The Pattern cook-book

Stew currants or any of the small fruits or berries, either fresh or dried, with sugar to season. Cut bakers' bread into thin slices, and remove the crusts ; then place a layer of bread in a pudding-dish, cover it rather thickly with the stewed fruit, add another layer of bread and fruit, and so continue until all the latter has been used, leaving an extra thick layer of fruit on the top. Lay a plate on top of the pudding, and when the fruit is cool, set the whole upon the ice. Serve thoroughly cold with cream and sugar. APPLE SNOW. Six large apples. Two tea-cupfuls of sugar. One-half tea-spoonful of salt. One and a-half lemon (juice of both and rind of one). One pint of milk. Four eggs. Separate the whites from the yolks of the eggs, beat the yolks well, and add to them three table-spoonfuls of the milk. Place the rest of the milk on the fire in a doubleboiler, and when it boils, add the beaten yolks. Let it boil about a minute, add a tea-cupful of the sugar and the salt, remove from the fire, and when cooled, pour the custard into a glass serving-dish. Bake the apples quite whole in a covered dish, adding a little water to prevent burning. When tender enough to be pierced with a straw, take them out of the oven, remove the skins, and scrape out the pulp, being careful to avoid any pieces of the cores. Mix into this pulp the remaining sugar, the lemon-juice and the grated rind of one lemon. Beat the whites of the eggs to a stiff froth, and add the cold pulp very gradually, beating until the .whole is white and fine. Pile this snow upon the custard, set in a very cold place, and serve when thoroughly cold. CURATE PUDDING. {Hot.) Three eggs. Two tea-spoonfuls of vanilla. One cupful of flour. Two-thirds cupful of butter. Two-thirds cupful of sugar. Warm the butter, and beat it to a cream ; then gradually add the flour and sugar, and beat well until the whole is perfectly smooth. Beat the eggs very light, and add them and the vanilla, stirring all well. Butter small cups or tins, fill them a little more than half full of the mixture, and bake in a brisk oven for about half an hour. When done, turn the puddings out upon the serving-dish, and pour around them the following sauce. WINE SAUCE, NO. I. One and one-half table-spoonful of butter. One table-spoonful of flour. One-half tea-spoonful of salt. Two table-spoonfuls of sherry wine. Hot water. Pour boiling water into a small earthenware bowl, let it stand one minute, pour it out, and place the butter in the hot bowl ; this will warm the butter sufficiently. Beat the butter until soft, add the flour, and beat again until a smooth, creamy paste is formed. Gradually add boiling water, stirring all the time, until the whole is the thickness of rich cream. Pour the mixture into a stewpan, stir well, and cook three minutes, adding a little more water if the sauce is too thick. When done, add the salt, sugar and wine, and serve. Taste the sauce before serving, and add more sugar, wine or butter if not sufficiently well seasoned. FARINA PUDDING. One quart of milk. Three eggs. One lemon (half the juice and all the rind). One cupful of sugar. Four table-spoonfuls of farina. One table-spoonful of butter. One tea-spoonful of salt. One tea-spoonful of vanilla.