The Ocklye cookery book

gelatine (Half an ounce in Seven lumps of sugar rubbed on cold weather). a lemon. One pint and a half of milk. Two tablespoonfuls of marmalade. Make a custard with a pint of the milk and the eggs and sugar. Put the remainder of the milk into a cup, break the gelatine into it, and stand the cup in a basin of hot water till the gelatine is dissolved. Strain the custard and gelatine into a basin, add two tablespoonfuls of orange marmalade, mix well together, and when it is beginning to set, pour it into a mould; when sufficiently firm, turn it out and serve. COLD PUDDING Ingredients Six ounces of pound or sponge Three-quarters of an ounce of cake. gelatine. One pint of cream or milk. Three eggs. One ounce and a half of castor Custard. sugar. Make the cake into crumbs and put them into a basin; boil the cream or milk and pour it over them; let it stand, till nearly cold, then add the yolks of the eggs; put the mixture into a stewpan, place it over the fire, and keep stirring it till nearly boiling, but do not let it boil; add the sugar, and let it stand till quite cold. Dissolve the gelatine in a little milk, whip the whites of the eggs to a stiff froth, work the gelatine very quickly into the pudding, then stir in the whites very lightly; pour it into a mould, and let it stand for four hours; turn it out as you would a jelly, and serve with custard round it. CREME BRULEE* Ingredients One pint of cream. Pounded sugar. The yolks of four eggs. Beat the yolks in a basin, and having boiled the cream for a very short time, pour it on them; put it all into the saucepan, and let it come to the boil as before, stirring it all the time; pour it into the dish in which it is to be sent to table, and allow it to become quite cold; then strew a thick crust of pounded sugar over it, and brown it with a red-hot salamander. The sugar should make a hard surface like light brown ice all over the top, about an eighth of an inch thick. Serve cold. * It is amusing to remember that this recipe, which came from a country house in Aberdeenshire in the 'sixties, was offered to CURATE'S PUDDING Ingredients The weight of one egg in moist The weight of nearly two eggs sugar. in marmalade. The weight of nearly two eggs The yolks of two eggs, and the in flour. white of one. The weight of nearly two eggs A gill of milk. in fresh butter. Beat the butter to a cream; beat in the sugar, then the yolks of eggs, the flour, and marmalade; having whipped the white of egg, add that and the milk; put it into a buttered basin or mould; boil it for six hours, and serve with brandy or sweet sauce. DRUMLANRIQ PUDDING Ingredients Bread. Cream. Stewed fruit. Line a basin with bread, cut into rather thin fingers; fill it with any stewed fruit, and cover it with a round slice of bread the size of the basin. Let it stand for some hours, till the bread is well soaked with the juice; turn it out, and spread whipped cream all over it — or the bread may be cut in pieces like sponge cakes, and the fruit piled over it in a glass dish, but care must be taken that the bread is thoroughly soaked. Raspberries and currants, stoned cherries, gooseberries, plums, &c., are good done in this way; and Canadian tinned raspberries answer very well when fresh fruit is not to be had. the kitchens of Trinity College, Cambridge, by an undergraduate, and rejected with contempt. When the undergraduate became a Fellow, just thirty years ago, he presented it again ; this time it was accepted as a matter of course. It speedily became one of the favourite dishes of the May week. DUNDEE PUDDING, ICED Ingredients One pint of milk. Half a pint of double cream. One lemon. One pound of orange marmalade. Tlie yolks of six eggs.