Miss Cameron's cookery book

Quarter lb. bread crumbs, 2 oz. fresh butter, 2 eggs, i pint milk, J teaspoonful of essence of vanilla, 1 oz. castor *ugar, strawberry jam. Put the milk in a small saucepan with the butter; allow it to come to the boil. Put the wead crumbs in a basin with the sugar, and pour on the milk. Separate the yolks from the whites of the eggs. Beat up the yolks, and stir them into the mixture ; and the vanilla. Pour all into a buttered pie-dish, and bake Rently for half an hour. Take out and leave to cool. Beat the whites to a stiff froth. Whisk the cream till it is thick, and mix it with the whites, adding a dessertspoonful of castor sugar. Spread a thick layer of jam over tlio pudding ; then pour on the cream. Spread it with a fork, to make it look ^ugh, and sprinkle with chopped pistachio nuts. Apricot Pudding. Take 1 breakfast-cupful of fine bread crumbs, and soak thorn for live minutes in 1 pint of boiling milk. When nearly cold, add the yolks of 4 eggs well whisked, J lb. sugar, 1 glass of sherry, and 1 dozen apricots, half-cooked. Mix all well together, and pour into a pic-dish with a border of paste round the edge. Bake for half an hour. Florador Snow Pudding. Two oz. Florador, 1 pint milk, J oz. butter, 1 oz. castor sugar, J teaspoontul of vanilla essence, 1 egg, 1 table- spoonful of strawberry jam. Put the Florador in a basin and wet it with 2 tablespoonfuls of cold milk. Put the rest of the milk in a saucepan with the butter and sugar. Make it warm, and add the Florador; boil for five minutes, stirring carefully. Separate the white from the yolk of the egg, beat up the yolk and stir it into the mixture. Boil far one minute longer, add the flavouring and pour it into a china mould that has been wet with cold water, and put aside till cold and firm. Turn it out on to a glass dish, put the jam on the top. Whisk the white of the egg to a stiff froth with a dessertspoonful of castor sugar, and cover the shape with it. A few crystallised violets may be dropped on it. Rich Apple Pudding. Quarter lb. of bread crumbs, J lb. of suet, J lb. of currants, J lb. sultanas, \ lb. of apples, \ lb. of moist sugar, 4 eggs, 1 oz. of sweet almonds, a little grated nutmeg, 1 small glass of brandy. Chop the suet fine. Blanch and chop the almonds; put them in a basin with the bread crumbs, the fruit, and the seasoning. Beat up the eggs, leaving out two of the whites; stir them into the pudding. Add the brandy and a tablespoonful of milk. Mix the whole thoroughly and pour it into a well-buttered mould and boil for three hours. Compote of Cherries for Marzipan Cases. Make a syrup with £ pint of water and \ lb. sugar; flavour with lemon juice, and colour with liquid carmine; cut the glace cherries into small pieces, put them into the syrup, and cook till soft, about ten minutes. Comp6te of Freeh Cherries. Boil 1 pint of water and 1 lb. sugar to> a syrup; add a trine-glassful of kirsch or brandy, colour with a few drops of liquid carmine; stone the cherries, put them into the syrup, and simmer till cooked. Serve with whipped cream flavoured with liqueur. Compote of Chestnuts. Thirty chestnuts, £ lb. sugar, 1 pint water, 2 tablespoon - fuls brandy, 1 teaspoonful vanilla essence, 1 pint whipped cream. Scald and peel the chestnuts, and lay them in cold water till required. Boil the sugar and water to a syrup, put the chestnuts in and stew gently till tender, keep stirring, then add the brandy and the vanilla ; rub them through a sieve, put them before the fire to crisp; then lay in a crystal or silver dish, a layer of chestnuts and one of cream till you have used all, having cream uppermost. Decorate with glace cherries. Silk Pudding.