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International Public Administrations in Global Public
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Privatization of Public Services
Routledge Studies in Employment
and Work Relations in Context
EDITED BY TONY ELGER AND PETER FAIRBROTHER
The aim of the Employment and Work Relations in Context Series is to address
questions relating to the evolving patterns and politics of work, employment,
management and industrial relations. There is a concern to trace out the ways in
which wider policy-making, especially by national governments and transnational
corporations, impinges upon specific workplaces, occupations, labour markets,
localities and regions. This invites attention to developments at an international
level, marking out patterns of globalization, state policy and practices in the context
of globalization and the impact of these processes on labour. A particular feature
of the series is the consideration of forms of worker and citizen organization and
mobilization. The studies address major analytical and policy issues through case
study and comparative research.
5 Industrial Relations in
Education
Transforming the School
Workforce
Bob Carter, Howard Stevenson
and Rowena Passy
Privatization of Public Services
Impacts for Employment, Working
Conditions, and Service Quality in Europe
Edited by
Christoph Hermann and Jörg Flecker
Typeset in Sabon
by IBT Global.
Contents
1 Introduction 1
CHRISTOPH HERMANN AND JÖRG FLECKER
Contributors 207
Index 211
Tables
With the 2007–2009 fi nancial crisis and the following austerity pro-
grammes, privatisation and marketisation of public services are again on
the top of the political agenda. In the past liberalisation and privatisation
have already profoundly changed the provision of public services in Europe.
Since the mid-1990s and in some member states even before, public monop-
olies have been abandoned in favour of markets and competition. Market
mechanisms were introduced into services such as healthcare, which previ-
ously depended on detailed and comprehensive planning. In some countries
even public hospitals have been privatised. While politicians often portray
the changes as a win-win situation, because they supposedly lower costs
and improve public service quality, the evidence far from supports this
assertion. On the contrary, jobs cuts and deteriorating employment and
working conditions may lower the service quality. This is only one of the
reasons why the focus should be much more on the public service workers,
who are under threat to be the main loser of these processes.
This is one of the major outcomes of a three-year research project funded
by the European Commission under its Sixth Framework Programme. The
objective of the project was to investigate the impact of the liberalisation
and privatisation of public services on employment, productivity and ser-
vice quality (Privatisation of Public Service and the Impact on Quality,
Employment and Productivity, or PIQUE).1 The assumption was that fi rst-
class public services, as promised by the European Commission and by the
member states, depend on decent jobs and working conditions. An earlier
study carried out by FORBA-Working Life Research Centre in Vienna and
funded by the Austrian Chamber of Labour had shown that liberalisation
and privatisation had a strong and mostly negative effect on employment. 2
The unexpected strong response to this earlier study proved that there is an
urgent need for further and more systematic research. The main results of
this research, perhaps the fi rst of its kind, are presented in this book.
For most parts, the book covers six countries—Austria, Belgium, Ger-
many, Poland, Sweden and the United Kingdom—and four public service
sectors—electricity, postal services, local public transport and hospitals.
Occasionally the analysis is complemented by findings from other countries
2 Christoph Hermann and Jörg Flecker
and sectors. The fi ndings are derived from a number of different research
packages, focusing on different but related topics and applying different
research methods, including literature reviews, company case studies (based
on qualitative interviews), secondary analysis of data and the conducting of
a representative survey.
A series of twenty-three case studies in the investigated sectors was at the
core of the research (see Table 1.1). It was conducted to analyse the impact
of liberalisation and privatisation at the company level and to better under-
stand the consequences for work, employment and service quality. The main
research questions were: What strategies do companies adopt in view of lib-
eralisation? What restructuring processes are triggered by changes in mar-
ket regulation and ownership? How is employment and how are working
conditions changing, and what are the impacts on service quality? The case
studies are based on a total of about 185 qualitative interviews conducted
with managers, work council and trade union representatives and workers.
In addition to interviews the case study material included academic litera-
ture, press coverage of the companies, company documents and company
Internet presentations. In order to guarantee the anonymity of the persons
and institutions involved in the research, the case studies were given fake
company names. The research material was used in within-case analysis and
interpretation which resulted in case study reports internal to the projects.
These reports were then subject to a cross-case analysis the outcome of which
was presented in the projects’ case study report and fed in the chapters of this
volume that are dedicated to the individual sectors (Chapters 3–7).
NOTES
INTRODUCTION
OUTCOMES
Electricity Sector
The electricity generation market in Germany and Sweden saw an increase
in market concentration after liberalisation, while in Austria and Belgium
there were already high degrees of market concentration before EU liberali-
sation of the electricity sector (which focused on increasing competition in
the electricity supply market). Also in Poland and the UK, market concen-
tration in the electricity supply market is considerable. Out of the seventy
British companies in the supply segment, only six had a market share of
more than 5 per cent in 2006, and the three largest fi rms supply almost
65 per cent of electricity consumed in the UK (Pond 2006a). In Poland the
regional distribution companies still dominate electricity supply to a very
large extent in the region they each serve, despite the presence of a huge
number of private undertakings specialised in electricity supply.
Postal Sector
In the letter market, concentration has generally decreased in the letter
delivery market, but only by a few per cent. As of 2006, the new competi-
tors account for 7 per cent of the market in Sweden and Germany, 4 per
cent in the UK, 3 per cent in Austria and Belgium and only 1 per cent
in Poland (Andersson and Thörnqvist 2006b; Drews 2006; Pond 2006b;
Hofbauer 2006b; Verhoest and Sys 2006c; WIK Consult 2006). Even in
the package and express delivery markets, the number of companies with
significant market shares is limited. Instead, many of the new companies
are national branches of large international express mail services.
Local Public
Postal Services Electricity Transport
* 2006.
Source: PIQUE sector reports. Due to a lack of exact and comparable data for specific sectors
and countries, classifications are based on estimations of the national research teams. For more
detail, see the country reports for each sector.
the growth of competition smaller companies are taken over by larger ones,
thus again increasing concentration levels. This is precisely the experience
in local public transport in Sweden (Hamark and Thörnqvist 2006). On a
much smaller scale, concentration processes can also be seen in local public
transport in Germany and Poland. In sum, even if liberalisation has led to
the abolition of national or regional monopolies—the exception is local
public transport in Belgium where there are still regional monopolies—
the resulting market structures are typically characterised by very high or
rather high degrees of market concentration. Hence, what often happened
was a shift from regional monopolies to national oligopolies.
The number of providers and their market shares, i.e. the degree of market
concentration, is only one indicator of the intensity of competition in newly
liberalised public service markets. Further elements that impact competitive
market structures include the number of markets open to competition and the
kind of competition, as well as the extension of customer choice.5 Taking into
account all of these elements, we developed a map of the evolution towards
more competitive market structures in the countries and sectors included in
this analysis. The results are presented in Table 2.1.
According to the countries and sectors covered in the survey, only a few
sectors show a clear shift towards highly competitive market structures.
As can be seen in Table 2.2, the UK has a highly competitive market in
electricity. The previously high level of competition in markets for local
The Process of Liberalisation, Privatisation and Marketisation 17
Table 2.2 Progress towards Fully Competitive Market Structures*
* 2006; based on evolution of number of providers, their market shares, kind of competition and number
of markets involved.
Source: PIQUE sector reports. Due to a lack of exact and comparable data for specific sectors and coun-
tries, classifications are based on estimations of the national research teams. For more detail, see the
country reports for each sector.
public transport in UK and Sweden are still strong but declining because of
intense market concentration processes, which result in market dominance
by a few providers. Moderate progress towards more competitive markets
with partly rather limited competition was made in Germany, Sweden and
the UK in postal services; in Germany in local public transport; and in
Sweden in electricity. However, progress was rather limited, limited or very
limited in the remaining sectors, including all four sectors in Austria and
Belgium and three out of four sectors in Poland.
* 2006.
** 49 per cent of incumbent in private hands.
***Large or dominant share of non-profit private hospitals.
Source: PIQUE sector reports. Due to a lack of exact and comparable data for specific sectors and coun-
tries, classifications are based on estimations of the national research teams. For more detail, see the
country reports for each sector.
FORMS OF REGULATION
SUMMARY
NOTES
REFERENCES
INTRODUCTION
While the privatisation of the UK’s previously fully publicly owned elec-
tricity industry was well under way in the mid-1990s and markets were
fully opened by 1999, in the majority of European countries liberalisation
only took off in the late 1990s, after the adoption of the 1996 EC Elec-
tricity Directive (Jamasb and Pollitt 2005; Thomas 2006c). On the one
hand, the directive called for a gradual opening-up of retail markets for
the largest customers (40 gigawatts per year starting from 1999; 20 giga-
watts per year starting from 2000 and 9 gigawatts per year starting from
2003). On the other, it imposed the requirement to legally separate net-
work maintenance from other activities, or at least to establish separate
accounting systems in order to permit equal network access to competing
providers. This was followed by the Second Electricity Directive in 2003,
which imposed the creation of fully liberalised markets for commercial
users by 2004 and for residential consumers by 2007. It also included a
number of additional unbundling requirements and the establishment of
national electricity regulators (ibid.).
Austria and Belgium largely followed the EC directives and implemented
the changes through national legislation. However, while Austria had fully
liberalised its electricity markets by 2004, Belgium waited until 2007 to
abandon any remaining restrictions on market access. Furthermore, while
the larger Austrian electricity suppliers have traditionally been publicly
owned, and liberalisation was subsequently accompanied by a gradual
increase in private ownership, the Belgian electricity industry has for a long
time been dominated by one large private provider. In Poland, the break-up
of the state-owned electricity industry started in the early 1990s but it pro-
ceeded only slowly. Although markets were fully liberalised in line with the
EC directive in 2007, unbundling processes still need to be completed, and
the long-planned transfer of assets to private shareholders has only recently
gained momentum.
In spite of liberalisation, competition is still limited in European electricity
markets (Gálvez, González and Velasco 2009; Green 2006; Thomas 2007).1
34 Christoph Hermann and Richard Pond
Electricity monopolies were often replaced by oligopolies. Market concen-
tration is particularly high in Belgium with two companies dominating the
wholesale and retail markets. Concentration is also high in Austria, in par-
ticular in retailing, while the UK and Poland show considerable yet signifi-
cantly lower market concentrations. Yet while in the UK more than half of
the households have at least once switched their electricity supplier since they
had a choice to do so, in Poland households only recently started to change
providers. In Belgium the proportion of those who have switched is 22 per
cent, in Austria 11 per cent (Vandekerckhove, Vael and Van Gyes 2008, 131;
Gálvez, González and Velasco 2009, 8–9). However, as we will describe in
the following pages, electricity companies have applied similar strategies to
cope with liberalisation regardless of the actual degree of competition.
This chapter summarises the findings from five company case studies car-
ried out in the electricity industry: one was conducted in Austria, Poland and
the UK, while in Belgium three case studies were conducted, including two
traditional electricity providers and a newcomer. Table 3.1 summarises the
main history and characteristics of the case study companies. Five companies
are vertically integrated providers active in generation, distribution and retail-
ing, and they are major players in their respective markets. One company is
only active in selling electricity and has only recently become a significant
competitor on the national retail market. None of the case study companies is
a leading supplier on the European scale, yet in several cases the parent com-
panies are among the dominant players in the European energy industry.2
The findings will be presented in terms of company reactions (the second
section of the chapter), organisational change (the third section), as well as the
impact on employment (the fourth section), industrial relations and human
resource management (the fifth section), work organisation and working con-
ditions (the sixth section) as well as consequences for productivity and service
quality (the seventh section). The chapter ends with some conclusions.
COMPANY REACTIONS
Fruit Fritters
Fritters may be made of apples, bananas, oranges, apricots, pine-
apple, peaches, etc. The fruit should be ripe and perfect.
Cut apples across in slices about a third of an inch thick. Take out
the core from the centre of each piece.
Cut each slice of pine-apple into four pieces.
Slice bananas lengthwise, cutting each slice in half if too long.
Cut peaches and apricots in quarters.
All fruit for fritters is best soaked for a couple of hours in well-
sweetened brandy, rum or kirsch, to which a little ground cinnamon
and the finely grated peel and the juice of a lemon have been added.
The fruit must be well drained before it is dipped in batter.
When this is not done each piece of fruit should be sprinkled with
sugar, a very little lemon juice and spice.
For frying see general directions.
Henriettes
1 egg
¹⁄₂ gill cream
Salt
1 salt-spoon baking-powder
¹⁄₂ tea-spoon vanilla
1 tea-spoon brandy
Flour
Beat the yolk and white separately. Mix all smoothly together with
sufficient flour to roll out. Roll as thin as possible, and cut into
squares and ribbons. Fry in boiling lard. Drain and sprinkle with
flavoured sugar (see p. 164).
Orange Fritters
Peel and divide several sweet oranges into sections. Scrape off all
pith with a sharp knife. Take out the seeds. Drop them into a syrup
made of water, sugar and a table-spoon of brandy, and let them
simmer for a few minutes. Take out and drain on a sieve. Dip in
batter and fry (see p. 41). Put in the oven to drain and sprinkle with
orange sugar (see p. 164).
Pine-Apple Fritters
1 pine-apple (fresh or tinned)
2 cups flour
1 table-spoon melted butter
1 egg
Water
Pare and grate the pine-apple. To the juice add the flour. Mix
perfectly smooth. Add the well-beaten yolk, a little salt and the butter.
If fresh pine-apple is used add sufficient water to make the batter
thin enough to drop from the end of spoon. Beat the white of egg to a
stiff froth and stir it in quickly and lightly when ready to fry. Drop into
the boiling fat by the table-spoon and fry a golden brown. Drain on
paper in the oven and dust with lemon sugar (see p. 164).
Portuguese Fritters
(Pain Perdu)
1 pint milk
1 yolk
2 table-spoons sugar
Bread
2 ozs. butter
1 dessert-spoon orange-flower water
Boil the milk with the sugar, grated rind of a lemon, and orange-
flower water until it is reduced one half.
Cut several slices of bread half an inch thick. Take off the crust
and cut the bread into rounds about the size of the top of a tumbler.
Dip these in the milk and then in the well-beaten yolk. Fry in butter.
Sprinkle with lemon sugar (see p. 164) or put on each one a
spoonful of jam. Serve very hot.
Soufflé Fritters
(Beignets Soufflés)
1 cup water
2 ozs. butter
4 ozs. flour
1 tea-spoon powdered sugar
6 yolks
3 whites
Set the water on the fire. Add the sugar, butter and a little salt. As
soon as it boils add the flour all at once. Work it smooth with a
wooden spoon, and stir it over the fire for two or three minutes. Take
off the fire and add the yolks of six eggs, one after the other, beating
hard all the time. Beat the whites of three eggs to a stiff froth. Add
this to the batter stirring it lightly in. Divide into pieces about the size
of an egg, sprinkle them with flour and fry them in a very large
saucepan of clarified fat, giving each fritter room to swell without
touching another. The fat should not be too hot at first, but as the
fritters swell the heat should be increased. When a good colour take
them out, drain them and sprinkle them with sugar. Serve at once
very hot.
Strawberry Fritters
Dip whole strawberries into batter No. II. Fry a good colour. Drain.
Sprinkle with sugar and glaze with a salamander.
Omelets
PAGE
Sweet Omelet—I. 50
” ” II. 50
Foam ” 51
Orange ” 51
Rum ” 52
General Directions
A special pan should be kept for omelets. It must be used for
nothing else. After being used it is best to scour it with a little salt and
vinegar in order to keep a perfectly smooth surface.
Melt a tea-spoon of butter in the pan, let it run well over it, but do
not let it burn. Pour in the eggs. Lift the egg mixture at the sides as it
cooks so as to let the uncooked part flow under. This must, however,
only be done at first or the surface will be roughened. When the egg
is firm underneath but still soft on top, fold one side carefully over the
other with a knife. Slip gently on a very hot plate. Serve quickly and
very hot. Add a little salt to the eggs whilst beating.
Sweet Omelet—I
3 eggs
Powdered sugar
Jam
Beat the eggs slightly with one table-spoon of powdered sugar.
Cook as directed. Before folding over spread with apricot or
strawberry jam. Fold. Sprinkle with powdered sugar, and score
several diagonal lines on the top with a clean red-hot poker or iron.
Sweet Omelet—II
3 eggs
2 tablespoons rich cream
Powdered sugar
Jam
Beat the yolks with one table-spoon sugar and the cream until very
light and frothy. Beat the whites to a stiff froth. Fold them lightly into
the yolks. Pour into a pan, and when firm set in the oven a few
moments to dry. Fold in half, sprinkle with sugar and score several
diagonal lines with a clean red-hot poker.
Foam Omelet
3 eggs
1 table-spoon powdered sugar
Beat the yolks and sugar together. Beat the whites to a stiff froth.
Add half of them to the yolks, folding lightly in. Pour into a pan, and
when the mixture is nearly set spread it with the rest of the whites,
flavoured with a little vanilla or lemon juice and sweetened. When
the whites are thoroughly heated, fold over. Sprinkle with sugar and
serve quickly.
Orange Omelet
3 eggs
Powdered sugar
Orange sugar
The finely grated rind of one orange
3 table-spoons orange juice
Beat the yolks and two table-spoons powdered sugar until creamy
and light. Add the juice and rind. Beat again. Fold in the whites
beaten to a stiff froth. Proceed as for sweet omelet No. II. Sprinkle
the omelet thickly with orange sugar (see p. 164).
Rum Omelet
3 eggs
Powdered sugar
Rum
Beat the eggs with one table-spoon sugar. Pour into the pan.
Sprinkle well with sugar before folding. Fold. Slip on a very hot dish.
Pour lighted rum over the omelet, basting the omelet with the rum
until it is extinguished. Serve quickly.
Baked Soufflés
PAGE
Chocolate Soufflé 55
Coffee Soufflé 55
Maraschino Soufflé 56
Omelette Soufflée 56
Punch Soufflé 57
Soufflé Royal 57
Strawberry Soufflé 58
Vanilla Soufflé 58
General Directions
Soufflés should be made in dishes made for the purpose and must
be served in the same. The dish should be spread with cold butter,
the soufflé mixed not a moment before it is time to put it in the oven
(which should be moderately hot), and served immediately it is taken
out. A soufflé is better underdone than overdone.
Great care must be taken to whisk in the whites of eggs as quickly
and lightly as possible.
It is best to tie a piece of buttered paper round the outside of the
mould, so that the soufflé does not run over. In any case room must
be given for it to rise.
If there is danger of the soufflé burning, cover it with a sheet of
greased paper.
Chocolate Soufflé
To the vanilla soufflé (see page 58) add 2 ozs. fine powdered
chocolate, stirring it into the mixture whilst boiling.
Coffee Soufflé
2 ozs. roasted whole coffee
1¹⁄₂ pints cream or milk
3 ozs. butter
3 ozs. fine flour
3 ozs. powdered sugar
1 tea-spoon vanilla
8 eggs
Throw the coffee into the boiling cream or milk. Cover closely and
set aside for an hour. Strain through fine muslin. Melt the butter in a
large enamel saucepan. Add the flour. Mix till perfectly smooth. Add
the cream and sugar. Stir together. Set aside to cool. Add the yolks
beaten till creamy, and the vanilla. Then whip in the whites, which
should be whisked to a firm froth. Bake in a buttered soufflé dish in a
moderate oven for three-quarters of an hour.
Maraschino Soufflé
3 yolks
4 whites
1 table-spoon maraschino
3 table-spoons powdered sugar
3 table-spoons flour
1 pint cream
Beat the yolks and sugar for ten minutes. Add the flour. Beat till
perfectly smooth. Add the maraschino and cream. Beat the whites to
a stiff froth. Beat them lightly in. Pour into a soufflé dish and bake.
Sprinkle with powdered sugar.
Omelette Soufflée
6 eggs
4 heaped table-spoons powdered sugar
1 tea-spoon vanilla
Beat the yolks and sugar together for fifteen minutes. Add the
flavouring. Beat the whites to a stiff froth. Pour the yolks on the
whites and whisk them lightly and quickly till mixed. Pour into a
buttered tin, sprinkle with powdered sugar, and put in a moderately
hot oven. It should take about ten to fifteen minutes to bake. Serve at
once.
Punch Soufflé
1 pint cream (or milk)
2 table-spoons China or green tea
3 ozs. butter
3 ozs. flour
1 glass rum
1 lemon
8 yolks
Boil the cream. Add to it the tea. Set it back on the oven and let it
stand five minutes closely covered. Strain off the cream. Melt the
butter in a saucepan. Add the flour and stir till perfectly smooth. Add
the cream. Stir continually for four or five minutes. Pour into a basin.
Add the sugar, juice of the lemon, half of the grated rind and the rum.
Beat well together until cooler. Gradually add the well-beaten yolks,
beating vigorously while doing so. Bake for about three-quarters of
an hour.
Soufflé Royal
Strawberry Soufflé
1 quart strawberries
8 table-spoons powdered sugar
8 whites of eggs
¹⁄₂ tea-spoon lemon juice
Press the berries through a fine sieve into a basin. Add the sugar.
Beat until very frothy. Add the lemon juice and the whites whipped to
a firm froth. Bake in a slow oven for half an hour. Sprinkle with lemon
sugar (see p. 164).
Vanilla Soufflé
2 ozs. potato flour (or fine flour)
2 table-spoons powdered sugar
1 tea-cup milk or cream
4 eggs
1 tea-spoon vanilla
2 table-spoons butter
Mix the flour, sugar and milk to a perfectly smooth paste and stir
over the fire until the flour is cooked (the mixture should boil for at
least five minutes). Add the butter whilst boiling. Strain and set aside
to cool. Beat the yolks till creamy. Beat them together with the milk,
etc. Add the flavouring. Beat in the whites, whipped to a stiff froth,
very lightly. Bake in buttered soufflé dish in a moderate oven for
twenty-five minutes.
This soufflé may be flavoured with the syrup of preserved ginger,
one table-spoon of maraschino, the juice and grated rind of a lemon,
or with orange flower water.
Soufflé Puddings
PAGE
Almond Soufflé 62
Chocolate Soufflé 62
” ” with Almonds 63
Cream Soufflé 64
Lemon Soufflé 64
General Directions
Do not more than half fill the tin. Tie a piece of buttered paper right
round the outside of the tin, letting it project about two inches above
the tin. Set the soufflé dish in a vessel of simmering water, which
should reach half way up the soufflé tin and which should boil gently
and be replenished from time to time with boiling water. Cook either
in a very moderate oven, or on a very gentle fire. The water should
only simmer.
When cooked, turn the soufflés out carefully and serve with cream
or wine sauce.
Almond Soufflé
4 ozs. almonds
7 eggs
4 ozs. sugar
1 table-spoon lemon sugar
2¹⁄₂ ozs. flour
Blanch and pound the almonds with one whole egg. Add the
sugar, six yolks, lemon sugar (see p. 164). Beat for quarter of an
hour. Sift in the flour lightly, avoiding lumps, and add the whites
beaten to a stiff froth. Pour into a buttered mould and steam about
an hour.
Chocolate Soufflé
2 ozs. butter
2 ozs. fine flour
¹⁄₂ pint milk
1 oz. sugar
2 ozs. powdered chocolate
4 eggs
¹⁄₂ tea-spoon vanilla
Melt the butter in a saucepan. Add the flour. Mix until quite
smooth. Add the boiling milk gradually and stir together into a
smooth paste. Strain through a sieve into a basin. Add the vanilla,
sugar and chocolate. Add the well-beaten yolks when the mixture is
nearly cold, and then the whites beaten to a stiff froth. Mix thoroughly
and pour into a buttered mould. Steam for about an hour and a half.
Cream Soufflé
2 table-spoons fine flour
4 ozs. butter
¹⁄₂ pint cream
5 eggs
1¹⁄₂ ozs. sugar
1 tea-spoon vanilla or 1 table-spoon maraschino
Stir the flour with 2 ozs. of butter over the fire till smooth. Add the
cream, and stir continually till it boils. Set aside to cool.
Beat the yolks till creamy. Beat the butter to a cream. Beat the
butter and yolks together with the sugar and vanilla. Mix with the
cream. Beat together and beat in three whites whipped to a stiff
froth. Pour into a buttered mould. Steam over the fire for three
quarters of an hour.
Lemon Soufflé
1 oz. butter
¹⁄₄ lb. powdered sugar
1 lemon
1¹⁄₂ ozs. flour
5 eggs
Beat the yolks till creamy. Mix them with the flour, sugar, warmed
butter and grated rind of one lemon, and beat well together. Stir over
the fire till the mixture thickens. Set aside in a basin till cool. Beat the
whites to a stiff froth. Whip them lightly in. Steam in a buttered mould
for half an hour.
Hot Puddings
PAGE
Albemarle Pudding 66
Apple and Apricot Charlotte 66
Apple Custard 67
Bread and Rum Pudding 68
Cherry Pudding 68
Christmas Plum Pudding—I. 69
” ” II. 70
Dutch Apple Cake 70
Fig Pudding 71
Friar’s Omelet 71
Gooseberry Pudding 72
Ginger Pudding 72
Italian Mousse 73
Little Citron Puddings 73
Marmalade Pudding 74
Mousse à la Mangara 74
Palace Pudding 75
Pine Apple and Rice Mould 75
Plum Pudding 76
Strawberry Shortcake 77
Albemarle Pudding
4 ozs. butter
4 ozs. powdered sugar
3 eggs
1 lemon
³⁄₄ lb. flour
Raisins
Beat the butter to a cream. Add the sugar and rind of a lemon.
Beat well. Add the well-beaten yolks and flour alternately, beating
continually. When quite smooth, add the juice of the lemon, and the
whites beaten to a stiff froth. Butter a mould, and line the top of it
with raisins. Pour in the mixture, and steam an hour and a half.
Serve with a wine sauce.
Apple Custard