The new century cookery book

Put the raspberries in a buttered, fire-proof china souffle dish (quart or three-pint size). Separate the yolks from the whites of eggs. Put the former in a basin and the latter in an egg-bowl on the ice. Stir the sugar into the yolks and beat up to a cream, adding the ground almonds and cake-crumbs gradually. Melt the butter and stir it into the mixture, also the cream. Whisk the whites of eggs to a stiff froth, and mix them carefully into the above preparation. Turn this into the souffle dishes containing the first. Put the glace cherries, previously cut in halves, on top, and bake in a moderately heated oven for half an hour. Serve very hot. If fresh raspberries are used they must be previously stewed in a little syrup. 1562. Pudding à la Périgourdoise. — 4 oz. flour, 4 oz. butter, 4 oz. caster or loaf sugar, 4 oz. almonds, 8 eggs, 3^ gills milk. Blanch, peel, and shred the almonds finely, and dry them in a cool oven. Sift the flour into a basin, stir in half of the milk, and beat to a batter. Put the butter and remainder of the milk in a stewpan, let boil, add the sugar, and stir in the prepared batter ; keep stirring until it begins to thicken, then pour into a basin and let cool. Work in the yolks of eggs, two at a time, beat well ; add a pinch of salt to the whites of eggs, and whisk till stiff ; mix carefully with the above preparation ; fill into one or two well-buttered moulds, cover with a buttered paper, and boil from one and a half to two hours, according to size. Serve with sweet orange or custard sauce. 1563. Pudding à la Cambacérès. — i lb. beef suet, 6 oz. caster sugar, 8 eggs, 4 oz. ground almonds, 4 oz. flour, 4 oz. stoned raisins, 4 oz. crushed macaroons, 1 oz. angelica (cut into small dice), 1 small glass of rum, \ gill cream. Free the suet from skin, and pound it in a mortar till fine, then rub through a sieve and put it in a basin. Stir in the yolks of eggs and the sugar and work to a light mixture, adding the cream at the last. Chop the raisins, add these and the almonds, also the macaroons, angelica, and rum. Whisk the whites of eggs to a stiff froth ; sift the flour and mix both carefully into the above preparation. Have ready one or two well-buttered moulds ; three parts fill them with the mixture. Cover with a buttered paper and steam for two and half hours or longer. Serve hot with a sweet sherry sauce or a well-flavoured hot custard sauce. 1564. Pudding à la Cannelle. — J pint milk, 3 oz. sponge biscuits, 4 eggs, \ lb. caster sugar, J lb. ground almonds, an inch of cinnamon or 4 oz. ground cinnamon, 2 oz. butter, grated nutmeg, 1 tablespoonful flour. Put the milk and cinnamon into a stewpan on the fire and bring to the boil ; break up the sponge biscuits, put them in a basin, and strain the milk over when boiling. Cream 1^ oz. butter with the sugar, add the yolks of eggs, one at a time, stir in the almonds and a pinch ’of grated nutmeg. Beat the whites of eggs to a stiff froth ; stir the biscuit mixture into the preparation of eggs &c., adding slowly the whites of egg and a tablespoonful of sifted flour. Butter a pudding-mould, sprinkle well with bread-crumbs, fill three-parts full with the above, and bake for three-quarters of an hour in a moderately heated oven. Turn out on a hot dish, and serve with a hot raspberry syrup.