Royal Victoria cook book

CARAMEL PUDDING—For the caramel, 2 ounces loaf sugar, 4 gill of cold water. For the pudding, 4 yolks and 1 white of egg, 1 tablespoon of castor sugar, $ pint milk. Put 2 ounces of loaf sugar and 4 gill of cold water in a stewpan, and boil quickly until coffee color, stir well and pour it quickly into a thoroughly dry, plain soufflé mould, and let it cool the mould all over. Make a custard of the 4 yolks, one white of egg, the castor sugar and the milk, thus :—Break the egg into a basin, add sugar, boil the milk, and when a little cool pour it on to the eggs and sugar, then strain it into the mould you have lined with caramel, steam it slowly for 1 an hour. Turn it out on to a dish, and some of the caramel will run off and form a sauce. Mrs. McKEceig. SNOW PUDDING.—Two tablespoons corn starch, 1 cup sugar. Cook in 1 pint of water like starch, add well beaten whites of 3 eggs. When cold serve, surrounded by custard. Custard made of yolks of 3 eggs. 1 pint of milk, $ cup of sugar (flavoring.) I put in a little corn starch. Mrs. THos McKEE. COTTAGE PUDDING.—One cup sugar, one cup sweet milk, 1 pint flour, 2 teaspoons melted butter, 14 teaspoons baking powder, 1 egg. Bake in a quick oven. M. SARGEANT. SUET PUDDING.—One cup suet, 1} cups currants, 1 cup sour milk, 1 cup syrup, 2 eggs. Thicken with flour. Steam 3 hours. Mrs. Tyos. McKEE. DUTCH PUDDING.—One pint flour, $ teaspoon baking powder, butter size of an egg; mix well; beat one egg light and # cup of milk. Pour into dry mixture, stir and spread 4 inch thick in baking pan. Pare and cut in eighths 4 apples, stick in dough and sprinkle with sugar. Mrs. A. J. SARJEANT. JUBILEE PUDDING.—Two eggs, their weight in butter and the same in flour, the weight of 1 egg in sugar. Beat eggs and butter to a cream, add the flour. With a teaspoon of soda mix in the sugar and 2 tablespoons strawberry jam. Pour in a buttered mould and steam 1} hours. Sauce :—One-half cup of butter, 1 cup of sugar, § cup sherry wine. Beat butter and sugar to a cream and gradually add the wine. A few minutes before serving set jug in hot water to dissolve sauce. ANNIE F. DYMENT. GERMAN RICE PUDDING.—Half a pound of rice, + pint of milk, + pound of almonds chopped fine, 1 teaspoon of butter, 2 teaspoons sugar, 3 eggs, a few drops of almond essence. Wash rice thoroughly, and put on to boil in the milk. When it is quite soft add butter, then almond, then yolks of eggs, lastly the well-beaten whites. Put piece of buttered paper in bottom of mould and turn pudding into it. Serve with cream. Walnuts can be used in place of almonds. ANNIE F. DYMENT. COCOANUT PUDDING.—One cocoanut, $ cup sugar, 1 pint milk, 1 teaspoon vanilla, 3 eggs. Beat the eggs all together until light ; add milk, sugar, vanilla and cocoanut grated. Stir until thoroughly mixed, and bake in a moderate oven for 30 minutes. Serve cold. Mrs. C. T. PEMBERTON. PRINCE ALBERT PUDDING.—Half pound butter, 4 pound sugar, 4 pound flour, { pound currants, 4 eggs. Beat butter to a thick cream, strain in by degrees the sugar, and mix both well together, then sift in flour gradually. Add the currants and moisten with the eggs, which should be well beaten. Butter a mould that will hold mixture exactly, tie down with a cloth and boil for 5 hours. Serve with wine sauce. Mrs. Boyer. CARROT PUDDING.—One cup grated carrot, 1 cup grated potatoes, 1 cup suet, 1} cups flour, 1 cup raisins, 1 cup currants, 1 teaspoon soda, | tablespoon cinnamon, | teaspoon ginger, 1 cup sugar. Steam two hours. Mrs. Matcotm MacLeop.