The new century cookery book

Pick the stalks from the raspberries, put them in a basin with the cream, and mash up small ; add the sugar and crumbs. Separate the yolks of eggs from the whites, put the fecula or creme de riz in a basin, stir into this the egg-yolks ; when smooth add to the mixture, whisk the whites of eggs to a stiff froth, and mix gradually with the above. Have ready a well-buttered charlotte mould, lined with buttered paper. Bake in a hot oven for about twenty-five minutes. As soon as cooked the pudding should be sent to table. Serve a suitable sauce or syrup along with the pudding. 1603. Pudding Souffle aux Amandes {Burnt Almond Pudding). — \ pint milk, 1 dessertspoonful creme de riz, a pinch of ground cinnamon, 1 oz. burnt almonds, 4 pint cream, 6 yolks of eggs, 1^ oz. vanilla sugar. Put the milk and cream in a stewpan, and allow to come to the boil, pound the almonds and put into the milk, then add one ounce of vanilla sugar, stir in the yolks of eggs and the mixed creme de riz ; whisk the whole over a gentle fire, in order to bind the eggs : this must be done without allowing the mixture to boil, else it will curdle. Pour this into a well-buttered plated souffle dish, sprinkle over with a pinch of ground cinnamon and sufficient vanilla sugar to cover the surface. Put the dish in a brisk oven for about ten minutes, so that the surface gets browned ; then serve quickly. If the oven is not hot enough to brown the . top, hold the dish under a salamander for a few seconds. Note. — Corn-flour, potato flour, or Vienna flour may be used in place of creme de riz. L L 1604. Abricots a la Colbert {Apricots, Colbert Style). — Preserved firm apricots (halves), drained, filled with rice cooked in milk and flavoured with vanilla, coated with reduced apricot marmalade, dipped in beaten egg, rolled in pulverised macaroons, fried slightly brown in clarified butter. Dished up on rounds of fried bread made to adhere to the dish with a little marmalade, and sauced over with a thick apricot sauce. 1605. Pommes a la Conde {Apples, Conde Style). — Pared cored apples, ranged in a buttered sautoir, sprinkled with powdered sugar, lemon-juice, and oiled butter ; cooked in the oven, centre filled with apricot puree. Dished up in the centre of a border of rice cooked in milk and sweetened to taste, ornamented with fancifully cut pieces of angelica, crystallised cherries, raisins and almonds, and served with apple syrup. Note. — Almost any kind of fruit can be dressed in the above manner, such as peaches, apricots, pears, &c., and are styled a la Conde. 1606. Ponding Souffle mix Praises {Strawberry Pudding).— Proceed the same as directed in Recipe No. 1602, but Substitute for the raspberries half a pound of freshly picked ripe strawberries, and add also some red colouring, cochineal or carmine. 1607. Souffle cl VOrange. — f pint milk, 2 eggs, 2 oz. caster sugar, 1 oz. butter, 3 oz. cake-crumbs, 8 oz. bread-crumbs, 1 orange, 1 glass of noyeau or kirsch, a feio glace cherries.