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Savarin Pudding

A large bisquit de savoie partly saturated with a fine liqueur and served hot with cream.

Prepare one or two cake moulds by brushing over with the clear part of melted butter. When cold and set, or nearly so, sift in some powdered sugar to coat the moulds, and turn out the surplus. Then make the cake. 14 ounces of granulated sugar. 12 eggs. 12 ounces of flour--good weight. 1 teaspoonful of vanilla extract. 1/4 pint of brandy.

Have the ingredients all quite cold. Beat the sugar and eggs in a round bottomed kettle, with a arge wire egg-whisk, half an hour by the clock. Then "cut in," or lightly stir in the flour with a spoon, then the extract and brandy. When all the flour is out of sight stop stirring and bake the cakes as soon as you can. Sift granulated sugar on top before baking. Have a moderate oven and not the least dark color about the cakes. They bake easily in about half an hour.

When done pour into them through holes made with a knife point or funnel about a pint of nice lemon or orange syrup with half as much curacoa or maraschino mixed in. Serve with either hot cream sweetened or a plain custard in the saucers.

In about forty-nine out of every fifty places where these puddings are made they have to be baked in ranges or stoves, and take their chance for their turn with meats, fishes, pies, potatoes, parsnips, etc., etc., so that special attentions and graduated fires are out of the question. With the utmost respect for the fiftieth, the writer avows a greater desire to be of service to the forty-nine, and for an easier way recommends the annexed.