Soyer's standard cookery

METHOD. — Cut the raisins in halves and remove the stones. Cut the crusts off the bread, divide each slice into strips one inch wide, taper one end and trim to a uniform length. Have ready a well-buttered bowl, decorate with raisins, and line with strips of bread. Beat the eggs, add to them the sugar, milk and flavoring, and stir until the sugar is dissolved. Cut all the bread-trimming into dice, put them into the prepared bowl, pour on the custard, cover with a greased paper, and steam gently for one hour. Canadian Pudding. INGREDIENTS. — Twelve tablespoonfuls of Indian meal, four tablespoonfuls of castor sugar, eight eggs, the thin rind of two small lemons, two quarts of milk, raisins stoned and halved. METHOD. — Mix the meal with a little cold milk, infuse the lemon rind in the remainder for fifteen minutes, then strain the boiling milk over the meal. Replace in the stewpan, add the sugar, and simmer gently for ten minutes. When cool, add the well-beaten eggs, and pour the mixture into a mold or bowl previously well-buttered and decorated with raisins. Steam for two and a half hours, then serve with a suitable sauce. Caramel Pudding. INGREDIENTS. — For the caramel : four ounces of loaf sugar, four tablespoonfuls of cold water. For the custard: one pint of milk, eight yolks and four whites of eggs, two tablespoonfuls of castor sugar, a few drops of vanilla or other flavoring. METHOD. — Boil the loaf sugar and cold water together until the liquid acquires a light brown color, then pour it into a charlotte or plain timbale mold, and turn the mold slowly round and round until every part of it is coated with the caramel. Beat the eggs, add to them the sugar, flavoring and milk, and stir until the sugar is dissolved. Strain the custard into the mold, cover with a greased paper, steam very slowly for about forty minutes, then turn out carefully. No other sauce is needed than the caramel, which runs off when the pudding is inverted. This pudding is equally nice cold; when intended to be served thus, it may be allowed to cool before being turned out of the mold, and so lessen the probability of its breaking. If preferred six dariole molds may be used instead of one large mold. Caramel Rice Pudding. INGREDIENTS. — For the caramel : eight ounces of loaf sugar, one-half pint of water. For the pudding: six ounces of rice, two pints of milk, two tablespoonfuls of castor sugar, four eggs, vanilla essence. METHOD. — Prepare the caramel and line the mold as directed in the preceding recipe. Simmer the rice in the milk until tender, cool slightly, then stir in the well-beaten eggs, sugar, and a few drops of vanilla essence. Turn into the prepared mold, cover with buttered paper, and steam for nearly one hour. Serve either hot or cold. If preferred the rice may be steamed in dariole molds. Cassell Pudding. INGREDIENTS. — Four eggs and their weight in butter, castor sugar and flour, two saltspoonfuls of finely-grated lemon rind, jam. METHOD. — Whisk the eggs well, stir in the sugar and flour, and add the butter slightly warmed. Have ready some well-buttered cups, cover the bottom of each one with jam, and fill it three-quarters full with the mixture. Bake in a moderate oven for twenty-five minutes, and serve with boiled custard (see recipes for same.) Chestnut Pudding.