Part 76

_Russian Jelly._--Take 2 oz. Nelson’s or 14 sheets best French gelatine, soak them in a little more than 1 pint hot water. When dissolved add sugar to taste, the juice of 1 lemon, the whites of 2 eggs beaten up to a froth, and 2 liqueur glasses of cognac. Whisk on the fire till the whole boils; place the thin rind of the lemon at the bottom of a jelly bag, pour the mixture over, and when it has passed out clear and is almost set, whisk it with an egg whisk until it assumes the consistency of white of egg whisked to a froth. Fill a mould with the frothed jelly, press it well down, and place it in a cool place or on ice to set.

_Sago Pudding._--Take fruit of almost any kind, apples, rhubarb, raspberries, blackberries, &c.; stew until soft with water or not as required, and then add sufficient small sago to make it thick, and stew till all is a jelly. It is particularly nice made with rhubarb, and can be eaten hot or cold turned out of a shape.

_St. Honoré Pudding._--Make a stiff, short paste with flour, butter, eggs, and water; roll it out flat, cut out a round about 6 in. in diameter, and place it on a baking sheet. Make some _choux_ paste as follows: Put about 1 pint water into a saucepan with a few grains of salt, a piece of butter the size of an egg, and as much sugar, with plenty of grated lemon peel. When the water boils, throw gradually into it sufficient flour to make a thick paste; then take it off the fire, let it remain 10 minutes, and work into it 3 or 4 eggs. When cold, put this paste into a biscuit bag, and press out a roll of it all round the disc of short paste, uniting the two ends neatly together. Then on another baking sheet press out a number of balls the size of a walnut, put the 2 sheets in a moderate oven until the paste is baked to a good colour. Then stick with white of egg all these balls on the top of the roll of _choux_ paste, quite close together. In the case so prepared place a layer of stewed pears, and over it some whipped cream well heaped up in the centre. The roll and border of _choux_ balls may be, or not, glazed with sugar at the time of baking, and may be ornamented with glacé cherries, grapes, &c., according to taste.

_Samp Pancakes._--Boil 1 pint samp, drain it, and add to it while hot 1 pint white corn meal, 1 saltspoonful salt, and 3 tablespoonfuls of fresh butter. When cool add 3 eggs, beaten very light, or 3 tablespoonfuls strong yeast; the whole should form a thick batter. Bake them upon a griddle, which should be greased or scraped before each cake is baked; serve with butter. If yeast be used in preference to eggs, they should be made several hours before they are needed. Cover them in a warm place, and do not bake them until they are well risen.

_Samp Pudding._--Boil 1 pint milk, and stir into it 3 tablespoonfuls butter and 3 of sugar, with 1 tablespoonful nutmeg and powdered cinnamon mixed; set it away to cool; then add 6 well-beaten eggs with 1 pint cold boiled samp, beat it well, pour it into a deep dish, and bake for 1 hour; ½ pint molasses may be used instead of sugar, and the pudding may be tied in a cloth, and boiled instead of baked.

_Singing Hinny._--1 lb. flour, ¼ lb. butter, ¼ lb. currants, mix with cream, roll it out rather thin, and bake on a girdle.

_Sir Watkin Wynn’s Pudding._--6 oz. chopped lemon peel, 4 oz. beef suet chopped fine, 4 oz. white breadcrumbs, 1 tablespoonful of flour, 3 oz. moist sugar, 2 oz. apricot jam, a small liqueur glass of maraschino or of curaçoa, 1 dessertspoonful milk, 3 fresh eggs. Mix all together, pour into a buttered shape, and steam 3 hours. Apricot jam sauce to be served under the pudding.

_Snowballs._--(_a_) Wash ½ lb. rice thoroughly, then take some small pudding cloths, grease them, and spread over each a layer of rice. Pare and core some apples, put one in the middle of each layer of rice, draw up the ends of the cloth carefully, so that the apple is smothered in the grain, tie tightly, and boil. (_b_) Boil the rice till quite soft, sweetening it to taste, then put it into small round cups. When quite cold turn out, and sift white sugar over them. These are very nice eaten with custard.

_Snow Cake._--1 lb. potato flour, ¼ lb. white sugar, ½ lb. butter, worked to a cream, the whites of 6 eggs well whisked. Mix all together for 20 minutes, season with ½ teaspoonful essence of lemon. Bake in a moderate oven. To test if baked stick a clean knife through the middle, and when it comes out clean and dry the cake is ready; it must be put into a buttered tin. The cake should have a pretty brown colour outside, not too dark; inside it is white as snow, hence the name.

_Snow Mould._--Melt ½ small packet Nelson’s gelatine in ½ pint water, add to it ½ lb. grated sugar, the whites of 2 eggs, and the juice of 2 good-sized lemons. Whip the whole mixture for about 20 minutes, pour into a mould. Serve with custard over.

_Snow Pancakes._--Mix in a basin ¼ lb. flour, with a little salt, some grated lemon peel, and sufficient new milk to make rather a thick batter, mix and beat the mixture well. Melt some butter (or fresh dripping) in a frying pan, divide the batter into 4 parts, and just before frying beat up very quickly 1 tablespoonful fresh snow into each pancake. Fry on both sides till of a pale brown colour, fold them up, inserting a little sugar within the folds, sprinkle sugar over them, and serve immediately with a cut lemon and powdered sugar.

_Snowdon Pudding._--Put 1½ oz. sago (the small kind), or ground rice, and 6 oz. veal suet chopped as finely as possible, and quite free from skin, into a basin, add a pinch of salt, 12 oz. sifted breadcrumbs, ¼ lb. orange marmalade, rather more than less, and the yolks and whites of 4 eggs well beaten. Mix well, add 3 teaspoonfuls brandy, and sweeten to taste with powdered loaf sugar. The above quantity would probably take about 4 tablespoonfuls, but no rule can be laid down for it, as some marmalade is so sweet that but little sugar would be wanted. Butter a plain mould, not sparing the butter, ornament the bottom and sides with dried cherries or raisins, and then fill it with the mixture. In doing this be very careful not to displace the fruit; it would not do to pour it in, it should be put in with a spoon. Cover with buttered writing-paper, and steam for 1½ hour. Turn out carefully, letting it stand to cool for 1-2 minutes before doing so. Dilute some marmalade by pouring a very little boiling water over it, just enough to enable the chips of peel to be strained off; if not sweet enough, stir in a little white sugar, and pour it as sauce round, but not over the pudding. If preferred, wine sauce may be served with it, but the other looks better, and keeps up the flavour of the marmalade used in making the pudding.

_Soufflé._--Butter, 3 oz.; sugar, 3 oz.; flour, 6 oz.; milk, 1 pint; rind of 1 lemon, a little grated nutmeg, ½ wineglass of brandy. Beat the butter to a cream (this may be done quickly by putting it into a warm basin, and stirring it backwards with the hand), add 4 well-whisked eggs, the flour, and sugar (some of the lumps of which have been rubbed on a fresh lemon to extract the flavour, and then pounded with the rest), a grate of nutmeg, the brandy, and by degrees the milk. Butter a soufflé dish or pie dish, pour into it the mixture, and bake in a well-heated oven 30-40 minutes, but do not take from the oven till wanted for table. Many good light puddings are spoiled by taking from the oven or pot before they are wanted.

_Sponge Cake Pudding._--Butter a mould or basin, and stick it over with small pieces of preserved ginger, or sultana raisins. Soak some sponge cake in sherry, and when the wine is absorbed put it into the basin, and fill it up with custard. Boil about 1 hour, and serve with sweet sauce.

_Sponge Pudding._--Rub 6 oz. butter or beef dripping into 1 lb. dry flour, in which a level dessertspoonful of ground ginger and 6 oz. brown sugar have been mixed; dissolve 2 level teaspoonfuls soda carbonate in ½ pint milk, mixing it smooth and free from lumps before adding to the flour. Beat all together into a soft batter, and pour into a buttered basin. Allow the pudding plenty of room to swell in the cloth, which it does considerably; plunge into very fast boiling water, and keep boiling 2½ hours. Turn it out, and serve with wine sauce; but some prefer to eat it dry.

_Strawberry Chartreuse._--Take 1 qt. calvesfoot jelly, well flavoured with lemon peel alone. Take a quantity of fine strawberries freed from stalks, and cut in half length-wise. Warm the jelly sufficiently to pour out. Have 2 plain moulds, one about 1¼ in. more in diameter than the other; pour a very little jelly at the bottom of the larger mould, and place in it a layer of strawberries, cover them with more jelly, but only put enough to get a smooth surface; lay this on ice to set. When it is quite firm, put the small mould inside the large one, taking care to place it exactly in the middle, so that the vacant space between the two moulds be of the same width. In this vacant space dispose strawberries prepared as above, filling up the interstices as you go on with jelly until the whole of the space is filled up. Place the mould upon ice; whip 1 pint cream to a froth, dissolve ½ oz. isinglass in a little water, mix it with rather more than a cupful of strawberry juice sweetened to taste and obtained by mashing the fruit and pressing it through a tammy. Add this to the whipped cream a little at a time. When the cream is ready and the jelly set, remove the inner mould by pouring warm water into it, and fill up the inner space of the chartreuse with the cream. Set it on ice for an hour, turn out, and serve.

_Strawberry Cream._--Take 3 pints ripe strawberries, and crush each one separately. Put them in a basin with 4 oz. powdered loaf sugar, stir until the sugar is melted, and well mixed with the pulped strawberries, then put them in a trifle dish. Now put 1 qt. cream in a saucepan on a stove, and when at boiling point stir in 2 oz. arrowroot mixed with a little cold new milk. Let this boil for 1 minute, then set it aside until sufficiently cool not to risk breaking your dish, when pour it over the pulped strawberries, and put the dish in a cool place until the cream is cold and set. Just before serving cover the cream with the whites of 6 eggs, beaten to a solid froth. If colour is liked, a portion of the white of egg may be coloured with a few drops of prepared cochineal, and put in the centre of the dish. Raspberries are very good served in this way.

_Strawberry Shortcake._--1 qt. flour, 5 oz. lard, 1 even teaspoonful soda, 2 teaspoonfuls cream of tartar, a pinch of salt. Mix the salt and cream of tartar with the flour, pass it through a sieve, then rub the lard with the flour, add the soda dissolved in enough milk to form a soft dough; divide it into 4 parts, roll one part out, cover a straight-sided Vienna cake tin with it, roll out another piece and lay it upon the first, cut the edges off evenly. Repeat this with the remaining two pieces and another tin. Bake quickly. When done lift the upper piece of crust from each cake., butter the inner surfaces and place between the two crusts a layer 1 in. thick of fresh berries slightly mashed and sweetened. Cover the top with fresh berries, sift a little sugar over them and serve at once. It is eaten in slices with rich cream poured over it. A pretty way to make them is to cut the dough with a tart-cutter 3½ in. in diameter; bake two pieces, one on top of the other, place strawberries between, as above, and serve one little cake to each person with cream round it.

_Strawberry Tartlets._--Make some short paste with 2 oz. sugar, 2 oz. butter, the yolks of 4 eggs, a little water, a pinch of salt, and sufficient flour; work it lightly, and roll it out to the thickness of ⅛ in. Line some patty-pans with it, fill them with uncooked rice to keep their shape, and bake them in a moderate oven till done. Remove the stalks from some strawberries, add some syrup made with sugar and a little brandy or sherry. Empty the tartlets of the rice, fill each with the strawberries. Put them in the oven to get warm, and serve.

_Suet Pudding._--(_a_) ½ lb. flour, ½ lb. beef suet chopped fine, 1 teaspoonful salt. Mix with sufficient milk or water to keep them together; boil 2½ hours in a basin or a cloth. (_b_) 1 lb. beef suet chopped fine, 6 large spoonfuls flour, 1 teaspoonful grated ginger, 1 teaspoonful of salt, 1½ pint milk, and 4 eggs. Boil 3 hours in a basin, or 2½ hours in a cloth, (_c_) 1½ pint milk mixed with 1 lb. flour, add 2 eggs, 4 large spoonfuls beef suet chopped fine, ½ lb. currants or raisins stoned, 1 teaspoonful grated ginger, the juice of a lemon (or the rind of one grated), a very little salt and brown sugar to taste. Butter a pie dish, fill with the mixture, bake 1½ hour, turn it out, and serve with powdered sugar over and wine sauce round.

_Swiss Pastry._--Weigh 3 or more eggs in the shell, and take their weight in powdered sugar, in dried flour, and in fresh butter. Put the butter in a basin, and set it over another containing hot water to remain until melted; then stir in the sugar by degrees, using a wooden spoon. When well mixed gradually add the flour, and also a pinch of salt, stirring all the time. When the flour is all in, break in one of the eggs without beating it, merely removing the speck, and then adding the egg, both yolk and white; whisk the batter well; then add another egg in the same way, again whisk, and so on till all the eggs are in. Continue the whisking until the batter looks light. Have ready a shallow tin with a rim to it, which must be lined with paper plentifully buttered; pour in the mixture directly it is ready, and put it at once into the oven to bake until firm and slightly brown. The pastry should not be more than 1 in. thick. A very clean Yorkshire pudding tin may be used to bake it in, or a good-sized cutlet pan is as good as anything. When cold, cut it into any fancy shapes, splitting the cake and putting strawberry or apricot jam between; cut into fingers, which maybe iced over the top, some pink and some white--they make a very pretty dish. For making into a set shape, hollow oval cutters are the best, in graduated sizes. Put the largest piece at the bottom of either a glass or silver dish, spread a layer of strawberry or raspberry jam on it, then the next size, and so on till the smallest piece at the top is also covered with jam. Make a border round of apricot jam, and fill up the hollow with whipped cream. A very slight sprinkling of finely chopped pistachio nuts may be strewn over the top of the cream by way of ornament if desired.

_Swiss Pudding._--Take the yolks of 7 eggs, ½ oz. isinglass, beat them well, add 1 pint good milk and sugar to taste. Put this in a mould, and boil the pudding ¾ hour exactly. Let it stand in the mould till cold. The sauce for this pudding is made with ¼ pint white wine, ¼ lb. sugar, with the juice and the rind of a lemon pared very thin. Boil this till it becomes like a syrup. When cold, pour it round the pudding, but not till it is ready to be sent to table, then put a few strips of orange marmalade or apricot jam on the top and round the pudding.

_Swiss Roll._--Take the weight of 3 or 4 eggs in their shells of finely powdered sugar, and the same weight of butter and flour. Melt the butter, add the sugar and the yolks of the eggs (freed from the speck); beat the mixture well, add the beaten-up whites of half the eggs, then half the flour, the rest of the whites (also beaten up), and of the flour. When quite smooth spread it out about ½ in. thick over a well-buttered tin, and bake for 15-20 minutes in a moderate oven, spread it all over equally with jam, roll it up, and put it into the oven again for a short time, sprinkle with powdered sugar, and serve cold; if liked, with custard over it.

_Tansy Pudding._--Boil 1 qt. milk with a little lemon peel and 2 laurel leaves, strain it over a ¼ lb. Naples biscuit; beat up the yolks of 8 and the whites of 4 eggs with 1 spoonful rose-water; put 1 handful tansy leaves and 2 handfuls spinach in a mortar, pound them and squeeze the juice through a cloth; grate in half a nutmeg, put in ½ lb. fine sugar with ½ lb. butter melted. Mix the ingredients all together, put it over a slow fire, and keep it stirring till it is thick, then take it off and set it away to cool, and stir in a glass of brandy. Put a puff paste round the edge of the dish, pour in the ingredients, put a little candied sweetmeats over it, and bake it ¾ hour in a moderate oven.

_Tapioca Cream._--Take equal quantities pearl tapioca and raw cream, boil the tapioca thoroughly, whip the cream till it drops thickly from the spoon; mix the two together, flavour with lemon or vanilla essence, and sweeten to taste, serve cold in a glass dish. This is excellent, eaten with either preserved peaches, pears, &c., or stewed fruit.

_Tapioca Pudding._--Boil ¼ lb. tapioca with 1 pint milk sweetened to taste, and flavoured with either lemon peel, vanilla, or orange-flower water according to taste; pour the mixture into a buttered pie dish, and bake for ½ hour. If preferred with eggs, the boiled tapioca should be allowed to cool, and then 2 eggs well beaten up may be added before baking; but this kind of pudding is more wholesome, especially for children, without eggs, if made with plenty of milk.

_Tapioca Snow._--Take 3 tablespoonfuls tapioca, and put in a stewpan with a piece of butter the size of a hazel nut and 1 pint milk; let it boil until transparent. Whip 2 yolks of eggs for 10 minutes, and put into it. Turn out into a dish, then whip the whites of the eggs to a strong froth with a pinch of salt, and when they are well frothed, add 3 oz. not too finely pounded sugar. If liked, flavour the tapioca.

_Tapioca Soufflé._--Soak 1 tablespoonful tapioca in water for 2 hours, set it to boil, adding powdered loaf sugar to taste, and milk till the mixture is of the consistency of porridge; flavour it with grated lemon peel, work in when cold the yolks of 3 and the whites of 4 or 5 eggs whisked to a stiff froth; then pour quickly into a soufflé mould, and bake till it has well risen; serve immediately.

_Tipsy Puddings._--Beat up for about 10 minutes 4 eggs, freed from the speck, with 4 oz. powdered loaf sugar; then gradually incorporate with them 4 oz. finest pastry flour. Warm some dariole moulds and prepare them as follows; Put some liquefied fresh butter in the mould, turn it round in all directions so as to get it evenly buttered, pour off superfluous butter, and before it has time to cool put some glacé sugar (loaf sugar very finely sifted) into it, turn it over so as to get a coating of sugar all over, then tap the mould gently on the table so as to get rid of all the sugar that does not adhere to the butter. When all the moulds are thus prepared fill them evenly with the composition, and bake for 20-25 minutes in a slow oven. Turn out the puddings, trimming the tops if necessary. Melt 3 tablespoonfuls powdered loaf sugar in ½ tumbler old rum; dispose the puddings on a dish, and with a spoon pour the sweetened rum over each in turn. Strew some minced pistachio nuts over the top of the puddings, placing a preserved cherry on each, and serve cold.

_Treacle Pie._--Line a pie dish with thin paste, cover with treacle as for roly-poly pudding, and continue alternate layers of paste and treacle till the dish is full, finishing with paste; bake in a moderate oven.

_Treacle Pudding._-½ lb. flour, 1 oz. suet (finely chopped), ¼ lb. treacle, pinch salt, 1 teaspoonful ginger, 1 teaspoonful baking powder. Mix, cover with greased paper, and steam 3 hours, taking care that it never stops cooking. The baking powder is home made. The pudding should be like sponge cake.

_Trifle._--Place in a glass dish a layer of macaroons and ratafias, moisten them with 1 glass sherry and ½ glass brandy; put a layer of apricot jam or quince jelly over this. Make a plain custard, and when cold pour it over the jam or jelly. Take 1½ pint rich cream, ¼ lb. sifted sugar, the juice of 1 lemon, the grated peel of ½ lemon, 2 tablespoonfuls noyeau, and 1 of white wine; whisk the whole well together, and as the froth rises lay it on a sieve in a cool place. Cover the custard with the whipped cream. Ornament with crystallized fruit and strips of angelica.

_Tutti Fruiti._--Soak 4 penny sponge cakes in 1 wineglassful orange or raisin wine, and put over them a layer of jam. Make a custard with the yolks of 3 eggs, and pour over the whole. Make a stiff whip of the whites, and arrange this over the custard. Scatter all over the top two pennyworth of hundreds-and-thousands, and arrange some very thin strips of candied peel in a pattern on the top of the whip, and serve.

_Vanilla Cream._--Boil a stick of vanilla in 1½ pint milk, with sugar to taste. Beat up the yolks of 8 eggs, pour the flavoured milk on them, and keep on stirring in a bain-marie until the custard thickens. Melt 9 sheets best French gelatine in a little milk, add this to the custard. Whisk to a froth ½ pint cream, mix quickly with the custard, put into a mould, place it in a cold place or on ice to set, and at the time of serving dip the mould in hot water, and turn out the cream.

_Vanilla Soufflé._--Put into a saucepan a piece of fresh butter the size of a walnut, 1 large tablespoonful flour, a small pinch of salt, and stir in gradually ½ pint milk; add powdered loaf sugar to taste, and stir on the fire till the mixture thickens and boils. When nearly cold work into it the yolks of 4 eggs, and as much vanilla essence as will flavour it strongly, and then, quickly and thoroughly, the whites of 6 eggs whisked to a stiff froth; pour the mixture into a tin large enough to allow room for rising, strew a little finely powdered sugar over it, and place the tin at once into a quick oven. It will take 15-20 minutes to cook, and as soon as the soufflé has well risen, and the top has taken a good colour, it is ready, and must be served immediately in the tin, a little finely powdered sugar being sprinkled on the top.

_Venus Pudding._--Take a quart mould, butter it well, and ornament it with candied ginger; make a rich custard with the yolks of 12 and the whites of 6 eggs, 1 pint cream, and loaf sugar to taste, then dissolve 1 oz. isinglass in sufficient milk to fill up the mould; when cold add a glass of rum or sherry; pour the mixture into the mould, and place it on ice to set. Before adding the isinglass put aside a little of the custard for sauce, add some ginger syrup to this, and serve cold with the pudding.

_Victoria Pudding._--This requires care in its preparation, and should be made the day before it is wanted. Make a custard with 4 eggs, 1 pint milk, and ¾ oz. isinglass, flavouring it with vanilla and brandy. The vanilla should be cut into small pieces, tied up in a muslin bag, and boiled in the milk; the brandy should be added when cold; a very small quantity of the latter is sufficient. Let the custard get quite cold, when it will become thick and lumpy. Dip a jelly-mould into cold water, and with a spoon arrange the custard in the design at the bottom of the mould, carefully filling all the holes. Slice some penny sponge cakes in halves, dip them in sherry or Marsala, and then place them in layers in the centre of the mould, with preserves (either strawberry or raspberry) between each layer, filling up in the meanwhile the space between the cake and the mould with custard, so that when turned out the custard appears as a crust around it. It should remain in the mould for at least 12 hours to stiffen. Turn it out on a dish and garnish with strawberry jelly.

_Waffles._--1 qt. sour milk, 4 eggs, 3 oz. butter, ½ teaspoonful salt, 2 teaspoonfuls soda, flour enough to make a thick batter. Bake and serve hot.