Soyer's standard cookery

INGREDIENTS. — Two pounds of fine flour, one and a half ounces of yeast, sixteen to eighteen ounces of butter, two tablespoonfuls of currants, cleaned, two tablespoonfuls of sultanas, cleaned, two tablespoonfuls of castor sugar, ten eggs, the grated rind of the lemon, salt. For the syrup: one and a half pints of water, four ounces of loaf sugar, kirschwasser to flavor. METHOD. — Dry and sift the flour into a large bowl, make a hole in the center, and add the yeast mixed smoothly with a little tepid water. Let it stand for about half an hour, then add the well-creamed butter, currants, sultanas, sugar, lemon rind, two good pinches of salt, and the eggs. Beat the mixture until smooth, then cover with a cloth, and let it stand until it rises to nearly twice its original size. Have ready some buttered timbale molds, half fill them with the preparation, let them stand until it rises nearly to the top of the molds, and bake in a moderately hot oven. Meanwhile boil the sugar and water until the syrup is formed, flavor with kirschwasser, pour it over the babas, or dip them in it and serve. Bachelor's Pudding. INGREDIENTS. — Sixteen ounces of flour, eight ounces of finely-chopped suet, eight ounces of sugar, four ounces of raisins, stoned, four ounces of sultanas, cleaned and picked, two eggs, two teaspoonfuls of baking-powder, one-half pint of milk. METHOD. — Mix all the dry ingredients together, add the milk and the egg (previously beaten), and stir well. Put into a well-greased pie-dish, and bake gently for about one and a quarter hours. When ready, turn out of the dish, dredge well with sugar, and serve hot. Baroness Pudding. INGREDIENTS. — One and a half pounds of finely-chopped suet, one and a half pounds of flour, one and a half pounds of raisins (stoned) one pint of milk, two saltspoonfuls of salt. METHOD. — Mix all the dry ingredients together, add the milk and stir well. Put into a well-greased bowl, and boil or steam for about three hours. Serve with any suitable sweet sauce, or with a little sugar. Batter Pudding, Baked. INGREDIENTS. — Two pints of milk, four eggs, eight heaped tablespoonfuls of flour, salt, dripping. METHOD. — Put the flour and two good pinches of salt into a bowl, make a hole in the center, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well for ten minutes, then add the remainder of the milk, cover, and let it stand for at least one hour. When ready to use, put two tablespoonfuls of dripping into a pie-dish, and while it is heating give the batter another good beating. Pour into the dish, and bake in a quick oven for about thirty-five minutes. Serve with sugar, butter and sugar, jam or stewed fruit. Berlin Pudding. INGREDIENTS. — Four ounces of flour, four ounces of butter, four ounces of castor sugar, four ounces of almonds, eight eggs, one pint of milk (rather less), salt. METHOD. — Blanch, peel and shred the almonds finely, then dry them in a cool oven. Dry and sieve the flour, add to it about half the milk, and stir vigorously until a smooth batter is formed. Put the remainder of the milk and the butter into a stewpan, when boiling add the sugar, batter, and a good pinch of salt, and stir over the fire until it thickens. Now let