Soyer's standard cookery

INGREDIENTS. — Two tablespoonfuls of arrowroot, two tablespoonfuls of moist sugar, two pints of milk, the grated rind of one lemon, four eggs. METHOD. — Mix the arrowroot smoothly with a little of the milk, boil the remainder and pour it over the arrowroot, stirring all the time. Return to the saucepan, stir and cook over the fire until thick, then cool slightly, and add the sugar, lemon rind and eggs, previously well beaten. Pour into a buttered mold, and steam gently from one and a quarter to one and a half hours. Serve with custard, wine, or any other suitable sauce. Austrian Pudding. INGREDIENTS. — One pint of raspberries, moist sugar, eight ounces of cakecrumbs, four ounces of castor sugar, four ounces of ground almonds, four ounces of glace cherries, eight eggs, two tablespoonfuls of cream, one ounce butter. METHOD. — Put the raspberries and two tablespoonfuls of moist sugar into a jar placed in a saucepan containing boiling water and half cook them. Meanwhile work the yolks of the eggs and the castor sugar together in a bowl until thick and creamy, then add the cakecrumbs, ground almonds, cream, oiled butter, and lastly the stiffly-whisked whites of eggs. When the raspberries are ready, place them with their juice in a buttered fireproof china souffle dish, cover with the preparation, decorate with the halved glace cherries, and bake in a moderate oven for about one-half hour. Serve hot. Raspberries preserved in bottles may be used when fresh ones are not obtainable. Baba with Rum Syrup. INGREDIENTS — One and a half pounds of flour, one ounce of yeast, four ounces of castor sugar, eight ounces of butter, three ounces of currants cleansed and picked, one-third of a pint of milk, two good pinches of salt. For the syrup, one and a half pints of water, four ounces of loaf sugar, four tablespoonfuls of apricot jam, two wineglassfuls of rum. METHOD. — Dry the flour thoroughly, sift eight ounces of it into a warm, dry bowl, add the salt, and make a hole in the center. Mix the yeast smoothly with a little warm milk, add it to the flour, knead the preparation into a smooth dough, then cover with a cloth, and let it rise in a warm place. Sift the remainder of the flour into a large bowl, make a hole in the center, and put in the salt, sugar, warmed butter, eggs, and the remainder of the milk, beat with the hand for fifteen minutes and cover with a cloth. When the dough has risen to twice its original size, mix the contents of the bowl together, add the currants and knead lightly for fifteen minutes. Have ready one large or eight small well-buttered molds with straight sides, sprinkle the bottom and sides with a few currants, half fill with dough, stand near the fire until it rises nearly to the top of the mold, then bake in a moderately hot oven. When done, turn on to a sieve, and baste well with rum syrup, then place in a hot dish, pour the syrup over, and serve hot. To make the syrup; boil the sugar and water together until considerably reduced, then add the jam, boil for ten minutes, strain, return to the stewpan, put in the rum, bring to boiling point, and use as directed. Babas with Kirsch.