Sir Watkin Wynn’s Pudding.—6 oz. chopped lemon peel, 4 oz. beef suet chopped fine, 4 oz. white breadcrumbs, 1 tablespoonful of flour, 3 oz. moist sugar, 2 oz. apricot jam, a small liqueur glass of maraschino or of curaçoa, 1 dessertspoonful milk, 3 fresh eggs. Mix all together, pour into a buttered shape, and steam 3 hours. Apricot jam sauce to be served under the pudding.
Snowballs.—(a) Wash ½ lb. rice thoroughly, then take some small pudding cloths, grease them, and spread over each a layer of rice. Pare and core some apples, put one in the middle of each layer of rice, draw up the ends of the cloth carefully, so that the apple is smothered in the grain, tie tightly, and boil. (b) Boil the rice till quite soft, sweetening it to taste, then put it into small round cups. When quite cold turn out, and sift white sugar over them. These are very nice eaten with custard.
Snow Cake.—1 lb. potato flour, ¼ lb. white sugar, ½ lb. butter, worked to a cream, the whites of 6 eggs well whisked. Mix all together for 20 minutes, season with ½ teaspoonful essence of lemon. Bake in a moderate oven. To test if baked stick a clean knife through the middle, and when it comes out clean and dry the cake is ready; it must be put into a buttered tin. The cake should have a pretty brown colour outside, not too dark; inside it is white as snow, hence the name.
Snow Mould.—Melt ½ small packet Nelson’s gelatine in ½ pint water, add to it ½ lb. grated sugar, the whites of 2 eggs, and the juice of 2 good-sized lemons. Whip the whole mixture for about 20 minutes, pour into a mould. Serve with custard over.
Snow Pancakes.—Mix in a basin ¼ lb. flour, with a little salt, some grated lemon peel, and sufficient new milk to make rather a thick batter, mix and beat the mixture well. Melt some butter (or fresh dripping) in a frying pan, divide the batter into 4 parts, and just before frying beat up very quickly 1 tablespoonful fresh snow into each pancake. Fry on both sides till of a pale brown colour, fold them up, inserting a little sugar within the folds, sprinkle sugar over them, and serve immediately with a cut lemon and powdered sugar.
Snowdon Pudding.—Put 1½ oz. sago (the small kind), or ground rice, and 6 oz. veal suet chopped as finely as possible, and quite free from skin, into a basin, add a pinch of salt, 12 oz. sifted breadcrumbs, ¼ lb. orange marmalade, rather more than less, and the yolks and whites of 4 eggs well beaten. Mix well, add 3 teaspoonfuls brandy, and sweeten to taste with powdered loaf sugar. The above quantity would probably take about 4 tablespoonfuls, but no rule can be laid down for it, as some marmalade is so sweet that but little sugar would be wanted. Butter a plain mould, not sparing the butter, ornament the bottom and sides with dried cherries or raisins, and then fill it with the mixture. In doing this be very careful not to displace the fruit; it would not do to pour it in, it should be put in with a spoon. Cover with buttered writing-paper, and steam for 1½ hour. Turn out carefully, letting it stand to cool for 1-2 minutes before doing so. Dilute some marmalade by pouring a very little boiling water over it, just enough to enable the chips of peel to be strained off; if not sweet enough, stir in a little white sugar, and pour it as sauce round, but not over the pudding. If preferred, wine sauce may be served with it, but the other looks better, and keeps up the flavour of the marmalade used in making the pudding.
Soufflé.—Butter, 3 oz.; sugar, 3 oz.; flour, 6 oz.; milk, 1 pint; rind of 1 lemon, a little grated nutmeg, ½ wineglass of brandy. Beat the butter to a cream (this may be done quickly by putting it into a warm basin, and stirring it backwards with the hand), add 4 well-whisked eggs, the flour, and sugar (some of the lumps of which have been rubbed on a fresh lemon to extract the flavour, and then pounded with the rest), a grate of nutmeg, the brandy, and by degrees the milk. Butter a soufflé dish or pie dish, pour into it the mixture, and bake in a well-heated oven 30-40 minutes, but do not take from the oven till wanted for table. Many good light puddings are spoiled by taking from the oven or pot before they are wanted.
Sponge Cake Pudding.—Butter a mould or basin, and stick it over with small pieces of preserved ginger, or sultana raisins. Soak some sponge cake in sherry, and when the wine is absorbed put it into the basin, and fill it up with custard. Boil about 1 hour, and serve with sweet sauce.
Sponge Pudding.—Rub 6 oz. butter or beef dripping into 1 lb. dry flour, in which a level dessertspoonful of ground ginger and 6 oz. brown sugar have been mixed; dissolve 2 level teaspoonfuls soda carbonate in ½ pint milk, mixing it smooth and free from lumps before adding to the flour. Beat all together into a soft batter, and pour into a buttered basin. Allow the pudding plenty of room to swell in the cloth, which it does considerably; plunge into very fast boiling water, and keep boiling 2½ hours. Turn it out, and serve with wine sauce; but some prefer to eat it dry.
Strawberry Chartreuse.—Take 1 qt. calvesfoot jelly, well flavoured with lemon peel alone. Take a quantity of fine strawberries freed from stalks, and cut in half length-wise. Warm the jelly sufficiently to pour out. Have 2 plain moulds, one about 1¼ in. more in diameter than the other; pour a very little jelly at the bottom of the larger mould, and place in it a layer of strawberries, cover them with more jelly, but only put enough to get a smooth surface; lay this on ice to set. When it is quite firm, put the small mould inside the large one, taking care to place it exactly in the middle, so that the vacant space between the two moulds be of the same width. In this vacant space dispose strawberries prepared as above, filling up the interstices as you go on with jelly until the whole of the space is filled up. Place the mould upon ice; whip 1 pint cream to a froth, dissolve ½ oz. isinglass in a little water, mix it with rather more than a cupful of strawberry juice sweetened to taste and obtained by mashing the fruit and pressing it through a tammy. Add this to the whipped cream a little at a time. When the cream is ready and the jelly set, remove the inner mould by pouring warm water into it, and fill up the inner space of the chartreuse with the cream. Set it on ice for an hour, turn out, and serve.