Fry the bread in lard, and then arrange it on a platter; meanwhile
prepare the raisins as follows: Take a small saucepan and put into it 2
tablespoons of raisins, a slice of raw ham chopped into small pieces,
and a leaf of sage, also chopped up, 1 tablespoon of granulated sugar,
and 2 tablespoons of vinegar. Put these ingredients on the fire, and as
soon as you have a syrup pour the raisins on the pieces of fried bread,
and the sauce around.
POLENTA CROQUETTES
(Italian)
Boil 1/2 cup of corn-meal, and before removing from the fire add a
piece of butter and a little grated cheese and mix well. Take it then
by spoonfuls and spread it on a marble-top table. These spoonfuls
should form little balls about the size of a hen's egg. On each of
these croquettes place a very thin slice of Gruyère cheese, so that the
cheese will adhere to the corn-meal. Then allow them to cool, and when
cold dip into egg; then into bread-crumbs, and fry in boiling lard.
RICE WITH MUSHROOMS
(Italian)
Five or six mushrooms and 3/4 of a cup of rice.
Chop up a little onion, parsley, celery, and carrot together, and put
them on the fire with 2 tablespoons of good olive-oil. When this sauce
is coloured, add 2 tablespoons of tomato paste, thinned with hot water.
Season with salt and pepper. Cut the mushrooms into small pieces, and
add them to the sauce. Cook for 20 minutes over a medium fire. Put on
one side and prepare the rice as follows:
Fry the rice with a lump of butter until dry; then add hot water, a
little at a time, and boil gently. When the rice is half cooked (after
about 10 minutes) add the mushrooms and sauce, and cook for another 10
minutes. Add grated Parmesan cheese before serving.
TIMBALES OF BREAD WITH PARMESAN SAUCE
Soak half an hour 2 cups bread-crumbs in 1 cup thin cream (milk will do
with butter added).
To this add grated rind half lemon; 1 tablespoon minced parsley; 1
tablespoon minced chives; 1 teaspoon salt; pepper; yolks two eggs.
Fill buttered timbale moulds or one large mould with this mixture,
cover with buttered paper, and bake 20 minutes in moderate oven in a
pan half filled with hot water.
Remove from moulds and pour cheese sauce around it.
Sauces
CHEESE SAUCE
Put 2 tablespoons butter on fire. Add 2 tablespoons flour and blend
to a paste. Add 1/2 teaspoon salt and a dash of cayenne. Then add
gradually 1 cup milk. Cook five minutes, then add 1 cup grated cheese.
Do not allow it to boil after adding the cheese but serve at once.
TOMATO SAUCE
(Italian)
Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of
olive oil, salt, pepper, a dash of ground ginger, a very little ground
nutmeg. Let the shallots take a good colour without burning; add 6
tomatoes skinned and all the pits well squeezed out. Let them cook very
gently until all the moisture has disappeared. They should take the
consistency of jam.
This sauce may be eaten hot or cold.
ANOTHER TOMATO SAUCE
Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan
with 1 cup of stock; salt and pepper, a bit of tarragon, laurel thyme,
parsley, a chopped onion, and a dash of cinnamon. Cook until the
moisture has disappeared, then pass through a sieve. Prepare a white
thickening with 1 oz. of butter, the same of flour. Add the purée of
tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes
and finish with a pinch of sugar and 1 oz. of butter.
MUSTARD SAUCE
Two tablespoons of butter, 1-1/2 tablespoons of flour, 1 cup of scalded
milk, 1/4 teaspoon of salt, 1/2 teaspoon of mustard, 1/2 teaspoon of
vinegar.
Blend the butter and flour in a saucepan and pour on the milk little by
little, then add the salt, mustard, and vinegar.
A spoonful of mixed capers is sometimes added.
A MEAT SAUCE
(Italian)
Put into a saucepan 1 pound of beef and 1/2 an onion chopped up with 3
ounces of lard, some parsley, salt, pepper, 1 clove, and a very small
slice of ham. Fry these over a hot fire for a few minutes, moving them
continually, and when the onion is browned add 4 tablespoons of red
wine, and 4 tablespoons of tomato sauce (or tomato paste). When this
sauce begins to sputter add, little by little, some boiling water.
Stick a fork into the meat from time to time to allow the juices to
escape. Take a little of the sauce in a spoon, and when it looks a
good golden colour, and there is a sufficient quantity to cover the
meat, put the covered saucepan at the back of the stove and allow it
to simmer until the meat is thoroughly cooked. Then take out the meat,
slice it, prepare macaroni, or any paste you desire, and serve it with
the meat, and the sauce poured over all, and the addition of butter and
grated cheese.
ANOTHER MEAT SAUCE
(Italian)
Chop up some ham fat with a little onion, celery, carrot, and parsley.
Add a small piece of beef and cook until beef is well coloured. Then
add 1-1/2 tablespoons of red wine (or white), cook until wine is
absorbed, then add 1 tablespoon of tomato paste diluted with water, or
4 fresh tomatoes, and boil 15 minutes.
LOMBARDA SAUCE
Put 2 cups of white sauce and 1 of chicken stock into a saucepan,
reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the
juice of 1/2 a lemon. Before it boils take the saucepan off the fire
and add 1 cup of thick tomato sauce, strain, and just before serving
add 1 tablespoon of sweet herbs minced fine.
HORSE-RADISH SAUCE
Cook about half an hour in a double boiler 1-1/2 cups of milk, 1
dessert-spoon of sugar, 1/3 cup of bread-crumbs, and 1/3 cup of grated
horse-radish root, 1/4 cup of butter, half a teaspoon of salt.
GNOCCHI DI SEMOLINA
One pint of milk, 2 eggs, 1/2 cup of farina, butter and cheese.
Put the milk on, and when it boils add salt. Take a wooden spoon and,
stirring constantly, add the farina little by little. Cook for 10
minutes, stirring constantly. Take off the fire and break into the
farina 2 eggs; mix very quickly, so that the egg will not have time to
set. Spread the farina about on a marble slab about 1/2 inch thick.
Allow it to cool, then cut it into squares or diamonds about 2 or 3
inches across. Butter well a baking-dish, and put in the bottom a layer
of the squares of farina; sprinkle over a little grated cheese, and
here and there a small lump of butter. Then put in another layer of the
squares of farina; add cheese and butter as before. Continue in this
way until your baking-dish is full, having on the top layer butter and
cheese.
Bake in a hot oven until a brown crust forms. Serve in the baking-dish.
Salads
ITALIAN SALAD
Cut 1 carrot and 1 turnip into slices, and cook them in boiling soup.
When cold, mix them with 2 cold boiled potatoes and 1 beet cut into
strips. Add a very little chopped leeks or onions, pour some sauce,
"Lombardo," over the salad, and garnish with watercress. Boiled
Jerusalem artichokes cut into slices are a good addition.
LETTUCE SALAD
Mix one spoonful of thick mayonnaise, 1/2 spoonful of chilli sauce, a
little finely hashed pimento, a sprinkling of finely hashed chives,
add a few drops of tarragon vinegar, 1 teaspoon of A. I. sauce, and a
little paprika.
Cut a firm head of tennis-ball lettuce in 4 parts. Put one part on a
plate and pour the dressing over it. This recipe is enough for 1 person.
SANDWICH DRESSING
Cream 1/2 lb. of butter and add to it 1 dessert-spoonful of mixed
mustard, 3 tablespoons of olive oil, a little salt, and the yolk of 1
egg; one may add to this 1/4 cup of very thick cream. Mix thoroughly
and set away to cool. To make sandwiches, spread the bread with this
mixture and put in very finely chopped ham, or chicken and celery, or
cream cheese and chopped nuts, or green peppers and mustard and cress,
or lettuce, or "Indian relish," or cucumber, or tomato or anything else
you happen to have and may like.
SALAD DRESSING
(For grapefruit or orange)
Mix well 2 tablespoonfuls of Escoffier Sauce Diable and 1 tablespoonful
of Escoffier Sauce Robert and then add olive oil, a little at a time.
When it becomes thick, season with salt and pepper and vinegar.
CHEESE DRESSING
One quarter of a lb. of Roquefort cheese and 2 tablespoons of thick
cream mixed to a smooth paste; stir in, little by little, enough
olive oil to give the consistency of mayonnaise; season with tarragon
vinegar, salt, and pepper. This is especially good for string beans,
lettuce, or endive. One may fill celery stalks with this dressing made
into a thick paste.
Vegetables
POTATO CAKES
(Russian)
Peel and grate 6 raw potatoes, season with salt and pepper, 1 egg.
Mix all together. Drop onto a well-buttered griddle, spoonsful of
the mixture, leaving space between to flatten them; continue to add
a little butter to the griddle. Cook a golden brown on both sides.
Arrange in a crown on a dish with a sprig of parsley in the centre.
PETITS POIS
Fry some finely shredded onion in about a tablespoonful of oil, with
salt, pepper, and a sprig of tarragon. Lay the heart and best leaves
of a head of lettuce at the bottom of a stew-pan with a quart of very
young peas. Add a pint of stock. Stew gently. A little sugar is always
an improvement to peas.
STRING BEANS
Cut off the ends of the string beans, slice them in three parts, cook
them until three quarters done, then put them into cold water and dry
them. Cook an onion in butter and put the beans into a pan and simmer
half an hour. Shake at intervals but do not stir them. Take out and
pour over a little stock thickened with a very little flour and cream.
Peas may be done in the same way.
RED CABBAGE
(Flemish)
Chop 4 onions and cook in 1 tablespoonful of butter, add 1 large
red cabbage chopped. Cover this with 6 chopped apples, next add 1
tablespoonful of rice, 2 cups of water, 1 dessert-spoonful of vinegar,
1 teaspoonful of sugar, 1-1/2 teaspoonfuls of salt, pepper. Do not stir
but cook slowly 4 hours or longer removing the cover occasionally to
let out the steam.
CABBAGE WITH CHEESE SAUCE
Cabbage, cauliflower, or cucumbers boiled in salted water are excellent
served with cheese sauce. (See Sauces.)
GLAZED ONIONS
Boil onions in water until they are half cooked, then strain. Put them
in the stew-pan with a piece of butter, a pinch of powdered sugar,
salt, and a cupful of stock; let them finish cooking. The liquid will
be reduced and the onions coloured. Young carrots are glazed in the
same way.
SPINACH SOUFFLÉ
(Italian)
Boil some spinach in salted water. When cooked drain and chop it. There
should be about 2 cupfuls when chopped.
Put into a saucepan on the fire 2 tablespoonsful of butter and 1-1/2
level tablespoonsful of flour. When these are blended add the 2 cupfuls
of spinach and one cup of cream. Cook five minutes, stirring carefully.
Then mix into this the yolks of 3 eggs and remove the saucepan at once
from the fire. When the mixture is cool stir into it the 3 whites of
eggs, well beaten. Pour into a buttered soufflé dish, or individual
dishes, and bake about twenty minutes in a moderate oven.
Puddings, Cakes, Etc.
FRENCH PANCAKES
Mix 1 teaspoonful of flour and 1 teaspoonful of sifted sugar with 1/2
pint of cream or rich milk. Beat 3 eggs separately and stir into the
cream. Bake in a quick oven in 3 large saucers. When brown, place one
cake on top of the other and spread jam between.
CRÊPES SUZETTE
Mix well 1 lb. of flour, 5 ozs. of powdered sugar, a pinch of salt,
10 eggs; add 1/4 pint of cream, 1/4 pint of milk, 2 spoonsful of
whipped cream, a liqueur glass Curaçoa and a few drops of essence of
mandarines. Three or 4 tablespoons of this mixture are enough for
one pancake. Cook in a pan and when brown on both sides put in a hot
covered dish.
SAUCE FOR CRÊPES SUZETTE
Cream 1/4 lb. of butter, add 1/4 lb. of powdered sugar, 3 liqueur
glasses of Curaçoa, 1 liqueur glass of essence of mandarines, the
juice of 1/2 a lemon, and 1/8 of an oz. of hazelnut milk (_Noisette de
beurre d'aveline_).
Put one spoonful of the sauce in a chafing dish, and when the sauce is
hot, put in a pancake, fold it over twice, turn it in the sauce, and
serve very hot. Prepare each pancake separately in this manner.
ANOTHER SUZETTE PANCAKE
Mix 3 cups of flour, 1-1/2 tablespoons of baking powder, 1/4 cup of
sugar, and 1 teaspoon of salt. Add 2 cups of milk slowly, then a
well-beaten egg, and 2 tablespoonsful of melted butter.
Cook in the same manner as the first Suzette pancake with the following
sauce: Cream together 1/4 cup of brown sugar and 1/2 cup of butter, add
the juice of 1/2 orange and 1 pony of Curaçoa and 1 pony of brandy.
Serve from the chafing dish as described for the first Crepe Suzette.
KISEL
(Russian)
Mix three cups of any kind of fruit syrup, add a little water if the
syrup is very thick, sugar and vanilla according to taste, and 1/2
cup of potato flour. Cook them in a double boiler until a very thick
cream. Served hot or cold with cream and powdered sugar.
CARROT PUDDING
Mix 1 cup of grated carrots, 1 cup of bread-crumbs, 1 cup of minced
suet, 1 cup of currants, 1 cup of chopped raisins, 1 cup of flour, 1
cup of milk, 1 teaspoon of salt, 1/4 of a teaspoon of soda. Steam 4
hours, the longer the better.
Serve with the following sauce: 1/4 cup of butter, 1 cup of powdered
sugar, 1/2 cup of cream, 2 tablespoons of sherry or 1 teaspoonful
of vanilla. The butter must be worked soft before adding the sugar
gradually, then the cream and flavouring, little by little, to prevent
separating.
OLD ENGLISH PLUM PUDDING
Two lbs. raisins stoned, 2 lbs. currants, 1-1/2 lbs. Sultanas, 1 lb.
mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2
lbs. chopped suet, 1-1/2 lemons grated with the juice, 4 ozs. chopped
almonds blanched, 2 nutmegs grated, 1/2 teaspoon of mixed spice,
1/4 teaspoon crushed clove, pinch of salt, 6 eggs whisked, 1/4 pint
(generous) brandy.
Mix all together thoroughly, boil 12 hours, the longer the better on
the first day and 2 hours just before serving. This is the secret for
making it black and light. This makes about 1 two-quart and 5 one-quart
puddings. This recipe makes excellent plum cake, black and rich, by
substituting flour for the crumbs and lard for the suet.
BANANA TRIFLE
Put thin slices of bread and butter into a glass dish, then cut 3 or
4 bananas into round slices and place them on the top of bread and
butter. Make a pint of sweet custard well flavoured with Madeira and
pour over. Beat stiff 1/2 pint of cream and put on top of the trifle
when cold.
CREAM TART
Make a puff paste and cut it into 3 round pieces; it must be very thin
and a few holes pierced to keep it from rising too high. Make a cream
filling and spread over each piece, placing one on top of the other. On
the top layer sprinkle chopped pistachio nuts (or any chopped nuts) on
the cream as a frosting.
Filling: Mix 2/3 of a cup of fine sugar with 1/3 of a cup of flour,
add the yolks of 3 eggs and 1 whole egg, 1 cup of scalded milk, 1/4
of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2
tablespoons of butter, 2 tablespoons of either cocoanut or almond
macaroons, crumbed, 2/3 teaspoonful of vanilla, and 1/2 teaspoonful of
lemon extract.
This may be put between simply two crusts, a bottom and a top, and
served in a pie plate.
CHOCOLATE PUDDING
(French)
Grate 1/4 pound of chocolate. In a separate basin soften 1/2 pound
of butter at the entrance of the oven; work it well with a spoon
for 5 minutes; add little by little to it 1 whole egg, 5 yolks,
and the grated chocolate, 1/4 lb. of white powdered sugar, and a
dessert-spoonful of dried bread pounded. Beat up to a froth with 5
whites of eggs, add them delicately and gently to the mixture with two
dessert-spoonfuls of dried and sifted flour. Pour into a mould that
has been buttered and sprinkled with baked bread-crumbs. Boil in a
stew-pan, the water to reach half-way up the mould; leave the stew-pan
open, and boil from 35 to 45 minutes. This pudding may also be baked.
Serve with cream and chocolate sauce.
SAUCE CRÊME AU CHOCOLAT.--Dissolve a tablet of chocolate in 2
dessert-spoonfuls of hot water; add 2 ozs. of powdered sugar and 3
yolks of eggs, working the mixture for an instant with the spoon, then
add very gradually 1/4 pint of hot milk. Stir over the fire until it
commences to thicken and stick to the spoon; it must not boil. Pass it
through a hair-sieve.
FRIED APPLES
(New England)
Cut 4 or 5 apples of fine flavour into quarters, then divide again
until the pieces are about 1 inch in width--do not remove the skin.
Throw into cold water.
Put into a saucepan 1 teaspoonful of lard. When this is hot heap all
the apples into the pan; spread over the apples 1 cup darkest brown
sugar; cover closely. Cook rather slowly about 15 minutes; then turn
each piece with a fork. Cover closely again and cook 15 minutes more.
The apples should keep their shape and look clear with a rich syrup.
ORANGE PUDDING
(French)
Put into an enamel saucepan 1/4 lb. of butter, the same of white sugar,
a dessert-spoonful of flour, seven yolks of eggs, the juice of an
orange, the same of lemon, and the grated rind of an orange. Stir all
over a slow fire as you would an ordinary custard, not allowing it to
boil, nor must there be any lumps. Pour this custard into a basin of
earthenware--it must not be put into any tin vessel; mix with the seven
whites of eggs beaten to a firm froth, pour into a plain earthenware
mould, and cook in the oven for 30 to 35 minutes. The mould must be
placed in a bain-marie--that is to say, in a deep dish or vessel half
full of boiling water. This pudding must be served quickly, and with a
custard flavoured with orange.
OAT CAKES
(Scotch)
Two lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, 1/2 lb. of
butter and lard, 1/2 oz. of carbonate of soda, 1/4 oz. of tartaric
acid, a little salt, milk.
Weigh the flour and meal onto the board, take the soda, acid, and salt,
and rub these ingredients through a fine hair sieve onto the flour and
meal; then add the sugar and fat, and rub together until smooth; make
a bay or hole in the centre and work into a smooth paste with milk,
taking care not to have it too dry or tight, or considerable trouble
will be experienced in rolling out the cakes, as they will be found
very short. Having wet the paste take small pieces about the size of
an egg, and roll these out thin and round with a small rolling-pin,
dusting the board with a mixture partly of oatmeal and flour. When
rolled down thin enough, take a sharp knife and cut them in four, place
them on clean, flat tins, and bake in a warm oven. These cakes require
very careful handling or they will break all to pieces.
TEA-CAKES (HOT)
(Scotch)
One-half lb. flour, 1/4 lb. butter, 1 oz. sugar, 1 saltspoon salt, 1
teaspoon baking-powder, 1 egg, and some sweet milk.
Make the ingredients into a nice soft dough with the milk, cut into
rounds about 1/2 an inch thick, and bake for 10 minutes in a quick
oven; split open with your fingers, butter, and eat hot.
TEA PANCAKES
(Scotch)
Two eggs, 1 lump of butter, 1/2 teacup sugar, 1 heaping teaspoon
carbonate of soda, 1 lb. of flour, salt, 1 heaping teaspoon cream of
tartar, 1 pint milk (or milk and water).
Rub together the dry ingredients. Beat up eggs and mix well with the
milk, beating both together also. Then dredge in gradually with the
hand the dry ingredients, stirring all the time. Heat griddle well,
rub over till quite greasy with a piece of bacon fat. Drop the mixture
on griddle in spoonfuls from a tablespoon. A minute or two will brown
them. Then turn over and cook other side.
CANADIAN WAR CAKE
Two cups brown sugar, 2 cups hot water, 2 tablespoons lard, 1 lb.
raisins, cut once, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon
cloves.
Boil these ingredients 5 minutes after they begin to bubble. When cold
add 1 teaspoon soda dissolved in 1 teaspoon hot water, and 3 cups of
flour.
Bake in 2 loaves, 45 minutes in a slow oven.
SERBIAN CAKE
Mix together the yolks of 8 eggs, 1 cup of sugar, 7 tablespoons of
pounded hazelnuts, 1 cup flour. Add the beaten whites of the eggs. Cook
this in shallow pans and put between the layers and on the top a cream
made as follows:
Boil 10 minutes 1/4 lb. pounded nuts with 1 cup of milk. Put aside to
cool. Cream 1/4 lb. butter, add 2 tablespoons of rum and 1 teaspoon
vanilla. Mix this with the boiled milk and nuts. Add fine sugar until
stiff enough to put between the layers of cake and then add more sugar
to make it stiff enough for the top. Sprinkle the top and sides of the
cake with chopped nuts.
RAVIOLI DOLCE
Take 1/2 pound of flour, 1 tablespoon of butter, and 2 tablespoons of
lard. Work this into a paste and roll out thin.
Take 1/2 pound of curds, add 1 egg, and the yolk of a second egg, 2
tablespoons of granulated sugar, a few drops of extract of vanilla. Mix
well together and add to the paste as for other ravioli. Then fry in
lard until a golden brown. Serve with powdered sugar.
CHESTNUTS
(Italian)
Take 40 chestnuts and roast or boil them over a slow fire. Remove the
shells carefully, put them in a bowl, and pour over them 1/2 a glass of
rum and 3 tablespoons of powdered sugar. Set fire to the rum and baste
the chestnuts constantly as long as the rum will burn, turning the
chestnuts about so they will absorb the rum and become coloured.
GNOCCHI OF MILK
One cup of milk, 1 level tablespoon of powdered starch, 1/2 teaspoon of
vanilla, 2 yolks of eggs; 2 tablespoons of sugar.
Put all these ingredients together into a saucepan and mix together
with a wooden spoon for a few minutes. Then put on the back of the
stove where it is not too hot, and cook until the mixture has become
stiff. Cook a few minutes longer; then turn out onto a bread-board
and spread to a thickness of an inch. When cold cut into diamonds or
squares. Butter a baking-dish, and put the squares into it overlapping
each other. Add a few dabs of butter here and there. Put another layer
of the squares in the dish, more dabs of butter, and so on until the
dish is full. Brown in the oven.
ALMOND PUDDING
(Italian)
Two ozs. of ground almonds, sugar to taste, 3 eggs, 1/2 pint of cream,
1 dessert-spoonful of orange-juice, blanched almonds, shredded candied
peel.
Separate the yolks 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 1-1/2 hours,
and serve with a suitable sauce.
CHESTNUT FRITTERS
(Italian)
Take 20 chestnuts and roast them on a slow fire. Remove the shells and
put them into a saucepan with 1 level tablespoon of powdered sugar and
1/2 glass of milk and a little vanilla. Cover the saucepan and let it
cook slowly for more than a half-hour. Then drain the chestnuts and
pass them through a sieve. Put them back in a bowl with one tablespoon
of butter, the yolks of 3 eggs, and mix well without cooking. Allow
them to cool, and then take a small portion at a time, the size of a
nut, roll them, dip them in egg, and in bread-crumbs, and fry in butter
and lard, a few at a time. Serve hot with powdered sugar.
CHESTNUT CREAM
(A favourite Florentine pudding)
Cut 1 lb. of chestnuts lightly with a knife; put them in a saucepan and
cover with cold water; boil 5 minutes. The outer and inner skins should
now peel easily.
Cover the peeled chestnuts with milk, add a little vanilla, let them
boil in a covered pan until tender and the milk reduced. Now crush the
chestnuts in the saucepan and add 1/4 lb. powdered sugar. If the purée
is too thick add a little milk, but it should be stiff enough to form
into a border around the dish in which it is to be served.
In the centre of the dish heap whipped cream lightly sweetened
and flavoured with vanilla. The chestnut border may be made in an
ornamental form by a pastry bag and tube.
TAPIOCA PUDDING
(French)
Boil 1-1/2 pints of milk with 3 oz. of sugar and two even tablespoons
of butter. Stir in gradually 3 oz. of fine tapioca.
Place the saucepan on a slow fire and simmer 15 minutes.
Pour the mixture into a basin and add 1/2 cup stoned raisins, the
grated rind of 1 lemon, 1-1/2 oz. finely cut candied orange-peel, one
whole egg, 3 yolks; mix all together. Beat the 3 whites stiff and add
to the mixture.
Pour into a mould which has been buttered and well sprinkled with
powdered sugar and steam 45 minutes. Serve with any sweet sauce.
With a larger quantity of raisins this resembles an old time "Whisper
Pudding." So called because the plums were close together.
GINGER ICE-CREAM
(Canadian)
Make a pint of custard. When it is cold add 1/2 pint unsweetened
condensed milk, 1/2 pint unsweetened condensed cream, 2 tablespoons of
chopped preserved Canton ginger, and 4 tablespoons of the syrup from
the ginger jar.
Freeze.
ALMOND CAKE
(Canadian)