Handbook of practical cookery

French Pudding.— One half-pound bread crumbs, six ounces suet, two ounces of sago, five ounces of sugar, one large table-spoonful apricot jam, three eggs. Place the sago in a basin, cover it with milk, and allow it to soak over night. Place on a board the suet, remove the skin, and chop it very finely ; put it in a basin, and add to it the soaked sago and bread crumb. Mix all well together, and then add the sugar, yolks of egg, and jam. Place on a dry plate the whites of egg, and with a dry knife whip them to a stiff froth. Add to the other ingredients very lightly then the whites, pour the mixture into a well- greased mould, cover the mould with a sheet of kitchenpaper, place it in a sauce-pan half full of boiling water, and let it boil two hours. German Pudding. — One half pound treacle, one half pound flour, one quarter pound suet, one gill of milk, one ounce of candied peel, one tea-spoonful carbonate of soda. Eemove the skin from the suet, place the suet on a board and chop it very finely. Place on a plate the soda, and with the blade of a knife smooth out the lumps. Place now in a large basin the flour, add the suet, then the soda, and stir all well together. Cut in small pieces the peel and add it also. In a separate basin mix well the treacle and milk. Now mix well the contents of both basins, and pour the mixture into a well-greased mould. Dip a pudding-cloth in boiling water, double it, sprinkle over a little flour, and tie it closely over the top of the mould. Place the mould in a large pan of boiling water, and boil the pudding three hours. Tipsy Cake. — One stale mould of sponge-cake, one quarter pound of almonds, two table-spoonfuls of raspberry jam, two wine-glassfuls of sherry. Cut the cake in half horizontally, pour over each half an equal quantity of sherry, then place on the top of the under half the jam ; place on the top half. Lift the cake carefully into a glass dish. Cover the almonds with boiling water, let them soak five minutes, remove the skins, and cut them in strips. Stick the cake closely over with the strips of almond, and pour round as much of the following custard as the glass dish will hold. Boiled Custard.— Three gills of milk, three eggs, two ounces of lump sugar, the rind of half a lemon. Eemove very carefully from the lemon the rind, place it in a sauce-pan, pour over the milk, and allow the sauce-pan to stand by the side of the fire for twenty minutes. Beat well in a basin the eggs, add the sugar. Take the pan from the fire, and when the milk has cooled a little, pour it through APPLE HEDGEHOG — CHANTILLY. 173 a strainer over the eggs. Stir this mixture well together and pour it into a jug. Place the jug in a pan of boiling water, and stir its contents until the eggs begin to thicken ; but take care they do not curdle. When cold, pour the custard into the glasses, and grate over the top a little nutmeg. NOTE.— To the above quantity one table-spoonful of brandy may be added if desired. Apple Hedgehog. — Two pounds apples, one quarter pound sugar, two ounces almonds, four table-spoonfuls of marmalade, one gill cold water, the whites of two eggs.