Cassell's dictionary of cookery

Tipsy Cake.— Take a moulded sponge or savoury cake three or four days old. Cut it quite level at the bottom, so that it will stand firmly on the dish, pierce it in several places with a skewer or knitting needle, and pour over it as much sweet wine mixed with two wine-glassfuls of brandy as it will absorb. Take up the liquor that flows into the dish, and pour it over again and again until the cake is (|uite soaked. Blanch two ounces of sweet almonds, split them into spikes, and stick them all over the cake. Pour round it a rich cold boiled custard, and it will be ready for serving. Sometimes the juice of half a lemon is mixed with the wine and brandy.. Time, two hours to soak the cake. Probable cost, exclusive of the wine and brandy, 2s., if the custard is made with milk. Sufficient for a dish. Tipsy Cake (simple, for children). — Take a dozen small stale sponge cakes, spread a little jam on each, and arrange them in a pile in the centre of a deep glass dish. Pour over them as much raisin wine as they will absorb, and keep putting it over them till they are soaked. Pour round them a pint of nicely-flavoured cold custard, and ornament the dish with dried fruits cut in slices. Probable cost, 3s. Sufficient for a dish. Tiverton Pudding. — Beat four eggs till they are very light. Mix smoothly with them tliree dessert-spoonfuls of fine flour, and add a table-spoonful of sugar, as much grated nutmeg and ginger as will together stand on a sixpence, and the grated rind of half a lemon. Bring a pint of milk to the point of boiling, pour it upon the mixture, and stir it briskly for a minute or two. Wring a pudding-cloth out of boiling water. Flour it well, and tie the pudding in it. Plunge it at once into boiling water, and let it boil quickly until done enough. Serve with sweet or wine sauce. Time to boil, about an hour. Probable cost, 9d. Sufficient for five or six persons. Toad in the Hole. — ilix a pinch of salt with four large table-spoonfuls of flour. Beat this to a smooth paste with two well-beaten eggs, and add two-thirds of a pint of milk. The milk should be added very gradually, and the pudding should be well beaten so that there are no lumps, and it should be of the consistency of very thick cream. Cut a pound and a half of beefsteak and one or two sheep's kidneys, or a quarter of a pound of ox kidney, into pieces convenient for serving. Lay them at the bottom of a hot buttered dish, and pour the batter over them. Bake in a brisk oven. The batter will be better if it is made an hour or two before it is wanted, but it should be beaten up again at the last moment before it is poured over the meat. Mutton chops, sausages, or a stuffed fowl may be substituted for the steak and kidney, or a few mushrooms or oysters may be put with the meat, or even a small quantity of minced shallot. The remains of cold meat also may be served in this way, and will be found to be very good, though, of course, not so good as when fresh meat only is used. Some cooks frj' the meat lightly, to brown it a little, before putting it into the dish. Time to bake, from one hour and a half to two hours. Probable cost, if made with steak, 2s. lOd. Sufiicieut for four or five persons. Toast, Anchovy [sec Anchovy Toast). TOA (979) TOA