Cookery and housekeeping

Another recipe for ' Sandtorte ' adds 3 ozs. of almonds, with a few bitter ones among them, the juice as well as the rind of a lemon, and 3 or 4 spoonsful of maraschino, to the above. Potato Pudding No. 2. Boil ^ lb. of potatoes ; rub them through a fine sieve. Add 6 ozs. of butter clarified, four eggs well beaten, the juice and rinds of two lemons, 7 ozs. of pounded sugar, and a little brandy. Put paste round the edge of a pie-dish. Bake this size of pudding for three-quarters of an hour. 392 CARAMEL PUDDING. Caramel Pudding. Take. 2 ozs. of pounded sugar and put in a plain mould, and set on a hot plate until melted, then run it all round the mould and fill with the following mixture : for a pint mould take seven yolks of eggs, half a pint of cream, and sweeten to taste. Steam half an hour. Make a sauce of burnt brandy and sugar, and pour round. Caramel pudding is better cold than hot. Lady Raglan Pudding. Butter the inside of a plain pudding mould. Ornament the top with citron and candied peel, and line it with dried figs cut in half, the skins being inside. Fill the mould with a raw custard made with seven yolks of eggs and half a pint of good milk or cream. Sweeten and flavour to taste. Cover the mould with buttered paper, and steam till quite firm. Let it stand till cold, and then serve with sauce made of two tablespoonsful of apricot jam or marmalade and two glasses of sherry. Snowdon Pudding. \ lb. suet ; \ lb. breadcrumbs ; 2 tablespoonsful of marmalade ; I dessert-spoonful of moist sugar. A pinch of salt. Chop the suet very fine, and mix all the ingredients well together. Put in a mould, and steam four or five hours AMBER PUDDING. 393 Amber Pudding. Peel six apples ; cut out the core, and cut them into slices. Put them into a stewpan with 3 ozs. of moist sugar, 2 ozs. of butter, and the peel and juice of a lemon. Stew the apples till they are quite tender Pass them through a sieve into a large basin, and stir to the puree the yolks of three eggs. Line a pie-dish with puff paste. Pour the mixture into the dish, and put it into the oven for twenty minutes. Whip the whites of the eggs to a stiff froth. When the pudding is set, put the white of ^^^ on the top, and sift castor sugar over it. Put it back into the oven to set, but do not let it take any colour. Newark Pudding. I cup fine breadcrumbs ; 1 quart milk ; 5 eggs ; 2 tablespoonsful rice flour ; \ lb. glace cherries cut in two ; or angelica ; A flavouring of essence of vanille ; 2 tablespoonsful butter melted ; \ teaspoonful carbonate of soda. Soak the crumbs in milk. Wet the rice flour with cold water, and stir in. Next the yolks of eggs well beaten ; then the milk, butter, and other ingredients. Have ready a buttered mould ; ornament the base with cherries and angelica cut in shapes. Bake, or steam. Serve, if baked, on a napkin with sauce 394 F^G PUDDING. separately, if steamed with sauce around. An hour for baking ; two hours for steaming. Fig Pudding. 1 lb. figs pounded in a marble mortar ; \ lb. breadcrumbs mixed gradually ; 6 ozs. beef suet minced small and mixed ; 4 ozs. pounded loaf sugar. A pinch of salt. To be all well mixed with two eggs beaten up, and a good teacupful of milk. All to be well beaten up, put in a mould, and boiled for four hours in a pan of water.