Dora's cook book

Soak one box of gelatine an hour in cold water, just enough to cover it. Put one quart of rich cream into a basin. Scrape two ounces of French chocolate and mix with eight spoonfuls of sugar, wet this with two tablespoons of the boiling cream, and rub with the bowl of the spoon until a smooth paste. Then stir this to the boiling milk, and all into the gelatine. Beat the yolks of ten eggs well, add these, stir three minutes, when take from the fire and strain. Set the basin in a pan of ice-water, stirring for ten minutes, when add two teaspoonfuls vanilla, and put in blancmange moulds. Set away on ice. Serve with sweetened whipped cream. ARROW ROOT PUDDING. Mix a teaspoonful of arrow root in two of cold milk; pour it into a pint of boiling milk, in which dissolve a teacupful of white sugar; stir it constantly, and add a little spice, and four eggs. Bake it half an hour in a dish lined with paste. FIG PUDDING. Half pound figs, one cup suet, half cup grated bread crumbs, one tablespoon of sugar, three eggs, one cup milk ; chop the suet and figs very fine; add spice to taste, and a glass of wine. Boil three hours, Wine sauce, EGG PUDDING, Mix together thoroughly the yolks of eight and the whites of three eggs well beaten, half a pint of rich cream, half a pound of sugar, a little flour, a little grated nutmeg, and a glass of brandy, melt half a pound of butter, add the above to it when nearly cold, and put the whole into a dish lined with puff paste. Bake twenty minutes in a slow oven. PEACH PUDDING. Soak one cup bread crumbs in one pint boiling milk, add one tablespoonful of melted butter, one-half cup sugar and five beaten eggs. Mash two cups of peaches and stir in. Boil two hours. Serve with cream and sugar. ANGELS’ FOOD. Six eggs, one cup butter, two cups sugar, four cups flour, one teaspoon soda mixed in a little milk, one teaspoon cream of tartar rubbed in the flour. Bake in jelly tins. Two cocoanuts grated, one small cake of chocolate grated, whites of four eggs beaten some, but not to a stiff froth, two pounds sugar, one tumbler water. Boil sugar and water until it is thick, then beat in the eggs until it is white, then divide in three parts; into one part mix cocoanut flavored with lemon, in the next part chocolate flavored with vanilla. Place thus in alternate layers between the cake; when it is filled up high, ice over the top with the third part, and sprinkle over it some of the cocoanut which you have left for that purpose. FAIRFIELD PUDDING. One cup finely chopped suet, two eggs, three tablespoonfuls of sugar, one cup milk, one cup raisins, one cup currants, one-half nutmeg, two teaspoonfuls baking powder, and flour enough to make a batter. Boil two hours and and a half. | . CREAM PUDDING. One quart milk, six eggs, one pint flour, two tablespoonfuls sugar, a little salt. Ifyou have cream, use one pint, and a pint of milk. EVERY DAY PUDDING. One quart milk, six eggs, eight tablespoonfuls flour, and a little salt. Bake half an hour. CHOCOLATE PUDDING. Half a cake of chocolate, vanilla to flavor, scant half pint of soda cracker crumbs, butter size of an egg, one half pint boiled milk, whites of six eggs, half cup of sugar, salt to taste; boil in a mould for onehour. Serve hot. HOMINY PUDDING. One cup of cold boiled hominy, two cups of milk, one tablespoonful sugar, one teaspoonful butter, a pinch of salt, two egos. Work the melted butter well into the hominy, mashing all lumps, then the beaten yolks, next sugar and salt, then gradually the milk ; lastly the PUDDINGS. Yo NAT whites. Beat until perfectly smooth, and bake in a greased pudding dish until delicately browned. POTATO PUDDING.