Page:Mrs Beeton's Book of Household Management.djvu/1033

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Ingredients.—1 penny roll, 2 ozs. of ground almonds, 1 oz. of butter, 1 oz. of castor sugar, 1 pint of milk, 3 eggs, the grated rind of 1 lemon, a good pinch of cinnamon.

Method.—Butter a piedish and line the bottom with thin, buttered slices of roll. Mix the almonds, lemon rind and cinnamon together and put ½ into the piedish. Cover with thin slices of roll, then add the rest of the almond mixture, and again cover with slices of roll. Boil the milk, and add to it the sugar; beat the eggs well, then pour on to them the hot, NOT BOILING, milk, and stir well. Now add the milk, etc., to the rest of the ingredients in the piedish, but in tablespoonfuls, to avoid floating the slices of roll. Cover the pudding and let it stand for ½ an hour, then bake it gently for about an hour.

Time.—1¾ to 2 hours. Average Cost, 9d. to 10d. Sufficient for 5 or 6 persons.

Ingredients.—4 ozs. of ground almonds, 3 ozs. of butter, 2 ozs. of sugar, 2 ozs. of cake crumbs (stale sponge cakes serve), 1 pint of milk, the juice and grated rind of ½ a lemon, 4 eggs, puff paste.

Method.—Cream the butter and sugar together, add the eggs, beating each one in separately, the cake crumbs, lemon rind and juice and almonds. Boil the milk, pour it over the rest of the ingredients, stirring all the time, return to the saucepan, and stir over the fire until the mixture thickens. Have ready a piedish with the edges lined with paste, pour in the mixture, and bake gently until brown and set. Serve either hot or cold.

Time.—20 to 30 minutes to bake. Average Cost, about 1s. 2d., exclusive of the paste. Sufficient for 6 or 7 persons.

Ingredients.—2 ozs. of ground almonds, 1 oz. of castor sugar, ¼ of an oz. of butter, 2 tablespoonfuls of cream, 2 tablespoonfuls of brandy (milk may be substituted), 2 eggs.

Method.—Thoroughly beat the eggs; add to them the almonds, sugar, cream, and brandy, and mix well. Melt the butter, add it to the