Chapter XVII: Part 17

Place a deep saucepan on the stove, half filled with boiling water; plunge the pudding in, and let cook for one hour and a half, turning it over a couple of times; remove, drain for one minute, untie, and lift from the cloth. Dress on a dessert-dish, and serve with the following sauce (No. 1131).

=1131. Sauce à l’Anglaise à l’Orange.=--Put in a saucepan four egg yolks with four ounces of powdered sugar, and stir with a spatula until it becomes a whitish color. Add two gills of sweet cream, little by little, beating continually, then grate in the rind of an orange. Place the pan on a slow stove, and stir well for four minutes, being careful not to let it boil; take it off, strain through a sieve over the pudding, and serve very hot.

=1132. Bread Pudding, Cream Sauce.=--Take a deep, oval dish as for a pot-pie, and large enough to hold three pints. Pare off the crust of half a loaf of stale American bread, and cut it into slices the third of an inch thick; butter them well with melted butter, and with them line the dish. Put in a vessel six ounces of currants, prepared as for No. 1080, two whole eggs, a pint of cold milk, four ounces of powdered sugar, and grate in the rind of a medium-sized lemon, adding its juice. Mix well together with a spatula for two minutes, then pour it into the lined dish, and place it in a moderate oven to cook for thirty minutes. Take it from the oven, lay it on another dish, and serve very hot.

=1133. Cream Sauce.=--Put a pint of milk to boil in a saucepan on the stove. Break into a vessel two whole raw eggs, add one ounce of flour, half an ounce of corn-starch, and three ounces of powdered sugar, beating the whole well together with a spatula for three minutes. If the milk be boiling, add it gradually to the preparation, stirring continually for two minutes, return the whole to the saucepan, place it on the stove, and stir briskly till it comes to a boil, then remove, and add immediately a teaspoonful of vanilla flavoring. Strain the sauce through a sieve into a sauce-bowl, and serve.

=1134. Cold Maraschino Pudding.=--Put in a copper basin a quarter of a pound of powdered sugar, two whole raw eggs, and grate in the rind of a quarter of a medium-sized lemon, and with a pastry whip beat the whole sharply for two minutes; put the basin on a very moderate fire, then beat it vigorously for five minutes more. Remove it from the fire, lay the basin on a table, continue beating slowly for two minutes longer, then give the whip a sharp shake, so that all that adheres to it falls into the basin. Now add a quarter of a pound of flour, and with a wooden spoon mix slowly and carefully the whole for two minutes. Cover a pastry baking-pan with a sheet of brown paper, pour the paste over it, spread out to the thickness of half an inch; put it into a moderate oven, and let bake for fifteen minutes, then take it out, let cool for another fifteen minutes, and remove from the pan. Place it on a table upside down, remove the paper, and with a knife cut it into small, square, dice-shaped pieces, mixing with them one ounce of dried currants, as for No. 1080, and one ounce of finely chopped candied citron.

Butter and sugar well six small pudding-molds, each capable of containing one and a half gills. Fill them equally with the above preparation, then put in a vessel four ounces of powdered sugar with two raw eggs; beat well with a pastry-whip for two minutes, then add a pint of cold milk, mixing again for one minute, strain through a sieve into another vessel, add half a teaspoonful of lemon essence, and stir lightly for one minute more. Pour this slowly over the puddings, a little each time, so as to give the necessary opportunity for it to absorb; lay them on a tin pan, filled to half the height of the molds with warm but not boiling water, then place in a moderate oven to steam for thirty minutes; remove them from the pan, and lay them in a cool place for one hour, afterwards leaving them in the ice-box until ready to serve. Take a pint of whipped cream, as for No. 1254, put it in a vessel, mixing in for two minutes half a gill of good maraschino, and leave it in the ice-box until ready; then prepare a cold dessert-dish. Run a thin knife down each pudding separately, from top to bottom, pass it carefully around the mold, so as to detach them easily. Pour the maraschino sauce over, and send to the table immediately.

=1135. Cold Pudding à Porfirio Diaz.=--Prepare six small puddings exactly the same as for No. 1134, only substituting sauce à la Diaz (No. 1136) for the maraschino sauce.

=1136. Sauce à la Diaz.=--Put into a saucepan half a pint of Jamaica rum, three ounces of granulated sugar, half a split vanilla-bean, grate in the rind of a medium-sized orange, and add a gill of Marcella wine. Place the pan on the stove, and as soon as the liquid catches fire put on the cover, and let boil for one minute only. Set the pan on one side to allow it to infuse for five minutes, then strain through a fine sieve into a bowl, transfer it to a jar, cover tightly, and let cool off thoroughly. When ready to serve, pour the sauce over the puddings, distributing it evenly, and then send to the table.

=1137. English Pudding, Baked.=--Put in a saucepan two gills of sweet cream, three ounces of powdered sugar, and the peel of half a medium-sized lemon, place the pan on the stove, and, with a spatula, stir, and let boil for three minutes and take off the fire. Have ten ounces of stale French bread, pare off the crust and cut it into small, dice-shaped pieces; add them to the preparation, mixing lightly; put on the lid, and let the bread soak for ten minutes. Chop up very fine one ounce of candied citron; mix it with four ounces of dried currants, prepared as for No. 1080, four ounces of melted butter, four ounces of melted and strained beef-marrow, and a saltspoonful of salt. With the hand stir thoroughly for two minutes. Pour this preparation in with the soaked bread, and mix gently, either with the hand or a spatula, for ten minutes; meanwhile breaking in three eggs, one by one at a minute’s interval, and adding a gill of Madeira wine and half a gill of cognac. Butter, and sprinkle well with bread-crumbs a two-quart pudding-mold; pour in all the preparation, lay it on a baking-pan, and place it in a slow oven to bake for one and a half hours. Remove, and with the aid of a towel turn it onto a hot dessert-dish, serving it with a hot Sabayon sauce au madère (No. 1138).

=1138. Sabayon Sauce au Madère.=--Put in a saucepan four egg yolks and an ounce and a half of powdered sugar; place it on a hot stove, and with a wire whip stir well for two minutes. Drop in gradually two gills of Madeira wine; stir continually for two minutes; take from the fire, and strain through a fine sieve over the pudding.

=1139. French Pudding à la Delmonico.=--Line the insides of six oval, channeled, deep tart-molds, each holding one and a half gills, with four ounces of pie-paste (No. 1077). Prepare a cake exactly as for Maraschino pudding (No. 1134), and when cooked and on the table, remove the paper, and break up the cake in small pieces, into a vessel. Moisten with two gills of cold milk and two eggs, and mix well with the spatula for two minutes; add two ounces of dried currants (No. 1080). Mix in a saucer a saltspoonful of cinnamon, with one of allspice and one of cloves, all ground, and add it to the preparation in the bowl; stir well for three minutes; then, with a wooden spoon, fill up the molds, and lay them on a baking-pan. Put it into a moderate oven for ten minutes; then remove, cool off, and unmold; lay them on a table, and pour over each pudding 3 teaspoonful of rum, and with a light pastry-brush glaze the surface with glace à l’eau (No. 1197). Dress them on a dessert-dish, and serve.

=1140. Sago Pudding.=--Boil in a saucepan one quart of milk; add a quarter of a pound of sago, and, with a pastry wire-whip, stir briskly and continually for fifteen minutes. Take from off the fire; let cool; then add four ounces of powdered sugar, mixing well again for one minute. Break in four eggs, and flavor with a teaspoonful of vanilla essence; then mix well for two minutes longer. Butter and sugar well six small pudding-molds, the same size as for maraschino pudding (No. 1134), and, with a ladle, fill up the molds with the sago; place them in a tin pan, filling it to half the height of the molds with warm but not boiling water. Then put in the oven and let steam for thirty-five minutes. Remove; take the molds from the pan with a towel, and with a thin knife detach them properly. Then turn them on a hot dessert-dish, serving them with a sauce à la crême (No. 1133).

=1141. Tapioca Pudding.=--The same as for the above, using tapioca.

=1142. Vermicelli Pudding.=--The same, using vermicelli.

=1143. Rice Pudding.=--The same, using rice.

=1144. Farina Pudding.=--The same, using farina.

=1145. Indian Pudding.=--The same, using corn-meal.

=1146. Chocolate Pudding.=--Put in a saucepan five ounces of fresh butter, five ounces of powdered sugar, five ounces of finely cut cocoa, and five egg yolks; place the pan on the hot stove, and with a pastry-whip stir briskly for five minutes, then take from off the fire. Beat up in a copper basin the whites of the five eggs to a firm froth, and add them to the preparation in the saucepan, mixing all well together for two minutes. Butter and sugar well six small pudding-molds as for No. 1134, and fill them with the preparation, then place them in a tin pan, filling the pan to half the height of the molds with warm but not boiling water. Put in the oven for thirty minutes, then take out, turn them on a hot dessert-dish, and serve with a sauce à la crême (No. 1133) poured over.

=1147. Coconut Pudding.=--Butter and sugar well six small pudding-molds as for No. 1134; distribute evenly in them half a pound of dried cocoanut. Put into a vessel four ounces of powdered sugar, break in three whole eggs, mix well for two minutes with the wire whip, then add one and a half pints of cold milk; flavor with a teaspoonful of vanilla flavoring, then mix two minutes longer. Strain through a sieve into another vessel, and with it fill up the molds; arrange them on a tin pan, fill to half their height with warm but not boiling water, then put in the oven and let steam for thirty-five minutes. Take from the oven, turn on a hot dessert-dish, and serve with a sauce à la crême (No. 1133), flavored with half a gill of brandy.

=1148. Pineapple Pudding à la Richelieu.=--Boil in a saucepan two gills of milk, adding two ounces of fresh butter; let melt well. Have half a pound of flour and the spatula ready. Drop the flour in, and stir immediately with the spatula as briskly as possible for two minutes; remove from off the fire, add three egg yolks, and stir again vigorously for two minutes more, drop in three ounces of powdered sugar, continue stirring for one minute, then pour in a gill of cold milk, mixing well. Beat to a stiff froth the whites of the three eggs, and add them gradually to the preparation, mixing slowly for two minutes. Butter and sugar a mold holding three pints; put a layer of the preparation half an inch thick at the bottom, cover with two ounces of fine slices of stewed pineapple, then another layer of the preparation, again the same quantity of pineapple, and repeat twice more. Place the mold in a tin pan, fill it to half the height of the mold with warm water, and set it in the oven to steam for one hour. Remove, and with a towel turn it on a hot dessert-dish, and serve with a sauce-bowl of sauce au Kirsch (No. 1149).

=1149. Sauce au Kirsch.=--Pour in a saucepan one pint of cold water and half a pound of granulated sugar; place it on a hot stove. Dilute an ounce of corn-starch in a cup with a gill of cold water, and when the water in the saucepan is boiling, add it to it, stirring well for two minutes with the pastry-whip. Take off from the fire, then add immediately half a gill of kirsch, and mix again for one minute; strain through a fine sieve into a sauce-bowl, and serve very hot with the pudding.

=1150. Peach Pudding à la Richelieu.=--Prepare and proceed exactly the same as for the above, No. 1148, only instead of using pineapple, have eight peeled and finely sliced peaches, either fresh or preserved. Steam, arrange on the dish, and serve precisely the same, with the sauce au kirsch (No. 1149).

=1151. Apricot Pudding à la Richelieu.=--The same as for the pineapple pudding (No. 1148), but using twelve sound, peeled, and finely sliced apricots instead of the pineapples, and then serve the pudding and sauce exactly the same.

=1152. Apple Pudding à la l’Helvétienne.=--Prepare a pudding-paste exactly the same as for pineapple pudding (No. 1148); when ready, peel, core, and slice finely five medium-sized, sound apples; put them into a vessel, mix with them one ounce of powdered sugar and a teaspoonful of powdered cinnamon, and add this to the paste, and with a spatula mix thoroughly all together for three minutes. Butter and sugar well a three-pint mold, pour in the preparation, and lay the mold in a tin pan, filled to half the height of the mold with warm water; place in the oven, and let steam for one hour; take it from the oven, and with a towel turn it on a hot dessert-dish, and serve with the following sauce (No. 1153) in a sauce-bowl.

=1153. Sauce Chaufausen.=--Put half a pint of cold water in a saucepan, with three ounces of powdered sugar, six cloves, a bay-leaf, and a piece of cinnamon about an inch long. Put the pan on the fire, and let it boil for five minutes; then dilute an ounce of corn-starch with a gill of cold water; add it to the contents of the pan, and with a whip stir briskly for two minutes. Add one pint of Chaufausen wine, still stirring for one minute longer, then take from off the fire, strain through a sieve into a sauce-bowl, and serve.

=1154. Custard Pudding.=--Put into a vessel a quarter of a pound of powdered sugar, break in five whole eggs, and with the pastry-whip mix well for two minutes; add a quart of good, cold milk, and flavor with a teaspoonful of lemon essence; mix well together for one minute. Butter and sugar well six small pudding-molds, as for maraschino pudding (No. 1134); strain the preparation into another bowl, and then pour it into the molds; arrange them on a tin pan filled to half the height of the molds with warm but not boiling water; then place them in a moderate oven to steam for forty minutes. Remove from the oven, and with a towel turn them on a hot dessert-dish, serving with a sauce à la crême. (No. 1133).

=1155. Nelson Pudding.=--Butter and sugar well six small pudding-molds, as for maraschino pudding (No. 1134). Prepare twelve lady-fingers (No. 1231), cut them in two, paring them neatly and carefully, so as to be able to line the molds evenly, then cut the parings into small pieces. Mix in a plate three ounces of candied cherries with two ounces of well-chopped citron; cover the bottom of the molds with two ounces of this, then a layer of the lady-fingers; spread half of the remaining fruit on top, and fill in with the rest of the cake, finishing with the balance of the fruit; then pour over the following custard: put into a vessel four ounces of powdered sugar, three whole eggs, and beat briskly with a pastry-whip for two minutes, then add a pint of cold milk, flavor with a teaspoonful of lemon essence, mix for one minute longer, then strain through a sieve into another vessel, and with a ladle divide it evenly over the six puddings. Set the molds in a tin pan, filling it to half their height with warm water, and place it in a moderate oven to steam for thirty-five minutes; take out from the oven, turn them on a hot dessert-dish, and serve with a Daniel Webster sauce (No. 1156).

=1156. Daniel Webster Sauce.=--Put into a saucepan four ounces of apricot marmalade (No. 1335), with half a gill of cold water; place it on the fire, and stir until boiling; then take it off, and add immediately half a pint of Saint Angelos Tokay wine, stirring thoroughly for one minute. Strain through a sieve over the puddings, and serve.

=1157. Lemon Pudding, Cream Sauce.=--Put in a saucepan six ounces of fresh butter, six ounces of powdered sugar, six egg yolks, and the grated peel of a medium-sized, sound lemon, squeezing in the juice as well. Set the pan on the hot stove, and with a wire pastry-whip stir sharply for at least five minutes. Remove from the fire and lay it on a table; beat in a copper basin the six egg-whites to a stiff froth, and add them to the other preparation, beating with the whip thoroughly but not briskly for ten minutes. Butter and sugar well six pudding-molds as for No. 1134, fill them with the preparation, steam them in a tin pan, and serve exactly the same as for custard pudding (No. 1154).

=1158. Orange Pudding.=--Proceed and prepare the same as for lemon pudding (No. 1157), only substituting an orange for the lemon, and serving with the following sauce: put in a saucepan two ounces of powdered sugar, half an ounce of flour, and break in three eggs, adding a teaspoonful of corn-starch, and then with the pastry-whip beating all together for three minutes. Mix in three gills of boiling milk, place it on the stove, and stir well until boiling; then remove, and add immediately a gill of sherry wine, mixing well for a minute longer, then strain through a sieve over the puddings. Send to the table hot.

=1159. Pudding à la U. S. Grant.=--Cut into small pieces six biscuits à la cuillère (No. 1231); put them into a vessel with three ounces of candied cherries cut in two, three ounces of preserved quinces cut into very fine pieces, two ounces of dried currants (No. 1080), three ounces of powdered sugar, and two ounces of finely chopped candied apricots; break in three whole eggs, and pour over half a pint of cold milk, and with the spatula mix well together for two minutes. Peel, core, and chop up three medium-sized, fine, sound apples; add them to the other ingredients, and mix lightly for one minute. Butter and sugar well around the inside of a three-pint pudding-mold, pour in the preparation, lay the mold in a tin pan, filling it to half the height of the mold with warm water; put it in a moderate oven, and let steam for one hour, then remove, and with a towel turn it on a hot dessert-dish, serving with the following sauce (No. 1160), in a sauce-bowl.

=1160. Sauce for U. S. Grant Pudding.=--Put five ounces of peach marmalade (No. 1331) into a saucepan with one ounce of quince jelly and one ounce of fresh butter; place the pan on the stove, and stir with the spatula, letting it boil for one minute; take from off the fire, add immediately a pint of champagne, then return to the stove, and stir well, heating it thoroughly, but not allowing it to boil. Remove, and strain through a sieve into a sauce-bowl, and send to the table very hot with the pudding.

=1161. Fruit Pudding, Rum Sauce.=--Butter well a pudding-mold four inches high, containing one quart, line the interior with half a pound of dumpling-batter (No. 1125). Put into a vessel four ounces of stoned cherries, three ounces of stoned plums, and three ounces of stoned apricots; sift four ounces of powdered sugar over, mix well, and pour it into the mold. Have half a pint of water in a saucepan with six ounces of granulated sugar, place it on the stove, and let boil for five minutes, then fill up the mold with this syrup, and lay it in a baking-pan in a very hot oven for thirty minutes. Remove, and keep it in a warm place.

=1162. Rum Sauce.=--Put in a saucepan half a pint of water with four ounces of granulated sugar, and place it on the stove, adding a teaspoonful of caramel (No. 1252); when boiling add half an ounce of corn-starch, diluted in two tablespoonfuls of cold water, stir well with a spatula, and let cook for two minutes. Remove from the fire, and add immediately half a gill of Jamaica rum, mixing well, then strain it through a fine sieve into a bowl. Lay a dessert-dish over the mold, turn the pudding onto it, pour the sauce over, and serve.

=1163. Plum Pudding.=--Remove the skin and strings from six ounces of fresh beef-marrow; chop it up very fine, and place it in a basin; pick and wash, as for No. 1080, three ounces of dried currants, three ounces of dried Sultanas (No. 1080), and mix them well together with the marrow; add three ounces of Malaga raisins (No. 1081), three-quarters of a pound of crumbled bread-crumbs, half a gill of Madeira wine, half a gill of brandy, half a gill of rum, the grated rind of half a lemon, two ounces of candied citron, shred very fine, two ounces of powdered sugar, a saltspoonful of salt, and two whole eggs. Moisten the whole with a gill of cold milk, add a saltspoonful each of allspice, ground clove, and cinnamon, and half the quantity of grated nutmeg; knead well with the hands, so that the ingredients are thoroughly incorporated, which will take ten minutes. Boil some water in a saucepan capable of holding the pudding; butter and flour a cloth, lay it on a large colander, which will answer for a hollow mold; pour the mixture into it, then hold the four corners together, and tie it firmly, allowing sufficient space for it to swell. Plunge the pudding into the boiling water, and let cook, leaving it half covered; the water must boil steadily for five hours; every hour turn it over, and then make the following sauce: put into a saucepan one ounce of fresh butter, two drachms of flour, and three drops of lemon juice, the finely sliced rind of a quarter of a lemon, half a saltspoonful of salt, and half an ounce of powdered sugar. Moisten with a gill of port wine, then place the pan on the stove, and with a spatula stir well, until it comes to a boil. Remove from the fire, and strain through a fine sieve into a bowl. When ready to serve, drain the plum pudding for one moment, untie, and open the cloth; serve it immediately, pouring some of the sauce over.

=1164. Cabinet Pudding à la Sadi-Carnot.=--Butter and sugar a pudding-mold of the capacity of three pints. Have ready four ounces of Malaga raisins, prepared as for No. 1081, three ounces of Sultana, three ounces of currants, as for No. 1080, three ounces of finely chopped candied citron, and three ounces of candied cherries, cut in two. Mix well together, then with four ounces of the fruit cover the bottom of the mold, put on top a layer of biscuits à la cuillère (No. 1231), or slices of sponge cake, four more ounces of fruit, another layer of cake, and repeat twice more, and the mold will then be full. Put into a vessel a pint and a half of cold milk, six ounces of powdered sugar, three raw, fresh eggs, and a teaspoonful of lemon essence, and with a pastry-whip beat well for two minutes. Strain into another vessel, then pour it slowly and carefully over the cake in the mold, so that it will be thoroughly impregnated. Lay the mold in a square tin pan, filling it to half its height with hot water, then place in a moderate oven for one hour. Remove it from the pan, lay a dessert-dish over the mold, unmold, and decorate the top with fanciful designs of red-currant jelly (No. 1326); serve it hot with a sauce-bowlful of the following sauce (No. 1165).

=1165. Sauce à la Sadi-Carnot.=--Put in a saucepan two ounces of fresh butter, stir in one ounce of flour, and moisten slowly with a gill of cold water, turning continually; add two ounces of powdered sugar, place the pan on the stove, add half a pint of Château-Lagrange wine, and a teaspoonful of vanilla flavoring. Stir well, and let boil for one minute, then remove, and strain it through a sieve into another saucepan; replace the pan on the corner of the stove so as to keep it hot, then take one ounce of citron, slice it as fine as possible, also one ounce of finely minced pistache; add them to the other ingredients, and finally stir in slowly a tablespoonful of red curaçoa; mix well together for one minute, then pour into the sauce-bowl, and serve.

=1166. Caramel Pudding.=--Put in a vessel four eggs with three ounces of powdered sugar, mix briskly with the pastry-whip for two minutes, then add one and a half pints of cold milk, and a teaspoonful of lemon essence; then mix well again for one minute, strain this through a sieve into another vessel. Butter and sugar well six small molds as for maraschino pudding (No. 1134), fill them one inch high with caramel (No. 1252), let cool off for five minutes, then pour in the preparation, dividing it equally; place them in a tin pan filled to half the height of the molds with warm but not boiling water, put in a moderate oven, and let steam for forty minutes. Take them out, turn them on a hot dessert-dish, and serve in their own sauce. This pudding may be prepared in cups instead of molds.

=1167. Apple Charlotte.=--Select four large or six medium-sized Newtown pippins. Peel, core, and cut them into quarters. Put them into a saucepan with two ounces of fresh butter and four ounces of powdered sugar, and place on a moderate fire. Toss them for two minutes, then moisten with a gill of white wine, and grate in the peel of half a lemon. Cover the saucepan, and let cook for ten minutes so that the liquid be almost entirely absorbed by the apples. Remove from the fire, and put aside to cool. Take a three-pint charlotte-mold; line it, beginning from the bottom, with cut slices of American bread the thickness of a silver dollar. Glaze them well with melted butter, using a hair brush for the purpose, and sprinkle powdered sugar lightly over. Let each slice overlap slightly until the bottom is covered. Then line the sides to the edge in the same way. Fill the mold with the prepared apples, and cover with slices of bread. Lay it on a baking-pan, and place it in a brisk oven for forty-five minutes, or until the bread be a good golden color. Then take it out, lay a hot dessert-dish on top, turn it over, and remove the mold. Heat in a saucepan two ounces of apricot marmalade with two tablespoonfuls of maraschino and one of water. Mix well, pour it over the charlotte, and serve very hot.

=1168. Small Apple Charlottes.=--Prepare and cook the apples the same as for No. 1167, and when removed from the fire, put it aside to cool. Trim the crust off of a quarter of a loaf of stale American bread. Cut it into slices the thickness of a silver dollar. Butter and sugar well six small, round pudding-molds. Shape the slices of bread carefully, to line the insides. Butter them lightly; place them in a clean baking-pan, and leave in the oven for five minutes to get a brown color. Remove them; let them cool a little, and then line the molds with them. Fill in with the apples, and lay the full molds on a baking-pan in the oven for twenty minutes. Turn the charlottes out on a dessert-dish. Heat half a pint of raspberry juice in a saucepan, pour it over them, and serve hot.

=1169. Apples with Rice.=--Core and peel neatly six sound, fine Newtown apples. Put into a saucepan with a gill of water and two ounces of sugar. Place it on a hot stove, put the lid on, and let cook for ten minutes. Meanwhile boil four ounces of rice in a pint and a half of milk, with half a saltspoonful of salt. Flavor it with six drops of orange-flower water, and let cook for twelve minutes. Place the cooked apples in a square tin pan, pour the boiled rice over them, and put into a moderate oven for ten minutes. Then have a hot dessert-dish ready, and with a tinned cake-turner dress them carefully on the dish, decorating the sides with the rice. Should a pyramidal shape be desired, place three apples in the centre, two on top of these, and the last one above them all, then fill up the empty space around them with the rice, and serve with half a pint of vanilla syrup in a separate sauce-bowl.

The sauce is made thus: put two pounds of granulated sugar into a saucepan with one quart of cold water, and set it on the hot stove. Stir well for two minutes; add two vanilla-beans split in halves, and boil for ten minutes longer. Remove from the fire; strain through a sieve into another vessel, and use when required. This syrup, when cold, may be poured into bottles, and if corked tightly and put away in a cool place, will keep in good condition for a month at least.

=1170. Riz au Lait d’Amandes.=--Into one pint of boiling water in a saucepan drop four ounces of well-cleaned rice, with half a saltspoonful of salt, the peel of a quarter of a medium-sized, sound lemon, and two leaves of the almond branch. Let all cook together for twelve minutes. Meanwhile peel four ounces of almonds. Pound them in a mortar with two tablespoonfuls of sweet cream, or the same quantity of cold milk will answer. Tie a clean napkin over a vessel; pour on the pounded almonds, and with a spatula rub the liquid gently through. Remove the rice from the stove; take out the almond-leaves and lemon-peel; then sweeten with three ounces of powdered sugar, and add the almond milk. Return it to the stove, and with a spatula stir gently while cooking for twelve minutes. Pour into a hot china or glass bowl, and send to the table.

=1171. Riz au Lait d’Amandes à l’Airolo.=--Proceed and prepare the rice exactly as for the above (No. 1170), but after removing it from the stove add immediately half a gill of pure Swiss kirschwasser, mixing it in well with a spatula for five minutes. Pour into a china or glass bowl; cool for one hour at least; then place it in the ice-box until ready to serve.

=1172. Riz aux Pommes à la Bonne Femme.=--Put a pint of milk in a saucepan on the stove. When boiling, add three ounces of well-cleaned rice and half a saltspoonful of salt. Let cook for twenty minutes, adding one ounce of butter. Mix for one minute; then remove from the fire, and let it cool off for thirty minutes. Add the yolks of two eggs. Beat the whites to a froth in a basin with a wire whip, and add them to the rice. Sweeten with three ounces of powdered sugar and flavor with a teaspoonful of orange-flower water. Mix well together for five minutes. Peel and core four sound Newtown pippin apples, and cut in slices about the thickness of a silver dollar. Butter the sides of a saucepan lightly; then cover the bottom with a layer of the prepared rice half an inch thick; put a layer of sliced apples over this, and so dispose of all the apples and rice in alternate layers. Put on the lid, and put the saucepan into a moderate oven for fifteen minutes. Remove, dress on a hot dish, and serve.

=1173. Riz au Pommes à la Czar.=--Prepare rice and apples as above (No. 1172), but before putting into the oven, run a larding needle down through it in a dozen places at equal distances, and pour over half a gill of Russian kummel. Put on the lid; place in a moderate oven and let cook for twenty minutes. Remove, and dress it neatly on a dish, sending it to the table with a bowl of sauce à la crême (No. 1133), but using two tablespoonfuls of the kummel instead of the brandy for flavoring, as described in cocoanut pudding (No. 1147).

=1174. Turban of Apples au Riz.=--Prepare half a pound of boiled rice as for No. 1172. Butter a mold holding three pints. Garnish the bottom and sides with the rice, using a wooden spoon for the purpose. Peel, core, and cut into quarters six fine, sound, Newtown pippin apples. Put them into a saucepan with three ounces of powdered sugar, a gill of cold water, and half a saltspoonful of salt. Place the pan on a hot stove, put on the lid, and let cook for ten minutes. Remove, and fill the mold with eighteen of the pieces, reserving the other six for later use; then put it in a slow oven for twelve minutes. Use an ordinary towel to remove it from the oven. Lay a dessert-dish on top, turn over, and lift off the mold. Decorate the base with the rest of the apples, inclining them slightly; and the top with two ounces of cleaned currants (No. 1080). Garnish between the apples with four ounces of candied fruits, placing some on top. Pears, angelica, and cherries, all sliced, make a pretty effect. Return to the oven for five minutes, and serve.

=1175. Iced Timbale au Riz.=--Line a timbale-mold holding three pints with a quarter of a pound of pie-paste (No. 1077). Have ready three-quarters of a pound of boiled rice (No. 1172). Peel, core, and cut into quarters three fine, sound apples; put them into a saucepan with two ounces of powdered sugar, one ounce of butter, half a gill of cold water, and half a saltspoonful of salt. Cover, and let cook for ten minutes. Remove the lid, and add to the apples two tablespoonfuls of apricot marmalade (No. 1335). Stir slightly at the bottom for four minutes with the spatula, being careful to avoid breaking the apples. Cover the bottom and sides of the timbale with half a pound of the boiled rice; pour in the apples, lay the remainder of the rice on top, and cover with an ounce and a half of pie-paste. Put the timbale into a moderate oven, and cook for thirty minutes. When the surface is of a good golden color, remove, and put aside to cool thoroughly, leaving it at least two hours. Turn it over onto a dessert-dish, remove the mold, and lay the timbale in a _short_, _low_, _wide_ freezer; cover, then put it in a tub of nearly the same size, filling it well with chopped ice; sprinkle the top and sides freely with rock salt, and freeze thoroughly for an hour and a half. Remove the cover carefully to avoid any ice or salt falling into the freezer. Take out the timbale, and wipe well the dish. Have ready one pint of whipped cream (No. 1254) with half a gill of maraschino; beat this well for two minutes. Pour it over the timbale, and send immediately to the table. Should there be no freezer handy, the timbale may be cooled by placing in the ice-box for three hours.

=1176. Croustade de Riz Méringuée.=--On a floured board roll half a pound of feuilletage paste (No. 1076) into an oval shape, and a quarter of an inch thick. Lay it upside down on an oval dish ten inches long by six wide, and with a knife cut away the superfluous paste. Remove the dish, and place the oval paste in a baking-dish; then roll out the pieces which were cut away, and with a small fancy paste-cutter (No. 1) cut it all up. With a small hair pastry-brush dipped in beaten egg, wet the edges of the oval, and arrange the pieces all around, crown-shaped. Bake this croustade in a moderate oven thirty minutes. Have ready six ounces of boiled rice (No. 1172). Peel and core six medium-sized fine apples. Put them into a saucepan with two ounces of powdered sugar, a gill of cold water, and half a saltspoonful of salt. Put on the lid, and let cook on a slow fire for twenty minutes. Arrange half the rice on the croustade, dress the apples over, and fill up the cavities with the rest of the rice. Add to the juice of the apples in the pan two ounces of apricot marmalade (No. 1335). Mix well for two minutes and pour it over the whole. Then set it in a slow oven for fifteen minutes. Remove, and beat up two eggs as for a méringue (No. 1247), mixing in two ounces of powdered sugar. Put this into a pastry-bag (No. 1079), and decorate the surface of the croustade artistically with it, sprinkling a little sugar over. Return it to the oven for five minutes, to get a good color. Pass a knife gently under the croustade, and dexterously slide it from the baking-pan onto a hot dessert-dish, and serve.

=1177. Rice with Milk.=--Cleanse well a quarter of a pound of fine Italian rice. Place it in a saucepan with half a pint of water, adding half a pinch of salt, the zest of half a lemon, and one bay-leaf. Cook slowly for twenty-five minutes. Then put in three tablespoonfuls of powdered sugar and a pint of hot milk; finish cooking on a slow fire for ten minutes, and serve in a hot, deep dish.

=1178. Rice à la Turque.=--Wash well a quarter of a pound of rice, and blanch for ten minutes in boiling water. Put it into a saucepan, with a pint of milk, and let cook firmly; adding three tablespoonfuls of powdered sugar, and a lump of sugar onto which has been rubbed the peel of half a small lemon; also half an ounce of good butter, one ounce of cleaned currants (No. 1080), and a saltspoonful of salt. After twenty minutes, remove from the fire and thoroughly stir in the yolks of four eggs. Place this in a croustade, as for 1176, and put it in a slow oven for fifteen minutes. Remove, sprinkle with a little sugar, pass a hot shovel or salamander over the top; glaze it well, and serve at once.

=1179. Rice à l’Indienne.=--Prepare the rice as for the above (No. 1178), adding the third of a glassful of rum and a small infusion of diluted powdered saffron, to give it a good color. Serve glazed, as for the preceding (No. 1178).

=1180. Rice à la Française.=--Wash well, and blanch in boiling water for ten minutes, one-quarter of a pound of Italian rice. Boil in a saucepan with an ounce of butter, adding three tablespoonfuls of powdered sugar, a pint of milk, two bitter almond macaroons (No. 1209), half a teaspoonful of orange-flower water, half an ounce of candied orange-peel cut into shreds, about twelve candied cherries cut into halves, and twelve large, seeded, Muscatel raisins (No. 1081); also a quarter of an ounce of thin slices of candied angelica. Finish as for rice à la Turque (No. 1178), and serve with a sauce thickened with a gill of Alicante or Val-de-peras wine, or sherry, kirsch, or rum.

=1181. Rice à la Condé.=--Boil one pint of milk with one pint of water. When boiling, add four ounces of well-cleaned rice. Boil twenty-five minutes, stirring at the bottom every three minutes with a spatula. Set the saucepan on a table; add half a saltspoonful of salt, four ounces of powdered sugar, and six drops of orange-flower water. Mix well for one minute, break in three whole eggs, and stir again for two minutes. Arrange the rice nicely in a hot dessert-dish, keeping it high in the centre, and decorate with twelve pieces of stewed peaches (No. 1332), two ounces of dried currants (No. 1080), and one ounce of candied angelica cut in small lozenge-shaped pieces; beginning with the peaches on the top, and arranging the remainder of the fruit around.

=1182. Nouilles, or Noodles.=--Sift onto a table one pound of flour; make a hollow space in the centre, and place therein six egg yolks, half a gill of lukewarm water, one ounce of fresh butter, and half a saltspoonful of salt. Knead these thoroughly for five minutes; then mix in the flour gradually, and knead again for five minutes. Pile up the paste into a lump, flour the table slightly, and use the left hand to press the paste down in the centre, and with the right bring up the edges all around. Continue to repeat this for five minutes. Roll the paste into a ball, put it on a dish, cover with a napkin, and set it in a cool place to rest for fifteen minutes. Roll it out to the thickness of a fifty-cent piece. With a knife cut it into strips two inches wide, and from these, beginning at the end of each, shred it with the knife into narrow pieces resembling matches. Leave these to dry slightly on a floured board for thirty minutes, and they will be ready for use.

=1183. Buckwheat Cakes.=--Dilute one drachm of compressed yeast with a gill of lukewarm water, and let it rest for ten minutes. Add it to a half pound of buckwheat flour in a basin, pouring in a pint of cold water, and season with a light pinch of salt. Mix thoroughly with the spatula, cover the basin with a cloth, and let rest for four hours.

Have a griddle large enough to hold six cakes. Grease lightly with a piece of fat pork-rind, and place it on a hot stove. Pour half of the batter into the six sections of the griddle, distributing it evenly. Bake two and a half minutes, turn over and bake two and a half minutes longer. Heap them on a hot dessert-dish. Make the other six exactly the same way. Send to the table with honey or maple sugar separately.

=1184. Wheat Cakes.=--Put into a vessel four ounces of sifted wheat flour, half an ounce of powdered sugar, one drachm of compressed yeast. Break in four whole eggs, and mix well with the spatula for three minutes. Add half a pint of cold milk, and beat well with the pastry-whip for four minutes. Strain through a sieve into another vessel. Place on the stove a small griddle, greasing the surface lightly. Drop about two ounces of the batter onto the griddle: bake ten seconds; turn it with a cake-turner, and bake ten seconds on the other side. See that the cake is a light brown color on both sides. Put them on a hot dish, keeping it warm on a corner of the range, and proceed to make eleven more with the remainder of the batter. Serve very hot, with honey or maple sugar separately.

=1185. Batter for all Kinds of Frying.=--Put half a pound of flour into a basin. Make a hollow in the centre, and drop into it one egg yolk, half a teaspoonful of sweet oil, a tablespoonful of brandy, and a light saltspoonful of salt. Mix all the ingredients, except the flour, for three minutes, using the hand. Then gradually knead in the flour, meanwhile dropping in, little by little, one gill of cold water. Mix well, moving in the same direction for five minutes. Then put it into a vessel, cover with a cloth, and set aside to rest for three or four hours. When ready to use, beat the whites of three eggs to a froth with a pastry-whip, add it to the batter, and mix together thoroughly with the spatula for two minutes. It will now be ready for use, but should it not all be required, it will keep in a cool place.

=1186. French Pancakes.=--Sift half a pound of wheat flour into a bowl. Break in three whole eggs. Add one ounce of powdered sugar, and mix well with the spatula, adding half a pint of cold milk, pouring it in very gradually, and mixing for five minutes. Butter lightly a griddle or frying-pan; place it on the stove, and when it is hot, drop on to it two and a half ounces of the batter, and bake two minutes; turn over, and bake the other side as long. Turn the pancake on a hot dessert-dish, and sprinkle over plenty of powdered sugar. Make eleven more out of the remaining batter. Serve very hot.

=1187. French Pancakes à la Gelée.=--Make the batter exactly the same as for No. 1186. When cooked, arrange the pancakes neatly upon a napkin, and spread over each one about a teaspoonful of currant jelly. Roll them up nicely, and dress on a hot dessert-dish, sprinkling a little powdered sugar over. Then, with a red-hot iron, glaze the surface of each cake in three different parts; wipe the sides of the dish nicely, and send to the table.

French pancakes with apple, apricot, plum, pineapple, strawberry, raspberry, or peach jelly are to be prepared exactly the same, using different jellies.

=1188. German Pancakes.=--Prepare a batter as for French pancakes (No. 1186); butter an iron pan, one foot in diameter and one and a half inches deep. Place this on a hot stove, and pour all the batter into it, letting it cook for three minutes. Remove to a brisk oven for seven minutes. Take it out, slide the cake carefully on a hot dessert-dish, and send it to the table with six pieces of lemon.

=1189. German Pancakes with Apples.=--Prepare the batter exactly as for No. 1188. Butter the pan as for the above. When the batter has been poured in, spread over it evenly, one pint of preserved apples, cut into small pieces, and finish cooking exactly as for the plain pancake (No. 1188). When ready, slide it carefully on a hot dessert-dish, sprinkle plentifully with powdered sugar, and send to the table very hot, with six pieces of lemon separately.

=1190. Batter for Fritters.=--Mix a quarter of a pound of sifted flour in a small basin, with half a pint of lukewarm water, to which three-quarters of an ounce of fresh butter has been added. Place in a saucepan, which should be tilted on the range so that when the water boils the butter can be skimmed off the top. Add, if necessary, a little more water to make a soft paste, beating well with a spatula, to keep it free from lumps, and of a proper consistence; it must be gray and compact-looking. Add just a little warm water to render the paste soft and diluted, although sufficiently thick to cover the objects for which it is intended; that means, it must drop easily from the spoon. Add to this half a pinch of salt and two egg-whites; beat well together for one minute, and use at once.

=1191. Apple Fritters.=--Take three medium-sized, fine, sound apples; peel and core them neatly. Cut each into six equal round slices. Place them in a vessel; pour over a gill of good brandy, add a light saltspoonful of ground cinnamon, and let all steep for two hours. Strain them through a fine sieve, being careful to keep them whole, and saving the liquid for further use. Prepare a fritter batter, as for No. 1190, dip each slice separately into it, and with a spoon, drop them singly into very hot but not boiling lard, being careful to remove them with a skimmer as soon as they are of a good golden color. Two minutes will be sufficient to have them properly done. Then lay them on a clean cloth, to dry off the grease. Arrange a folded napkin on a hot dessert-dish; arrange the fritters on it, and leave it at the oven door for two minutes. Dredge about an ounce of powdered sugar over, and serve.

=1192. Fritters Soufflés à la Vanille.=--Infuse in a saucepan half of a vanilla-bean in half a pint of boiling milk, and reduce it to half. Remove the vanilla-bean, and put in one ounce of good butter. Let it come to a boil, then add two ounces of sifted flour, and with the spatula stir briskly, to form a paste so stiff that it will no longer adhere to the saucepan. Remove it to another vessel. Add one ounce of powdered sugar, two egg yolks, and half a saltspoonful of salt. Beat the white of one egg to a stiff froth, and mix it in with half a spoonful of whipped cream (No. 1254); this will form a consistent paste. Roll it on a floured board, besprinkle lightly with flour, and cut out pieces the size of a walnut. With a skimmer drop them into very hot but not boiling fat. Cook quickly for three minutes, until they are a fine golden color. Arrange upon a folded napkin, and serve with powdered sugar sifted over.

=1193. Pound Cake.=--Put in a vessel half a pound of butter, with half a pound of powdered sugar. Grate in the rind of half a lemon, and with the hand knead well for twenty minutes. Break into a plate five whole raw eggs; add gradually and carefully, kneading sharply with the hand for ten minutes longer. Now add half a pound of well-sifted flour, mixing the whole slowly and thoroughly for five minutes more. Butter a two-quart, round cake-mold, and line it with brown paper at the bottom and sides. Fill it with the preparation, and put it in a slow oven to bake for fully one hour. Remove, and let cool off for about two hours. Unmold, detach the paper, and lay it on a pastry wire-grate. Glaze the top and sides with a preparation as for vanilla éclairs (No. 1245). Lay the cake on a dessert-dish with a fancy white paper. Prepare three ounces of candied cherries, two ounces of angelica, two ounces of red and the same of white pears, both candied; cut the cherries in two, the angelica lozenge-shaped, and the pears each in six parts (except one white one, which is kept whole), keeping the fruits all separate. Place the whole pear on top of the cake in the centre, stem upward. Then decorate thus: at the base of the pear lay two slices of red pear, carefully, one against the other on one side. Repeat on the other side, and arrange in the same way two slices of the white pear in the middle of the space on one side, and two more slices opposite. Now cover the four empty spaces nearest the pear with half a cherry each, and arrange four angelica lozenges in the empty place at the end of the layers of pear. Then on each of the four angelica points lay half a cherry. Begin decorating the edge of the cake all around in a crown-shape with one angelica lozenge, putting near the point one half cherry, then another lozenge, and continue the same all around until joined. Arrange the remaining slices of pear in the empty space near the border, and it will be ready to send to the table.