Two oz. tapioca, 1J pints cold water, \ lb. red jam (rasp- berry or red currant jellies✪ Silk Pudding). Soak the tapioca all night in the cold water, next day add it to the jam ; pour into a pie- dish, and bake in the oven till cooked, about one hour. Stir occasionally. This can be eaten hot or cold. Serve with custard or cream. Cheese Cake Mixture. Four oz. butter, 4 oz. castor sugar, yolks of 12 eggs, juice of 2 lemons, rind of 1 grated, white of 1 egg beaten to a stiff froth. Work the butter to a cream, add the sugar, then the yolks one by one, stirring well, then the lemon juice and rind, add the crumbs of 1 sponge cake✪ Cheese Cake Mixture and the whisked white of egg lightly. Cherries in Marzipan. Half lb. ground almonds, 6 oz. French icing sugar, 1 tea- ^oonful orange flower water, 1 tablespoonful brandy✪ Cherries in Marzipan, 1 white °* *gg. Mix all together into a stiff paste ; form into little. 156 MISS CAMERON'S COOKERY BOOK. round cases 1£ in. in diameter, using a little icing sugar on the board and your hands to smooth them; brush round with syrup of sugar and water, and roll in finely-chopped pifr tachio nuts. Fill with compote of cherries ; decorate on top with whipped white of egg and pink sugar. Railway Pudding. Two eggs, 4 oz. flour, 4 oz. sugar, 2 oz. butter, 1 teaspoon- ful baking powder. Put sugar and flour into a basin. Rub in 1 oz. of butter ; melt 1 oz. and pour it in the pan the pudding is to be baked in. Mix into flour the powder, eggs, and \ gill of milk. Mix well, pour in tin, and bake. Serve with any kind of jam spread over it. Rice Creams a la Me'tropole. Two oz. of best Carolina rice, J pint double cream, 1 oz. castor sugar, 1 teaspoonful essence of vanilla. Boil the rice in \ pint of milk till tender. The grains must be thoroughly separate. Strain off and put to cool. Whip the cream to a stiff froth ; add to it the sugar and vanilla ; mix in the rice. Fill little china cases with the mixture, heaping it up, and serve cold, with pink sugar and finely-chopped pistachios, or crystallised violets sprinkled over. Luncheon Pudding 1 . One quart milk, 4 oz. Florador, 2 oz. sugar, 2 oz. butter, 2 eggs, 2 tablespoonfuls marmalade, remains of any pastry uncooked. Put an edge of pastry round a pie-dish. Boil the Florador in the milk for five minutes; then mix in the sugar, butter, eggs beaten up, and the marmalade. Pour into the pie-dish, and bake half an hour. Apricot Egga. Take a tin of apricots &t\& «fe\rcRata, i\*fc fruit from the syrup. Cut a sponge cake mto «a\*X\. rovrnta^ ^\& S^koblV^ MISS CAMEliON'S COOKERY BOOK. 157 a glass dish. Pour the syrup aver this. Take the half apricots and place one on each round of cake. Arrange some Devonshire cream neatly round each apricot on the sponge cake, so that the dish looks like poached eggs. Grate a little nutmeg over each to represent pepper. German Sauce for Puddings. Two yolks of eggs, 1 wineglassful of sherry, 1 dessert- spoonful of sugar. Whisk over the fire to a froth. Yeatman Pudding. Three oz. butter, 4 oz. of fine flour (Hungarian), 3 eggs, 3 oz. of sugar, 1 teaspoonful of essence of vanilla, 1 dessert- spoonful of baking powder. Cream the butter with the sugar, separate the yolks from the whites of the eggs, and beat both well. Add them to the butter with the flour, flavouring, and powder. Pour it into a buttered mould, and bake for half-an- hour in a hot oven. Serve with German sauce poured round. Caramel Pudding, ✪ Railway Pudding

AI-modernized reading of the original text

Two oz. tapioca, 1J pints cold water, \ lb. red jam (raspberry or red currant jellies). Soak the tapioca all night in the cold water, next day add it to the jam ; pour into a piedish, and bake in the oven till cooked, about one hour. Stir occasionally. This can be eaten hot or cold. Serve with custard or cream. Cheese Cake Mixture. Four oz. butter, 4 oz. castor sugar, yolks of 12 eggs, juice of 2 lemons, rind of 1 grated, white of 1 egg beaten to a stiff froth. Work the butter to a cream, add the sugar, then the yolks one by one, stirring well, then the lemon juice and rind, add the crumbs of 1 sponge cake and the whisked white of egg lightly. Cherries in Marzipan. Half lb. ground almonds, 6 oz. French icing sugar, 1 teaspoonful orange flower water, 1 tablespoonful brandy, 1 white of egg. Mix all together into a stiff paste ; form into little round cases 1£ in. in diameter, using a little icing sugar on the board and your hands to smooth them; brush round with syrup of sugar and water, and roll in finely-chopped pistachio nuts. Fill with compote of cherries ; decorate on top with whipped white of egg and pink sugar. Railway Pudding. Two eggs, 4 oz. flour, 4 oz. sugar, 2 oz. butter, 1 teaspoonful baking powder. Put sugar and flour into a basin. Rub in 1 oz. of butter ; melt 1 oz. and pour it in the pan the pudding is to be baked in. Mix into flour the powder, eggs, and \ gill of milk. Mix well, pour in tin, and bake. Serve with any kind of jam spread over it. Rice Creams a la Me'tropole. Two oz. of best Carolina rice, J pint double cream, 1 oz. castor sugar, 1 teaspoonful essence of vanilla. Boil the rice in \ pint of milk till tender. The grains must be thoroughly separate. Strain off and put to cool. Whip the cream to a stiff froth ; add to it the sugar and vanilla ; mix in the rice. Fill little china cases with the mixture, heaping it up, and serve cold, with pink sugar and finely-chopped pistachios, or crystallised violets sprinkled over. Luncheon Pudding 1 . One quart milk, 4 oz. Florador, 2 oz. sugar, 2 oz. butter, 2 eggs, 2 tablespoonfuls marmalade, remains of any pastry uncooked. Put an edge of pastry round a pie-dish. Boil the Florador in the milk for five minutes; then mix in the sugar, butter, eggs beaten up, and the marmalade. Pour into the pie-dish, and bake half an hour. Apricot Eggs. Take a tin of apricots and strain the fruit from the syrup. Cut a sponge cake into thin rounds and place in a glass dish. Pour the syrup over this.V^ Arrange some Devonshire cream neatly round each apricot on the sponge cake, so that the dish looks like poached eggs. Grate a little nutmeg over each to represent pepper. German Sauce for Puddings. Two yolks of eggs, 1 wineglassful of sherry, 1 dessertspoonful of sugar. Whisk over the fire to a froth. Yeatman Pudding. Three oz. butter, 4 oz. of fine flour (Hungarian), 3 eggs, 3 oz. of sugar, 1 teaspoonful of essence of vanilla, 1 dessertspoonful of baking powder. Cream the butter with the sugar, separate the yolks from the whites of the eggs, and beat both well. Add them to the butter with the flour, flavouring, and powder. Pour it into a buttered mould, and bake for half-anhour in a hot oven. Serve with German sauce poured round. Caramel Pudding,

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Compote of ChestnutsSilk PuddingCheese Cake MixtureCherries in MarzipanRailway PuddingRice Creams a la MetropoleLuncheon PuddingApricot EggsGerman Sauce for PuddingsYeatman PuddingCaramel Pudding

Miss Cameron's cookery book