1 gill of milk.
1 tablespoonful of castor sugar.
Flavouring to taste.
3 oz. of cake-crumbs.
_Method._--Cream the yolks and white well together with the castor sugar.
Add cream, milk, and flavouring.
Strain this custard into a greased pudding-basin, and steam _very gently_, until firm.
Let it get quite cold; then turn it out.
Cut into slices about one-third of an inch thick.
Stamp into round or fancy shapes.
Egg and cake-crumb them.
Fry in a frying-basket in hot fat.
Serve on a glass dish, and sprinkle with castor sugar.
Gateau de Cerise.
_Ingredients_--1 lb. of cooking cherries.
lb. of lump sugar.
pint of water.
A few drops of cochineal.
of an ounce-packet of gelatine.
The juice of one lemon.
_Method._--Boil the sugar and water; add the lemon and skim well.
Add the cherries (stoned), and stew for a quarter of an hour.
Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly.
Pour the mixture into a border mould.
When set, dip it in hot water for a second or two, and turn on to a glass dish.
Serve with whipped cream in the centre.
Jaune Mange.
_Ingredients_-- ounce packet of gelatine.
pint of water.
pint of white wine.
Juice of one and a half lemon.
Rind of half a lemon.
3 oz. of castor sugar.
4 yolks.
_Method._--Soak the gelatine in the water with the lemon rind.
Then put it in a saucepan with all the other ingredients.
Stir over the fire until the custard thickens; but, on no account, let it boil.
Then strain into a wetted mould.
Apple Charlotte.
_Ingredients_--2 lb. of apples.
lb. of moist sugar.
Grated rind of a lemon.
Slices of broad.
Some clarified butter.
_Method._--Peel and core the apples, and stew them with the sugar, lemon rind, and a quarter pint of water, until reduced to half the quantity.
Take a plain round tin, holding about a pint and a half.
Cut a round of stale bread, about one-eighth of an inch thick; dip it in clarified butter, and lay it in the bottom of the mould.
Line the sides with slices of bread, cut about an inch wide, and one-eighth of an inch thick, and also dipped in butter.
Pour the apple mixture into the mould.
Cover with another round of bread dipped in butter; and bake in a moderately quick oven for three quarters of an hour.
For serving, turn it on to a hot dish, and sprinkle castor sugar over it.
Viennoise Pudding.
_Ingredients_--5 oz. of stale crumb of bread cut into dice.
3 oz. of sultanas.
lb. of castor sugar.
2 oz. of candied peel.
Grated rind of a lemon.
1 wineglass of sherry.
pint of milk.
2 whole eggs.
1 oz. of lump sugar.