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LITTLE DINNERS : HOW TO SERVE THEM WITH
ELEGANCE AND ECONOMY. By Mary Hooper.
Twelfth Edition. Crown 8vo, cloth, price 5s.

Shows how the best use can be made of cheap material, and
helps to revive what threatens to become a lost art in the home.

" To read this book gives the reader an appetite." — Notes and Queries.
** A very excellent little book. ... a capital help to any housekeeper who
interests herself in her kitchen and her cook." — Vanity Fair.

COOKERY FOR INVALIDS, PERSONS OF DELICATE
DIGESTION, AND CHILDREN. By Mary Hooper.
Crown 8vo, cloth, price 3s. 6d.

" An epicure might be content with the little dishes provided by Mrs.
Hooper ; but, at the same time, the voltune fills the utmost extent of promise
held out on the title-page."— /*«// ilf«// Gazette.

" The author's hints and instructions are admirable for their soundness and
terse common sense. Her various directions for making gruel are simply
perfect." — Daily Telegraph.

"Careful cooking, she explains, will render almost any edible substance
fit for yfeak. digestions, and how this is to be accomplished she points out in
the sensible and useful little volume before us." — Standard.

PUDDINGS & SWEETS

BElffG

THREE HUNDRED &■ SIXTY-FIVE RECEIPTS

APPROVED BY EXPERIENCE

By LUCY JONES

Henry S. King and Co., London

1877

(The rights of transiation and of reproductum are reserved.]

CONTENTS.

PAGE

Aunt Mary's Pudding .

Bakewell Pudding

. 12

Alexandra Pudding

Beresford Pudding

• 13

Albert Puddings .

Baked Batter Pudding .

. 13

Apple Puffs fried in Butter

Buckingham Pudding .

. 13

Arrowroot Pudding

Biscuit Pudding .

• 13

Albion Pudding .

. 3

Bole Comadree Pudding

. 14

Amber Pudding .

Bread and Butter Pudding

Almond Cheesecakes .

Boiled

. 14

Apple Mould

Boston Apple Pudding .

• 15

Apple Pudding

Batter Pudding, Baked (Com

A Pudding for a Prince

mon)

. 15

Almond Pudding, Boiled

Bread Pudding (Small anc

Apple Custard Pudding

Plain)

. 15

Apple Fritters without Eggs .

Balsham Apple Pudding

. 15

Aunt Lulu's Pudding .

Baron Brack

. 16

A Nice Pudding to eat Cold .

Bachelor's Pudding

. 16

American Pudding

Blanc Mange

. 16

African Omelette .

Bread Fritters

Apple Pudding, Baked .

. 7

Black Cap Pudding

Almond Puddiog, Baked

Bombay Toast

Apple Rice . . . .

Bombay Pudding for th(

Apple Snow

Nursery . . . .

Angelica Puddings

Baked Apple Dumplings

. 18

Apple and Arrowroot Puddinj

g: 9

Bath Pudding

Boiled Apple Dumplings

Boiled Batter Pudding .

Blackberry and Apple Puddinj

I 19

Brandy Pudding .

Barley Pudding .

Boiled Lemon Pudding

Bilberry Pudding .

Boston Pancakes .

Black Currant Pudding

Bridesmaid's Pudding

Brighton Pudding

Brown Pudding .

Brazenose College Pudding ,

Boat Race Pudding

Banana Omelette .

CONTENTS.

FAGS

Christmas Pudding . . 22
Chocolate Tartlets. . . 22
Cheap Pudding . . .23
Chocolate Pudding . . 23
Chester Pudding . . .23
Cerito Pudding . . . 24
Cabinet Pudding . . .24
Cheshire Puddings . . 24
Cheese Pudding . . ' ^S
Citron Puddings . . .25
Clarence Pudding . 25
Canadian Pudding . . 26
Cherry Pudding . . .26
Cambridge Pudding • 27
Currant Pudding, Baked . 27
Common Pudding . .27
Custard Pudding, Baked 28
Cumberland Pudding . .28
Cottage Pudding . . .28
Canterbury Pudding . . 29
Caflfre Land Pudding (From
the receipt of a great tra-
veller) . . .29
Castle Puddings . . • 29
Carrot Pudding, Baked . . 30
Currant Dumplings . . 30
Cocoa-nut Rice Pudding . 30
Charlotte Russe . . .31
Chancellor's Pudding . .31
Carraway Seed Pudding . 32
Common Whole Rice Pudding 32

Curd Puddings
Curd Pudding; Boiled
Charlotte Pudding
Connie's Pudding
Children's Pudding (J.

Walsh) .
Cottager's Pudding
Cream h. la Mode
Custard Pudding (Rich.)
Custard Pudding
Conservative Pudding
Carrot Pudding .

32
32
33
33

33
33
34
34
35
35
35

Cocoa-nut Pudding (Soyer's)
College Puddings

Derby Pudding
Devonshire Pudding
Delhi Pudding
Dunkerque Pudding
Dr. Homer's Oatmeal Pud

ding
Date Pudding ' .
Dried Normandy Pippins
Dutch Pudding
Dutch Custard Pudding
Don Juan Pudding
Dame Jones's Pudding .

Eastbourne Pudding
Edinburgh Pudding
Economical Pudding
Egg Pudding
Easter Plimi Pudding .
Everlasting Cheese Cakes
Eliza's Bread Puddmg .
Excellent Pudding
Essex Pudding
Exeter Pudding .
Elegant Briead Pudding
Egg Plum Pudding

Fillingham Pudding

Fig Pudding (i.)

Fig Pudding (2.)

Family Friend Economial

Plum Pudding (Without

eggs or milk)
Friar's Omelette
French Promises
French Pudding
Flummery .
Fairy Butter
Felden Apple Pudding
Flour Pudding
Fruit Transparency
French Apple Pudding

PAGE

36
36

36
37
37
38

38
38
38

39
40

41
41
41
42
42
42
43
43
43
44
44

45
45
45

46
46

47
47
47
47
48
48
48
49

CONTENTS,

• •

Vll

PAGE

PAGB

Golden Syrup Pudding .

Lemon Pudding (Soyer's Re

Green Gooseberry Fool .

ceipt) . . . .

. 62

Grey Pudding

Lancing Pudding

. 62

German Puffs

Lemon Rice

. 62

Ground Rice Pudding .

Lemon and Bread Pudding

. 63

German Pudding .

Lemon Dumplings

. 63

Ground Rice Omelet

Light Plum Pudding

. 63

Ginger Pancakes .

. 51

Leicester Pudding

. 64

Ginger Small Puddings .

Lemon Sponge

. 64

Golden Pudding .

■ 52

Little Lemon Puddings

. 64

Grandmamma's Ground Ric<

Lemon Pudding, Baked

Pudding ....

Little Cocoa-nut Puddings

Ginger Pudding .

Lemon Cream

German Rice Pudding .

Little Almond Puddings

. 66

Gooseberry Pudding Baked

. 53

George Pudding .

Maigre Pudding .

Macaroni Cheese Pudding

. 67

Half-Pay Pudding

. 54

Maizena Pudding ,

Hunter's Pudding

• 54

Marmalade Pudding

Hasty Pudding

• 55

Monte Rosa

Hyde Park Pudding

. 55

Miss Dixon's Puddings .

Heathside Pudding

. 55

Manchester Pudding

Hasty Pudding, Baked .

Madeira Pudding .

Hog's Pudding .

Melverton Puddings

Mock Ice .

Isinglass Pudding

Marlborough Pudding .

Italian Pastry

Matrimony Pudding

Italian Pudding .

Mrs. Christopher's Bread Pud-

Italian Cream

ing . ' .

Indian Lemon Pudding

Mrs. Christopher's Pudding .

Indian Cocoa-nut Pudding

Mincemeat Pudding

Iced Pudding

Mincemeat Pudding, Baked .

Indian Corn Pudding .

Miss Thatcher's Pudding

Muffin Pudding .

Jaune Mange

Macaroni Pudding

Jamaica Pudding .

Marrow Pudding .

Dr. Kitchener's Pudding, oi

Military Puddings

"My Pudding"

Mother Eve's Pudding .

Marlow Pudding .

Keswick Pudding

Madrid Puddmgs or Puffs

Kentish Pudding Pies .

Milanese Pudding

Masters' Pudding

Lemon Pudding .

Mignon's Pudding

Vlll

CONTENTS,

Norfolk Small Puddings
Notabad Pudding
Nursery Pudding .
Norfolk Dumplings
New College Puddings .
N^^o Pudding .
Nun's Pudding
Newcastle Pudding
Northumberland Puddings
Nottingham Pudding .

Oxford Pudding .
Ostrich Omelette .
Orange Pudding .
Omelette
Orange Fritters
Oatmeal Pudding .
Osw^o Pudding, Baked
Osw^o Blanc Mange .

Prince of Teck's Pudding
Patent Barley Pudding .
Portuguese Cocoa-nut Pudding
Pine- Apple Pudding
Potato Puffs
Princess Puddings
Plain Currant Pudding .
PoUsh Puffs .
Plmn Pudding, sans Eggs or

Milk
Pears and Rice Pudding
Pease Pudding
Park Pancakes
Parkstone Pudding
Pouding ^ la Nesselrode
Preserved Ginger Pudding
Potato Pudding .
Paradise Pudding.
The Prince of Prussia's Pud

ding
Plain Batter Pudding .
Potato Pudding, P.D. .
Putney Pudding .

PAGE

75
76

77
77
77
78
78
79
79

79
80

82
82

83
83
84
84
84
85

85
86

87
88

89
89
89

Pavilion Pudding .
Prune Pudding
Plain Pancakes
Portugal Pudding
Provence Pudding
Pickwick Pudding
Plain Bread Pudding
Palmyra Pudding .
Plain Suet Pudding

Quince Pudding .
Queen of Puddings
Quaking Pudding
Queen Mab's Pudding
Quickly made Pudding

Richelieu Pudding
Raisin Pudding, Baked
Rice Pudding with Fruit
Royal Pudding
Rich Batter Pudding
Ramsgate Pudding
Rice Small Puddings .
Rice Pudding, Baked, without

Eggs
Rich Orange Pudding .
Raspberry Pudding
Rich Marrow Pudding .
Rectory Pudding .
Roly-Poly Jam Pudding
Richmond Pudding
Rich Roly-Poly Pudding
Rosy Pancakes
Red Sago Pudding
Rich Almond Pudding .
Regent Pudding .
Ripe Gooseberry Pudding
Rice Cream
Raspberry and Currant Pud

ding
Rhubarb Pudding

Shelford Pudding .
Sultana Pudding .

PAGB

90
90
90

92
92

93
93
93
94

95
96

97
97
97
98
98

99
100

100

lOI
lOI

102
102

102
103

CONTENTS,

Sago and Apple Pudding
Simple Sago Pudding .
Semolina Pudding, Cold
Souffle Pudding .
Sutherland Pudding
Snow Cheese
Simple Pudding .
Snow Eggs .
Super-excellent Pudding
Sago Jelly .
Southover Pudding
Sussex Hard Pudding .
Snow Pancakes .
Small Marmalade Puddings
Small Baked Batter Puddings
Stone Cream
Small Oswego Puddings
Saffron Pudding .
Sponge Pudding .
Sponge-cake Pudding .
Sir Watkin Wynn*s Pudding
Shropshire Lemon Dumplings
Swiss Apple Pudding .
Suffolk Pudding .
Snowden Pudding (No. 2)
Scrap Pudding
Strawberry Fritters
Small Cabinet Pudding .
Strawberry Jelly .
Seville Pudding .
Savoy Pudding
Suisse Pudding

Tipsy Cake Pudding

The Curate's Pudding (Miss

Acton)
Treacle Pudding, Baked
Thorpe Pudding .
Treacle Pudding, Boiled
The Rajah of Mysore's Pud

ding
The Peasant's Christmas Pud

ding

rAGB

03
04

OS
06

13
13

H
15
15
15

TAGK

Tapioca Pudding, Baked . 116
Treasury Pudding . .116
The Duchess's Pudding . 116
The Empress's Pudding . 117
Transparent Pudding . • ' 1 7
The General's Pudding . . 117
Thick Cream . . .118
Tapioca Pudding, Steamed . 118
Turkish Pudding . . .118
Tea-Cake Pudding . .119
The Lady of Arundel's Pud-
ding . . . • 119

University Pudding . • 1^9

Universal Pudding . .120

Vermicelli Pudding . .120

Victoria Pudding . . .120

Velvet Cream . . .121

Vicarage Pudding . .121

Venice Pudding . . .121

Vanilla Souffle . . .122

Venus Pudding . .122

Vanilla Pudding . . .123

Very Good Pudding . .123

Very Rich Lemon Pudding . 123

VaidUa Cream Puffs . .124
Vermicelli Pudding, Steamed 124

Willick Pudding . . .124

Welsh Pudding . . .125

Wimbome Puddings . -125

Whole Rice Blanc Mange . 125

Wellington Puddings . .126

Walpole Pudding. . .126

Windsor Pudding . . .126

Wiltshire Pudding . .127

Water Pudding . . .127

Whip Syllabub . . .127

Welbeck Pudding . .127

Warwickshire Puddings . 128

York Pudding . .128

Yeast Dumplings . . .129

Yorkshire Pudding . .129

PUDDINGS AND SWEETS

Aunt Mary's Pudding.

One pint of ipilk, three ounces of bread crumbs,
three eggs well beaten, two table-spoonfuls of white
sugar; spread some strawberry jam, or other preserve,
at the bottom of a pie-dish. Then pour the milk
nearly boiling on the bread crumbs ; when cool enough
stir in the eggs ; pour this on the preserve, grate a
little nutmeg on the top, and bake half an hour.

Alexandra Pudding.

Split a dozen apricots in half, remove the stones,
and gently siptimer the fruit till soft in a very little
water ; have ready a pint of hot cream, and pour it
upon the grated crumb of a penny roll, and two stale
penny sponge-cakes ; add three ounces of white sugar,
and when nearly cold add the yolks of four eggs, well
beaten, and a glass of white wine ; bruise the fruit and
half of their kernels ; mix the fruit and other ingredi-
ents together, ; put a layer of puff paste round a pie-
dish, pour in the pudding, and bake for half an hour.

PUDDINGS 6- SWEETS,

Albert Puddings.

Half a pound of ratafia cakes, a quarter of a pound
of sweet almonds blanched and pounded, six penny-
sponge-cakes, three glasses of white wine, a pint of rich
custard, and half a pint of cream, two ounces of lump
sugar rubbed on fresh lemon peel. Pour the wine on
the cakes, then add the almonds and custard, bake
in a buttered dish in a slow oven, or in little cups.

Apple Puffs fHed in Butter.

Ten or twelve apples, according to size, six yolks
of eggs, half a pound of white sugar, two lemons with
their peel and juice. Peel and core the apples, which
must be quartered and boiled in a very little water
till tender enough to beat up ; it is still better to put
the apples in a jar, closely covered, and place the jar
in a saucepan of boiling water, add no water to the
apples. When they are cool stir in the eggs, lemon,
and sugar, put back again in the jar, and boil until it
seems to thicken, then pour it out to cool, add a few
bread crumbs, make into small cakes, soak in butter,
and fry a nice brown in hot lard.

lArrowroot Pudding.

Butter a dish and lay some sliced apples in it,
mix three dessert-spoonfuls of arrowroot in half a pint
of milk with an ounce of lump sugar. Set it over the

PUDDINGS 6- SWEETS.

fire to boif, stirring it till thick, then pour it on the
apples, flavour it with a little lemon peel if approved,
bake one hour.

Albion Pudding.

Soak two penny French rolls in a pint of milk,
add to it four eggs well beaten. Butter a mould and
stick it all over with stoned raisins, pour in the
pudding, and boil it one hour and a half.

Amber Pudding.

Beat well the yolks of four eggs, add half a pound
of butter melted, half a pound of powdered white
sugar, and a little essence of lemon or ratafia ; put puff
paste round the dish, and bake for half an hour.

Almond Cheesecakes.

Take half a pound of sweet almonds and half an
ounce of bitter ones, blanch and pound them, melt
one ounce of fresh butter, add to it half a pound of
sifted sugar and the yolks of four eggs, not beaten.
Mix these well with the almonds, adding half a tea-
spoonful of essence of ratafia or a little lemon juice ;
line small tins with puff paste ; put a dessert-spoon-
ful of the mixture in, and bake half an hour. This
quantity will make two dozen cheesecakes.

PUDDINGS &- SWEETS.

Apple Mould.

Pare, core, and stew six or eight large apples with
lemon peel, a tea-cup half full of white sugar, and water
enough to cover them ; add half an ounce of " Nelson's
Gelatine." Dip a mould in cold water, pour in, and
when cold turn it out.

Apple Pudding.

Put into a basin three quarters of a pound of flour,
and half a pound of suet chopped line, and a pinch of
salt ; well mix, and add enough water to make a light
paste ; roll it out to a quarter of an inch thick ; line a
buttered basin with the paste ; peel and core some
cooking apples, fill the basin quite full ; add four cloves,
one ounce of sugar, and a very small piece of butter ;
put another piece of paste on the top ; join the edges ;
cover a cloth over the top, and put it in boiling water;
keep it boiling for two hours and a half Serve with
sugar and cream.

A Pudding for a Prince.

Blanch six bitter almonds ; add two ounces of
sweet almonds ; boil them twenty minutes in enough
milk to cover them ; take them out of the milk and
pound them to a paste ; when the milk is nearly cold
add four well-beaten eggs, half a gill of cream, and
two table-spoonfuls of brandy ; rub six ounces of stale

PUDDINGS 6- SWEETS,

sponge-cake to crumbs ; mix these ingredients well,
and beat for ten minutes, stir in two ounces of sifted
sugar ; butter a mould, stick it round in Vandykes
with dried cherries, pour in the mixture, tie it over
with writing paper spread with butter, and steam
fast over boiling water for two hours ; turn out care-
fully, and serve with the following sauce : Moisten a
tea-spoonful of arrowroot with a table-spoonful of cold
milk ; pour a gill of boiling milk upon it, and stir in
a dessert-spoonful of white sugar ; boil three minutes.
Dissolve a quarter of a pound pot of cherry jelly, and
stir in by degrees ; stir till quite smooth off the fire ;
the sauce should be a bright rose colour.

Almond Pudding, Boiled.

Blanch and beat to a paste half a pound of
Jordan almonds ; add half a glass of brandy, a
quarter of a pound of white pounded sugar, three
ounces of very fine bread crumbs, the beaten yolks of
four, and the whites of three eggs, and a pint of
cream ; mix well and boil for half an hour in a mould ;
serve with white sauce flavoured with brandy.

Apple Oustard Pudding.

Peel, cut, and core twelve apples, put them in a
lined saucepan with a teacup full of water and a
piece of lemon peel ; sweeten with moist sugar ; when
soft put them in a pie dish, and pour over them a

PUDDINGS 6- SWEETS.

custard made by mixing a pint of milk, three eggs,
and a little sugar ; grate a little nutmeg over the top
and bake for half an hotir.

Apple Fritters without Eggs.

Mix together two large table-spoonfuls of flour, two
of apples chopped fine, and one of sugar, and a pinch
of carbonate of soda, add sufficient milk to make a
stiff" batter ; put a dessert-spoonful into the pan at a
time, and fry in boiling lard a light brown.

Aunt Lulu's Pudding.

Half a pound of flour, a quarter of a pound of
butter, or fresh dripping, half a tea-spoonful of
carbonate of soda, two ounces of sugar, and a pinch
of salt ; mix well together, then add one egg well
beaten, and half a pint of milk ; beat all together a
few minutes ; butter a pie-dish, and put a layer of
the mixture in ; spread a table-spoonful of orange
marmalade over it, then add another layer of the
pudding, and so on until the dish is full ; bake in a
brisk oven for twenty minutes. Turn out of the dish,
and sift a little white sugar over.

A Nice Pudding to eat Cold.

One pint of milk, a quarter of an ounce of isin-
glass, one table-spoonful of ground rice, one table-
spoonful of arrowroot; rub the arrowroot and rice

PUDDINGS 6- SWEETS.

smooth with a little cold milk ; have the rest of the
milk put into a saucepan with the isinglass, an ounce
of white sugar, and a few drops of ratafia or lemon ;
when quite hot pour it on the rice and arrowroot,
then let it simmer gently ten minutes, keeping it
stirred ; pour it into a mould first wetted with cold
water ; when cold, turn it into a dish, and pour a
custard over it.

American Pudding.

On half a pint of Indian corn meal, pour a quart
of hot milk, stirring all the time ; add a tea-spoonful
of salt. ' When the batter is nearly cold, add three
well-beaten eggs. Put the pudding into a buttered
basin, and boil for two hours.

Afiicaji Omelette.

A pound of giraffe marrow, slice it up and put it
in a baking pot until it is melted ; pour off some of
the fat ; then beat up twelve guinea-fowls' eggs ; pour
them into the pan ; flavour with dried herbs if any
are to be had ; put some fire on the lid of the baking
pot, and cook a nice light brown colour. This is only
suitable for travellers in South Africa.

Apple Pudding, Baked.

Twelve apples ; four table-spoonfuls of water ; six
ounces powdered sugar; two lemons, juice and peel}

8 PUDDINGS 6- SWEETS.

seven yolks of eggs. Butter a pie-dish, mix and beat
well together all the ingredients, and bake for half an
hour. The apples must be carefully peeled and cored
and cut into quarters ; it is very nice placed on puflf
paste.

Almond Pudding, Baked.

Half a pound of sweet almonds, half a pound of
suet finely chopped, a quarter of a pound of butter
gently warmed, three eggs well beaten, two spoon-
fuls of milk or cream, six bitter almonds. Sweeten
to taste. Pound the almonds after they are blanched
to a smooth paste, add to them by degrees the eggs
and other ingredients, lemon or nutmeg may be
added. Serve on dish with puff paste.

Apple Bice.

Half a pound of rice, one quart of milk, sugar to
taste, grated nutmeg, eight or ten good sized apples,
two ounces of butter. Peel the apples and take out
the cores ; put them in a stewpan with a little sugar,
and stew till tender. Boil the rice with the milk,
sugar, and a little nutmeg, or lemon peel to flavour it,
and when done pour it over the apples ; serve hot.

Apple Snow.

Roast four or five apples that look white, work
the pulp through a sieve, take the weight of one egg

PUDDINGS 6- SWEETS.

of pulp and the same of white powdered sugar, and
the white of an egg beat together until they become
as white as snow ; when nearly beaten up put as much
powdered alum as will cover a sixpence, and when
quite beaten put it very lightly piled on a dish. If
liked, a custard may be put in the dish. If more
is required a double quantity must be made ; pre-
served strawberries can be used instead of apples if
approved.

Angelica Puddings.

Two ounces of loaf sugar, two ounces of flour,
two ounces of butter, and two eggs well beaten,
half a pint of cream ; melt the butter in the cream,
bake them in cups or very small basins half an hour.
New milk will do instead of cream. Put a little
angelica at the bottom of each cup.

Apple and Arrowroot Pudding.

Peel some apples and stew them some time with
a little water till quite soft, then rub them through a
sieve with a little butter, sugar, and lemon peel. Mix
a dessert-spoonful of arrowroot with a very little cold
water. Boil one pint of milk, mix it with the arrow-
root, add sugar, grated lemon peel, and a little piece
of butter. Boil it a few minutes till thick ; set it by
the fire till nearly cold, then add to it the yolks of
four eggs well beaten, and lastly, the whites whipped

lo PUDDINGS 6- SWEETS.

to a strong froth, this makes it rise like a souffle.
Put the apples at the bottom of the dish, the arrow-
root pudding at the top. Bake in a gentle oven.
Half the quantity is enough for a small party.

Boiled Batter Pudding.

Six ounces of flour, half a salt-spoonful of salt,
two eggs, as much milk as will make the batter of
the consistence of thick cream ; batter and flour a
basin that will just hold it ; tie it over tight with a
well-floured cloth ; put into boiling water, and keep it
boiling one hour and a half. Cold butter and sugar
may be served with it, or raspberry vinegar.

Brandy Pudding.

Six ounces of raisins stoned, six thin slices of
French roll, two ounces of macaroons or ratafia cakes,
one pint of milk, four eggs, half a nutmeg, one
lemon rind finely grated, two glasses of brandy ; line
a mould, which has been rubbed over on the inside
with butter, with some of the raisins, then slices of
French roll, next to which put the cakes, then the
fruit and roll, and so on until the mould be full,
sprinkling between the layers the brandy. After the
eggs are well beaten, add them to the milk, and
sweeten to your liking, putting in the lemon peel and
spice ; then butter a piece of paper and cover over
the top of the mould, which must be quite full (put

PUDDINGS 6- SWEETS, ii

more bread or cakes should it not be so), tie a well-
floured cloth tightly over, and boil one hour. Keep
the mould the right side up.

Boiled Lemon Pudding.

Eight ounces of bread crumbs, six ounces of
suet, eight ounces of sugar, the rind and juice of two
lemons, the yolks of four, and whites of two eggs ;
mix well and boil an hour and a half.

Boston Pancakes.

One pint of cream or milk, five table-spoonfuls of
flour, six yolks of eggs, one salt-spoonful of salt ;
four whites of eggs beaten to a froth ; mix all well
together, and fry them either in fresh butter or lard ;
strew between each a little sugar and spice if
iapproved.

Bridesmaid's Pudding.

Line a flat dish with puff* paste and spread over it
a variety of preserves, with candied lemon cut very
fine, then fill up the dish with the following mixture :
Four ounces of clarified butter, four ounces of pounded
lump sugar, one ounce of sweet and half an ounce of
bitter almonds, blanched and pounded, the yolks of
five and whites of two eggs. Pour it into the dish,
and bake it in a moderate oven.

12 PUDDINGS &^ SWEETS, -

Brown Pudding.

Take half a pound of raisins stoned and chopped,
three quarters of a pound of beef-suet chopped very-
fine, two eggs, three spoonfuls of flour, three spoon-
fuls of sugar, a little nutmeg, mace, and cinnamon,
and a little salt Let it boil four hours tied in a
cloth.

Boat Race Pudding.

Take six penny sponge-cakes and lay them one
on the other in a dish, put twelve ratafia cakes on
the top, then sprinkle one glass and a half of sherry
over them, blanch twelve Jordan almonds and cut
them in long strips and stick them in the cakes.
Make a custard of one tea-spoonful of Oswego, one
egg and half a pint of milk, and four good-sized
lumps of sugar ; pour the custard hot over the cakes ;
a little vanilla or lemon peel may be added to the
milk if approved. Serve cold.

Bakewell Pudding.

Half a pound of butter, eight yolks of eggs, two
whites of eggs, half a pound of powdered white
sugar, cover a pie-dish with puflf paste, put a layer
of any kind of preserve about an inch thick ; gently
melt the butter, add that to the eggs ; when nearly
cold beat all well together and flavour with almond

Ik-

PUDDINGS <5^» SWEETS, 13

essence ; pour the mixture into the dish about an inch
thick ; bake it about an hour in a moderate oven.

Beresford Pudding.

Half a pound of suet chopped fine, one pound of
raisins stoned, six eggs, six ounces of sifted white
sugar, three spoonfuls of flour, a quarter of a
nutmeg. Beat the eggs well and add the other
ingredients, wet the mould or basin with a little water
and sift flour over it To be boiled four hours and
a half.

Baked Batter Pudding.

Take six ounces of flour, three eggs, and a pinch
of salt, and by degrees as much milk as will when
well beaten make it the consistence of thick cream ;
pour into a pudding dish and bake three quarters of
an hour.

Buckingham Pudding.

A quarter of a pound of grated bread, a quarter
of a pound of grated apples, a quarter of a pound of
finely chopped suet, a quarter of a pound of currants,
three eggs well beaten, a little nutmeg and lemon
peel, a spoonful of almond brandy sweetened ; boil
in a mould or basin for one hour and a half.

Biscuit Pudding.
Take a quarter of a pound of butter; beat it

14 PUDDINGS <5^» SWEETS.

until it is like cream ; the yolks of two eggs must be
well beaten with the butter ; a quarter of a pound of
sugar ; a few lumps to be rubbed on the outside of a
.lemon ; add a quarter of a pound of flour ; all to be
beaten together ; butter some small cups ; pour in the
puddings and bake twenty minutes. Serve with wine
sauce.

Bole Comadree Pudding.

Extract a cupful of milk from two cocoa-nuts, and
set it aside ; make a syrup of half a pound of sugar ;
mix into it half a pound of finely sifted rice flour ;
fry with the yolk of an egg the scrapings of the
cocoa-nuts ; add half a pound of treacle and a few
grains of aniseed ; then mix the whole together ;
when the oven is well heated pour the mixture into
a well buttered dish and bake until set.

Bread and Butter Pudding, Boiled.

Four eggs well beaten, one ounce of lump sugar,
a quarter of a pound of currants, a quarter of a tea-
spoonful of salt ; butter a basin well, put in a sprinkle
of currants all round, then a layer of bread and
butter, and so on until the basin or mould be nearly
full ; then add to the eggs a quart of milk with the
sugar. Boil for an hour and a half gently.

PUDDINGS 6- SWEETS. 15

Boston Apple Pudding.

One and a half dozen of apples, one lemon, four
yolks of eggs, two whites of eggs ; stew the apples in
as little water as possible ; add to them a small piece
of cinnamon, two or three cloves ; when quite done
pass through a sieve ; when cool add the eggs and
sweeten to taste ; line a pie-dish with nice puff paste,
pour the mixture in, and bake half an hour.

Batter Pudding, Baked (Common.)

One pint of milk, six spoonfuls of flour, two eggs
well beaten, half a salt-spoonful of salt ; beat all well
together ; butter a pie-dish and pour in the batter ;
bake a nice brown colour. Serve with moist sugar or
preserve.

Bread Pudding. (Small and Plain.)

Four ounces of bread grated, two eggs, two
ounces of sugar, two ounces of suet, one pint of
milk, and a little lemon and nutmeg; mix all
together, and bake about half an hour.

Balsham Apple Pudding.

Make a pint of apple sauce (not too thin) ; when
it is cold add a large tea-cupful of rice milk, well
boiled (also cold), the yolks of three eggs, well beaten •
sugar, nutmeg, or grated peel to your taste ; put a
paste in the bottom of the dish ; pour in the mixture
and bake it half an hour.

1 6 PUDDINGS 6- SWEETS,

Baron Brack.

Three pounds of flour ; make a hole in the centre
and put in four table-spoonfuls of good yeast and a
pint of warm milk ; set it to the fire to rise for half
an hour, then break four eggs, melt half a pound of
butter, six ounces of lump sugar, some carraway seeds,
or one pound of currants ; fill small tins half full ; let
it stand an hour before it is put into the oven, by the
fire, as it should rise to the top of the tin ; it should
be baked in a quick oven, and not stand too long.

Bachelor's Pudding.

Take a table-spoonful of flour, the same of bread
crumbs, and butter worked to a cream, ditto of currants
or Sultana raisins, a dessert-spoonful of sugar, as
much ginger and salt as will lie on a sixpence ; mix
well together ; add one egg, well beaten, and a table-
spoonful of milk ; boil in a floured cloth or buttered
basin for three quarters of an hour.

Blanc Mange.

Put a quart of milk, a quarter of a pound of white
sugar, one ounce and a half of isinglass, and the rind
of half a lemon into a clean saucepan ; boil gently
until the isinglass is dissolved ; stir for about ten
minutes ; pour it through a sieve, and put it in a
mould that has been filled with cold water for several

PUDDINGS ^ SWEETS, 17

minutes, or a well-oiled mould. Turn it out carefully
when cold, and serve with preserve.

Bread Fritters.

Make a batter with a pint of milk, one egg, and a
quarter of a pound of flour ; cut several slices of
bread rather thin ; spread half of them with jam of
any kind, and cover with the other slices ; cut into
half or in long pieces ; dip them in the batter, and fry
in boiling lard or butter until a pale brown colour ;
place on a dish and sprinkle sugar over.

Black Cap Pudding.

Butter a mould well and strew it thickly with
currants ; then make a batter with three eggs well
beaten, three heaped table-spoonfuls of flour, a pint
of new milk, and a pinch of salt ; boil one hour. Tie
a cloth tightly over the basin, and serve with sweet
sauce.

Bombay Toast.

First beat up well the whites of three eggs ; then
add three yolks and beat together ; add a breakfast-
cup of milk ; in this soak three rather thick slices of
bread, which when well soaked fry with a little lard or
butter. Make a syrup of lemon juice and sugar ; pour
it over the pudding.

1 8 PUDDINGS 6- SWEETS,

Bombay Pudding for the Nursery.

Put half a large breakfast-cup of milk into a sauce-
pan with a little spice, on a slow fire ; when the milk
bubbles take out the spice, and stir in about two
table-spoonfuls of sugar till it dissolves ; then pour in
a breakfast-cup of semolina, slowly stirring all the
time till it becomes a thick paste ; then take the
saucepan off the fire, and let it stand till the paste is
cold, when three eggs must be broken into the pud-
ding and well mixed in, then rolled out, cut into
pieces, and fried. Make a syrup with lemon juice and
sugar, and pour over.

: Baked Apple Dumplings.

Mix a pound of flour, one ounce of pounded white
or brown sugar, six ounces of butter, and two ounces
of lard, a pinch of salt, and nearly half a pint of water,
and one well-beaten tgg. Roll out the paste in pieces
large enough to enclose a good-sized apple ; peel and
core the apples, and place one in each piece of paste ;
bake for half an hour. Serve with sugar and cold
butter.

Bath Pudding.

One ounce of ground rice, four ounces of flour, one
ounce of sweet almonds blanched and pounded, one
ounce of lemon, and two ounces of candied orange
peel, four ounces of moist sugar, four ounces of

PUDDINGS <5^» SWEETS, 19

currants, half a tea-spoonful of powdered cinnamon,
a tea-spoonful of powdered ginger, three eggs well
beaten, six ounces of beef-suet chopped fine, and a
gill of milk. Mix all together, and beat for fifteen
minutes. Butter a basin, put in the pudding ; tie it
over with a cloth, put it into boiling water, and boil
fast for three hours and a half Serve with sifted
sugar.

Boiled Apple Dumplings.

Put in a basin a pound of flour, and half a pound
of beef or mutton suet chopped fine ; add half a tea-
spoonful of salt ; mix into a light paste with cold
water ; roll out into small pieces a quarter of an inch
thick ; peel and core several large apples ; enclose
one in each piece of paste, and boil them in a cloth,
or without, for half an hour.

Blackberry and Apple Pudding.

Make a light pudding paste with three quarters of
a pound of flour, and six ounces of suet or dripping,
half a tea-spoonful of salt, and the same of carbonate
of soda ; well mix with cold water ; line a buttered
basin with the paste ; have ready a pint of ripe black-
berries, and four or five apples peeled and cored ;
add two large spoonfuls of moist sugar ; place the
fruit in the basin ; cover the top with paste ; secure
the edges ; tie a cloth over, and boil the pudding for
two hours.

20 PUDDINGS ^ SWEETS.

Barley Pudding.

Steep over night a tea-cupful of barley freed from
the husks, in a pint of milk or half a pint of water to
swell it. Place it next morning in a buttered pie-
dish, with a large spoonful of sugar ; add a pint of
boiling milk ; grate a little nutmeg over the top, and
bake slowly for an hour.

Bilberry Pudding.

Make a light suet crust with three quarters of a
pound of flour dried, half a tea-spoonful of carbonate
of soda, and half a pound of beef-suet chopped very
fine. Mix well with enough cold water to make a
light dough ; line a buttered pudding-basin with the
paste ; then fill to the top of the basin with picked
bilberries, quite fresh gathered, and two table-spoonfuls
of brown sugar. Boil for two hours. Serve with
plenty of cream.

Black Currant Pudding.

Take half a pound of flour, a pinch of salt, and a
quarter of a pound of suet cut fine. Mix with a small
cupful of cold water ; flour a paste board, roll out the
paste, and line a buttered basin with it, leaving
enough paste to form a lid. Have ready some fresh
black currants stripped from the stalks ; fill the basin ;
put the lid of paste on, securing the edges well ; tie a

►

PUDDINGS 6- SWEETS. 21

floured cloth over ; and place in boiling water ; keep
boiling two hours.

Brighton Pudding.

Take eight ounces of boiled potatoes, two ounces
of butter, the yolks and whites of two eggs, a quarter
of a pint of cream, one large spoonful of white wine, a
' pinch of salt, the rind of half a lemon, and the juice
of a whole one, half an ounce of sweet almonds
blanched and pounded, two ounces of sugar, and two
ounces of candied peel. Beat all to a froth ; put a
puff" paste round a dish ; pour in the pudding, and bake.

Brazenose College Pudding.

Half a pound of bread crumbs, six ounces of
beef-suet, six ounces of stoned raisins, two table-
spoonfuls of moist sugar, two large spoonfuls of flour,
half a tea-spoonful of mixed spice, half a salt-spoon-
ful of salt, three drops of essence of lemon or almonds,
four figs chopped fine, two eggs well beaten, a glass
of sherry, and nearly half a pint of milk. Mix the dry
ingredients well together; then add the eggs and
milk ; put the pudding into a well buttered basin,
and boil two hours and a half. Serve with wine sauce.

Bajiana Ontelette.

Take several ripe bananas, peel them and cut into
pieces about three inches in thickness ; make a light

22 PUDDINGS 6- SWEETS.

batter with two eggs, a pint of milk, and three table-
spoonfuls of flour. Fry the bananas in the batter a
nice light brown colour.

Christmas Pudding.

Suet chopped fine twelve ounces ; Malaga raisins,
stoned, twelve ounces ; currants washed, picked, and
dried, sixteen ounces ; bread crumbs six ounces ; flour
six ounces ; eggs, six, well beaten ; half a nutmeg
grated, a small tea-spoonful of mixed spice, a te^,-
spoonful of salt, half a pint of milk, moist sugar eight
ounces, candied lemon and orange peel two ounces,
citron one ounce. Mix all the dry ingredients together ;
beat the eggs well, and add the milk to them by
degrees, and mix all together, stirring it well ; butter
a basin or mould ; fill it quite full of the mixture ; tie
a clean linen cloth over the top, and boil eight hours.
Serve with brandy sauce, or pour a wineglassful of
brandy over the pudding, and set it alight.

Chocolate Tartlets.

Fourteen deep tartlet pans, lined with thin puff
paste ; then beat two eggs, an ounce of butter beaten
to a cream, one and a half ounce of sugar, and two
ounces of scraped vanilla chocolate. Beat it all
together in a basin for a quarter of an hour ; pour
the batter so made into the tins lined with paste;
they must be only half full ; powder them with white
sugar, and bake them very lightly.

PUDDINGS 6- SWEETS. 23

Cheap Pudding.

Take half a pound of flour, half a pound of
chopped suet, half a pound of currants, and a quarter
of a pound of treacle. Dissolve in half a pint of milk
half a tea-spoonful of carbonate of soda; mix all
well together, and boil in a buttered basin for three
hours. Serve with brown sugar.

Chocolate Pudding.

A quarter of a pound of Chocolate "Menier," a
large cup of cream, half an ounce of gelatine, two
ounces of white pounded sugar, the whites of four
eggs, and the yolks of two. Dissolve the gelatine,
and add to it the grated chocolate and other ingredi-
ents, the eggs to be whisked to a froth. Line a dish
round the edge with puff paste, pour in the mixture,
and bake in a moderate oven three quarters of an

hour.

Chester Pudding.

A quarter of a pound of loaf sugar, two ounces of
butter, four eggs, six bitter and twelve sweet almonds
pounded, the rind and juice of one lemon. Put the
batter into a stewpan with the grated rind and juice
of the lemon, the sugar, yolks of the eggs, and the
almonds blanched and pounded ; stir them over the
fire till hot. Line a dish with puff paste, pour in the
mixture, and bake it about half an hour. Beat up

24 PUDDINGS 6- SWEETS,

the whites of the eggs to a froth, mix a little white
sugar with them, and pour it over the pudding. Put
it in a cool oven for a few minutes ; then serve.

Oerito Pudding.

Put some ratafia cakes into a mould with thin
slices of sponge-cake, and on each slice spread apricot
jam ; pour a glass of sherry and half a glass of
brandy or ratafia over the cake. Place in different
parts of the pudding some candied peel, and orna-
ment the top with dried cherries. Do not fill the
mould more than three parts full, but have some
warm blancmange to pour over the cake.

Cabinet Pudding.

Over six sponge-cakes pour sufficient sherry to
soak them ; beat up six new-laid eggs with a quart
of new milk, a little nutmeg, and white sugar ; put
the cakes into the custard without beating them
together, and turn the whole into a well-buttered
mould ; tie a paper over the top, and steam for an
hour and a quarter. Serve with this sauce : Beat up
the yolks of two eggs, two table-spoonfuls of white
sugar, and a wineglass and a half of sherry. Mix
well together ; simmer gently ; serve hot.

Oheshire Puddings.

Strain some cheese curd from the whey, and beat

PUDDINGS <5^» SWEETS. 25

half a pint of it fine ; add two large spoonfuls of flour,
the white of one egg, and the yolks of two, a spoon-
ful of orange-flower water ; nutmeg and sugar to
taste. Make into small cakes, and bake in a hot oven
a quarter of an hour. Serve with sweet sauce
flavoured with wine or lemon.

Cheese Pudding.

One large slice of bread soaked in milk, three
table-spoons of grated cheese, one ounce of butter,
two beaten eggs, a little salt, red pepper, nepaul (the
best), and mustard. Bake in a shallow dish.

Citron Puddings.

Mix a table-spoonful of flour smooth with a little
milk ; then add half a pint of cream, four ounces of
white sifted sugar, five sweet almonds and one bitter,
pounded and blanched, two ounces of citron cut thin,
and three eggs well beaten to a froth, leaving out the
white of one. Butter five small moulds ; nearly fill
them with the mixture, and bake in a quick oven
about a quarter of an hour. Turn out, and serve with
wine sauce.

Clarence Pudding.

Take a basin that will hold rather more than a
pint ; butter it well, and lightly sprinkle with flour ;
stick some sultana raisins all round it ; grate a French

26 PUDDINGS dr- SWEETS,

roll, and put part of it in the basin ; then a few more
raisins, and two ounces of candied peel, cut fine; then
the rest of the roll ; pour a glass of brandy over it ;
beat four eggs and put them to a pint of milk,
sweetened with white sugar. Pour slowly into the
basin, and let it stand half an hour. Cover over the
top, and boil or steam for an hour.

Canadian Pudding.

Beat up the yolks of three eggs, with four table-
spoonfuls of powdered loaf sugar ; add the juice of
two lemons, and a table-spoonful of corn-flour dis-
solved in a little cold water. Put this mixture in a
thin pie-crust, and bake in a moderately hot oyen.
Beat up the whites of the eggs to a stiff froth ; and
after the pudding is baked and cooled a little, drop
the white of an egg and a little white sugar on the top ;
return the pudding to the oven for a few minutes.

Oherry Pudding.

One pint of milk, three table-spoonfuls of flour,
one ounce of butter. Mix the flour to a smooth paste
with a little milk ; then add the rest of the milk, and
two eggs well beaten, and a pinch of salt Take the
stones from a pound of Kentish cherries ; stir them
into the batter. Put it in a buttered basin, tie a
cloth over the top, and boil for two hours. Serve
quickly.

PUDDINGS 6- SWEETS, 27

Cambridge Pudding.

Take a pound of flour, a dessert-spoonful of
Borwick's egg powder, three ounces of white sugar,
six ounces of good dripping, a pinch of salt, a teacup-
ful of sultana raisins, or currants, and an ounce of
candied peel, cut fine. Mix well together ; then stir
in half a pint of milk ; pour into a buttered dish, and
bake rather more than half an hour.

Currant Pudding, Baked.

Take eight ounces of bread crusts or biscuits,
either, well pounded, and then soaked for twelve
hours in a pint of milk ; then add two quarts of milk,
beat up two eggs ; add a glass of wine or a table-
spoonful of brandy, half a nutmeg grated, eight
ounces of currants well cleaned, and two ounces of
sugar. Mix all together, and bake in a dish for one
hour. Sprinkle over with pounded sugar, and pass
the salamander over.

Common Pudding.

Cut up a stale loaf of bread the day before it is
required; put it to soak in a pan of cold water;
squeeze the water out through a colander. Put the
bread in a pan with two ounces of suet chopped fine,
two table-spoonfuls of flour, half a tea-spoonful of
grated ginger ; beat well up with a fork Mix half a

28 PUDDINGS 6- SWEETS,

pound of treacle with a little warm milk ; then stir all
together, and boil three hours in a cloth, basin, or
mould. This will make a very large pudding.

Custard Pudding, Baked.

Boil a pint of milk with three large lumps of
white sugar, a stick of cinnamon, or a piece of lemon
peel, whichever flavour is preferred ; beat two eggs
well and pour the milk on them hot, but not boiling.
Grate a little nutmeg on the top of the pudding, and
bake for half an hour.

Cumberland Pudding.

Mix six ounces of grated bread, the same of
currants well cleaned, beef-suet finely chopped, and
apples cut small, four ounces of white sugar, and four
€ggs, half a grated nutmeg, the rind of a lemon,
minced fine, and a little candied peel, cut thin. Add
a pinch of salt; mix all well together; put into a
well-buttered basin, cover with a floured cloth, and
boil three hours. Serve with lemon sauce.

Cottage Pudding.

Peel two pounds of potatoes, boil and mash them
smooth with a pint of milk, two ounces of moist
sugar, two ounces of currants or raisins, one egg well
beaten, and half an ounce of butter or dripping. Bake
about three quarters of an hour.

PUDDINGS c- SWEETS, 29

Canterbury Pudding.

Line a buttered pie-dish with sponge-cake cut in
thin slices ; take a quart of ripe green gages, split and
stoned, and a few of the kernels blanched ; add five
ounces of white sugar, and make alternate layers of
fruit and cake, letting the last one be of fruit Bake
in a brisk oven half an hour.

CaflGre Land Pudding.

(From the receipt of a great traveller.)

Take a handful of raisins and put them in a sauce-
pan, just cover them with water, add a spoonful of
sugar, some spice and orange peel cut in slices ; then
add se%'eral handfuls of biscuit powder, and boil it
sloirly o\-er the fire for a quarter of an hour. The
biscuit powder is the remains and crumbs of the
following receipt after it h^ been kept some time.
Take ten pounds of butter and a hundred pounds of
brown sifted fiour : nib the butter into the Sour, and
make it into bread : take small pieces and niake them
into small loaves or biscuEts, and well bake. This wiZl
keep several month*.

Bcal -p two *r^^5 Ta-:th tbe:r w^-'rr^-* =- - -

good fresa b-Jtter and 1'.^" su.^ir -z*'.-.:;:!.-- - --- -Tr'

or laaj-tt: cropi •--« es5enc;t of lenn^ci. B^- ::• v. --- ...

30 PUDDINGS 6- SWEETS,

hour with a fork ; then put it into little cups, and
bake in a moderately quick oven. Serve with wine
sauce. N,B, — Mix the flour, sugar, and butter in a
dish, and set it a little distance from the fire till the
butter is melted ; then add the eggs, and beat all to-
gether ; the eggs to be beaten first as well.

Carrot Pudding, Baked.

Take a penny loaf, grate and weigh it ; take the
same quantity of raw carrot grated. Mix them well
together ; then add the yolks of four and whites of
two eggs, half a nutmeg, and a little salt, a quarter of
a pound of butter melted, one quarter pf a pound of
sugar, a spoonful or two of flour. Beat all well to-
gether ; then put into a dish and bake it Serve with
melted butter and wine sauce.

Currant Dumplings.

For each dumpling, take three table-spoonfuls of
flour, two of finely-chopped suet, and one of currants,
a pinch of salt, and as much water or milk as will
make a very thick batter. Tie the dumplings in well-
floured cloths, and boil one hour; or they may be
dropped into boiling water without cloths.

Cocoa-nut Bice Pudding.

Soak a breakfast-cupful of rice in water until quite
soft ; scoop out the contents of a hard cocoa-nut ; ex-

PUDDINGS 6- SWEETS. 31

tract all the milk, with a little boiling water ; then
boil the rice in it ; sweeten to taste. Pour the mixture
into a battered pudding-dish, and bake slightly.

Charlotte Busse.

Half an ounce of isinglass dissolved in a pint of
new milk ; sugar to taste ; flavour with vanilla ; one
pint of cream whipped to a strong froth when the
isinglass and milk have cooled and become a little
thick. The frothed cream must be held high, and
poured with force into the bowl containing the milk
and isinglass, whipping it the whole of the time.
Grease the mould with butter ; put ginger bifjcuitH in
each flute, and a few at the bottom, l^^ur the mixture
into the mould when nearly stiff and a>ld.

Ohancellor'B Pudding.

Butter a pudding-mould half an inch thick ; ntick
large raisins stoned as thickly a» if<mthh in the t^uttcr ;
put in next a layer of fine brcad-crumt^ half an inch
thick ; strew a tablespry^nful oitnohi f^uy/^ir ^/vcr, then
a layer of curr^nU; fttrcw ^/vcr them cutulintl i/e^l
sliced thin, and a little ^;rat/;d nutrncj^ ; ih'zn Ht\tAX\f^
layer of cmm\jii and »u$;ar, and v^ on, until the moM
is three parts fuIL Keat ten cy///. ; a/ld v, tliefn a yU?A
of brandy ; fill the moM with thi>,, and ^^j^m th.-^
pudding for two hrj-jr^ '^nf\ a half, <ve^y^ -^j^ :^r/^^
root and brandy %^'i^^.

32 PUDDINGS 6- SWEETS.

Oarraway Seed Pudding.

Take a pound of rice, a tea-spoonful of carraway
seeds, and a pinch of allspice. Mix these well together,
and tie them up in a cloth, allowing room for the rice
to swell. Put it into fast boiling water, and let it boil
an hour. Serve with moist sugar or treacle.

Vicit

Oommon Whole Rice Pudding. \

Half a pound of whole rice, well washed ; three
pints of milk ; a quarter of a pound or two ounces of
butter, cut into pieces ; two large spoonfuls of moist
sugar, and a little grated nutmeg. An hour and a half
will bake it.

Ourd Puddings.

Turn two quarts of milk to curd ; press the whey
from it ; rub through a sieve ; and mix four ounces
of butter, the crumb of a penny loaf, two spoonfuls of
cream, and half a nutmeg, a small quantity of sugar,
and two spoonfuls of white wine. Butter little cups
or small patty-pans, and fill them three parts. Orange-
flower water is an improvement. Bake them with
care.

Curd Pudding, Boiled.

Rub the curd of two gallons of milk well drained
through a sieve ; mix it with six eggs, a little cream,
two tea-spoonfuls of orange-flower water, half a

PUDDINGS 6- SWEETS. 33

nutmeg grated, flour and bread-crumbs, each three
spoonfuls, currants and raisins half a pound of each.
Boil an hour in a thick well-floured cloth.

Charlotte Pudding.

Cut as many very thin slices of white bread as
will cover the bottom and line the sides xof a pie-dish;
but first rub it with butter ; put apples in thin slices
into the dish in layers, till full, strewing sugar between,
and bits of butter ; soak as many thin slices of bread
as will cover the whole in warm milk, over which lay
a plate to keep the bread close on the apples. Bake
slowly three hours.

Oonnie's Pudding.

Two eggs ; Oswego made the thickness of cream ;
the juice of one or two oranges, and the grated peel
of one lemon, mixed with pounded white sugar. Line
a pie-dish thinly with puff* paste, and pour in the
mixture, and bake for twenty minutes.

Children's Pudding. (J. H. Walsh.)

Three quarters of a pound of flour, a quarter of a
pound of treacle, half a pound of suet, half a pound
of currants. Boil three hours.

Cottager's Pudding.

Take a basin or any earthenware mould, the size

34 PUDDINGS 6- SWEETS.

you wish your pudding to be ; line it entirely with
moderately thin slices of bread, cutting off the crust ;
sweeten and boil tender a quart or more of black-
berries (or any juicy garden fruit will do) ; pour the
fruit boiling hot on the bread ; put a layer of crumb
of bread on the top, and quickly cover it over with a
plate or saucer to shut in the steam. When quite
cold this will turn out a firm pudding. Sift a little
white sugar over the top.

Cream a la Mode.

Grate the peel and squeeze the juice of a large
lemon ; dissolve one ounce of isinglass, and half a
pound of loaf sugar in half a pint of water ; when
boiled add two glasses of white wine ; strain it hot
upon the lemon ; stir it well ; by degrees add one
pint and a half of cream ; stir it till cold.

Oustard Pudding. (Rich.)

One table-spoonful of flour, one pint of milk or
cream, five yolks of eggs, one table-spoonful orange-
flower water, one tea-spoonful of noyeau, half salt-
spoonful of pounded cinnamon. This pudding will
require a basin well buttered that will exactly hold it,
and must be tied over with a cloth well floured ; place
in boiling water, in which it is best to keep it turned
about for a few minutes. Any preserved fruit may be

PUDDINGS 6- SWEETS. 35

placed upon or around it, with sweet sauce as an ac-
companiment.

Custard Pudding.

One pint of milk, three ounces of bread crumbs,
three eggs well beaten ; sweeten to taste. The milk
must nearly boil, and be poured on the bread crumbs
and covered with a plate until cold ; then stir in the
eggs, and flavour in any way that may be approved.
Almonds chopped fine are an improvement

Conservative Pudding.

A quarter of a pound of ratafia and macaroon
cakes mixed, four sponge biscuits, the yolks of eight
eggs, half a pint of cream, and a glass of brandy, well
beaten together, the cakes being soaked in the cream
and brandy. Butter a quart mould ; place dried
cherries or stoned raisins in a pattern over it ; pour in
the mixture ; and place the mould in a stewpan sur-
rounded by water, and let it simmer an hour and a
half.

Carrot Pudding.

Half a pound of carrots grated fine, half a pound
of bread crumbs, half a pound of suet, half a pound of
flour, half a pound of currants, two good table-spoon-
fuls of treacle, half the rind of a lemon grated. Mix
all well together, and boil three hours.

36 PUDDINGS 6- SWEETS.

Oocoa-nut Pudding. (Soyefs.)

Remove the shell of the cocoa-nut and cut the
brown skin away ; cut the nut in pieces and place it in
cold water; remove it and wipe it dry. Grate about a
quarter of a pound of a large one very fine ; place in
a basin a quarter of a pound of powdered white sugar,
and three ounces and a half of fresh butter ; stir them
together until it becomes like cream. Add to it a table-
spoonful of brandy, and about four drops of essence of
vanille ; place the white of six eggs into a bowl, and
beat them well ; then add gradually the butter and
sugar, which keep stirring at the same time ; add by
degrees the cocoa-nut Cover a pie-dish with puff
paste ; place the mixture in it and bake in a moderate
oven for about half an hour. Glaze it with powdered
sugar. ,

College Puddings.

Take a quarter of a pound of flour or grated bis-
cuit, a quarter of a pound of currants, a quarter of a
pound of suet finely chopped, a spoonful of sugar, and
a little nutmeg. Mix them together ; take the yolks
of three eggs and make the puddings up into balls.
Fry them in fresh butter, and serve with sweet
sauce.

Derby Pudding.
A quarter of a pound of currants, one pint of milk,

PUDDINGS 6- SWEETS, 37

two ounces of loaf sugar, four yolks of eggs, three
whites ditto, one bay leaf and a little spice boiled in
the milk about ten minutes. Have ready cut six slices
of thin bread and butter ; strew the currants between
them, and pour the custatd over it. Or it may be
made in a dish with jam on thin puff paste.

Devonshire Pudding.

Six ounces of grated bread, six ounces of currants,
six ounces of beef-suet finely chopped, six ounces of
apples finely chopped, six ounces of lump sugar, six
eggs, half a nutmeg, one salt-spoonful of salt, two
ounces of citron cut small, two ounces of candied
orange peel cut small, two ounces of candied lemon
peel cut small ; the rind of a small lemon either
grated or cut very small. Mix well together and put
into a basin well buttered ; cover close with a floured
cloth, and boil from two hours and a half to three
hours. Serve with sweet sauce.

Delhi Pudding.

Three table-spoonfuls of arrowroot, one and a half
ounces of sweet almonds pounded, one ounce of butter ;
all mixed up together in half a pint of milk. Have
a pint of milk on the fire, and when boiling pour into
the above mixture; stir till thick, then put in a
mould to get cold.

38 PUDDINGS dr* SWEETS.

Dunkerque Pudding.

One egg, a tea-cupful of milk, six slices of French
bread about half an inch thick ; beat the egg and
add it to the milk ; lay the slices of bread in it until
they have soaked up the mixture ; fry in a clean pan
with a small piece of butter until a light brown
colour. Sift sugar over and serve hot, or place pre-
serve on the slices.

Dr. Homer's Oatmeal Pudding.

Two pounds of oatmeal, half a pound of raisins,
half a pound of currants, one ounce of suet, six eggs.
Soak the oatmeal in milk ; add sugar according to
taste ; put a very little salt ; it may be flavoured
with nutmeg or lemon peel ; butter a pie-dish, and
pour in the mixture. Bake it in a gentle oven.

Date Pudding.

Half a pound of dates, half a pound of bread
crumbs, five ounces of suet, six ounces of white sugar,
two eggs, a pinch of salt, and a little nutmeg. Chop
the suet and dates fine, mix all together, and boil
four hours.

Dried Normandy Pippins.

Place a pound of Normandy pippins in a deep
pie-dish ; cover them with cold water, and let them

PUDDINGS 6- SWEETS, 39

remain in soak all night ; in the morning add a pint
of water, a quarter of a pound of brown sugar, and
six cloves. Cover the pie-dish over, and bake in a
slow oven for two hours. They are excellent eaten
with boiled rice, or blancmange, or custard.

>
Dutch Pudding.

Melt half a pound of butter in half a pint of milk ;
when warm add two small spoonfuls of yeast ; pour it
on to one pound of flour, half a pound of currants,
and a quarter of a pound of sugar, and a little spice.
Let it stand half an hour ; then beat up with it four
eggs. Bake in a brisk oven one hour.

Dutch Custard Pudding.

Line a pie-dish with a border of puff paste ; then
lay in a pint and a half of fresh raspberries, mixed
with three ounces of powdered sugar ; whisk six eggs
with three ounces more sugar, and pour it over the
fruit. Bake the pudding in a moderate oven half an
hour.

Don Juan Pudding.

Blanch and pound up a pound of sweet almonds
with a dessert-spoonful of rose water ; then add the
yolks and whites of six eggs. Beat all together well
for half-an-hour ; pour the mixture into a rich paste,
and bake in a moderate oven.

40 PUDDINGS 6- SWEETS.

Dame Jones's Pudding.

Take stale sponge or pound cake too dry to eat,
two ounces of currants well washed and dried, half
an ounce of mixed candied peel ; put the cake with
isix little ratafia cakes in a pint basin ; lay a slice of
fresh butter and some pounded white sugar over your
cake ; set over the fire a pint and a half of new milk,
a stick of cinnamon, a piece of fresh lemon peel, and
two or three lumps of sugar; when the milk boils,
strain and pour over the cake sufficient to soak it well,
but not to stand above it Make a standing crust of
flour and water, cut out the edges when you have
lined your dish, beat up four eggs, add to the soaked
cake the rest of the milk to fill the dish, stir all well
together. Bake half an hour ; as soon as done stick
it with blanched almonds.

.Eastbourne Pudding.

Two eggs well beaten, two table-spoonfuls and a
half of flour, half a pint of milk ; mix the flour
smoothly with the milk ; then add the eggs and a
pinch of salt ; butter a pie-dish well ; put a layer of
stewed apples at the bottom of the dish ; beat the
batter for ten minutes, then pour it on the apples.
Bake in a brisk oven for twenty minutes. Serve
quickly, hot

PUDDINGS &> SWEETS, 41

Edinburgh Pudding.

Take half a pound of bread crumbs, half a pound
of fresh butter, half a pound of white powdered sugar,
and mix together ; add a quarter of a pound of orange
or lemon marmalade, and four well-beaten eggs. Beat
all well together, and bake in a buttered mould for
three quarters of an hour. Serve with brandy sauce,
or dry with white sugar.

Economical Pudding.

One pound of flour, half a pound of chopped suet,
half a salt-spoonful of salt, a quarter of a pound of
currants ; mix well together. Moisten the pudding
with sufficient milk or water to make rather a stiff"
paste ; tie it up in a floured cloth ; put it into boiling
water, and boil for two hours and a half.

Egg Pudding.

Break four eggs, put the yolks and whites carefully
into different basins, add to the yolks four table-
spoonfuls of white sugar, and two of flour; flavour
with a little grated lemon peel, and beat it for five
minutes ; then whisk the whites of the eggs to a
stiff" froth ; mix with the yolks, and pour into a
buttered basin or dish. Bake ten or a few more
minutes.

42 PUDDINGS 6- SWEETS.

Easter Plum Pudding.

The yolks of seven eggs, and six whites ; three
quarters of a pound of best raisins, a quarter of a
pound of currants, three quarters of a pound of finely
grated bread crumbs, half a pound of finely chopped
beef-suet, a pinch of salt, two ounces of sweet almonds,
blanched and pounded. Mix all well together, adding
the eggs last. This pudding may be mixed some
hours before being boiled. It requires boiling for
four hours.

Everlasting Cheese Cakes.

A quarter of a pound of sifted white sugar, a
quarter of a pound of fresh butter, six yolks of eggs,
the juice of three lemons, and grated rind of two ;
add a stale penny sponge-cake crumbled. Put all
together in an enamelled saucepan, and simmer it
until it is like honey. Line some small patty-pans
with puff paste ; put in a large dessert-spoonful of the
cheesecake, and bake twenty minutes.

Eliza's Bread Pudding.

One pint of bread crumbs, half a pint of milk, five
eggs well beaten, a little lemon peel and nutmeg,
sugar to taste. Make the milk quite hot and pour
upon the bread crumbs ; cover over with a plate ;
when nearly cold add the eggs and spice. Butter a

PUnniXGS e- SWEETS. 43

mould CH* faasiii, pour the mixture in, cover the top
with a piece of buttered paper, tie over with a doth,
and bcxl ocMistaintly one hour. Serve with wine

Ezodknt

Cut tiiin slices of bread and butter widiout crust ;
^iread apricot or orange or lemon marmalade on
eadh slice; lay tibem in a wdl-buttered basin, and
pour over a wdl-seasoned custard ; let it stand fcH* an
hour, then steam or IxhI for an hour. Serve with

Podding:

Mix with a quarter of a pound of mashfd potatoes
half a pound of boiling apjdes, minced, four ounces of
bfown sugar, three eggs, and the juice and grated
ped of a lemon. Place it in a well-buttered dish, and
bake half an hour.

Put in a basin ten ounces of fine bread
four ounces of sago, seven ounces of suet cho;^)ed
fine^ six ounces of moist sugar, the ped of half a
lemon grated, a wine-glass of rum, and four eggs;
stir fcH* a few minutes with a spcx>n : add three moce
cggs^ and four table-spoonfuls of thick cream ; mix
wdl, and it is then ready to fill the mould. Butter the

44 PUDDINGS 6- SWEETS.

mould well ; strew a few bread crumbs on the butter,
cover the bottom of the mould with ratafias ; then
cut six sponge-cakes lengthwise, spread thickly each
piece with some jam ; let a layer of the mixture be
between each layer of cake, and take care that a layer
of the mixture is on the top of the pudding. It will
.take about forty minutes to bake. Sauce if liked
may be made of three table-spoonfuls of currant-jelly,
and two glasses of sherry ; warm on the fire, and
pour over the pudding, and serve hot.

Elegant Bread Pudding.

Take light white bread and cut in thin slices ; put
into a shape or basin a layer of any sort of preserve,
then a slice of bread ; and repeat until the mould is
almost full ; pour over all a pint of milk just warm,
in which three well-beaten eggs have been mixed;
cover over with a cloth ; place in boiling water,
and boil for twenty minutes. Serve with sweet
sauce.

Egg-Plum Pudding.

Place in a stewpan a dozen fine egg-plums cut in
half and the stones taken out, with just enough water
to cover them, and two ounces of white sugar, and
six of the kernels blanched. When quite tender place
them in a pie-dish with the syrup ; pour over them a

PUDDINGS 6- SWEETS. 45

pint of cream beaten with the yolks of three eggs ;
bake for twenty minutes. A rim of paste may be
put round the dish to improve the look of the
pudding.

Fillmgham Pudding.

Two breakfast-cupfuls of flour, one ditto of
chopped suet, one ditto of milk, one tea-spoonful of
carbonate of soda mixed in the milk cold, one ounce
of candied lemon peel, a little spice, treacle enough
to make it a light brown colour. Pour it into a basin
well buttered, and boil it two hours. A little orange
marmalade cut up is a good substitute for candied
peeL

Fig Pudding, (i.)

Half a pound of bread crumbs, six ounces of
sifted loaf sugar, six ounces of suet, two eggs, one
tea-cup of milk, half a pound of figs. The figs and
suet to be chopped very fine. The whole ingredients
to be well mixed together. Boil four hours. Wine
sauce if approved.

Pig Pudding. (2.)

Three ounces of figs chopped fine ; four ounces of
beef suet chopped fine ; six ounces of bread crumbs,
four ounces of sugar, two eggs. Boil three hours.

48 PUDDINGS 6- SWEETS.

almonds, and three bitter ones, blanched and beaten
to a paste ; moisten with a little wine or water. When
mixed rub it through a colander into a glass dish,
laying ratafias about it

Felden Apple Pudding.

Weigh a pound of boiling apples after they are
peeled and cored ; stew them until they are quite
soft with six ounces of sugar, and half a tea-cupful of
water ; stir them well ; mix with them, while hot, two
ounces of fresh butter, the grated rind and juice of a
lemon ; and lastly, stir in the beaten yolks of three
eggs, and two or three macaroons crushed to powder.
Put a puff paste round a pie-dish, and pour in the
mixture ; pour a little clarified butter over the top,
sift a little white sugar over, and bake half an hour.

Flour Pudding.

Take four ounces of flour, an ounce of sugar, three
quarters of a pint of milk, one egg, and six grains of
ginger. Mix well and boil for an hour and a half

Fruit . Transparency.

Press out the juice of a quart of red or white
currants ; strain it through a fine sieve in a skillet ;
add three quarters of a pound of loaf sugar and half
an ounce of isinglass ; boil and skim till it is bright
and rather thick, about twenty minutes ; pour it into

PUDDINGS 6- SWEETS, 49

a pretty mould, and stir in a pint of fine fresh fruit
Put it in a cool place, or on ice, till quite firm. Turn
out carefully, and serve with Devonshire cream or
custard.

French Apple Pudding.

Stew some apples and pulp them through a sieve.
To about half a pound, after they are pulped, add six
ounces of melted but not oiled butter ; sweeten to
taste ; add the yolks of six eggs and the whites of
four, and the grated rind of a lemon ; mix with the
apples, and beat very light ; cover the bottom of a
baking tin with puff paste, pour the pudding in, bake
half an hour in a moderate oven. Serve with sifted
sugar and cream.

Golden Syrup Pudding.

One pound of golden syrup, eighteen ounces of
flour, six ounces of dripping, a tea-spoonful of baking
powder, a pinch of salt, and half a pint of water.
Mix the dry ingredients first together ; then add the
treacle and water ; put the pudding into a buttered
pie-dish ; and bake for two and a half hours or more.

Green Gooseberry Pool.

Take a quart of green gooseberries ; put them
into a deep dish, and bake them in the oven till quite
soft; pulp them through a coarse sieve and add

so PUDDINGS 6- SWEETS.

pounded sugar to taste. When cold stir in a gill of
cream ; mix thoroughly, and serve in a glass dish.

Grey Pudding.

Weigh three eggs in the shell, an equal weight of
brown sugar and of butter, the weight of two eggs in
flour ; then beat the butter to a cream ; beat the eggs
also, and mix with the butter and sugar, beating the
whole to a batter ; add the flour, the juice and grated
rind of a lemon. Mix together, and boil for an hour.

German Pufll».

Two eggs well beaten ; three dessert-spoonfuls of
flour to be mixed in by degrees, a little milk. Half
fill the cups, and bake in a quick oven. Serve with
wine sauce.

Ground Bice Pudding.

Mix two table-spoonfuls of ground rice with a
little cold milk ; warm a pint of milk with several
lumps of white sugar, and pour it on the rice ; keep
it simmering on .the fire about ten minutes until it
thickens ; when nearly cold add two eggs well beaten,
and a dessert-spoonful of brandy ; grate a little nutmeg
on the top. Bake in a well-buttered dish half an hour.

(German Pudding.
A tea-cupful of whole rice to be thoroughly softened

PUDDINGS ^ SWEETS. 51

in milk ; half a tea-cupful of suet ; the whites and yolks
of three eggs ; candied peel and raisins to fancy, also
sugar. To be put into a mould and boiled two hours.
For the sauce half a tea-cupful of sugar to be put
into a jug and set in boiling water, and well milled
till quite thick, then pour it over the pudding.

Ground Bice Omelet.

Moisten three table-spoonfuls of ground rice with
a gill of cold milk, and stir it into half a pint of
boiling milk ; simmer for twenty minutes ; turn it
into a basin and let it get quite cold ; beat two fresh
eggs ; mix them into the rice ; add three table-
spoonfuls of loaf sugar, the grated rind of half a
lemon, and a table-spoonful of juice. Beat for ten
minutes ; divide it into three parts, and fry in butter,
three quarters of an ounce for each, till of a pale
brown colour. Serve hot with sugar.

Ginger Pancakes.

Beat four eggs and stir them to a quart of milk ;
mix six ounces of flour smooth with a little cold milk ;
add the rest by degrees ; then put in a table-spoonful
of grated ginger, a pinch of salt, and half a wine-glass
of brandy. Mix all well together ; fry of a light
brown colour in boiling fat.

52 PUDDINGS 6- SWEETS,

Ginger Small Paddings.

Half a pound of flour, a table-spoonful of grated
ginger, a table-spoonful of white powdered sugar.
Mix well together ; then add three eggs well beaten,
and a glass of white wine ; bake in cups in a quick
oven. Serve with wine sauce.

Golden Pudding.

A quarter of ^a pound of bread crumbs, a quarter
of a pound of suet finely chopped, a quarter of a
pound of sugar, a quarter of a pound of marmalade,
four eggs. When well mixed put it into a mould or
buttered basin ; tie it down with a floured cloth, and
boil for two hours. When turned out strew a little
fine sugar over the top.

Grandmanuna's Ground Bice Padding.

Six ounces of ground rice, one quart of milk, half
an ounce of butter, one lemon peel grated, and juice,
six yolks of eggs, three whites of eggs. Mix the rice
with some of the milk ; put the remainder on the fire;
when it boils pour it on the rice and cold milk, stirring
it all the time ; place it over the fire, and stir it one
way till it thickens, then add the butter and sugar
with the lemon peel and juice. When nearly cool
add the eggs, and pour it into a pie-dish with puff
paste. Send it to a gentle oven.

PUDDINGS 6-. SWEETS, 53

Ginger Padding.

A quarter of a pound of suet, half a pound of.
flour, a quarter of a pound of moist sugar, two large
tea-spoonfuls of grated ginger. Chop the suet very
fine ; mix it with the flour, sugar, and ginger ; butter
a basin, and put in the mixture quite dry ; tie a cloth
over, and boil for three hours. Or the mixture may
be put into a dish and baked.

(German Bice Padding.

Stew until very tender and dry, three or four
ounces of whole rice in a pint and a quarter of milk ;
when a little cooled mix with it three ounces of beef
suet finely chopped, two and a quarter ounces of sugar,
one ounce of candied peel, six ounces of Sultana raisins,
and three eggs well beaten and strained. Boil in a
buttered basin or well-floured cloth for two hours
and a quarter. Serve with or without sauce.

Gooseberry Padding Baked.

Stew gooseberries in a jar or in a saucepan of
water till they will pulp ; take a pint of the juice
pressed through a coarse sieve, and beat it with, three
eggs, one ounce and a half of butter ; sweeten it well
and put a crust round the dish. A few crumbs of
roll should be mixed with the above to give a little
consistence, or four ounces of Naples' biscuits.

54 PUDDINGS &» SWEETS,

Gteorge Padding.

Boil very tender a handful of rice in a small
quantity of milk, with a large piece of lemon peel ;
let it drain, then mix with it a dozen good-sized
apples, boiled to pulp as dry as possible ; add a
glass of white wine, the yolks of five eggs, two ounces
of orange and citron cut thin ; make it pretty sweet.
Line a mould with a good paste ; beat the whites of
the eggs to a strong froth, and mix with the other
ingredients; fill the mould, and bake it a fine
brown colour. Serve it with the bottom upwards,
with sauce made of two glasses of wine, a spoonful
of white sugar, the yolks of two eggs, and a bit of
butter as large as a walnut

Half-Pay Pudding.

Half a pint of milk, a quarter of a pound of flour,
a quarter of a pound of currants, a quarter of a pound
of raisins, a quarter of a pound of suet, a quarter of a
pound of bread crumbs, two table-spoonfuls of treacle,
one tea-spoonful of Borwick's baking powder ; to be
all well mixed together, and to be put into a cloth or
mould, and boiled three hours. Serve with wine or
brandy sauce if agreeable.

Hunter's Padding.

Mix one pound each of suet, flour, currants, and
raisins, the latter stoned; the rind of half a lemon cut

PUDDINGS &- SWEETS. 55

fine, six Jamaica peppers in fine powder, four eggs, a
wine-glass of brandy, a little salt, and enough milk to
make it a proper consistence. Boil it in a floured cloth
or a mould eight or nine hours.

Hasty Pudding.

Boil one pint of milk ; stir into it as much flour as
will thicken it, letting it boil several minutes. Pour it
into hot plates, and serve with cold butter and sugar.

Hyde Park Padding.

Two eggs well beaten, two ounces of white sugar,
three ounces of flour, one ounce and a half of butter.
Mix the flour, sugar, and butter together, then add
the eggs ; divide the paste in half, and roll to about
the thickness of a quarter of an inch ; spread some
preserve between the paste, and bake half an hour.
Cut in long fingers when done, and place in a dish ;
sift a little white sugar over.

Heathside Pudding.

Butter a mould and put in some stoned raisins to
your fancy; then thin slices of bread and butter,
with orange marmalade between them ; fill with
custard. Tie the mould in a cloth, and boil it three
hours.

56 PUDDINGS 6- SWEETS,

Hasty Pudding Baked.

Mix together a quarter of a pound of flour and a
pint of milk ; add the milk to the flour, a little at a
time, stirring all the while ; boil till it thickens ; when
nearly cold add half an ounce of sweet almonds,
blanched and pounded, four eggs well beaten, two
ounces of white sugar, and one ounce of butter. Bake
in small cups for twenty minutes.

Hog's Pudding.

A pound of flour, six ounces of flead, half a tea-
cup of bread crumbs, half a pound of currants, a little
ground alspice, and sugar to taste, one ^gg beaten.
The flead must be cut in small pieces, put into a
half pint of milk, boiled and poured hot on the flour.
Mix all well together with a wooden spoon when cold
enough. Knead it with the hands ; make it into a
bolster shape, and boil in a skin or floured cloth for

three hours.

Isinglass Pudding.

One pint of milk, a quarter of an ounce of isin-
glass, one table-spoonful of ground rice, one table-
spoonful of arrowroot. Rub the arrowroot and rice
quite smooth in a little cold milk ; have the pint of
milk made boiling hot, and pour it on, stirring all the
time ; let it simmer gently ten minutes, keeping
it stirred all the time ; add sugar to taste, and flavour

PUDDINGS 6- SWEETS. 57

with a few drops of ratafia or any other flavouring.
Pour it into a mould first wetted with cold water ;
when quite settled turn it out into a dish, and pour a
nice custard over it

Italian Pastry.

Take a quarter of a pound of butter, a quarter of
a pound of powdered white sugar, and half a pound
of flour. Mix well together, and moisten with the
yolks of two eggs ; roll very thin, and cut with a
cutter into shapes or fingers. Bake them on a baking
sheet, and when done place two of them together
with jam between.

Italian Padding.

Put half a pint of new milk and four ounces of
fresh butter into a saucepan ; place it over a slow
fire ; when nearly boiling stir in six ounces of sifted
flour, four ounces of loaf sugar in fine powder, and the
grated rind of a lemon ; when well mixed add three
beaten eggs. Stir till it becomes a paste ; then turn
it on to a paste board, and let it get cold. Dredge it
with baked flour, and roll it out a quarter of an inch
thick. Spread with any kind of jam or marmalade ;
roll it over to the form of a bolster, and bake on a tin
in a moderate oven for twenty minutes. Sift white
sugar over, and when cold serve either whole or cut
in neat slices.

58 PUDDINGS 6- SWEETS.

Italian Oream.

Take a quart of cream, a quarter of an ounce of
gelatine dissolved in a, little milk ; two table-spoon-
fuls of brandy, and two of sherry ; grate in the rind
of three lemons, and pour in the juice gently ; sweeten
and salt to taste; whisk till very thick and stiff.
Spread a wet muslin over a sieve or perforated mould ;
put in the cream. Next day turn into a glass dish ; .
put preserve round if liked.

Indian Lemon Pudding.

Take four ounces of butter, six ounces of white
sugar, six fresh eggs, two wine-glassfuls of lemon or
lime juice, and four table-spoonfuls of finely grated
bread crumbs. Mix the butter and sugar ; add the
yolks of the eggs ; then the lime juice and bread
crumbs ; and when the oven is ready add the whites
of the eggs well beaten up. Put the whole into a
buttered pudding-dish, and bake it immediately.

Indian Oocoa-nut Padding.

A quarter of a pound of grated cocoa-nut, a quarter
of a pound of pounded loaf sugar, three and a half
ounces of good butter, the whites of six eggs, and half
a glass of white wine and brandy mixed ; a tea-spoon-
ful of orange-flower water, and the same of rose water.
Pour into your paste, and bake in a moderate oven.

PUDDINGS dr* SWEETS. 59

Iced Pudding.

Sixteen or eighteen good apples, a small pot of
apricot jam, half a pound of white sugar, two ounces
of dried cherries, a quarter of a pound of raisins, one
ounce of citron, the rind of a lemon, two ounces of
sweet almonds, a wine-glass of cura9oa and the same
of maraschino, one pint of cream. Peel and core the
apples, and simmer them on the fire until soft ; rub
the lemon peel off on to the sugar. Mix the jam and
sugar with the apples ; work all through a sieve, and
put them into a freezing pot. Stone the raisins and
simmer them in a little syrup for a few minutes ; add
these with the citron, cherries, and almonds, blanched
and cut in dice ; also the cura9oa and maraschino to
the apples, and freeze again ; add nearly a pint of
whipped cream ; fill the mould and freeze again.
Turn the pudding out of the mould when required.
Serve with a little iced cream.

Indian Oom Padding.

Take half a pint of Indian com meal ; and stir to
it slowly a quart of hot milk. When it has cooled
add half a tea-cupful of suet chopped fine, a pinch of
salt, two ounces of white sugar, and one egg well
beaten. Pour into a pie-dish ; grate nutmeg thickly
over, and bake for one hour.

6o PUDDINGS 6- SWEETS,

Jaune Mange.

Three quarters of an ounce of isinglass, three
quarters of a pint of water, half the rind of a lemon
and all the juice, a quarter of a pint of white wine,
two eggs well beaten, five ounces of loaf sugar. Mix
and give it a scald, but be very careful it does not
boil, and keep stirring all the time. Put it in a basin ;
let it remain till nearly cold. Have a mould wetted
with cold water, and pour it in.

Jamaica Pudding.

Grate one cocoa-nut with a clean scraper; add
enough sugar to sweeten, and stew softly in a little
milk ; add when cold three beaten eggs, some grated
lime peel, and a table-spoonful of brandy. Bake with
sugar sifted on the top.

Dr. Kitchener's Padding, or "My Pudding."

Three eggs well beaten, a quarter of a pint of milk,
two ounces of moist sugar, a quarter of a pound of
flour, seven ounces of suet, three ounces of bread
crumbs ; as much grated nutmeg as will lie on a six-
pence. Beat and strain the eggs ; put them to the
milk, or gradually add the milk to them, and mix the
sugar and spice. Put in the flour and beat it to a
smooth batter ; stir in the suet, which must be finely
chopped, by degrees ; and lastly the bread crumbs.

PUDDINGS ^ SWEETS. 6i

Put it into a basin or earthenware mould that has
been buttered ; tie a pudding cloth tightly over it ;
put into boiling water, and boil three hours.

i[»[«iiii<

Half a pound of sifted sugar, six ounces of butter
creamed, eight yolks of eggs, seven whites of eggs, two
ounces of candied peel, half a nutmeg. Mix these
ingredients and place them over a slow fire; keep
stimng it until it begins to thicken ; place some nice
puff paste in a pie-dish, and when the mixture is cold
pour it gently in ; a few rataiia cakes placed on the
top and sunk in will make the pudding more delicious.

Kemtiflh Puddiiig Pies.

Boil for a quarter of an hour three ounces of
ground rice in a pint and a half of mfllr : when taken
from the fire stir into it two ounces of butter and four
ounces of sugar ; add to these four eggs, a little salt
and lemon peel or nutmeg. When the mixture is
nearly cold line some patt>^-pans with puff paste : fiZ
them nearly full; strew the tops with currarits or
Sultana raisins, and bake twenty riiutes in a mode-
rate oven.

Lemon Poddixig.

One large lemon, four ounces of butter, four ounces
of pcnrdercd sugar, six yolks of eggs. Rub off lie

62 PUDDINGS 6- SWEETS.

rind of the lemon with part of the sugar, and take it
off as the essence fills the sugar ; add the juice of the
lemon and the remainder of the sugar ; gently melt
the sugar and mix with the above and the eggs well
beaten, leaving out the whites. Put the mixture into
a pie-dish lined with puff paste, and bake half-an-hour.

Lemon Pudding. (Soyer's Receipt.)

Put in a basin a quarter of a pound of flour, same
of sugar, same of bread crumbs and chopped suet, the
juice of one good-sized lemon, and the peel grated,
two eggs, and enough milk to make it the consistency
of porridge. Boil in a basin for one hour ; serve with
or without sauce.

Lancing Paddings.

Half a pound of flour, two ounces of butter or lard,
two ounces of sugar, the grated rind of half a lemon,
a small tea-spoonful of baking powder. Mix the lard
and flour well together and the other dry ingredients ;
mix up with a quarter of a pint of milk and one egg.
Bake in small cups a light brown colour. Serve with
lemon sauce. ,

Lemon Bice.

Half a pound of Carolina rice, two ounces of lump
sugar, one lemon. Boil the rice in milk with the
sugar until quite soft ; put it into a pint mould and

PUDDINGS &* SWEETS. 63

let it> remain until cold ; peel the lemon and boil the
peel a short time ; throw the water away and cut the
peel in thin shreds ; pour a tea-cupful of boiling water
upon them ; squeeze and strain the juice of the lemon ;
sweeten it with white sugar and add it to the shred peel
and water. Let it gently stew for two hours ; when
cold pour the syrup over the rice, which must have
been previously turned out of the mould. Pour gradu-
ally, that the shreds of lemon peel may be equally
distributed over all.

Lemon and Bread Padding.

Take one pound of bread crumbs, a quarter of a
pound of finely chopped suet, the rind of two lemons
grated and the juice of one, two eggs well beaten.
Mix the whole with a quarter of a pound of sifted
sugar and boil it three quarters of an hour.

Lemon Dumplings.

Half a pound of grated bread, four ounces of
sugar, a quarter of a pound of suet, four yolks of eggs,
one lemon juice and rind. Make into six dumplings
and serve with wine sauce.

Light Plmn Padding.

cut

One pint of finely-grated bread, half a pint of suet
fine, half a pint of Sultana raisins, two ounces of

64 PUDDINGS 6- SWEETS.

moist sugar, two ounces of flour, a little lemon •peel,
cut fine. Mix well together ; then add four eggs well
beaten, half a tea-spoonful of salt, and half a pint of
milk. Beat all together for five minutes ; boil in a
buttered basin three hours. Serve with sweet sauce.

Leicester Pudding.

One tea-spoonful of carbonate of soda, mixed
with two tea-cupfuls of flour, a quarter of a pound of
suet, half a pound of stoned raisins, one table-spoonful
of sugar, a little grated lemon peel, and half a pint of
milk. Mix the dry ingredients well together; then
add the milk. Put the pudding into a buttered basin
and boil for two hours.

Lemon Sponge.

In a pint of water put one ounce of isinglass, the
rind of a lemon, half a pound of lump sugar ; let it
simmer for half an hour, then strain it through a lawn
sieve. When nearly cold add the juice of three
lemons ; whisk it until it is white and thick ; pour it
into an earthenware mould. In the summer it will
require a little more isinglass.

Little Lemon Paddings.

Grate one large lemon and squeeze the juice ;
chop fine a quarter of a pound of suet, half a pound

PUDDINGS 6- SWEETS, 65

of bread crumbs, a quarter of a pound of sugar, one
spoonful of cream. Mix all together, and boil in cups
for three quarters of an hour.

Lemon Padding, Baked.

Take four eggs, a quarter of a pound of fresh
butter, a gill of cream, the juice of a lemon ; and
flavour with the peel rubbed on lumps of sugar ;
sweeten to taste ; warm the butter in the cream ; and
beat all well together; pour into a dish and bake.
When done cover the top with white of egg whipped
to a froth piled up ; sift over it very finely-powdered
white sugar ; put it back in the oven for a few minutes
to colour the white of egg a very little.

Little Cocoa-nut Paddings.

Melt together, over a slow fire, two ounces of fresh
butter cut in small pieces and four ounces of white
sugar ; let them boil for two minutes ; then pour out
to get cool. Mix with them three ounces of finely
grated qocoa-nut, an ounce of citron ; shred small the
grated rind of a lemon ; add three eggs ; when these
have been beaten together add the juice of half a
lemon. Put the mixture into buttered patty-pans or
cups ; sift sugar over, and bake them half an hour in a
moderate oven.

66 PUDDINGS &> SWEETS.

Lemon Cream.

One pint of cream, the yolks of three eggs, six
ounces of white sugar, two lemons, one ounce and a
half of isinglass. Put the cream into a clean lined
saucepan with the sugar, isinglass, and peel of the
lemons; simmer for a few minutes, stirring all the
time ; add the yolks of the eggs ; let the mixture
thicken but not boil ; take it off the fire, and keep
stirring till nearly cold. Strain the lemon juice gradu-
ally ; pour on it the cream ; mix well and pour into a
well-oiled mould, and stand in a cool place.

Little Almond Puddings.

Four large spoonfuls of fine flour, three ounces of
butter, two ounces of white sugar, two ounces of
sweet almonds blanched, and two or three bitter
almonds. Pound the almonds quite smooth ; beat the
butter ; and mix all together ; then add one egg well
beaten ; put into small buttered cups, and bake for
twenty minutes.

Maigre Padding.

Half a pound of flour, a tea-spoonful of baking
powder or carbonate of soda, three ounces of drip-
ping, two table-spoonfuls of treacle, half a tea-spoon-
ful of any kind of spice or ginger, and enough water
to make a stiff batter. Pour it into a buttered pie-
dish, and bake a nice brown colour.

PUDDINGS 6- SWEETS. 67

Macaroni Cheese Padding.

Put into a stew-pan a quarter of a pound of
macaroni, with a pint of milk ; let it simmer gently
until it is quite tender ; then take out the macaroni
and place some of it in a buttered pie-dish ; grate
Parmesan cheese over it ; then place another layer of
macaroni in, and grate cheese over it, and so on till
the dish is nearly full ; let the last layer be of cheese ;
then put a thin layer of fine bread crumbs and several
small pieces of butter on the top. Bake for a quarter
of an hour, and serve very hot.

Maizena Padding.

Mix three table-spoonfuls of maizena with a gill
of water. Boil one pint of milk with the rind of a
lemon. Pour the boiling milk on the maizena ;
sweeten to taste. Return the whole to a saucepan ;
boil for five minutes. Pour into a buttered mould.
When cold turn it out and serve.

Marmalade Padding.

Cut some thin slices of bread ; well butter a plain
mould, and lay in some marmalade, then slices of
bread, then marmalade, and so on until the mould is
almost full Mix in a pint of milk five well-beaten
eggs. Pour it over the bread and marmalade, and tie
the mould tightly over. Put it into a saucepan of

68 PUDDINGS 6- SWEETS.

boiling water, and let it boil twenty-five minutes.
When done turn it out, after allowing it to settle for
a minute or two.

Monte Rosa.

Line a quart basin with thin slices of bread
(baked in a tin and spongy), a very thin layer of red
currants, slightly boiled up with sugar and plenty of
juice ; alternate layers of bread and currants till the
basin is full ; make it over night, and put a saucer
with a weight upon it all night to ensure the juice
penetrating to the bread. Turn it out of the basin,
and it is ready for eating cold. No cooking required ;
wholesome and very good. A custard poured over
is an improvement.

Miss Dixon's Paddings.

A quarter of a pound of flour, a quarter of a pound
of butter, a quarter of a pound of sugar ; melt the
butter and beat three eggs ; stir the sugar and flour
into it, and bake in tins or cups. Pour over the fol-
lowing sauce : — Two glasses of white wine, the yolks
of two eggs, a quarter of an ounce of butter ; sugar to
taste. Simmer it over the fire ; stir it till hot, but do
not let it boil.

Manchester Padding.

One pint of new milk boiled, three ounces of
bread crumbs sprinkled in the milk, the grated rind of

PUDDINGS 6- SWEETS, 69

a lemon, lump sugar to taste, four eggs well beaten,
three ounces of butter melted. Line a dish with puff
paste, cover the bottom with preserve or marmalade,
pour in the mixture, and bake one hour.

Madeira Pudding.

Line a plain mould with puff paste sufficiently
thick not to break when turned out of the mould ;
then make the following preparation : Put on the fire
a pint of milk with three ounces of butter and enough
sugar to sweeten it Let it boil; then mix with it
three eggs and four yolks of eggs. Add a large
spoonful of apricot jam, and put another spoonful of
preserve at the bottom of the mould ; pour in the
mixture when cold, and bake two hours.

Melverton Puddings. /

Take the yolks of three eggs, the rind of a lemon
grated, and two small table-spoonfuls of fine flour, a
little nutmeg. Mix all together in half a pint of
cream, and add one ounce of melted butter ; fill four
or five saucers or tins ; bake twenty minutes in a
moderate oven ; roll them over and strew them with
sugar.

Mock Ice.

Take the juice of some raspberry or any other
dark preserve, mix it with as much cream as will fill

70 PUDDINGS (Sr* SWEEtS.

your mould, dissolve half an ounce of isinglass in the
smallest quantity of water possible, which, when
nearly cold, add to the cream, and the juice of a
large lemon ; when you have stirred until it is a proper
thickness put it into your mould. It will turn out in
the morning. Nothing but the isinglass must go near
the fire.

Marlborough Pudding.

Six large sour apples, stewed or chopped very fine,
six eggs, six ounces of butter, and the peel of a lemon
grated ; the juice of two lemons, two milk biscuits ;
sugar to taste. Bake in a pie-dish with a thick edge
of puff paste.

Matrimony Pudding.

Pare and core one pound and a half of apples, and
boil with three quarters of a pound of loaf-sugar, the
grated rind and juice of a lemon, and half a nutmeg
grated ; stir till it becomes a rich marmalade ; then
let it get cold. Make a custard with a table-spoonful
of Oswego moistened with two table-spoonfuls of
milk ; boil two ounces of loaf sugar in half a pint of
milk, and stir into the Oswego while boiling. Add
four well-beaten eggs, half a gill of cream ; butter a
pie-dish, lay in the custard and marmalade alternately
till the dish is full. Bake in a quick oven for twenty
minutes. Serve either hot or cold.

PUDDINGS 6- SWEETS, 71

Mrs. Christopher's Bread Padding.

Five ounces of bread crumbs, three ounces of
butter, and two ounces of sago ; two eggs, and half a
tea-cupful of milk, a dessert-spoonful of white sugar.
Sweeten the milk, and boil the bread crumbs in it,
well beat the eggs, and mix all well together. Steam
one hour and a half. Serve with wine sauce.

Mrs. Christopher's Padding.

One ounce of flour, a quarter of a pound of bread
crumbs, a quarter of a pound of white sugar, a quarter
of a pound of suet, a quarter of a pound of marmalade,
one egg. Steam two hours.

Mincemeat Padding.

Make a light pudding paste with half a pound of
flour, a quarter of a pound of suet chopped fine, a
pinch of salt, and a small cupful of cold water ; roll it
out thin, and spread upon it some mince-meat ; make
it up as a roll -pudding, fasten the paste securely to-
gether at the ends, put it in a floured doth, and boil
in boiling water for an hour and a half.

Mincemeat Padding, Baked.

Cut very thin slices of bread and butter, and place
them in a pie-dish ; spread mincemeat over the bottom,
then put another layer of bread and butter, and add

72 PUDDINGS (5^• SWEETS,

more mince-meat, until the dish is three parts full.
Pour over it a custard made by mixing two beaten
eggs with a pint of new milk slightly sweetened, and
bake for an hour.

Miss Thatcher's Padding.

One pound of suet chopped fine, half a pound of
raisins stoned and chopped, five spoonfuls of flour,
four spoonfuls of sugar, a whole nutmeg grated, four
eggs, a little salt. To be boiled four hours in a mould
or basin.

Miiffln Padding.

Take four muffins, cut them in half, and pour a
pint of boiling milk over them ; when tender lay them
in a buttered mould stuck round with sultana raisins.
Pour over them the following mixture : — four eggs
well beaten, half a pint of cream, three ounces of
white sugar, the grated rind of half a lemon, and a
wine-glassful of brandy. Boil for one hour. Serve
with sweet sauce flavoured with brandy.

Macaroni Padding.

Boil a quarter of a pound of macaroni in a pint of
milk until tender ; then place it in a pie-dish, with two
eggs beaten, half a pint of milk, and two ounces of
sugar ; grate a little nutmeg over the top, and bake
half an hour.

PUDDINGS 6- SWEETS, 73

Marrow Pudding.

Pour a pint of boiling milk on the crumb of a
penny loaf ; when cool mix in it a glass of brandy,
three eggs well beaten, two ounces of sugar, a quarter
of a pound of currants, half a pound of ox marrow
sliced, a little spice or nutmeg. Boil or bake it ; place
a little candied peel on the top.

Military Puddings.

Half a pound of suet, half a pound of bread
crumbs, half a pound of moist sugar, the rind and
juice of one lemon. Chop the suet finely, and add it
to the bread crumbs ; mince the lemon peel small, and
strain the juice. Mix all the ingredients together;
make them up into small balls ; and boil for half an
hour, or bake in small cups. Serve with lemon sauce.

Mother Eve's Pudding.

Six eggs, six chopped apples, six ounces of bread
crumbs, six ounces of currants, six ounces of sugar, a
pinch of salt, and a little nutmeg. To be well mixed
together, and boil three hours.

Marlow Pudding.

A quarter of a pound of butter melted, a quarter
of a pound of powdered sugar, four eggs well beaten.
Mix all well together ; cover the dish with good puff

74 PUDDINGS 6- SWEETS.

paste ; and cover with a layer of preserve ; pour the
mixture over and bake half an hour.

Madrid Paddings or Puf&.

Three quarters of a pint of milk, one ounce of
butter, six ounces of flour, a small quantity of vanilla.
Boil the milk and butter together, having taken out
two table-spoonfuls to mix with the flour cold ; when
the milk and butter boil, add the cold milk and flour,
and mix together the same as for gruel. When it
becomes thick, add the vanilla ; drop on a buttered
paper or tin about the size of a walnut, and bake
lightly; when done open carefully at the side and
fill with preserve.

Milanese Padding.

A quarter of a pint of milk, three ounces of butter
creamed, two eggs well beaten, three ounces of good
potatoes mashed and passed through a sieve, one
large table-spoonful of sherry, half a salt-spoonful of
salt, one lemon rind grated, the juice of the lemon to
be added with a little candied peel. Sweeten the
pudding according to taste, and bake it in a pie-dish
lined with puff" paste.

Masters' Padding.

Two ounces of currants, twelve pieces of thin
bread and butter, three eggs, four ounces of sugar, a

PUDDINGS 6- SWEETS. 75

little nutmeg and lemon peel grated, one pint of new
milk Strew a little sugar and some currants at the
bottom of the dish ; then a layer of bread and butter ;
then strew in more currants ; make four layers of
bread and butter, with currants between each. Mix
the eggs and sugar well together with the milk, and
pour over the whole. Bake in a moderate oven rather
more than half an hour.

Mignon's Pudding.

Make a light suet crust with a pound of flour and
half a pound of beef-suet chopped very fine. Add
half a tea-spoonful of salt and moisten with cold
water ; roll it out thin, and spread on it everlasting
cheese-cake made in the following manner : — ^Two
ounces of white sugar, the yolks of three eggs, the
juice of two small lemons, and a little of the peel
grated, two ounces of butter, and a penny sponge-
cake. Put all together into an enamelled sauce-pan,
and simmer until it is like honey ; let it get cool
before putting it on the pudding-crust ; roll the
pudding up and place it in a floured cloth. Boil two
hours.

Norfolk Small Puddings.

Three eggs, three table-spoonfuls of flour, half a
pint of cream or milk, two table-spoonfuls of orange-
flower water, two ounces of white sugar. Beat all up

76 PUDDINGS 6- SWEETS.

together, and pour into buttered cups ; half fill the
cups, and set them in a gentle oven ; a quarter of
an hour will bake them.

Notabad Pudding.

A quarter of a pound of suet, three large table-
spoonfuls of flour, one tea-spoonful of grated ginger,
two eggs, and half a pint of milk or cream. Let
the eggs be well beaten and the suet chopped very
fine ; add a pinch of salt. Mix the dry ingredients
first, then add the eggs and milk. Boil either in a
floured cloth or buttered basin for one hour and a
quarter. It may be served with wine sauce, or
brown sugar and cold butter.

Nursery Pudding.

Take some pieces of bread sufficient to fill a
pint basin, pour boiling water over them, and let it
soak for half an hour ; press all the water out, and
beat the bread with a fork ; then make a custard
with a table-spoonful and a half of Borwick's custard
powder, mixed with the same quantity of cold milk
very smoothly ; pour a pint of milk quite boiling
and sweetened to taste on the powder, stirring all
the time. Put this custard to the bread, and bake
or boil the pudding in a buttered basin three
quarters of an hour.

PUDDINGS dr* SWEETS. 77

Norfolk Dumplings.

One pint of milk, two well-beaten eggs, half a
salt-spoonful of salt, and enough flour to make a
very thick batter. Drop half a tea-cupful or a large
spoonful into a sauce-pan of boiling water for about
a quarter of an hour. Take them up in a sieve to
drain, and serve with cold butter.

New College Puddings.

Take of grated biscuits half a pound, beef-suet
and currants half a pound of each, a quarter of a
pound of loaf-sugar, three eggs, candied peel, citron,
cut small, and a little nutmeg. Beat all together ; a
little cream may be added if required. Let the
butter they are fried in be very hot; drop the
puddings in by spoonfuls.

Negro Pudding.

Beat a quarter of a pound of butter to a froth ;
add by degrees the yolks of eight eggs ; put into a
pan five ounces of Vanilla chocolate, a table-spoonful
of water, and a little sugar ; let it quite dissolve ;
when cool add it to the butter and eggs, then put to
it a quarter of a pound of finely-beaten almonds, a
quarter of a pound of sifted sugar, and the whites of
eight eggs beaten to a froth. Put all into a mould,
and bake three quarters of an hour. The following

78 PUDDINGS &* SWEETS.

may be added if required : — Three ounces of apricot
or pine apple jam, three ounces of loaf-sugar, the
whites of six eggs. Beat it up to a froth, mix the
jam and sugar first, and add the froth by degrees,
beat them together for a quarter of an hour. Turn
the pudding out of the mould, and put the mixture
over it.

Nun's Pudding.

Beat the yolks of two eggs and the white of one ;
mix them in a pint and a half of new milkj add by
degrees a quarter of a pound of powdered white
sugar. Mix in one and a half ounces of fine flour
perfectly smooth ; boil about ten minutes, and stir
it till cold, to prevent any skim rising ; then pour it
upon some ratafias or macaroons that have been
previously wetted with white wine ; grate a little
nutmeg all over it just to give a colouring and
flavour. To be put in a glass dish.

Newcastle Pudding.

Butter a basin, stick it all round with sultana
raisins or dried cherries ; then put in a slice of bread
crumbs soaked in milk, and over that layers of thin
crumb of bread buttered, until the basin is three-
parts full. Fill up with custard, and boil for an hour
and a half.

PUDDINGS 6- SWEETS. 79

Northumberland Puddings.

Make a hasty pudding with a pint of milk and
flour ; put it in a basin, and let it stand over night ;
then mash it with a spoon, and add a quarter of a
pound of clarified butter, a quarter of a pound of
currants, two ounces of sugar, and half a wine-glass
of brandy, two ounces of candied peel cut fine. Pour
into buttered cups, and bake in a moderate oven.

Nottingham Pudding.

Peel eight apples, and remove the core so as to
leave the fruit whole, then fill up the centres with
sugar, place the fruit in a pie-dish, and pour over a
light batter, made of milk, eggs, and flour. Bake in
a moderate oven for an hour.

Oxford Pudding.

Take half a pound of grated bread crumbs, half a
pound of suet chopped very fine ; half a pound of
currants well cleaned and dried ; four ounces of
sugar ; two ounces of candied fruit cut fine ; a little
grated nutmeg ; two eggs well beaten ; half a tea-
cup of milk or cream ; and half a wine-glass of
brandy. Put it into a buttered mould, and boil
three hours. Serve with brandy sauce.

8o ' PUDDINGS 6- SWEETS,

Ostrich Omelette.

Well beat up an ostrich egg. Warm some fat in
a pan, and pour the egg in ; when , done on one side
turn it over and cook the other side. Let it rise
well, and be a nice light brown.

Orange Pudding.

On half a pound of crumbs of bread pour one
pint of milk. Let it boil up ; stir in two ounces of
butter ; let it become cold ; then mix in two eggs,
two ounces of sugar, three ounces of orange marma-
lade, and one tea-spoonful of orange-flower water.
Choose a basin that will exactly hold it, and tie it
over with a floured cloth very closely. Boil it one
hour and a quarter.

Omelette.

Beat four eggs in a basin ; add a dessert-spoon-
ful of milk and a small pinch of salt. Put into a
perfectly clean fry-pan an ounce of butter or lard,
and make it quite hot ; then pour in the eggs, which
keep on mixing quick with a spoon until all is set.
It must be a nice yellow colour. Turn it over into
a dish, and put some preserve in the middle. Fold
it over, and sift a little white sugar over.

Orange Fritters.
Peel three or four oranges, carefully taking off

PUDDINGS 6- SWEETS, 8i

all the white part, without breaking the thin inner
skin, and tear these into the natural divisions of the
orange, dividing each into six or seven pieces, ac-
cording to the size of the fruit ; dip each piece into
a light batter ; fry them lightly in hot lard or butter,
and send to table piled high on a napkin, with
white sugar sifted over them.

Oatmeal Pudding.

Take a pint of oatmeal, and pour over it a quart
of boiling milk. Let it steep for twelve hours ; then
add to it two eggs well beaten, a pinch of salt, and
a very small piece of butter. Pour it into a buttered
basin, tie it tightly over, and boil two hours. Serve
with cold butter and sugar, or treacle.

Oswego Pudding, Baked.

Three table-spoonfuls of prepared corn to one

quart of milk. Dissolve the corn in a little cold

milk ; put the remainder of the milk into a clean

saucepan with four ounces of white sugar, a piece of

lemon peel, cinnamon, or vanilla, whichever flavour

is best liked. When nearly boiling add the mixed

com, stirring quickly all the time. Boil six minutes ;

take out the flavouring ; pour the pudding into a

buttered pie-dish. When nearly cold stir up with it

thoroughly two beaten eggs ; ^rate a little nutmeg

over the top, and bake half an hour.

82 PUDDINGS dr- SWEETS.

Oswego Blanc Mange.

Four table-spoonfuls of Oswego to one quart of
milk. Dissolve the corn in a little cold milk, and
add one beaten egg to it. Put into the remainder of
the milk four ounces of white sugar, a pinch of salt,
and whatever flavouring is best liked. Heat it to
near boiling, and then stir in quickly the mixed
corn and egg ; boil for ten minutes, stirring all the
time. Pour it into a mould that has had cold water
in it. To be eaten cold with preserve or stewed
fruit.

Prince of Teck's Pudding.

Half a pound of bread crumbs, half a pound of
suet, two table-spoonfuls of marmalade, four ounces
of sugar, the yolks of two eggs well beaten. Boil
three hours in a mould.

Patent Barley Pudding.

This pudding should be made with Robinson's
patent barley, mixed with sufficient cold milk to
form a smooth paste ; then pour over this a pint of
scalding milk ; adding a small slice of butter and
two eggs beaten ; flavour with nutmeg, lemon peel,
or bitter almonds ; sweeten to taste. Be careful to
stir the mixture well. Bake in a slow oven half an
hour.

PUDDINGS 6- SWEETS. 83

Portuguese Cocoa-nut Pudding.

Extract a cupful of milk from two cocoa-nuts, and
set it aside. Make a syrup of three quarters of a pound
of sugar ; mix into the syrup half a pound of rice
flour finely sifted, and the cocoa-nut milk. Boil the
whole over a good fire, stirring until it thickens ; then
pour it into a buttered pudding-dish, and bake a rich
light brown colour.

Pine-Apple Pudding.

Rub six ounces of the crumb of a stale pound-
cake to powder ; cut six ounces of preserved pine-
apple into quarter inch pieces ; beat six fresh eggs.
Mix these together ; add an ounce of sifted white
sugar, half a gill of new milk, and half a gill of
cream. Beat well for fifteen minutes ; butter a
mould ; put in the mixture ; tie it over with writing
paper spread with butter, and steam over fast boil-
ing water for an hour and a half. Turn out care-
fully, and serve with pine-apple sauce made in the
following manner : — Put into a small sauce-pan four
table-spoonfuls of pine-apple syrup, a tea-spoonful of
sifted sugar, and a wine-glassful of cold water.
Moisten a tea-spoonful of arrowroot with a little cold
water. Mix it with the syrup when boiling hot ; stir
over the fire for two minutes ; add a table-spoonful
of rum, and serve.

84 PUDDINGS 6- SWEETS.

Potato Puflte.

Dissolve two ounces of fresh butter and two
ounces of white sugar in a wine-glassful of new milk ;
rub three ounces of mealy potato, boiled, to a fine
powder. Mix these together ; add the grated rind
of a small lemon and the yolks of two eggs. Beat
for ten minutes ; then add the whites beaten to a
froth. Butter five small tins or cups ; nearly fill
them with the mixture, and bake in a quick oven
about eighteen minutes. Serve quickly with white

sifted sugar over them.

Princess Puddings.

Take six large apples and prepare them as for
sauCe ; add two ounces of butter, two eggs well
beaten, half a penny roll grated,. a little milk, nut-
meg, and sugar to taste. Mix all together, and
bake in little cups. Turn them out, and serve with
sifted sugar over them.

Plain Ourrant Pudding.

Take three quarters of a pound of flour, a salt-
spoonful of salt, half a pound of beef suet chopped
fine, a quarter of a pound of currants washed and
dried. Mix well, then add one egg and half a pint
of milk. Boil in a cloth or basin for an hour and
a half. Serve with melted butter and sugar.

PUDDINGS ^ SWEETS, 85

Polish Puflte.

Roll a pound of puff paste out thin, and cut it
into small square pieces. Brush each square over
with the white of an ^^^ ; fold down the corners so
that they meet in the middle of each piece of paste ;
brush over with egg, sift white sugar over, and bake
in a quick oven. When they are done, make a little
hole in the middle, and fill up with preserve.

Plum Pudding, sans Eggs or Milk.

Mix together a quarter of a pound of bread
crumbs, a quarter of a pound of treacle, a quarter of
a pound of currants, a quarter of a pound of suet,
and a little nutmeg. Put it into a basin or shape
well buttered, and boil for three hours.

Pears and Bice Pudding.

Peel and cut in halves twelve pears ; put them in
a small preserving pan with half a pound of white
sugar and the juice of a lemon; stew them till
tender. Put six ounces of rice into a saucepan with
a quart of milk ; simmer it gently until quite tender •,
then add two ounces of sugar, two ounces of butter,
and two eggs well beaten ; stir over the fire ti\\
thick ; put it on a dish to cool, and form a wa\\
round, and place the stewed pears in the middle.

86 PUDDINGS 6^• SWEETS.

Pease Pudding.

One quart of good split pease. Tie them loosely
in a thick cloth, and place them in boiling water
until soft ; then pass them through a sieve, and add
one egg, a small spoonful of salt, and half a one of
pepper. Place a well-floured cloth in a basin ; put
in the mixture, tie it tight, and boil for one hour.

Park Pancakes.

One pint of cream or milk, eight yolks of eggs
well beaten and four whites, half a pint of flour,
three ounces of butter warmed and added to the
milk or cream, grate a little nutmeg ; and mix all
well, beating the batter for five minutes. Fry the
pancakes very thin in boiling fresh butter, as small a
quantity as you can use.

Parkstone Pudding.

Line a buttered pie-dish round the edge with
puff" paste ; place a layer of green-gage jam at the
bottom of the dish; then a layer of ratafia cakes
(about two ounces of cakes will be sufficient) ; pour
over a rich custard ; grate a little nutmeg over the
top ; and bake for half-an-hour.

Pouding a la Nesselrode.

Thirty fine chestnuts, a pound of white sugar
flavoured with vanilla, one pint of cream, the yolks

PUDDINGS 6- SWEETS. 87

of twelve eggs and whites of three, one glass of
Maraschino, two ounces of candied citron, two ounces
of preserved cherries, one ounce of preserved pine-
apple chopped fine, half a pint of whipped cream.
Boil the chestnuts for several minutes ; remove the
husks, and pound them smooth in a mortar, and rub
them through a tammy. Boil one pound of sugar in
a pint of water with a stick of vanilla, until it is
reduced one-third. Boil a pint of cream, and the
yolks of twelve eggs beat up ; add it to the chestnut
flour. Set it over a slow fire, and stir without
ceasing; when nearly boiling take it off the fire.
When cold put it into a freezing pot; when it is
frozen add half a pint of whipped cream and the
whites of three eggs beaten to a froth; add the
candied peel cut up, and the preserved fruit, and a
glass of Maraschino ; stir these ingredients all well
together ; put it into a pretty melon mould. Freeze
the pudding again, and cover the top of the freezing
pan with pounded ice and saltpetre ; let it remain
until required ; when turn the pudding out of the
mould, and serve quickly.

Preserved Ginger Pudding.

Half a pound of stale sponge-cake, crumbled and
put into a basin ; pour over them a pint of hot
cream, sweetened with a quarter of a pound of white
sugar ; beat six eggs and add to the cream. Butter

88 PUDDINGS 6^• SWEETS.

a mould and place round it four ounces of ginger ;
pour in the pudding, and steam it for an hour and a
half. Warm the ginger syrup, and pour over the
pudding when turned out of the mould.

Potato Pudding.

Two pounds of potatoes, weighed after they are
mashed, half a pint of milk, three eggs well beaten,
two and a quarter ounces of moist sugar. Butter a
pie-dish, put the mixture into it, and bake nearly an
hour. A little butter may be added if desired.

Paradise Pudding.

Six ounces of bread crumbs, six ounces of sugar,
six ounces of currants, six apples grated, six ounces
of butter beaten to a cream, six eggs, a little lemon
peel chopped fine, and a small quantity of nutmeg.
Boil in a shape three hours. Serve with wine sauce.

The Prince of Prussia's Pudding.

Take the yolks of six eggs, with six ounces of
sugar and the grated rind of a lemon, and beat them
into a solid froth. The whites of the eggs to be
beaten separately, and till quite a snow froth ; add
the juice of the lemon, and mix all together. Put it
immediately into a deep tin pudding-dish, and bake
it ten or fifteen minutes. It should be served
directly it is done. Pour round it the following

PUDDINGS (5^' SWEETS. 89

sauce : — Beat up four eggs, two ounces of sugar, the
juice and grated peel of a lemon, add two wine-glass-
fuls of white wine and a little brandy ; stir it over
the fire till it begins to rise, then pour it round the
pudding quite hot.

Plain Batter Pudding.

Three eggs well beaten, four table-spoonfuls of
flour, one pint of milk, half a salt-spoonful of salt ; a
very little ginger may be added. Butter a mould or
basin, tie it tightly over with a buttered and floured
cloth, put it into boiling water, boil one hour. Serve
with cold butter and moist sugar.

Potato Pudding. P.D.

Mash half a pottle of potatoes till quite smooth ;
roll well in a cloth with a rolling-pin ; add the juice
of one lemon, and half the peel cut very fine, four
eggs, half a pint of milk good measure, a quarter of
a pound of butter ; sweeten to taste. Mix all to-
gether, and bake a light brown colour.

Putney Pudding.

A quarter of a pound of bread crumbs, a quarter
of a pound of flour, six ounces of suet, two eggs, two
table-spoonfuls of treacle mixed with a little waten
one table-spoonful of moist sugar, a little spice or
ginger, and the juice and a little of the peel of a

90 PUDDINGS ^ SWEETS.

lemon. Butter a basin, and pour in the mixture.
Boil two hours.

Pavilion Padding.

Boil very tender a tea-cupful of whole rice in a
pint of milk, then mix with it six large apples, peeled,
cored, and boiled to a pulp, and well sweetened ;
add half a pound of quince marmalade, half a wine-
glass of brandy, the yolks of three eggs, and the
whites beaten to a froth. Line a pie-dish with puff
paste, put the pudding in, and bake a nice brown
colour.

Prune Padding.

Butter well a pudding mould, then place half a
pound of prunes or French plums in rows according,
to taste ; grate four ounces of bread, and put to rt
three beaten eggs, two ounces of white sugar, and a
pint of milk flavoured with almonds. Boil three
quarters of an hour.

Plain Pancakes.

Three eggs well beaten, one pint and a half of
milk, one salt-spoonful of salt. Mix the eggs with
the milk, add as much flour as will make the batter
of a proper consistence, and fry with hot dripping or
lard until of a light brown colour. Serve with sugar
and lemon juice.

PUDDINGS 6- SWEETS. 91

Portugal Padding.

One and a half table-spoonful of flour, half a
pint of milk, three yolks of eggs, two ounces of
candied peel cut very thin. This pudding may
either be placed in a well-buttered dish or in cups to
turn out. Baked in a gentle oven.

Provence Pudding.

Take one pound of prunes, cover them with boil-
ing water, and let them swell till they are soft, then
drain them, and take out the stones ; make a batter
with a tea-cupful of flour, three eggs well beaten ;
and rather more than a pint of milk ; sweeten to
taste ; add the plums by degrees, and stir the whole
together, and pour into a well-buttered basin. Boil
two hours, and serve with wine or custard sauce.

Pickwick Pudding.

Butter a mould, and stick large pieces of citron
round it ; add six sponge-cakes broken in pieces, four
eggs, half a pint of milk, and half a glass of brandy ;
sweeten to taste. Steam this pudding for an hour,
and send it to table with raspberry jam and brandy
mixed and poured into the dish for sauce.

Plain Bread Pudding.

Five ounces of bread crumbs, three quarters of a
pint of milk, two ounces of sugar, half a small tea-

92 PUDDINGS <5^• SWEETS,

spoonful of nutmeg, three ^gs well beaten. Make
the milk boiling hot, and pour on the bread crumbs ;
cover it with a plate. When nearly cold add the eggs,
and beat all well up together ; pour it in a basin or
mould well buttered, and cover the top with buttered
paper. Boil it about an hour and a quarter.

Palmyra Padding.

Take a pound of dates, remove the stones and
chop them fine, a pound of flour, half a pound of
suet cut very fine, and a quarter of a pound of moist
sugar. Mix all together, and add enough milk to
make it like dough, not too stiff. Boil in a basin or
cloth for three hours, or bake slowly for two hours.

Plain Suet Padding.

Put into a basin half a pound of flour and a
pinch of salt, ^ix ounces of beef suet chopped very
fine ; well mix together, then add a tea-cupful of cold
water ; roll the pudding in the shape of a bolster, tie
it in a floured cloth, and boil for an hour and a half
^erve with treacle, or cold butter and brown sugar.

Quince Pudding.

Scald six large quinces, and boil them gently till
quite tender ; pare them and scrape off the pulp ; put
to them enough sugar to sweeten well, and a tea-
spoonful of ginger ; beat up the yolks of three eggs

PUDDINGS 6- SWEETS. 93

with a pint of cream ; add it to the quinces. Line a
dish with puff paste, pour in the pudding, and bake
half an hour. Beat up the whites of three eggs with
a tea-spoonful of lemon juice and a table-spoonful
of powdered white sugar to a stiff froth ; place on the
top of the pudding, and serve.

Queen of Paddings.

One pint of bread crumbs soaked a short time in

a quart of cold milk, a tea-cupful of sifted white

sugar, the rind of a lemon grated, the yolks of four

eggs well beaten ; mix well together, add a piece of

butter the size of a small egg, and bake until quite

set. Spread a layer of jam over, then beat the

whites of the eggs to a stiff froth, stir in the juice of

the lemon and a little white sugar. Put it on the

top, and set it in the oven to dry. Do not let it get

brown.

Quaking Pudding.

The crumbs of a penny loaf, two spoonfuls of
ground rice boiled in a pint of new milk or cream,
five eggs, leaving out two whites. Boil an hour.
Serve with wine sauce. A little citron may be added.

Queen Mab's Pudding.

Throw into a pint of new milk the thin rind of a
lemon and three bitter almonds blanched and bruised;
heat it slowly by the side of the fire until it is

94 PUDDINGS ^ SWEETS.

flavoured, then add a small pinch of salt and an

ounce of fine isinglass. When this is quite dissolved,

strain the milk through muslin, and put it into a

clean sauce-pan with four ounces of sugar in lumps,

and half a pint of cream. Give the whole one boil ;

then stir it briskly, add by degrees the well-beaten

yolks of six eggs, put it on the fire to thicken, but

do not boil or curdle it ; pour it out, and stir till half

cold ; then mix with , it an ounce of candied citron

cut in small pieces, two ounces of dried cherries, and

an ounce of preserved ginger cut in pieces. Pour it

into a mould veiy slightly oiled, and turn out when

cold.

Quickly made Padding.

Boil a pint of milk and half a pint of cream with
six moderate lumps of sugar ; pour it hot on a thick
slice of crumb of bread ; beat up three eggs and
half a glass of brandy. Mix all well together. Have
ready a well-buttered mould ; cut some candied peel
in thin strips, and place at the bottom of the mould.
Pour in the pudding, tie a floured cloth over, and
boil for half an hour.

Richelieu Pudding.

Three eggs, one penny loaf, one pint of milk, two
ounces of butter, one tea-spoonful of pepper and salt,
one ditto of parsley and thyme, one pound of any
cold meat. Veal and ham is best. Steep the bread

PUDDINGS 6- SWEETS. 95

in milk lukewarm ; let it rest till soaked, then strain
off the milk ; beat up the yolk of one egg, leaving
out the white, mix it with the bread and the butter,
which must be gently warmed. Put these ingredients
into a sauce-pan, and boil until it becomes thick,
and let it cool. Mince about a pound of any cold
meat, and add all together. Boil in a basin for
three hours, and when served pour over it a good
gravy. A little lemon peel is an improvement

Raisin Padding, Ba.ked.

One pound of flour, three quarters of a pound of
stoned raisins, half a pound of suet, one ounce of
moist sugar, one egg, and enough milk to make it
into a thick batter ; chop the suet finely, and add a
pinch of salt. Put the pudding into a buttered pie-
dish, and bake for an hour and a half. Turn it out
of the dish ; strew sifted sugar over it

Rice Pudding with Pniit.

Swell the rice with a very little milk over the fire ;
then mix fruit of any kind with it — currants, goose-
berries scalded, or any juicy fruit ; add one egg to the
rice to bind it. Boil it well, and serve with sugar.

RoyaJ Pudding.

Half a pound of ratafia cakes, five small sponge-
cakes, a quarter of a pound of sweet almonds

96 PUDDINGS <5^• SWEETS,

pounded, two glasses of white wine, half a glass of

brandy, one lemon, the peel rubbed off on sugar, one

and a half pint of rich custard. Butter a pie-dish

well, and pour in the mixture. Bake' it in a very slow

oven.

Rich Batter Pudding.

Ten yolks of eggs, five whites of ditto, six ounces
of fresh butter, two large spoonfuls of flour, a little
salt Beat the eggs separately, add them to the butter,
which must be creamed ; mix the flour smooth with
milk, and add all together, beating the whites of the
eggs to a froth. Pour it into a well-buttered basin,
and let it be quite full. Boil it two hours. The
water must be boiling when it is put in.

Bamsgate Pudding.

A quarter of a pound of bread crumbs, a quarter
of a pound of suet, a quarter of a pound of currants,
a quarter of a pound of sugar, three eggs, lemon
peel, and nutmeg. Make them into five or six small
cakes. Fry them brown, and serve with sweet sauce.

Bice Small Puddings.

Wash two large spoonfuls of rice, and simmer it
in half a pint of milk till thick ; then put a piece of
butter into it the size of an egg, and half a pint of
cream ; give it one boil. When cold mix three yolks
and two whites of eggs well beaten, sugar and nut-

PUDDINGS ^ SWEETS, 97

meg to taste, or grated lemon, or cinnamon. Butter
little cups and fill them three parts full ; put some
candied peel at the bottom of the cups. Bake three
quarters of an hour in a slow oven ; serve quickly
with sweet sauce.

Bice Pudding, Ba.k6d, without Eggs.

A tea-cupful of whole rice, one quart of new milk,
half a cup of sugar, and a quarter of a nutmeg.
Wash the rice in cold water and put it in a pie-dish ;
add the milk and sugar, and a piece of butter the
size of a nut; grate nutmeg over, and bake in a
moderate oven for two hours.

Rich Orange Pudding.

Put the strained juice of four oranges and the
rind of two, rubbed on lumps of sugar, into a basin
with three ounces of ratafia cakes crumbled, and
three ounces of white sugar, half a pint of cream,
four eggs well beaten ; whisk all well together for
five minutes. Line a pie-dish with puff paste ; pour
in the pudding, and bake for half an hour.

Raspberry Pudding.

Butter a pie-dish and pour into it a small pot of

raspberry jam ; then add a layer of half a pint of

fine bread crumbs. Well beat three eggs ; stir to

them a pint of new milk and an ounce of white

98 PUDDINGS 6- SWEETS.

sugar ; stir over the fire until it begins to thicken.

Then pour it over the bread crumbs very gradually ;

grate a little nutmeg over the top, and bake for half-

an-hour.

Rich Marrow Padding.

Pour a quart of boiling milk on the grated

crumbs of a stale penny loaf; cover it over till cool.

Mix with it six ounces of blanched almonds beaten

fine, with two large spoonfuls of rose water, the

yolks of six eggs, a pinch of salt, four ounces of

candied peel, and half a pound of beef marrow, half

a pound of currants, the rind of half a lemon grated,

two large spoonfuls of brandy, and the same of white

wine. Put a puff paste round a pie-dish ; put in the

pudding, and bake for an hour. Sift sugar over the

top.

Rectory Pudding.

Half a pound of suet chopped fine, half a pound
of marrow, one pound of bread crumbs, and two
ounces of almonds pounded ; make into a thick
batter with half a pint of milk and tWjf same of
cream. Then take the yolks of five eggs and the
whites of two, and beat them up with a wine-glass of
brandy. Mix all together with a little salt ; and
sugar to taste ; cut up a small quantity of preserved
ginger ; and pour into a well-buttered mould, and
boil for three hours, or bake in a slow oven. When
done stick it over with blanched almonds.

PUDDINGS <5^• SWEETS. 99

Roly-Poly Jam Pudding.

Half a pound of flour, a quarter of a pound of
suet finely chopped, half a teaspoonful of salt, and a
tea-cupful of cold water. Mix the flour and suet well
together ; flour a paste-board and roll the paste on
it quite thin ; make it about nine inches broad ;
spread some jam all over it, leaving a small space at
the ends ; then roll it up and put it in a well-floured
cloth. Let the water be boiling when the pudding is
put in the pot, and continue so for two hours and a
half.

Richmond Pudding.

Take a pound of sultana raisins, and half a pound
of suet shred fine ; add four heaped table-spoonfuls of
flour, four eggs well beaten, sugar and nutmeg to
taste, a pinch of salt. Mix well ; put in a well-
floured cloth or buttered basin ; boil six hours.
Serve hot with wine sauce.

Rich Roly-Poly Pudding.

Make a paste with half a pound of flour, and five
ounces of butter, a pinch of salt, and a cupful of
water. Roll it out thin and long; then spread a
thick layer of jam, leaving about an inch of the paste
bare ; lightly roll it up, securing the edges. Wrap
it in a floured cloth, and boil three hours.

loo PUDDINGS ^ SWEETS.

Rosy Pancakes.

Boil a large beetroot tender, and beat it fine in a
mortar ; then add the yolks of four eggs, two spoon-
fuls of flour, and three of cream. Sweeten to your
taste ; grate half a nutmeg, and put in a glass of
brandy ; beat them all together for half an hour.
Fry them in butter, and garnish with green sweet-
meats.

Bed Sago Pudding.

Take two ounces of sago ; boil it in water with a
stick of cinnamon till quite soft ; let it stand till
quite cold ; grate the crumb of half a penny loaf,
and pour over it a full glass of red wine ; chop four
ounces of marrow, or two of butter will do ; and a
quarter of a pound of sugar; the yolks of four
beaten eggs. Beat all together for a quarter of
an hour ; lay a puff paste round the dish, and bake.
When done, stick it over with bits of citron.

Bice Almond Pudding.

Cree a cupful of rice in milk ; sweeten to taste ;
blanch and pound a cupful of sweet almonds, with
four or five bitter ones ; beat two eggs. Mix all
together, and boil them in a basin or mould an hour.

Begent Pudding.

Two ounces of flour, two ounces of bread crumbs,
two ounces of currants, two ounces of raisins stoned.

PUDDINGS 6- SWEETS, loi

two ounces of sugar, and two ounces of grated
cocoa-nut, four ounces of suet chopped fine, two eggs
well beaten, and half a gill of milk. Beat the whole
well together for ten minutes ; put it into a basin ;
tie a cloth over, and boil fast for three hours. Serve
with the following sauce : — ^A gill of cream, the yolk
of an egg, an ounce of sifted sugar, a table-spoonful
of rum or brandy, and ten drops of vanilla. Beat the
whole till quite smooth, then pour it over the pud-
ding.

Ripe GoQ3eberry Puddi^g.

Stew a pint of ripe gooseberries until they are
soft ; work them through a sieve ; add a quarter of
a pound of sugar, or more if required, two ounces
of fresh butter, four ounces of Naples biscuits, and
the beaten yolks of three eggs. Bake in a tart-dish,
lined with puff-paste, for half an hour. Serve with
cold cream.

Bice Oream.

Put in a clean stew-pan four ounces of ground
rice, two ounces of white sugar, four drops of
essence of almonds, with an ounce of fresh butter
and a quart of milk. Boil for half an hour. A few
minutes before it is done, beat up the white of an
egg to a froth with a table-spoonful of cream, and
stir into the ric6. Pour into a mould, and leave it
to cool.

102 PUDDINGS 6- SWEETS.

Raspberry and Ourrant Pudding.

Line a buttered pudding basin with a suet or
butter crust ; fill it with red currants picked from
their stems, and half the quantity of raspberries;
add half a tea-cupful of sugar ; put a lid of paste on
the pudding ; tie a floured cloth over the top, and
boil it for an hour and a half

Rhubarb Pudding.

Make a pudding crust with three quarters of a
pound of flour, and half a pound of chopped suet,
a tea-spoonful of salt, and nearly half a pint of
water. Line a buttered basin with the paste. Wash
and cut up into small pieces several sticks of fresh
rhubarb, until the basin is full ; chop up some fresh
lemon peel and mix with it : sprinkle a little sugar
over. Place a lid of paste on the top ; tie it in a
cloth, and boil for two hours.

Shelford Pudding.

Mix half a pound of flour, half a pound of suet,
half a pound of currants or raisins, three eggs, a tea-
cupful of milk, a little lemon peel, a pinch of salt,
and half a tea -cupful of moist sugar. Boil it in a
melon shape for three hours.

PUDDINGS 6- SWEETS. 103

Sultana Pudding.

Half a pound of sultana raisins, half a pound of
suet chopped fine, a tea-cupful of bread crumbs, two
table-spoonfuls of flour and two ditto of sugar, two
eggs well beaten, a tea-cupful of milk, a little
ginger and nutmeg, half a wine-glassful of brandy
Boil three hours.

Sago and Apple Pudding.

Place a tea-cupful of sago in a clean sauce-pan
with a pint of cold water. Boil for several minutes.
Peel and core some good baking apples ; place a
layer of apple in a pie-dish and cover them with
sugar, then add a layer of sago, and so on till the
dish is full ; let the last layer be sago, and pour a
little melted butter on the top. Bake for three
quarters of an hour.

Simple Sago Pudding.

Boil a tea-cupful of sago in a pint of new milk,
sweetened to taste, and flavoured with vanilla or
lemon. When thickened sufficiently pour it into a
buttered pie-dish, and add half a pint of milk and
one egg well beaten; grate a little nutmeg over
the top, and bake for twenty minutes or half an
hour.

104 PUDDINGS 6- SWEETS.

Semolina Pudding, Oold.

A' pint and a half of new milk, and a tea-cup
three parts full of semolina. Put the milk into a
clean sauce-pan with four or five lumps of sugar and
the rind of half a lemon ; when quite hot take out the
peel, and stir in the semolina ; stir over the fire for
ten minutes. Pour it into a mould ; when cold turn
it out and garnish with preserve.

Souffl6 Pudding.

Grate four ounces of bread crumbs, put to it four
ounces of loaf sugar, a few sweet almonds blanched
and finely pounded ; melt three ounces of butter in
a pint of milk, and put it to the other ingredients,
and just as it is going to be put into the boiler add
four eggs well beaten. Boil it one hour ; butter the
basin and put raisins in it.

Sutherland Pudding.

Take an equal weight of eggs in the shell of good
butter, dry flour, and sifted sugar. First whisk the
eggs for ten minutes, then shake in the sugar by
degrees ; mix the flour very gradually. Pour the
butter to them in small portions, each of which should
be beaten until there is no appearance of it left.
The butter must be melted. It should be baked
directly the mixture is ready for half an hour.

PUDDINGS df^ SWEETS. 105

When cold cut it in slices, spread jam on each slice ;
cover it with jam, and break vermicelli over it.
Three eggs will make a nice pudding.

Snow Cheese.

Grate the peel of two large lemons with lump
sugar ; as you do it put the sugar into half a pint of
sherry, to which add the juice of the lemons, and a
pint and a half of good cream. Let all stand ten
minutes ; then whisk until it appears firm.

Simple Pudding.

Chop fine six ounces of suet, mix with nine
ounces of flour, six ounces of treacle, a small tea-cup-
ful of currants, a little salt. Boil four hours in a well-
buttered basin.

Snow Eggs.

Prepare apricots with wine, lemon, etc., as for
velvet cream ; beat up the whites of nine or ten eggs
to snow froth ; have ready some boiling milk, and
put it to the eggs, a spoonful at a time. Let them
boil for a few minutes, then put them on a sieve or
clean cloth to dry ; lay them lightly on a dish with
custard over.

Super-excellent Pudding.

Cut three ounces of candied orange peel and
citron mixed into very thin slices ; melt six ounces of
fresh butter, add to it five ounces of powdered white

io6 PUDDINGS 6- SWEETS.

sugar, and the yolks of six eggs well beaten ; make
these ingredients hot, and pour them over the peels ;
stir all together till nearly cold, that the peels may
not all lie at the bottom. Line a dish with rich
paste, and bake half an hour.

Sago Jelly.

Boil a tea-cupful of sago in three pints and a

half of water till quite thick ; when cold add a pint

of raspberry juice pressed from fresh fruit, or half

the quantity of raspberry syrup ; sweeten to taste

with white sugar ; boil it all quickly for five minutes,

and put it into a shape which has been steeped in

cold water. Pour a little cream over the jelly in

the dish.

Southover Pudding.

Mix together ten ounces of grated bread, half a
pound of suet finely chopped, half a pound of moist
sugar, the rind and juice of a large lemon, and one
egg. Well mix all together ; add a table-spoonful of
brandy, and boil one hour in a buttered basin.

Sussex Hard Pudding.

Take a pound of flour, half a salt-spoonful of salt,
and half a pint of cold water. Mix to a smooth
dough, and form into a bolster shape or small round
dumplings. Drop into boiling water, and boil three
quarters of an hour. Serve with cold butter.

PUDDINGS 6- SWEETS. 107

Snow PancaJces.

Make a stiff batter with four table-spoonfuls of
flour and half a pint of milk ; then add four large
spoonfuls of clean snow and a pinch of salt. Fry
quickly in boiling lard, and serve quickly. Squeeze
lemon juice over and brown sugar.

Small Marmalade Puddings.

Two eggs, and their weight in butter and sugar ;
six large spoonfuls of fine grated bread, four table-
spoonfuls of lemon or orange marmalade. Well
beat the eggs ; then add the sugar and butter, bread
crumbs, and marmalade ; beat all together for several
minutes. Pour into small buttered tins, and bake
for twenty minutes.

Small Baked Batter Puddings.

Three quarters of a pint of milk, two eggs, and
enough flour to make a stiff batter ; add the milk to
the flour by degrees, stirring all the time, so as to
make it smooth ; then add the eggs well beaten.
Pour into buttered patty-pans three parts full. Bake
a pale brown. Serve on a clean napkin, and place
a spoonful of jam on each pudding.

Stone Oream.

Half an ounce of isinglass, one pint of cream, a
quarter of a pint of milk, half a glass of white wine

io8 PUDDINGS 6- SWEETS,

or brandy. Dissolve the isinglass in a small quantity
of water ; then boil it with the milk and cream for
a quarter of an hour. Pour it into a wide jug, and
stir it till nearly cold, then add an ounce of white
sugar. Put some apricot or any nice jam into a
glass dish ; grate a little lemon peel over it, and a
squeeze of the juice ; then pour the cream upon it.

Small Oswego Puddings.

Eight ounces of prepared corn, six ounces of
white sugar, four ounces of butter, a small tea-spoon-
ful of baking powder, three eggs well beaten. Mix
the dry ingredients well together ; * then add the eggs.
Bake in buttered patty-pans twenty minutes. Turn
them out of the tins, and place them on a dish with
a spoonful of any kind of preserve on each one.

SaflQron Pudding.

Mix half a pound of suet cut small with half a
pound of flour and quarter of a pound of fine bread
crumbs, a tea-spoonful of ginger and half one of salt,
and a quarter of a pound of sugar ; in a pint of milk
or cream boil a table-spoonful of saffron until the
liquid is bright yellow; take out the saffron, add
three eggs well beaten and a glass of brandy. Mix
all together, and boil in a floured cloth or buttered
basin for three hours.

PUDDINGS 6- SWEETS. 109

Sponge Pudding.

Two eggs, a quarter of a pound of flour, a quarter
of a pound of butter, a quarter of a pound of pounded
sugar, three drops of essence of lemon, a quarter of a
nutmeg. Beat the eggs well with the sugar ; then
heat the butter to a cream and shake the flour in by-
degrees. Butter four tea-cups, and bake in rather a
quick oven. Turn out and serve with wine sauce,
but do not pour any into the dish with the puddings.
When cold they may be eaten as cakes.

Sponge-Oake Pudding.

Steep sponge-cake in brandy. Butter a mould
and stick it over with dried cherries ; put the cake in,
and make a custard with three whole eggs and four
yolks, about half a pint of milk, and a little sugar ;
fill up the mould and boil it an hour. Serve with
arrowroot sauce.

Sir Watkin Wynn's Pudding.

Half a pound of bread crumbs, half a pound of
brown sugar, half a pound of suet, a glass of wine or
brandy, one table-spoonful of orange marmalade,
three eggs; put raisins round the mould. To be
boiled three hours. Serve with wine sauce.

no PUDDINGS 6- SWEETS.

Shropshire Lemon Dumplings.

The rind and juice of a lemon, half a pound of
grated bread, six ounces of suet chopped fine, half a
pound of sugar, two eggs. Mix together, and boil
in small cloths or a shape.

Swiss Apple Pudding.

Peel and quarter some apples, taking out the
cores ; put them in a pie-dish, and sprinkle them
with bread crumbs and moist sugar, and small pieces
of butter ; repeat till the dish is full ; and bake a nice
brown all over.

SufiEblk Pudding.

Eight large apples, a quarter of a pound of moist
sugar. Take the core carefully out of the apples
without breaking them ; and fill up the empty space
with the sugar ; place the apples with the eye
upwards in a pie-dish ; and pour over them a batter
prepared with eggs and milk ; and bake for an hour
in a moderate oven; a little nutmeg will be an
improvement

Snowden Pudding. (No 2.)

A quarter of a pound of bread crumbs, a quarter
of a pound of suet, a quarter of a pound of marma-
lade, half an ounce of rice flour, three ounces of white
sugar, three eggs. Mix well, and boil two hours.

PUDDINGS 6- SWEETS. " m

Scrap Pudding.

Weigh three-quarters of a pound of any odd
scraps of bread, crust, or crumb; cut them small
and pour on them a pint of boiling water. Let it
stand till the water is cool ; then press it out and
mash the bread smooth with a spoon ; add a tea-
spoonful of powdered ginger, half a tea-cupful of
moist sugar, a quarter of a pound of currants, and a
tea-cupful of milk. Mix well and put into a pie-dish
well buttered ; flatten it down with the back of a
spoon ; lay some very small bits of butter on the top
and bake a nice brown in a moderate oven.

Strawberry Fritters.

Make a batter with flour, a table-spoonful of salad
oil, the same of white wine, and the whites of two
eggs ; make it soft enough to drop with a spoon ;
put some large strawberries into the batter, and drop
a table-spoonful into the pan, in which some boiling
lard or butter must be. When fried a light brown,
take out and drain ; sift some pounded sugar over
them.

Small Cabinet Pudding.

Four penny sponge-cakes, half an ounce of ratafias,
half a tea-cupful of sultana raisins, two eggs, and
half a pint of milk. Well butter a small basin ; lay
the ratafias at the bottom; sprinkle a few raisins

1 1 2 PUDDINGS 6- SWEETS.

over ; cut the sponge-cake in slices, and fill the
basin nearly full ; mix the eggs and milk together,
adding a little sugar and a little lemon peel. Tie a
cloth over the top, and boil quickly for an hour
Let it stand for a quarter of an hour for the cake to
soak in the milk and eggs. Serve with wine sauce.

Strawberry Jelly.

Mash one pound of strawberries ; strain the juice
through a sieve. Add half a pound of sugar, and
boil it. When nearly cold add one ounce of isinglass,
the juice of two lemons, and a little cochineal.
Strain the whole through a sieve ; pour it into a
mould, and ice it

Seville Pudding.

Boil one Seville orange and beat it to a pulp ;
add three sponge biscuits, and four eggs well beaten ;
oil an ounce of butter ; and sweeten with sugar to
taste ; mix all well together. Line a dish with tart
paste ; and bake half an hour.

Savoy Pudding.

Rub six ounces of Savoy cakes to crumbs; cut
into small pieces a quarter of a pound of mixed
candied peel ; beat a quarter of a pound of fresh
butter to a cream, and the yolks of four eggs well
beaten. Mix these ingredients together; add two

PUDDINGS 6- SWEETS. 113

ounces of sifted loaf sugar, two table-spoonfuls of
brandy, and a quarter of a pint of new milk ; beat
for ten minutes. Let it stand an hour to soak ; then
beat ten minutes more. Butter a pie-dish ; put in
the pudding ; and bake in a quick oven for half an
hour. Whisk the whites of the eggs to a stiff froth,
and place over the top of the pudding ; put it again
into the oven for five minutes. Then serve.

Suisse Pudding.

Four ounces of bread crumbs, four ounces of loaf
sugar, two ounces of grated cocoa-nut, six ounces of
dried cherries, six ounces of beef suet chopped fine,
the milk of the cocoa-nut, or half a pint of new milk,
and three eggs well beaten. Mix well, and let it
stand for one hour ; beat the mixture again for ten
minutes ; put into a buttered basin ; tie a cloth over ;
plunge it into boiling water, and keep boiling for
three hours. Turn out carefully ; and serve with
wine or lemon sauce, or cocoa-nut sauce.

Tipsy Oake Pudding.

Take six penny sponge-cakes and cut them in half

long ways ; place raspberry or any other preserve

between, and lay them in rather a deep dish ; pour

over them a wine-glassful of brandy and water (equal

parts). Then make a custard with the yolks of three

eggs and rather more than half a pint of milk,

114 PUDDINGS 6- SWEETS.

sweetened and flavoured to taste ; pour it over the
cakes. With a whisk beat up the whites of the eggs
to a strong froth, and pour lightly on the top of all.

The Curate's Pudding. (Miss Acton.)

Wash, wipe, and cut into short lengths some
sticks of rhubarb ; put a layer into a pie-dish, and
cover with two spoonfuls of moist sugar ; cover these
with part of a penny roll cut thin ; add another thick
layer of rhubarb ; cover this last with a layer of
bread crumbs, and sprinkle moist sugar over it and
a little clarified butter. Forty minutes will bake it.
Serve either hot or cold.

Treacle Pudding, Baked.

Take a pie-dish and lay at the bottom of the dish
a thin layer of puff paste ; pour on it some good
treacle sufficient to cover the paste ; then take another
thin layer of puff paste, then a layer of treacle, and so
on till the dish is full ; the top layer of paste to be
rather thicker than the others. To be baked in a
brisk oven a light brown colour.

Thorpe Pudding.

Put a layer of preserve at the bottom of a pie-
dish, and cover it with grated bread crumbs nearly
an inch thick ; pour over them a custard made with
two eggs and a pint of milk. Bake in rather a cool
oven twenty minutes.

PUDDINGS 6- SWEETS, 115

Treacle Pudding, Boiled.

Half a pound of flour, half a pound of treacle,
half a pound of suet chopped very fine, a little
candied lemon peel, two eggs, and three table-spoon-
fuls of milk. To be boiled three or four hours.

The Rajah of Mysore's Pudding.

Beat eight eggs very well ; put them into a sauce-
pan with a quarter of a pound of sugar, the same of
fresh butter, and two large spoonfuls of marmalade,
with some grated nutmeg; keep it stirring till it
thickens ; then set it in a basin to cool. Put a rich
paste round the dish and pour in the pudding. Bake
in a moderate ovei^.

.The Peasant's Christmas Pudding.

A pound and a half of flour, a pound of suet
finely chopped, a pound and a quarter of raisins
stoned, half a pound of currants, six ounces of sugar,
six ounces of potatoes mashed smoothly, a small
nutmeg, a quarter of a tea-spoonful of salt, about the
same quantity of ginger, and of cloves powdered.
Mix these ingredients thoroughly with four eggs well
beaten, and added to rather more than a quarter of
a pint of milk. Tie the pudding in a cloth well
floured, and boil it four hours and a half

11 6 PUDDINGS 6- SWEETS.

Tapioca Pudding, Baked.

A quarter of a pound of tapioca, one pint of milk,
four eggs, two and a half ounces of loaf sugar, one
tea-spoonful grated lemon peel. Wash the tapioca
and let it gently simmer in the milk till soft ; butter
a pie-dish and pour in the mixture. Bake in a
moderate oven from half to three quarters of an
hour.

Treasury Pudding.

Seven sponge-cakes of the oblong small ones,
three ounces of ratafia cakes, two ounces of dried
cherries, one pint of milk, five yolks of eggs, three
whites of ditto, one wine-glassful of brandy and wine,
a small quantity of orange-flower water. Place the
mixture, after it is well mixed, in a pie-dish well-
buttered, and bake in a slow oven. Be very careful
not to let it burn.

The Duchess's Pudding.

Mix with half a pound of potatoes, very smoothly
mashed, three quarters of a pound of mince-meat,
the grated rind of half a lemon, a dessert-spoonful
of sugar, and four eggs. Pour the whole into a well-
buttered dish, and put on the top clarified butter
and sugar. Bake the pudding for an hour and
twenty minutes.

PUDDINGS 6- SWEETS. 117

The Empress's Pudding.

Cut four slices of sponge-cake about an inch
thick; and of an oval shape, each slice a little
smaller than the others. Spread a thick layer ot
apricot jam upon the first and largest slice, then lay
the next sized slice upon it ; spread this with straw-
berry jam, and cover with the next piece; spread
with apple jam, and cover with the smallest size.
Press the top lightly with the hand, and with a sharp
knife cut away the middle part, so as to leave a wall
about two inches and a half thick. Mash up the
part removed with equal quantities of white wine
and brandy, enough to flavour well, and stir in some
thick custard. Then pour this into the middle of
the cake. Whip the whites of two eggs into a froth ;
pour over the whole ; shake a little sifted sugar over.
Place in a quick oven for a few minutes.

Transparent Pudding.

Put into a pan four well-beaten eggs, with a
quarter of a pound of fresh butter and a quarter of
a pound of powdered white sugar ; stir over the fire
until it begins to thicken. Let it cool ; edge a
pie-dish with puff-paste ; pour in the mixture ; grate
a little nutmeg over, and bake for twenty minutes.

The General's Pudding.
Eight ounces of bread crumbs, six ounces of suet

ii8 PUDDINGS 6- SWEETS.

chopped fine, three and a half ounces of sugar, three
beaten eggs, the rind and juice of two lemons. Mix
all well together, and bake in a buttered dish.
Turn out before serving.

Thick Oream.

Boil a laurel, peach, or nectarine leaf in a pint of
cream ; strain it ; and when cold add the yolks of
three eggs well beaten, 1:wo ounces of white sugar,
and half a wine-glass of brandy stirred quickly in.
Scald over the fire till thick, stirring all the time.
Have ready a glass or china dish with four macaroon
cakes at the bottom. Pour in the cream ; when
cold ornament the top with ratafia cakes.

Tapioca Pudding, Steamed.

Boil one pint of milk with a piece of lemon peel,
then add two ounces of tapioca ; boil till tender ;
add two [eggs and one, ounce of butter, ditto of
sugar. Pour into a buttered mould, and steam for
half an hour.

Turkish Pudding.

Boil a tea-cupful of rice as you would for currie ;
when cold mix it with the same quantity of figs
chopped up, an ounce of butter, or two ounces of
suet cut very fine, three ounces of moist sugar, and
one egg well beaten. Mix all together, and tie it up

PUDDINGS 6- SWEETS. 119

in a well-floured cloth. Boil one hour, and serve
with sweet sauce.

Tea-Oake Pudding.

Cut a tea-cake in four pieces, and slightly butter
each slice ; place the top slice at the bottom of a
buttered basin ; cut up an ounce of candied peel, and
sprinkle some on the cake ; put in another slice of
cake and more peel, and so on until the basin is nearly
full ; then beat up two eggs with half a pint of milk
sweetened to taste, and pour gently on to the cake.
Tie a floured cloth over the top, and boil one hour.

The Lady of Arundel's Pudding.

Take a quart of cream ; put thereto a pound of
beef-suet minced small ; ceason it with nutmeg, cin-
namon, and rose-water ; put to it eight eggs and but
four of the whites ; add two grated manchets.
Mingle them all well together, and put them in a
buttered dish. Bake it, and being baked sift on
sugar and serve.

University Pudding.

Take one pound of bread crumbs, half a pound
of finely-chopped beef-suet, half a pound of beef-
marrow, half a pound of raisins stoned, half a pound
of cleaned currants, two ounces of sweet almonds
pounded, one table-spoonful of flour, a quarter of a

I20 PUDDINGS 6- SWEETS,

pound of citron cut in small pieces, a salt-spoonful
of salt, half an ounce of ground ginger, half a nut-
meg grated, half a pound of moist sugar, five eggs
well beaten. Boil it in a shape for four hours.

Universal Pudding.

Take a pound of flour, and half a pound of suet
chopped fine, and a pinch of salt. Well mix to-
gether; then add half a pound of raisins. Mix
with water to a stiff paste, roll in the shape of a
bolster. Tie it in a floured cloth, and boil two hours.

Vermicelli Pudding.

A quarter of a pound of vermicelli, two ounces
of loaf sugar, four eggs, one pint .of milk. Boil the
milk with a little lemon peel and cinnamon ; strain,
and add it to the vermicelli, which must be simmered
in it about ten minutes. When lukewarm add the
eggs ; stir till well mixed, and bake for half an hour
in a gentle oven.

Victoria Pudding.

Four ounces of citron, four ounces of preserved
cherries, nine of green-gages split, three ounces of
fresh butter, half an ounce of Jordan almonds, two
table-spoonfuls of moist sugar, four penny sponge-
cakes soaked in milk, two eggs, and a small quantity
of nutmeg, lemon peel, and juice ; the citron to be

PUDDINGS 6- SWEETS, 121

cut in small pieces, almonds split. To be made in
a plain mould lined with the ingredients, and part
mixed. To be steamed two hours, and served with
sauce of equal parts of thin arrowroot and red-
currant jelly.

Velvet Oream.

To a pint of cream put a quarter of an ounce of
isinglass, a little sugar, stirring it over the fire until
dissolved ;. take it off the fire, and strain it when
almost cold. Have your dish prepared with three
table-spoonfuls of lemon juice and a little peel grated,
some apricot jam, and two table-spoonfuls of white
wine. Pour your cream over it. This is better
made the day before wanted.

Vicarage Pudding.

A quarter of a pound of flour, a quarter of a
pound of chopped suet, a quarter of a pound of
currants, a quarter of a pound of raisins, one table-
spoonful of moist sugar, half a tea-spoonful of ground
ginger, half a tea-spoonful of salt Stone the raisins ;
mix all the ingredients well with a clean knife ; dip
the pudding-cloth into boiling water ; wring it out,
and put in the mixture. Boil for three hours, and
serve with sifted sugar.

Venice Pudding.
Make a custard of five eggs, half a pint of milk

122 PUDDINGS 6- SWEETS.

sweetened to taste, and flavoured with lemon or bay
leaf. When nearly cold pour it into a mould, soak
a sponge biscuit and a half in brandy or wine ; let
it float on the custard. When quite set cut some
preserved fruit, such as pine, in pieces, and drop
into the mould. To be turned out when required.

Vanilla Souffle.

Mix a quarter of a pound of butter with half a
pound of flour. Place in a stew-pan a pint of milk,
a stick of vanilla, and two ounces of white sugar.
Let it boil ; take it off" the fire, and when nearly
cold pour the milk on the flour and butter ; place it
on the fire, and let it boil five minutes ; then stir in
the yolks of four eggs ; take it off" the fire, and let
it stand to get cold ; then stir in quickly the whites
of four eggs well whipped. Place the mixture in
a dish edged with puff'-paste. Bake three quarters
of an hour. Serve directly.

Venus Pudding.

One pint of milk, and half an ounce of isinglass,
two ounces of white sugar, and a stick of vanilla,
put into a clean saucepan and brought slowly to a
boil. Place six sponge fingers and one ounce of
ratafia cakes in a mould ; take the vanilla out of the
milk, and pour the mixture hot over the cakes.
When quite cold turn out.

PUDDINGS d^• SWEETS, 123

Vanilla Pudding.

Boil a stick of vanilla in a quarter of a pint of
new milk^ sweetened with white sugar. Dissolve an
ounce of isinglass in a pint of water ; mix with the
milk^ and add half a pint of cream ; stir until nearly
cold; butter a plain mould or basin; split some
sponge-cakes and pack them close, the brown out-
side. Pour the liquid in the centre, then set in a
cool place, and turn out when required.

Very Good Pudding.

Six apples, two table-spoonfuls of finely chopped
suet, three eggs, three table-spoonfuls of flour, one
pint of milk, and a little grated lemon peel. Mix
the flour to a batter with the milk, a little at a time
until smooth ; add the eggs well beaten. Pour the
batter into a buttered pie-dish. Cut the apples in
halves and take out the cores ; lay them in the
batter; shake the suet on the top and the lemon
peel. Bake for one hour. Cover with sugar on the
top when done.

Very Rich Lemon Pudding.

Take the rind and juice of two lemons, half a
pound of loaf sugar, quarter of a pint of cream, the
yolks of six eggs, two ounces of almonds, half a
pound of butter melted. Blanch and pound the

124 PUDDINGS 6- SWEETS.

almonds. Stir all well together; line a pie-dish
with puff-paste ; pour in the mixture \ and bake for
one hour.

Vanilla Oream Pufib.

Mix smoothly two ounces of flour with half a
pint of milk and half a pint of cream, two ounces
of butter beaten to a cream, four ounces of white
sugar, six eggs, and five or six drops of essence of
vanilla. Line some moulds with puff-paste ; fill
them three parts full with the cream, and bake for
half an hour.

Vermicelli Pudding, Steamed.

Boil one pint of milk, with a pod of vanilla ; add
two ounces of vermicelli, an ounce of white sugar,
and half an ounce of butter. Take out the vanilla ;
add two eggs well beaten to the pudding. Pour
into a buttered mould, and steam half an hour.

Willick Pudding. .

Two eggs, two ounces of lump sugar, two ounces
of flour, two ounces of butter. Gently melt the
butter; stir in the flour; and add the eggs and
sugar ; beat all well together ; and bake in little tins
or cups well buttered. Serve with wine sauce. .

PUDDINGS 6- SWEETS. 125

Welsh Pudding.

Melt half a pound of fresh butter ; beat with it
the yolks of eight and whites of four eggs ; mix in
six ounces of loaf sugar, and the rind of a lemon
grated. Put a puff paste into a dish for turning out,
and pour the above in, and nicely bake it

Wimbome Puddings.

Take the weights of three eggs in their shells of
flour, butter, white sugar pounded, and currants.
Mix the butter in a hot basin with the sugar ; then
stir in the eggs, which must be first beat, the yolks
and whites separately and then together, into a
froth ; then shake the flour in, a little at a time ; and
then the currants, stirring it all the time, and beating
it till it is quite light The flour and currants should
be well dried before the fire. It should be put in cups
or tins, and baked directly in rather a quick oven.

Whole Rice Blancmange.

Put a tea-cupful of whole rice in the least water
possible till it almost bursts ; then add half a pint of
milk, and boil it until it is quite a mash, stirring it
all the time it is on the fire. Dip a shape in cold
water, and pour in the rice hot ; let it stand until
quite cold, and then turn it out Stewed fruit or

126 PUDDINGS 6- SWEETS,

preserve to be eaten with it, or a custard poured
over.

Wellington Puddings.

The crumbs of one penny loaf steeped in a pint of
new milk boiling hot, four eggs, four ounces of suet or
butter, four ounces of sugar, four ounces of currants,
a little nutmeg and lemon peel grated ; this makes
six puddings. To be baked half-an-hour in cups.
Two laurel leaves put on the bread when the milk is
poured on it is a great improvement.

Walpole Pudding.

Scald six quinces until quite tender ; pare them
very thin and scrape off the pulp with a silver knife ;
add two ounces of white sugar, and half a tea-spoon-
ful of ginger. Beat up the yolks of four eggs well ;
and add them to a pint of cream; then stir into
your quince paste, so that the whole may be pretty
thick. Line a buttered mould with a light paste,
pour in the pudding, and bake a pale brown.

Windsor^ Pudding.

Shred half a pound of suet very fine, grate into it
half a pound of French roll, a little nutmeg, and the
rind of a lemon, add to these half a pound of minced
apples, the same of currants, and raisins stoned and
chopped, a glass of raisin Vine, five eggs well beaten,

PUDDINGS 6- SWEETS, 127

and a pinch of salt. Pour into a buttered basin ;
and boil three hours. Turn out, and sift white sugar
over the top. Wine sauce if approved.

Wiltshire Pudding.

Two well-beaten eggs, one pint of new milk,
sufficient flour to make a thick batter, half a salt-
spoonful of salt ; beat it for five minutes ; stir in
gently a tea-cupful of red currants picked from
their stalks, and half a cup of raspberries. Boil in a
cloth for one hour and a half Cut in slices, and
serve with brown sugar and cold butter.

Water Pudding.

Eight table-spoonfuls of cold water, the juice and
rind of one lemon, a quarter of a pound of sugar, one
ounce of butter; the yolks of four eggs, and the
whites beaten to a froth. Mix all well together, and
bake in a buttered pie-dish one hour in a slow oven.

Whip Syllabub.

Three pints of cream, one pint of white wine, three
whites of eggs beaten to a strong froth, a little ratafia
or rose water; beat it until it falls from the whisk in
a froth.

Welbeck Pudding.
Lay some stewed apples in a dish. Mix four

128 PUDDINGS 6- SWEETS.

table-spoonfuls of arrowroot with a little cold milk ;
boil a pint of milk with two ounces of white sugar
and a strip of lemon peel ; take out the peel when
the milk boils, and pour on the arrowroot ; put back
the arrowroot into the sauce-pan, and boil for three
minutes. Pour it on the apples, and serve cold.

Warwickshire Puddings.

Take a quarter of a pound of butter, and the same
of white sugar. Put both^^into a ba^in, and beat well
with a wooden spoon ; then add a quarter of a pound
of flour, four beaten eggs, two large spoonfuls of cream
or milk, half a wine-glass of brandy, an ounce of
candied peel cut fine, the juice of a lemon and half
the peel grated. Stir well together. Bake in small
cups or tins. Serve with lemon sauce.

York Pudding.

One pint of milk or cream, one ounce of butter,
one large cupful of grated bread, four yolks of eggs
and one white, one glass of brandy, a quarter of a
pound of currants, or rasins stoned. Butter a basin
well before pouring the pudding in. The cream or
milk must be poured hot on the bread and allowed
to get cold before adding the eggs. Sweeten to taste
and boil the pudding one hour.

PUDDINGS d- SWEETS. 129

Yeast Dumplings.

Make a very light dough with yeast, as for bread.
Let it rise an hour before the fire. Twenty minutes
before you are to serve them have ready a large
sauce-pan of boiling water ; make the dough into
balls the size of a large apple ; throw them in, and
boil twenty minutes. Stick a clean fork into one,
and if it comes out clear it is done.

Yorkshire Pudding.

Four table-spoonfuls of flour, two eggs, a tea-
spoonful of salt, and a pint of milk, so as to make a
rather stiff batter. Beat it up well ; put a dish under
the meat and let the drippings drop into it till quite
hot, and well greased ; pour in the batter. When
the upper surface is brown, turn it and brown the
other side. It will take two hours.

Printed ^ R. & R. Clark, Edinburgh,

65, Cornhill, and i, Paternoster Square,
London, December, 1876. •

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ARTILLERY. Compiled from published Official Record?, and various
private Sources. By Francis W. Stubbs, Major RoVal (late Bengal)
Artillery. With numerous Maps and Illustrations. 2 vols. D^my 8vo. Cloth.

GREENLAND miD ITS INHABITANTS. By the
Chevalier Dr.|l{ENRY Rink, President of the Greenland Board of Trade.
With sixteen Illustrations, dra^ by the Eskimo, and a Map. Edited _by
Dr. Robert Browic. ^

New Books now in the Prefs, 31

TRAVELS IN THE FOOTSTEPS OF BRUCE IN

ALGERIA AND TUNIS. Illustrated by Facsimiles of his Original
Drawings. By Lieut.-Col. R. L Playfair> H. B. M.'s Consul-GenenJ ia
Algeria.

A BALOOCHEE GRAMMAR. By Capt. E. C. Mockler,
Assistant Political Agent on the Mekran Ceast. Fcap. 8vo.

NEW READINGS AND RENDERINGS OF SHAKE-
SPEARE'S TRAGEDIES. By H. H. Vaughaw. Demy 8vo. Cloth.

AUTOBIOGRAPHICAL RECOLLECTIONS OF SIR
JOHN BOWRING. Edited by his son, Lkwin B. Bowring. One
Vol. Demy 8vo. With a Steel Engraving after the Medallion by David.

A TRIP TO CASHMERE AND LADAK. By Cowley

Lambert, F.R.G.S. One Vol. Crown 8vo. Illustrated.

A DISCOURSE ON TRUTH. By Richard Shute, M.A.,

Christ Church, Oxon. One Vol. Large crown 8vo.

POEMS: MEDITATIVE AND LYRICAL. By Aubrey

DE Vere. Large fcap. 8vo.

PUDDINGS AND SWEETS, being Three Hundred and
Sixty- Five Receipts approved by experience. Crown 8vo. price ar. 6tL

TENNYSON. EXTRACTS FOR SCHOOLS AND
RECITATIONS. In foolscap 8vo.

THE SWEET SILVERY SAYINGS OP SHAKE-
SPEARE ON THE SOFTER SEX. CompUed by^ Old Soldier.
Crown 8vo. Cloth gilt extra.

I ONE. A Poem, in four Parts. By the AuAor of "Shadows
of Coming Events." Foolscap 8vo. Cloth, price 5*.

THE EPIC OF HADES. Parts L and III. Completing the
Work, By a New Writer. Foolscap 8vo. Cloth, price is. 6d.

HEBE : A Tale. By Lieutenant M. H. G. Goldie. Foolscap
8vo. Cloth.

i«*«.

Henry S. King 6^''C?., London.

ELZEVIR PRESS : — PRINTED BY JOHN C. W1LKIN5,
9, CASTLE STREET, CHANCERY LANE.

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