The new century cookery book

Blanch and peel the almonds, dry and pound them in a mortar, adding the milk little by little, cream the sugar with eight egg-yolks in a basin ; when sufficiently beaten add to it the preserved almond mixture, the cinnamon, lemon-rind, and cloves. Whisk the whites of six eggs to a stiff froth, melt the butter, and stir both alternately and in small quantities into the above mixture ; lastly add the crushed biscuits. Three-parts fill one or two well-buttered moulds. Steam this in the usual way for about an hour, turn out on a hot dish, and send to table quickly, accompanied with a suitable sweet sauce. 1591. Pudding au Miel (Honey Pudding). — A quarter-pound of honey, 6 oz. soft bread-crumbs, 1 small lemon, 2 eggs, ^ teaspoonful ground ginger, 1 oz. butter, 1 oz. florador, 1 gill milk. Stir the honey and bread-crumbs in a basin ; Cook the florador for ten minutes in the milk, and add it to the above ; when well mixed add the rind of half a lemon, finely grated, the ginger, and the yolks of two eggs. Beat up the mixture for some minutes, butter a plain pudding-mould, and add the remainder of butter to the above mixture. Whisk the whites of eggs to a stiff froth and incorporate gently. Threeparts fill the mould with the mixture, and steam from H to If hour. Serve hot with a suitable sauce or syrup. 1592. Marmalade Pudding.— 6 oz. orange marmalade, 8 oz. bread-crumbs, 6 oz. finely chopped beef suet, 2 eggs, half a teaspoonful baking-powder, a pinch of salt. Put the marmalade, bread-crumbs, and suet in a basin ; mix well, stir in the eggs one at a time. Add the salt, beat up well for a few minutes, and add the baking-powder at the last. If found too stiff a little milk or cream may be added. Put the mixture in a well-buttered pudding-basin, cover it with a buttered paper, and steam for three hours or boil for 2 b hours. When done turn out on a hot dish and serve with a suitable sweet sauce. 1593. Primrose Pudding. — \lb. butter, \lb. caster sugar, 5 eggs, f lb. flour (sifted), the rind of a small lemon grated, \teaspoonful vanilla essence. Cream the butter and sugar in a basin till light and of a creamlike consistency. Add the eggs, one at a time ; beat well and stir in a little flour, to avoid curdling. Work the mixture for at least twenty minutes ; then add the lemon-rind and vanilla, also the remainder of the flour, and a pinch of salt. Butter one or two timbale moulds, pour in the mixture, and steam for about two hours. Cover them with buttered paper. When done turn out on a hot dish, and serve with wine sauce, vanille custard, or sabayon sauce (No. 881). Note. — If liked, a tablespoonful of finely chopped primrose petals may be stirred into the mixture, just before the flour is added. 1594. Pudding Prince Henri. — £ lb. sugar {caster), i lb. butter, 7 eggs, 4 oz. glace cherries, 1 oz. candied peel, i lb. flour, 1 glass kirschwasser , 8 finger biscuits, sweet sauce. Cream the sugar and butter together in a basin ; add gradually while stirring the yolks of seven eggs, cut the cherries into small dice, and chop the peel finely. Stir these into the mixture, also the kirschwasser liqueur, and beat well. Whisk the whites of eggs to a stiff froth, and mix this and the flour gradually into the prepared mixture.