(b) 1 lb. grated carrot, 6 oz. breadcrumbs, 6 oz. raisins, 6 oz. currants, 6 oz. sugar, ½ lb. suet, half a nutmeg, half the rind of a lemon grated, 2 tablespoonfuls flour, 1 egg, and a little salt. Mix all well together, and put it into a well-buttered mould. Boil 4 hours.
Castle Pudding.—Mix 1½ oz. finely sifted flour with the same weight of powdered sugar. Dissolve in a basin before the fire 1½ oz. fresh butter, beat it to a cream; whisk 2 eggs, and mix them slowly with the butter, stir in the sugar, and afterwards the flour; add a spoonful of grated nutmeg and ½ lemon peel grated. Put the mixture into tins, and bake in a moderately heated oven for 20 minutes.
Charlotte Russe.—These are best made in a plain round tin. Take some Savoy biscuits, using half at a time, and keeping the rounded side next the mould; form a star at the bottom by cutting them to the shape you require to fit into each other; touch the edges of the biscuits lightly with white of egg to hold them together, but be very careful not to let the egg touch the mould, or it will stick and prevent it from turning out. Having made a star for the centre, proceed in the same way to line the sides by placing the biscuits standing upright all round it, their edges slightly overlapping each other; these must also be fastened to each other, and to the centre star by a slight application of white of egg, after which the tin must be placed in the oven for a few minutes to dry the egg. For a small mould, ½ pint double cream, 3 teaspoonfuls pounded sugar, and rather more than ¼ oz. gelatine would be sufficient. The cream must be whisked to a stiff froth with the previously melted gelatine, the sugar, and a few drops of vanilla flavouring; pour this mixture into the mould, covering it with a slice of sponge cake, the size of the mould, to form a foundation when it is turned out; the biscuits forming the sides must have been cut evenly with the top, and must be touched lightly with the white of egg to make them adhere to this foundation slice. Place the mould on ice until required, then turn it out on a dish and serve at once. This requires great care in the turning out.
Cherry Jelly.—Make some jelly as above, and flavour it with a small quantity of noyeau. Have some preserved cherries stoned; pour some jelly in a mould, dispose some cherries round, cover with jelly, then put in more cherries, and so on until the mould is full.
Cherry Pudding.—Mix 3 tablespoonfuls flour to a smooth paste with part of 1 pint milk; then add the remainder. Warm 1 oz. butter, and stir it in; 3 eggs well beaten, and a pinch of salt. Stone 1 lb. bottled cherries, and stir them into the batter. Tie up in a pudding cloth, or put into a shape, and boil 2 hours. Serve with sweet butter sauce.
Cherry Tart.—Make a short paste with 1 white and 3 yolks of eggs, 1 oz. sugar, a little milk, 1 oz. butter, a pinch of salt, and sufficient flour. Work it lightly, roll it out to the thickness of ¼ in.; line a flat mould with the paste, uniting the joint, carefully with white of egg, fill the mould with uncooked rice and bake it. Stone 1½ lb. stewing cherries and cook them with some sugar, a little sherry, and a few drops of cochineal to give them a nice colour. Remove the rice and put in the stewed cherries. Serve hot or cold.
Chestnut Compote.—Roast about 30 chestnuts, take off the peel, and put them into a preserving pan with ¼ lb. sugar, pounded, and half a glass of water. Let them remain until they have absorbed the sugar, then take them out and dress them high on a dish; squeeze over them the juice of a lemon and sprinkle them with fine sugar, when they are ready to serve.
Chestnut Cream.—Peel about 20 sound chestnuts, and parboil them in slightly salted water until the skin comes off easily. Pound them in a mortar, and pass them through a fine sieve. Soak 1½ oz. gelatine in ½ pint milk, add 6 sweet almonds blanched and bruised, the thin rind of half a lemon, and sufficient sugar. Let the whole come to the boil, and then put it by to cool a little, and strain this on the chestnut purée, mixing the two very thoroughly. Add a wineglassful of dry curaçoa, and, lastly, ½ pint cream; mix thoroughly, pour into a mould, set it on ice to set, and turn it out on a bed of cream whipped with sugar to a froth. If the cream put into the mixture is previously whipped, it is an improvement.
Chestnut Pudding.—(a) Boil 20-30 chestnuts in water till they feel tender, then dry them in the oven; take off the shells and skins, and pound the nuts to powder. To 6 oz., add 4 oz. butter beaten to a cream, 3 oz. loaf sugar, 6 fresh eggs, and 1 gill new milk. Butter a mould, stick it tastefully with either cherries or raisins; put in the pudding, cover it with writing paper spread with butter, and steam over fast-boiling water for 1½ hour, or bake in a quick oven ¼ hour less. Serve with clarified sugar or with sauce.