Soups, savouries, sweets, with a chapter on breads

Melt the butter and the sugar slowly in the cream over the fire. Remove it from the fire, and when nearly cold, pour it gradually over the flour, stirring it all the time to prevent any lumps forming. When well mixed, add the lemon-peel, the yolks of the eggs beaten, and lastly — ^just before baking — * All daye shaU thou eate and drinke of the best^ And Iwillpaye thyfare,^ — * Percy Reliques.' * Mark well the flowering cUnumds in the wood* Dryden. the white, which should be beaten to a froth. Pour the mixture into twelve small cups or dariole-tins, only half filling them. Bake in a quick oven for twenty minutes, or until the puddings are of a pale brown colour. Turn out on a paper or a linen doily, and serve immediately they are ready from the oven, or they will fall flat. Almond Custard Pudding. Make a custard in the ordinary way, using one pint of new milk, two well-beaten eggs, four bitter almonds blanched and pounded, with a teaspoonful of sugar. Line a plain mould with slices of stale almond-cake a quarter of an inch thick, and * Now goose and turkey come, and hare. And apple-pie and custard. And chicken and asparagus. And Yorkshire ham and mustard* Peter Pindar. * Goy Innd thou up yon dangling apricocks^ Which y like unruly children^ make the sire^ Stoop with oppression of their prodigal weight^ * Richard II.* pour the lukewarm custard into it ; place on one side for an hour to soak, then cover the mould tightly with kitchen-paper and steam the pudding very slowly for half an hour. Turn it out whilst warm, but do not serve until cold. The top can be ornamented with split blanched almonds and pistachio-kernels arranged in a pattern. Pâté d'Abricot One pound of apricot-pulp,* half a pound of sugar, half a pint of water, a quarter * Apricot-pulp is soldjn tins of five and seven pounds by many grocers, and at all the stores. The best is a fine apricot colour and not acid ' And Eve, within due at her hour^ prepared For dinner savoury fruits, of taste to please True appetites.^ — Milton. K * l^hen lads and lasses merry be. With possets and with juncates fine. of an ounce of gelatine — * Nelson's best amber.' Pass the apricot-pulp through a hair sieve into a basin. Dissolve over the fire the sugar in the water, and simmer until this makes a thick syrup. Meanwhile, melt the gelatine in a wineglassful of cold water, and then add it ' to the hot syrup. When the gelatine is thoroughly mixed and dissolved in the syrup, pour it through a strainer on to the cold pulp. Stir it round a few times, and then pour it into a wet china mould, and put in a cool place to set for about twelve hours. When required for table, turn it out on a glass or silver dish, and cover it with white whipped cream. Some of the apricot-pulp sold is very acid ; in this ' Unseene of all the company, I eat their cakes, and sip their wine^ * Percy Rbliqubs.' *And the latest news is told. While the fruit and cream are sold^ Jean Ingfxow. case more sugar than the half-pound will be required. Devonshire Junket One pint of new milk, one dessertspoonful of essence of rennet, four lumps of sugar, a little grated nutmeg, Devonshire cream to cover the curds. Put the milk with the sugar into a saucepan. As soon as the sugar is dissolved and the milk warm — not hot — pour it into a china bowl or dish, and stir into it the nutmeg and rennet. After the rennet is added, it should not be stirred more than twice, or the milk will not form into even curds. When the curd has set, the dish should be put in a cool place, and the cream laid lightly over it. The ^Immediate now Her spreading hands bear down the gathering curd. Which harder and harder grows ; till clear and thin The green whey rises separate,^ — Dodsley. 131 K 2