Ingredients: One half-pound of flour, one half-pound of butter,
half-pound of sugar, eight eggs, a little salt.
Rub the sugar and butter to a cream; add the yolks well beaten, the
salt, flour, and, lastly, the whites of the eggs beaten to a stiff
froth. Put the batter three-fourths of an inch deep into tea-cups. Cook
by steaming them in a steamer about half an hour. The batter will fill
the cups. Turn them out on a hot platter. Serve immediately with a clear
brandy-sauce in the bottom of the dish. Half the above amount will be
sufficient for a small family.
CHERRY-PUDDING (_Mrs. Bonner_).
Ingredients: Two eggs, one cupful of sweet milk, three tea-spoonfuls of
yeast powder, flour to make a stiff batter, as many cherries or fruit of
any kind as can be stirred in.
Boil or steam it two hours. Serve with fruit sauce, made as in receipt
for “fruit sauces” of the same kind of fruit of which the pudding is
made.