Practical gastronomy and culinary dictionary

Free the suet from skin and fibre, chop finely, dry and sift the flour, chop the peeled and cored apples finely, and shred the peel. Put these ingredients into a basin, add the cherries cut into quarters, also the remainder of dry ingredients, and jam. Mix thoroughly. Beat up the eggs, and mix with the cream ; stir this into the basin and work well, adding the brandy last of all. Fill the mixture into a well-buttered mould, cover with a buttered paper, or tie over with a cloth (previously buttered and floured), put to boil in boiling water, and cook for an hour and a half, or more. Un- mould, and serve with a hot sweet custard sauce, flavoured with a dessert-spoonful of Maraschino or Cura9oa liqueur. 685. Pouding de Bananes. — 2 bananas, + lb. castor sugar, 3 eggs, i gill milk or cream, 4 oz. Coombs' self- raising flour, 1 oz. butter. Cream the sugar and butter, work in the yolks of 602 RECHERCHE COOKERY. eggs, one at a time, add the flour (sifted), then stir in the milk or cream. Beat the whites of eggs to a stiff fi'oth. Peel the bananas, and cut in thin slices. Put both into the mixture (stir in gently). Have ready some buttered dariole moulds or one pudding-mould, put in the preparation, three -parts full. Steam or bake for one hour. When done, turn out on a hot dish, and serve with a syrup or sweet sauce. 586. Pouding aux Cerises. — 1 lb. best cooking cherries, 6 oz. loaf sugar, an inch cinnamon, 1 gill cream, 3 oz. flour (Coombs' self-raising), 2 oz. castor sugar, 4 eggs, the rind of ^ lemon, a pinch of salt, a little butter, J gill milk. Stone the cherries by means of a wooden skewer or a bent piece of wire, put them in a stewpan with the sugar, cinnamon, and enough water to cover, cook until tender, and allow to cool. Mix the flour with a little milk and a pinch of salt, boil up the cream, and mix both together ; add the castor sugar, and stir over the fire until the mixture becomes smooth and leaves the stewpan clean. When cool, add the grated rind of half a lemon, separate the yolks from the whites of eggs, and work in the yolks, one at a time. Beat up the whites to a stift' froth, and mix carefully. Butter a pudding-mould, garnish the bottom with a layer of cherries, and fill up alternately with a layer of the prepared mixture and the cherries ; cover with a but- tered paper, and bake in a moderately-heated oven for about half an hour. Turn out on a hot dish, and serve with a suitable fruit syrup. 587. Pouding Mousseline. — 2 oz. butter, 1 lemon,. 2 oz. castor sugar, 4 eggs, 2 oz. flour, f teaspoonful vanilla essence, mousseline sauce. Cream the butter, add the sugar, and work together for ten minutes ; then add the rind of lemon (chopped finely), stir in the yolks of eggs, one at a time, likewise the juice of half the lemon, and vanilla essence. Beat the whites of eggs to a stiff froth. Mix carefully the whites and flour (previously sifted) with the above SWEET ENTREMETS (HOT). 60S preparation. Have ready a plain charlotte mould, well buttered, and lined with buttered paper ; pour in the mix- ture, cover with paper, place in a saucepan three-parts filled with boiling water, cover the pan, and steam the pudding for a little more than an hour. Turn out on to a hot dish, remove the paper. Whisk the mousseline sauce until quite frothy, and pour round the pudding.