The Skilful Cook Part 53

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 gla.s.s 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 gla.s.s 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 b.u.t.ter.

_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 quant.i.ty.

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 b.u.t.ter, 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 b.u.t.ter.

Pour the apple mixture into the mould.

Cover with another round of bread dipped in b.u.t.ter; 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 winegla.s.s of sherry.

pint of milk.

2 whole eggs.

1 oz. of lump sugar.