Soyer's standard cookery

METHOD.— Beat the eggs, add them gradually to the cornflour and stir until perfectly smooth. Add the sugar, almonds, butter (melted) and a pinch of nutmeg. Line nine or ten patty pans with paste, spread about one teaspoonful of jam on the bottom of each one, and fill with the mixture. Bake from twenty to twenty-five minutes in a moderately hot oven. Alma Pudding. INGREDIENTS. — Sixteen ounces of flour, twelve ounces of castor sugar, eight ounces of butter, four ounces of currants, four ounces of sultanas, eight eggs, two teaspoonfuls of baking-powder, the grated rind of two lemons. METHOD. — Clean and pick the currants and sultanas. Cream the butter and sugar together until thick and white, then beat in the eggs, and add the rest of the ingredients. Have ready a well-buttered mold or bowl, pour in the mixture, and steam for two hours. Serve with a suitable sauce. Almond Pudding, Baked. INGREDIENTS. — Two penny rolls, four ounces of ground almonds, two ounces of butter, two ounces of castor sugar, two pints of milk, six eggs, the grated rind of two lemons, two good pinches of cinnamon. METHOD. — Butter a pie-dish and line the bottom with thin, buttered slices of roll. Mix the almonds, lemon rind and cinnamon together and put one-half into the pie-dish. Cover with thin slices of roll, then add the rest of the almond mixture, and again cover with slices of roll. Boil the milk, and add to it the sugar ; beat the eggs well, then pour on to them the hot, NOT BOILING, milk, and stir well. Now add the milk, etc., to the rest of the ingredients in the pie-dish, but in tablespoonfuls, to avoid floating the slices of roll. Cover the pudding and let it stand for half an hour, then bake it gently for about an hour. Almond Pudding, Baked. INGREDIENTS. — Eight ounces of ground almonds, six ounces of butter, four ounces of sugar, four ounces of cake crumbs (stale sponge cakes serve), two pints of milk, the juice and grated rind of one lemon, eight eggs, puff paste. METHOD. — Cream the butter and sugar together, add the eggs, beating each one in separately, the cake crumbs, lemon rind and juice and almonds. Boil the milk, pour it over the rest of the ingredients, stirring all the time, return to the saucepan, and stir over the fire until the mixture thickens. Have ready a pie-dish with the edges lined with paste, pour in the mixture, and bake gently until brown and set. Serve either hot or cold. Apple Amber Pudding. INGREDIENTS. — Twelve large apples, six ounces of brown sugar, four ounces of butter, six eggs, two lemons, cherries, strips of angelica, short paste, or puff paste trimmings, castor sugar. METHOD. — Line the edge of a pie-dish with thin strips of paste about three inches wide, and decorate the edge with overlapping leaves or small rounds of pastry, which must be securely fixed by means of white of egg. Peel and slice the apples, stew them gently with the butter, sugar, and lemon rind until tender, then pass through a fine sieve, and add the yolks of eggs. Pour the mixture into the pie-dish, bake gently for twenty minutes, then pile the stiffly-whisked whites of eggs on the top. Dredge liberally with castor sugar, decorate with cherries and angelica, and replace in the oven until the whites of eggs harden and acquire a little color. Serve either hot or cold. Apples, Baked.