Royal Victoria cook book

SPONGE PUDDING.—Mix 2 ounces sugar, 2 ounces ‘butter, 2 ounces flour, 1 pint sweet milk. Put over the fire to thicken. Then set aside to cool. 4 eggs separated and beaten until very light—add eggs first. Set pudding in a pan of boiling water and bake 3/4 an hour. Sauce :—Half cup of butter and 1 of sugar, beaten to a cream, add 1/2 cup of sherry, stirring in by teaspoonfuls ; put in a jug or dish, which can be brought to the table. Set this in a vessel which is small enough at the top to hold the jug above the boiling water (the tea-kettle may be found convenient). Steam until it foams. Do not stir. GEORGIE McCONKEY. LEMON PUDDING.—One lemon, 1 cup of bread, cut into slices, 1 cup of cold water, 6 tablespoons of sugar, 2 eggs, 1 dessertspoon of butter. Pour the water over the bread and allow it to stand 10 minutes, then drop in the yolks of the eggs and 5 tablespoons of the sugar, add the rind and juice of the lemon and pour into a buttered pudding dish, spread the butter over the top in small pieces and bake for 20 minutes. Beat the whites of the eggs to a stiff froth, add the remaining tablespoon of sugar and spread lightly on the top of the pudding. Set in a cool oven for 10 minutes or until delicately browned. Miss SHORTREED, Toronto. LEMON SAUCE FOR PUDDINGS.—Mix 1 tablespoon corn starch with 1 tablespoon butter and }$ cup sugar. Pour over 1 large cup boiling water, grated rind and juice of lemon or orange and stir until thick. M. Scort, ARROWROOT PUDDING.—Four tablespoons arrowroot, 1 quart milk, 6 eggs, 1 cup sugar, | teaspoon of vanilla, 1 large teaspoon butter. Mix the arrowroot very smooth with 3 pint of milk. Boil the rest of the milk in a double saucepan, stirring all the time; add the butter. Let it get quite cool (having previously added the arrowroot), add eggs and sugar well beaten. Bake in a buttered mould. Do not beat eggs separately. Mrs. JOHN ARDAGH. CYNTHIA PUDDING.—Two eggs, 3 tablespoons sugar, 4 teaspoon soda, 1 teaspoon cream tartar, flour enough to make a thin batter. Bake quicky in a pie tin, and when done spread with jam or anything you like, and roll up. Eat with cold cream. Mrs. H. COCOANUT PUDDING.—Take a cocoanut, pare off the brown part, then grate it. Clarify 4 pound white sugar, and when boiling add the grated nut; let it stand until cold. Then add 4 yolks of eggs and some grated lemon peel. Bake in a dish lined with puft paste. CHOCOLATE PUDDING.—One quart milk, 3 small tablespoons sugar, } of a large cup of unsweetened chocolate, 2 eves (beaten), 3 tablespoons of corn starch. Leave out a cup of milk to mix ingredients. Boil this till the milk thickens then add the eggs; pour into a pudding dish. When cold drop whipped cream on top, or else use 4 eggs, keeping out three whites for a frosting with a little sugar and put in the oven to set. LEMON PUDDING.—Half pound bread crumbs, 6 ounces sugar, rind of 3 lemons, juice of 2 lemons, sugar to your taste, 2 eggs well beaten. Mix well and boil in cups for an hour. Serve with wine sauce. FEATHER PUDDING.—Beaten yolks of 4 eggs, 6 tablespoons flour, 1 pint of milk stirred in gradually, whites of eggs beaten stiffly, a pinch of salt. To be eaten with cream and sugar. M. SARGEANT. TAPIOCA ICE.—One cup tapioca soaked over night. In the morning put it on the stove. When boiling hot add 1 cup of sugar, and boil until clear. Slice 2 bananas in a mould, and pour the tapioca over them. When cold serve with cream and sugar. M. SARGEANT. PRUNE PUDDING.—One pound prunes (stewed and stoned), whites of 4 eggs whipped, 3/4 cup sugar added. Bake 20 minutes. Stir all together and serve with whipped cream put over the dish. HK. OTTON.