Harper's cook book encyclopædia

fruit in with it. Boil % lb. of loaf sugar and a quarter of a pint of water to a syrup, beat it briskly with a wooden spoon for a few minutes, mix with it the whites of three eggs which have been whisked to a firm froth. Work these into the pudding, and add last of all half a pint of whipped cream. Place the pudding in an ice-mould, put on the lid, freeze, and turn out when wanted. Another way : — Peel two dozen chestnuts. Put them into boiling water for five minutes, then take off the second skin, and boil them until tender with half a stick of vanilla and half the thin rind of a fresh lemon in the water with them. Drain them well, and pound them in a mortar. Press them through a hair-sieve, and mix with them % lb. of powdered sugar, a glass of maraschino, and half a pint of thick cream. Dissolve Y\ oz. of gelatine in a little water, stir it into half a pint of hot cream, add the chestnuts, etc., and keep stirring the mixture gently until it is sufficiently stiff to hold the fruit without letting it fall to the bottom. Work in 2 ozs. of picked and dried currants, and 2 ozs. of candied citron cut into thin strips. Put the mixture into an oiled mould, and set in a cool place to stiffen. Time, about three - quarters of an hour to boil the chestnuts. Newark Pudding. — One cupful of fine bread-crumbs, one quart of milk, five eggs, two table-spoonfuls of rice flour, lb. of glace cherries cut in two, a flavoring of essence of vanilla, two table-spoonfuls of butter, melted, half a teaspoonful of 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 on a napkin with sauce. Peach Cobbler. — Prepare some plain pastry from three pints of flour and Y\ lb. of mixed butter and lard. Line a good-sized baking-dish with the pastry, and pour in two quarts of freshly stewed peaches, closing the dish with a cover of pastry. Let it be baked until brown. Serve with cream or rich milk. Peach Pudding. — Fill a bakingdish about three-fourths full of ripe, juicy peaches, pared, stoned, and cut into medium-sized pieces. Beat light the yolks of three eggs ; add four table-spoonfuls of white sugar, three table-spoonfuls of milk or cream, and the same quantity of sifted flour ; add the beaten whites, and, after sifting three table - spoonfuls of sugar over the fruit, pour on the batter. Mix all well together and bake threequarters of an hour. Apples or other fruit may be substituted /or peaches. Plum Pudding. — The English make their plum pudding some time before it is to be used, and then it must be put on early in the morning and boiled for many hours. The recipe here given is an American improvement, we think, and has the advantage of being so digestible that dyspeptics may partake of it, in most cases, with impunity. Two hours steady boiling is enough to cook it to perfection, although it will not be hurt by being kept longer over the fire. The size given is for a cornpan}7 of twenty persons, and if any is left, it is always better the second day sliced and stewed in sauce.