1865.—JENNY LIND PUDDING.
Ingredients.—3 or 4 stale sponge cakes, 3 or 4 cocoanut cakes, 12 ratafias, 2 eggs, 1 pint of milk, sugar, 1 tablespoonful of desiccated cocoanut.
Method.—Slice the sponge cakes, and place them in a buttered piedish interspersed with the cocoanut cakes and ratafias. Simmer the cocoanut in the milk for 20 minutes, cool slightly, add the eggs and sugar to taste, and stir by the side of the fire for a few minutes. Pour the custard into the piedish, bake gently until set, then serve either hot or cold.
Time.—About 50 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 5 or 6 persons.
1866.—KAISER PUDDING. (Fr.—Pouding à l'Empereur.)
Ingredients.—2 ozs. of ground almonds, sugar to taste, 3 eggs, ½ a pint of cream, 1 dessertspoonful of orange-juice, blanched almonds, shredded candied peel.
Method.—Separate and beat the yolk of the eggs, add 1 tablespoonful of castor sugar, the ground almonds, and the cream gradually. Whisk the whites stiffly, stir them lightly in, and add more sugar if necessary. Have ready a mould well buttered and lightly covered with shredded almonds and candied peel, then pour in the mixture. Steam gently for 1½ hours, and serve with a suitable sauce.
Time.—2 hours. Average Cost, 1s. 9d. Sufficient for 4 or 5 persons.
1867.—LEMON PUDDING, BAKED. (Fr.—Pouding au citron.)
Ingredients.—2 lemons, 3 ozs. of castor sugar, 2 ozs. of cakecrumbs, 3 eggs, 1 gill of cream or milk, paste No. 1667, or 1668.
Method.—Cream the sugar and the yolks of the eggs together until thick and white, add the juice of the lemons, the rinds grated, the cream or milk, cakecrumbs, and lastly the stiffly-whisked whites of eggs. Have ready a piedish with the edges lined and decorated with paste (see Apple Amber), pour in the preparation, and bake in a moderate oven for about ½ an hour, or until set. Sprinkle the surface liberally with castor sugar, and serve hot.
Time.—About 1 hour. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.
1868.—LEMON PUDDING, BAKED. (Another Method.)
Ingredients.—2 lemons, 2 ozs. of castor sugar, 1 oz. of butter, 3 sponge cakes, 3 eggs, ½ a pint of milk, paste.
