Mrs. Maclurcan's cookery book

Mode. — Place the paste (taken from recipe No. 517) in a large cake tin ; have the prunes well soaked in water, take them out and place them on the pastry, add the water, lemon peel, almonds, spice and sugar together, pour on to the prunes and bake in a hot oven for two hours. When done dish it up on large dinner dish. 613— APRICOT SPONGE (Eggs on Toast). Sponge cake Pt. of cream Tin of preserved apricots A little sugar A little vanilla. Mode — Make sponge cake from recipe No. 692 and cut same in squares or any shape to represent toast, then place one half of the apricots downwards and surround if with well whipped cream. First sweeten the cream and add the essence to it. Pastry y Pies and Puddings. 614— BORDEAUX PUDDING. J lb. prunes 1 gill claret 1 gill water 2 ozs. sweet almonds 3 or 4 bitter almonds 6 ozs. ratafias 3 eggs Custard. Mode. — Soak the prunes, then boil them in the claret diluted with the water ; when they are quite tender stone them ; blanch the almonds and chop finely ; put a layer of prunes in a cake mould about five inches in diameter and three inches high ; on top of the prunes sprinkle half of the chopped almonds, and over them put a layer of ratafias ; then repeat adding the rest of the prunes, more almonds and the rest of the ratafias ; press them well down, and then the mould being about three parts full pour on the top the eggs beaten thoroughly, with a little sugar ; cover the mould with buttered paper and steam it in boiling water for about three-quarters of an hour ; turn it out carefully ; serve hot with custard. 615— PUDDING A LA PAEI8IENNE. 1 oz. butter 1 oz. flour 2 ozs. sugar If gills milk 3 eggs Essence of vanilla 4 ozs. assorted fruits Yolks of 2 eggs 2 tablespoonfuls sherry. Mode. — Dissolve the butter in a stewpan ; mix in one ounce of the sugar, flour, and one gill milk ; stir over the fire until boiling ; cover with the lid and let it stand on a warm part of the stove for five minutes, then remove it to the table and stir in lightly and thoroughly the yolks and whites of three eggs (the whites must be beaten separately) ; now add the essence and the assorted fruits cut into small pieces ; put the pudding into a buttered plain mould, covered with a greased paper, and steam for three-quarters of an hour. Serve with sauce made as follows : — Sauce — The yolks of the two eggs put in a stewpan with the sugar, the three-quarters of a gill of milk and the sherry ; whisk over the fire till thick and frothy. Pastry, Pies and Puddings. 6 1 6— VERMICELLI PORRIDGE. 1 qt. milk 3 ozs. vermicelli Salt Sugar 1 egg. Mode. — Bring the milk to the boil, shake in the vermicelli, stirring until all is mixed ; give it half an hour's cooking with frequent stirring ; add a pinch of salt ; turn on to small hot plates ; sift sugar over and eat with hot or cold milk. If an egg be added a still greater delicacy is obtained. JELLIES AND CREAMS. In hot weather it might he found advisable to use double the amount of gelatine for any of these jellies or creams. 617— STRAWBERRY CREAM. 1 tin of Morton's strawberries Juice of 2 lemons in syrup or strawberry i pt. of milk jam 1 oz. isinglass 1 tablespoonful of sugar ^ pt. water.