Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

mould for that purpose, but it is easier in a towel and quite as good. When taken from the water, remove the towel, cut a little piece of the pudding off to make it stand better on the dish. The place cut off is generally where the towel was tied, being the less smooth. The cut following shows a plum-pudding boiled in a towel. Serve with a sauce for puddings. The sauce may be served in a boat, or spread all over the pudding. When served the second day, or cold for supper, it is cut in slices; some Jamaica rum is poured over it, then set on fire, basting as long as it burns, and serve. It is generally burnt on the table, but the rum may be poured over in the kitchen. The cut below represents a whole one with rum around it and on fire. [Illustration] _Biscottes._--Put half a pound of flour on the paste-board and make a hole in the middle of it; put in the hole four ounces of sugar, one ounce of butter, three yolks of eggs, and a few drops of essence to flavor the cakes. Mix and knead the whole well with the hand. When like dough, roll it under your hands and bring it to a rope-like form of about three-quarters of an inch in diameter; cut it in pieces about two inches long; roll again with the hand so as to make a ball of each; then roll again with both hands so as to give each piece a round, elongated, olive shape; that is, smaller at each end than at the middle. Put them in a baking-pan, greased with butter; glaze each piece well with egg and a little sugar beaten together, then, with a sharp knife, which you dip in flour, make a cut on the top and into each cake, lengthwise, about three-quarters through, and bake in an oven at 350 degrees Fahr. Serve cold. It is an excellent cake for tea as well as for dessert. _With Almonds._--Add to the above mixture one ounce of pounded