Tapioca Snow.—Take 3 tablespoonfuls tapioca, and put in a stewpan with a piece of butter the size of a hazel nut and 1 pint milk; let it boil until transparent. Whip 2 yolks of eggs for 10 minutes, and put into it. Turn out into a dish, then whip the whites of the eggs to a strong froth with a pinch of salt, and when they are well frothed, add 3 oz. not too finely pounded sugar. If liked, flavour the tapioca.
Tapioca Soufflé.—Soak 1 tablespoonful tapioca in water for 2 hours, set it to boil, adding powdered loaf sugar to taste, and milk till the mixture is of the consistency of porridge; flavour it with grated lemon peel, work in when cold the yolks of 3 and the whites of 4 or 5 eggs whisked to a stiff froth; then pour quickly into a soufflé mould, and bake till it has well risen; serve immediately.
Tipsy Puddings.—Beat up for about 10 minutes 4 eggs, freed from the speck, with 4 oz. powdered loaf sugar; then gradually incorporate with them 4 oz. finest pastry flour. Warm some dariole moulds and prepare them as follows; Put some liquefied fresh butter in the mould, turn it round in all directions so as to get it evenly buttered, pour off superfluous butter, and before it has time to cool put some glacé sugar (loaf sugar very finely sifted) into it, turn it over so as to get a coating of sugar all over, then tap the mould gently on the table so as to get rid of all the sugar that does not adhere to the butter. When all the moulds are thus prepared fill them evenly with the composition, and bake for 20-25 minutes in a slow oven. Turn out the puddings, trimming the tops if necessary. Melt 3 tablespoonfuls powdered loaf sugar in ½ tumbler old rum; dispose the puddings on a dish, and with a spoon pour the sweetened rum over each in turn. Strew some minced pistachio nuts over the top of the puddings, placing a preserved cherry on each, and serve cold.
Treacle Pie.—Line a pie dish with thin paste, cover with treacle as for roly-poly pudding, and continue alternate layers of paste and treacle till the dish is full, finishing with paste; bake in a moderate oven.
Treacle Pudding.-½ lb. flour, 1 oz. suet (finely chopped), ¼ lb. treacle, pinch salt, 1 teaspoonful ginger, 1 teaspoonful baking powder. Mix, cover with greased paper, and steam 3 hours, taking care that it never stops cooking. The baking powder is home made. The pudding should be like sponge cake.
Trifle.—Place in a glass dish a layer of macaroons and ratafias, moisten them with 1 glass sherry and ½ glass brandy; put a layer of apricot jam or quince jelly over this. Make a plain custard, and when cold pour it over the jam or jelly. Take 1½ pint rich cream, ¼ lb. sifted sugar, the juice of 1 lemon, the grated peel of ½ lemon, 2 tablespoonfuls noyeau, and 1 of white wine; whisk the whole well together, and as the froth rises lay it on a sieve in a cool place. Cover the custard with the whipped cream. Ornament with crystallized fruit and strips of angelica.
Tutti Fruiti.—Soak 4 penny sponge cakes in 1 wineglassful orange or raisin wine, and put over them a layer of jam. Make a custard with the yolks of 3 eggs, and pour over the whole. Make a stiff whip of the whites, and arrange this over the custard. Scatter all over the top two pennyworth of hundreds-and-thousands, and arrange some very thin strips of candied peel in a pattern on the top of the whip, and serve.
Vanilla Cream.—Boil a stick of vanilla in 1½ pint milk, with sugar to taste. Beat up the yolks of 8 eggs, pour the flavoured milk on them, and keep on stirring in a bain-marie until the custard thickens. Melt 9 sheets best French gelatine in a little milk, add this to the custard. Whisk to a froth ½ pint cream, mix quickly with the custard, put into a mould, place it in a cold place or on ice to set, and at the time of serving dip the mould in hot water, and turn out the cream.
Vanilla Soufflé.—Put into a saucepan a piece of fresh butter the size of a walnut, 1 large tablespoonful flour, a small pinch of salt, and stir in gradually ½ pint milk; add powdered loaf sugar to taste, and stir on the fire till the mixture thickens and boils. When nearly cold work into it the yolks of 4 eggs, and as much vanilla essence as will flavour it strongly, and then, quickly and thoroughly, the whites of 6 eggs whisked to a stiff froth; pour the mixture into a tin large enough to allow room for rising, strew a little finely powdered sugar over it, and place the tin at once into a quick oven. It will take 15-20 minutes to cook, and as soon as the soufflé has well risen, and the top has taken a good colour, it is ready, and must be served immediately in the tin, a little finely powdered sugar being sprinkled on the top.
Venus Pudding.—Take a quart mould, butter it well, and ornament it with candied ginger; make a rich custard with the yolks of 12 and the whites of 6 eggs, 1 pint cream, and loaf sugar to taste, then dissolve 1 oz. isinglass in sufficient milk to fill up the mould; when cold add a glass of rum or sherry; pour the mixture into the mould, and place it on ice to set. Before adding the isinglass put aside a little of the custard for sauce, add some ginger syrup to this, and serve cold with the pudding.