Soyer's standard cookery

add the dough when sufficiently risen, work in the cream, and beat all well together for ten minutes longer. Have ready a well-buttered border mold, sprinkle the inside with ground rice and fine sugar mixed in equal quantities, or finely-shredded almonds, or cocoanut. Half fill with the dough, cover, and let it stand in a warm place until it rises, nearly to the top of the mold, then bake in a hot oven. Savarin with Pineapple. INGREDIENTS. — Savarin border, prepared as directed, preserved pineapple, four tablespoonfuls of apricot marmalade, glace cherries. For the syrup: one and a half pints of water, six ounces of loaf sugar. METHOD. — Prepare a border as directed in the preceding recipe. Boil the loaf sugar and water to syrup, add to it the strained apricot marmalade, simmer until sufficiently thick, then put in the pineapple, cut into dice, and allow it to become thoroughly hot. When ready, place the savarin on a hot dish, baste it well with the syrup, then pile the pineapple in the center, garnish with cherries, and strain over the remainder of the syrup. Variety may be obtained by using apricots or peaches instead of the pineapple. Savoy Pudding. INGREDIENTS. — Twelve ounces of stale savoy or sponge cake, four ounces of butter warmed, about four ounces of shredded mixed peel, two ounces of castor sugar, six eggs, about one-half pint of boiling milk, one glass of sherry or Marsala. METHOD. — Pass the cake through a fine wire sieve, add to it all the ingredients except the whites of eggs, and beat well. Whisk the whites of eggs stiffly, stir them lightly in, and pour the mixture into a buttered pie-dish. Bake in a moderate oven for half an hour. Or bake the mixture before adding the whites of eggs, which afterwards pile in a rocky form, dredge liberally with castor sugar, and bake until set and very lightly browned. Saxon Pudding. INGREDIENTS. — Eight sponge cakes, twelve macaroons, thirty-six ratafias, eight eggs, one pint of milk, one-half pint of cream, two glasses of sherry, four ounces of almonds, a few glace cherries, angelica, vanilla essence. METHOD. — Blanch, peel, shred and bake the almonds until nicely browned. Butter a plain charlotte mold, decorate the bottom with halves of cherries and strips of angelica, and sprinkle the sides thickly with the prepared almonds. Fill the mold with alternate layers of slices of sponge cake, pieces of macaroon and ratafias. Beat the eggs well, add the milk, cream, wine, and a few drops of vanilla. Pour this into the mold, cover with a buttered paper, and let the mixture stand for one hour. Then steam from one and a half to one and three-quarters hours, and serve with fruit syrup, German or other suitable sauce. This pudding is exceedingly nice cold, with whipped cream as an accompaniment. Semolina Pudding. INGREDIENTS. — Three pints of milk, six to eight tablespoonfuls of semolina, two tablespoonfuls of moist sugar, four eggs, bay-leaves or other flavoring, salt. METHOD. — Put the milk, with a good pinch of salt and the bay-leaves into a stewpan; when boiling, sprinkle in the semolina and cook gently for ten minutes, stirring meanwhile. Cool slightly, remove the bay-leaves, stir in the sugar, yolks of the eggs, and lastly the stiffly-whisked whites of the eggs. Turn into a buttered pie-dish, and bake gently from twenty-five to thirty minutes. Snowdon Pudding.