Alexandra Sauce

Put into a stewpan two bayleaves, the peel and juice of one lemon, two ounces of castor sugar, one tablespoonful of apricot jam, as much ginger as will cover a sixpenny piece, and half a pint of water; boil together for about fifteen minutes, then add to it an ounce of arrowroot mixed with a wineglassful of brandy and a few drops of liquid carmine. Tammy, or rub through a hair sieve, boil up, and use.

Almond Pudding A La Boleno Pouding Aux Amandes A La Boleno

Pound half a pound of blanched Jordan almonds till smooth, mix with them three ounces of crushed ratafia biscuits, two tablespoonfuls of orange-flower water, two ounces of warm butter, one and a half ounces of Marshall's Creme de Riz, one and a half gills of cream, six whole raw beaten-up eggs, three ounces of castor sugar, and half a gill of Maraschino syrup. Line a well-buttered Charlotte mould with buttered paper, dust it over with dried cocoanut and freshly-made white breadcrumbs, pour the mixture into this and let the contents steam for one and a half hours (see page 433), then take up, turn out the pudding on to a hot dish, and pour Almond sauce round the base. Serve for a sweet for dinner.

Almond Sauce

Mix one and a half gills of cream with one and a half ounces of castor sugar, three raw yolks of eggs, a wineglassful of brandy, and one and a half ounces of butter; stir in the bain-marie till it thickens, then tammy, add to it one ounce of finely-shredded blanched almonds and a few drops of almond essence, rewarm in the bain-marie, and use.

Pudding A La Belleline Pouding A La Belleline

Take two ounces of fresh butter, the peels of two oranges chopped fine, and as much of Marshall's Apricot Yellow as will cover a threepenny piece; work these till like a cream, then mix in three ounces of castor sugar, three ounces of Vanilla biscuit crumbs, and two ounces of dried cocoanut chopped fine; stir till quite smooth, then add six raw yolks of eggs, a wineglassful of brandy, one ounce of finely-chopped candied lemon peel, a gill of cream, and four whites of eggs that have been whipped stiffly. Well butter a timbal or other mould, dust it over with white breadcrumbs, and pour the prepared mixture into it, and poach the pudding for one hour and a quarter (see page 433). When cooked take up the mould, turn out the pudding on a hot dish, and pour Apricot sauce (vol. i.) round the base. Serve very hot for a sweet for dinner.

Caramel Pudding A L'empress Frederick Caramels A L'empress Frederick

Pat into a plain round mould the strained juice of one lemon, two ounces of castor sugar, and about twelve drops of vanilla essence; place the mould on the stove till the sugar becomes a deep golden colour, then dip the outside of the mould into cold water. Put four ounces of fresh Moka coffee berries into a saute pan, place this on the stove until the berries are a good brown colour (which will take about fifteen minutes), put them in a pan with one pint of cream, a split pod of vanilla, and four ounces of castor sugar; stand the pan on the side of the stove until the cream is scalded, but do not allow it to boil; remove the pan to a bain-marie, and let the contents infuse for about half an hour, then strain, and allow the mixture to cool. Put eight whole eggs in a basin with a tablespoonful of brandy and the same quantity of Maraschino liqueur, and mix these up well together with a fork; then add the cream mixture prepared as above, and pour it into the mould containing the caramel to within one inch of the top and steam for about one and a half to two hours (see page 433), during which time sprinkle in the mould two ounces of desiccated cocoanut, adding about a dessert-spoonful at the time; the first portion should be added when the caramel has been in the stewpan about twenty minutes, and the other portions at intervals of a quarter of an hour; by thus adding the cocoanut the caramel should when cut show a layer of custard and a layer of cocoanut. When the caramel is cooked take up the mould and carefully shake it, then turn out the caramel on to a dish and serve either hot or cold for a dinner sweet, or it can also be served for any cold collation.