Soyer's standard cookery

INGREDIENTS. — Sixteen ounces of moist sugar, sixteen ounces of finely-chopped suet, sixteen ounces of sultanas, cleaned, sixteen ounces of raisins, halved and stoned, sixteen ounces of currants, washed and dried, eight ounces of shredded mixed candied peel, eight ounces of flour, eight ounces of breadcrumbs, four ounces of almonds, blanched and shredded, the grated rind of two lemons, eight eggs, two saltspoonfuls of nutmeg grated, one teaspoonful of salt, one-half pint of milk, two wineglassfuls of Brandy. METHOD. — Mix all the dry ingredients together, stir in the well-beaten eggs, milk and brandy, turn the mixture into two well-buttered bowls, steam from five to six hours. Corn Pudding. INGREDIENTS. — Six tablespoon fuls of Indian meal, two tablespoonfuls of castor sugar, one-half of a teaspoonful of finely-grated lemon rind, six eggs, two pints of milk. METHOD. — Mix the meal with a little cold milk, boil up the remainder, add the meal, sugar, and lemon rind, stir and cook gently for a few minutes. When cool, add the well-beaten eggs, half fill well-buttered cups with the mixture, and bake in a moderately hot oven for half an hour. Cornflour Pudding. INGREDIENTS. — Two pints of milk, four tablespoonfuls of cornflour, two tablespoonfuls of castor sugar, four eggs, two pinches of salt, the grated rind of a lemon. METHOD. — Mix the cornflour smoothly with a little milk, boil the remainder, and add to it the cornflour, stirring all the time. Return to the saucepan, and boil gently until it thickens, then cool slightly. Add the sugar, yolks of eggs, salt and lemon rind, and stir for two or three minutes by the side of the fire. Whisk the whites to a stiff froth, lightly add them to the rest of the ingredients, pour into a buttered pie-dish, and bake slowly for half an hour. Cranberry Pudding. (See apple pudding, and damson pudding.) Cream Buns. INGREDIENTS. — Choux paste, one pint of cream, castor sugar. METHOD. — Shape the paste as directed in the recipe for Coffee Eclairs, and bake them from ten to fifteen minutes. When cool, make an incision on one side, scoop out the soft interior, and fill them with stiffly-whipped sweetened cream. Dredge with castor sugar, and serve. Croquets of Rice. INGREDIENTS. — Eight ounces of Carolina rice, four ounces of castor sugar, one ounce of butter, lemon rind, about three pints of milk, four yolks of eggs, two whole eggs, breadcrumbs, frying-fat, salt. METHOD. — Wash and drain the rice, put it into a stewpan with two pints of milk, two good pinches of salt, a little thin lemon rind and cook until the rice is tender, adding more milk as required. When done, take out the lemon rind, add the sugar, and the yolks of eggs, stir over the fire until sufficiently cooked, then spread the mixture on a plate. When ready, form into pear or cork shapes, coat with egg and breadcrumbs, and fry in hot fat until lightly browned. Drain well, dredge with castor sugar, and serve with a fruit syrup or suitable sweet sauce. Currant Pudding, Boiled. INGREDIENTS. — One pound of currants, cleaned, one pound of suet finely chopped, two pounds of flour, milk, lemon, butter, sugar.