Soups, savouries, sweets, with a chapter on breads

to prevent lumps, and boil for five minutes. Remove it from the fire, and beat in the yolks of the eggs and the sugar ; stand the mixture in a warm place until half an hour before it is sent to table. Whip up the whites of the eggs to a stiff froth, add them quickly to the above, and pour the whole into a buttered souffl6e-dish. Unless the dish is very deep, pin a stiff piece of paper round it to stand 2 in. above the top, as this will help to raise the souffl6e while baking. Put it in a brisk oven for about 20 minutes, when serve immediately. Reform Cabinet Pudding. Half a pint of milk, a quarter of a pound of brown breadcrumbs rubbed through a wire * Quoth he^ " Therms something for you to eaty So stop your mouths with your ^lection treaty And wait till your dad comes home** ' O. W. Holmes. ^He kept no Christmas house for once a year ; Each day his boards were filled with lordly fare ; Sieve, one ounce butter, one and a half ounces sugar, one ounce chopped sultanas, the grated peel of a lemon, three blanched bitter almonds pounded with the sugar, two eggs. Boil the milk with the lemon -peel, and when boiling pour it on the breadcrumbs; boil together for five minutes. Remove it from the fire, and beat into it whilst hot the other ingredients. Steam in a buttered mould for an hour and a quarter ; turn out, and serve with syrup, sauce, or custard. Plum Pudding (the perfect Christmas). Three-quarters of a pound of raisins stoned and chopped fine, half a pound currants washed and dried, six ounces grated bread- * He fed a rout of yeomen with his cheer. Nor was his bread and beef kept in with care* Robert Greene. ^ Amid those orchards of the sun Give me to drain the cococCs milky bowl* Thomson. crumbs, two ounces of flour, two ounces mixed candied peels, a quarter of a nutmeg grated, twelve sweet almonds blanched and cut into shreds, four large or six small eggs, half a pint cold milk, half a pound light-coloured moist sugar, half a pound butter. Mix the butter with the flour by rubbing it against the side of a basin with the back of a wooden spoon ; add the breadcrumbs, flour, fruit, peel, almonds, nutmeg, sugar, eggs, stirring each one in separately, and lastly the milk. When evenly mixed, pour into one large or two small buttered basins ; cover with buttered paper, and steam, the large pudding seven hours, the smaller ones */ tellyoUf a woman ^ull bake you a pie every week of her life, and never come to see that the hotter tK oven the shorter the time,* — G. Eliot. * Then to their supper were they set orderly e^ With hot bag-puddingSy and good apple-pye,^ * Percy Reliques.* four hours. Turn out, and serve with raisinnectar sauce (p. 19). Baked Cocoanut Pudding. Six ounces cocoanut grated, four ounces powdered sugar, two ounces butter, rind and juice of one lemon, half pint milk, four eggs. Put the butter, cocoanut, and sugar in a saucepan on the fire; when dissolved, add the milk and the grated rind of the lemon ; boil for a minute. Remove the pan from the fire, and add the eggs well beaten and the lemon-juice. Have ready a shallow piedish, lined round sides and edges with puffpaste ; pour in the mixture, and bake immedi- ^And the kitchen-maids standi and don^t know what to do, For the rich plum-puddings are bursting their bags,* Ingoldsby. * While discourse they hold^ no fear lest dinner cool,* Milton. ately in a moderately hot oven for about an hour. Serve in the dish. Queen of the Ocean Pudding. Four ounces butter, three ounces flour, three ounces powdered sugar, four ounces chopped raisins, the grated rind of a small lemon, one ^gg, two tablespoonfuls of milk.