple, chopped rather fine, and, if you have them, three or four grated macaroons. Fold in this one pint of cream whipped to a stiff froth, cover the can, repack, stand it aside for one hour, and the pudding will be ready to serve. MARLBOROUGH PUDDING Core five good-sized tart apples, cut them in thin slices, put them into a saucepan with half a cupful of water, cover the saucepan, cook quickly until the apples are soft; press them through a sieve. While they are hot add four tablespoonfuls of butter. Beat the yolks of six eggs with two cupfuls of granulated sugar ; add a quart of milk, a teaspoonful of vanilla extract and the apples; pour the mixture into a baking-dish and bake in a quick oven for thirty-five minutes. Beat the whites of the eggs until fairly stiff, add six tablespoonfuls of powdered sugar, and beat until fine and dry. Spread this over the top of the pudding, dust thickly with powdered sugar, and put the pudding back in the oven for just a moment to brown nicely. Serve it cold. A pudding made 152 My Best 250 Recipes of the quantity of materials given here will be sufficient for ten persons. QUEEN MAB PUDDING Cover half a box of gelatine with half a cupful of cold water and let stand for half an hour. Whip one pint of cream to a stiff froth. Put a pint of milk into a double boiler; when hot add the gelatine. Beat the yolks of four eggs and two-thirds of a cupful of sugar together until light; add the hot milk, gradually; return to the double boiler; cook for about two minutes, take from the fire; add a teaspoonful of vanilla extract; strain into a bowl, stand this in a pan of cracked ice, and stir constantly until the mixture just begins to thicken. At this stage fold in quickly the whipped cream, pour into a mould, and stand away to harden. Serve with candied or preserved cherries and plain whipped cream. A PLAIN CHRISTMAS PUDDING Shred and chop half a pound of suet; pick over and stone half a pound of raisins. Put the suet in a bowl, add one cupful of New Orleans molasses, one cupful of milk, half a teaspoonful of soda dissolved in a tablespoonful of water, a tablespoonful of cinnamon, and then stir in three cupfuls of flour that have been sifted with two My Best 250 Recipes 153 teaspoonfuls of baking powder. Beat vigorously, then add the raisins that have been slightly dusted with a little extra flour; pour into a greased pudding-mould, or pudding-bag ; boil continuously for three hours. Serve this pudding hot with either liquid or hard sauce. DRIED FRUIT CAKE Soak three cupfuls of dried apples or any dried fruit in sufficient cold water to cover, for twelve hours; drain, and chop rather fine. Cover with two cupfuls of molasses, simmer gently over a slow fire for two hours, and stand aside to cool. Beat one cupful of sugar and two eggs together until very light; add three-quarters of a cupful of butter that has been washed and softened; add the apples, a cupful of milk, a teaspoonful of cinnamon, half a teaspoonful of cloves, half a nutmeg grated, and a level teaspoonful of soda dissolved in a tablespoonful of warm water. Sift one pound of pastry flour and stir it into the mixture gradually. Bake the cake in a round, greased pan in a moderate oven for two hours. HICKORY-NUT CAKE Beat half a cupful of butter to a cream ; add one cupful and a half of sugar, beating all the 154 My Best 250 Recipes