Soyer's standard cookery

INGREDIENTS. — Eight ounces of finely-chopped beef suet, eight ounces of breadcrumbs, eight ounces of castor sugar, eight ounces of raisins, stoned and halved, two ounces of glace cherries, halved, two ounces of ground rice, four eggs, one gill of milk, the grated rind of two lemons, four tablespoonfuls of apricot marmalade or jam, one teaspoonful of ground cinnamon, salt. METHOD. — Decorate the bottom and sides of a well-buttered mold or bowl with some of the halved cherries and raisins. Put the remainder into a bowl, add the suet, breadcrumbs, sugar, ground rice, lemon rind, cinnamon, and two good pinches of salt. Beat the eggs, stir in the milk and marmalade, and when well mixed, add them to the dry ingredients, and beat well. Pour the mixture into the prepared mold, cover with a buttered paper, and steam from one and a quarter to one and a half hours. Serve with fruit syrup or suitable sweet sauce. Swiss Pudding. INGREDIENTS. — Twelve large sour baking apples, about sixteen ounces of breadcrumbs, brown sugar, butter, twelve cloves. METHOD. — Pare, core and slice the apples. Cover the bot- torn of a buttered pie-dish with breadcrumbs, add a layer of apple, sprinkle with sugar, moisten with water, and add two or three cloves and a few small pieces of butter. Repeat until all the materials are used, letting the breadcrumbs form the top layer. Pour on a little oiled butter, cover with a greased paper, and bake gently for about three-quarters of an hour. As soon as the apples begin to fall remove the paper to allow the surface to brown. Tapioca Pudding. Soak a cupful of tapioca all night in three pints of cold water, and in the morning cook for one hour in a double saucepan, stirring frequently. When done add half a teacupful of sugar, half a teaspoonful of salt, and a tumblerful of red currant or any other fruit jelly. When thoroughly mixed pour into a mold and let it get cold. This pudding should be served with cream and castor sugar. Tapioca or Sago Pudding. INGREDIENTS. — Two pints of milk, four tablespoonfuls of tapioca or sago, two tablespoonfuls of sugar, or to taste, four eggs (optional), nutmeg, salt. METHOD. — Boil the milk, sprinkle in the tapioca or sago, stir until boiling, and simmer gently until it becomes clear, stirring occasionally. Add the sugar and two good pinches of salt, and when a little cool, add the eggs, beaten. Pour into a greased pie-dish, and bake in a slow oven for about half an hour. Cream of Tea. Take half a pint of strong infusion of China tea, add five ounces of sugar, and mix with the beaten yolks of four eggs. Stir over the fire till it thickens, being careful that it does not boil, and then strain through a cloth. Now add a gill and a half of cream, and three and a quarter ounces of gelatine melted in a little hot water. Stir thoroughly and then beat in sufficient whipped cream to make one pint. Pour the whole into a mold and place upon ice to set. Timbales of Semolina. INGREDIENTS. — Two bottles of apricots, or an equal quantity of freshly-cooked fruit, two pints of water, six ounces of semolina, four ounces of castor sugar, six whole eggs, angelica, glace cherries, almonds, four tablespoonfuls of cream, Maraschino, vanilla pod.