Royal Victoria cook book

ALMOND CREAM WITH PEACHES.—Place 1 pint of milk, $ cup granulated sugar, and a pinch of salt in the double boiler. When it comes to the boil add 1 tablespoon of blended corn starch and stir for 15 minutes; then add 4 teaspoon almond icing, beaten whites of 3 eggs, $ cup of chopped almonds. Line a bowl with peaches, pour in above mixture, and set away till next day. Heap whipped cream over all before serving. Mrs. A. E. H. CRESWICKE. TWO PUDDING SAUCES.—One cup brown sugar, 3 cups cold water, 2 ounces butter, $ lemon, dessertspoon of flour, nutmeg. Put the sugar in a dry granite pan, place on the stove and stir constantly until like a brown syrup, — add water and butter. When boiling put in the flour mixed with cold water; let it boil up. Squeeze the half lemon and also drop in the rind until ready to serve. No. 2.—One cup white sugar, 1 lemon, (juice, and rind grated), 1 tablespoon corn starch, 1 ounce butter. Beat all together and pour on it a little more than a cup of boiling water. Let it boil up once or so. Mrs. MoopiE. ALBERT PUDDING.—Beat into a cream 4 pound butter, mix with an equal weight of sugar, add to these, first the yolks and then the whites of 5 eggs, beaten well, apart, throw in 4 pound flour, § pound raisins. Put in a mould; boil for 3 hours. Mrs. RADENHURST. CUP PUDDING.—One egg, 4 cup sugar, 1 spoon butter, 4 cup milk, 14 cups flour, 14 spoons baking powder. Put in gem tins and bake in quick oven. Sauce :—The juice and rind of 1 lemon, $ cup sugar, 1 teaspoon butter, 1 cup boiling water, scant tablespoon corn starch. Miss ALICE HAINES. BAKEWELL PUDDINGS.—Take a tin dish 2 inches deep and 7 inches long; make a puff paste ; mix with whites of three eggs ; line the dish with it ; cover the bottom with preserved green gage plums. Melt 2 ounces butter, and mix with the yolks of 3 eggs, beating them up with a few drops of almond flavoring and sugar to taste. Pour this mixture on the preserve and brush the edges of the crust with yolks of eggs and bake. Take out of tin and warm before sending to the table. Put on powdered loaf sugar 4 inch thick. Serve on glass dish. No, 2.—Line a pudding dish with puff paste and spread with jam (raspberry to taste). Make a rich custard with 1 pint of cream thickened with 2 tablespoons arrowroot. When cold add the yolks of 8 eggs and whites of 6 eggs, sugar to taste. Flavor with orange flower water and bake 1 hour. Mrs. C. E. HEwson. ADELAIDE PUDDING.—Take 6 ounces of butter and 6 of sifted sugar, and beat them together, then add 1 teaspoon of ground rice and the yolks of 6 eggs. This will make 6 puddings. Put apricot juice or $ an apricot, that has been preserved whole, at the bottom of the cups, then fill the cups half full. Bake for 4 hour in a slow oven, at the end of which time the puddings ought to rise to the top of cups. Send to the table turned out of the cups, with the apricot at the top. Mrs, C. E. Hewson. PUDDING SAUCE.—One egg, 1 cup sugar, 4 cup butter, 1 glass wine. Beat butter, sugar, yolks together, then add white; stir whole over fire; do not let boil. Mrs Hewson. HARD SAUCE—For PLUM PUDDING AND OTHER Kinps.—Beat to a cream 4 pound of butter, add gradually 4 pound sugar; beat till very white; add a little lemon juice, sherry or any flavoring preferred. L. T. WHISH. FIG PUDDING.—One pint bread crumbs, 1 cup suet, chopped fine, 1 pound figs cut fine, 1 cup brown sugar, pinch of salt, 3 eggs. Mix well and steam for 3 hours. Sauce for Fig Pudding.—One-half cup butter, 1 cup sugar, 2 teaspoons flour. Beat all together, then pour on 1 cup boiling water and boil until it thickens. Flavor with vanilla or nutmeg. M. Scorr,