My mother's cook book

RAIL VEAL PUDDING. 1 5 5 Cut the bread into dice and place it into a large bowl with three ounces of the sugar. Cut the citron in small, thin pieces and put these also into the bowl. Place the raisins upon a towel and folding the ends of it over them rub them therein until the stems are all separated, and adhering to the cloth ; then the raisins must be picked out and thrown into the bowl with the rest, and the sherry be poured over all. Put the remaining ounce of sugar into a small saucepan over the fire and let the sugar brown. Pour the milk over the sugar when brown, and drawing the saucepan aside from the fire stir the milk, until the sugar dissolves and colors it. Drop the yolks of eggs into a small bowl and over these pour the colored milk, stirring all together as the milk is poured in. ' Over the dry preparation in the, large bowl, pour the liquid from the small bowl, grease a proper sized pudding mould and into this put the pudding, secure over the top a greased piece of kitchen paper, place the mould into a saucepan containing sufficient boiling water to reach half way up its sides and allow the pudding to boil therein for one hour and a half. When done turn the pudding out upon a hot platter and serve with a German Sweet Sauce poured around, see page, i66. Railway Pudding. — One teacupful of powdered sugar, one teacupful of flour, one ounce of butter, one dessert spoonful of baking powder, three eggs, one-half dozen drops of essence of almonds, one tablespoonful of milk. Grease thoroughly with the butter the inside of a bread tin. Mix together in a large bowl the flour and sugar, and add to these when mixed the baking powder. Break the eggs into a small bowl and beat thent until very light, pour in with them the milk, drop into this the essence of almonds and when these are well stirred together pour all over the preparation in the large bowl. Now stir all together and when this is done pour the mixture into the bread tin, and placing this in a very quick oven bake it for ten minutes. When baked take the pudding from the oven, cut it into six or eight equal pieces and arranging these upon a flat dish, sprinkle over them a little powdered sugar. A wine sauce should be sent to the table with this to be poured in ladlefuls over the pieces of pudding as.they are served. See sauces page, 168. Notes. — This pudding should be put into the oven immediately after it is mixed. The baking-powder begins to ferment the instant that it is moistened and it is this process which must be take advantage of in baking quickly, to raise the pudding and make it light. This pudding may also be used as a tea cake and when so served the pieces should be split open and a spoonful of preserved fruit spread between the slices. Chocolate Pudding. — One-quarter of a pound of grated chocolate, one pint of milk, one-half ounce of gelatine, two ounces of sugar, one teaspoonful of essence of vanilla, yolks of four eggs, one-half gill of cold water. Cover the gelatine with the cold water and allow it to soak therein for ten minutes. Place the gelatine when dissolved into a small saucepan ; put it over the fire and stir slowly until melted, taking care that it does not boil. When melted take the saucepan from the fire and allow the gelatine to cool a little. Mix together the milk and grated chocolate, until they come to a smooth paste , then in a fresh saucepan stir the ITALIAN PUDDING. mixture over the fire until boiling. Drop the yolks of eggs into a bowl, cover them with the sugar and pour over all the hot chocolate mixture. Return this compound to the saucepan, place it over the fire and let its contents cook for two minutes, stirring constantly to prevent boiling.