The Ideal cook book

Separate the yolks and whites of four eggs; beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the stove, and when it comes to a perfect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar, and flavor with vanilla and use as a meringue. TN 606. Currant Pudding (Boiled)—Ingredients—14 oz. of flour, 7 oz. of suet, 7 oz. of currants, a little milk. Have the currants washed and dried, mixed with the finely minced suet and flour. Moisten the whole with sufficient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water. Boil four hours and serve with butter and sugar.. 606. Currant Bun Pudding—Ingredients—4 buns, jam, white of1 egg, 2 oz. of sugar. Line a pie dish with the buns previously soaked in milk, put _ between them a layer of jam and bake half an hour. Whip the white of the egg up with the sugar, and place on the top when done. These last two receipts are baked puddings. 607. Gingerbread Pudding—Ingredients—2 oz. lard or butter, 2 tablespoonfuls brown sugar, 2 do. golden syrup, I egg, 1 teacupful milk, 1 teaspoonful ground ginger, 8 oz. flour, I teaspoonful baking powder. Work the butter and sugar together, then add the egg beaten well, the ginger, golden syrup and milk, and then the flour and baking powder. Steam four hours. ~——. 608, Ginger Pudding—Ingredients—8 oz. of flour, 5 oz. of suet, § oz, of sugar, I large tablespoonful of grated ginger. Chop the suet finely. Add tothe flour sugar and ginger ; mix well. Butter a mould and put the ingredients in perfectly dry. Cover securely with a cloth and boil three hours. To be eaten with sweet sauce. 609. Orange Pudding (1)—Ingredients—Puff paste, ¾ lb. of butter, 9 eggs, 1 Seville orange, ¾ lb. of white sugar, a teaspoonful of orange flower water, 2 teaspoonfuls of rose water, ¼ pt. of cream, 1 hard biscuit. ‘ Make some puff paste and lay it thin in a dish and round the rim ready to receive the pudding. Melt the butter, break the eggs and add them (the yolks of all, the whites of five) well beaten, to the melted butter. Shake well together, then grate the yellow part of the rind of the orange, add the sugar finely sifted ; mix all well together, add the orange-flower water and rose water and cream; grate into the mixture a hard biscuit; mix all the ingredients thoroughly, pour into the dish lined with paste, and bake very carefully as long as you would a custard pudding. : 610. Orange Pudding (2)—Ingredients—The rind of 1 Seville 6 oz. fresh butter, 6 oz. of white sugar, 6 eggs, I apple, puff paste, Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten ; scrape a raw apple and mix with the rest ; line the bottom and sides of a dish with paste, pour in the orange mixture, and lay over it crossbars of paste. It will take half an hour to bake. | 611. Orange Pudding (3)—Ingredients—z2 Seville oranges, 1 sweet orange, 6 eggs, 4 lb. of white sugar, % lb. of butter, puff paste. Boil the oranges, changing the water four times to remove all bitterness. When they are quite tender take them out, cut them in halves and remove the seeds and inward skins and stringy portions. Beat the rinds and juice in a stone mortar, squeeze in the juice of a sweet orange through a sieve, beat / 180 THe Domrnton Cook Book. —- + up the yolks of six eggs and whites of three, and half a pound