Half an inch of cinnamon. eggs. Two cloves. Put all these ingredients into a stewpan, whisk over the fire until boiling, then draw it to the side; let it boil up again twice, strain through a hot scalded jelly bag, and pour into a mould to set. JUBILEE PUDDING Ingredients Two ounces of butter. Raspberry jam. Two ounces of sugar. Cochineal. Two ounces of breadcrumbs. A gill of cream. Two eggs. 80 OCKLYE COOKERY BOOK Rub four large tablespoonfuls of raspberry jam through a hair sieve. Cream the butter and sugar to- gether with a wooden spoon until quite white; beat in the eggs one at a time, add the breadcrumbs, two table- spoonfuls of the jam, and a few drops of cochineal ; mix it all lightly together, put the mixture into a well-buttered basin or mould, and steam for two hours. Put the remainder of the jam into a saucepan with about a table- spoonful of water, make it hot, and pour round the pudding. Whip the cream, and pile it on either side, at the moment of sending to table. LEMON CHEESECAKES Ingredients Two ounces of castor sugar. One lemon. One ounce of butter. Puff paste. Two yolks and one white of egg. Melt the butter ; put the yolks and white of egg into a basin, and whisk them slightly ; add the sugar and butter, the juice and grated rind of the lemon, and mix together. Line some patty pans with thin puff paste, nearly fill them with the mixture, and bake in a moderate oven for half an hour. LEMON CHEESECAKE MIXTURE (to keep) Ingredients Three ounces of butter. Two lemons. Six ounces of sugar. Three eggs. Put the sugar, the grated rind and juice of the lemons, the butter, and three yolks and two whites of the eggs into a small saucepan; stand it in a larger saucepan containing boiling water, and stir it over the PUDDINGS AND COLD SWEETS 81 fire till it thickens. Pour it into a jar, and when cold tie it down till wanted. It will keep a month or longer. LEICESTER CLUB PUDDING Ingredients Half a pound of sultanas. Six ounces of brown sugar. Half a pound of breadcrumbs. A quarter of a pound of preserved Half a pound of fineIy=chopped ginger. suet. Half an ounce of bitter almonds. A quarter of a pound of candied A pincli of salt. citron peel. Four eggs. Chop the ginger, almonds and citron fine, and mix them in a basin with the sultanas, breadcrumbs, suet and sugar; beat up the eggs, add them, and mix all together thoroughly; put it into a well-buttered mould, and boil it for four hours. Serve with warm custard round it. BAKED LEMON PUDDING Ingredients Three pieces of bread. The yolhis of two eggs✪ Calf's Foot Jelly and the A gill of cream or milk. whipped white of one. The grated rind of one lemon, Two ounces of sugar, and the juice. Three ounces of butter. Soak the bread in boiling cream or milk, beat it up, add the other ingredients, and bake in a moderate oven for half an hour. BOILED LEMON PUDDING Ingredients One lemon. A quarter of a pound of sugar. A quarter of a pound of suet. One egg. Half a pound of breadcrumbs✪ Boiled Lemon Pudding. G 82 OCKLYE COOKERY BOOK Chop the suet fine, mix it with the breadcrumbs and the sugar; add the grated rind and juice of the lemon, and the egg, well beaten ; mix all well together, put it into a buttered basin, and boil for an hour ; turn out, and serve with wine or sweet sauce poured round it. Two or three apples chopped fine may be added if liked✪ Suet Pudding. LEMON RICE PUDDING Ingredienis Three ounces of rice. Two ounces of butter. One pint of millt. One lemon. Tliree ounces of sugar. Two eggs✪ Lemon Rice Pudding.

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Half an inch of cinnamon. eggs. Two cloves. Put all these ingredients into a stewpan, whisk over the fire until boiling, then draw it to the side; let it boil up again twice, strain through a hot scalded jelly bag, and pour into a mould to set. JUBILEE PUDDING Ingredients Two ounces of butter. Raspberry jam. Two ounces of sugar. Cochineal. Two ounces of breadcrumbs. A gill of cream. Two eggs. 80 OCKLYE COOKERY BOOK Rub four large tablespoonfuls of raspberry jam through a hair sieve. Cream the butter and sugar to- gether with a wooden spoon until quite white; beat in the eggs one at a time, add the breadcrumbs, two table- spoonfuls of the jam, and a few drops of cochineal ; mix it all lightly together, put the mixture into a well-buttered basin or mould, and steam for two hours. Put the remainder of the jam into a saucepan with about a table- spoonful of water, make it hot, and pour round the pudding. Whip the cream, and pile it on either side, at the moment of sending to table. LEMON CHEESECAKES Ingredients Two ounces of castor sugar. One lemon. One ounce of butter. Puff paste. Two yolks and one white of egg. Melt the butter ; put the yolks and white of egg into a basin, and whisk them slightly ; add the sugar and butter, the juice and grated rind of the lemon, and mix together. Line some patty pans with thin puff paste, nearly fill them with the mixture, and bake in a moderate oven for half an hour. LEMON CHEESECAKE MIXTURE (to keep) Ingredients Three ounces of butter. Two lemons. Six ounces of sugar. Three eggs. Put the sugar, the grated rind and juice of the lemons, the butter, and three yolks and two whites of the eggs into a small saucepan; stand it in a larger saucepan containing boiling water, and stir it over the PUDDINGS AND COLD SWEETS 81 fire till it thickens. Pour it into a jar, and when cold tie it down till wanted. It will keep a month or longer. LEICESTER CLUB PUDDING Ingredients Half a pound of sultanas. Six ounces of brown sugar. Half a pound of breadcrumbs. A quarter of a pound of preserved Half a pound of fineIy=chopped ginger. suet. Half an ounce of bitter almonds. A quarter of a pound of candied A pincli of salt. citron peel. Four eggs. Chop the ginger, almonds and citron fine, and mix them in a basin with the sultanas, breadcrumbs, suet and sugar; beat up the eggs, add them, and mix all together thoroughly; put it into a well-buttered mould, and boil it for four hours. Serve with warm custard round it. BAKED LEMON PUDDING Ingredients Three pieces of bread. The yolhis of two eggs and the A gill of cream or milk. whipped white of one. The grated rind of one lemon, Two ounces of sugar, and the juice. Three ounces of butter. Soak the bread in boiling cream or milk, beat it up, add the other ingredients, and bake in a moderate oven for half an hour. BOILED LEMON PUDDING Ingredients One lemon. A quarter of a pound of sugar. A quarter of a pound of suet. One egg. Half a pound of breadcrumbs. G 82 OCKLYE COOKERY BOOK Chop the suet fine, mix it with the breadcrumbs and the sugar; add the grated rind and juice of the lemon, and the egg, well beaten ; mix all well together, put it into a buttered basin, and boil for an hour ; turn out, and serve with wine or sweet sauce poured round it. Two or three apples chopped fine may be added if liked. LEMON RICE PUDDING Ingredienis Three ounces of rice. Two ounces of butter. One pint of millt. One lemon. Tliree ounces of sugar. Two eggs.

The Ocklye cookery book