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Classic
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page 199
the butter. Let it get cool, and then stir in the yolks of the eggs, the juice
of the lemons, and the grated rind; also one cup of sugar. Bake this lightly in
a pudding dish, and when cold pour it over a meringue, or icing, made with the
whites of the eggs, and sufficient sugar to make a thick icing. Put it back in
the oven, and let it brown lightly.
TEMPERANCE ICED CABINET PUDDING FOR SUMMER
This is usually made in oval tin moulds, with a tight-fitting cover. Small
moulds are the best. Cut some sponge cake about half an inch thick; shape it
nearly to the mould; dilute a tablespoonful of any favorite extract, and pour it
on to the cake. Then commence to fill up the mould in layers of currants,
seedless raisins, sliced citron, and chopped almonds, then a layer of cake,
until it is full. Make ready a custard of one pint of milk, the yolks of two
eggs, a quarter of a pound of sugar, and half a teaspoonful of extract of lemon,
rose, or almonds; let it simmer a little, but not enough to curdle, as it will
certainly do if allowed to stay too long on the fire. When it simmers, take it
off, and let it cool a little. When only lukewarm pour it over the fruit and
cake in the mould. Cover tightly, and bury it in ice and salt. It is, when well
made, a most exquisite dessert.
SOUFFLE PUDDING
Take a pint of milk, a cup of flour, one spoonful of sugar, and a piece of
butter as large as an egg. Scald the milk, flour, and butter together. After the
batter becomes cold, stir in the yolks of five eggs, and just before baking,
stir in the whites. Bake in a quick oven, and serve with sauce.
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