The Ocklye cookery book

Boil the prunes in the water with the sugar till they are quite soft; then take them out, put the red currant jelly into the saucepan with the syrup and stand it on the stove until the jelly is dissolved. In the meantime. stone the prunes and blanch the kernels; dissolve the gelatine in a little water and put it into the saucepan when the jelly is melted; add the prunes and kernels. Pour it into a mould that has a space in the middle. Let it stand in a cool place until set; then turn it out and serve with whipped cream in the centre. In hot weather more gelatine would be required, and if no currant jelly is used, double the quantity. THE QUEEN OF PUDDINGS Ingredients Half a pint of breadcrumbs. One ounce of butter. One pint of milk. Marmalade. Two ounces of moist sugar. A teacupful of castor sugar. Two eggs. Hundreds and thousands. One lemon. Put the breadcrumbs, milk, moist sugar, and butter into a saucepan, with the yolks of the eggs and the grated rind of the lemon; stir it over the fire till the butter is melted; then put it into a pie-dish and bake a light brown; when done spread a layer of marmalade over the top; beat the whites of the eggs with the castor sugar and the juice of half the lemon till quite thick; put it over the top of the pudding, sprinkle it with hundreds and thousands, and place it in a very slow oven for about half an hour to set it. It may be served either hot or cold. RAIGSMORE PUDDING Ingredients The yolks of three eggs and the Two tablespoonfuls of flour. white of one. Grated lemon peel. One pint and a half of milk. Ratafias. Four tablespoonfuls of pounded Pounded cinnamon. sugar. Beat up the eggs, add the milk gradually; mix the flour and the sugar together, with some grated lemon peel, and stir in the milk and eggs by degrees. Boil it over a slow fire, stirring it till it thickens to prevent its burning. Put some ratafias at the bottom of a shallow glass dish, and pour the cream through a sieve on to the cakes. This dish is served cold, and should be made the day before, as the cakes ought to lose all consistency before it is sent to table. Dust some very fine cinnamon over it. RAISIN PUDDING Ingredients One quart of milk. Three ounces of castor sugar. A quarter of a pound of bread. One lemon. crumbs. Kaisins. Three eggs. Put the milk into a saucepan, with the thinly cut peel of the lemon; when boiling pour it on to the breadcrumbs, and let it stand for twenty minutes; then take out the peel, add the sugar and well beaten eggs. Butter a pie-dish, line it with split raisins, put it in the mixture, and bake in a moderate oven for three quarters of an hour. RICE CREAM Ingredients One pint and a quarter of milk. A quarter of an ounce of leaf Three ounces of rice. gelatine. One ounce and a half of sugar. A bit of vanilla. Half a pint of cream. Wash the rice in cold water, drain it, put it into a saucepan with the milk and a small bit of vanilla, and cook it very gently until it is quite soft; add the sugar and the gelatine dissolved in a very little milk; mix well together, turn out into a basin, and when it is nearly cold, stir in lightly the whipped cream, and pour it into a mould; when set turn it out, and serve with a compote of fruit. RICE CROQUETTES Ingredients Four ounces of rice. A small piece of cinnamon. One pint and a half of milk. Apricot jam. One ounce of sugar. Lard.