The Skilful Cook Part 54
_Method._--Put the 1 oz. of lump sugar into an old saucepan, and burn it a dark brown.
Pour in the milk, and stir until it is well coloured and the sugar dissolved.
Beat the eggs well, strain the coloured milk on to them, and add the sherry.
Put all the dry ingredients into a basin, and pour the eggs, milk, and sherry over them.
Let the pudding soak for half an hour.
Then put it into a well-greased pint-mould.
Cover with b.u.t.tered paper, and steam for one hour and a half.
This pudding is to be served with German sauce (_see_ Sauces).
Snow Pudding.
_Ingredients_-- pint of milk.
1 oz. of bread-crumbs.
Grated rind of a lemon.
2 tablespoonfuls of caster sugar.
3 eggs.
2 tablespoonfuls of strawberry or any other jam.
A little pastry.
_Method._--Put the bread-crumbs into a basin.
Boil the milk, and pour it over them.
Mix in the sugar, one whole egg, and two yolks well beaten, and add the lemon rind.
Line a pint pie-dish with a little pastry.
Spread the jam at the bottom and pour the mixture over.
Bake in a moderate oven until set.
Beat the remaining whites to a stiff froth, with a dessertspoonful of castor sugar; and heap it lightly on the top just before serving.
German Puffs.
_Ingredients_--2 eggs.
Their weight in castor sugar, and ground rice.
The grated rind of a lemon.
_Method._--Beat the eggs well.
Then stir in, gradually, the castor sugar and ground rice, and add the lemon rind.
Partly fill well-b.u.t.tered cups, or moulds, with the mixture; and bake in a moderate oven for a quarter of an hour, or twenty minutes.
Serve with a wine or sweet sauce (_see_ Sauces).
Apple Amber Pudding.
_Ingredients_--8 apples.
2 oz. of b.u.t.ter.
3 oz. of moist sugar.
Rind and juice of one lemon.
3 eggs.
A little pastry.
_Method._--Wash the apples (they need not be peeled or cored) and cut them into small pieces.
Put them into a stewpan with the b.u.t.ter, sugar, lemon rind and juice, and stew until tender.
Then rub through a hair sieve--the sieve keeps back the peel and pips.
Beat the three yolks into the mixture, and put it into a pint pie-dish lined with a little pastry.
Bake in a moderate oven until set.
Then beat the whites of the eggs to a stiff froth with a dessertspoonful of castor sugar, and heap on the top.
Put it, again, into a cool oven, until the whites are set.
This pudding may be served either hot or cold.
Apple Pudding.
_Ingredients_--1 lb. of flour.
6 or 8 oz. of suet.
A pinch of salt.
1 teaspoonful of baking powder.
Some apples.
3 tablespoonfuls or more of moist sugar.
The grated rind of a small lemon.
2 or 3 cloves.
_Method._--Prepare the paste, and line a basin as for beef-steak pudding.
Put in the apples, which should be pared and cored, and sprinkle in the sugar and lemon rind.
Put on the cover of paste, and tie over it a well-scalded and floured cloth.