Soyer's standard cookery

it cool slightly, then beat in each yolk of egg separately, stir in the almonds, and lastly add the stiffly-whipped whites of eggs Turn the preparation into one large or eight small wellbuttered molds, and steam a large pudding from one and a half to two hours, and small ones for about forty minutes. Serve with custard sauce or other suitable sweet sauce. Black-Cap Pudding. INGREDIENTS. — Eight ounces of flour, two ounces of sugar, two ounces of currants, cleaned and picked, one pint of milk, two eggs, two good pinches of salt. METHOD. — Put the flour and salt into a basin, make a hole in the center of the flour, break in the eggs, add the milk a little at a time, and stir, gradually working in the flour from the sides. When about half the milk has been used, give the batter a good beating, then add the rest of the milk, the sugar and currants. The pudding may be cooked at once, but it will be lighter if allowed to first stand one hour. Cover with a greased paper, steam for one and a half hours, and serve with melted butter. Black-Currant Tartlets. INGREDIENTS. — Short crust, two pounds of black-currants, four tablespoonfuls of moist sugar, one-half of a pint of cream, castor sugar. METHOD. — Cook the black-currants with the sugar, and four tablespoonfuls of water, in a jar on the stove or in a slow oven. Line twelve patty-pans with the paste, fill them with rice placed in buttered papers, and bake until crisp in a brisk oven. When cold, fill them with the prepared cold fruit and syrup, cover with stiffly-whipped, sweetened cream, and serve cold. Cherry Tartlets. INGREDIENTS. — One pound of short paste, two pounds of cooking cherries, four tablespoonfuls of moist sugar, four large or six small eggs, castor sugar. METHOD. — Remove the stalks from the cherries, put them into a small stew jar with the moist sugar, stand the jar in a saucepan, surround it with boiling water, and cook until the cherries are tender. Meanwhile line ten or twelve patty-pans with the paste, fill them with rice, placing a buttered paper between it and the paste, and bake in a quick oven. When the cherries are sufficiently cooked, strain off the syrup into a small stewpan, add the yolks of eggs, previously beaten, and stir by the side of the fire until the custard thickens. Fill the patty-cases with cherries, cover with a layer of custard, on the top spread a little stiffly whipped white of egg, and sprinkle with castor sugar. Replace in the oven until the white of egg hardens, and acquires a little color, then serve hot or cold. Brandy Pudding. INGREDIENTS. — Two wineglassfuls of brandy, one pint of cream, one pint of milk, eight eggs, two stale French rolls, four ounces of macaroons or ratafias, eight ounces of sugar, one teaspoonful of grated lemon rind, grated nutmeg, glace cherries. METHOD. — Decorate a well-buttered mold with halved cherries, and afterwards line it with thin slices of roll. About half fill the mold with alternate layers of macaroons and sliced roll, adding a few cherries, the brandy, and a little sugar. Mix the 'eggs, cream, and milk, add the sugar, lemon rind, and a little nutmeg, and pour the whole into the mold. Let it stand for one hour, then steam it gently for one and a half hours, and serve with a suitable sauce. Bread and Butter Puddings, Baked.