Cassell's dictionary of cookery

half a pint of cream or new milk with half an ounce of pounded almonds, or if preferred; a little lemon or ratafia flavouring. Simmer gently, -and when lukewarm, pour the milk gradually over two well-beaten eggs. Stir it over the fire for a minute or two, until it begins to thicken, then take it off and sweeten it, and when quite cool pour it into a buttered mould which has been lined \with a small spongecake, previously sliced and soaked in sherry. Place a cover on the mould and steam the pudding. When done enough, let it stand a minute or two before turning it out, and ornament with crystallised fruit of different colours. Time, three-quarters of an hour to steam. Probable cost, 8d.,if made with milk. Sufficient for two persons. Herodotus Pudding, or Hilton Pudding. — Shred a quarter of a pound of suet very finely, mix with it five ounces of finely-grated bread-crumbs, and five ounces of good figs minced as small as possible. Add a pinch of salt, three table-spoonfuls of sugar, and two eggs w-ell beaten. Beat the mixture with a fork, pour it into a buttered mould, tie it in a cloth, and boil it for three hours. Send brandied sauce to table in a tureen. Probable cost, lOd. Sufficient for four or five persons. Herrings.— This delicate and delicious fish, -which visits the British Islands in shoals from the end of May to October, may be cooked in many ways, for all of which recipes will be given. In the beginning of the season the fish is rather oily, and therefore is sometimes found to be too rich for the delicate stomach, but this oiliness disappears after a few weeks, and the hemng is then most nourishing and wholesome. Herrings, Dutch, Pried.— Wash the herrings, and soak them in milk for a couple of hours. Drain and dry them ; cut off the fins, dip them in flom-, egg and bread-crumb them, and fry them in hot fat. Send potatoes in any form to table with them. Time, seven or eight minutes to iiy. Probable cost, two for 1½d. Sufficient, half a dozen for three persons. Herrings, Fresh, Baked.— Scale and clean the herrings carefully, ^\'ithout washing them. Cut off the heads, and take out the backbone. Sprinkle a little salt, pepper, and pounded mace over them, both inside and out, lay them in a deep baking-dish, and arrange the roes at the top. Cover them with vinegar and water in equal proportions, and put three or four bay-leaves or cloves into the liquid. Bake for an hour. They are much better eaten cold than hot. When the backbone is removed they may be neatly rolled before baking. Probable cost, two for 1½d. Sufficient, half a dozen for tlu-ee persons. Herrings, Fresh, Boiled.— Few fish are more delicious than fresh herrings boiled. Wash, scale, and gut them, sprinkle a Uttle salt over them, and dip them once quickly in vinegar ; skewer them secui-ely with their tails in their mouths, put them into boiling water, and simmer very gently until done enough, when they must be taken out immediately. Drain the water from them, and arrange them neatly on a dish; garnish with parsley or scraped horseradish, and send shrimp, anchovy, or parsley sauce to table in a tureen. Time, about twelve minutes to boil. Probable cost, two for 1½d. Sufficient, half a dozen for three persons. Herrings, Fresh, Broiled. — Fresh