Classic Audiobook Collection - The Pudding and Pastry Book by Elizabeth Douglas ~ Full Audiobook [cooking]

Episode Date: March 14, 2024

The Pudding and Pastry Book by Elizabeth Douglas audiobook. Genre: cooking First published in 1903, The Pudding and Pastry Book is Elizabeth Douglas's practical, dessert-focused handbook for the home kitchen, offering clear instruction and a wide range of classic sweets. Douglas begins with a cook's-eye view of technique and preparation - measuring carefully, choosing suitable dishes, and working with heat, steam, and cold to get consistent results. From there, the book unfolds as a well-stocked repertoire: comforting milk puddings and custards, fruit-based dishes, light souffles, set creams and jellies, and chilled treats such as ices, alongside a substantial section devoted to pastry. You will find foundational guidance on keeping ingredients and hands cold, using minimal water, and avoiding overworking dough, plus dependable formulas for plain pastry, rich crusts, short crust, and puff pastry. Whether you are assembling a simple family pudding or planning tarts, tartlets, pies, and molded desserts for guests, Douglas's emphasis is on reliable methods that make old-fashioned favorites achievable. It is an inviting window into Edwardian-era cooking - and a usable collection for anyone who loves traditional puddings and crisp, well-made pastry. For ad-free listening try our premium subscription Chapters (Approximate) (00:00:00) Chapter 01 (00:07:52) Chapter 02 (00:15:15) Chapter 03 (00:19:11) Chapter 04 (00:26:19) Chapter 05 (00:36:29) Chapter 06 (00:41:31) Chapter 07 (00:48:26) Chapter 08 (00:52:07) Chapter 09 (00:58:29) Chapter 10 (01:03:23) Chapter 11 (01:15:53) Chapter 12 (01:25:28) Chapter 13 (01:34:28) Chapter 14 (01:46:23) Chapter 15 (02:00:05) Chapter 16 (02:04:56) Chapter 17 (02:11:31) Chapter 18 (02:18:24) Chapter 19 (02:23:33) Chapter 20 (02:29:29) Chapter 21 (02:35:55) Chapter 22 (02:42:35) Chapter 23 Learn more about your ad choices. Visit megaphone.fm/adchoices

The Pudding and Pastry Book by Elizabeth Douglas, Preface and General Directions. Preface The following pages naturally contain only a brief selection from the thousands of sweets which exist. They have been chosen with an eye to dainty quality and to simplicity, and every recipe has been tested. Three words concerning sweets. French, white, fireproof dishes are better for baking puddings than the Orroupes. ordinary English culinary utensils. Small cups or glasses are more charming receptacles for jellies, creams, and custards than large dishes, and the magic properties of salt, even in the

preparation of sweets, cannot be too much insisted upon, the deprecatory English cook to the contrary. General directions. Measuring Flower, sugar, salt, ground spices should always be sifted before measuring. A cup is a breakfast cup holding half a pint. The spoons are the silver ones in general use. A spoonful of dry material is one in which the convexity at the top corresponds to the concavity of the spoon. A scant spoonful should be made level with the edges of the spoon.

In measuring half a teaspoon of dry material, fill it first and then divide it with a knife the length of the spoon. It is necessary to remember in measuring half or quarter cups that a cup is smaller at the bottom than the top. It is most satisfactory to have half-pint measures which are marked into quarters. Table of measures 4 cups flour equals 1 quart or 1 pound. 2 cups of butter, solid, equals 1 pound. 2.5 cups powdered sugar equals 1 pound.

One cup equals half pint. One glass equals half pint. One pint milk or water equals one pound. Nine large eggs equals one pound. One tablespoon butter equals one ounce. One heaping tablespoon butter equals two ounces. Butter, the size of an egg, equals two ounces. To clean currents, sprinkle the currants with flour.

Put them on a coarse sieve and rub them until the stems and grit are separated and go through the sieve. Then wash thoroughly in water, changing it until clear. Drain on a towel and pick over. Dry, if the weather permits, in the sun, not in an oven. To stone raisins. Pour boiling water over the raisins and let them stand in it for ten minutes. Drain and rub each raisin between finger and thumb till the seeds come out. Cut open or chop.

Sultanas. Pick over Sultanas carefully, removing the little stems. To chop suet. Sprinkle the suet with flour. Chop in a cold place, removing all membrane carefully. To boil puddings. Pour the pudding mixture into a well-buttered basin, leaving room for it to swell or rise.

Take a perfectly clean cloth, dip it in boiling water, and flour plentifully in salt. side where it covers the pudding. Tie it up tightly round the basin. Stand in boiling water. Do not let the water stop boiling for an instant until the pudding is done. If it boils away, renew with fresh boiling water. To steam puddings. Cover the basin, which should be buttered, with buttered paper. Set in a covered steamer over boiling water. Keep the water boiling hard. Bon Marie. Bon Marie's can be

be bought, but a saucepan placed upon a trivet in a larger saucepan containing hot water does equally well. Gelotine. Gelatine should always be soaked in cold water for one or two hours before using. Then it should be dissolved in a very little hot water unless otherwise specified and strained. The greatest care must be taken in adding liquid gelatin to a cold mixture, as it so quickly solidifies. Strain it first and then very gradually add it to the mixture, beating hard all the time. To whip cream. Whip cream in as cold a place as possible. It will whip easiest if it has been kept on ice for two or three hours. While whipping, remove the froth as it comes on to a sieve to drain. The liquid cream which drains off can be returned to the basin and whipped again. Sugar can be

added before or after whipping. The cream will be lighter if the sugar is whipped with it. To melt chocolate. Put the chocolate in a saucepan on the oven when the heat is very moderate. Watch that it does not burn. Marang for puddings. To make a meringue to cover a pudding, beat several whites of egg until frothy but not stiff. Then add the sugar gradually in the proportion of one tablespoon of powdered sugar to each white. Eat till stiff. Spread over the pudding when it is cool. Put in a moderate oven and take out as soon as the meringue has risen and is delicately browned. Serve quickly. To blanch almonds. Put the almonds into boiling water and let them soak in it until the skins rub off easily between the finger and thumb. Drain and spread out to dry. To pound

After blanching, let them soak for an hour in cold water, then pound in a good-sized mortar until reduced to a soft pulp, whilst pounding at a few drops of orange flour water or lemon juice. Mixing. There are three ways of mixing. Stirring, beating, cutting, or folding. To stir. Let the spoon touch the bottom and sides of the basin and move it round quickly in circles of various sizes. Do not lift it out of the mixture and work work work, against the sides. To beat, tip the bowl to one side, bring the spoon or fork quickly down into the mixture and through it, take it out the other side and bring it over and down again, scraping the sides well each time it goes in. It is important to keep the bowl of the spoon well scraped out

during mixing. To cut or fold, turn over the mixture with a spoon, lift it up, folding in the white of egg as lightly as possible. Do not stir or beat, but mix very gently until quite blended. To beat butter. Butter, which is to be beaten, should not be melted, but it can be softened by being kept for a while in a warm place. To all sweets, with a few exceptions, such as jellies, creams, and fruit dishes, salt should be added. It must be used carefully since the quantity required will necessarily vary. Salt is of the highest importance in bringing out the full flavor of the ingredients used. It can be added to flour or milk, or when the whites of eggs are used, it will serve a double purpose if added to them, as it makes them much easier to beat up.

End of Section 1, read by Robin Michelle, December 2, 2022. Section 2 of the Pudding and Pastry Book. This is the Librevox recording, or Librevox Recordings are in the public domain. For more information or to volunteer, please visit Librivox.org. The Pudding and Pastry Book by Elizabeth Douglas Milk Pudings Apple Tapioca Pudding 1 teacup tapioca, 1 and a half pines, warm water, 6 apples, 1 lemon, 1 teaspoon butter, 1 cup milk, 1 cup

powdered sugar. Soak the tapioca in the water. Add to it the butter, melted a little salt half the sugar and the milk peel and core six sour apples filling them with the rest of the sugar with which the juice of half a lemon and the grated peel of a whole lemon have been mixed put the apples into a deep pudding dish pour the tapioca and milk round them bake an r this pudding may be made with plums gooseberries or currants they should be well sweetened Bread and butter pudding. Bread, butter, sultanas, powdered cinnamon, three eggs, one pint milk, three tablespoons powdered sugar. Cut a number of slices of bread, taking off the crusts and spreading them with butter. Butter a pudding dish and fill it three parts full with the slices of bread and butter,

sprinkling a little powdered cinnamon and a few sultanas between each layer. Beat the sugar and eggs together. Add the milk and flavouring. Strain. Pour slowly on the bread, letting it absorb all it can. Bake in a moderate oven for an hour. A good variation of this pudding is made by spreading each layer of bread and butter with jam. Bread pudding. One and a half cups powdered sugar. Two cups bread crumbs. One quart milk. Five eggs. One tablespoon. One tablespoon. butter, vanilla. Put the breadcrumbs, which should be very fine, to soak in the milk. Mix the butter and one cup of sugar. Add the beaten yolks and beat well together. Add breadcrumbs and milk and a little vanilla. Butter a pudding dish and fill it not more than two-thirds

full. Bake in a moderate oven until set. Spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar. Put back in the oven to brown quickly. Serve cold with cream. This pudding can be made with crushed and sweetened fresh strawberries instead of jam. Gatodhuri 5 tablespoons rice, half cup powdered sugar, 1 quart milk, 6 eggs, lemon peel, 1 bay leaf. Boil the rice and sugar in the milk with a thin strip of lemon peel and the bay leaf.

Very gently until all the milk is absorbed. When cold, add four whole eggs and two extra yolks previously well-beaten, and two whites, beaten to a stiff froth. Beat all well together. Butter a mould and sprinkle very fine breadcrumbs all over it. Pour in the rice and bake for half an hour in a quick oven. A small cup of strong coffee can be added while the rice is being cooked, or a handful of candied cherries,

after the eggs have been added. Rice cream. One teacup rice. One and a half pints milk or one pint milk and half pint cream. Half cup powdered sugar. Half teaspoon vanilla. Boil the rice in the milk with a very little salt until it is soft and thick and all the milk is absorbed.

Add the sugar when partly cooked and stir in the vanilla when the rice is done. Pour into small molds or cups. Leave till the following day. Serve cold with custard, cream or cold fruit sauce. Plain rice pudding. Half cup rice, half cup brown sugar. One quart milk, a little salt.

Let the rice soak for half an hour in the milk. Add the sugar. Bake over two hours in a moderate oven. Rice pudding with apples or raisins. Three tablespoons rice. One quart milk. Three tablespoons. brown sugar. Salt. Three sour apples, or one cup raisins or sultanas. Soak the rice in the milk

for an hour. Add a little salt, the sugar, the apples, paired and cut into eights, or the stoned raisins or sultanas. Butter a deep pudding dish and fill it, covering it with a plate. Bake very slowly for four hours. Rice souffle. Half cup rice, one pint milk. 6 eggs, 6 tablespoons powdered sugar, 1 tablespoon butter, 1 teaspoon butter, 1 teaspoon vanilla. Cook the rice for 20 minutes in a large saucepan of salted boiling water. Drain it and cook it in the milk in a double boiler for 10 minutes. Beat the yolks until light and creamy.

Add the sugar and softened butter. Stir the eggs, etc. into the rice and cook for 5 minutes, but do not allow it to boil. Let it get cold. Beat well together, add the vanilla and lightly stir in the whites beaten to a stiff froth. Bake in a buttered mould for half an hour. Serve with sauce. Tapioca pudding 1. 5 tablespoons tapioca. 1 quart milk. One tablespoon of butter. 1 tablespoon 1 1 1 tablespoon butter. Half cup brown sugar. 3 eggs. Soak the tapioca overnight. Or if this has not been done, let it simmer. for half an hour in water. Drain and add the milk, sugar,

melted butter and a little salt. Butter a dish and bake in a moderate oven for an hour. Three eggs and a little vanilla can be added. They should be thoroughly well beaten and stirred into the milk. Tapioca pudding 2. 1 breakfast cup tapioca, 5 eggs, 1 quart milk, 1 cup powdered sugar,

1 teaspoon vanilla. Cover the tapioca. with water and soak all night, then boil it till tender. Make a custard, see page 15, of the five yolks, sugar and milk. Drain the tapioca, put it into a large basin, adding a very little salt, pour the custard over it and beat well together, adding the vanilla. Whip the whites to a firm froth. Stir them lightly in, butter a pudding dish and pour in the mixture. Set it in a pan of boiling water in a very moderate oven. Cover it with a dish. Bake until the custard becomes thick and a little set. It must not be as firm as a baked custard. Brown with a salamander or set it in a hot

oven for a few minutes. End of section two. Section 3 of the pudding and pastry book. This is a Librevox recording. All Librevox recordings are in the public domain. For more information or to volunteer, please visit librivox.org. The pudding and pastry book by Elizabeth Douglas. Boiled Custards General Directions In making custards, it is of the utmost importance that they should not be allowed to boil. They are best made in a porcelain double boiler or in a Bain Murray.

See page 15. Cooked white of egg may be added as a garnish to any custard. To prepare it, beat the whites to a stiff, froth and either put it on a sieve and steam it or drop a tablespoon full at a time into boiling milk, removing it with a skimmer as soon as firm. Whipped cream or ratafeas may also be used. Plain custard. One pint milk. Three or four yulks of egg. Three tablespoons powdered sugar. One half teaspoon vanilla. Beat the yulks in a good sized basin until light and creamy. Add the sugar in a very little salt.

Skulled the milk and pour it gradually over the yulks, stirring constantly whilst doing so. Pour the custard back into a double boiler in the outer part of which is very hot water. Stir it continually into the custard thickens. When it is thick enough, it will coat the spoon. It must not boil or the custard will curdle. Strain at once into a jug. Add the flavoring when cool. Caramel Custard.

Melt 3 tablespoons of powdered sugar in a saucepan and stir it over a quick fire until it is a rich brown. Being very careful that it does not burn. Pour this into a basin and beat it well with 3 or 4 yolks of eggs. Proceed as for a plain custard, see above. Chestnut Custard 1 pound chestnuts. 4 eggs. 4 ounces powdered sugar.

1 pint milk or cream. 1.5 teaspoon vanilla. Boil, peel, and pound the chestnuts. Add the well-beaten yolks and a little salt and sugar. Beat well together. Add the milk or cream. Beat the whites to a stiff froth and add them gradually, stirring continually.

When mixed well, pour into a double boiler and stir until the custard thickens. Add the vanilla when the custard is cool. Chocolate Custard Add to one pint of milk, three tablespoons of grated chocolate. Boil until the chocolate is melted. Proceed as for plain custard, see page 15. When cold, stir in a gill of rich cream. Serve very cold.

Coffee custard To a pint of plain custard, see page 15. Add a coffee cup of strong good coffee and an extra tablespoon of powdered sugar. Omit the vanilla. Tapioca custard. Two tablespoons of tapioca. One pint milk. Two eggs. One-third cup powdered sugar. One-half teaspoon vanilla. Soak the tapioca for two hours in hot water and a double boiler. Drain. Put back and add the milk. Cook until tender and clear. Carefully mixed with the tapioca, the two yolks beaten well. The sugar, and a little salt.

Cook until the custard thickens. Take off the fire and stir in the whites, be into a stiff froth. When cool, add the vanilla. Serve very cold. End of section three. Section 4 of the pudding and pastry book. This is a Librevox recording.

All Leiprovox recordings are in the public domain. For more information or to volunteer, please visit leiprovox.org. The Putting and Pastry Book by Elizabeth Douglas. Baked Custards General directions, the milk for baked custards should always be boiled. It is of the greatest importance in baking custards to have a slow oven. It's a good thing to leave the oven door a little open for a short time.

It is best, although not necessary, to stand the dish of custard in another containing hot water. The water should simmer. Custards can also be cooked by placing them in a large saucepan containing hot water, which should reach halfway up the mold or cups used. The water should be brought to a boil. Then the saucepan should be set back, where it will simmer gently, and it should be covered. This method takes about an hour. It is best to let the custard stay in the water until it is cold.

Baked custard, plain. six yolks, two whites, six tablespoons powdered sugar, one quart milk. Scald to the milk. Beat the yolks and two whites together until light and creamy. Add the sugar to them and a little salt. Beat again. Pour the scalded milk over them slowly, stirring all the time. Strain into a buttered pudding dish or into small cups. Sprinkle with nutmeg, bake in a slow oven for 40 minutes. Carmel custard. One half cup sugar, one quart milk, eight yolks, two whites, one teaspoon vanilla. Melt the sugar with very little water in an iron saucepan. Stir it over a quick fire until it is a rich brown, being very careful that it does

not burn. Beat the yolks and whites to light. Skulled the milk. Add the sugar to it and pour slowly on the eggs, stirring continuously. Add vanilla and a little salt. Strain into dish. Set the dish containing custard inside another vessel in which there is hot water and bake in a very slow oven for an hour. The custard is best the day after it is made. The custard is best the day after it is made. It should be set but creamy and not as stiff as the ordinary plain baked custard. Chocolate custard. One quart milk, six yolks, one cup powdered sugar, three ounces grated chocolate, one teaspoon, vanilla. Add the chocolate to the milk and boil until it is thoroughly dissolved. Beat the yolks thoroughly. Add the sugar to them and beat again. Add the sugar to them and beat again.

Pour the boiling milk and chocolate over the yolks and sugar, stirring continually, add the vanilla and strain into a pudding dish, bake in a very slow oven for 45 minutes to an hour, serve very cold. Coconut custard 1.5 pound grated fresh coconut, 1 4 pound powdered sugar, 1 tablespoon rose water, milk, half-pint cream, half-teaspoon powdered cinnamon, two yolks, four whites. If there is not half a pint of coconut milk, add it to cold milk until there is that amount. Into this, stir the sugar and rose water. Stir in the cream and well-beaten yolks. Beat the whites to a very stiff froth and add them alternately with the grated coconut, and cinnamon.

Bacon cups set in hot water in a moderate oven. Coffee custard. Make us for chocolate custard, flavoring with a coffee cup of good, strong coffee instead of chocolate, and adding another yolk. Crimbrelée, one pint cream, four yolks, scald the cream, poured slowly over the well-beaten yolks, put the cream in a double boiler and stir,

until it thickens, but do not let it boil, pour into a shallow dish. When it is cold, sift powdered sugar thickly over it, set in a very slow oven for a quarter of an hour. Take it out, brown the sugar with a salamander, serve cold. Crem Renversay 1 in 3 4th pints milk, 6 yolks, 3 whites, 6 tablespoons, 6 tablespoons, powders, sugar, one teaspoon vanilla. Beat the yolks and whites together. Add the sugar. Beat again. Pour the scalded milk gently over the eggs, stirring continually. Add vanilla and a little salt. Milt a quarter

of a pound of sugar in an iron sauce pan. Stir it over a quick fire until it is rich brown. Plunge a mold into the boiling water and drain it quickly. Pour part of the prepared sugar into it at once, coating the sides evenly with it. Strain the custard immediately into the mold. Cover with the plate and set it in a pan of boiling water in a moderate oven. Bake until quite firm. This can be tested with a knife, which should come out clean if the custard is done. When the custard is cold, turn it carefully out.

out of the mold and pour around it the rest of the syrup, with which a little hot water, should have been mixed. Lemon custard. Six eggs, two lemons, half pound powdered sugar, one wine glass brandy, one stale sponge cake, one pint milk or cream, two ounces butter. Into a base and put the yolks of the eggs, beat them well. Add three whites, the rinds of the lemons, grated fine, and the juice of one lemon. Beat well again, add the sugar, brandy, and sponge cake finely crushed.

Beat all together thoroughly. Add the cream and the butter, previously softened, but not melted, bake in small molds in a quick oven half an hour. End of Section 4. Section 5 of the Pudding and Pastry Book. This is a Libravox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org.

The Pudding and Pastry Book by Elizabeth Douglas. Fruit Dishes Baked Apples 1 Peel and core several good cooking apples. Butter on both sides as many small slices of bread as you have apples. Fill the center of each apple with butter. sprinkle thickly with sugar. Bake in a moderate oven three-quarters of an hour. Based five or six times with the juice and butter, adding more butter if necessary. Serve hot, having filled the center

of each apple with jelly. Baked apples, two. Peel and core several good cooking apples, and fill the hollow centers with lemon sugar, see page 164. Put a little water in the bottom of a shallow tin. Set the apples in it close together. Bake in a quick oven, basting often with the syrup formed by the water and sugar. Baked bananas. Skin several bananas and cut them lengthways in half. Place on a tin, sprinkle well with sugar, and put several small lumps of butter on them. Bake 20 minutes in a moderate oven, basting occasionally and adding very little hot water if there is not sufficient juice with which to baste flaming peaches peel several peaches which should not be too ripe let them simmer for five minutes in sweetened boiling water take them out and drain them sprinkle with sugar pour sufficient lighted kyrschwasser over the peaches the peaches must be kept very hot grated pineapple grate some pineapple coarsely to each pound of fruit add one pound of sugar put into a large jar and stir occasionally after twenty-four hours put into glass jars and cover this will keep for months

Four pears. One tablespoon flour. One tablespoon butter. One wine glass, white wine. Powdered sugar. Pear and core the pears. Cut into quarters. Let them simmer for half an hour in a little water and sugar. Melt the butter in a saucepan. Add the flour. Work till perfectly smooth. Add the wine, and when hot the pears and juice. Simmer again for half an hour. Lay the pears on rounds of fried bread. Strain the juice. over them and serve hot. Rum, tuti-frutti. Put one quart of rum and three pounds powdered sugar in a large jar which has an airtight cover or cork.

Leave for a week. Stir well. Put into the jar three pounds of strawberries and three pounds more sugar. Stir occasionally. After another week, add three pounds raspberries and three pounds sugar. Stir every day. Again, after an interval, add apricots, peaches, plums, etc., always with an equal quantity of sugar. The jar must be kept air-tight and should be

kept in a cool, dry place. When it is full, put it away for several weeks, then mix thoroughly and serve with whipped cream. Stewed fruit. Fruit should be stewed in plenty of well-sweetened water until tender, care being taken to keep it whole. When tender, remove the fruit from the saucepan, place it in the dish in which it is to be served. To the juice, to the juice. To the juice, add a little thin lemon peel, a few drops of lemon juice, more sugar if required, and, if liked, a glass of white wine. Set again on a quick fire and reduce until thick. Strain this over the fruit and serve when cold. Stewed apples. Peel and take out the core of several sound, good cooking apples, putting each when finished in water into which the juice of a lemon

has been squeezed. When they are all prepared, arrange them in a saucepan, covering them with water and adding sugar to sweeten thoroughly. Cook quickly for about 20 minutes, taking care to keep them whole. Lift out the apples, place them on a glass dish. Add a little lemon juice to the apple juice, more sugar if necessary, a few drops of coquineal, and if possible, the rind of a pineapple. Boil quickly until considerably reduced and quite thick. Pour over the apples, Create each apple with a little red-current jelly. Stewed figs. One pound dried figs.

One pint water. Four ounces powdered sugar. One lemon. One wine glass sherry. Put the figs, water, sugar and finely-paired lemon peel into an enameled saucepan. Stew gently until very tender. This will take from two to three hours. Take out the figs and place them in a dish.

Stir into the juice, the sherry, and juice of a lemon. Strain over the fruit and serve cold. Stew to Peaches. Six peaches, five ounces powdered sugar, one half pint cold water, one tablespoon kirsch. Throw the peaches into boiling water to blanch. Take out and peel. Cut into quarters, removing the stones. Put into cold water.

Add the sugar, boil for five minutes. Being careful not to break the fruit. Set the fruit in a dish. Add the kirsch to the juice, strain onto the fruit. Stewed pears, one. Pair, core, and cut in half a number of good large cooking pears, and put them into cold water in which there is the juice of a lemon. Prick them in several places, make a syrup in the proportion of one cup of sugar to one cup of water.

Boil up and skim. When cool, pour it into an earthenware jar. Put the pears into the syrup. Add two cloves, cover the jar tightly, set in a very slow oven and leave for five or six hours. This is the best way of cooking pears, but it is essential that the oven should be slow all the time. Stewed pears, two. Six pears, one quarter pound sugar, one wine-glass red wine, two cloves, two cloves, rind of a lemon, thinly paired. Pair and cut the pears in half.

Take out the cores, put in a saucepan, cover with water, add the sugar, wine, cloves and lemon rind, simmer as slowly as possible. Arrange in a dish, add a few drops of cockainial to the juice, strain it over the pears. Stewed pears, white, old French receipt. Put several unpeeled pears into boiling water. Cook for several minutes. Take out and throw into cold water. peel when cold and divide in two, put back into fresh cold water. To a gill of water, add sufficient sugar to make a sweet syrup, boil and skim. When clear, add the pears and a slice of lemon.

Simmer until tender, remove the lemon and serve cold. Stewed prunes. One pound prunes, one pint water, one half pound sugar, one lemon. Peel the lemon very finely, put the peel water sugar, sugar. and prunes in a stew pan. Simmer gently until very tender. Put the prunes in a glass dish. Add the juice of the lemon to the syrup.

Reduce it until thick. Strain over the prunes. This is best prepared the day before it is required. Strawberries and cream. Pick over a number of fine strawberries. Put a layer of them in a glass dish. Sprinkle sugar over them. Add one or two more layers and sprinkle each with sugar.

Set aside for about an hour. Whip half a pint of cream with the white of two eggs and two ounces powdered sugar until very frothy. Let it stand a few minutes. Remove all the froth to a sieve to drain, and whip up the liquid cream remaining. When that is frothy, drain it on a sieve as before. Keep the cream in a cold place till it is required, piling it on the strawberries when ready to serve. Fruit salad Take tinned or fresh pineapple, peaches, apricot.

and fresh strawberries, cherries, bananas, oranges, according to seasoned. Cut the large fruit into small pieces, put all into a large bowl, make a syrup of sugar and water. See page 151, or if tinned pears and pineapples have been used, of their juice and sugar. Pour it over the fruit while warm, let it stand a little while, place it on the dish in which it is to be served, decorate with grapes or crystallized sugar. Orange Salad peel a number of oranges, scraping off all the white inner skin with a sharp knife, cut across in slices, removing all the core and seeds.

Put a layer of orange in a dish. Sprinkle thickly with sugar and a little rum. Add two or three more layers of orange and sugar. Serve at once as the orange quickly becomes bitter. Orange and coconut salad Peel six oranges. Scrap off the inner white skin carefully. Slice them, removing the core and seeds. Grate half a coconut. Put alternate layers of orange and coconut

in a dish. The top layer should be coconut. Sprinkle each layer with sugar. Serve as soon as possible after making. Pineapple salad. One pineapple. One half pint syrup. One tablespoon Kourashoa. Peel the pineapple and grate it. Mix the Kourashoa with the syrup. See page 151. Pour over the fruit. End of Section 5, read by Sandra, here Montreal, 2022. Section 6 of the Putting and Pastry Book. This is a Libravox recording.

All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org. The Putting and Pastry Book by Elizabeth Douglas. General directions. To fry pancakes melt a piece of fresh butter in a small frying pan. When it is very hot, pour in a sufficient batter to cover the frying pan with a thin layer. Fry over a clear fire, shaking the pan constantly.

Loosen the edges of the pancake when set with a knife. Give a good shake and toss, bringing the pancake down on the other side. As each is done, put it on a very hot plate in the oven, and continue frying the others as quickly as possible. Pancakes 1. French receipt. Four eggs, one half pound sifted flour, one pint milk, one tablespoon olive oil, 1 tablespoon brandy, rum, absinth, or kyrsch, salt. Beat the eggs, add the milk, flour, etc.

Mixing well together until perfectly smooth. Set aside for three hours. When ready to fry, add to the batter one white of egg beaten to a stiff froth. fry in butter pancakes 2 American 5 tablespoons flour 7 eggs

1 pint cream or milk sift the flour with a teaspoon of salt mix it smoothly with the cream beat up the yolks and add them mixing thoroughly beat 4 whites to a stiff froth and stir them lightly in. Fry in very hot butter.

Serve with sugar and cinnamon or lemon. Pancakes with jam. Half pound flour. One tablespoon sugar. One quarter pound melted butter. Five eggs. One and a quarter pints milk. First, mix the sugar

flour and unbeaten eggs. Add the butter, milk, and a little salt. Fry in butter in a small frying pan, two tablespoons at a time. As soon as a pancake is done on one side, lay it on a dish and spread it with apricot or strawberry jam. Cover it with another and so on. Sprinkle the top pancake with sugar and glaze with a salamander. Serve very hot. French pancakes. Two eggs. Two ounces powdered sugar. Two ounces flour. Two ounces butter. Half pint milk. Beat the butter to a cream. Add the well-beaten eggs and beat together. Stir in the sugar, flour, and lastly, the milk, beating all the time. Bake in six well-buttered saucers in a quick oven about 20 minutes.

Fold each pancake over, sprinkle with powdered sugar, and serve with lemon. Rice pancakes 1 quarter pound rice one half pint cream or milk, one tablespoon powdered sugar, four eggs, two ounces butter, flour. Boil the rice in water until very tender. Pound it and put it through a sieve. When cold, add the cream or milk, sugar, well-beaten eggs, and butter, which should be warmed and creamed. Add flour if necessary to make a fairly stiff batter. Fry in butter.

End of Section 6. Recording by Bow Wood. Section 7 of the Pudding and pastry book. This is a Libravox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org, read by TR. Love. The Pudding and Pastry Book by Elizabeth Douglas. Fritters General Directions Fritters are crisper if fried in clarified fat than in lard. In making fruit fritters, dip each piece of fruit into batter.

See that it is well covered. Drop fritters a few at a time into smoking hot fat, being careful that they do not touch each other. Fry a rich yellow. Take out with a skimmer and set in the oven for a few minutes on soft paper to drain. Sift sugar over the fritters and serve with a wine or fruit sauce. Batter for fritters. One. French receipt. Two eggs. One half pound flour. One tablespoon olive oil. One tablespoon brandy. One half cup water, milk or beer. mix the flour and water, milk or beer, perfectly smooth. Add the well-beaten yolks, the oil and brandy, which is optional. And a little salt.

Mix well and set aside for two or three hours. When the batter is wanted, beat the whites until stiff and dry and add them. Batter for fritters, two. Nine ounces flour, one tablespoon powdered sugar, four eggs, eight tablespoons butter, melted. One half cup white wine, two tablespoons brandy. Mix the flour, sugar, and well-beaten yolks together, beaten till smooth, adding a little salt. Stir in the melted butter, white wine and brandy, and just before using the whites beaten until they are stiff and dry. Fruit fritters. Fritters may be made of apples, bananas, oranges, apricots, pineapple, peaches, etc. The fruit should

be ripe and perfect. Cut apples across in slices about a third of an inch thick. Take out the core from the center of each piece. Cut each slice of pineapple into four pieces. Slice bananas lengthwise, cutting each slice in half if too long. Cut peaches and apricots in quarters. All fruit for fritters is best soaked for a couple of hours in well-sweetened brandy, rum, or kyrsch, to which a little ground cinnamon and the finely grated peel and the juice of a lemon have been added. The fruit must be well drained before it is dipped in batter. When this is not done, each piece of fruit should be sprinkled with sugar, a very little lemon juice and spice. For frying, see general directions.

Henriettes One egg, one half gill, cream, salt, one salt spoon baking powder. 1 1⁄2ndi vanilla 1 teaspoon brandy flour Beat the yolk and white separately Mix all smoothly together with sufficient flour to roll out Roll as thin as possible

And cut into squares and ribbons Fry in boiling lard Drain and sprinkle with flavored sugar Orange Fritters Peel and divide several sweet oranges Into sections Scrap off all pith with a sharp knife. Take out the seeds. Drop them into a syrup made of water, sugar,

and a tablespoon of brandy, and let them simmer for a few minutes. Take out and drain on a sieve. Dip in batter and fry. Put in the oven to drain and sprinkle with orange sugar. Pineapple fritters. One pineapple, fresh or tinned. Two cups flour. One tablespoon melted butter, one egg, water, pair and grate the pineapple. To the juice, add the flour. Mix perfectly smooth. Add the well-beaten yolk, a little salt, and the butter. If fresh pineapple is used, add sufficient water to make the batter thin enough to drop from the end of spoon. Beat the white of egg to a stiff froth and stir it in quickly and lightly when ready to fry. drop into the boiling fat by the tablespoon and fry a golden brown.

Drain on paper in the oven and dust with lemon sugar. Portuguese fritters, paine perdu. One pint milk, one yolk, two tablespoons sugar. Bread, two ounces butter, one dessert spoon, orange flour water. Boil the milk with the sugar, grated rind of a lemon, and orange flower water until it is reduced one-half. Cut several slices of bread half an inch thick. Take off the crust and cut the bread into rounds about the size of the top of a tumbler. Dip these in the milk and then in the well-beaten yolk, fry in butter, sprinkle with lemon sugar, or put on each one a spoonful of jam.

Serve very hot. Suflay Fritters Bignet Souffle 1 cup water, 2 ounces butter, 4 ounces flour, 1 teaspoon powdered sugar, 6 yolks, 3 whites. Set the water on the fire. Add the sugar, butter, and a little salt. As soon as it boils, add the flour all at once. Work it smooth with a wooden spoon and stir it over the fire for 2 or 3 minutes. Take off the fire and add the yolks of 6 eggs, one after the other, beating hard, all the time. Beat the whites of three eggs to a stiff froth. Add this to the batter, stirring it lightly in. Divide into pieces about the size of an egg, sprinkle them with flour, and fry them in a very

large saucepan of clarified fat, giving each fritter room to swell without touching another. The fat should not be too hot at first, but as the fritter swell, the heat should be increased. When a good color, take them out, drain them and sprinkle them with sugar. Serve at once very hot. Strawberry fritters. Dip whole strawberries into batter number two. Fry a good color, drain, sprinkle with sugar, and glaze with a salamander. End of Section 7. Section 8 of the Pudding and Pastry Book. This is a Librevox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org, read by Doty, the pudding and pastry book by Elizabeth Douglas. Section 8 Omlets

General Directions A special pan should be kept for omelets. It must be used for nothing else. After being used, it is best to scour it with a little salt and vinegar in order to keep a perfectly smooth surface. Melt a teaspoon of butter in the pan, let it run well over it, but do not let it burn. Pour in the eggs. Lift the egg mixture at the sides as it cooks, so as to let the uncooked part blow under.

This must, however, only be done at first, or the surface will be roughened. When the egg is firm underneath, but still soft on top, fold one side carefully over the other with a knife. Slip gently on a very hot plate. Serve quickly and very hot. Add a little salt to the eggs whilst beating.

Sweet Omelet 1. 3 eggs, powdered sugar, jam. Beat the eggs slightly with one tablespoon of powdered sugar. Cook as directed. Before folding over, spread with apricot or strawberry jam. Fold. Sprinkle with powdered sugar and score several diagonal lines on the top with the clean red-hot poker or iron.

Sweet Omelette 2. 3 eggs. 2 tablespoons rich cream, powdered sugar, jam. Beat the yolks with 1 tablespoon sugar and the cream until very light and frothy. Beat the whites to a stiff froth. Fold them lightly into the yolks. Pour into a pan and when firm, set in the oven a few moments to dry. Fold in half, sprinkle with sugar, and score several diagonal lines with a clean red-hot poker.

Foam omelet. three eggs, one tablespoon powdered sugar. Beat the yolks and sugar together. Beat the whites to a stiff froth and add half of them to the yolks, folding lightly in. Or into a pan, and when the mixture is nearly set, spread it with the rest of the whites, flavored with a little vanilla or lemon juice and sweetened.

When the whites are thoroughly heated, fold over. Sprinkle with sugar and serve quickly. 3 eggs, powdered sugar, orange sugar, the finely grated rind of one orange, 3 tablespoons orange juice. Beat the yolks and 2 tablespoons powdered sugar until creamy and light. Add the juice and rind. Beat again. Fold in the whites beat into a stiff froth. Proceed as for sweet omelet number 2. Sprinkle the omelet thickly with orange sugar. See page 164. Rum omelet

Three eggs Powdered sugar Rum Beat the eggs with one tablespoon sugar Pour into the pan Sprinkle well with sugar Before folding

Fold Slip on a very hot dish Pour lighted rum over the omelet Basting the omelet with the rum Until it is extinguished Serve quickly End of Chapter 8

Section 9 of the pudding and paste This is a Libravox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org. Read by Doty. The Pudding and Pastry Book by Elizabeth Douglas. Chapter 9. Baked soufflés. General directions Suffles should be made in dishes made for the purpose and must be served in the same. The dish should be spread with cold butter. The souffle mixed not a moment before it is time to put in the oven, which should be moderately hot,

and served immediately it is taken out. A souffle is better underdone than overdone. Great care must be taken to whisk in the whites of eggs as quickly and lightly as possible. It is best to tie a piece of buttered paper round the outside of the mold so that the souffle does not run over. In any case, grew must be given for it to rise. If there is danger of the souffle burning, cover it with a sheet of greased paper. Chocolate souffle.

To the vanilla suflay, see page 58, add two ounces fine powdered chocolate, stirring it into the mixture while spoiling. Coffee souffle. Two ounces roasted whole coffee. One and a half pints, cream, or milk. Three ounces butter, three ounces fine flour, 3 ounces powdered sugar, 1 teaspoon vanilla, 8 eggs. Throw the coffee into the boiling cream or milk.

Cover closely and set aside for an hour. Strain through fine muslin. Melt the butter in a large enamel sauce pan. Add the flour. Mix till perfectly smooth. Add the cream and sugar. Stir together. Set aside to cool.

Add the yolks beaten till creamy and the vanilla. Then whip in the wood. whites, which should be whisked to a firm froth. Bake in a buttered souffle dish in a moderate oven for three quarters of an hour. Maraschino souffle. Three yolks, four whites, one tablespoon maraschino, three tablespoons powdered sugar, three tablespoons flour, one pint cream. Beat the yolks and sugar for ten minutes. Add the flour. Beat till perfectly smooth. Add the marigestion. Add the maraschino and cream. Beat the whites to a stiff froth. Beat them lightly in. Pour into a suflay dish and bake. Sprinkle with powdered sugar. Omelet souffle. Six eggs, four heaped tablespoons powdered sugar,

one teaspoon vanilla. Beat the yolks and sugar together for 15 minutes. Add the flavoring. Beat the whites to a stiff froth. Pour the yolks on the whites and whisk them lightly and quickly. till mixed. Pour into a buttered tin, sprinkle with powdered sugar, and put in a moderately hot oven. It should take about 10 to 50 minutes to bake. Serve at once. Punch souffle, one pint cream or milk, two tablespoons china or green tea, three ounces butter, three ounces flour, one glass rum, one lemon, eight yolks. Boil the cream. Add to it the tea. Set it back on the oven and let it stand five minutes, closely covered.

Strain off the cream. Melt the butter in a saucepan. Add the flour and stir till perfectly smooth. Add the cream. Stir continually for four or five minutes. Pour into a basin. Add the sugar, juice of the lemon, half of the grated rind, and the rum. beat well together until cooler.

Gradually add the well-beaten yolks, beating vigorously while doing so. Bake for about three quarters of an hour. Souffle Royal. Half pint cream. Two tablespoons flour. Two tablespoons powdered sugar. Two tablespoons orange flour water.

Half cup pounded almonds. Six eggs. Mix the well-beaten yolks of six eggs with the rest of the ingredients, beating altogether hard for 10 minutes. Add the whites beat into a firm froth, mix well, and pour into a buttered souffle dish. Serve as soon as a souffle has risen. Pounded macaroons may be used instead of almonds. Strawberry souffle, 1 quart strawberries, 8 tablespoons powdered sugar,

8 whites of eggs, half teaspoon lemon juice. Press the berries through a fine sieve into a basin. Add the sugar. Beat until very frothy. Add the lemon juice and the whites whipped to a firm froth. Bake in a slow oven for half an hour. Sprinkle with lemon sugar. See page 164.

Vanilla souffle. 2 ounces potato flour or fine flour. 2 tablespoons powdered sugar. 1 teacut milk or cream. 4 eggs. 1 teaspoon vanilla, 2 tablespoons butter. Mix the flour, sugar, and milk to a perfectly smooth paste and stir over the fire until the flour is cooked.

The mixture should boil for at least 5 minutes. Add the butter whilst boiling. Strain and set aside to cool. Beat the yolks till creamy. Beat them together with the milk, etc. Add the flavoring. Beat in the whites, whipped to a stiff froth very lightly.

Bacon buttered souffle dish in a moderate oven for 25 minutes. This souffle may be flavored with the syrup of preserved ginger, one tablespoon of maraschino, the juice and grated rind of a lemon, or with orange flower water. End of Chapter 9. Section 10 of the Pudding and Pastry Book. This is the Libravox recording. All Libravox recordies are in the public domain.

For more information or to volunteer, please visit Libravox.org. Read by Doty. The Pudding and Pastry Book by Elizabeth Douglas. Chapter 10. Sufelay Puddings General Direction Do not more than half fill the tin. Tie a piece of buttered paper right around the outside of the tin, letting it project about two inches above the tin.

Set the souffle dish in a vessel of simmering water, which should reach halfway up the souffle tin, and which should boil gently and be replenished from time to time with boiling water. Cook either in a very moderate oven or on a very gentle fire. The water should only simmer. When cooked, turn the soufflays out carefully and serve with cream or wine sauce. Almond souffle

4 ounces almonds, 7 eggs, 4 ounces sugar, 1 tablespoon lemon sugar, 2.5 ounces flour. Blanch and pound the almonds with one whole egg. Add the sugar, 6 yolks, lemon sugar, see page 164. Beat for a quarter of an hour. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff frost. Pour into a buttered mold and steam about an hour. Chocolate souffle. 2 ounces butter.

2 ounces fine flour. Half pint milk. 1 ounce sugar. 2 ounces powdered chocolate. 4 eggs. Half teaspoon vanilla. Melt the butter in a sauce pan. Add the flour.

Mix until quite smooth. Add the boiling milk gradually. and stir together into a smooth paste. Strain through a sieve into a basin. Add the vanilla, sugar, and chocolate. Add the well-beaten yolks when the mixture is nearly cold. And then the whites beat into a stiff froth. Mix thoroughly and pour into a buttered mold.

Steam for about an hour and a half. Chocolate souffle with almonds. Four ounces butter. Four ounce of sugar. 4 ounces chocolate, 4 ounces almonds, 6 eggs, 1 white, 2 tablespoons finely chopped, candied orange and citron. Blanch and pound the almonds in a mortar with the white of an egg. Beat the butter to a cream.

Beat the oaks thoroughly and add them to the butter, beating till smooth and foamy. Add the sugar, almonds, and the melted chocolate. beat all together 10 minutes. Add the chopped peel and the whites beat into a stiff froth. Pour into a buttered mold and steam for one and a half hours. Cream souffle. Two tablespoons fine flour. Four ounces butter.

Half pint cream. Five eggs. One and a half ounces sugar. One teaspoon vanilla. Or one tablespoon maraschino. Stir the flour with two ounces of butter over the fire till smooth. Add the cream and stir continually till it boils. Set aside to cool.

Beat the yolks till creamy. Beat the butter to a cream. Beat the butter and yolks together with the sugar and vanilla. Mix with the cream. Beat together and beat in three whites, whipped to a stiff froth. Pour into a buttered mold. steam over the fire for three quarters of an hour.

Lemon souffle, one ounce butter, one quarter pound powdered sugar, one lemon, one and a half ounces flour, five eggs. Beat the yolks till creamy. Mix them with the flour, sugar, warmed butter, and grated rind of one lemon,

and beat well together. Stir over the fire till the mixture thickens. Set aside in the base until cool. Beat the whites to a stiff froth. Whip them lightly in. Steam in a buttered mold for half an hour. End of Chapter 10. Section 11 of the pudding and pastry book. This is a Libravox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit LibraVox. bravox.org. Read by Betty B. The Pudding and Pastry Book by Elizabeth Douglas. Hot Puddings Al-Bamarral Pudding. Four ounces butter, four ounces powdered sugar, three eggs, one lemon, three-quarter pound flour, raisins. Beat the butter to a cream. Add the sugar and rind of a lemon. Beat well. Add the well-beaten yolks and flour alternately, beating continually. When quite smooth, the juice of the lemon and the whites beaten to a stiff froth. Butter a mold and line the top of it with

raisins. Pour in the mixture and steam an hour and a half. Serve with a wine sauce. Apple and apricot Charlotte. Six large apples. Butter the size of a walnut. Sugar, the finely peeled rind of a lemon, one-half-pound apricot jam. Peel and core the apples. Cut in quarters. Stew with the butter, and sufficient sugar to sweeten until tender, taking care not to let them burn. Warm the jam in a saucepan and put through a sieve. Add to the apples and stir well together. Line a buttered mold with strips of thin bread which had been dipped in melted butter. Fill in with apples and apricot mixture.

Cover with a round of bread also dipped in butter. Bake about 20 minutes or until the bread is well colored. Apple custard 6 large apples 3 eggs 6 tablespoons powdered sugar 1 pint milk pare and core the apples fill the center of each with sugar and bake

being careful that they do not break or they can be stewed whole Make a custard of the yolks milk and half the sugar Pour it over the apples which should be arranged in a dish Bake slowly until the custard is firm Whip the whites till frothy Add the rest of the sugar gradually and beat well together. Spread this over the custard and put in a moderate oven. Remove directly the meringue is browned.

Bread and rum pudding. Two wine glasses rum, four eggs, six ounces powdered sugar, six ounces breadcrumbs, six ounces currants, one-half pound candied peel, four ounces butter, three tablespoons milk. milk the butter mix it with the sugar bread crumbs and yolks stir well together add the currants milk chopped peel and one glass of rum beat the whites to a stiff froth and stir them in put in a buttered bowl steam three hours when cooked pour another glass of rum over the pudding and serve cherry pudding four eggs one pint milk two tablespoons of flour cherries sugar stone enough cherries to fill a basin, which must be well buttered. Add sufficient sugar to sweeten well. Make a smooth batter of the well-beaten eggs, flour and milk. Pour it over the cherries filling the basin. Cover with a cloth and boil one and a half hours. Serve with the fruit sauce. Christmas plum pudding. One. One and one half pound suet, one pound flour, one half pound bread crumbs, two pounds raisins, 1 pound sultanas, 1 half pound currants, 1 half pound mixed candied peel, 1 half pound sugar, 1 1 1 1 1 teaspoon salt, grated rind and juice of 3 lemons, 1 half nutmeg grated, 4 blanched and pounded bitter almonds,

1 teaspoon mixed spice, 1 teaspoon ground cinnamon, 1 1⁄2 teaspoon ground ginger, 1 pint brandy or sherry, five eggs beaten up with one half pint milk, orange juice if liked. Chop the suet very fine. Mix the sugar and spices. Add the suet well-prepared fruit, eggs, and brandy. Let the mixture stand until the following day, stirring well at intervals. Put the mixture into well-buttered basins, filling them to within two inches of the top. Cover with buttered paper and over this tie a well-flowered cloth.

Boil for eight hours. Christmas plum pudding, two. For each pudding, one-quarter pound raisins, one-quarter pound sultanas, one-quarter pound currants, one-quarter-pound orange peel, one-quarter-pound lemon peel, one-quarter pound almonds chopped, one-quarter-pound chopped, preserved ginger, one-quarter pound sugar, five ounces chopped suet, three heaped tablespoons flour, five eggs, spices, brandy or whiskey to taste, salt, boil 12 hours. Dutch apple cake. One pint flour, one half teaspoon carbonate of soda, one teaspoon cream of tartar, one quarter cup butter, one egg, one scant cup milk, four sour apples, three tablespoons powdered sugar. Mix and sift the dry materials together. Rub in the butter. Beat the egg, mix it with the milk. Add to the flour and stir well in. Spread the dough half an inch thick in a shallow tin. pair the apples and core them. Cut them into eighths. Put these in rows, pressing the thin edge down into the dough. Sprinkle the sugar over the apples. Bake in a hot oven 20 to 30 minutes, serve with lemon sauce. Fig pudding. One quarter pound butter, one quarter pound figs, one quarter pound figs, one quarter pound breadcrumbs, two eggs.

Chop the figs and stew them in the butter for a quarter of an hour. Beat the eggs well. Mix them with the breadcrumbs. Add the figs and butter, steam on a buttered mold three hours. Friars omelette. Apples, three eggs, one cup sugar, juice of half a lemon, breadcrumbs. Steam several sour apples. Mash them and then drain them until quite dry. Take one pint of this pulp and when cool, add to it the three well-beaten yolks, the sugar, lemon juice and the whites beaten to a stiff froth. Brown some very fine bread crumbs in a little butter. Sprinkle the bottom and sides of a well-buttered pudding dish with them. Pour in the mixture, cover with bread crumbs, bake 20 minutes, served with brown sugar and cream.

Gooseberry pudding. Three cups gooseberries, three-quarter pound butter, three-quarter-pound powdered sugar, eight eggs, four sponge fingers. Stew the gooseberries in water until tender. Do not let them break. Take them out and drain. Then put them through a fine sieve. Beat the butter to a cream, add the sugar and beat again. Stir in the gooseberry pulp, the well-beaten eggs and the sponge fingers finely crushed.

Mix well and bake in a pudding dish for 30 minutes. Ginger pudding. One half pound flour, six ounces suet, one tablespoon brown sugar, two tablespoons golden syrup, one teaspoon baking powder, two eggs, a little milk. Sift the baking powder with the flour, beat the eggs until creamy. Mix all well together, steam two and a half hours. Italian moose 12 yolks, four wine glasses Madeira or light white wine, six ounces powdered sugar, a pinch of powdered cinnamon, a little lemon juice. Beat well together, pour into an enameled saucepan and stand it in a larger vessel containing hot water. Beat continually with a

a whisk until the mixture froths and rises. Serve immediately in glasses. Little citron puddings. One half pint of cream, one tablespoon sifted flour, two ounces powdered sugar, nutmeg, three yolks. Mix the cream, flour sugar, and a very little nutmeg together until quite smooth. Add the well-beaten yolks, butter five small teacups or molds in line with very thin pieces of citron. Pour in the the mixture, but do not feel quite full. Bake in a fairly quick oven. Turn out the puddings and serve at once. Marmalade pudding. Two eggs. Their weight in flour, butter, and powdered sugar, one tablespoon marmalade, one teaspoon baking powder. Sift the flour and baking powder together. Beat the butter to a

cream. Add the sugar and beat again. Add the flour, marmalade, and well-beaten yolks. Beat the whites to a stiff froth and add them last. Pour into a buttered basin and steam for an hour and a half. Turn out and spread with a little marmalade. Serve with a sweet sauce. Moose a la Mangara 1 quarter pound powdered sugar, six eggs, wine glass of kursh. Beat the sugar and eggs together until creamy and light. Add the kersh and stand in a saucepan of hot water. Set over a slow fire and stir continually until the mixture thickens. It must not boil. Take off the fire and add the whites beaten to a stiff froth. Serve at once.

Palace pudding. One quarter pound butter, one quarter pound castor sugar, three eggs, one half teaspoon vanilla, one quarter pound flour. Beat the butter to a cream. Add the sugar and well-beaten eggs. Beat thoroughly. Add the flour. When well mixed, add the vanilla. Butter a mold. Sprinkle it with powdered sugar. Steam one hour. Before turning out, let the pudding stand for a minute or two. Pineapple and rice mold. One half pound rice, one pint milk, three eggs, one half pound pineapple, syrup, one quarter pound tinned apricots, two tablespoons powdered sugar, one tablespoon cursh. Cook the rice in the milk in a double boiler until it is very tender and the milk is all absorbed. Cut the pineapple in small pieces and let it simmer for several minutes in a little syrup.

Beat three whole eggs well together. Add them to the rice and then the pineapple. When well mixed, pour into a buttered mold. Bake for about half an hour. Mash the apricots. Add the sugar. When melted, pass through a sieve. Add the kersh. Pour over the pudding. Plum pudding. One quarter pound butter, one half pound powdered sugar, one gills. One gills. cream one gill rum one half pound chopped suet one cup chopped raisins one cup currants one quarter pound chopped citron six eggs one teaspoon ground spices bread crumbs beat the butter and sugar to a cream add the rum and cream beat well add the suet and well-flowered fruit beat the eggs together till very light add then the spices and sufficient fine breadcrumbs to

make a stiff batter. Pour into a buttered mold. Boil five hours. Strawberry shortcake. One half pound flour, three ounces butter, one tablespoon sugar, two teaspoons baking powder, milk, strawberries, sugar, and butter. Sift the flour, sugar, and baking powder together twice. Rub in the butter. Add sufficient milk to make a dough, about three quarters of a cup, mixing lightly with a knife. Put on a flowered board and roll out lightly. Divide in two. Bake in two well-buttered round tins,

about eight inches in diameter, in a hot oven for 12 minutes. When baked, split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries. Serve at once very hot. The strawberries should be prepared

about half an hour before they are needed. End of section 11. Section 12 of the pudding and pastry book. This is the Librevox recording. All Librivox recordings are in the public domain. For more information or to volunteer, please visit Librivox.org. Read by Lindsay Ann Cameron.

The Putting and Pastry Book by Elizabeth Douglas. Section 12, sauces. General directions. All hot pudding sauces. should be served as soon as made. Butter may be creamed in a warmed basin, but should on no account be melted. Sources made with yolks of eggs are best in a ban-merie,

i.e. a sauce pan placed in a larger pan containing hot water. Banana sauce. One cup water, four tablespoons powdered sugar. Four bananas. One dessert spoon merichino, or, or one wine glass of wine. Put the water and sugar in a sauce pan and stir until the sugar is dissolved. Add four bananas which have been mashed with a silver fork.

Boil for two minutes. Put through a sieve and add the wine or maraschino. Chocolate sauce. Half cup water, half cup powdered sugar, three ounces chocolate, vanilla, and Half cup scalded cream. Boil the water and sugar together for five minutes. Stir in the melted chocolate. Add a little vanilla.

Stir in the cream immediately before serving. If the chocolate mixture cannot be served at once, stand it in a pan of hot water until it is needed. Custard sauce. Half pint milk or cream. Two tablespoons powdered sugar. yolk of two eggs vanilla

boil the milk and sugar together beat the yolks thoroughly and pour the milk over them strain and return to the sauce pan stirring until it thickens do not let it boil add a little vanilla foam sauce

quarter pound butter one cup castor sugar quarter cup boiling water white of one egg 1 teaspoon vanilla, 2 tablespoons wine, fruit juice or syrup. Beat the butter to a cream. Add the sugar, vanilla, and wine. Just before it is served, stir in the boiling water.

Then add the well-beaten white of an egg and beat until the sauce is foamy. Fruit sauce 1 cup juice of fresh or stewed fruit. 1 teaspoon arrowroot, 1 cup powdered sugar. Let the juice boil, add gradually the arrow root, which must be smoothly mixed with a very little water. And boil for 5 minutes. Strain. If jam is used, half a cup will be sufficient. It should first be well beaten and then pass through a sieve.

Half a cup of water should be added to it and less sugar will be required. golden sauce four ounces butter half cup powdered sugar yolk of two eggs one tablespoon boiling water juice of half a lemon wine glass of wine or brandy beat sugar and butter together until creamy put the bowl in hot water and stir until liquid add the well-beaten yolks and hot water and stir until the mixture thickens. Add lemon juice and wine. Beat well together. Golden syrup or molasses sauce. One cup syrup or molasses. Juice of a lemon. One tablespoon vinegar. One tablespoon vinegar. One tablespoon salt butter. Boil all together for 10 minutes. This is a good sauce to serve with plain boiled rice or batter pudding. Hard sauce. Two ounces butter, two ounces castor

sugar, half teaspoon vanilla, one tablespoon brandy. Beat the butter to a cream. Add the sugar gradually. Beat well. Then add the brandy a very little at a time. Pile the sauce lightly on a dish and keep it on ice until required. This sauce is excellent with plumbly. puddings, hard sauce with fruit, two ounces butter, two ounces powdered sugar, half pound crushed strawberries, whites of two eggs. Beat the butter to a cream, add the sugar gradually, beating hard all the time, add the strawberries which have first been crushed, beat again thoroughly. Add one unbeaten white of egg, beat well, and then add the other white. beat again thoroughly and stand on ice.

Jelly sauce. Half cup of red currant or blackberry jelly. The juice of one lemon. Grated rind of half a lemon. One heaping tablespoon powdered sugar. Two glasses white wine. Beat the jelly till it is quite a light color. Add the lemon juice and rind to the jelly. Bring almost to a boil. Stir continually. Take off the fire. and add the sugar and wine, beating hard. The dish containing this sauce should be covered and must be kept in a basin full of very hot water

until served. Give it a good whisk before serving. Lemon sauce, grated rind and juice of a lemon. 1 cup powdered sugar. 3 teaspoons corn flour, 1 point hot water. Boil the water and sugar together for 5 minutes. Mix the corn flour in a cup with a little water until it is perfectly smooth, and then add it gradually to the syrup, stirring quickly all the time.

Let it boil again for 10 minutes. Add the grated rind and juice of the lemon. Strain. Melted butter. Two tablespoons butter. Two teaspoons flour. One and a half cups of hot water or water and milk. 1 cup brown or powdered sugar, flavoring.

Melt the butter in a sauce pan. Being careful not to brown it. Add the flour and mix until quite smooth. Then add the hot water or milk and water gradually, stirring well all the time. And when it boils, add the sugar. Stir continually for five minutes. Remove from the fire and add a small half teaspoonful of vanilla or a little nutmeg if milk has been used, but two teaspoonfuls of fresh lemon juice if it has been

made with water. Sabayon. The yoke of four eggs, one and a half wine glasses, Madeira or sherry, four tablespoons castor sugar, a little cinnamon. This can be made in two ways. One, put eggs, wine, and sugar into a saucepan on a good fire. Beat continually in. until the mixture thickens. It must not boil. Or two. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a very large saucepan of very hot water. Beat over the fire until the mixture thickens. Wipped cream sauce. A half pint of cream. Half cup of castor sugar. White of one egg. Half teaspoon vanilla or a little brandy. Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg

until frothy. Add to the cream and beat all together. Wine sauce. One. Half pint melted butter, one teaspoon lemon juice, one wine glass, sherry, or Madeira. Make the melted butter, see page 85, with water. Sweeten it with brown sugar and flavor it with the lemon juice and a very little grated peel. Add the wine at last and do not let it boil again. Wine sauce, two. One cup of white wine, yolk of four eggs, one teaspoon lemon juice, the rind of quarter of a lemon.

Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly in a large basin. Directly the wine comes to the boil. Pour it over the yolks. Beat with an egg whisk until very frothy. End of section 12. Section 13 of the Putting and Pastry Book. This is a Libravox recording.

All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org. The Putting and Pastry Book by Elizabeth Douglas. Gellies General Instructions It has been found difficult in the receipts which fall. owing to the variation of the quantity of juice in lemons, etc., to give the exact quantity of gelatin required. A safe rule in making jellies is to use two ounces of gelatin to every one-and-three-quarter

quarts of liquid. In summer, two ounces of gelatin will be needed to each quart and a half. This must include all liquid flavorings and be very carefully measured. The best gelatin is now so pure that it is practically unnecessary to go to the trouble of making jelly from calf's feet, a receipt for which has, however, been given. More elaborate jellies are made by the addition of fruit. To do this, pour jelly into a mould to the depth of half an inch. When set, arrange on it a layer of perfectly fresh, ripe fruit, strawberries, cherries, grapes, pineapple, peaches, oranges, etc. Adding another layer of jelly. And when that is set, more fruit and so on,

the mold is full. During the process, the mold should be kept on ice so that the jelly will set quickly. Before putting jelly into a mold, dip it in very cold water and invert it for a moment. Pour in the jelly while still wet. Use a silver or wooden spoon for stirring, and do not stir jelly while it is cooling. To color jelly pink, add a few drops of coquineal. To loosen the jelly when ready to serve, dip the mould quickly into hot water, dry the mould before turning out. Calf's foot jelly Four calf's feet. Four quarts of water.

One pint wine or water. One pound crushed lump sugar. Four whites of eggs. Two lemons. One half stick cinnamon. One teaspoon grated nutmeg. Clean the calf's feet thoroughly. Boil them in.

in the water until it is reduced to half the original quantity. This will take about eight hours. Skim occasionally. Pour into a large basin. Set aside for 12 hours. Remove the fat very carefully. Put back into a large pan, being careful to keep back the dregs. Add the sugar whisked up with the whites, the juice of the lemons, the grated rind of one, and the spice. Let it boil for 10 minutes. skim, add the wine and boil up again for two minutes. Strain through a jelly bag two or three times and keep in a cold place. Gelatin jelly A little over one half ounce is in glass.

One gill, cold water. One half pint, boiling water. Three ounces sugar. One lemon. One white, and the shell of one egg. One gill, brandy. Soak the ising glass in the cold water for an hour, put it into the boiling water, add the sugar, the finely-paired rind of the lemon, the white, and crushed shell of an egg. Boil one minute, pour in a tablespoon cold water, set aside ten minutes, strain through a jelly bag, add one gill brandy or sherry, when cool, pour into a wetted mould.

Cranberry jelly Stew some cranberries in plenty of water until they're soft Rub them through a sieve, put the pulp into an enameled saucepan When it boils, add sugar in the proportion of one pound to every pint of pulp Stir continually for a few minutes and pour into a mould Claret jelly One bottle Claret, one lemon, one gill red-current jelly one-half-pound loaf sugar, a little over one ounce ising glass, one gill, brandy.

Soak the gelatin in a very little water, add it to the claret with the juice and rind of the lemon, jelly, the crushed loaf sugar, and brandy. Boil all together for five minutes. Put once through a jelly bag, dip a mould with a hollow centre into cold water, pour in the jelly. Serve with whipped cream in the center of the mold. Instead of claret and red currant jelly, a white wine and quince jelly can be used. Gé fleette.

One half pint champagne. One half pint water. Two lemons. Six ounces lump sugar, a little over one ounce gelatin. Make a syrup of the water and sugar. Add the soaked gelatin, juice of two lemons, and the finely paired peel of one lemon. Boil three minutes, strain through a jelly bag.

When cold, but still liquid, add the champagne, and beat on ice until very frothy. Put into a mould or serve in glasses. Lemon froth 1 ounce gelatin, one half pint boiling water, 1 half pint, cold water, 3 lemons, 6 ounces lump sugar, whites of 6 eggs, Dissolve the gelatin and sugar in the boiling water with the finely paired lemon peel,

add the cold water and the juice of the lemons, skim with a silver spoon, strain into a large basin, when beginning to set, add the whites beaten to a stiff froth, beat well together and pile up in a glass dish, serve with sweetened whipped cream. Maraschino jelly Make a gelatin jelly using maraschino instead of brandy. and adding it when the jelly is cold, but still liquid. Orange baskets. Cut several oranges across in half.

Take out the pulp and scrape the inside until clean. Put into cold water. Use the juice to make a jelly. Break the jelly into small pieces. Pile it high in each half of an orange. Make handles of strips of Angelica. Whipped cream may be added as a garnish. Orange jelly.

fourteen ounces loaf sugar one half pint water one ounce is in glass twelve oranges one lemon one white of an egg boil the sugar and water together skim add the gelatin the grated rind of one orange the lemon and the whisked white of an egg boil five minutes add the juice of the oranges strain through a jelly bag prune jelly one pound of prunes one quarter pound sugar two thin pieces lemon peel one ounce gelatin one and a half pints water one ounce sweet almonds one gill sherry set the prunes to soak in water for one hour drain them and put them in an enameled saucepan add the water lemon peel and sugar and stew till tender Then remove the stones. Put the prunes through a fine sieve. Crack the stones, split the kernels, and then add them with the blanched and chopped almonds to the prunes.

Set on the fire again. Add the gelatin, which should have been previously soaked for an hour. Boil for five minutes, stirring all the time. Add the sherry, pour into a wet mold. Serve with whipped cream. Rubarb jelly. 1.5 pounds rhubarb, 1 and a half pounds lump sugar, gelatin, 1 lemon. Stew the rhubarb, the finely paired peel and juice of the lemon and sugar with a little water

over a very gentle fire until pulpy, pass through a fine sieve. To every pint of rhubarb pulp, add 3 quarters of an ounce of gelatin, dissolved in a very little boiling water. Stir over the fire till thoroughly mixed, pour into a wet mould with a hollow in the centre. When serving, fill the hollow with whipped cream. End of Section 13, read by Sandra, near Montreal, 2022. Section 14 of the Pudding and Pastry Book. This is a Libravox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox. box.org. Read by Betty B. The Pudding and pastry book by Elizabeth Douglas. Cremes

Bavarian Cream 1. 1 half ounce gelatin, one pint cream, three tablespoons powdered sugar, 1 teaspoon vanilla. Soak the gelatin, whip the cream, dissolve the gelatin in a little boiling milk, strain it into a basin, add whichever flavor is chosen, stirring continually until cool, but still liquid. Then add the cream and mix thoroughly. Pour into molds and set on ice is possible. This cream may be flavored with two tablespoons merichino, two tablespoons caramel, melted and browned sugar, a small coffee cup of very clear, strong coffee, or three tablespoons powdered chocolate instead of vanilla. Bavarian cream, two, five yolks, four ounces powdered sugar, one ounce gelatin, one ounce gelatin, 1 quart cream, 1 half pint cream. Boil half pint of cream, pour it over the yolks, add the sugar and

stir over a gentle fire until the mixture begins to thicken. Add the gelatin, which has been dissolved in a very little water. Mixed thoroughly, put through a fine hair sieve into a basin, beat until cold. Add the vanilla and the cream whipped, pour into a mold and set on ice if possible. This cream can be flavored with three tablespoons of maraschino which should be added with the cream. In this case, the mold used may be lined with maraschino jelly. To do this, fill the mold with jelly to the depth of an inch. When it is firm, set a smaller mold inside the mold in use. Fill the space all around it with jelly and leave till set. Then pour a little warm water on the inner mold to loosen it. Take it out carefully and fill the space with cream. The inner mold should,

be about an inch and a half smaller in diameter than the outer mold. A small cup of strong, clear coffee can be used as flavoring or one tablespoon lemon juice and one gill rum. Chartreuse of orange. Orange jelly, oranges, for cream, three-quarter ounce gelatin, three-quarter pint cream, one-quarter pound sugar. For this and the following receipt, two plain molds are required. one should be about one and one-half inches larger in diameter than the other. Into the larger mold pour orange jelly to make a layer one-half-an-inch deep. When slightly set, arrange a second layer of sections of oranges, which have had all the skin and pips removed.

Cover these with more orange jelly. Set aside until firm. Place the smaller mold exactly in the center of the larger one, resting it on the jelly. Fill up the space between the two molds with a small. sections of orange, prepared as before. Pour jelly over them so that the space is completely filled up. Place upon ice or in a very cold place until the jelly is firmly set. Dissolve the gelatin, which should have been previously soaked for three hours, in a little hot milk. Whip the cream

and pour in the strained gelatin slowly, stirring all the time. Flavor with the syrup made as follows. Take one quarter pound lump sugar. Rub the rind of one orange off on several lumps. Put all together with the juice of two oranges in an enamel saucepan. Stir over a gentle fire till melted. Pour this syrup when cool slowly over the cream, whipping all the time. When the jelly is set, pour a little warm water into the inner mold to loosen it. Take it out very carefully, fill in the space with the cream. Other fruits may be used and lemon jelly can be used instead of orange. In all cases, great care should be taken in arranging the fruit. If the oranges or fruit used are sour, soak them for an hour in a syrup of sugar and brandy or rum. Shartreuse of strawberries.

Two pounds strawberries, one pint clear lemon jelly, one half pint cream, sugar, one half ounce gelatin. Proceed as for orange chartrees, using one pound of strawberries cut lengthwise in half to decorate the jelly. For the cream, mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put through a fine sieve. Whip the cream, dissolve the gelatin in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice stirring all the time. Add the whipped cream gradually and a few drops of cochineal. Chestnut cream. 20 chestnuts, one ounce gelatin, one half pint milk, one quarter pound sugar, one half a lemon, one wine glass curacao, one half pint cream. Boil skin and pound the chestnuts, put them through

a sieve. Boil the thinly peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously soaked gelatin stir till melted strain when cool add the chestnut puree and beat till smooth add the curassau and whipped cream mix well and pour into a mold serve with sweetened whipped cream chocolate bavois one pint cream one ounce gelatin one ounce chocolate one cup milk one half pound powdered sugar soak the gelatin in a little of the milk melt the chocolate in a little hot water with a little sugar stir until smooth boil the rest of the milk add the gelatine to it stir till dissolved add the chocolate strain and add the sugar set in a cool place on ice if possible in a large basin beat until cool whip the cream

stir it in and pour all into a mold cream o'fui one quart cream three-quarter cup sugar four whites of eggs, one teaspoon vanilla, one tablespoon wine or liqueur, one cup chopped crystallized fruit, one ounce gelatin. Soak the gelatin in cold water. Whip the cream, add the sugar. Desolve the gelatin in a very little boiling water. Stir it quickly until cool. Pour it slowly on the whites beaten to a dry, stiff froth. Stir well together. Add the cream, mix very well. Add the vanilla, wine, core. When the mixture begins to thicken, add the fruit gradually. Place a number of crystallized cherries in the bottom of a mold. Pour in the cream set on ice. Crem Hollandase. 10 yolks, 1 half pint white wine, one lemon, 1 half ounce gelatin, one pint whipped cream. Put the yolks,

wine, and the rind of the lemon, very thinly peeled into an enameled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatin, which should have been soaked for an hour in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin, beat until cool. Stir in the whipped cream and set on ice or in a cold place. Dooy cream. One quarter pound Jordan almonds, one half ounce bitter almonds, one quarter pound powdered sugar, one-and-one-quarter pints cream, one-ounce gelatin, no-yo. Blanch and pound the almonds, moisting with a little of the cream. Rub through a hair sieve. Whip the rest of the cream, flavor with no-yo. Stir in the almonds and mix till smooth. Dissolve the gelatin, which should

have been soaked in preparation in a very little hot water. Strain and stir until cool but still liquid. Pour into the cream, stirring continually until thoroughly mixed. Pour into the cream, stirring. into a mold. Orange cream. One large Seville orange, one tablespoon brandy, four yolks, four ounces lump sugar, one pint cream, one half ounce gelatine. Rub the rind of the orange onto two or three lumps of sugar. Add them to the rest of the sugar, brandy, and the juice of the orange. Stir over a very gentle fire till melted. When cool, add the well-beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatin, dissolved in a very little water to it. Mix well, strain onto the yolks and beat till cool and beginning to set. Pour into a mold.

Rhenish cream. One ounce icing glass, one pint water, six yolks, one half pint cream, two lemons, two glasses white wine, four ounces powdered sugar. Soak the icing glass in one quarter of pint cold water. Add it to one quarter pint boiling water. Stir till dissolved. Beat the yolks till very light. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained ice and glass. Strain all together through a fine sieve. Whisk until it begins to set, pour into glasses or molds. Rice cream. One quarter pound rice, milk, one half piece cinnamon, finely cut rind of one half a lemon, five yolks, five tablespoons powdered sugar, two ounces butter, one and one half pints cream, one ounce gelatine. Put the rice, cinnamon, and lemon peel in a little

salted boiling milk and simmer until the rice is tender and the milk all absorbed. Beat the butter to a cream. Add the sugar and beat again. Then add the well-beaten yolks. Beat thoroughly together. Add the hot rice gradually and stir over the fire in a double boiler until the mixture begins to thicken. Do not let it boil. Then pour into a basin and stir occasionally. Whip the cream, melt the gelatin in a very little boiling milk. Strain it and when slightly cooled, stir it gradually into the rice. Add the cream mixing it lightly. Stir from time to time until the mixtures begin to set. Then pour into a mold. To the above, a glass of rum or any other flavoring can be added. Strawberry cream.

Line a basin with fine, large strawberries and fill it with Bavarian cream. Strawberry or raspberry cream. Sufficient fruit to make one pint of juice. One cup powdered sugar, one ounce gelatin, one half cup boiling water, one pint cream. Soak the gelatin in a little cold water. Mash the fruit and mix the sugar with it. when the sugar has dissolved rubbed through a fine sieve dissolve the gelatin in the boiling water strain slowly over the fruit juice beating it rapidly while doing so until the mixture begins to set stir in the whipped cream and pour into a porcelain mold instead of fresh fruit the contents of a tin of apricots or peaches mashed or a grated tinned pineapple can be used Section 15 of the pudding and pastry book.

This is a Libra Vox recording. All LibraVox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org. Read by Betty B. The Pudding and Pastry Book by Elizabeth Douglas. Cold Puddings Charlotte Roos 1 half ounce gelatin, 1 pint cream, 12 lady fingers,

3 tablespoons powdered sugar, one teaspoon vanilla, one tablespoon sherry or liqueur. Set the gelatine to soak in cold water. Line a mold with lady fingers, leaving a little space between each. Whip the cream, add the sugar, vanilla, and wine. Dissolve the gelatin in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time.

Stir until the cream begins to stiffen. Then pour it into the mold and set in a cold plate. or on ice. The mold may be lined with plain or rolled wafers instead of lady fingers. The cream may be flavored with coffee, chocolate, or any fruit syrup. Chocolate Blanc Monge 1.5 ounces gelatin, 1 quart milk, 1⁄2 pound powdered sugar, 4 tablespoons grated chocolate, 1⁄2 teaspoon vanilla. Soak the gelatin for 2 hours, add it to the warmed milk and sugar. Let it heat gently. When the gelatin is melted, strain. Add the chocolate and boil for five minutes, stirring continually. Take off the fire. When nearly cold, beat for 10 minutes with a whisk and add the

vanilla. Pour into a mold, serve with cream. Chocolate meringue. Six whites of eggs, one pound powdered sugar, one teaspoon vanilla, three ounces powdered chocolate. Beat three whites with the sugar for 15 minutes, then add the rest of the whites one at a time beating well. Add the vanilla and chocolate. Drop on stiff note paper which has been well buttered and place upon a board in a slow oven, bake until dry. Cornflower pudding. One pint milk, three tablespoons powdered sugar, three whites of eggs, one half teaspoon vanilla, two heaping tablespoons cornflower. Mix the cornflower to a smooth paste with a little of milk. Put the rest with the sugar in a double boiler. When boiling, add the corn flour. Stir till perfectly smooth and thick. Then leave to cook gently for about 20 minutes. Beat the whites to a stiff

froth. Stir them in and continue stirring for two or three minutes. Take off the fire, add the vanilla. If not perfectly smooth, strain. Pour into a mold. Cream whip. One pint cream, one cup sherry, one lemon, one half cup sugar, two whites of eggs. Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar, and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass. Danish pudding. Three quarter cup pearl tapioca, 1 and 1 half pines boiling water, 1 quarter cup sugar, 1 half cup current jelly, or fresh fruit juice. Soak the tapioca all night. Boil in the water till tender and transparent.

Stir frequently. Add the sugar, a little salt and the jelly or fruit. Stir together till melted. Pour into a dish and set on ice or in a cold place. Serve with cream. Ginger pudding. One half ounce icing glass. 1 half pint milk, 3 ounces butter, 2 ounces powdered sugar, 4 eggs, 1 lemon, 1 small teaspoon powdered ginger, preserved ginger and syrup. Dissolve the icinglass in a very little hot water. Add to it the milk, butter, sugar, and well-beaten yolks. Stir over the fire in a double boiler until it thickens, being careful not to let it boil. Pour into a basin, and when nearly cold, but not set, add the powdered ginger, the whites, beaten to a stiff froth, and the juice of a lemon.

Mix slightly together and pour into a buttered pudding basin to set. Serve with a little chopped, preserved ginger and syrup. Gooseberry Fool 1 pint green gooseberries, 1⁄2 pound sugar, 1 half pint cream. Simmer the gooseberries with the sugar in a very little water until tender. Put through a sieve. Whip the cream slightly and beat well with the gooseberry puree. This can be made with any kind of fruit.

Lemon souffle. Four eggs, seven ounces powdered sugar, six leaves gelatin, over one quarter of an ounce. Three lemons, whipped cream. Soak the gelatin for an hour in a little water. Beat the yolks and sugar for 15 minutes. Add the juice of two lemons and the grated rind of one and a half. Whip the whites to a stiff froth. Stir them lightly in.

Take the gelatine out of the cold water. Dissolve it in a very little hot water. When cooled, pour it very gradually into the mixture, which must be beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream,

flavored with a quarter teaspoon vanilla. Garnish with grated pistachio. Merle alaslaste tina boil some chestnuts peel them and put them through a fine sieve stir over the fire for two or three minutes with sugar to taste and a little cream divide into four parts to one add the yolk of an egg to another a little melted chocolate to another a few drops of cochineal into the fourth a little sage coloring mix each well whip some cream with the white of an egg and sweetened and flavor with vanilla. Pile it in the center of a dish. Put the differently colored chestnut puree separately through a coarse sieve and arranged lightly around and on the cream. This is equally good and simpler to make if coloring is not used.

Pile the sweetened and sifted chestnuts on a dish and cover with whipped cream or garnish with slices of sweetened orange. Morangs. Whip four whites of eggs and a little salt until frothy. gradually adding while doing so a breakfast cup of powdered sugar. Beat until perfectly smooth and firm. Cover a board with white paper. Drop the mixture, one and a half tablespoons at a time,

in oblong shapes upon the paper. Put the board in a very slack oven. When a crust has been formed, scoop out the soft center of each meringue and turn it over to dry inside. If the marangs do not come off the paper easily, moisten it on the underside. Milk jelly. One ounce gelatin, three-quarter cup powdered sugar,

one and three-quarter pints milk, one teaspoon vanilla. Soak the gelatin in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatin. When dissolve, take from the fire. Add the flavoring and strain into a mold. Moose au Fui Givray 1.5 pound sweet almonds, 1.5 teaspoon lemon juice, 3 whites of eggs, 3 ounces powdered sugar,

spinach coloring, 1⁄2 pint whipped cream, sugared fruit. Blanche and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar, beat well together. Stir over the fire for two or three minutes. Take off in color with green coloring. Put the whipped cream in the center of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit. Orange Charlotte. One half ounce gelatin, one cup powdered sugar, one half pint orange juice, one scant cup water, four eggs, lady fingers. Soak the gelatin. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens.

Dissolve the gelatin in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatin into it, beating continually. When cool, but not hard, stir in the whites, beat into a stiff froth and beat all together till it begins to thicken. Then pour the mixture into molds lined with ladies' fingers. This charlotte can be made with the juice of fruit, tinned or fresh. Pa-of-wee. One pint of fruit pulp, one ounce gelatin, one gill cold water, one gill hot water. Crush some apricots, strawberries, raspberries, peaches, or pineapples.

Sweeten and add a little liqueur and lemon juice and, if liked, blanched and chopped almonds. To each pint of fruit, use one ounce of gelatin, which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a china mold. Serve with a rich custard or cream. Pineapple meringue. One half pint cream.

One cup grated pineapple. Four tablespoon sugar. One half ounce gelatin. Seven meringue cases. Whip the cream. Dissolve the gelatin in a very little boiling water. Strain it gradually over the cream, whisking it continually while doing so. Stir in the grated pineapple and the sugar. Beat in a cold place

until the mixture begins to set. Then arrange the meringue the meringues and cream in layers, garnish with crystallized fruits. Pines on horseback. Stale cake, pineapple, wine or liqueur. Cut the cake, which must be plain into small rounds. Chop the pineapple and put it in a basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pineapple into little mounds on each piece. To the juice, add a very little wine or liqueur and arrowroot, in the proportion of a teaspoon to half a pint of juice.

Cook until thick and clear. Pour over the pineapple and cake. Arrange on a dish covering each with a little whipped cream. Queen of puddings. One pint of sponge cake, 10 ratafias, 2 ounces. is sugar, two ounces butter, one half rind of a lemon grated, one pint of milk, four eggs. Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mix well with the sponge cake. Beat the whites

to frothy and stir them in. When thoroughly mixed turn into a buttered pudding dish. Bake half an hour when cold turn out. Spread with a layer of jam and cover with whipped cream. Spanish cream. One pint milk, one half ounce gelatin, one half cup sugar, three eggs, one half teaspoon vanilla. Soak the gelatin in the milk for two hours. Beat up the eggs till very light. Add the sugar and beat again. Bring the milk and gelatin to the boil. Pour over the eggs and sugar, strain, put on the fire in a double boiler and stir till thick. But do not allow it to boil. Add the vanilla and pour into a wet mold. Strawberry sponge. One quart strawberries, powdered sugar, four whites of eggs, one half pint boiling water, one ounce icing glass. Mashed the strawberries with sufficient sugar to sweeten and set them aside for about an hour.

Oil the water and two ounces of sugar for 20 minutes. Add the gelatin which has been soaked for an hour in a little cold water. Remove from the fire and strain. Put the strawberries through a fine cid. Add the syrup gradually, beating hard for five minutes. Beat the whites to a stiff froth. Add them to the strawberries and beat till the mixture begins to set. Put into a wet mold. Serve with whipped cream. Kings Sufflae.

One half pound powdered sugar, three small lemons, three eggs, one half pint whipped cream, three quarter ounce gelatin, one half gill water. Beat the yolks of the eggs. Add to them the sugar. the juice of the three lemons and grated rind of two pour into a double boiler and whisk continually until the mixture thickens do not let it boil strain and set aside to cool melt the gelatine in the water and add it to the cold egg mixture add the cream and the whites whipped to a stiff froth whip lightly together and when beginning to set pour into a mold

garnish with crystallized violets or rose leaves. End of Section 15. Section 16 of the Pudding and Pastry Book. This is a Libravox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org, read by Stacey M. The Pudding and Pastry Book by Elizabeth Douglas.

Pastry General Directions In making pastry, the colder the hands of the maker, the water, and the room, the better. A marble slab is the best thing on which to make it. Otherwise, a hardboard which is kept for pastry only should be used. Use iced water for mixing when possible. Pastry will be flakier if set on ice before it is finally rolled out for use. The flour used should be very dry and should be sifted with a little salt.

Use the best flour only and fresh butter or half butter, half lard. Use as little water as possible. Never need pastry. Use the hands as little as possible. Mix with a knife unless otherwise specified. Bake in a moderate or quick oven. Baking powder, in the proportion of one teaspoon to each quart of flour, may be added when eggs are not used. The baking powder should be sifted twice with the flour before mixing. It is better to bake pastry separately from the fruit when possible. It will thus be much crisper.

To do this, fill the dish which is to be used with stiff crumpled paper, over which a smooth and well-buttered piece should be laid. Cover with the pastry and bake. Remove the pastry and fill the dish with well-sweetened, stewed fruit. Moisten the edges of the dish with white of egg and replace the crust. In making open tarts and tartlets, when the tin is lined with pastry, it can be filled with rice and baked. This is in order to keep the crust crisp. The rice must be taken out and the fruit or jam put in its place just before serving. Plain pastry 1. 12 ounces flour. 3 ounces butter. 3 ounces lard. Salt. Cut up the lard and butter very finely in the flour. With a knife, mix with a little water. Roll and fold up three or four times. Plain pastry 2.

1 pound flour, half pound butter, cold water. Rub the butter into the flour. Add cold water gradually to make a stiff paste. Mixing with a knife, roll out quickly. Plain pastry crust three. Four tarts. Four ounces butter, two ounces lard, ten ounces flour. Beat the butter to a cream. Rub butter and lard very carefully into the flour, adding a little salt. Mix with as little water as possible. Puff pastry. One pound fresh butter, one pound dry sifted flour, salt. Work the flour well with a little water into a still dough. Flower the pastry board slightly. Roll out the dough until one inch thick.

Flatten the butter and put in the center of the dough. Fold the edges up over the butter and roll out very lightly five times, always rolling outwards and using as little flour as possible on the board. The butter must, on no account, be allowed to work through the paste. Set aside in a cold place or on ice for at least an hour. When making tarts, cut off a piece at a time instead of using the whole quantity and roll out very lightly. Bake in a rather hot oven. This is a simple and excellent receipt.

Rich crust 4. 10 ounces flour, 8 ounces butter, juice of a lemon. Rub 2 ounces of the butter into the flour. Mix with the lemon juice and a little water. Divide the rest of the butter into three parts. Roll out the paste, half an inch thick. Cut one lot of butter into small pieces and dab them on the paste. Fold it over three times lengthwise, and then three times the other way.

Roll out again. Repeat the process twice when the butter will be used up. This receipt may be made with baking powder. See general directions. Shortcrest 5. For tartlets. 1 pound flour, 3 quarter pound butter, 2 tablespoons powdered sugar, yolks of 3 eggs, water, salt.

the butter into the flour and sugar. Beat the yolks with a little water. Stir into the flour with a knife until smooth. Biscuit paste 6. For open tarts and tartlets. One pound flour, one quarter pound sugar, six yolks, milk. Sift the flour and sugar together. Stir in the eggs with a knife.

Make into a stiff paste with some milk. About one gill. End of section 16. Section 17 of the pudding and pastry book. This is a Libravox recording. All Libravox recordings are in the public domain. For more information or to volunteer, please visit Libravox.org, read by Stacey M.

The Pudding and Pastry Book by Elizabeth Douglas. Open Tarts and Tartlets Almond Tartlets 1 1⁄4 pound sweet almonds, 5 ounces powdered sugar, 10 drops vanilla, 6 whites of eggs, a few drops of lemon juice. Blanch and pound the almonds with the lemon juice. Add the sugar. Whip the whites to a stiff froth. Stir in the almonds, sugar and vanilla.

Bake in a moderate oven in patty pans lined with puff pastry. Almond tartlets 2. 5 ounces potato flour, 8 yolks, 3 whites, 2.5 ounces butter, 2.5 ounces butter, 2.5 ounces. sweet almonds, one quarter ounce, bitter almonds. Blanch and pound the almonds. Melt the butter. Great the rind of the lemons. Beat the yolks. Mix all thoroughly together, except the whites. Beat them to a froth, and stir them in last. Line two round tins with short crust. See page 127. Spread it with apricot jam and pour the almond mixture over it. Bake in a slow oven. Chocolate cream tartlets. One pint milk, one and a half ounces grated chocolate, one and a half ounces flour, one quarter pound

powdered sugar, one ounce butter, four eggs. Boil the chocolate and milk together. Stir in the flour mixed smooth in a little cold milk. Stir until it thickens. Strain. Pour over the well-beaten yolks. Add the sugar and butter. Stir over the fire until just below boiling point. Line small Tins with a short crust. Fill with the cream and bake. Make a meringue of two whites and two tablespoons of powdered sugar. See page four. Put in the oven to brown slightly. Cream Tartlets 1 pint cream, 1 half pint milk, 2 ounces powdered sugar, peel of one lemon, 8 yolks. Put the cream and milk into a saucepan. When they boil, add the sugar, the very finely paired lemon peel and a little salt.

Stir for a few moments. Pour the cream over the well-beaten yolks. Set back on the fire. When thick, strain into a basin. Set aside in a cool place till wanted. Line some small tins with puff paste. Fill with uncooked rice. Bake.

Take out the rice and fill with custard. Sprinkle with lemon sugar. See page 164. Cream and fruit tartlets. For cream. One teacup cream or milk. Two whites of eggs. One tablespoon powdered sugar.

One half teaspoon corn flour. Line a dish with short crust. Fill it closely with raspberries, strawberries, cherries, or other fruit, and sufficient sugar. Cover with crust, but do not press it down round the edges. When baked, lift off the upper crust and fill with cream. Cream. Scald the milk or cream. Add the whites beaten to a stiff froth.

The sugar and the cornflower mixed smooth. with a little cold milk. Boil three minutes stirring continually. Set aside until quite cold. Fruit Tartlets. Stew the fruit until tender, taking care to keep it whole in plenty of water and sugar. Take out the fruit gently with a skimmer when done. Add a few drops of lemon juice to the syrup. Boil it until reduced to a thick syrup. Lines several small tins with the short crust. Number four or five. Fill with uncooked rice and bake. Take out the sauce. the rice, arrange the fruit in them, and pour the syrup over. Lemon cheesecakes.

One quarter pound butter, one pound loaf sugar, six eggs, three lemons. Melt the sugar in the lemon juice. Add the butter, eggs, taking out the whites of two, and the grated rind of two lemons. Stir until thick and of the consistency of honey. A few pounded almonds may be added. Line small tins with puff or short pastry. Fill with the mixture and bake. Mince meat. Two pounds, suet, three pounds raisins, two pounds sultanas, two pounds currants,

one pound mixed candied peel, two pounds moist sugar, one dozen sour apples, four lemons, grated peel and juice, two teaspoons mixed spice, two teaspoons round ginger, one quarter pound pounded sweet almonds, two grated nutmegs, one half pint brandy, one half pint Sherry. Mix the sugar, spices, and very finely chopped suet. Chop the fruit and peel as fine as possible. Mix all well together, adding the brandy and wine last. It is best made several weeks before using. Orange tartlets, seven oranges, one half pint syrup, one lemon, puff or short paste. Peel six oranges, scrape off all the white skin with a sharp knife. Divide into sections, removing all the rest of the white and seeds.

Drop them very carefully into boiling syrup. See page 151. And let them simmer three minutes. Take the pieces out gently and set them on a sieve to drain over a basin. To the syrup, add the juice of an orange and lemon in the juice that drains from the cooked oranges. Reduce it by boiling till very thick. Line some patty pans with short or puff paste. Fill them with uncooked rice and bake quickly.

Remove the rice, arrange the oranges on the pastry, and pour the syrup over them just before serving. Strawberry tartlets. 1 pound loaf sugar. 1 gill water. 1 wine glass, brandy or sherry. Strawberries. Make a syrup of the sugar and water. Add the brandy or sherry.

Reduce until thick. Pour this syrup over a number of fine strawberries. Line some small tins with short crust. Number 125. Fill them with uncooked rice. and bake in a quick oven. Turn out the rice and fill with the strawberries and syrup. Serve hot.

End of Section 17. Section 18 of the Putting and Pastry Book. This is a Libravox recording. All LeBrovoc's recordings are in the public domain. For more information or to volunteer, please visit Libravox.org. Read by TR Love. The Putting and Pastry Book by Elizabeth. Douglas. American Pies

General directions. The following American Pie recipes are all good. Care, however, must be taken in baking that there is a good bottom heat or the undercrust will be sodden. The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used, but number two pastry is very satisfactory. It should be rolled very thin. Where a covering of pastry is used, it should be slit across the center in three places, about two inches long, to allow the steam to escape. Apple Pie 1 pound sour apples, 7 ounces brown sugar.

Roll out pie crust, number 2, very thin. Line a tin with it, pair and core the apples and cut them in thin sections. Arrange them symmetrically on the under crust. Add the sugar. Cover with a thin over crust, moistening it with water at the edges and pressing down. Make three slits about two inches long in the center of the crust to allow the steam to escape. Bake in a moderate oven. Wellington apples should be used if possible. Coconut pie. One half pound grated coconut, three-quarter pound powdered sugar, six ounces butter, 5 whites of eggs, 2 tablespoons rose water, 1 gill white wine. Cream the butter and sugar, beat for 15 minutes with the rose water and wine.

Stir in the coconut and then the whites, beaten to a stiff froth, lightly and quickly. Pour into a tin lined with No. 2 pastry or puff pastry. Serve cold, sprinkled with powdered sugar. Custard pie. Three eggs, one tablespoon sifted flour, three tablespoons powdered sugar, one teaspoon vanilla, one pint scalded milk. Beat the yolks till light and creamy.

Sift the sugar and flour together. Add it to the yolks. Add a little salt and the vanilla. Beat the whites to a stiff froth. Whip them in. Add the cold scalded milk gradually. Put into a tin lined with puff pastry. Bake 30 minutes.

Lemon pie, one. Two lemons, three eggs, two tablespoons flour, 12 ounces powdered sugar, one pint water, one ounce butter. Grate the rind of the lemons. Pair off with a sharp knife, all the white skin. Cut the lemons into very small pieces,

removing all skin and pips. Place them in an enameled saucepan. Add the sugar, flour and two-thirds of the grated rind and the water. When hot, stir in the beaten eggs. Remove from the fire when just below boiling point, stir in the butter. When cold, pour into a tin lined with thin pastry.

Cover with pastry and bake. Lemon pie two. Two lemons, one and one half cups powdered sugar, one tablespoon corn flour, three eggs, two cups of flour. water, butter, size of a walnut. Mix the sugar, flour, and grated rind of the lemons thoroughly. Beat the yolks till light and creamy.

Add to the sugar and beat well. Stir in the water. Set on the fire in a double boiler. Stir continually. When hot, add the butter. Stir till thick, but do not allow it to boil. When cool, pour it into a rather deep tin, lined with number two pastry or puff pastry and bake. Whip the whites to a frot, adding gradually

three tablespoons powdered sugar, spread on the pie when cold. Put in the oven to brown a little, serve cold. Mints meat. Three quarter pounds meat. One pound suet. Two pounds raisins. One pound currants. Four and a half pounds chopped apples. One pound. golden syrup, two and one half pounds brown sugar, one half pound mixed peel, one half tablespoon salt, one half teaspoon white pepper, one nutmeg grated, one half teaspoon ground cloves, one teaspoon ground cinnamon, one bottle sherry, one half pint brandy. Use lean beef, chop very fine and remove all gristle and fat, mix all well together, adding the wine and brandy last.

Bake as directed for apple pie, or in small covered tarts, using number two pastry. Add a little lemon juice to the mincemeat each time it is used. Mock mincemeat. Six toast biscuits, one half pint molasses or syrup, one half pint brown sugar,

one half pint cider vinegar, three quarter pint melted butter, one half pint chopped raisins, one-half-pint currants, two well-beaten eggs, one dessert-spoon, all-spice, one-half-t teaspoon grated nutmeg, one-half-teaspoon cloves, one teaspoon salt, one-half-teaspoon black pepper, one gill brandy. Crush the biscuits, mix all well together, adding the brandy last of all. Pineapple pie

One-half-pound grated pineapple, one-half-pound powder, sugar, one quarter pound butter, one gill thick cream, three eggs. Beat the butter until creamy, add the sugar and beaten yolks, beating all till very light. Whip the cream, add it to the grated pineapple. Beat the whites to a stiff froth. Stir them lightly in. Mix all together, bake with the under crust of puff pastry or short crust. End of section 18. Section 19 of the pudding and pastry book. This is a Libravox recording. All Libravox recordings are in the public domain.

For more information or to volunteer, please visit Libravox.org. The Putting and Pastry Book by Elizabeth Douglas. Ices. General Directions. If a machine is used and the best should be obtained, it will take about half an hour to freeze a cream or water ice. The cylinder should be set in a pail filled with finely crushed ice and rock salt in the proportion of one part of salt to three or four parts ice. To break the ice, wrap carefully in a flannel and pound it with a hammer or flat iron

until it is broken into very small pieces. Pack it solidly round the cylinder in layers of about three inches, divided by layers of salt. As it is most important that there should be sufficient salt, it is best to measure both ice and salt accurately with a saucer. The cylinder should be turned slowly for the first ten minutes, then quickly. When the mixture is frozen, take out the metal beater, scrape the ice from the sides of the cylinder, beat it well, and pack it firmly down. Put on the cover, fix the cylinder down into the pail, and cover with a piece of old felt or carpeting which has been wetted with salt and water. Leave until it is required.

Water should not be drawn off from the pail until there is so much that the cylinder begins to float. When it does, draw off the water and add more salt and ice. If the ice is to be put into a mold, beat it well and pack firmly into the mold. Cover closely and pack in ice. Care must be taken. in removing the cover of a cylinder or mold, that none of the salt mixture falls into the ice. Ices can easily be made without a machine.

The cylinder is replaced by a long, round biscuit or coffee tin about four inches in diameter. Put the tin in a pail. Pack it round with ice and salt as above. Pour the mixture which is to be frozen into the tin and beat it hard for 10 minutes. Put on the lid firmly. Cover it with ice and then cover the whole thing with a thick blanket or piece of carpet. Leave it for an hour.

Remove the ice on the lid of the tin, wipe it and take it off. scrape off the frozen mixture at the sides and beat very hard again for ten minutes. Replace the cover, ice, salt, and blanket, and leave for five or six hours, only looking occasionally to see if the water must be drawn off and more ice and salt added. This, although a lengthy process, is very simple and inexpensive and most successful. For beating, a long wooden spatula, thin at the end and about the size of a carving knife, should be used. It is essential that rock salt and not common salt be used.

Snow can be used instead of ice, but it is essential. not quite so good. To take out ice, dip the cylinder quickly in hot water and shake it gently. Scald the tins in which ices are made directly they are emptied and dry in the oven. If cream ices are to be put in molds, it will be found more satisfactory to add to them a little dissolved gelatin in the proportion of one half ounce of gelatin to two quarts of cream. Creamices are excellent served with a hot chocolate, fruit, or wine sauce. The sauce should be served separately. End of section 19, read by Bookbard. Section 20 of the Pudding and Pastry Book book. This is the Libravox recording. All Libravox recordings are in the public domain. For more information

or to volunteer, please visit Libravox.org. The Pudding and Pastry Book by Elizabeth Douglas. Cream Icees Cream Ice 1 1 1 quart cream, 1 cup powdered sugar, 1 tablespoon, 1 tablespoon vanilla. Skull to the cream. Add the sugar. When it is melted, set aside to cool. Flavor when cold. Freeze. The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer. Cream ice, two. Frozen custard. One quart milk. Six yoke. 1 and 1 quarter cups powdered sugar, 1 to 2 pints thick cream, 1 to 2 tablespoons vanilla.

Make a custard with the milk, sugar, and yolks. Strain and, when cold, add the cream, flavoring, etc. If the larger quantity of cream has been used, add more sugar. freeze. The custard can be made with cream instead of milk. To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur can be added. Brown bread cream ice. One quart cream, one teacup, one teacup brown bread crumbs, 1 half pound sugar. Dry the brown bread and crumble and sift to very fine crumbs. Add them to the cream and sugar. When the sugar has melted, mix well together and freeze. Caramel cream ice. 8 ounces powdered sugar, 6 yolks of eggs, 1 pint milk, 1 pint cream,

One dessert spoon vanilla. Put the sugar in an iron saucepan with a very little water and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain and when cold add the vanilla and cream. nut cream ice, six ounces chestnuts, 10 ounces powdered sugar, one and one half pints cream, yolks of eight eggs, one dessert spoon vanilla, one half pint whipped cream, boil, peel,

boil, and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for 10 minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another half pint rich whipped cream. Freeze in a mold. Coffee cream ice. Two ounces best whole coffee, green or roasted.

Four yolks of eggs. One quart cream. one half pound powdered sugar. Mix all together. Put in a double boiler and cook until the mixture thickens but does not boil. Strain through a sieve and freeze. Fruit cream ice. To a cream ice, number one or two, add, when partly frozen, any well-sweetened, ripe or tinned fruits, cut into small pieces.

beat well together and cover tightly to freeze. Strawberry cream ice. One half pint strawberry juice, one quart cream, powdered sugar. Mash a sufficient quantity of strawberries to fill, when put through a sieve, a one-half-pint measure. Add them to the cream. Add sugar. until the mixture is very sweet. When the sugar is melted, freeze.

2D-Fruity 1 quart cream ice, 1 or 2, 2 tablespoons maraschino, 1 half pound candied fruit finely chopped. Add the maraschino to the cream. When partly frozen, add the fruit and beet well together. together. Cover closely. End of chapter 20, read by Bookbard. Section 21 of the Pudding and Pastry Book. This is a Libravox recording. All Libravox recordings are in the public domain.

For more information or to volunteer, please visit Libravox.org. The pudding and pastry book by Elizabeth Douglas. Waterices. Syrup. For water ices, etc. 3 pounds loaf sugar, 1 quart water, 1 dessert spoon white of egg. Mix the egg with the water, add the sugar, let it melt, boil and skim until perfectly clear, set aside to cool. Cherry water ice, 1 pint cherry juice, 1 half pint water water, 1 pint water, 1 pint, 1 pint, 1 pint, 1 pint, 1 pint, Syrup, see above. One teaspoon lemon juice. Prepare the juice by pounding the cherries and putting them through a sieve,

adding the water gradually whilst doing this so that all the juice may be carried through. Add the syrup and lemon juice. Frozen Maceduan of fruit with champagne. Carefully prepare some fruit as for fruit salad. sweetening it well with sugar. Pour over the fruit a bottle of champagne. Leave for four hours. Pack in ice for two hours.

Serve in glasses. Frozen punch. One pint lemon juice. One pint syrup. One half pint water. One gill brandy. One gill rum. Five whites of eggs.

Mix the lemon juice, syrup, water, brandy, and rum together. Put in a freezer. When nearly frozen, add the whites beaten to a stiff froth. When well mixed, serve in glasses. Fruit water ice. One quart fruit, one cup cold water, two cups powdered sugar, three whites of eggs.

Crush the fruit and rub it through a sieve. Add the sugar. Stir until it is dissolved. Add the water and unbeaten whites. Freeze in a freezing machine, turning the mixture until it is frozen. Lemon water ice. Six lemons, one half pound lump sugar,

one quart, water, one pound powdered sugar, whites of four eggs. Rub off the peel of the lemons onto lump sugar. Make a syrup with the lump sugar, powdered sugar, and water. Add the juice of the lemons, strain. When cool, add the whites beat into a froth and freeze. Maraschino Punch. 1 half pound powdered sugar, 1 quart water, 1 half pint maraschino, 1 lemon, 1 orange.

Make a syrup of the sugar and water. When cold, add the maraschino and the juice of the lemon and orange. Strain, freeze. Orange water ice. 1 tablespoon gelatin, 1 half cup boiling water, 1 cup sugar, 1 cup cold water, 1 pint orange juice. Soak the gelatin. Dissolve it in the boiling water. When dissolved, add the sugar, cold water, and orange juice.

Stir till the sugar is dissolved. strain, freeze. Pineapple water ice. One and one quarter pounds pineapple, one half pint water, one pint prepared syrup, two lemons. Great and mash one pound of pineapple, fresh if possible. Add the syrup, the juice of the lemons and the water. Put through a seat. cut the rest of the pineapple into very small pieces stir it into the mixture and freeze raspberry water ice one pint juice one pint sugar one pint water juice of two lemons one tablespoon gelatin Follow directions for orange water ice. Strawberry punch.

One quart strawberries. Two and one half cups powdered sugar. Three quarter cups sweet white wine or champagne. One and one half cups water. Put the strawberries in a dish and cover with the sugar. Let them stand for an hour. put through a hair sieve add the wine and water put into a freezer stir till well mixed then leave till frozen end of section 21 read by book bard section 22 of the pudding and pastry book this is a librivox recording all librivox recordings are in the public domain for more information or to volunteer please visit Librevox.org. The pudding in pastry book by Elizabeth Douglas.

Iced puddings, moose, parfait, etc. Caramel moose. Nine yolks of eggs. Three-quarters pound powdered sugar. One and a half pints, milk, one pint whipped cream. Make a custard, see page 15, of the yolks, milk, and quarter a pound of sugar. Strain it and set to cool. Stir half a pound sugar over the fire in an iron sauce pan until a rich brown. Add a little water and boil it for three minutes. Eat the custard over ice for ten minutes. Add the syrup slowly and whipped cream. Beat well together. Fill a mold with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour. Chestnut moose. Six ounces prepared chestnuts. Six ounces powdered sugar. One teaspoon vanilla.

One half pint whipped cream. Boil, peel and pound some chestnuts. Put them through a fine sieve. Take six ounces of sifted chestnuts and mix with the sugar and vanilla. Beat till smooth. Add the cream and more sugar if required. Pour into a mold. Cover with a lid and seal the joints with a paste of flour and water and water. Pack in ice and leave for one hour. Frozen fruit. One tin apricots or peaches. Two cups powdered sugar. One quart water. Cut the fruit in small pieces. Add the sugar and water. When the sugar is dissolved, freeze. One pint whipped cream can be added to the fruit when partly frozen. Any tinned or fresh fruit can be used. Apricots, peaches, pineapple and strawberries are best. Nisselrode pudding. Forty chestnuts, four yolks, one-half-cup powdered sugar, one pint milk, one-half-pint cream,

one teaspoon vanilla, one-quarter-pound shredded candied pineapple, one-half teacup, maraschino. Make a custard of the yolks, milk and sugar, see page 15. Boil, peel, pound, and put through a fine sieve, the chestnuts. Mix with the cold custard and vanilla and put in the freezer. When nearly firm, add the fruit, cream, and marasino. This may be omitted. Beat well together and leave until frozen. Garnish with Angelica and candied cherries.

Parfé. Chocolate. One pint milk. Ten yolks. One half pound powdered sugar. 1 quarter pound chocolate, 1 dessert spoon vanilla, 1 half pint cream. Make a custard of the milk, yolks and sugar, see page 15. Melt the chocolate with a very little water, add it to the custard.

Put through a fine sieve, stir over ice till cold. Add the whipped cream and beat well together. Pack in ice and leave two hours. Perfect. Coffee. 1 pint cream, 1 cup powdered sugar, 1 half cup strong, clear coffee. Mixed together, whip on ice, take off the froth and put into a freezer or mold. Do not touch it, leave for 2 hours. Strawberry cream.

1 half pound sugar, 1 pint water, 1 quart strawberries, 1 half pint whipped cream. Boil the sugar and water for half an hour. Add the strawberries. Simmer gently for quarter of an hour. Take off the fire and cool. When cold, put in a freezer and stir occasionally till frozen. When frozen, stir in the cream, which can be slightly sweetened. Strawberry Moose 1 pound strawberries 1 cup powdered sugar 1 and a half pints cream Crush the strawberries and put them through a fine hair sieve

Put in an enameled saucepan with a little sugar And stir continually over the fire till well mixed Pour into a basin and set it on ice Stirring until it is cold Whip the cream with the rest of the sugar Mix with the fruit line a mold with paper fill it cover it with a round of paper and a lid which should be sealed with a paste made of flour and water pack in ice and leave for an hour vanilla and chocolate souffle sixteen yolks of eggs one cup syrup one cup water one dessert spoon vanilla one pint whipped cream chocolate beat the yolks syrup see page 151 and water and water

together thoroughly. Pass through a fine sieve. Put into a double boiler. Stir until thick, but do not let it boil. Warm a bowl. Pour the custard into it. Add the vanilla. Beat for five minutes. Stir in the whipped cream and pour into a large mold. Pack in ice and leave for two hours. Uncover the mold and pour onto it a cup of cold, melted chocolate, flavored with a little vanilla. Replace the cover and leave another two hours. Cream ice enclosed in a hot souffle. Make a souffle of the required flavor in a large souffle dish. Have ready a cream ice frozen stone hard about four inches less in diameter than the

souffle dish. When the souffle is nearly baked, take it out of the oven, remove the brown top and a little of the soft center. Put in the ice. Cover with the soft mixture and the brown cover and put back into the oven for a few moments. Considerable deftness and great quickness are necessary if this sweet is to be successful. End of Section 22. Read by Sandra, near Montreal, 2022. Section 23 of the Pudding and Pastry Book. This is a Librovox recording. All Libravox recordings are in the public domain. For more information or to volunteer. Please visit Librabox.org. Read by Larry Wilson. The pudding and pastry book by Elizabeth

Douglas. Sugars Colored sugars. Onto some powdered sugar, drop a few drops of any coloring. Stir well and quickly so that the sugar may be evenly colored. When dry, crush between paper if necessary. Keep in a tin in a dry place. Orange and lemon sugar. One half-pound loaf sugar. Three oranges or lemons. Pair off the yellow rind of oranges, tangerines, or lemons very finely.

Let it dry thoroughly. Pound it in a mortar with the sugar. Pass through a fine sieve and keep in a dry place. Or the rind may be rubbed off on lumps of sugar, which must then be dried and very finely crushed. sugared fruits white of egg powdered sugar strawberries cherries grapes red or white currants beat the white of an egg till frothy dip each fruit into it and then roll it in powdered sugar place on white paper and dry in a very slow oven end of section twenty three end of the pudding of pastry book by elizabeth douglas