Savouries and sweets : suitable for luncheons and dinners / by M.L. Allen (Mrs. A. Macaire).

  • Allen, Mary L. (Macaire)
Date:
1906
Catalogue details

Licence: In copyright

Credit: Savouries and sweets : suitable for luncheons and dinners / by M.L. Allen (Mrs. A. Macaire). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    69/128 (page 53)
    with these the whites of four eggs for one hour, and put in lumps in a glass dish. Carrot Pudding. For Three or Four Persons.—2 ozs. of carrots; 2 penny sponge cakes ; 1 teacupful of milk ; 3 ozs. of butter ; 1 wineglassful of sherry; wineglassful of brandy; i]/2 ozs. of sugar; 1 oz. of candied peel. Rub three ounces of tenderly boiled carrots through a hair sieve with a wooden spoon. Pour upon two penny sponge cakes a teacupful of boiling •milk; whisk three eggs to a froth, and then beat the milk and cake smooth. Mix the carrots, eggs, and! milk together, with three ounces of butter, a wine- glassful of sherry, half a wineglass of brandy, and enough white sugar to sweeten it. Put it into a dish, garnish the top with candied peel cut in thin slices. Bake in a warm oven for twenty minutes. Rice Fruit Pudding. For Six Persons.—1 breakfast-cupful of rice; % lb. of fruit; 2 ozs. of castor sugar; 2 eggs. Swell some rice with a little milk over the fire; mix fruit of any kind with it (raisins, quartered apples, currants, or gooseberries), sweeten, break the eggs into the rice to bind it, and boil well in a floured cloth or mould. Apple Custard. For Six Persons.—6 pippins; y2 lb. of loaf sugar; 6 cloves; pint of custard, as on page 62. Pare 'and slice six pippins, melt half a pound of loaf sugar in half a pint of water and six cloves, and