Harper's cook book encyclopædia

regulated by the strength of the preparation. Put the mixture into a saucepan over a gentle fire, and stir one way till it begins to thicken, but it must not boil. Serve in a tureen with any kind of dry, boiled pudding. Time, about eight minutes to thicken the custard. • Wine Sauce. — Boil the thin rind of half a lemon or half an orange in a wineglassful of water till the flavor is extracted. Take out the rind, and thicken the sauce by stirring into it a salt-spoonful of flour which has been mixed smoothly with a piece of butter the size of a walnut. Boil for a minute, then add half a tumblerful of any good wine. Let the sauce get quite hot without boiling; sweeten, and serve. If port is used, the juice of the lemon may be added. Wine Sauce, Superior. — Take half a tumblerful of light wine (Madeira or sherry), and mix thoroughly with it the well-beaten yolks of two eggs. Place the jar in boiling water, add a little sugar, and whisk over the fire till it is nicely frothed. Serve at once. Almond Pudding. — Blanch 3 ozs. of almonds, which can be procured shelled at any cake-baker’s or confectionery. When cold, rub them in a mortar until they are reduced to a paste, adding by degrees, to keep them from oiling, two table-spoonfuls of rose-water. Put over the fire one pint of new milk ; with % lb. of pulverized sugar beat the yolks of six eggs until very light. As soon as the milk boils, remove it from the fire, stir in the sugar and eggs, beating well all the time ; last of all, siir in the almonds, beating three or four minutes, and then set aside to cool. Froth a quart of cream that has been well sweetened until it is stiff ; remove the froth as it rises. In a glass dish arrange sponge cake, and spread raspberry-jelly over the slices, both at bottom and sides. Over this pour the custard, and on top pile the Almond and Orange PUDDINGS, ETC. Apple Pudding whipped cream. It should not be made very long before it is used. Almond and Orange Pudding. — Take the outside rinds of three sweet oranges, boil them in several waters till they are tender ; pound them in a mortar with % lb. of sugar ; blanch l/z lb. of sweet almonds and beat them very fine, with rose-water to keep them from oiling. Break sixteen eggs, but froth only six of the whites ; beat very light the yolks and the remaining whites ; cream also i lb. of fresh butter, and beat all these ingredients well together until perfectly light. Then lay a thin puff paste in the bottom of pie-plates, and, pouring in the batter, bake. Sift sugar over the top when the puddings are drawn from the oven. Amber Pudding. — Peel six apples; cut out the core and cut them into slices. Put them into a stewpan with 3 ozs. of sugar, 2 ozs. of butter, and the peel and juice of a lemon. Stew the apples till they are quite tender. Pass them through a sieve into a large bowl, and stir to the puree the yolks of three eggs. Line a pie-dish with puff paste. Pour the mixture into the dish, and put it into the oven for twenty minutes. Whip the whites of the eggs to a stiff froth. When the pudding is set, put the white of an egg on the top, and sift sugar over it. Put it back into the oven to set, but do not let it take any color.