The new century cookery book

1572. Pudding a l'Oriente. — 4 eggs, 4 oz. caster sugar, 2 oz. butter, 2 oz. Vienna flour, 1 oz. corn-flour, 1 tablespoonful coffee extract ; sauce or syrup. Separate the yolks from the whites of eggs ; put the former into a basin, the latter into an egg-bowl on the ice. Cream the butter and sugar together for about ten minutes, add the egg-yolks gradually and beat up thoroughly ; then mix in the coffee extract. Mix the two kinds of flour and rub through a sieve ; whisk the whites of eggs to a stiff froth, and mingle carefully the flour and egg-whites into the mixture. Three parts fill a plain charlotte or timbale mould, previously well greased. Steam in the usual manner for about one and a half hour. Turn out on to a hot dish and sauce over with a syrup, or better with the following sauce : — 1573. Sauce for Pudding a l'Oriente. — Put three yolks of eggs into a well-tinned copper bowl or stewpan ; add one ounce of sugar, a glass of kirschwasser, a tablespoonful double cream, and half a teacupful of freshly made coffee. Whisk this over a saucepan of boiling water from ten to fifteen minutes, long enough to form a liaison ; the sauce is then ready for serving. 1574. Pudding a la Paysanne. — 6 oz. white bread-crumbs, 2| oz. butter, about % pint milk, 5 eggs, J lb. sultanas {cleaned), 1 heaped-up tablespoonful apricot jam, 2 oz. caster sugar, \ gill rum, 1 teaspoonful finely chopped lemon-rind. Soak the crumbs in the milk for half an hour, drain off the superfluous milk, and put the crumbs in a stewpan ; add two ounces of butter, and stir over the fire until thoroughly hot. Let cool a little, then add the sugar, the yolks of eggs, lemon-rind, sultanas, jam, and rum. Mix. well, beat up the whites of eggs to a stiff froth, and mix in gradually. Butter the pudding-mould, pour in the mixture, cover with a buttered paper, stand it in a stewpan threeparts full of boiling water, let it come to the boil, and bake in the oven for an hour and a half. Turn out on a hot dish, and serve with a sabayon au rhum. 1575. Pudding a la Saxon. — 4 sponge cakes, 6 macaroons, a handful of ratafias, 4 eggs, ^ pint of milk, 1 glass of sherry, 2 oz. almonds, 1 gill cream, a few glace cherries, angelica, a few drops vanilla essence. Butter a plain charlotte mould, decorate the bottom with halves of cherries and strips of angelica. Blanch, peel, shred, and bake the almonds a light brown colour. Sprinkle the sides of the mould with these, then fill it with alternate layers of slices of sponge cakes, macaroons, and ratafias. Beat up the eggs, mix with the milk, cream, and wine, flavour with vanilla. Pour this into the mould, cover with buttered paper, and let it stand for about an hour. Steam for two hours, Turn out on a hot dish, and serve with German sauce or fruit syrup. This pudding is exceedingly nice served cold, in which case it should be garnished with more fruit, and sent to table with a border of whipped sweetened cream dressed round the base of the pudding.