The Ocklye cookery book

Well butter the inside of a plain mould or basin, then cut out some small rounds of bread the size of half a crown, dip them in clarified butter, and lay them in a circle at the bottom of the mould; cover them with a piece of bread not thicker than a penny. Now line the sides with very thin strips of bread dipped in clarified butter, laid one overlapping the other. Have ready some apples cut in thin slices and stewed with sugar to taste, a little lemon peel and half a wineglass of sherry; egg and breadcrumb the inside of your mould of bread, and put in your stewed apples; place another piece of bread (well egged and breadcrumbed) over the apples and bake until well browned. If not quite crisp when turned out, sugar and salamander the top. BAKEWELL PUDDING Ingredients Puff paste. A quarter oi a pound of butter. Orange marmalade. The yolks of lour eggs. Apricot or plum jam. The whites of two eggs. A quarter of a pound of castor Two ounces of pounded ratafias, sugar. Two ounces of breadcrumbs. Cream the butter and sugar together until quite white, add the yolks of the eggs, ratafias and breadcrumbs, and mix well together; whip the whites to a stiff froth and stir in lightly. Line a pie-dish with puff paste, cover the bottom of the dish with a thin layer of orange marmalade and another of jam; fill up the dish with the above mixture, and bake in a moderate oven for an hour and a quarter. BANANA TRIFLE Ingredients Six bananas. Custard. Strawberry jam. A gill of cream. A gill of brandy or sherry. Peel and split the bananas, cutting each half in two; spread them thickly with the jam, press them together, and put them in a glass dish; pour the brandy or sherry over them, and let them stand for an hour; then pour the custard over them, and put the whipped cream on the top. BLACK CURRANT FOOL Ingredients One pound of black currants. Half a gill of water. Six ounces of sugar. Half a pint of cream. Put the currants, sugar and water into a pan, and stew them for a few minutes till well cooked; rub them through a hair sieve, and when cold, whip the cream and stir it in. Fingers of Genoese pastry should be handed with it. BLANCMANGE Ingredients One quart of milk. A quarter of a pound of sugar. One ounce of isinglassine. A little grated nutmeg. A quarter of an ounce of cinna= The peel of half a lemon, mon. One bayleaf. Put all the ingredients into a saucepan, and simmer over a slow fire, stirring till the isinglass is dissolved; strain through a tammy or cloth into a basin, and when nearly cold pour into a mould. This can be made of any colour or flavour that will not curdle the milk. BROWN PATTIES Ingredients Two ounces of butter. Half a pint of milk. Two ounces of flour. Two eggs. Two ounces of sugar. Melt the butter ,in a stewpan, stir in the flour, add the sugar and milk, and stir it over the fire till thick; take it off, and let it stand till nearly cold; then beat the eggs in well, the yolks and whites together. Butter some mince-pie tins, pour the batter into them, and bake for twenty minutes. The oven must not be too hot. CABINET PUDDING Ingredients One ounce of almonds. A wineglass of brandy. Muscatels. One pint of milk. Four sponge cakes. One ounce of castor sugar. Six ratafias. Three eggs. Well butter a good-sized mould. Blanch the almonds and halve them, stone the raisins and lay them alternately with the almonds round the mould. Break the sponge cakes in pieces, put them into the mould with the ratafias, and pour the brandy over them. Put the eggs into a basin with the sugar, whip them lightly, stir in the milk by degrees; pour this mixture over the cakes in the mould; cover the mould with buttered paper, and steam for about an hour. Turn the pudding out carefully; serve with sweet sauce made with cream and half a wineglass of brandy in it.