The Ocklye cookery book

This pudding is very good with a little finely chopped preserved ginger in it, and warmed ginger syrup poured round it. SWISS CREAM Ingredients Half a pint of cream. A little cream or milk. Two ounces of sugar. Sponge cakes. The rind of half a lemon. Wine. One teaspoonful of flour. Put the cream, sugar and the thinly-cut lemon-peel into a saucepan ; set it over a slow fire till it boils ; mix the flour smoothly with a little cold cream or milk, and add it; let it boil for a few minutes, stirring it carefully. Lay the slices of sponge cake, previously soaked in wine, in a glass dish, and put the hot cream over them with a spoon. The cake ought not to rise. SWISS ROLL Ingredients Two eggs. Two ounces of sugar. Two ounces of flour. Put the yolks of eggs into a basin with the sugar, and beat them well together. Whisk the white of eggs to a stiff froth and add them ; whisk the mixture for ten minutes. Stir the flour in very lightly ; spread the mixture on a greased and papered baking sheet, and bake in a moderate oven for fifteen minutes. Turn it on to a board; have ready some warmed apricot jam, spread it over the surface of the pastry, and roll it up like a bolster. Dust it over with castor sugar and serve. THATCHED PUDDING Ingredients One ounce of butter. Sugar. Two ounces of flour. Two eggs. Half a pint of milk. Red currant jelly. One lemon. Melt the butter in a stewpan, mix in the flour and a little cold milk very smoothly, and pour the rest of the milk in boiling hot; add the grated rind of the lemon and half the juice, with sugar to taste; stir well together until it boils ; take it off the fire, and when cool, stir in the yolks of the eggs ; whisk the whites to a stiff froth, and stir them in lightly. Put the mixture into a buttered pie-dish, with a few slices of red currant jelly on the top, and bake in a hot oven for about twenty minutes. TREACLE PUDDING Ingredients A quarter of a pound of butter. Two tablespoonfuls of milk. One dessertspoonful of castor One small teaspoonful of baking sugar. powder. A quarter of a pound of flour. A quarter of a pound of golden One egg. syr»P- Beat the butter and sugar to a cream, add the eggs, and beat again; then add the flour, milk, and treacle by degrees, and lastly the baking powder; mix all well together, put it into a buttered basin, and boil it for two hours, not allowing the water to cover it; serve with golden syrup, made hot and poured round it. The sugar may be omitted. It may be made with breadcrumbs instead of flour, in which case it must be steamed, not boiled. VANILLA SOUFFLE Ingredients One ounce of butter. Half a pint of milk. One ounce and a half of flour. Three eggs. One ounce and a half of sugar. Vanilla essence. Put the butter on in a saucepan to melt, stir in the flour, add the sugar and milk, and stir it over the fire till it thickens. Then take it off and add the yolks of the eggs, one at a time, beating all well together. Put a pinch of salt to the whites, whip them to a stiff froth, and stir it lightly into the mixture ; add three or four drops of vanilla essence, pour it into a well-buttered souffle tin, tie a band of buttered paper round the tin, coming three inches above it, and bake for thirty minutes. This requires a pint and a half souffld tin. VELVET CREAM Ingredients Half an ounce of isinglassine. One pint of cream. Half a pint of white wine. Sugar. The rind and juice of one lemon. Put the isinglassine into a saucepan with the wine, and the rind and juice of the lemon. When the isinglassine is dissolved strain it into a basin, stir the cream into it, add sugar to taste, and pour it into a mould to set. STEAMED VERMICELLI PUDDING Ingredients One ounce and a half of vermis Two eggs. celli. One ounce of sugar.