Miss Cameron's cookery book

Three oz. of sponge-cake crumbs, 2 oz. of bread crumbs, 3 oz. of castor sugar, 1 oz. loaf sugar, £ pint of milk, 3 eggs, teaspoonful of lemon juice. Put the crumbs into a basin with the castor sugar, put the loaf sugar into a small iron saucepan and burn it, pour the milk on it, and stir till it is quite brown; beat up the eggsi, add to the milk, and strain this on to the crumbs; add the lemon juice, and pour the mixture into a buttered mould, and steam for one hour. Turn out and serve with sweet sauce. Little Caramel Puddings. Put into a saucepan 2 oz. of castor sugar and the juice of a lemon. Pat on the fire till the sugar is a deep gold colour, then a then line some small plain moulds with this. Make a custard with 3 eggs, 2oz. sugar, half a pint of milk, and a few drops of essence of vanilla; >pour into the moulds. Steam till firm; turn out, and serve either hot or cold. Bread Fritters. Two oz. bread crumbs, 1 oz. flour, \ pint milk, 1 teaspoonful baking powder, 1 teaspoonful essence vanilla, 2 eggs, a pinch of salt. Mix all together, and drop teaspoonfuls into hot fat. When a golden brown, serve on a paper mat; sprinklo with sugar, and put sliced lemons round the dish. Gooseberry Charlotte. One lb. green gooseberries, f oz. of gelatine (leaf), 3 oz. castor sugar, a small piece of cinnamon stick, £ pint of cream or milk, a few drops of liquid carmine or apple-green colouring, a plain madeira or sponge cake. Stew the gooseberries with the sugar and cinnamon till soft, remove the cinnamon, and rub through a sieve. There should be a pint of gooseberry puree. Return to the saucepan, add the gelatine, and stir till it is thoroughly melted; colour either bright green or pink, add the cream or milk, mix well, and pour into the centre of the cake, which has been hollowed out in the centre. Pour some custard over, and serve when cold. Pastry Twists Fried. Quarter lb. puff pastry. Roll out aa thinly as possible, cut into long narrow strips a yard long, twist up in your fingers into fancy bows, lay in a frying basket, and fry in hot fat till pale gold colour. Serve on a paper mat, and Sprinkle thickly with powdered sugar. These can be eaten With golden syrup or sweet syrup. Canary Pudding. Three eggs, their weight in sugar and butter, 2 oz. of flour, the rind of 1 small lemon. Warm the butter, add to this the sugar, cream it well together, add the grated lemon peel, then the flour, and, lastly, the eggs, which have been well whisked. Stir all well together, and put it into a buttered mould or basin. Boil for two hours. Serve it with sweet sauce or a fruit syrup. Apples and Strawberry Jam. Take some large apples, wash and core them without peeling them. Fill the hollow centre of each with strawberry jam, place them on a buttered baking-sheet, and bake in the oven till soft. Put a tea spoonful of whipped cream on the top of each apple, and send to table with custard to pour round the apples. Bananas a la Napolitaine. Twelve large bananas, J pint of claret, 1 tablespoonful of brandy, 6 oz. loaf sugar, \ pint of water. Put claret brandy, sugar, and water, into a saucepan; let it come to fche boil, and boil for five minutes. Add the bananas, which have been peeled, and thickly sliced, and boil till the syrup thickens. Serve with sponge fingers. Schoolroom Pudding.