Sugar to taste✪ ORANGE SOUFFLE. Mode. — Boil the milk and stir in sufficient cornflour (mixed with a little cold milk) to make it the consistency of thick cream ; add to this the grated rind of two oranges and juice of one, then the beaten yolks of the eggs ; sweeten to taste, and mix all thoroughly together ; have ready a buttered pie-dish ; beat the whites of the eggs to a stiff froth and add to the other ingredients ; turn into a pie-dish and place in the oven, bake for twenty or thirty minutes ; sprinkle with sugar and serve immediately. 577_GOLDEN PUDDING, i lb. flour i lb. breadcrumbs \ lb. marmalade i lb. suet \ lb. sugar 4 eggs J pt. of milk✪ GOLDEN PUDDING. Tastry, Pies and Puddings. Mode. — Mix tlie flour with, the breadcrumbs thor*- oughly ; shred the suet very finely, and mix well with the flour and breadcrumbs ; add to this the sugar, then the marmalade ; beat the eggs with the milk and mix well with the other ingredients. Fill a buttered basin or mould with the mixture, tie down with a pudding cloth and plunge into a saucepan of quickly boiling water ; boil for two and a half hours ; Serve with marmalade sauce. 578— ALMOND PUDDINGS. ^ pt. milk 6 ozs. breadcrumbs Essence of almonds 2 doz. almonds 1 oz. butter 2 eggs Sugar to taste✪ ALMOND PUDDINGS. Mode. — Grate very fine dry breadcrumbs, or if stale sponge cake is available use that ; blanch and chop the almonds ; heat the milk and butter, and pour it over the bread or cake crumbs ; cover over the dish and let stand a few minutes ; then beat in the sugar, chopped almonds, two or three drops of essence of almonds, and lastly, the eggs well beaten ; beat all well together. Brush out some little cup moulds with dissolved butter, half fill with the mixture, and bake in a moderate oven for fifteen or twenty minutes ; turn on to a glass dish, sprinkle with white or pink sugar, and serve with custards fiavoured with almond or a little wine poured over each pudding. 579— MAGGIE^S PUDDING. 1 cup breadcrumbs 1 cup flour 2 eggs li cups of currants I cup of sugar 1 nutmeg 1 teaspoonful carbonate of 1 lemon soda 2 tablespoonfuls of butter 1 cup boiling milk or water. Mode. — Sift the flour and mix with the breadcrumbs, currants (which must be well cleaned and dried) and the sugar; add tbe eggs (previously well beaten), the grated Pastry, Pics and Puddings. lemon rind and grated nutmeg. Mix the butter and carbonate of soda with, the hot milk and add to the other ingredients, stirring quickly, then turn into a buttered basin or mould, tie down with a cloth and plunge into a saucepan of boiling water ; boil for three hours. Serve with sweet sauce or custard. 580- -BACHELORS' PUDDING. 1 egg Weight of 1 egg in butter, 1 tablespoonful of milk breadcrumbs and flour Teaspoonful carbonate of soda Apricot jam✪ Bachelors' Pudding. Mode — Slightly melt the butter and beat the egg; mix with the breadcrumbs flour and jam ; slightly warm the milk and dissolve in it the carbonate of soda ; stir in the previous ingredients quickly. Have ready a small buttered basin and turn the mixture in ; tie down tightly with a cloth (be sure the basin is quite full or the water will get in), then plunge into a saucepan of boiling water and boil for an hour and a half. Serve with clear apricot sauce. 58l_BEIGNETS SOUFFLE. 1 pt. water 1 oz. butter 3 ozs. sugar 1 lemon 3 or 4 eggs Flour Salt Jelly or Jam✪ Beignets Souffle.

AI-modernized reading of the original text

Sugar to taste. Mode. — Boil the milk and stir in sufficient cornflour (mixed with a little cold milk) to make it the consistency of thick cream ; add to this the grated rind of two oranges and juice of one, then the beaten yolks of the eggs ; sweeten to taste, and mix all thoroughly together ; have ready a buttered pie-dish ; beat the whites of the eggs to a stiff froth and add to the other ingredients ; turn into a pie-dish and place in the oven, bake for twenty or thirty minutes ; sprinkle with sugar and serve immediately. 577_GOLDEN PUDDING, i lb. flour i lb. breadcrumbs \ lb. marmalade i lb. suet \ lb. sugar 4 eggs J pt. of milk. Pastry, Pies and Puddings. Mode. — Mix tlie flour with, the breadcrumbs thoroughly ; shred the suet very finely, and mix well with the flour and breadcrumbs ; add to this the sugar, then the marmalade ; beat the eggs with the milk and mix well with the other ingredients. Fill a buttered basin or mould with the mixture, tie down with a pudding cloth and plunge into a saucepan of quickly boiling water ; boil for two and a half hours ; Serve with marmalade sauce. 578— ALMOND PUDDINGS. ^ pt. milk 6 ozs. breadcrumbs Essence of almonds 2 doz. almonds 1 oz. butter 2 eggs Sugar to taste. Mode. — Grate very fine dry breadcrumbs, or if stale sponge cake is available use that ; blanch and chop the almonds ; heat the milk and butter, and pour it over the bread or cake crumbs ; cover over the dish and let stand a few minutes ; then beat in the sugar, chopped almonds, two or three drops of essence of almonds, and lastly, the eggs well beaten ; beat all well together. Brush out some little cup moulds with dissolved butter, half fill with the mixture, and bake in a moderate oven for fifteen or twenty minutes ; turn on to a glass dish, sprinkle with white or pink sugar, and serve with custards fiavoured with almond or a little wine poured over each pudding. 579— MAGGIE^S PUDDING. 1 cup breadcrumbs 1 cup flour 2 eggs li cups of currants I cup of sugar 1 nutmeg 1 teaspoonful carbonate of 1 lemon soda 2 tablespoonfuls of butter 1 cup boiling milk or water. Mode. — Sift the flour and mix with the breadcrumbs, currants (which must be well cleaned and dried) and the sugar; add tbe eggs (previously well beaten), the grated Pastry, Pics and Puddings. lemon rind and grated nutmeg. Mix the butter and carbonate of soda with, the hot milk and add to the other ingredients, stirring quickly, then turn into a buttered basin or mould, tie down with a cloth and plunge into a saucepan of boiling water ; boil for three hours. Serve with sweet sauce or custard. 580- -BACHELORS' PUDDING. 1 egg Weight of 1 egg in butter, 1 tablespoonful of milk breadcrumbs and flour Teaspoonful carbonate of soda Apricot jam. Mode — Slightly melt the butter and beat the egg; mix with the breadcrumbs flour and jam ; slightly warm the milk and dissolve in it the carbonate of soda ; stir in the previous ingredients quickly. Have ready a small buttered basin and turn the mixture in ; tie down tightly with a cloth (be sure the basin is quite full or the water will get in), then plunge into a saucepan of boiling water and boil for an hour and a half. Serve with clear apricot sauce. 58l_BEIGNETS SOUFFLE. 1 pt. water 1 oz. butter 3 ozs. sugar 1 lemon 3 or 4 eggs Flour Salt Jelly or Jam.

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MAGGIE'S PUDDINGORANGE SOUFFLEGOLDEN PUDDINGALMOND PUDDINGSBachelors' PuddingBeignets Souffle

Mrs. Maclurcan's cookery book