beaten eggs, and the juice of the oranges. Have ready a piedish with the edges lined as directed in the recipe for Apple Amber, pour in the preparation, and bake in a moderate oven for about ½ an hour. Dredge with castor sugar, and serve either hot or cold.
Time.—About 1 hour. Average Cost, 10d., exclusive of the paste. Sufficient for 5 or 6 persons.
1884.—OXFORD PUDDING. (See Recipe for College Pudding, No. 1817.)
1885.—PARADISE PUDDING.
Ingredients.—3 ozs. of coarsely-chopped apples, 3 ozs. of sugar, 3 ozs. of currants, 4 ozs. of breadcrumbs, 3 eggs, the finely-grated rind of ½ a lemon, salt and nutmeg to taste, 1 tablespoonful of brandy.
Method.—Mix all the ingredients well together, turn into a well-buttered mould or basin, and steam for 2 hours. Serve with a suitable sauce.
Time.—2½ hours. Average Cost, 1s. Sufficient for 4 or 5 persons.
1886.—PEARS, BORDER OF. (Fr.—Bordure de Poires à la Reine.)
Ingredients.—2 lb. of small stewing pears, ½ a lb. of loaf sugar, 2 ozs. of castor sugar, 1 oz. of butter, 3 sponge cakes, 2 whole eggs, 1 yolk of egg, the grated rind of ½ a lemon, 1 inch of cinnamon, 1 gill of milk, carmine or cochineal.
Method.—Peel and halve the pears, can fully remove the cores, place them in a stewpan with syrup made with the loaf sugar, a pint of water, a few drops of carmine, and cook the pears gently for about ½ an hour, or until tender. Remove the pears, reduce the syrup by rapid boiling, and re-heat the pears in it before serving. Meanwhile beat the eggs well, and add the castor sugar, lemon-rind, milk, and a few drops of cochineal. Slice the sponge cakes, place them in a well-buttered border mould, pour in the custard, and bake for about 40 minutes in the oven, in a tin containing boiling water to half the depth of the mould. When ready, turn out on to a hot dish, arrange the pears on the border, strain the syrup over them, and serve.
Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.
1887.—PEARS AND RICE. (Fr.— Poires au Riz à la Marquise.)
Ingredients.—1 tin of preserved pears, 4 ozs. of rice, 2 ozs. of castor sugar, ¼ of an oz. of butter, about 1½ pints of milk, 2 eggs, the grated rind of ½ a lemon, salt, Maraschino or Curaçoa, if liked.
