Soups, savouries, sweets, with a chapter on breads

Beat the butter to a cream, and whilst beating add the sugar, flour, lemon-peel, and raisins. Whip the egg with the milk, and add that to the mixture. Pour into a buttered mould, cover with paper, and steam for four hours. Serve with or without sauce. If the latter, make it of warmed cream slightly sweetened, and flavoured with almonds. ^ Fruit of all kinds, in coat Rough, or smooth rind, or bearded husk or shell. She gathers ; tribute large ! and on the board Heaps with unsparing hand,* — MiLTON. 'A cook of some fame^ Who invented the same Cold pudding that still bears the family name,* Ingoldsby. Lemon Souffle (Cold). Four eggs, two lemons, one-sixth of an ounce of best amber gelatine, two or three ounces of sugar, according to the acidity of the lemons. Soak the gelatine for half an hour in as much cold water as will cover it. Put the yolks of the eggs in a stewpan with the grated rind and juice of the lemons. Add the sugar and soaked gelatine ; warm until the gelatine is quite dissolved, and the whole is the thickness of rich custard. It must be constantly stirred whilst on the fire. Remove from the fire, and when nearly cold stir into it the whites of the eggs, which must pre- * Taking her horn ofplentie^ Filled with the choyce of every orchard's daintie, As peareSf plums f apples y the sTveet raspis-berry* Browne. * If you go past your dinner-time^ there'll be little relish o* your meat*—G, Eliot. viously be whipped to a stiff froth. Pour into a wet china mould, and place in a cool place for six hours to set, when turn out for the table. Rugtod. One pint * fruit-acid' (p. 214), one ounce fine sago, a few lumps of sugar if required, a quarter to half a pint cream or milk. Put the * fruit-acid ' and sago in a saucepan to simmer for an hour aiid a half, stirring occasionally to prevent burning. Take it from the fire, and, if needed, add the sugar ; let it cool before pouring it into a wet china mould. It will require from six to twelve hours to set, according to the temperature it is placed in. When required to serve, turn ^ And first they ate the white puddings^ And then they ate the blacks * The Barrin' op the Door.' * The sweet cake broken the rice and attar thrown,^ Edwin Arnold. out in a glass dish, and pour the cream or milk over it. Rose Blancmange. One and a quarter pint of milk, one tablespoonful arrowroot, eighteen sweet almonds blanched and pounded with one tablespoonful of pounded sugar, two ounces butter, two tablespoonfuls rose-water. - Mix the arrowroot smoothly with a quarter of a pint of milk, cold. Put the rest of the milk in a saucepan on the fire with the butter, sugar, rose-water, and almonds ; when boiling, pour this over the mixed arrowroot, stirring rapidly. Return the whole to the saucepan, boil for ten minutes, and pour into a wet *Let him have food and wine ; he has ridden hard^ And lacks refreshment J* Sir Henry Taylor. */7/ add another dish ; you shall have milk to it ; * Tis nourishing and good. ' Beaumont and Fletcher. mould. Two or three hours will set this blancmange, unless in hot weather, when more time must be allowed, or ice used. Serve with cold custard flavoured with m almonds and rose-water. The best arrowroot should be used, or the mould will not turn out firm. Snow Rice. One quart milk, four ounces ground rice, two ounces powdered sugar, two ounces butter, the rind of a small lemon. Mix the rice with a quarter of a pint of the milk ; boil the remainder with the lemon-peel until it is flavoured ; add the butter and sugar, and pour over the mixed rice, stirring to prevent lumps. Return all to the saucepan, ^ Eat your pudding, slave, and hold your tongue.* Prior.