Alexis Soyer's Part 11: Sweet and Fruit Puddings and Cakes

SWEET PUDDINGS.

    334. Plum Pudding.—Pick and stone half a pound of Malaga raisins, wash and dry the same quantity of currants, chop, not too fine, three-quarters of a pound of beef suet, put it in a convenient basin, with six ounces of sugar, two ounces of mixed candied peel sliced, three ounces of flour, three ditto of bread-crumbs, a little grated nutmeg, four eggs, a gill of water, or perhaps a little more, to form a nice consistence; butter a mould, put a piece of white paper over the top and round the Bides, tie it in a cloth, boil for four hours in plenty of water; when done, remove the cloth, turn it out of the mould, take the paper off the sides and top, and serve with sweet sauce round; it may also be boiled in a cloth.
    The above is only for Christmas. Now for every day.
    Put into a basin one pound of flour, one of chopped suet, half a pound of mixed fruit, a little spice, grated lemon-peel, three ounces of sugar, two eggs, half a pint of milk, or enough to make it a proper thickness, tie it in a cloth, boil four hours, turn it out, and serve with melted butter, or sweet sauce; breadcrumbs instead of flour is good, or half of each.

    335. A Series of Economical Puddings, which can be made either in a mould, basin, tart-dish, or tin cake-pan.—Well butter either, fill lightly with any of the following ingredients:—Either stale buns, muffins, crumpets, pastry, white or brown bread, sliced and buttered, the remains of sponge-cakes, macaroons, ratafias, almond cake, gingerbread, biscuit of any kind, previously soaked. For a change with any of the above, you may intermix with either fresh or dried fruit, or preserves, even plums, grated cocoa nut, &c. When your mould is full of either of the above, put in a basin a quarter teaspoonful of either ginger, a little mixed spice, or cinnamon, if handy, grated orange, lemon, or a few drops of any essence you choose; put in three eggs, which beat well, add three gills of milk for every quarter mould. When the above is well mixed, fill up nearly to the rim. It can be either baked or. boiled, or put into a saucepan one-third full of water, with the lid over, and let simmer for about one hour. Pass a knife round the inside of the basin or mould, turn out your pudding, pour over either melted butter with a little sugar, the juice of a lemon or spirit sauce. It ought to be the pride of each cottager's wife to find out a peculiar and cheap mixture, which would entirely depend on the part of the country in which she lives, that would be liked by the family, and give it as a treat every Sunday.

    335A. Fruit Puddings.—Such as green gooseberry is best made in a basin, the basin to be buttered and lined with the paste, rolling it round to the thickness of half an inch; then get a pint of gooseberries and three ounces of sugar; after having made your paste, take half the fruit, and lay it at the bottom of your basin, then add half your sugar, then put the remainder of the gooseberries in and the remainder of the sugar; on that draw your paste to the centre, join the edges well together, put the cloth over the whole, tying it at the bottom, and boil in plenty of water. Fruit puddings, such as apples and rhubarb, should be done in this manner; boil for an hour, take out of the saucepan, untie the cloth, turn out on a dish, or let it remain in the basin, and serve with sugar over. A thin cover of the paste may be rolled round and put over the pudding.
    Ripe cherries, currants, raspberries, greengage, plums, and such like fruit, will not require so much sugar, or so long boiling.

    336. Curd Milk Pudding.—Put in a basin three eggs, a little grated lemon-peel, three ounces of currants, one pint of curds, and one pound of bread-crumbs; boil in a cloth half an hour; turn out and serve.

    337. Cocoa Nut Pudding.—Grate half a nut, add another egg to the milk, mix with the above. An ounce of flour may be added.

    338. Plain Rice Pudding.—Wash a quarter of a pound of rice, put into a stewpan with a pint and a half of milk, three ounces of butter, three ounces of sugar, lemon-peel, simmer till the rice is tender, add two eggs, previously well beaten, mix quick, put in pie-dish; bake half an hour, or till set.

    339. Spotted Dick.—Put three-quarters of a pound of flour into a basin, half a pound of beef suet, half ditto of currants, two ounces of sugar, a little cinnamon, mix with two eggs and two gills of milk; boil in either mould or cloth for one hour and a half; serve with melted butter, and a little sugar over.

    340. Light Dough Dumplings.—Get one pound of dough, make it into small balls the size of eggs, boil in plenty of water, and use it for roast or boiled meats, or serve with butter and sugar, or with gravy.
    Two ounces of chopped suet added to the above, or to vary the flavour, add a few currants, a little sugar, grated nutmeg, or lemon-peel.

    341. Apple and Paste Pudding in Basin.—Make one pound of paste, No. 319, roll it a quarter of an inch thick, lay some in a bowl, fill it with apples cut in quarters, add two cloves, two ounces of sugar, a little butter, put another piece of paste on the top, and join the edge nicely; tie it in a cloth and boil. It can be served up either in the basin or turned out. Do not open the top to put more sugar in, as it spoils the flavour and makes it heavy.
    All fruit puddings may be done the same way.

    342. Suet Pudding.—Put into a basin half a pound of chopped suet, a pound of flour, two eggs, a teaspoonful of salt, quarter of pepper, nearly half a pint of water; beat all well together, put into a cloth as above; boil one hour and a half.

    343. Bread Pudding.—An economical one, when eggs are dear. Cut some bread and butter very thin, place it in a pie-dish as lightly as possible, till three-parts full; break into a basin one egg, add two teaspoonfuls of flour, three of brown sugar; mix all well together, add to it by degrees a pint of milk, a little salt; pour over the bread; bake in an oven; it will take about half an hour: this will make a nice size pudding for four or five persons.
    This may be done in twenty different ways, by varying the favour of the ingredients, as lemon-peel, orange-peel, nutmeg, cinnamon, or mixed spice, or essences of any kind.
    For children, skim-milk, or half milk and water, dates, or French plums, or figs, previously soaked and cut, may be added; they are excellent for children.

    344. Brown Bread Puddings, the same way.

344a. Broken Biscuit Pudding.—These may be bought very cheap at a baker's; they should be soaked in milk and sugar the over night, and proceed as above or as No. 335. Stale sponge cake may be used with them.

    345. Rice, Macaroni, and Vermicelli Puddings.—Wash a quarter of a pound of rice, boil till tender, drain it, place it in the pie-dish with any kind of fruit, and one ounce of butter, in bits; pour custard No. 361 or 343 over, and bake. Vermicelli and macaroni previously boiled, may be done the same.

    346. The Same for a Numerous Family, or School.—Two pounds of boiled rice, with one pound of chopped suet; mix in a pan with four eggs, ten teaspoonfuls of flour; moisten with five pints of water, or skim-milk; add one pound of sugar and a teaspoonful of salt; bake about one hour. To vary it, a few Smyrna rasins may be added. Apples, or any dry fruit, may be used, previously soaked as No. 243.

    347. Lemon Dumplings.—Chop the rind of one lemon fine, add it to the juice; chop up half a pound of suet; mix with half a pound of bread crumbs one egg, enough milk or water to make a stiff paste; add the lemon; sweeten to taste; divide it into five equal parts, and boil in separate cloths for three-quarters of an hour; serve with butter and sugar, or a little honey.

    347a. Apple Dumplings.—Peel and take out the cores of a large apple, cover it with paste No. 318 or 319, boil in a cloth, or plainly bake for thirty minutes. Serve with butter and sugar.

    348. Another.—Put into the paste in making it, two ounces of sugar; a few sultans, or plums, may also be added, and served with sweet melted butter or spirit sauce over.

    349. A Simple Suet Dumpling.—One pound of flour, half a pound of chopped suet, a teaspoonful of salt, quarter ditto of pepper; moisten with water until a stiff paste: use where required. They may be rolled in small balls, and may be used in savoury pies, hash, or stews.

    350. Rice and Preserve.—Boil half a pound of rice as No. 463; when just done, add one ounce of butter, a tablespoonful of currant jelly, one ounce of sugar; mix all well together with a fork, and serve. Apple marmalade, rhubarb, cherries, currants, and raspberry jam, orange marmalade, &c., may be used, and an immense variation may be made. If it is found too thick, add some milk. Dish up in pyramids, and serve.

    351. Ground Rice Pudding.—-Boil one pint of milk with a little piece of lemon peel; mix a quarter of a pound of ground rice with half a pint of milk, two ounces of sugar, and one of butter; add this to the boiling milk; keep stirring, take it off the fire, break in two eggs, one after the other; keep stirring; butter a pie-dish, pour in the mixture, and bake until set. This is one of the quickest puddings that can be made.

    352. Snow Rice Cream.—Put in a stewpan four ounces of ground rice, two ounces of sugar, a few drops of the essence of almonds, or any other essence you choose, with two ounces of fresh butter; add a quart of milk, boil from fifteen to twenty minutes, till it forms a smooth substance, though not too thick; then pour in a mould previously oiled, and serve when cold. It will turn out like jelly.
    If no mould, put either in cups or a pie-dish. The rice had better be done a little too much, than under.

    353. Handy Pudding.—Remove the inside of three lemons into a basin, take out the pips, add half a pound of sugar, mix well; roll a long strip of paste, as for rolly-polly pudding, lay the mixture over with a spoon; roll and boil the same as rolly-polly pudding.
    Orange can be done the same way, with the addition of the juice of half a lemon.

    354 Young England Pudding.—Make some paste, No. 319, roll and lay it in a basin; then roll about seven or eight very thin pieces the size of the bason; then get a pound of treacle, or golden syrup, and pour a little on the paste, squeezing a little lemon juice, and chop up the rind of a lemon, and sprinkle a little over; add the other pieces of paste, and then the treacle and lemon until full. Boil in a cloth for one hour, and serve with some treacle over.
    I think I remember telling yon, my dear Eloise, of the pleasant time I passed at Boulogne two summers since, and of our little trip to the Vallée Heureuse, or Happy Valley, near Marquise, a charming village near Boulogne. In the course of our ramble on that pleasant day, we all gathered a lot of blackberries—but such berries as we do not meet with in England; they are a luscious, ripe fruit. These we took home with us to the hotel, and the next day boiled them up with a lot of sugar, and made them into a pudding like the above, using the fruit and syrup instead of treacle. It was very much liked at dinner, which was a table d'hote, and the colour somewhat resembling Uncle Tom's face, it was at once christened with that name, and is now known as Uncle Tom's pudding. A little port wine sauce may be used, and also black currants, boiled to a syrup.

    355. Isinglass and Gelatine for Jellies.— Dissolve two ounces of isinglass in half a pint of water; boil and reduce to half, pass through a cloth into a basin; use where required.
    Gelatine may be used the same way.
    The stock of two calf's feet, reduced to half a pint, may be used instead of isinglass; it will make it cheaper.
    The stock of cow-heel can also be used.

    356. Bohemian Cream.— Prepare four ounces of any fruit, as No. 384, which pass through a sieve, and one ounce and a half of melted isinglass to half a pint of fruit; mix it well, whip up a pint of cream, and add the fruit and isinglass gradually to it; put it in a mould; let it set on ice or in any cool place, and when ready, dip the mould into warm water, and turn out.

    357. White Cream.—A into a bason a quarter, of a pound of sugar, a gill of pale brandy, and one and a half ounce of either melted isinglass, gelatine, or calf's loot; stir it well, and add a pint of whipped cream; proceed as before. Rum, noyeau, curaçoa, or other liquors or flavours, may be added. When liquors are used, add less sugar. If you have any ice, use only an ounce of either.

    358. Calf's-foot Jelly.—It is possible, even in the poorest family, that jelly may be recommended in cases of illness, and they may be at a distance from any place where it could be purchased. I think it right to give the following receipt:—
    Cue two calf's feet and put them in three quarts of water; when boiling, remove to the side of the fire, and let it simmer from three to four hours, keeping it skimmed; pass it through a sieve into a bason, where it must remain until quite hard; then remove all the fat, &c., from the top. Put into a pan half a pound of white sugar crushed, the juice of four lemons, the rind of one, the whites and shells of five eggs, two glasses of white wine and a pint and a half of water; stir till the sugar is melted, then add the jelly; place it on the fire and stir well until boiling; then pass it through a flannel bag until clear. Put in a mould with or without fresh fruit. Set in ice or any cool place, till firm. Brandy, rum, or any liqueurs, may be added, or serve plain.

    359. Orange Jelly.—Procure five oranges and one lemon; take the rind off two of the oranges, and half of the lemon, and remove the pith, put them in a bason, and squeeze the juice of the fruit into it; then put a quarter of a pound of sugar into a stewpan, with half a pint of water, and set it to boil until it becomes a syrup, when take it off, and add the juice and rind of the fruits; cover the stewpan, and place it again on the fire; as soon as boiling commences, skim well, and add a gill of water by degrees, which will assist its clarification; let it boil another minute, when add an ounce and a half of isinglass.dissolved as directed (No. 355), pass it through a jelly-bag, or fine sieve; add a few drops of prepared cochineal to give an orange tint, and then fill a mould and place it on ice; turn out as before. This jelly does not require to look very clear.

    360. Lemon Jelly is made the same way, only using six lemons and the rind of one.



To those who wish to save trouble, I would recommend them to buy their jellies ready made. They may be purchased at almost every Italian warehouse in town and country, in bottles of about a pint and a quart each, so prepared as to keep fresh and good for years. Many of my friends use these Bottled Jellies, of which I find the following are the best kinds: Noyeau, punch, orange, lemon, Madeira, and plain calf's-foot. They are all very excellent and useful in their way.

    Dear Eloise,—While on the subject of jellies and confectionary, I feel I should be wanting in duty to the public were I to refrain from drawing their earnest attention to the recent disclosures in thi Lancet, which so fearlessly exposed the poisonous adulterations found in tho various articles of preserves and confectionary submitted to examination. There is not a doubt these disclosures have had a most beneficial effect in checking the existence of the injurious practices previously adhered to; and I may now look forward with confidence to the day when not only such delicacies, hut the whole of the food we eat, may be enjoyed without the slightest fear of injury to our health. Adulteration will then become the exception, instead of, as it hitherto has been, the rule.
    The following paragraph, copied from the Lancet of the 4th February, 1854, appears to me not an inapt illustration of my remarks, displaying, as it does, the difference between pure and impure preserves, accompanied by the gratifying intelligence of the possibility of procuring them in a wholesome state.*

    361. Plain Custard.—Boil a pint of milk, in which place two ounces of sugar, the thin peel of half a lemon; break in a basin four eggs, beat them well with a fork, then pour in the milk by degrees, not too hot; mix it well, pass it through a cullender or sieve, fill cups with it, which place in a stewpan, on the fire, which contains one inch of water; leave them for about twelve minutes, or till set, which is easily perceived.

    362. Coffee, Cocoa, or Chocolate Custard.—Make some very strong coffee, beat the eggs as above; put in a pan half a pint of milk and half a pint of made coffee, with two ounces of sugar, then add the eggs, pass through a sieve, and proceed as above.
    Chocolate and cocoa the same, only omitting this lemon-peel in all three.

    363. Custard in Pie Dish.—Put a border of puff paste round the dish, fill with the above, and bake twenty minutes in a slow oven. Eat whilst cold.

    364. Custard for Puddings.—The above will be the foundation for any flavour that may be introduced; as orange flower or peel, noyeau, &c. &c. With this mixture an innumerable number of puddings can be made, that in country places, or even towns, will be found as economical an article of food, when eggs are cheap, as can be partaken of, and particularly appreciated by the rising generation.

    365. Farm Custard.—Put in a small saucepan the yolks of four eggs, four teaspoonfuls of sugar, the peel of half a lemon j or a quarter of that grated, a grain of salt; mix all well, then add half a pint of milk; set the whole on the fire, stir continually with a wooden spoon till it gets thick and smooth; but do not let it boil, or it will curd; then put it in a basin to cool, stirring now and then; if handy, pass it through a sieve, it gives it a nice appearance, and serve either in glasses or cups, with any fresh" or stewed fruit, orange peel, or any essence, brandy, or rum, may be used for flavouring.

When at our friend Lindley's house in Yorkshire, I took a gill of cream, whipped it, and mixed it with the custard when cold. It made it very white and delicate. The custard may be whipped while being made.
    You wish to know what I did with the white of the eggs, and perfectly right that you should. Well, I put them in a basin with a very little bit of salt, then with a whisk I beat them till firm and as white as snow, then I add four teaspoonfuls of pounded sugar, mix it well; I put a pint of milk to boil in a very clean saute, or frying-pan, and, with the aid of a spoon, I scoop off the white in the shape of eggs, dropping them in the milk, letting them remain till done, turning them occasionally; take them out, and serve when cold, pouring some of the custard over; the remaining milk was used for puddings.
    Even now, Eloise, you do not seem satis6ed, so I send yon a receipt for a souffle. It seems to you, no doubt, very simple; let me tell you, however, that it is so only in appearance; the great secret is in properly beating the white of the eggs; therefore, if you fail in your attempt, do not blame me, the details of the receipt being quite accurate.

    366. Egg Pudding, or Omelette Soufflé.—Break four eggs; carefully separate the white from the yolk, put both in different basins; add to the yolk three teaspoonfuls of powdered sugar and one of flour, a little grated orange or lemon peel, or any other flavour you prefer; stir the whole for five minutes, then beat the white of the eggs with a whisk; when firm, mix lightly with the yolk till forming a nice, smooth, light, and rather firm substance; then put it either in a tin pan, cake pan, or a common pan, which can stand the heat of the oven, buttering it well.
    If in a tin dish, shape it in pyramids with a knife, put it in a moderate oven from ten to twelve minutes, sugar over and Serve. When nearly done, an incision or two with the point of a knife may be made through the thin crust; it will make it lighter. You may also put two ounces of butter in the frying-pan, and when hot put in your mixture, and toss it round three or four times; put it on a dish, bake as above. Ten minutes will do it.

    367. How to vary Bread or any Custard, Puddings.—Have some slices of bread cut thin and buttered; lay them in the dish singly; pour in the custard, No. 365, and bake gently, or place in a pan with a little water in it.
    These may be altered thus:—
    By throwing in some currants.
    Or bruised ratafia cakes.
    Or sultana rasins.
    Or Malaga ditto.
    Or French prunes.
    Or dried cherries.
    Or stewed rhubarb.
    Or apple; or, in fact, any fruit according to fancy.
    Well boiled rice, macaroni, vermicelli, &c., may be used; the custard always being poured over, and sifted sugar on the top.
    New style, as a second-class mixture: two eggs, two tablespoonfuls of flour, and milk enough to make it thickish.

    368. Gooseberry Fool.—Put in a pan a quart of green gooseberries, with a wineglass of water and half a pound of sugar; stew on a slow fire for twenty minutes, keep stirring; put in basin, and whip a pint of cream; when the fruit is cold; mix with tho cream, and serve in cups or hollow dish, or with pastry round it.
    Apple may be done the same way.
    Currants and raspberries the same.
    Red rhubarb the same.
    Cherries may be done the same, having previously been stoned. If too much syrup, add a little isinglass.

    369. Orange Salad.—Choose six oranges not too large, cut them in thin slices crossways, remove the pips, lay them flat in a dish, cover over with a quarter of a pound of sugar, a gill of brandy, rum, or Madeira; stir them, and serve.

    370. Strawberry Salad.—A large pottle of ripe strawberries, picked and put into a basin with two tablespoonfuls of sugar, a pinch of powdered cinnamon, a gill of brandy; stir gently, and serve.
    Currants and raspberries the same.
    As all fruits and vegetables are destined for the use of man, these should be partaken of by all classes when in season, as they are invaluable for health.

    371. Velvet Cream.—A very excellent dish is made thus :— Put in a dessert glass a thick layer of strawberry jam or any other preserve, and place over it about a pint of hot snow cream mixture, No. 352; when cold, the top may be ornamented with fresh or preserved fruit.

    372. Rice Croquettes.—Make some of the above mixture very stiff; when cold,roll it, or serve it in any shape you like. Egg and bread-crumb, and fry quickly in hot fat in a frying-pan. Sugar over.

    373. Lemon Pudding.—Put in a basin a quarter of a pound of flour, same of sugar, same of bread crumbs and chopped suet, the juice of one good-sized lemon, and the peel grated, two eggs, and enough milk to make it the consistency of porridge; boil in a basin for one hour; serve with or without sauce.

    374. Dripping Pudding.—Three eggs and their weight in dripping, two tablespoonfuls of sifted sugar; beat them up until a cream, add a few currants, and the flour gradually, until it forms a stiff paste; bake in cups previously buttered.

    375. Potato Pudding.—One pound of potatoes boiled and well mashed, a quarter of a pound of butter stirred in whilst warm, two ounces of sugar, the rind of half a lemon chopped fine, with the juice, a teacupful of milk; butter a tin, put in the mixture, and bake in a moderate oven for half an hour; two eggs may be added.

    376. Dough Pudding with Apples.—Cut four apples into dice, put over two ounces of sugar, half a pound of chopped suet, one pound of flour, and half a pint of water; bake in a pie dish or a mould, or boil in a basin, as a pudding; sweet sauce may be poured over.

    377. First Class Yorkshire Pudding.—Beat up two eggs in a basin, add to them three good tablespoonfuls of flour, with a pint of milk by degrees, and a little salt; butter the pan, bake half an hour, or bake under the meat, cut it in four, turn it, and when set on both sides it is done. A tin dish one inch and a half deep and eight inches wide, is the most suitable for such proportion.
    378. Second Class.—Put in a basin four tablespoonfuls of flour, add a quarter of a teaspoonful of salt and a little pepper, beat one egg with a pint of milk, pour over on the flour by degrees till smooth, and proceed as above.

    379. Third Class.—If no eggs, chop two ounces of beef suet fine, add a little soda, mix as above, and bake the same. A little chopped parsley, chives, or aromatic herbs, may be introduced in either of the above. These receipts are good with any kind of roasted or baked meat, or poultry. To facilitate the turning, when one side is brown and the pudding well sot, cut it into several pieces, turning with a knife or a fork. If preferred served whole, put a plate on the top of the baking tin, turn it over, and slip it back; let it remain in the tin ten minutes longer, and serve either round or separate.

    380. Pancakes.—Put the pan on the fire with a tablespoonful of lard, let it melt, pour off all that is not wanted, then pour in three tablespoonfuls of the following batter:—
    Break four eggs in a basin, add four small tablespoonfuls of flour, two teaspoonfuls of sugar, a little salt; beat all well, mixing by degrees half a pint of milk, a little more or less, depending on the size of the eggs and the quality of the flour. It must form a rather thick batter. A little ginger, cinnamon, or any other flavour you fancy. Two eggs only may be used, but in this case use a little more flour and milk. When set, and one side brownish, lay hold of the frying-pan at the extremity of the, handle, give it a sudden but slight jerk upwards, and the cake will turn over on the other side; which, when brown, dish, up with sifted sugar over. Serve with lemon. Chopped apples may be added to the batter; currants and sultanas can be mixed with it.

    381. Apple Fritters.—Peel and slice crossways, a quarter of an inch thick, some apples, remove the core, and dip them one after the other in the following batter: Put in a basin about two ounces of flour, a little salt, two teaspoonfuls of oil, and the yolk of an egg, moistened by degrees with water, stirring all the while with a spoon, till forming a smooth consistency, to the thickness of cream, then beat the white of the egg till firm, mixing it with the batter; it is then ready to fry; use any fruit as fritters. If no oil, use an ounce of butter previously melted, adding it to' the batter before the white of the egg is used.

    Apple Fritters Simplified.—When peeled and cut, put sugar over, add a little lemon juice or spirits, let the pieces soak two hours, then dip each piece in flour, and have ready 4 frying-pan, with at least two inches deep of fat, When hot, put the apples in one at a time, turn over with a slice as they; are doing, and serve with sugar over. All kinds of ripe pears,' may be done in the same way.

    382. College Pudding.—Put half a pound of crumbs into a basin, a quarter of a pound of chopped suet, the same of currants, two eggs, two ounces of sugar, a Little nutmeg and salt, and a little milk; mix all together, make round balls, egg-crumb, and fry in hot fat till a nice colour; dish up with sugar over; a glass of brandy or rum in it is exceedingly good.

    383. Buttered Apples.—Peel, slice, and core one pound of apples, put into a frying-pan about two ounces of butter, add the apple, and cover over with two ounces of pounded sugar; put them in the oven until done. A very nice dish for children. When done, they may be dished up on a nice crisp piece of toast with sugar over.

    384. Stewed Fruits.—These, at those periods of the year when Nature has ordained that they shall come to perfection without artificial means,are as wholesome an article of food as can be partaken of, as they cool the blood and are perfectly harmless.
    They are easily done, and are cheap. In the following receipts, which I will mark as lessons, one pound is the quantity named.

    Apples. 1st Lesson.—Peel one pound of apples, cut in slices, remove the core, put into a stewpan with three or four ounces of white pounded sugar, one ounce of butter, two tablespoonfuls of water; stir gently on a slow fire until tender; use hot or cold when required. Brown sugar may be used.

    2nd Lesson.—To the above add the juice of half a lemon or of one orange, and a little of the peel of either, or a small piece of cinnamon, or in powder.

    Red Rhubarb. 1st Lesson.—Cut ope pound of rhubarb one inch long, put into a pan with two tablespoonfuls of water and three ounces of white powdered sugar; stir on a slow fire till tender.

    2nd Lesson.—Stew with brown sugar: green rhubarb requires peeling. Stir more if old.

    3rd Lesson.—Cut a pound of the common rhubarb, put in an iron pot with four ounces of brown sugar; stir well with a spoon until it is quite thick and adheres to it; take it out to cool. It can be used, spread on bread, for tea or supper.

    Green Gooseberries, 1st Lesson. — One pound of gooseberries with six ounces of sugar; boil with two tablespoonfuls of water, turning them well; stir, and keep until cold. Or by mixing cream with it, it will make gooseberry fool.

Greengages, Orleans plums, egg plums, cherries, currants, red, white, and black, raspberries, mulberries, and strawberries, may all be done the same way.
    The following is another very nice way, and may be used for several fruits in winter. Cherries being the most difficult, we will name that in particular. All the others can be done like it.
    Cut the stalk half off of one pound of cherries, put into a pan with eight ounces of sugar; set on the stove for a few minutes, then add half a pound of red currants, and the same of raspberries; stew altogether until getting tender and the juice becomes quite thick; put by until cold. It may be used with pastry or with bread.
    Siberian crabs, cranberries, damsons, and all other fruits, the same way.
    All the above make a very nice light and quick dish for supper done as follows:—
    Cut some nice slices of bread half an inch thick, dip them in milk which is sweetened, or sprinkle sugar over, then dip it into some batter of milk and flour, and fry nicely, or put some butter in a tin dish, bread over, and put in an oven. When quite hot and nearly hard, put some of the above fruit over, and serve.

    385. Plum Cake.—Weigh one pound and a half of flour, one of currants, well washed, one of butter, one of sugar, nine eggs; put into a good-sized basin the butter, which well work, with clean hands, until it is like a cream; in about ten minutes it is ready; then add a little sugar and the eggs by degrees, and then the flour, then add the currants and line a cake-hoop with paper, put the mixture in, set it in a warm place for one hour, and bake it for one hour in a slow oven. Half or even a quarter of the quantity may be made.

    386. Common Sort.—Put in a basin half a pound of butter, work it well, add half a pound of sugar and four eggs, beat all well together, then add half a pint of milk, two pounds of flour, a quarter of a pound of caraway-seeds or half a pound of plums; put it in a hoop or deep pie-dish, and bake two hours.
    To ascertain if the cake is done, take a piece of dry wood or skewer, pass it into the cake, and if it comes out dry, it is done.

    387. Ground Rice Cake.—Break five eggs into a stewpan, which place in another, containing hot water, whip the eggs for ten minutes till very light, then mix in by degrees half a pound of ground rice, six ounces of powdered sugar, beat it well; any flavour may be introduced; pour into buttered pan and bake half an hour.

    387a. Pastry Cream.—Break two eggs in a pan, add two tablespoonfuls of flour, a pinch of salt; moisten with a pint and a half of milk; set on the fire, boil twenty minutes, or till it forms thickish smooth consistency; then add two ounces of pounded sugar, one of butter, put in either a little orange flower water, or a drop of any essence you choose, grated orange or lemon peel. One dozen of bruised ratafias will be an improvement, put in at the same time as the sugar. Previous to using, add to the cream one ounce of butter, which you have previously made very hot. This may be used for all kinds of pastry, instead of jam.

    388. Ginger Cake.—Half a pound of sugar, half a pound of butter, one ounce and a half of ground ginger, six eggs, beat well, stirring one pound and a half of flour, and add as much milk, a little warm, as will make a nice stiff dough for bread; bake in pan; it will take two hours.     388A. Rock Cakes.—Put in a basin two pounds of flour, half of sugar, half currants, half of butter, three eggs, beat well, make them into balls or rock, the size of eggs; bake on baking sheets; a little milk may be added.

    389. Common Gingerbread.—Put on a slab or table a pound of flour, make a ring of it; put half a pint of treacle in, mix well together till forming a stiff paste, working it well. Put some flour in a basin, to which add your dough; it will keep thus for seven or eight weeks. When you want to use it, put in any quantity of ground ginger you require, according to taste; mix well, roll thin, cut any size you like; pieces about the size of a crown are best; then put them on a baking-sheet, bake for a few minutes, till crisp. These cakes will keep a long while if put in an air-tight case. An ounce of butter may be used to every pound of paste.
    They are excellent in assisting digestion after dinner.

    390. Rice Cake.—Wash one pound of rice, put it in a stewpan, with a pint of water, put it on the fire; when the rice is well soaked add a quart of milk, quarter of a pound of butter, grated lemon-peel or a little nutmeg, or a piece of cinnamon, boil till thick, then add two eggs, well beat, a little salt, and a quarter of a pound of sugar; place all in a greased pan or tin breadpan; bake one hour, and serve with sugar or jam over.

    391. The same a Cheaper Way.—Add to one pound of rice, when boiled, two ounces of chopped suet, a spoonful of flour, a quart of skim milk, some brown sugar or treacle; bake in large pan; eat cold; and fruit of any kind may be mixed with it.

    392. Apple Cake.—Butter a pie-dish near a quarter of as inch thick, throw in a large quantity of bread-crumbs, as much as will stick, when pressed well, on the butter; then have some apples already stewed down and sweetened, as No 384, of which nearly fill the dish, put one ounce of butter in bits, cover over with bread-crumbs, also half an inch thick, put into hot oven; when done, pass a knife round and turn it out, sugar over, and glaze with a red-hot shovel.
    If used hot, a little rum put round it and lighted is very nice.

    393. Spice Cake.—To one pound and a half of dough add half a pound of butter, half of currants, half of sugar, half an ounce of spice, beat all well together, and bake in a mould one hour.

    394. Little Milk Cake for Breakfast.— Place on a table or slab one pound of flour, half a teaspoonful of salt, two of sugar, three of fresh yeast, or a very small piece of German, two ounces of butter and one egg; have some new milk, pour in a gill, mix all together, adding more milk to form a nice dough, then put some flour in a cloth, put the dough in, and lay it in a warm place; let it rise for about two hours, cut it in pieces the size of eggs, roll them even, and mark the top with a sharp knife; egg over and bake quick; serve hot or cold.

    A Common Sort.—Only yeast, salt, milk, and butter, and proceed as before.

    Cottage Sort.—To one pound of flour, two ounces of lard or dripping, the yeast and skim milk.

    Sweet Sort.—To one pound of flour three teaspoonfuls of yeast, two ounces of lard or dripping, quarter of a pound of sugar, a few currants or caraway seeds: bake quick when well risen.

    395. Eccles Cake.—To a quarter of a pound of currants half a teaspoonful of grated nutmeg, some lemon-peel chopped fine, one ounce of sugar, roll out about a quarter of a pound of puff paste, No. 315, roll it round the size of a small plate, and nearly an inch thick, then put a tablespoonful of the mixture over it, roll another piece of paste over it, and bake a nice delicate colour.

    396. Bread Apple Cake.:—Well butter a tart-dish of any size, about three inches deep, cut some slices of bread quarter of an inch thick, which lay in it so that the bottom and sides are quite covered, stew some apple nearly dry, as No. 384, put them on the bread until the dish is full, cover over with more butter and bread, and bake in a hot oven for half an hour; remove it from the dish; turn over, and dish it up with sugar on the top.

    397. Tipsy Cake.—Cut a small Savoy cake in slices, put them into a basin, and pour some white wine and a little rum over; let soak for a few hours, put into a dish, and serve with some custard round. It may be decorated with a few blanched almonds or whipt cream and fruit.
    These may be made with small sponge cakes, by soaking them in some white wine, in which currant-jelly has been dissolved; take twelve of them stale, which will cost sixpence soak them well, put them in a dish, cover them with jam or jelly, and thus make four layers, decorating the top with cut preserved fruit; dish with custard or whipt cream round.

    398. Plain Cake.—Mix two pounds of dry flour with four ounces of clean dripping melted in a pint of milk, three tablespoonfuls of yeast, and two well beaten eggs, mix well together, and set aside in a warm place to rise, then knead well and make into cakes; flour a tin, and place it in the oven in a tin; carraway-seeds or currants may be added, sugar over.

    399. Soda Cake.—Half a pound of good clean dripping, one pound of flour, half a pound of sugar, not quite half an ounce of soda; beat the dripping well with the sifted sugar, and beat the flour in with the soda; bake in tins in a slow oven for one hour and a half.

    Another.—Half a pound of dripping, half a pound of moist sugar, half a pound of currants, one pound of flour, a teaspoonful of carbonate of soda, three eggs, well beaten and mixed with half a pint of warm milk; then mix altogether art bake in a tin lined with writing paper.

    400. Foreign Biscuits.—A quarter of a pound of butter mix with a pound of flour, dissolve a quarter of a pound of sugar in half a pint of warm new milk, pour gradually to the flour, dissolve half a teaspoonful of salt of tartar in half a teacupful of cold water, add it to the flour, and make it into a stiff paste, roll out, and cut in small cakes with a wineglass; bake in a quick oven immediately.

    401. Ground Rice Cake.—Six ounces of ground rice, six ounces of flour, four eggs, half a pound of sugar, quarter of a pound of clean dripping, a small piece of volatile salts; beat all well together, bake one hour in a pan. A few currants may be added, and also a little milk, if required.

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