The encyclopaedia of practical cookery

(4) Beat {lb. of butter together with 1 wineglassful of rose-water to a froth. Whisk {lb. of caster sugar and five eggs, then mix them with the butter and rose-water ; add the grated rind of one Lemon and 1 wineglassful of orangeflower water. Line a buttered dish with puff paste, pour in the preparation, and bake in a moderate oven. Serve either hot or cold. (5) Beat jib. of butter till creamy, then mix with it {lb. of caster sugar; when quite smooth stir in the beaten yolks of eight eggs and the grated rinds of two Lemons. Line a dish with a rich pastry crust, pour in the above preparation, and partially bake it. Beat the whites of the eight eggs and 8 table-spoonfuls of caster sugar to a stiff froth, squeeze in the juice of two Lemons taking care to keep the pips back, pour this meringue over the pudding, and brown it quickly. Serve either hot or cold. (6) Rub 1 table-spoonful of butter into 1 table-spoonful of Hour ; then mix with it 7 table-spoonfuls of caster sugar, six eggs, 1 pint of butter-milk, and a few drops of Lemon extract, and beat well. Line a shallow dish with crust, pour in the preparation, and bake in a moderate oven. (7) Feel and core sufficient apples to fill a moderately large pie-dish, put them in a stewpan with a little caster sugar and water, and the finely-minced rind of a small Lemon ; if the apples are mealy and flavourless, squeeze in the juice of a Lemon, keeping back the pips. Put the lid on, and cook the apples over a slow fire till soft, then crush them with a fork and leave till cool. Butter the pie-dish, line it with thin puff paste, and bake it in a moderate oven till nearly done. Mix with the apple pulp three well-beaten eggs and 1 table-spoonful of rose-water, pour it into the d sh with the pie-crust, grate a little nutmeg over the top, and bake in a moderate oven. When done, take it out, sprinkle caster sugar over, and serve either hot or cold. (8) Mix with 2 breakfast-cupfuls of stale, sifted breadcrumbs 2 large table-spoonfuls of caster sugar and a lump of butter the size of an egg. Pour 1 { pints of boiling milk over the bread, stir it well, then leave till cold. Beat seven eggs thoroughly, then mix them with the bread and the grated peel of one Lemon. Put the pudding into a buttered mould and bake in a quick oven for one hour. Turn it out on to a dish and serve either hot or cold. (9) Finely mince 6oz. of beef-suet, then mix with it jib. of breadcrumbs, 1 teacupful of brown sugar, and the grated peel and strained juice of two small Lemons. When thoroughly mixed, stir in three well-beaten eggs and sufficient milk to make a stiff batter ; pour it into a buttered basin, tie a cloth over the top, and boil for threehours-and-a-half. When cooked, turn the pudding on to a hot dish, sprinkle caster sugar over the top, and serve with Lemon sauce in a sauceboat. (10) Put {lb. each of loaf sugar and butter and 1 pint of fresh milk into a saucepan over the fire, and stir till both butter and sugar are dissolved, taking care that the milk does not boil ; take it from the fire, and when cooled mix in six well- beaten eggs, the grated rinds of two Lemons, and a small quantity of the juice. Pour the pudding into a dish lined with paste, and bake.