Soyer's standard cookery

INGREDIENTS. — Four lemons, four ounces of castor sugar, two ounces of butter, six sponge cakes, six eggs, one pint of milk, paste. METHOD. — Put the milk, butter, sugar and grated lemon rind into a stewpan, boil up, let it infuse for about fifteen minutes, then pour over the well-beaten yolks of the eggs, stirring meanwhile. Add the crumbled sponge cakes and lemon juice, mix well together, and pour into a pie-dish, the edges of which must be previously lined and decorated with the paste. (See Apple Amber.) Bake in a moderate oven from thirty to thirtyfive minutes, or until the mixture is set, then cover with the stiffly-whisked whites of eggs, and dredge liberally with castor sugar. Replace in the oven until the meringue hardens and acquires a little color. Lemon Pudding, Boiled. INGREDIENTS. — Sixteen ounces of breadcrumbs, four ounces of flour, eight ounces of finely-chopped suet, eight ounces of sugar, four lemons, four eggs, milk. METHOD. — Mix the breadcrumbs, flour, suet, and sugar together, add the well-beaten yolks of eggs, the lemon juice, and the finely-grated rinds, add milk gradually until a stiff yet thoroughly moistened mixture is formed. Turn into a buttered bowl and steam for about two and a half to three hours. Serve with cornflour or sweet melted-butter sauce. Lemon Tartlets. INGREDIENTS. — Short paste, eight ounces of butter, eight ounces of castor sugar, six yolks of eggs, two lemons. METHOD. — Cream the butter and sugar well together, beat each yolk of egg in separately, and add the juice of the lemon and the rind finely grated. Let the mixture stand in a cool, dry place for at least twenty-four hours, then bake in pattypans, previously lined with the short paste. Lemon Tartlets. (Another Method.) INGREDIENTS. — Short paste, eight lemons, eight ounces of loaf sugar, eight ounces of blanched finely-shredded almonds. METHOD. — Pare the lemons thickly, boil the fruit in two or three waters until tender, then pound or rub through a fine sieve. Replace in the stewpan, add the sugar, almonds and lemon juice, and boil until a thick syrup is obtained. Line ten or twelve patty-pans with paste, fill them with the preparation, and bake for about twenty minutes in a moderately hot oven. Macaroni or Spaghetti Pudding. INGREDIENTS. — Two ounces of macaroni or spaghetti, two ounces of butter, two ounces of sugar, two pints of milk, four eggs, the grated rind of one lemon, or other flavoring, salt. METHOD. — Break the macaroni or spaghetti into half-inch lengths, put them with two pinches of salt into the milk when boiling, and simmer until tender. Add the sugar, butter, lemon rind and the well-beaten yolks of the eggs, stir in the mixture by the side of the fire for a few minutes, but do not let it boil. Lastly, add the stiffly-whisked whites of eggs, then turn the mixture into a buttered pie-dish, and bake slowly from twenty-five to thirty minutes. Madeira Pudding. INGREDIENTS. — Eight ounces of bread in small dice, four ounces of castor sugar, four eggs, one pint of milk, two wineglassfuls of Madeira or sherry, two teaspoonfuls of grated lemon rind.