Soups, savouries, sweets, with a chapter on breads

Soak in cold water for six or eight hours the brown-bread crusts ; drain off the water and squeeze the crusts as dry as possible in a cloth. Put the bread into a basin, add the suet, the sugar, the chopped raisins, the ginger, the treacle, and the egg well beaten; mix these well together. Butter and ornament a round basin with strips of candied peel and stoned raisins, and pour the mixture into it. Tie a cloth loosely over the top, and boil or steam for three hours. Serve with fruit-sauce. • He spake of feasting such as never boy, Taught in his school, was fated to enjoy, ^ Crabbe. ' In fumes of burning chocolate shall glow^ And tremble at the sea that froths below,* Pope. Chocolate Pudding. One and a half ounces of 'chocolat Menier' grated, three-quarters of a pint of milk, two G&gs, a tablespoonful of milk. Mix the chocolate smoothly with the tablespoonful of milk ; pour on to this the threequarters of a pint of milk boiling, and mix well together. Boil quickly for five or six minutes, by which time the chocolate will be dissolved. Remove the pan from the fire, and when it has cooled a few minutes, add the eggs well beaten previously. Pour the custard into a buttered mould, cover the top with kitchenpaper, twisting this tightly round the sides, and steam slowly for half an hour if in a metal * Lord Henry has discussed his chocolated Byron. * A certain knight swore by his honour they were good pancakes* * As You Like It.' mould; if in a china mould, five minutes longer. If served with sauce, this must be made of milk and chocolate well boiled, and flavoured with vanilla. If the chocolate used for this pudding is not sweet, a teaspoonful of sugar will be required with the milk in making it. French Pancakes. The weight of two eggs in butter, sugar, and flour, with half a pint of milk. Beat the butter to a cream, add the sugar, the eggs — one at a time — and the flour ; continue to beat for five minutes longer, adding the milk by degrees. The mixture must not be beaten after the milk is added * By nice art And sleight ofhand^ with store of milk and eggs, Formed into pancakes of an ample round,* Henry Pickering. 1 20 ^And to appease your hunger y 1 Have in my helmet brought a pie,^ 'Rehearsal.' or it will curdle. Have ready buttered eight tin plates — the size sold for a penny each — divide the batter equally on them ; bake in a moderate oven for half an hour. When ready to dish up, pass the point of a knife round the edges of the pancakes to loosen them, then spread a layer of plum or apricot jam thinly over them, and fold over in the shape of a roll. Arrange them in a pile, crossways, putting a doily under them. Chester Pudding. Two ounces of butter, four bitter and six sweet almonds blanched and pounded with four ounces of sugar, the juice and grated rind of one large lemon, four eggs, the yolks * From cold apple-pie-crust his lordship could stuff in At breakfctst to save the expense of hot muffin^ Moore. * Tliough frugal he, yet sumpttums was his board. As if to prove how much he could afford* Crabbe. and whites used separately, a soufflde or shallow pie-dish lined with puff-pastry baked a palebrown colour. Beat together for three or four minutes the yolks of the eggs, the butter, sugar, almonds, and lemon. Put the mixture in a saucepan ; let it simmer on the fire until as thick as custard. Remove it from the fire, and when cooled a little, pour into the pastry-lined dish. Cover the top with the whites of the eggs beaten to a stiff froth ; place it in the oven long enough to set the froth, but not to brown it Serve warm. * Ye waves of ocean, spare the bark ; Ye tempest of the sky — From, distant realms she comes to bring The sugar for my pie*