Cassell's dictionary of cookery

Royal Children's Puddings.— Slice a penny loaf, and pour upon it a pint and a haH of boiling milk. Let it stand till soft, then beat it lightly with a fork, and add a heaped table-spoonful of moist sugar, a little grated nutmeg or any other flavouring, and four wellbeaten eggs. Half fill some small buttered tea-cups with the mixture, and bake the puddings in a well-heated oven. If liked, a slice of butter may be added, but its absence will render the puddings more digestible. Time to bake, twenty minutes. Probable cost, Is. Stifficient for five or six persons. Royal Fritters. — Put a pint of new milk into a saucepan over the fire, and as it rises in the pan stir into it half a pint of light wine. Pour it out, and let it stand a few minutes to cool, skim off the curd, and put it into a basin. Beat it well with two table-spoonfuls of sugar, a little grated lemon-rind or any ether flavouring, three well-whisked eggs, and as much flour as will make a stiff batter. Fry the fritters in the usual way. Drain them well, and serve on a hot dish. Send cut lemons to table with the fritters. Royal Pastry. — Take four ounces of sweet almonds ground or finely pounded, with three or four bitter ones, mix them with a tablespoonful of powdered sugar, and add as much white of egg as will make a smooth paste. Mix an ounce of finely-sifted sugar with half a pound of flour. Rub four- ounces of fresh butter into this, and make it into paste by stirring into it the white of an egg beaten up with a little cold water. Roll this pastry out, spread the almond paste upon it, and stamp the two together into fancy shapes of any size. ROY ( 775 ) RUP Brush over with white of egg, and sprinkle chopped almonds thickly over the cakes. Shake a httle sugar on the top of this. Put the cakes on a buttered baking-sheet, and hake in a moderately-heated oven. When done, the coating of almonds should be of a light-fawn colour. Remove the cakes carefully from the baking-sheet, and pile them in a pyramid upon a napkin. If liked, they can be ornamented with bright-coloured jelly of any kind. Probable cost. Is. 6d. per pound. Royal Punch, (to be served hot). — Put a quarter of a pound of doubly-refined sugar in large lumps into a bowl, and with it two limes and a. thin slice of fresh lemon. With a bruiser rub the sugar and the fruit well together, then mix thoroughly with two glassfuls of calf's foot jelly in a hot state. Take brandy, rum, arrack, and curaçoa in equal quantities, and stir them into the preparation. AVhen thoroughly mixed, add a pint of boiling green tea, and serve hot. The quantity of spirit must be regulated by taste; half a pint of each will generally be found sufficient. Royal Sauce for Fish.— Beat two raw