Handbook of practical cookery

This pudding may also be used as a tea-cake ; and when so served the pieces should be split open and a spoonful of preserved fruit spread between the slices. Chocolate Pudding.— One quarter of a pound of grated chocolate, one pint of milk, one half ounce of gelatine, two ounces of sugar, one tea-spoonful of essence of vanilla, yolks of four eggs, one half gill of cold water. Cover the gelatine with the cold water, and allow it to soak therein for ten minutes. Place the gelatine, when dissolved, into a small sauce-pan, put it over the fire, and stir slowly until melted, taking care that it does not boil. When melted, take the sauce-pan from the fire and allow the gelatine to cool a little. Mix together the milk and grated chocolate until they come to a smooth paste, then, in a fresh sauce-pan, stir the mixture over the fire until boiling. Drop the yolks of eggs into a bowl, cover them with the sugar, and pour over all the hot chocolate mixture. Return this compound to the fire and let its contents cook for a few minutes, stirring constantly to prevent boiling. Remove the sauce-pan at the end of this time from the fire, stir into the mixture it contains the melted gelatine, and drop in the essence of vanilla. Dip a pint and a half mould into cold water, to wet it inside, and so prevent the pudding sticking; pour into it the pudding, and set it away in a cool, dry place, until the gelatine congeals and the pudding has "set" in the mould; and when this has taken place turn the pudding out upon a crystal dish and serve. Italian Pudding. — One half of a quart can of preserved peaches, four table-spoonfuls of bread crumbs, two eggs, one gill of -milk, one tea-spoonful of lemon- juice, two ounces of sugar. Arrange upon a flat dish a layer of the peaches, cover this with a blanket of the bread crumbs, and in this way arrange alternate layers of the fruit and bread crumbs until the specified quantity be used. Put the yolks of the eggs into a bowl, and with them one ounce of sugar ; bring the gill of milk to the boiling-point, and pouring this over the yolks o"f eggs and sugar, stir all together, and throw into the mixture the lemon-juice. Pour this liquid over the fruit and bread crumbs by spoonfuls, in order that it may be absorbed thereby, and the preparation so become moistened but not juicy ; when this is done place the pudding in a moderate oven and bake it for half an hour. At the end of this time take the pudding from the oven, beat the whites of the eggs to a light froth, and pile this roughly upon the top of it. Sprinkle over all the remaining ounce of sugar, place the dish once more APPLE DUMPLINGS — SWISS RISSOLES. 155 in the oven for five minutes, to firm the froth of egg and brown it also slightly. Serve at once. NOTE. — This pudding may also be made with preserved apples or pears, as taste or convenience may dictate. ApApple Dumplings.— Five apples, twelve ounces of flour, four ounces of butter, one ounce of sugar, one tea-spoonful of baking-powder, one and one-half pint of cold water, one salt-spoonful of salt. Rub this flour and butter together in a bowl, add to them the baking-powder and the salt, and with the cold water mix all to a firm dough. Place this dough upon a mixing-board, and cut it into five equal pieces.