Four seasons cookery books

2 eggs, separated 2-3 0z./50-75 g. castor sugar American scant 2 cups apple cider 4 cup goes raisins scant { 4 Cup currants scant 4 cup dark seedless raisins 2 tablespoons butter 2 tablespoons light brown sugar 13 cups fresh white bread crumbs 2 eggs, separated 4-6 tablespoons granulated sugar Sieve the flour and salt together. In a separate bowl cream the butter and sugar until light and fluffy. Gradually add the eggs, alternately with the flour. Beat in the milk and grapefruit zest. Pour the mixture into a greased pudding basin and cover with foil. Steam for 13 hours, turn out and serve with Grapefruit sauce. Thinly pare the zest of one grapefruit and squeeze the juice from both. Place in a saucepan with golden syrup to taste and bring to the boil. Moisten the arrowroot with 2 tablespoons cold water, add to the pan and bring to the boil, stirring con- stantly until sauce clears. Beat in the butter and serve with Golden grapefruit sponge. Pour 3 pint/3 dl./14 cups cider over the dried fruit, allow to stand overnight then drain and reserve the liquid. Add extra cider to make liquid up to } pint/3dl./14 cups again and heat with the fat and brown sugar until the sugar dissolves. Stir in the breadcrumbs and heat for a further 2 minutes. Remove from the heat and stir in - the egg yolks, one at a time. Spoon half the bread mixture into a greased 13 pint/1 litre/1 quart ovenproof dish, cover with half the fruit and then remaining bread mixture. Bake in the centre of a mod- erately hot oven (375°F, 190°C, Gas Mark 5) for 15 minutes, or until set. Whisk the egg whites until very stiff and fold in the castor sugar. Place remaining fruit on top of the pudding and pile the meringue on top. Return to the oven for about 10 minutes, until the meringue is lightly browned. Serves 4-6. 63 ag Chestnut soufflé Imperial/Metric 1 Ib./450 g. chestnuts 4 0z./125 g. castor sugar little milk 4 eggs, separated 1 tablespoon flour few drops vanilla essence American 1 Ib. chestnuts + Cup granulated sugar little milk 4 eggs, separated 1 tablespoon all-purpose flour few drops vanilla extract Coffee liqueur sauce Imperial/Metric > pint/3 dl. strong black coffee pinch salt 2 0z./50 g. sugar 4 tablespoons coffee liqueur 2 teaspoons arrowroot 1 egg yolk knob of butter American 13 cups strong black coffee dash salt 4 Cup granulated sugar 4 tablespoons coffee liqueur 2 teaspoons arrowroot 1 egg yolk knob of butter Butter an ovenproof soufflé dish. Cook the chestnuts (see page 43) and reduce to a smooth purée with the sugar and just sufficient milk to make the mixture a smooth paste. Beat in the egg yolks, one at a time, sprinkling in a little flour with each addition. Beat the egg whites until stiff and fold lightly into the chestnut mixture with the vanilla essence. Pour into the prepared dish and bake in a moderately hot oven (375°F, 190°C, Gas Mark 5) for about 35 minutes, until well risen and golden brown. Serve at once with Coffee liqueur sauce. Heat the coffee, salt and sugar to boiling point and add the liqueur. Moisten the arrowroot with a little cold water, add to the pan and stir, over moderate heat, until the mixture clears. Remove sauce from heat, stir in the egg yolk quickly and then the butter to give the sauce a gloss. -_ SiN Som, b xo STS SA AZae Pm ERY » ty fe ex a " Ge fe Were a V's Sh Ak Light Christmas pudding Imperial/Metric 4 0z./125 g. soft brown sugar 7 0z./200 g. plain flour 1 teaspoon bicarbonate of soda 7 teaspoon salt > teaspoon ground cinnamon > teaspoon grated nutmeg > teaspoon ground mixed spices 4 0z./125 g. seedless raisins 4 0z./125 g. currants 4 0z./125 g. sultanas 4 0z./125 g. chopped mixed peel 2> fl. oz./65 ml. corn oil