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Lay in a deep dish alternate layers of bread and butter cut from a French roll, and the following mixture: the yolks of four eggs beaten, four ounces of moist sugar, a few soaked ratafias, a table-spoonful of brandy and a few currants; fill up the dish with these layers, and pour over a little milk, the last layer should be of bread and butter, the whites of the eggs beaten to a froth may, if an elegant appearance is wished for, be laid over the top when the pudding is nearly baked.
Split the savoys in half and place them perpendicularly round the mould to line it; break up the ratafias and put them also in the mould. Dissolve the gelatine, stir it, when cool, into the sweetened and flavoured custard, and pour this gently over the cakes. The mould should be turned out for eating. Rice Cup. Press warm rice, boiled with milk till well soaked and stiff, into a buttered cup.
So did the doctor's wife, and so did Mrs. Gate, at the large carding-mill, who, having high connexions frequently visiting her, might be expected to have a large consumption of ratafias and macaroons.
"You are going to change Minny's diet, and give him three ratafias soaked in a dessert-spoonful of cream daily?" "Quite wrong." "Well, then, Dr. Kenn has been preaching against buckram, and you ladies have all been sending him a roundrobin, saying, 'This is a hard doctrine; who can bear it?" "For shame!" said Lucy, adjusting her little mouth gravely.
BRANDY PUDDING. Line a mould with jar-raisins stoned, or dried cherries, then with thin slices of French roll; next to which put ratafias, or macaroons; then the fruit, rolls and cakes in succession, till the mould is full, sprinkling in at times two glasses of brandy. Beat four eggs, add a pint of milk or cream lightly sweetened, half a nutmeg, and the rind of half a lemon finely grated.
A couple of tablespoonfuls of stewed fruit put into a small bottle is an excellent accompaniment to this cup. Cabinet Cup Pudding. Soak a teaspoonful of gelatine in a dessert spoonful of water. Make a little custard as above, with the third of a pint of milk and one egg. Prepare a small mould by plunging it first into hot water, afterwards into cold water. Take two savoy fingers and four ratafias.
Cut a stale sponge cake into slices half an inch thick and rather smaller than the mould you intend to use for the pudding; lay the slices of cake to soak in brandy flavored with noyau; decorate the bottom and sides of the mould with candied fruits, split cherries, angelica rings, the same of green oranges, and little diamonds of ginger, with a few whole ratafias, dipping them in jelly to make them adhere; lay in one slice of cake, then cherries and ratafias, another slice of cake, and so on, until the mould is three parts full.
Trim straitly about six ounces of savoy biscuits, so that they may fit closely to each other; line the bottom and sides of a plain mould with them, then fill it with a fine cream made in the following manner: put into a stewpan three ounces of ratafias, six of sugar, the grated rind of half an orange, the same quantity of the rind of a lemon, a small piece of cinnamon, a wine-glass full of good maraschino, or fine noyeau, one pint of cream, and the well beaten yolks of six eggs; stir this mixture for a few minutes over a stove fire, and then strain it, and add half a pint more cream, whipped, and one ounce of dissolved isinglass.
Soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine, lay them at the bottom of the trifle dish, and pour over nearly a pint of thick rich custard, made of equal portions of milk and cream, with seven eggs, according to directions for "Custards;" before the custard is added, jam and sweetmeats are sometimes spread over the cakes; a fine light froth is prepared with cream and the whites of two eggs, flavored with wine and sugar, heap it over the trifle lightly.
So out came the famous White Ale, with the long-stemmed glasses proper to drink it from, and a dish of ratafias to corroborate the stomach. And behold, all was bowing and compliments and enmity forgot, till Lord William happened to say "Strong stuff, Squire eh? The Major should look to his head with it, after his morning tankard: but for coffee-drinkers like you and me I reckon there's no danger."
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