French dishes for American tables

Turn it out of the mold, and serve with the following sauce : Put a spoonful of corn starch in a saucepan on the fire, mix with it half a glass of water, four ounces of sugar, and the thin outside peel of a lemon, stir until boiling, then add three wineglasses of sherry, brandy, or rum. 529. English Plum-Pudding. Remove the skin and the sinews from half a pound of beef suet ; chop it very fine, adding half a pound of flour, and continue to chop until the flour is thoroughly mixed with the suet ; then add eight ounces of raisins from which you have removed the seeds, and the same of currants, two ounces of citron cut in small pieces, a little nutmeg, two apples which you have pared and chopped fine, a wineglass of rum, and six eggs. Mix all well together, and then put into a buttered mold, which place in a saucepan which you have filled with water the height of your mold, and simmer gently six hours, then turn your pudding out of the mold, and serve. Instead of boiling your pudding in a mold, you may tie it securely in a buttered cloth, place it in a saucepan with some boiling water, and boil it six hours ; remove the cloth, and serve with a sauce, with rum, of the preceding articles, or sprinkle powdered sugar on top ; pour some rum over the pudding, light it, and serve burning. 530. Pudding au Marasquin. Take an ounce of raisins, from which you have removed the seeds, and two ounces of currants ; soak them in a wineglass of sherry ; then beat up slightly the yolks of six eggs, with half a pound of powdered sugar ; add your raisins and currants, a pint of milk, half an ounce of gelatine, a teaspoonful of vanilla extract, and put all together in a saucepan on the fire ; stir until the gelatine is dissolved, but do not allow your milk to boil ; then strain. Put a mold on ice, pour into it, about the depth of two inches, a part of your mixture ; when it has stiffened, cover entirely with Savoy cake an inch thick and soaked in maraschino ; then pour on top some more of your mixture, about the depth of an inch high, and continue with alternate layers of cake and your mixture until the mold is filled. Put it on the ice until needed, then turn it out of the mold, and serve. 531. Rice Pudding. Wash well, rubbing it between the hands, half a pound of rice ; change the water several times. Boil it ten minutes in boiling water ; then put it in cold water for a moment, drain it, and put it in a saucepan on the fire with three pints of milk, half a pound of sugar, and the peel of a lemon cut extremely thin and grated ; simmer gently for an hour, take it off the fire, add four eggs, stirring until well mixed, two ounces of raisins from which you have removed the seeds, two ounces of currants, and half an ounce of citron cut in small pieces. Butter a tin mold, sprinkle a few breadcrumbs on the bottom and the sides, pour in your rice, and send it to a gentle oven for an hour and a half ; turn it out of your mold, and serve with the following sauce : Put in a saucepan on the fire a tablespoonful of corn starch, four yolks of eggs, half a pint of milk, four ounces of sugar, the grated rind of an orange (or a teaspoonful of extract of vanilla) ; stir until beginning to boil, strain, and serve.