Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

286 MRS. SEELY'S COOK BOOK ounces of citron cut in fine shreds. Boil a pint and a half of milk with 8ix ounces of granulated sugar. Remove from the fire and add the well-beaten yolks of six eggs and a little finely chopped lemon rind. Strain the mixture over the bread, let it stand f or ten minutes, and bake in pudding dish f or half an hour until it is light brown. Serve hot with any kind of pudding sauce. Bread Pudding Soak a pint of fine bread crumbs in a pint of milk, and when soft add three tablespoons of cocoa well mixed with a little water. To another pint of milk add half a cup of sugar and three well-beaten eggs. Blend all the ingredients and add half a teaspoon of salt. Pour into a well-buttered pudding dish, set the dish in a pan of hot water, and bake an hour. Serve with a cream either whipped or not whipped, and flavored with vanilla. Cabinet Pudding Have at hand one and a half ounces of candied orange peel, four dozen sultana raisins, four ounces of currants, one pint of milk, four eggs, the grated rind of one lemon, three tablespoonfuls of granulated sugar, and a few slices of spenge cake. Rub a pudding mould with melted butter. Then cut the orange peel into thin slices and arrange in the bottom of the mould. Fill in the spaces with raisins and currants. Arrange a few slices of sponge cake, moisten them with a few drops of melted butter, and sprinkle them with currants. Proceed in this manner until the mould is nearly full. Mix the milk with the grated lemon rind, sugar, the eggs, which should be well beaten, and a little bit of grated nutmeg. Strain and pour into the mould, which should be quite full. Tie a piece of buttered paper over it and let it stand for two hours. Then tie it tightly in a cloth, plunge it into boiling water, and cook for one hour. Remove from the water, let it stand a minute or CHESTNUT PUDDING. HOT PUDDINGS, CU8TABD8, 80UFFLÉS, ETC. 287 two, and then remove the cloth. Invert it on a dish, and serve with sweet sauce in a separate dish. In place of the lemon rind, any desired flavoring may be used, and it will be much rìcher if cream is used instead of milk. Cream of Chestnuts with Caramel Sugar Cook tender, in enough water to cover them, one pound of shelled and peeled chestnuts with a scant one-quarter of a vanilla bean. When cool, pound them in a mortar and rub through a puree sieve. Mix with the well-beaten yolks of four eggs, five entire eggs well beaten, half a pound of granulated sugar, and one pint of milk. Mix thoroughly and again rub through a puree sieve. Cover the bottom of a timbale mould with one gill of caramel sugar. When cold, butter the sides of the mould and fill it with the chestnut mixture. Set the mould in a pan with hot water to half its height. Place it on top of the range, and when the cream comes to a boil, cover it with a paper, and set the pan in a slack oven where the mixture will cook without boiling for one hour, or until it is firm to the touch in the centre of mould. Serve, pouring over it the caramel sugar, which is in the bottom of the mould. To make Oaramel Sugar