Show t toothsome sweets oy by nicolas nicola soyer chet chef of brooks club london pudding a ia I 1 tomo some slices of stale french bread and toast to i light crisp brown thet thee spread thickly first with butter butter then with golden syrup place a layer of goldon golden syrup in a well greased paper bouille dish sprinkle it with washed and dried chopped currants chopped out aul atanas tanni a little chopped lemon peel and it very little grated nutmeg ot or als pico put a layer of 0 the th toast then currants currant sultanas eul sul tanax tanas pool peel and spice and re peat the layers until the dish atah Is t full make a custard with halt half a pint of milk the well beaten yolk of an ess egg and a of powdered ugar sugar pour over the whole and leave for or alteen minutes meanwhile whip tho the white of an egg ss to td a stiff B tin froth with a few drops drop of lemon juice add a powdered pow derod ed sugar and dile hibb altop on top of at ane pudding put in a well bui tired bag baff bake to a golden brown for or thirty minutes ml nute and servo arvo the th sai mixture may be ba omitted na the tha custard tua tard made mad with tho the whole W ol 01 essin that case bake the pudding for thirty alve minutes dust komg powdered sugar over and verve serve genotte paste paito take six ounces of flour and sift tt ii on a sliest cheat ot of paper then halt half a pound of powdered castor sagar and five of 0 butter welt molt ed but riot not hot break six eggs aj in a basin and place the bazin in some boiling water in a separate pan placed over gentle heat wat the eggs and sugar augar for or twenty minutes or so ao with an aa egg beater to ft a nice consistency take tho the basin oft oc the fire and boat the contents a little again add flour aud and butter mix lightly with a wooden spoon tut but do not stir clr it if up to a cream flavor according to taste tuko tiny any kind of mold or taa ala you like well butter A t and dredge with castor sugar three parts fill it with the paste isto and place in the paper bi baa allow thirty five avo minutes in a moderate oven oren 1911 by sturgle walta company |