Soyer's standard cookery

Rub half a dozen sponge cakes through a sieve, or crush the same number of large sweet biscuits. Pound six macaroons, and mix the whole in a bowl with four yolks and two whites of eggs well whisked. Beat up the whole for some time, adding a gill of cream and a little essence of vanilla. Next whisk the two remaining whites of eggs to a froth and stir well into the mixture which is then placed in a buttered mold lined with buttered paper. This should be steamed for about an hour, or the mold may be placed in a vessel half full of boiling water, covered over with a sheet of buttered paper and then placed in a brisk oven for an hour. This pudding is eaten with fruit syrup or any other sweet sauce. Victoria Pudding. INGREDIENTS. — Sixteen ounces of finely-chopped beef suet, eight ounces of 'breadcrumbs, six ounces of flour, eight ounces of apples, eight ounces of apricot jam, four ounces of finelyshredded mixed peel, six ounces of dried cherries cut in quarters, six ounces of sugar, eight eggs, two glasses of brandy, one gill of cream. METHOD. — Peel, core and chop the apples finely, and mix with them the suet, breadcrumbs, flour, peel, cherries and sugar. Beat the eggs well, add the jam, cream and brandy; when well mixed, stir them into the dry ingredients, and beat well. Pour into a well-buttered mold, cover with the buttered paper, and steam from one and a half to two hours. Serve with a suitable sauce. Viennoise Pudding. INGREDIENTS. — Ten ounces of white bread cut into small dice, six ounces of castor sugar, six ounces of sultanas picked and cleaned, four ounces of finely-shredded candied peel, two ounces of almonds, the grated rind of two lemons, eight yolks of eggs, one pint of milk, six tablespoonfuls of sherry, caramel. METHOD. — Blanch, shred, and bake the almonds until well browned. Heat the milk, add sufficient caramel or burnt sugar to make it a deep nut-brown color, then pour it on the wellbeaten yolks of eggs, stirring meanwhile. Mix the bread dice, sugar, sultanas, peel, almonds, and lemon rind well together, add the sherry and prepared milk, etc., cover, and let it stand for one hour. When ready, turn the mixture into a well-buttered mold, steam for about two hours, and serve with German custard, arrowroot, or other suitable sauce. Welsh Pudding. INGREDIENTS. — Sixteen ounces of finely-chopped suet, sixteen ounces of breadcrumbs, sixteen ounces of sugar, the juice of four large lemons, and the finely-grated rind of two lemons, four eggs. METHOD. — Mix all the dry ingredients together, add the eggs, and a little milk if the mixture appears too stiff. Turn into a buttered bowl, steam or boil from three and a half to four hours, and serve with a suitable sauce. Wine Pudding. Heat a quart of Sauterne or other white wine to boiling point and then add a heaped teaspoonful of cornflour, the juice and grated rinds of two lemons and half a pound of sugar. Blend thoroughly, and then stir in the beaten yolks of seven eggs. Be very careful that the mixture does not boil after adding the eggs or it will curdle. Pour out into a bowl and place upon ice until it is wanted. Yorkshire Pudding. INGREDIENTS. — Two pints of milk, four eggs, eight heaped tablespoonfuls of flour, salt, dripping.