1903.—ROYAL PUDDING. (Fr.—Pouding Royale.)
Ingredients.—1 oz. of fine flour, 1 oz. of butter, 1 gill of milk, 4 yolks of eggs, 5 whites of eggs, 1 dessertspoonful of castor sugar, 2 ozs. of crushed Savoy biscuits, vanilla essence.
Method.—Melt the butter, stir in the flour, add the milk, and cook and stir until it leaves the sides of the stewpan clear. Cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, beat well, and then stir in the biscuit crumbs. Whisk the whites stiffly, stir them lightly in, and pour the mixture into a well-buttered soufflé mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for 25 minutes. Serve with wine or jam sauce.
Time.—To cook the soufflé, from 25 to 40 minutes. Average Cost, 10d., exclusive of the sauce. Sufficient for 3 or 4 persons.
1904.—ROLY-POLY PUDDING.
Ingredients.—8 ozs. of flour, 4 ozs. of finely-chopped suet, ½ a teaspoonful of baking powder, 1 saltspoonful of salt, 2 to 3 tablespoonfuls of jam.
Method—Mix the flour, suet, baking-powder and salt into a stiff paste with a little cold water. Roll it out into a long piece about ¼ of an inch thick, spread on the jam to within 1 inch of the edge, and moisten the sides and far end with water. Roll up lightly, seal the edges, wrap the pudding in a scalded pudding-cloth, and secure the ends with string. Boil from 1½ to 2 hours, or bake in a quick oven for half that length of time.
Time.—To prepare and boil, from 2 to 2½ hours. Average Cost, 5d. Sufficient for 4 or 5 persons.
1905.—SAVARIN.
Ingredients.—8 ozs. of flour, ½ an oz. of yeast, 2 ozs. of castor sugar, 3 ozs. of butter, 4 eggs, 1 tablespoonful of cream, a little milk, salt.
Method.—Dry and sift the flour, put 2 ozs. of it into a warm basin, add a pinch of salt, and make a well in the centre. Mix the yeast smoothly with a little tepid milk, add it to the flour, work into a smooth sponge or dough, and let it stand in a warm place until it expands to twice its original size. Put the remainder of the flour into a large basin, add the sugar, warmed butter, the eggs one at a time, and a little tepid milk if required. Beat well for 10 or 15 minutes, add the dough when sufficiently risen, work in the cream, and beat all well together for 10 minutes longer. Have ready a well-buttered border mould, 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
