Mrs. Maclurcan's cookery book

Mode. — Roll out the paste and cut into rounds with a wineglass, put a spoonful of jam on half the rounds, lay the other half on top and pinch the edges of each closely together, then fry in boiling lard for ten minutes. Drain, sift some sugar over them and servo. 571— APPLE WHIP. 6 large apples 1 lemon 6 tablespoonfuls sugar 3 eggs. Mode. — Peel and slice the apples and stew them with the sugar and thin strips of lemon rind ; when cooked rub through a sieve and set aside to cool ; beat the whites of the eggs and add them to the cold apple pulp, beat till quite white and stiff ; add more sugar if required ; pile in a glass dish and serve. 572— DELMONIA PUDDING. 1 qt. milk IJ tablespoonfuls of sugar 3 tablespoonfuls of cornflour Essence Jam. Pastry^ Pies and Picddings. Mode. — Put the milk on the fire in a nice clean saucepan ; when it comes to the boil stir in the cornflour mixed with a little cold milk ; boil for a few minutes, then take off the fire and stir in the sugar, the beaten yolks of the eggs, and a few drops of any essence that may be preferred ; pour into a buttered pie-dish and bake for an hour ; spread the top with jam (apricot or any other acid jam being as suitable). Have the whites of the eggs beaten to a stiff froth, tlien sweeten and flavour with the same essence as used in the pudding ; pile this meringue on top and serve. 573— TIPSY PUDDING. 4 small sponge cakes 1 wineglassful of sherry 1 pt. of milk Jam 5 eggs Sugar Essence of vanilla. Mode.— Put the sponge cakes in a pie-dish, having previously cut them in half, and spread over them a layer of any nice jam ; pour the wine over them and let soak for an hour. Make a custard of three eggs and milk, sweeten to taste, add the essence and pour over the cakes ; bake in a very moderate oven till set, then beat the whites of two eggs to a stiff froth ; sweeten and flavour with vanilla, place roughly on the pudding to give it a rocky appearance, return the dish to the oven, slightly tip the meringue with brown ; serve hot or cold. 574_CASTLE PUDDINGS. Sponge cake Jam Cream or custard Clear wine sauce Sugar. Mode. — Use small sponge cakes or slices of cakes cut in small thin pieces; spread each with any jam preferred. Rinse out some small moulds with cold water ; place the cake in the moulds, pour over some clear wine sauce made thick enough to set when cold ; put the moulds away on Pastry, Fies and Pitddings ice or in a cold place till set ; turn out, place a spoonful of jam on each ; serve with whipped or plain cream or custard. 575— LITTLE CASTLE PUDDINGS. 3 eggs 6 ozs. flour 6 ozs. butter 6 ozs. powdered sugar Nutmeg Lemon Wine sauce 1 teaspoonfulElliot's Queensbaking powder. Mode. — Beat the butter and sugar to cream, sift the flour and baking powder ; beat the whites of the eggs and yolks separately, then together, and add to the butter and sugar ; sift in the flour gradually ; add to the whole a little grated lemon rind and nutmeg ; lightly butter six cup moulds ; pour in sufficient mixture to two-thirds fill the moulds, and bake from fifteen to thirty minutes ; turn out and serve with wine sauce or custard. 576— OEANGE SOUFFLE. 1 pt. milk 2 oranges Cornflour 3 eggs