1299. - Cheesecake-Stock, That Will Keep for Several Years

To a quarter of a pound of butter put one pound of loaf-sugar broken into small pieces, six eggs, leaving out two whites, the rind of three lemons grated, and the juice of three; put them all into a pan, and let them simmer over the fire until the sugar is dissolved, and it begins to thicken like honey. When cold put it into sweetmeat pots for use. When made into cheesecakes, add grated sweet biscuits.

Line the small tartlet pans used for these small cakes with good, but not too light, puff-paste: make them of a deep yellow color, and put on each a strip of candied citron.

1300. - Icing for Fruit Pies And Tarts

The common mode is to take the white of an egg, whisked to a froth, mixed thickly with pounded sugar, and laid on with a quill feather. For larger tarts it should, however, be laid on more thickly, and comfits or lemon-peel may be stuck into it.

1302. - Richmond Maids Of Honor

These delicious little cakes, which every inhabitant of London who pays a visit to the most picturesque part of its environs knows so well, derive their name from a period when cookery was not thought to be a degrading occupation for those honored with that title. It is stated that they originated with the maids of honor of Queen Elizabeth, who had a palace at Richmond.

Sift half a pound of dry curd, mix it well with six ounces of good butter, break the yolks of four eggs into another basin, and a glass of brandy; add to it six ounces of powdered lump-sugar, and beat well together one very floury baked potato cold, one ounce of sweet almonds, one ounce of bitter ditto pounded, the grated rind of three lemons, the juice of one, and half a nutmeg grated, mix these well together and add to the curds and butter; stir well up, and proceed as before, filling the tartlet-pans.

1305. - Baked Chicken Pudding

Cut up a pair of young chickens, and season them with pepper and salt, a little nutmeg and allspice. Put them into a pot with two large spoonfuls of butter, and water enough to cover them. Stew them gently, and when about half cooked, take them out and set them away to cool. Pour off the gravy, and reserve it to be served up separately. Make batter of a pound of sifted flour, stirred gradually into a quart of milk, six eggs well beaten and added by degrees to the mixture with a very little salt. Put a layer of chicken into a very deep dish, and pour over it some of the batter; then another layer of chicken and another of batter; having a cover of batter at the top. Bake till brown. Break an egg into the reserved sauce, boil up, and serve it in a sauce tureen to eat with the pudding.

1306. - Beefsteak Pudding

Of all savory puddings perhaps those made with beef are the best. The following is the mode of making them in all the clubs:-

Take from one pound to one pound and a half of the inside of a sirloin of beef, or the same quantity of rump-steak, cutting off part of the fat: beat it until tender, cut it thin, and divide it into small slices along with two mutton kidneys or one veal kidney; to these add a dozen of native oysters, bearded. The whole is then seasoned with pepper and salt and a minced shalot. Boil it from two and a half to three hours. When done have ready some strong beef gravy, made savory with a little mushroom ketchup; make a hole in the paste and pour it into the pudding.

If for a family pudding, the oysters and the kidneys may be omitted: let the steak be prepared as above, adding, if you choose, some layers of sliced onions.