by putting in saucepan and whisking over the fire till light and frothy. It
must not boil.
Banana Custard.
Five or six bananas. Jam. Custard. Peel the bananas, which must be sound
and ripe; split lengthways. Spread each half with jam--apricot is very
good; put halves together. Lay in glass dish and pour almond custard, or
cocoanut cream custard, over.
Cocoanut Cream Custard.
This is made same as almond custard, but using cocoanut cream instead of the
almond meal. This cocoanut cream, which is put up in tablets, is
exceedingly useful for almost every variety of pudding, icing for cakes, &c.
It has only to be chopped down or melted, and serves the double purpose of
giving flavour and substance.
Canary Pudding.
Four ozs. flour, 4 ozs. butter or 3 ozs. Table Nut Butter, 2
eggs, 3 ozs. sugar, 1 teaspoonful baking powder.
Melt butter in saucepan. Add the sugar and eggs beaten up, the flour and
baking powder; lastly, 2 tablespoonfuls milk. Mix thoroughly. Butter well
a plain mould, and put into it some jam or marmalade. Pour in pudding,
cover with buttered paper, and steam for 2 hours.
Artox Queen Pudding.
2 oz. Artox bread crumbs, 2 oz. sugar, 1/2 pint milk, rind of half a
lemon, 2 eggs, and a little raspberry jam. Boil the milk, pour over crumbs,
and add yolks of the eggs, sugar and lemon rind. Bake in a greased pie-dish
20 minutes in a moderate oven, then spread over about 2 tablespoonfuls of
hot raspberry jam. Beat up the whites of the eggs to a stiff froth and
place over the jam, then put in oven for about three minutes to set.
Appel-Moes (Dutch Recipe).
Peel, core, and slice quantity of apples required. Stew or steam in covered
jar with sugar and flavouring of cinnamon. Pulp through a sieve with
whipped cream or as a sauce for steamed pudding.
Lemon Sponge.
Soak 1/8 oz. vegetable gelatine in a tumbler of water for an hour. Strain
and put in saucepan with a tumbler fresh water and 5 ozs. loaf sugar. Stir
till gelatine is dissolved. Add juice of 2 lemons, and strain through
sieve. When cool add the whites of two eggs, and switch till quite light
and spongy throughout--about three quarters of an hour. Put in mould, or
when set pile up in rocky spoonfuls.
Lemon Cream Mould.
1 large lemon, 3 eggs, 6 ozs. sugar, 3/4 pint (3 teacupfuls) milk, 1/6 oz.
vegetable gelatine.
Soak gelatine in cold water for at least an hour. Drain and put to come
slowly to boil in the milk. Separate whites from yolks of eggs, and put the
latter in large basin with the sugar and yellow part of lemon rind grated.
Beat thoroughly and strain boiling milk over, stirring all the time. Return
to saucepan, bring just to boil, and set aside to cool. Beat up whites of
eggs very stiff and mix in lightly, adding the strained juice of lemon. Put
in mould or glass dish, and set in cool place till quite firm.
Cobden Pudding.
Four ozs. grain granules, 2 ozs. sugar, 1 oz. cocoanut cream, 3 ozs.
stoned raisins, 2 eggs, 3 gills milk.
Put grain granules, sugar, raisins, and cocoanut cream in large basin.
Bring milk to boil and pour over. Cover and let stand till cool. Beat up
yolks and add, and lastly the whites beaten stiff. Pour into buttered
pudding-dish and bake in moderate oven for an hour.