Reduce the juice to half a cupful, mix it with the fruit purée, add the yolks of the eggs well beaten and the grated rind of the lemon. Turn into a buttered fireproof dish and bake for half an hour.
Beat up the whites of the eggs to a stiff froth, then beat into them two tablespoonfuls of sugar; spread over the pudding, dust over with sugar, and return to the oven for ten minutes to set the meringue.
RICE PUDDING
- ½ lb. (1 heaping cup) rice
- 2 quarts (8 cups) milk
- ½ lb. (1 cup) sugar
- 1 teaspoonful salt
- 2 heaping tablespoonfuls (2 ozs.) butter
- ¼ teaspoonful grated nutmeg
- 1 teaspoonful rose extract
Wash the rice and soak it in one quart of the milk for one hour. Add the rest of the milk, the sugar, salt, butter, nutmeg, and rose extract. Turn into a buttered earthenware dish and bake slowly for two hours.
STEWED APRICOTS WITH CUSTARD
- 12 apricots
- 4 tablespoonfuls sugar
- 4 eggs
- 1 pint (2 cups) cream
- 1 gill (¼ pint) rum
- A few slices sponge cake
- ½ pint (1 cup) hot water
Peel the apricots and cut them into halves, removing the stones. Put them into a casserole with two tablespoonfuls of the sugar and the water. Simmer till tender.
Put the sponge cake into an earthenware dish, lay the apricots on them. Beat up the eggs with the rest of the sugar, add the cream to them, then pour them into a double boiler. Stir over the fire till quite smooth, then add the rum.
Pour this over the apricots and serve hot.