Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

508.— FARINA FRUIT PUDDING. Prepare the Pudding No. 506, with three quarts of milk. When the mixture is ready, add one pound of sultanas, one-half pound of currants, four ounces of lemon and citron peel cut fine. Bake in small molds in water. Serve with wine or brandy sauce. 509 —FARINA CAKE. Make mixture No. 508, without the fruit. Fill into a square cake pan about one and a half inches deep. Bake to a nice color, Cut in squares or slices, and serve with wine or fruit sauce. 510.— FLORADORA PUDDING. STEAMED Add to the pudding mixture No. 496 one pound of sliced pineapple cut in dice. Steam and serve English cream sauce with sliced almonds. 511.— FLORADORA MERINGUE. Bake a sheet of white layer cake No. 273 or No. 274. Spread with pastry cream No. 128, and on top of the cream one layer of Floradora Cream No. 157. Cover with meringue. Brown nicely and cut in squares. Serve hot or cold with cream sauce. 512.— STEAMED FRUIT PUDDING. 2 lbs. crumbs, ^ lb. flour, ^ lb. sugar, i lb. suet, 8 eggs, I lb. raisins, i lb. currants, }i lb. mixed peel, ^ oz. baking powder, }i oz. mixed spice, salt. Mix with milk, and steam same as directed in No. 496. 513.— STEAMED FIG PUDDING. Prepare mixture No. 496; leave out the cocoanut, and add one and a half pounds of figs cut in dice. Serve with hard or brandy sauce. 514.— STEAMED FRUIT PUDDING. (CAKE MIXTURE.) 1 lb. sugar, 1 lb. butter, 10 eggs, 2 lbs. flour, }i oz. baking powder, }i pint milk, i lb. raisins, I lb. currants, ^ lb. mixed peel, mace or nutmeg, the grated rind of one lemon, salt. Cream butter and sugar; sift the baking powder in the flour and mix like a fruit cake mixture. Steam in large or small molds, buttered and dusted with flour. Cover with buttered paper and serve with a nice sauce. The same mixture may be made into a very light and white pudding, using three-quarters of a pint of whites of eggs, and a little more milk; leaving out the whole eggs. For variety, only sultana raisins may be used, or citron, figs and dates, cocoanut, almonds, French fruit glaces, etc. 515.— STEAMED POUND PUDDING. STEAMED FRUIT PUDDING (Rich). i}i lb. sugar, i^ lb. butter, 20 eggs, 2 lbs. flour, }i a nutmeg, grated; ^ teaspoon baking powder, the grated rind of two lemons. Mix like pound cake and steam as directed in No. 514. This pudding is richer than the steamed fruit padding No. 514, but may be used as a fruit pudding, adding about two pounds of fruit to the mixture: leaving out the baking powder, and steam as usual: 516.— GERMAN CREAM PUDDING. LEMON PUDDING (GERMAN), ORANGE PUDDING (GERMAN). 1 lb. flour, I quart milk, i lb. butter, 10 ozs. sugar, 20 yolks, 12 whites of eggs, the grated rind of one lemon, a little mace. Put one pint of milk on the fire with the sugar and eight ounces of the butter; let come to a boil and stir in the sifted flour to form a smooth paste. Take off the fire, stir in the rest of the butter, and add gradually the yolks and milk. Beat the whites up firm, and add to the mixture with the flavor. Fill into the prepared molds and bake in water. Serve with a nut-cream or wine sauce. From the same mixture a nice LEMON or ORANGE PUDDING can be made, adding the rind and juice of the fruit. Use three or four lemons or oranges to this mixture, and serve with a nice sauce. 517.— INDIAN PUDDING. BAKED. 2 quarts of milk, ^ pint of molasses, 6 eggs, 4 ozs. butter, 8 ozs. white cornmeal, salt, 3^ teaspoon cinnamon, ^ teaspoon ginger, the grated rind of one lemon. Let the milk and butter come to a boil, sprinkle in the meal and let simmer for ten minutes; take off, let cool a little; add the molasses, the beaten eggs, salt and spices; a little more milk, if too dry. Put in buttered pan and bake slowly till set in the centre. Serve with maple syrup sauce. 518. INDIAN CUSTARD PUDDING,