Harper's cook book encyclopædia

Princess Pudding. — One gill of cream, 1/2 oz. of gelatine, one gill of apricot or peach puree, one gill of orange or pineapple juice, yolks of three eggs, whites of four eggs, 2 ozs. of sugar, a little lemon -juice, a few drops of cochineal. Put the milk and gelatine into a jelly -pan, and stir over the fire until dissolved, care being taken that it does not boil, or it will curdle. Beat the yolks of the eggs well and add them to the milk. When well mixed, put them into a pan and stir over the fire till it thickens. It must not boil. Add the sugar. When sufficiently thick, pour out into a basin ; add the apricot puree, lemon - juice, and cochineal. Beat the whites of four eggs to a very stiff froth ; add them to the other ingredients, stirring lightly but thoroughly. Stir until nearly cold before putting it into a mould. Ornament the mould with bright, clear jelly, and if the weather is hot stand for a short time on ice. Queen of Puddings. — Threequarters of a pound of suet chopped and mixed with a table-spoonful of flour, Y\ lb. of seeded raisins, % lb. of currants, % lb. of sugar, % lb. of fresh bread-crumbs, grated rind of one lemon, % lb. of candied orangepeel and citron, shredded, one - half teaspoonful each of ground cinnamon, cloves, nutmeg, and allspice. Mix the materials together, and add six eggs and a half-cupful of brandy. Wet a strong cloth and dredge it with flour and a little butter; turn the mixture into it and draw the cloth into a bag, leaving enough room for the pudding to swell a little. Put it into a pot of boiling water and let it boil from four to five hours, then turn carefully into a dish. Raisin Pudding PUDDINGS, ETC Rivoli Pudding Raisin Pudding. — Shred 8 ozs. of beef suet very finely and mix with it I lb. of flour, a pinch of salt, a dessert-spoonful of moist sugar, a teaspoonful of baking-powder, the eighth of a nutmeg, grated, and 10 ozs. of stoned raisins. Mix the dry ingredients thoroughly, and stir in with them as much milk as will make a thick batter. Pour the preparation into a buttered dish, and bake in a well-heated oven. Turn out the pudding, strew sugar over it, and serve. This pudding may be boiled as well as baked. Time to bake, one hour and a half. Raspberry - jam Pudding. — Two table - spoonfuls of jam, two tablespoonfuls of flour, two table-spoonfuls of sugar, two table-spoonfuls of butter, one teaspoonful of salt, one half teaspoonful of soda, one cupful of milk, two eggs. Cream butter and sugar together. Beat eggs separately, the whites to a froth. Add the yolks of eggs to sugar and butter, then add other ingredients. The soda must be dissolved in the milk and added after the flour and the whites of the eggs have been added. Put in a mould in a steamer over hot water, and steam for two and onehalf hours. Serve with the following sauce : Cream together one cupful of sugar and one-half cupful of butter.* Take one egg and one- half cupful of cream ; beat the cream in a double saucepan and dissolve the hard sauce in it ; add the egg, yolk and white beaten together. Stir till it thickens. Add one table - spoonful of brandy, and serve hot.