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Show Puddings of Decrre2 By Nicolas Soyer, Chef of Brooks' Club. London. Pudding a la.Baronne: Take half a pound of well-washed, dried and picked currants, half a pound sultana raisins, half a pound of breadcrumbs, an ounce of chopped citron and four tablespoonfuls of golden syrup. Mix all well together, then add an ounce i of self-raising (lour and the well-beaten well-beaten yolks of two eggs, mixed with a pint of milk. Beat all well together and finally add the whites of the eggs, j whipped to a firm froth. Fill with i this a well-greased paper souflle dish. I place carefully in a bag and bake In I oven for an hour and a half. Turn out carefully and serve with a little beated golden syrup poured over and wound it. Pudding a la Mayence: Rub half pint of brepderumbs through a fine wire sLve, add a tumblerful of any wine and water, the grate, I rind of a small lemon, firrt v...i:-iied a;:d ried, three heaped up tablespoonfuls of powdered sugar and one ounce of butter. but-ter. Mix all togetner and pour the mixture into a buttered souflle d'.sh. Add the well beaten yolks of two eggs and the juice of a small lemon carefully care-fully strained. Beat the whites of the eggs to a stiff froth with a pinch of salt and powdered sugar to taste, color to a pale green with a few drops of spinach coloring or pale pink with a little carmine or cochineal. Pile on top, place in a bag, put into a very moderate oven and bake till the meringue is firmly set. (Copyright, 1911, by Sttirgis & Walton Company.) |
