Royal Victoria cook book

GERMAN RICE PUDDING.—One-quarter pound rice, $ pint milk, + pound almonds chopped fine, 1 tablespoon butter, 2 tablespoons sugar, 3 eggs, almond essence. Put rice on to boil in milk. When boiled add butter, almonds and sugar, then flavoring and yolks, lastly the well beaten whites. Pour into a buttered mould or basin and put in a pan of warm water in oven for about 50 minutes. A buttered paper in the bottom of mould prevents it sticking somuch. Turn out. Serve with sherry sauce. Sauce :—Two lumps of sugar, 1 tablespoon sherry, 1 egg. Put all in a saucepan together and beat until the egg foams. Do not let it boil. PRUNE PUDDING.—One-half pound prunes, $ cup granulated sugar, whites of 3 and yolks of 2 eggs. Wash prunes well, put on in enough water to cover, and cook them soft, about 4 hour. Take out all the stones and beat smooth. Mix in sugar and yolks and lastly wellbeaten whites. Bake for 30 minutes in a moderate oven. Butter pudding dish. Sauce :—One teaspoon butter, 1 teaspoon corn starch, yolk of 1 egg, 1 tablespoon sugar, 1 tablespoon sherry, 4 pint hot water. Melt butter and corn starch together until smooth and then add sugar and yolks beaten smooth. Add sherry and lastly hot water. Cook in double boiler 10 minutes. Any flavoring will do. SIR WATKIN WYNNE’S PUDDING.—Three ounces beef suet, 6 ounces bread crumbs, 4 ounces sugar, 2 eggs, 14. tablespoons orange marmalade. Chop suet fine, add bread crumbs and marmalade; in a separate bowl place sugar and eggs, beating them lightly together. Then add thoroughly to suet and crumbs. Grease inside of pudding mould with butter, pour preparation into it, put on cover of mould, and put this into saucepan containing enough boiling water to cover. Boil for 14 hours. When done turn out on hot pudding dish and serve with Jemon or wine sauce. Mrs. DICKINSON. MARMALADE PUDDING.—Butter a mould. Stone some raisins, cut small thin slices of bread and _ butter. Put into the mould a layer of raisins, then of bread and butter, then 1 of marmalade, then 1 of bread and butter, and so on till the mould is full. Press itdown. Beat up 2 or 3 eggs, according to size of mould, with some sugar and wine glass of brandy. Pour this over the pudding and let it stand to soak. ‘Tie a cloth over and boil 14 hours. Send to table with wine sauce over it. Miss Way. CHOCOLATE PUDDING.—Pour 1 cup cold water over 1 ounce gelatine, let stand one hour; then pour over it 3 cups boiling water, add 1 1/2 cups white sugar, 1 cup grated chocolate mixed into a paste with a little of the boiling water. Set on stove till smooth, then put away to cool, but not stiff; whip in the well beaten whites of 4 eggs, beat briskly for 10 or 15 minutes till it begins to harden, then put into mould wet with cold wat:r; set away on ice; flavor with vanilla. To serve, turn out on dish and pour round it a custard made of the yolks of the 4 eggs, 1 pint milk, sugar to taste and vanilla flavoring. Mrs. MORGAN. RICE LEMON PUDDING.—Boil a teacup of rice until well done; beat the yolks of 4 eggs with a teacup of sugar, and pour the rice on them boiling hot. Beat the whites of the eggs with a teacup of sugar to a stiff froth, put them on the pudding and return to the oven. Flavor with the juice and grated rind of a lemon. PLAIN CAKE, OR STEAM PUDDING.—Fourteen ounces flour, 10 ounces brown sugar, 6 ounces butter, heaping cup stoned raisins, 2 eggs, 1 cup sweet milk (or sour), § teaspoon soda, 4 nutmeg, Mix sugar and butter, beat and add eggs, then milk and soda, flour, raisins and nutmeg, Bake in a very moderate oven in a pan about 2 inches deep, 8 long, 4 wide—though any pan not too shallow will do. If steamed, steam two hours. Mrs. Mooptie.