The Ocklye cookery book

Boil the milk with the rind of lemon, adding sugar to taste; then stir it into the yolks of the eggs, replace it on the fire, and keep stirring it till the custard is formed. When cold add the cream, the juice of lemon, and the marmalade passed through a sieve, and freeze. FIVE-CUP PUDDING Ingredients One cnpful of milk. One cupful of jam. One cupful of suet. One cupful of flour. One cupful of breadcrumbs. Brown sugar to taste. Mix the ingredients well together, put all into a buttered basin, tie a floured pudding cloth over it, and boil for two hours. Serve with sweet sauce. FRENCH CANNELONS Ingredients Puff pastry. Lard, Apricot jam. White of egg. Roll out the pastry very thin and evenly, and cut it into pieces six inches long and two inches wide; place on each a spoonful of apricot jam, wet the edge all round with white of egg and fold the paste over twice; press the edges together to prevent the jam escaping. Put them gently into a pan of boiling lard; as soon as they begin to brown draw the pan to the side, so that they may not take too much colour before the paste is done quite through. Ten minutes will fry them. Drain them well on kitchen paper; dish them up on a dish, paper or napkin, placing one layer across another, or merely pile them high in the centre; sift pounded sugar over them and serve. They should be a nice golden colour when cooked. GATEAU GENOESE Ingredients Genoese pastry. Whipped cream. Jam. ' Chopped almonds. Cut out three rounds of pastry with a fluted cutter, about five inches across. Slice each round in half horizontally; cut out all the centres but one with a smaller cutter; spread a good layer of jam on the whole round, place a ring upon it, cover that with jam, then another ring and more jam, till all are used; the jam should show at the edges; fill the centre with whipped cream and pile it on the top. Sprinkle it all over with chopped almonds. The centres may be cut in half and used with jam on top of the rings before the cream is put on, or they make a pretty dish if each little round is covered with clotted or whipped cream, with half a preserved apricot laid in the middle, in the semblance of a poached egg. GENOESE PASTRY Ingredients Half a pound of butter. Four eggs. Half a pound of sugar. One small teaspoonful of baking Half a pound of flour. powder. Cream the butter in a basin with a wooden spoon till quite white, then add the sugar, and cream again for ten minutes; then mix in by degrees the eggs and flour, adding one egg and about one tablespoonful of flour at a time, and lastly the baking powder ; put the mixture into a buttered sautd-pan, or shallow tin, and bake for about thirty minutes ; turn out of the tin, and cut it into any shapes required. It should be about one inch thick. GINGER PUDDING Ingredients Six ounces of breadcrumbs. A gill of milk. Four ounces and a half of flour. One tablespoonful and a quarter Seven ounces and a half of finely of ground ginger. chopped suet. One teaspoonful and a quarter of One tablespoonful and a quarter baking powder. of treacle. Mix all the ingredients well together, put into a buttered basin and boil for two hours and a half. Serve with treacle, or sweet sauce round it. HARROGATE PASTRY Ingredients Puff paste. Apricot jam. Take some good puff paste, roll it out an inch in thickness, cut it into strips a quarter of an inch thick and nearly four Inches long, lay them flat on a baking tin, leave plenty of room between each for them to spread, and bake them in a hot oven. Put two together, with a layer of apricot jam between them; they may be sent to table either hot or cold. If served cold, a little clotted cream may be spread on each. JANE SIMPSON'S PUDDING Ingredients Three eggs. A few dried cherries and bther