Puddings and sweets

Front matter

AND SWEETS

22101731649

I • I ^

Chapter I Pastry And Puddings Made With Pastry

The chief points to remember in successful pastry making are that it must be made in a cool place, because the colder the paste is the lighter it will be ; it must be lightly handled and rolled for the same reason ; it must be carefully mixed ; and, finally, the oven must be properly heated. Granted attention to these points pastry-making should present few difficulties.

There are several ways of ascertaining the temperature of the oven. Best of all is the ovenindicator, brought out by the Eagle Range Co., and known as the “^Eagle Heat Indicator , though if this is not to hand, M. Gouffe s “paper” test, which is as follows, is excellent : — Have ready some pieces of ordinary white kitchen paper, and try the oven by placing in it one of these every 8 or 10 minutes, till you obtain the desired temperature. If on being put into the oven the paper blackens, or even blazes up at once, the oven is manifestly too hot. If, after a stay of 2 or 3 minutes the paper turns a dark, almost ehocolate brown, the oven is “ hot,” fit for patties and small pastry generally. If, after the same time, the paper, becomes of a Havanah or cigar brown, the over is “ quick,” and ready for tarts, vol-au- vents, and such like. If the paper ’ in the same, time, only turns a yellowish brown (the shade of a deal plank), the oven is a “ moderately quick” or “ soaking” one, ready for bread, large meat or game pies, pound cake, etc. If, lastly, when left in the oven for this time, the paper, is barely tinged with a yellowish shade, spongecakes, meringues, and such like may be put in, that require only light baking. Of course there are degrees between all these shades ; but experience soon teaehes the cook to differentiate and act accordingly. But broadly speaking these tests are reliable.

When using the Indicator 450 degrees corresponds with ehocolate, or dark brown paper, and indicates a “hot” oven.

400 degrees corresponds with eigar-brown paper, or a “quick” or “sharp” oven.

350 degrees equals a yellowish-brown paper, or a “ steady” or “ soaking” oven.

275 to 250 degrees equals a very faint yellow, or a “ slack ” oven.

It must be remembered, however, when using these figures, that the heat indicator is always a trifle cooler than the interior of the oven, which must naturally be allowed for.

Pastry is roughly divided into two classes — short pastry and puff pastry, though of course there are various forms of both of these.

Good Short Crust.

1 lb. of fine, dry, sifted flour, 5 oz. clarified beef dripping or butter, or half lard and half butter, and 1 teaspoonful of sugar.

Chop up the fat in little pieces and rub this into the sweetened flour with the tips of the fingers until it all looks like breadcrumbs. Make a hollow in the middle of the flour, add in some water gradually, stirring it well in as you do so with a knife, until the dough sticks together, but does not cling to the hands or to the sides of the basin ; roll it up into a lump with the weU-floured hands. Flour the paste board and roller, lay the paste on this, press it out a little with the roller, and then roll it out lightly and quickly to the required thickness, always rolling straight forward and as little as possible.

Another form of short crust is made with 1 lb. of flour, 4 oz. of butter, 4 a teaspoonful of baking powder, a pinch of salt, 1 teaspoonful of castor sugar, the same of lemon juice, and some water (less water is needed for this form of paste than for that first described). If wanted richer, add 2 oz. more butter, the yolk of an egg, and 1 oz. of castor sugar. Prepare in the same manner as the previous recipe.

Pastry without any Butter.

This is economical and useful for fruit pies. Sift together 4 oz. of flour and 2 oz. of castor sugar, and mix to a smooth paste with 2 well -beaten egg yolks, with a scrupulously clean wooden spoon. This mixture needs a hot oven. About 10 minutes before it is finished, take it out of the oven, brush it over with stiffly whipped white of egg, sprinkle with castor sugar, and return to the oven to finish.

Puff Paste.

1 lb. of flour, 1 teaspoonful of salt, 6 oz. each of^butter and lard, the yolk of 1 egg, some lemon juice, enough water to mix it all.

Sift the flour and salt together, then mix to a smooth dough with the egg yolk and sufficient water, added gradually (about 1| gills) ; when it no longer sticks to the hands, flour the board and rolling pin, roll the dough out lightly, being eareful to keep the edges even, and rolling steadily away from you ; divide the butter and lard in three, dot one of these portions in small pieces over the dough, leaving a margin all round ; fold up the paste in three, turn it with the open ends towards you, press these together with the roller to keep the air in, roll it once or twice across the centre to prevent the air all collecting in one place, and roll it out into a strip very gently. Brush the surface over with lemon juice, fold it again, leave it to cool for 15 minutes, then repeat the process till the two remaining portions of fat are used ; after this it may be rolled out once or twice more, at the last rolling getting it to the right shape and thickness. This pastry can be made richer if required, by using more butter.

Choux Pastry.

Put i pint of cold water into an enamelled saucepan with 3 oz. of butter and 1 oz. of sugar ; let this boil and then stir in quickly 6 oz. of flour ; beat till smooth, let it cook till it leaves the sides of the pan clean, lift it off the fire, beat in 3 eggs separately, and flavour to taste with vanilla. Bake in a slow oven till a pale yellow.

II Suet Pastry

Make exactly like short crust, only use finely chopped suet instead of any other kind of fat.

Gooseberry Tart (Hot or Cold).

Roll out some short crust \ inch thick, to about the size of the piedish to be used ; turn the dish over on to the paste, cut round and leave a small margin, roll out the remainder of the paste and cut a strip, the width of the rim, to go all the way round, wet the rim of the dish, and lay the strip of paste right round. Half fill the dish -with goosebemes previously picked and wiped, add 3 or 4 tablespoonsful of brown sugar, put in the remainder of the fruit, piling it well up in the centre to support the crust (or using an inverted egg cup for this purpose), add a teacupful of water, lay the upper crust on, brush it all over with cold water, or egg white, and sprinkle with castor sugar, and put the tart in the oven.

Any fruit can be used in this way, adding sugar according to the sweetness of the fruit.

Turnovers (Hot or Cold).

Roll out some short crust into rounds, wet the edges, put some fruit or jam in the middle, fold over and press together ; bake in a quick oven for 10 or 15 minutes. Serve on a lace paper with sugar sifted over.

Fruit Tartlets (Hot or Cold).

Line some pattypans with puff paste, or short crust, fill with rice, and cook in the oven ; when ready, empty out the rice, and fill the tartlets with jam. For French tartlets use sliced fruit, previously stewed till soft in thick sugar S3ump, and pour a little of the syrup over each.

Cheesecakes (Cold).

Fill some previously cooked tartlet cases with cheesecake mixture.

Cheesecake Mixture.

^ lb. butter, | lb. castor sugar, 3 egg yolks,

2 whites of egg, the juice of 2 lemons, and the grated rind of 1.

Make the sugar and butter hot, then mix in the eggs, lemon juice and rind, bring it all to the boil. Then draw it to the side of the stove, and let it simmer for 10 minutes till it thickens. Put it aside to cool. This mixture can be kept in bottles for some time if corked and put in a cool place.

Mulberry Cream Tart (Cold).

Line a deep open tart tin with puff paste, fill it with 1 quart of mulberries, sprinkle well with sugar, cover with pastry, brush over with beaten egg, and bake for an hour. When cold, cut the centre out of the crust, make a hole in the middle of the pie, and fill with a good custard, or whipped cream.

Mince Pies (Hot or Cold).

Line some pattypans with puff pastry, put in a spoonful of mincemeat, cover with more pastry, pressing the two layers of pastry well together, brush over with white of egg, dust vdth castor sugar, and bake.

Mincemeat.

Stone and cut up 2 lb. of raisins ; well wash and dry the same amount of currants ; peel, core, and finely chop 2| lb. of apples ; chop up very small 2 lb. of suet ; shred and chop up 1 lb. of mixed candied peel ; 2 lb. of Demerara sugar ; the juice and grated rind of 2 lemons, 1 teaspoonful of the best mixed spice ; 1 saltspoonful of salt ; ^ lb. of grated ratafias ; and ^ pint each of brandy and port. Mix these all well together, adding in at the last the port and brandy. Put it all into a stone jar, cover down tightly, and leave for a month before using.

Apple Pudding (Hot).

Line a basin with a suet paste. Peel, core, and slice sufficient apples that the dish may be well piled up in the middle. To every pound of apples allow from 2 to 3 oz. of Demerara sugar, according to the sweetness of the fruit, flavour with a few cloves, the grated rind of a lemon, and a little of the juice. When the basin is filled, cover with a lid of paste, and boil or steam for about 2 hours. If it is boiled tie up the basin in a cloth ; if to be steamed — which is by far the better plan — lay a buttered paper on top.

Almost any fruit can be used in this way, of course sweetening the pudding according to the fruit used.

Tourte d la Bourgeoise (Hot or Cold).

Butter a tart tin or a soup plate, and line it with thinly rolled paste, short or puff. Twist a roll of paste round the moistened edges. Mix 1 oz. of cornflour with a flttle cold milk, adding more milk, till ^ pint is used, and stir all over the fire until it boils. Stir in a few currants, sultanas, or dried cherries, 1 oz. of butter or 2 or 3 spoonsful of thick cream, flavour to taste with either sugar, vanilla or grated lemon peel, and finally stir in 2 well-beaten eggs. Pour the mixture into the tin, and cook till nicely brown.

Open Treacle Tart (Hot or Cold).

Line a tart tin or soup plate as above. Thicken some golden syrup or treacle with breadcrumbs, flavour with a Httle lemon juice and grated rind ; pour the mixture into the tin or plate, cover, if hked, with a trellis of pastry, and bake.

Any jam or fruit can be used in this way.

Maids-of-Honour (Cold).

Blanch, peel and dry 2 oz. Jordan almonds, and pound them in a mortar with 4 oz. castor sugar, until quite fine, add in the yolks of 2 eggs, one at a time, and mix in 2 tablespoonsful of cream,

1 tablespoonful of orange flower water, and ^ oz. of cornflour. Line some tartlet moulds with short paste, put in a spoonful of the mixture. Bake in a moderate oven.

l6

Manon Tartlets (Hot or Cold).

Line some plain tartlet moulds with short paste, pour into this some frangipane (see page 18), or any good fruit marmalade. Roll some fresh fruit in castor sugar (stone and halve it if necessary), place this on the frangipane, cover with some more pastry, pinch the edges well together, wipe the tartlets over with beaten egg, sprinkle with castor sugar, and bake.

Cocoanut Cheesecakes (Hot or Cold).

Beat together 1| oz. of butter and 1| oz. of castor sugar to a cream, add 1 egg, 1 tablespoonful of rice-flour, and beat them all well together. Add in 2 oz. of desiccated cocoanut (previously soaked in a little hot milk). Line some tartlet moulds with short pastry, place a full teaspoonful of the mixture in each. Bake for 10 to 15 minutes.

Eclairs (Cold).

Have ready a greased baking sheet. With a bag and pipe force out finger-shaped pieces of chou paste (see page 11). Brush these over with a little beaten egg, bake in a moderate oven till well risen, crisp, and of a pale yellow

(about 20 to 30 minutes). When baked, liollow out the under side of each finger, and when cold fill with cream.

Petits Choux (Hot or Cold).

These are made exactly as in the preceding recipe, save that the pastry is made into rounds. When cooked, open them and fill with cream, custard or preserve.

Gateau St. Honor6 (Cold).

Make a round foundation of short crust, prick it all over to prevent its rising, then with bag and pipe force out a thick roll of chou paste round the edge of this ; force out some little balls of chou paste on to a baking sheet, and when almost cooked, brush over with a little white of egg, dust lightly with castor sugar, and put in the oven to glaze ; then with a little white of egg attach them to the rim of the chou paste. Fill the centre either with any nice compote, stewed fruit, or a cream such as is described below.

Pastry Cream or Frangipane (Cold).

Put into a pan 3| oz. of sifted flour, 3 egg yolks, 3 1 oz. of sugar, and a pinch of salt ; add in I pint of new milk, and stir it over a slow fire

i8 continuously till it thickens, let it almost come to the boil 2 or 3 times (if it actually boils the eggs will curdle) ; take it from the fire, stir in quickly 3 stiffly whipped whites of egg, put it back on the fire, for a minute, stirring it all the time, again take it off and stir till almost cold, and use.

Apple Amber Pudding (Hot or Cold).

Wash and cut up 8 oz. of apples, and put them into a stewpan with the grated rind and juice of half a lemon, and 3 oz. of sugar ; cook till quite tender, then pass through a sieve, and beat the yolks of 3 eggs into it when quite cool. Have ready a piedish lined with paste, put the fruit into this, and bake in a moderate oven till cooked. Beat the whites of 3 eggs to a stiff froth with | oz. of castor sugar, and put this meringue rockily on the top of the apple ; place the dish in a very cool oven until the egg white is crisp, and tinged a very pale fawn in parts. Serve either hot or cold.

Marmalade Custard or Nassau Pudding (Hot).

2 tablespoonsful of marmalade, 1 oz. castor sugar, 1 oz. of butter, 2 eggs, and 2 tablespoonsful of milk. Some pastry.

Mix together the marmalade, sugar and butter, beat up the eggs lightly with the milk, and add them to the other ingredients. Meanwhile, have ready a dish lined with paste (either puff or short paste), pour the mixture into this, and bake in a moderate oven for 20 minutes.

Manchester Pudding (Hot).

Strawberry jam, 4 oz. dissolved butter, 4 oz. castor sugar, 2 oz. breadcrumbs, the yolks of 5 eggs, and the whites of 2.

Put a layer of strawberry jam, or any other preserve, at the bottom of a piedish, and edge it with puff paste. Mix together the butter, sugar and breadcrumbs, and add into this the yolks, and stiffly whipped whites. When thoroughly mixed together, pour it into the piedish. Bake for 1 hour in a moderate oven.

Bakewell Pudding (Hot).

Made as above, only substituting 1 oz. of freshly ground almonds for the breadcrumbs. Straw'berry jam is essential for this pudding.

Transparent Pudding (Hot).

5 egg yolks, 2 whites of egg, 4 oz. butter, 4 oz. castor sugar, 2 oz. candied peel, and some puff pastry.

Line a dish with puff paste. Beat the yolks and whites of the eggs well together, mix in with them gradually the butter, previously warmed, and the sugar. Put the candied peel at the bottom of the piedish, and pour in the mixture. Bake for 1 hour in a moderate oven.

Lemon Tart (Hot).

1 lb. of sugar, 3 lemons, and puff paste.

Boil the rinds of the lemons 3 times till quite tender, then mince them very fine, and add to them their juice, and the sugar. Have ready a tart tin lined with puff paste or short crust, pour in the mixture, and cover it with a latticework of paste. Bake in a moderate oven.

Chapter II Puddings, Baked, Boiled And Steamed

There is an almost endless variety of boiled and steamed puddings, but the chief things to remember in making any of these are, if boiled : — (1) The pudding must be put into a saucepan with boiling water sufficient to cover it. (2) The water must boil all the time. (3) If boiled in a mould or basin, they must, either of them, be well greased before the mixture is put in. (4) The basin must be filled right up, and the cloth securely tied on. (5) If boiled in a cloth, directly the cloth begins to look wrinkled the pudding must be taken out of the water, as otherwise it will become sodden. If steamed : — (which is the better plan) : — (1) The pudding must be covered with a buttered paper. (2) The boiling water in the saucepan or steamer must come half way up the sides of the basin. (3) As the water boils away more must be added to prevent the pudding burning. (4) A steamed pudding requires about half an hour’s more cooking than if boiled. (5) The basin must only be two- thirds filled with the mixture. The cloth must always be scrupulously clean, and wrung out in hot water and well floured before being used.

Suet Pudding (Hot).

Chop from 2 to 4 oz. of suet very finely, and mix it with 8 oz. of fine, sifted flour, a pinch of salt, and a small teaspoonful of baking powder. Mix this to a stiffish paste with gills of cold water. Boil in a well-scalded, floured cloth for 3 hours, or steam for 3|- hours.

A richer form is made by using 6 oz. of very finely chopped suet (weighed after chopping), J lb. of flour (or 6 oz. of dried and sifted breadcrumbs and 2 oz. of flour), 4 to 10 oz. of dried fruit, candied peel, chopped almonds, golden syrup, or finely chopped apples (8 oz. of this), according to the richness of the pudding ; when well mixed, moisten with 2 eggs, a little lemon juice, and, if needed, a little milk.

Roly-Poly Pudding (Hot).

Mix ^ lb. of flour with 6 oz. of finely chopped suet (weighed after chopping), ^ a teaspoonful of baking powder, and a pinch of salt ; make this into a paste with 1 gill of water, roll it out, spread with jam, treacle, currants, lemon curd, etc., leaving about 1 inch margin all round ; damp this, roll up the pudding, fasten the ends, and tie it up securely in a pudding cloth, allowing for the swelling in the cooking. Boil for fully 2 hours.

Plum Pudding (Hot or Cold).

Mix together ^ lb. finely chopped suet, 5 oz. of breadcrumbs, 3 oz. of fine, sifted flour, 6 oz. currants well washed and dried, | lb. of stoned and halved rasins, 6 oz. of mixed candied peel, 1 oz. of chopped sweet almonds, 4 oz. of Demerara sugar, ^ the grated rind and juice of a lemon, | a grated nutmeg, and a little mixed spice ; beat up 2 to 3 eggs, according to size, with a dessertspoonful of brandy, and add this to the other ingredients, with enough milk to mix it all. Boil for 7 to 8 hours in a well-greased basin.

Lemon Pudding (Hot).

3 oz. of breadcrumbs, 1 oz. of dried and sifted flour, the juice and rind of a lemon, about 1^ oz. of suet, rather less than 1 gill of milk, 2 whole eggs, and 1 oz. of castor sugar.

Mix the suet, breadcrumbs, flour, rind and juice of the lemon together, then stir in the well-beaten eggs and the milk ; put the mixture into a buttered mould or basin, and steam for hours, or boil for 1.

Ginger Pudding (Hot).

Made exactly as above, only substituting 1 large teaspoonful of ground ginger and 1 tablespoonful of golden syrup for the lemon rind and juice.

Harvest Pudding (Hot).

Put into a basin 4 oz. each of flour and suet, 2 oz. Demerara sugar, 4 oz. stoned raisins, a pinch of salt, 1 egg, and mix all together with a little milk. Put the mixture into a buttered basin, and boil for 3 hours.

Albert Pudding (Hot or Cold).

Soak 6 oz. of brown breadcrumbs in a teacupful of boiling milk, beat them well together, and when cold mix in 4 oz. each of butter and sugar, a wineglassful of sherry, 3 eggs, oz. of mixed peel, | a grated nutmeg, and a pinch of salt. Mix all well together ; butter a mould, and decorate with dried cherries ; pour the mixture in carefully, and steam for 2 hours. Serve either hot or cold with a good wine sauce.

Green Gooseberry Pudding (Hot).

Top and tail 1 pint of gooseberries, boil them till soft, and sweeten to taste. Leave till cold, then mix in 1 oz, of butter, and 4 well-beaten eggs ; butter a mould, and sift in sugar and breadcrumbs thickly. Pour the mixture carefully into this, so as not to disturb the sugar and breadcrumbs, place sugar and breadcrumbs to the depth of ^ an inch on the top of the gooseberries, and bake for 1 hour. When taken from the oven, cover with a cloth, and do not turn out till wanted.

Chocolate Pudding (Hot).

Heat 1 gill of milk, and mix into it 4 oz. of chocolate powder, 2 oz. cornflour, 2 oz. breadcrumbs, and 2 oz. of butter. Boil in a saucepan for 10 minutes, let it cool, flavour with vanilla, add 2 eggs well beaten, and 2 oz. of castor sugar. Put it into a buttered mould, and steam for hours.

Cherry Pudding (Hot).

Beat ^ lb. of butter to a cream, and mix it with i lb. each of sugar and flour, the grated rind of half a lemon, and the yolks of 5 eggs beaten till light. All these must be beaten together till light, when the stiffly whipped whites of egg are added in. Butter a mould, line it with fresh or preserved cherries, and pour the mixture into this. Steam for 2 hours. Serve with whipped cream flavoured to taste.

Muslin Pudding (Hot). ,

Melt together in a saucepan 1 oz. each of butter and sugar, the juice of 1 lemon, and half the rind grated ; before these get really hot, add in the yolks of 3 eggs. Stir together till thick, but the eggs, etc., must not be allowed to boil. Add in as quickly as possible the whites of 3 eggs, previously whipped to a very stiff froth, turn into a buttered mould, and steam very slowly for 20 minutes.

Amber Pudding (Hot).

Mix together rather more than 4 oz. of breadcrumbs, 4 oz. flnely chopped suet, 2 oz. moist sugar, 2 eggs, and 3 dessertspoonsful of marmalade. Put the mixture into a buttered basin, and steam for 2 hours.

Fig Pudding (Hot).

Mix together 4 oz. each breadcrumbs, fine dried sifted flour, finely chopped suet, and 6 oz.

of chopped figs ; add tj this 2 well-beaten eggs. Put the mixture into a well-greased basin, and steam for 3 or 4 hours.

Banana Pudding (Hot).

Mix together 8 oz. of bananas cut into small pieces, 6 oz .breadcrumbs, 4 oz. castor sugar, and 4 oz. finely chopped suet ; then add to these 2 eggs and 2 gills of milk ; beat together for 10 minutes with a wooden spoon, turn the mixture into a greased mould, and steam for 5 hours. This pudding may be served with or without a sweet sauce.

Date Pudding (Hot).

Mix together 4 oz. each of washed, stoned, halved and dried dates, flour, and sugar, 2 oz. of suet, and a little grated lemon peel. Beat up 1 egg with 1 gill of milk, add it to the dry ingredients, pour into a greased mould, and steam for 3 hours.

Guards’ Pudding (Hot).

Mix together 3 oz. melted butter, 3 oz. castor sugar, 3 oz. breadcrumbs, 3 tablespoonsful of apricot jam, 1 egg, and 1 saltspoonful of carbonate of soda. Steam for 2 hours. Turn out, and serve hot with apricot jam sauce.

PUDDTNOS BAKED, BOILED & STEAMED

Marmalade Pudding (Hot).

Mix together 4 oz. each of flour and breadcrumbs, 2 oz. of finely chopped suet, and the juice and rind of half a lemon. Beat 2 eggs, add to them I gill of milk and 4 oz. of marmalade. Pour this on to the flour, etc., and mix all well together. Butter a basin, fill it with the mixture, and boil for 3 hours.

If liked, this can be made with water, using only 1 egg and 1 oz. more breadcrumbs.

Paradise Pudding (Hot).

4 oz. each of sugar, breadcrumbs and finely chopped suet, the juice and grated rind of 1 lemon, 6 to 8 apples finely chopped, 1 tablespoonful of brandy, and a flavouring of grated nutmeg.

Mix together the sugar, breadcrumbs, suet and apples, then add in the flavourings and brandy ; beat it all well together for a few minutes. Put it into a buttered mould, and steam for 3 hours.

Preserved Ginger Pudding (Hot).

Mix together 4 oz. each of breadcrumbs, flour, suet, and preserved ginger, 2 well-beaten eggs, 2 tablespoonsful of ginger syrup. Turn into a buttered mould and steam for 3 hours.

Tapioca Pudding or Creme des lies (Hot).

1 pint of milk, tablespoonsful of tapioca, some suet, 1 dessertspoonful of orange-flour water, and sugar to taste.

Put the tapioca in a piedish, with a piece of suet (the size of a nut), chopped up very fine, flavour to taste with castor sugar, and the orange-flower water, or any other flavouring preferred ; pour the milk over it all, and bake in a slow oven for 2 hours. Just before serving whip 1 tablespoonful of cream with castor sugar and 3 crushed macaroons, and lay this on the pudding. Or cover it with a meringue mixture, and just put it back into a cool oven till the meringue is slightly coloured in parts.

A Baked Rice Pudding (Hot).

This may be made as above, or with eggs. In that case simmer the rice gently in the milk, then add in 1 or more beaten-up eggs, and pour it all into the piedish. More milk must be alloAved for this.

Rice Pudding (Hot).

2 oz. of rice and 1 pint of milk ; if skim milk is used, add a little butter.

Put the milk and rice in a jar, stand in a saucepan of boiling v> atcr, and cook till the rice is soft and thick. This takes from 1 to hours. Tapioca, etc., should all be cooked in this way.

Hasty Pudding (Hot).

2 oz. flour, 1 pint of milk, 1 egg, ^ oz. of butter, and a spoonful of jam.

Boil the flour and milk together for a minute, then beat in the egg and butter, and flavouring to taste. Place the jam at the bottom of a piedish, pour in the mixture, and bake in a sharp oven till the pudding is browned.

Saxony Pudding (Hot).

4 oz. of fine, sifted flour, 1 gill of milk, 4 oz. fresh butter, 2 oz. of sugar, vanilla flavouring, 5 egg yolks, and 4 whites.

Boil the milk, then add it to the flour, stirring together till quite smooth ; put it on the fire, and add to it 2 oz. of butter gradually, stirring all the time, till it thickens, then lift it off the Are ; keep on stirring until quite smooth, return it to the Are, and stir in gradually the yolks of 5 eggs, 2 oz. of sugar, 2 oz. more butter, and a flavouring of vanilla ; when tliis is quite creamy, mix in the whites of 4 eggs, stiffly whipped ;

turn it into a buttered mould dusted with very fine flour and castor sugar. Stand this in a pan with boiling water to three-quarters of its depth, and bake for 25 minutes in a slow oven.

Strawberry Pudding (Hot).

Butter a piedish, and lay some strawberry jam at the bottom, cover this with a thick layer of breadcrumbs. Beat up 2 eggs with 1 oz. of castor sugar, and 2 or 3 drops of vanilla essence ; add to this 1 pint of milk, and stir it all over the fire till it thickens. Pour this custard over the crumbs and jam, and bake in a slow oven for 30 minutes.