Rice Cream Souffle - Iced Orange Sauce Souffle De Creme De Riz - Sauce D'oranges Froide

Put into a stewpan two and a half ounces of castor sugar, the finely-chopped peel of one lemon, three ounces of butter, and one ounce of fine flour; mix this with three ounces of Marshall's Creme de Biz, three gills of cold milk, the raw yolks of four eggs, and a saltspoonful of vanilla essence; stir all together into a smooth paste, then place the stewpan on the stove and continue stirring till the contents boil. Remove from the stove, then add half a gill of cold milk and the whites of five fresh eggs that have been stiffly whipped with a pinch of salt; prepare a souffle dish as for Vanilla Souffle, and pour in the prepared mixture; put a few little pieces of butter on the top, place the dish on a baking-tin, and cook as for Vanilla Souffle, when it should be a nice golden colour. When cooked take up, remove the paper, and replace it with an ornamental gilt band, sprinkle the souffle with blanched and shredded pistachio nuts, dish up on a napkin, and serve at once for a hot sweet for dinner or luncheon with Iced Orange sauce (see Sauces) handed in a sauceboat.

Apricot Pudding - Pouding D'abricots

Put into a basin half a pound of good butter with the finely-chopped peel of one lemon and as much ground cinnamon as will cover a threepenny-piece, and a saltspoonful of Marshall's Apricot Yellow; work these together with a clean wooden spoon for about ten minutes, then add half a pound of fine castor sugar, and work these together again for about five minutes, and by degrees add half a pound of whole fresh eggs and half a pound of fine flour that has been passed through a wire sieve, mixing these into the other ingredients thus: one egg and a tablespoonful of flour sprinkled in until all are united; to this add four preserved apricots that have been cut up in little dice shapes, and half an ounce of Cowan's Baking Powder. Take a plain or fancy timbal mould with a pipe, butter it well with warmed butter by means of a paste-brush, and while the butter is warm sprinkle it all over with browned breadcrumbs, and then three parts fill the mould with the prepared mixture;" place in the pipe a band of buttered paper in which a peeled potato or carrot is placed, to prevent the mixture running away through the pipe, and fix also a band of buttered paper round the outside of the mould, and standing about three inches above it. Put the pudding into a moderate oven on a baking-tin and bake it for rather better than one hour; turn out on a pastry rack with a dish under it and pour over it some Maraschino syrup (vol. i. page 42), then dish the pudding up on a hot dish, on which it has to be served, and cover it entirely with yellow Apricot sauce (see recipe), pouring some of the sauce also round the base of the dish; sprinkle lightly over it some finely-shredded blanched almonds and pistachio nuts, and serve. Enough for eight to ten persons.