Miss Cameron's cookery book

Four oz, large-grained Florador, 1 quart milk, 2 eggs, 2 cs. castor sugar, J lb. desiccated cocoanut. Boil the Florador in the milk for ten minutes. Add the sugar and the cocoanut. Beat the eggs, and stir in. Bake in a pie-dish twenty minutes in a slow oven. » Plum Pudding. Half lb. flour, i lb. bread crumbs, f lb. suet, ^ lb. stoned raisins, i lb. sultanas, i lb. currants, J lb. chopped almonds, A lb. sugar, A lb. mixed peel, 7 eggs, 1 gill of cream, 1 gill of brandy, £ toaspoonful essence of nutmeg. Put the flour and bread crumbs in a basin, chop the suet, very finely chopped and cut up the raisins ; clean the sultanas and currants by rubbing them an a sieve, with a little flour ; cut the peel up, chop the almonds, beat up the eggs; add all the ingredients to the flour in the basin. Mix in the eggs, cream, and brandy. Put the mixture into a well-buttered mould, and steam fcr six hours. Cherry Souffle' Pudding. Four oz. fine flour (Hungarian), \ pint of milk, 5 eggs, 3 oz. castor sugar, \ lb. crystallised cherries, flavouring, and a pinch of salt. Put the milk . in a clean stewpan, break the flour with a little milk, and mix in it. Boil for ten minutes, stirring well; mix in the yolks, sugar, and flavouring; allow it to cool ; whip the whites to a stiff froth, and beat quickly and lightly into the custard. Butter a pudding basin, ornament the insido with the cherries. Put in the mixture, leaving room to rise, and steam for two hours. The souffle must be put to steam directly it is mixed. Serve with wine sauce. Canada Pudding. Two oz. fine-grained Florador, 2 oz. butter, 2 oz. sugar, 1 large egg. Rub the butter and sugar to a cream with a wooden spoon. Beat the egg well, and mix; add the grated rind of a lemon or orange. Pour into small buttered moulds, filling them three parts full, and bake in a brisk oven for twenty minutes. Serve with jam sauce. Apple Meringue. Six large apples, 4 oz. of butter, \ lb. castor sugar, 3 whites of eggs. Peel and core the apples, put them on to stew with the butter and half of the sugar; allow them to cook thoroughly. .When done, dish in a heap. Whip the whites to a stiff -froth with the other half of the castor sugar, and spread over the apples. Put in the oven to firm. It must not brown. Manito Pudding. Two eggs, 2 oz. of butter, 2 oz. of arrowroot, 2 oz. of preserved cherries, £ teaspoonful of Vanilla sugar, 1 teaspoon ful of baking powder. Beat the butter to a cream with the sugar and arrowroot ; beat the eggs for ten minutes, and mix in lightly ; add the cherries, the Vanilla sugar, and the powder. Bake for twenty minutes in a moderate oven.1 When done, turn out of the small moulds, and dip first in sugar, syrup, then in chopped-up pistachio nuts. Vienna Pudding. Five oz. of bread, stale, 3 oz. castor sugar, 3 eggs, 4 oz. sultanas, 2 oz. peel, 2 oz. loaf sugar, £ pint milk. Cut the bread in neat pieces, like dice; put it in a basin, and pour over 1 gill of sherry. Beat the eggs, put the sugar in a smal iron saucepan, and burn it black; pour the milk on it, and stir till the milk is brown, then strain it on to the eggs ; mix well, and pour on the bread ; add the sultanas and peel. Pui into a buttered mould, and steam for one hour and a hall Serve with German sauce poured round. Jewish Pudding. Twelve good-sized apples, 2 oz. castor sugar, 2 oz. fine bread crumbs, seasoning to taste, wineglassful of water. Pare, core, and cut in quarters the apple, pack neatly in a pie dish; mix the sugar and bread crumbs well together, pour in the water, sprinkle the seasoning over, lay the crumbs smooth over the top. Bake in a moderate oven for half an hour sprinkle castor sugar over, and serve. Amber Pudding.