The Ocklye cookery book

Chop the currants, raisins, suet, apples, and candied peel separately, all very fine, mix all the ingredients well together, and keep it in a covered jar. MOCHA PUDDING Ingredients Four eggs. One teaspoonful of baking Four ounces of castor sugar. powder. Four ounces of flour. Beat the yolks of the eggs with the sugar for ten minutes ; whip the whites to a stiff froth, and add them and the flour gradually, a little of each at a time, then add the baking powder. Butter a mould, pour in the mixture, and bake in a moderate oven for thirty-five to forty minutes. Turn it out and leave it to get cold. COFFEE BUTTER Ingredients Almonds. One large tablespoonful of very S-ix ounces of fresh butter. strong coffee. Twelve ounces of icing sugar. Blanch the almonds, cut them in strips, and put them on a tin in the oven till they are a light brown. Cream the butter and sugar together with a wooden spoon, gradually working in the coffee at the same time. Cut the cake in slices nearly an inch thick, spread them with the coffee butter, and lay them one on top of the other in the original shape ; cover the cake all over with the butter, and stick it thickly with the almonds. MOCK CABINET PUDDING Ingredients Half a pint of breadcrumbs. A gill of cream. One pint of milk. Almonds and raisins. Sugar. Wine sauce. Three eggs. Boil the breadcrumbs in the milk for a few minutes; then flavour it with a little grated nutmeg, and sweeten to taste. When it is quite cold, mix in the eggs well beaten; a gill or less of cream, if at hand, is an improvement. Put this mixture into a basin that has been well buttered, and lined alternately with stoned raisins and split almonds. Steam for one hour and a half, and serve with wine sauce. MOUSSELINE PUDDING Ingredients Two ounces of fresh butter. Five eggs. Two lemons. Vanilla essence. Two ounces of castor sugar. Apricot jam. Two ounces of fine flour. Put the butter into a basin, with the lemon peel chopped fine, beat it to a cream with a wooden spoon, then add the sugar, and beat again for about five minutes ; add the flour by degrees, the yolks of the eggs, the strained lemon juice, and a few drops of vanilla essence ; mix well together for about ten minutes ; whip the whites to a stiff froth, and put them into a buttered charlotte mould, dust it over with castor sugar, then put in the mixture and steam for an hour and twenty minutes ; turn it out, and serve with a little warmed apricot jam poured round it. OATMEAL PUDDING (after the New England manner) Ingredients Half a pint of oatmeal. Two eggs. One pint of boiled milk. Two ounces of currants. A quarter of a pound of suet. Two ounces of stoned raisins. Nutmeg. Sugar. Salt. Steep the oatmeal in the boiled milk over night. In the morning- take the finely chopped suet and mix it with the oatmeal and boiled milk, some grated nutmeg, a pinch of salt, the eggs well beaten, raisins, currants, and as much sugar as will sweeten it; stir it all well together, put it into a buttered basin, tie it very closely and boil it for two hours; turn it out and serve with wine or sweet sauce. ORANGE CREAM Ingredients One pint of milk. Half an ounce of leaf gelantine. Four ounces of sugar. Half a pint of cream. Half a pint of orange juice. Put a gill of the milk into a saucepan, and dissolve the gelatine in it; put the rest of the milk into a saucepan, with the thinly cut peel of three oranges, and boil it for two or three minutes; add the sugar, and when it is dissolved strain it into the gelatine; let it get quite cold, then stir in the orange juice, and when it begins to thicken and get firm, stir in the cream, stiffly whipped, and pour it into a mould to set. In hot weather a little more gelatine must be used. ORANGE FOOL Ingredients Half a pint of cream. Sugar. Two oranges.