Bring the milk and the butter to boiling point, then pour them over the bread crumbs; mix in the sugar and the yolks of the eggs; set aside till cold, then mix in the grated rind and the pulp of the oranges, mix all thoroughly together, and pour into a buttered earthenware pudding dish; bake in a moderate oven until set.
Beat up the whites of the eggs till stiff, then gradually beat into them three tablespoonfuls of sugar. Decorate the top of the pudding with this meringue, and return to the oven to brown.
PARISIAN PEARS
- 6 juicy pears
- ½ cupful macaroon crumbs
- 2 tablespoonfuls cream
- 1 tablespoonful sherry wine
- 1 teaspoonful vanilla extract
- 6 rings of angelica
- 6 candied violets
- 2 cupfuls steamed rice
Peel the pears and stew them in a little sugar syrup flavored with vanilla. Take them out when tender, cut them in halves, and remove the centers.
Mix the macaroon crumbs with the cream and the sherry wine, and divide them into the pear cavities. Cook the rice in milk till tender and flavor it with a little vanilla extract. Line some flange ramequins with it. Put the pear halves together and mount them, pyramid shape, on the rice.
Crown each pear with a ring of angelica, and in the center of each ring put a candied violet.
PEACH SOUFFLÉ
- 6 ripe peaches
- 4 heaping tablespoonfuls (4 ozs.) sugar
- ½ pint (1 cup) water
- 2 heaping tablespoonfuls (2 ozs.) flour
- 1 heaping tablespoonful (1 oz.) butter
- ¼ pint (½ cup) milk
- 3 eggs
- 1 egg white
Peel the peaches, put them into a casserole with the sugar and the water; cook till tender; then rub through a sieve.