Allied Cookery: British, French, Italian, Belgian, Russian

a mould which has been buttered and well sprinkled with powdered sugar and steam 45 minutes. Serve with any sweet sauce. With a larger quantity of raisins this resembles an old time "Whisper Pudding." So called because the plums were close together. GINGER ICE-CREAM (Canadian) Make a pint of custard. When it is cold add 1/2 pint unsweetened condensed milk, 1/2 pint unsweetened condensed cream, 2 tablespoons of chopped preserved Canton ginger, and 4 tablespoons of the syrup from the ginger jar. Freeze. ALMOND CAKE (Canadian) The ingredients are: Whites of 10 eggs, 1 cup of flour, 1-1/2 cups of sugar, 1 teaspoonful of cream tartar; the method of mixing similar to angel cake. Bake in 3 layers. For the filling: Yolks of 4 eggs, 1 tablespoon of sugar, 2 teaspoons of corn-starch mixed in enough milk to moisten, 1 pint of cream. Heat the cream in a double boiler, then add other ingredients, stir constantly and do not let it thicken too much; add a few drops of almond flavouring and 1/2 cup of chopped almonds. For the frosting: White of 1 egg beaten stiff, 1 cup of sugar with enough water to melt it. Boil 2 minutes. Stir half of it into the egg, let the remainder boil thick. Add all together and beat to the right consistency; flavour with sherry or Madeira. QUEEN CAKES (English) Melt 4 oz. of butter, then add 4 oz. of corn flour, 4 oz. flour, 6 oz. sugar, 3 eggs, 1/8 of a teaspoonful of lemon-juice, 1/8 of a teaspoonful of lemon extract, 1 small teaspoonful of baking powder. Beat well for 10 minutes and then bake in well-buttered patty pans in a warm oven. FRANCESCAS Mix together 2 eggs, 1 cup of sugar, 1/2 cup of butter, 1/2 cup of flour (scant), 2 squares of melted bitter chocolate, and 1 cup of chopped (not too finely) walnuts. Bake on well-buttered paper in moderate oven. Cut in squares while hot. OAT CAKES (Canadian) Cream 1 cup of sugar with 1 tablespoonful of butter, add 2 cups of rolled oats, a few drops