Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Wash three ounces of tapioca and boil it slowly for fifteen minutes with one quart of milk, stirring it occasionally. When HOT PUVDINGS, CU8TAMD8, SOUFFLÉS, BTC. 806 partially cool, add two ounces of butter, one-quarter of a pound of granulated sugar, and three well-beaten eggs. Season with vanilla. Butter a deep dish, cover the edge with puff paste, put the pudding in it, and bake in moderate oven for half an hour. Padding Five eggs, one pint of milk, one gill of cream (or an ounce of butter), three tablespoons of flour, and a little salt. Reserve the white of the eggs for the hard sauce. Bake slowly one hour. \ GOLD PUDDING8, CREAMS, MERIN6UES, AND ICES Almond custard Scald, blanch, and pound very fine three ounces of almonda and only three bitter almonds. Mix thoroughly with eight custard cups of boiling cream. Place in a saucepan with the yolks of eight eggs, three ounces of granulated sugar, and one teaspoon of orange-flower water. Mix well over the fire to keep the mixture warm, but do not let it boil. Pour into custard cups. Set the cups in a pan with boiling water to half their height. Take the froth from the surface with the edge of a small piece of paper. Cover and cook slowly for twenty minutes. Let them cool in the pan. Wipe the cups clean and dry, and, if desired, serve with a dish of roasted almonds. Banana Pudding Scald one quart of milk, add the well-beaten yolks of three eggs, one tablespoon of com-starch, and granulated sugar to taste. Boil long enough to make a nice thick cream. Thinly slice three bananas, arrange in a pudding dish, then pour the boiled liquid over them. Make a meringue of the whites of the eggs. Cover the top and bake all in moderate oven until a nice brown. Serve when it is quite cool. Bavaroise with Chestnuts Remove the shells from one pound of fresh chestnuts. Put them with some water in a saucepan and cook over a slow fire GOLD PUDDINQ8, CBEAIÌ8, MEEINGUE8, ANB ICEB 307 for two hours. When the water becomes black, replace it with clean boiling water. When the chestnuts are tender, drain, skin, and pound them in a mortar with two gills of sugar syrup, reduce to a paste, and pass through a puree sieve. Place the jolks of f our eggs in a bowl and beat them up with four ounces of granulated sugar. Boil one pint of milk with half a split vanilla bean, remove the bean and pour the milk on the eggs and sugar. Place over the fire and beat with a whisk until it begins to thicken. Remove and add an ounce and a half of gelatine, previously dissolved in a little cold water. When this is stirred in, strain it through a sieve and add it to the chestnuts. Place the mixture on ice and beat well until cold, then pour it into a fancy mould packed in ice. Let it stand for two hours. Just before serving, dip in hot water and invert the mould on a cold dish, and garnish with chestnuts glazed in the following manner : Select the necessary number of chestnuts, cut a small slit in each one, arrange on a tin sheet, sprinkle with salt, and bake in an oven. When tender and cooled, remove the shells and skin. Dip in a syrup composed of one cup of granulated sugar and one gill of water, boiled until, when tested in cold water, it is brittle. Drain the chestnuts and arrange on oiled paper to dry. Cream