Royal baker and pastry cook

Lemon Pudding. — 1 cup sugar, 4 eggs, 2 tablespoons corn-starch, 2 lemons, juice of both, grated rind of one, 1 pint milk, 1 tablespoon butter. Heat the milk to boiling, stir in cornstarch, wet with few spoonfuls of cold water. Boil 5 minutes, stirring constantly. While hot mix in the butter and set away to cool. Beat the yolks light, add the sugar, mixing very thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream and add gradually to the cornstarch milk when latter is cold. Stir all smooth, put in buttered pudding-dish and bake until firm. Cover when done with meringue of whites of eggs. To be eaten cold. Serve with wafers. Lemon Suet Pudding. — 3 cups stale bread, 1 cup suet, y2 cup sugar, mixed with 1 teaspoon Royal Baking Powder, 4 eggs, 1 tablespoon extract lemon, 1A pints milk, pinch salt. Grate bread, chop suet, freed of skin, very fine, put them in bowl ; add sugar, eggs, beaten, salt, and extract; pour over boiling milk, stirring it the while ; let it stand 30 min¬ utes, covered, then pour into well-buttered pudding-dish ; bake in moderate oven 40 min¬ utes; serve with sugar sauce. Peach Cottage Pudding. — Make a batter with y2 cup sugar, 3 tablespoons melted but¬ ter, 1 beaten egg, 1 cup milk, 2 cups flour, l A teaspoons Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and serve with hard sauce. Fine Peach Pudding. — Fill pudding-dish with whole peeled peaches, pour over 1 pint water, cover, and bake till peaches are tender. Drain off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1 tablespoon melted butter, pinch salt. Beat hard 4 minutes, pour over peaches in dish, bake to rich brown and serve with cream. Suet Pudding. — 2 eggs, 1 cup milk, A cup molasses, y2 cup finely chopped suet, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 3 scant cups flour, spices to taste, and 1 cup mixed chopped fruit — raisins, citron, cur¬ rants, or almonds. Steam 2 hours and serve with a soft sauce. “Poor Man’s Pudding.” — y2 cup suet, chopped, A cup seeded raisins, y2 cup cur¬ rants, washed and picked, 1 A cups grated bread, 1 cup flour, 1 teaspoon Royal Baking Powder, A cup brown sugar, 1 pint milk. Mix all well together, put into well-greased mold, set in saucepan with boiling water to reach A up sides of mold; steam 2 hours; turnout on dish carefully; serve with butter and sugar. Princess Pudding. — A cup butter, 1 cup sugar, 1 large cup flour, 3 eggs, y2 teaspoon Royal Baking Powder, small glass brandy. Rub to smooth cream butter and sugar; add eggs, 1 at a time, beating few minutes after each addition; add flour sifted with powder, and brandy; put into mold well buttered, set in saucepan with boiling water to reach A up its sides; steam thus 1A hours; turn out on dish carefully; serve with lemon sauce.