Almond Rice Pudding.—3 oz. ground rice boiled in 1 pint milk; when cold add 6 oz. melted butter, 6 oz. sugar, 6 eggs, 3 whites, and a few blanched bitter almonds; when baked, stick it with sweet almonds.
Almond Savarin.—Take 1 lb. fine sifted flour, 4 oz. pounded loaf sugar, ½ lb. fresh butter, 8 eggs and 1 oz. German yeast. Dissolve the yeast in rather less than ½ pint tepid milk, strain it, and work into it so much of the flour as will produce a soft dough. Roll this into a ball, place the remainder of the flour into a deep basin, lay the ball of dough on it, cover up the basin, and leave it in a warm place until the ball of dough (the sponge) has risen. Now add the sugar, the butter (just liquefied), the eggs, and a pinch of salt, and work the mixture lightly with the fingers until it becomes a smooth paste. Butter plentifully a large plain border mould (Savarin mould), mince some blanched almonds, not too fine, and strew the mould with as many of these as will stick to the butter; then pour in the cake mixture, which should not fill the mould more than ¾ full. Place the mould, covered up, in a warm place, and when the cake has well risen bake it in a moderate oven for about 1½ hour. Before turning the cake out of the mould stab the top of it (which will be the bottom when the cake is turned out) with a knife in several places, and pour all over it a mixture of 2 parts old rum, and one of very sweet syrup, so as to soak it well, but not too much, to the depth of an inch; then turn it in a dish, and serve. It may be eaten either hot or cold.
Amber Pudding.—(a) Put 1 lb. butter into a saucepan, with ¾ lb. crushed sugar; melt the butter, and mix well; then add the yolks of 15 eggs, well beaten, and as much candied orange peel (pounded to a paste) as will give colour and flavour. Line a dish with paste, fill with the mixture, lay a crust over, and bake in a slow oven.
(b) Loaf sugar 4 oz., melted butter 4 oz., the yolks of 4 eggs, and 1 tablespoonful orange marmalade; make all hot over the fire, then add 2 oz. candied orange peel in large slices, put a thin crust in a tin, pour in the above mixture, and bake ½ hour.
(c) ½ lb. white sugar, ½ lb. butter, boiled together for 5 minutes: when hot pour it upon the yolks of 8 eggs, well beaten; line a dish with puff paste, put some marmalade in the bottom, pour the mixture over it, and bake in a slow oven for ½ hour. This pudding is so rich, it is better eaten when cold.
(d) Line a pudding dish with good puff paste, take ½ lb. fresh butter, ½ lb. loaf sugar, and 8 eggs; take the yolks of the eggs, mix with the sugar and butter on the fire till it becomes thick, but not boiling; whip the whites of eggs to a froth, and mix with the other when cold. Put any sort of jam at the bottom of the dish, pour the mixture of eggs, &c., over it, and bake for ½ hour.
‘Angels’ Food.—Beat well the whites of 11 eggs, add 1½ tumblerfuls (3 gills) of pulverised sugar sifted 3 times, then add 2 teaspoonfuls extract of vanilla, and lastly 1 tumblerful (½ pint) of flour, which has been sifted with 1 teaspoonful cream of tartar 5 times; the flour must be measured both before and after sifting; it will be found to have gained a little, which increase must be rejected, using only the level tumblerful. Stir lightly together, and pour it into a new ungreased tin pan. Bake it in a moderate steady oven for 40 minutes. Cover it for the first 20 minutes with a sheet of paper. Let it cool in the pan, by turning the pan upside down, resting the edge of the pan upon 2 plates, in order to allow the air to circulate under the cake. Do not shake the pan while in the oven, or while cooling, or it will be heavy. It should be eaten the day it is baked. This cake is very fashionable in America just now; but to succeed with it, it is necessary to observe absolutely the directions.
Apple and Quince Tart.—Lay a disc of puff paste on a round tin, and place a strip of paste all round it as for an ordinary jam tart. Spread on the inside a layer of quince marmalade ¼ in. thick. Peel and core some apples, cut them in slices ¼ in. thick, trim all the slices to the same shape, dispose these slices over the marmalade, overlapping each other, and in some kind of pattern; strew plenty of sugar over, and bake in a quick oven till the apples are a good colour.
Apples and Tapioca.—Peel 4-6 good-sized apples, take out the core, and fill up the cavity with sugar and powdered cinnamon, putting a small piece of butter on the top of each. Place them in a baking dish, and strew round them about a cupful of tapioca (raw) mixed with sugar and some grated lemon rind; fill the dish with water, and put in a gentle oven until both apples and tapioca are done.
Apples, Baked.—Baked apples are very nice filled in with plain custard, also with rice and cornflour, dressed as for a pudding, and poured in where the cores were; or take a piece of quince cheese and place it in when the apples are about half done. Blackberry jam also is very nice, but must not be put in till the apples are done, or it spreads over the dish too much.