159. Chocolate Pudding
A nice, fresh moulded sponge cake, half a pound of chocolate, in blocks, the whites of four eggs, and half a small teacupful of powdered sugar. Put half the chocolate into a stone or enamelled saucepan, just cover it with cold water and let it cook for ten minutes. Then add two tablespoonfuls of water, place on the stove and work it with a dessert spoon to a stiff paste. Turn this into a small bowl to get cold. Cut the sponge cake into slices and spread between the pieces all of the chocolate paste. Beat then the whites of the four eggs in a plate with a knife to a stiff froth and, after having added the sugar to the remaining chocolate which has been grated into powder, work it smooth, pour it with the whites into the bowl, stir for fifteen minutes and then pour over the moulded cake.
Note. The four yokes can be used either for custard or mayonnaise on the same day. They would keep till next day if covered closely in a cup.
160. Apples in Syrup
Take a half pound tin of golden syrup, put it in an enamelled saucepan, rinse the tin with half a tin of boiling water. Bring to a boil, add two teaspoonfuls of raspberry essence. Carefully peel and core six or seven sound apples. Drop them, cut in halves, into the boiling syrup and stew gently without the lid for a good half hour or longer if not quite soft. The pieces should remain whole and be almost transparent.
161. Pears in Syrup
Make your syrup of one and a half breakfast-cupfuls of powdered sugar and the same quantity of hot water, to which must be added eight good cloves. When boiling add your peeled pears which should retain their stalks and should not be cored. A small glass of claret or any red wine will greatly improve both taste and appearance. Cook for an hour and a half or till tender.
162. Plum Dumplings
Take one and a half pounds of sound big plums and make paste for dumpling as follows: One large breakfast-cup of flour mixed with a little butter, make into a stiff paste with a little water. Wrap each plum in its case using a little milk to cause the edges to stick close. Boil in a large saucepan of boiling water fifteen or twenty minutes. If care is taken the dumplings should remain whole. Dish carefully into a flat dish and serve very hot with a large bowl of well-beaten cream and sifted sugar.