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Collection of old pudding recipes [dessert]

This is a collection of very old pudding recipes that are intended for a sweet course or dessert. I have not tested these recipes but many are centuries old so have previously been tested by many household cooks. If you prepare any of the recipes do let us know.

For more old British dessert recipes do have a look at our Dessert Pies & Tarts recipe collection and our huge selection of old British Cake recipes collection and our collection of old British biscuit recipes.

For useful directions, advice, and measurement conversions that will be handy while baking or cooking old recipes, do have a look at our helpful guide.

Table of Contents

A HANDBOOK OF COOKERY FOR A SMALL HOUSE BY JESSIE CONRAD [1923]

General Remarks

For Puddings the fruit should not be cooked before. Suet crust should be mixed with water with just the chill off but not hot.

Milk puddings always require to be cooked in a very slow oven.

Never use brown sugar for sweetening except for Christmas pudding and apple pudding.

Pastry for Puddings

Put into the pastry bowl two and a half to three breakfast-cupfuls of flour and half a teaspoonful of baking powder (unless self-raising flour is being used in which case no baking powder is necessary). Have a quarter of a pound of beef suet carefully separated from all skin and chopped very finely. Work the suet smoothly into the flour, add a pinch of salt, and mix to a good stiff paste with a little tepid water.

Roll out on the board to the thickness required. Carefully butter the basin before putting the pastry into it, and moisten the edge of the paste at the top of the basin to make the top crust adhere and thus enclose the meat or fruit securely. Place over the basin a wet pudding cloth and tie firmly with a string.

Use always a pudding basin that has a good groove round it to prevent the string from slipping off. The best material for a pudding cloth is a new piece of unbleached calico that has been well scalded to remove all the dressing from it, and the easiest way to keep it clean is to place it in a bowl of cold water to soak each time it has been used. Scrape off with a knife any particles of paste that may remain on it and rinse well through several warm waters. No soap must be used. Dry thoroughly and pass through a mangle.

Chocolate Pudding

A nice, fresh moulded sponge cake, half a pound of chocolate, in blocks, the whites of four eggs, and half a small teacupful of powdered sugar. Put half the chocolate into a stone or enamelled saucepan, just cover it with cold water and let it cook for ten minutes. Then add two tablespoonfuls of water, place on the stove and work it with a dessert spoon to a stiff paste. Turn this into a small bowl to get cold.

Cut the sponge cake into slices and spread between the pieces all of the chocolate paste. Beat then the whites of the four eggs in a plate with a knife to a stiff froth and, after having added the sugar to the remaining chocolate which has been grated into powder, work it smooth, pour it with the whites into the bowl, stir for fifteen minutes and then pour over the moulded cake.

Note. The four yokes can be used either for custard or mayonnaise on the same day. They would keep till next day if covered closely in a cup.

Apples in Syrup

Take a half pound tin of golden syrup, put it in an enamelled saucepan, rinse the tin with half a tin of boiling water. Bring to a boil, add two teaspoonfuls of raspberry essence. Carefully peel and core six or seven sound apples.

Drop them, cut in halves, into the boiling syrup and stew gently without the lid for a good half hour or longer if not quite soft. The pieces should remain whole and be almost transparent.

Pears in Syrup

Make your syrup of one and a half breakfast-cupfuls of powdered sugar and the same quantity of hot water, to which must be added eight good cloves. When boiling add your peeled pears which should retain their stalks and should not be cored.

A small glass of claret or any red wine will greatly improve both taste and appearance. Cook for an hour and a half or till tender.

Plum Dumplings

Take one and a half pounds of sound big plums and make paste for dumpling as follows: One large breakfast-cup of flour mixed with a little butter, make into a stiff paste with a little water. Wrap each plum in its case using a little milk to cause the edges to stick close. Boil in a large saucepan of boiling water fifteen or twenty minutes.

If care is taken the dumplings should remain whole. Dish carefully into a flat dish and serve very hot with a large bowl of well-beaten cream and sifted sugar.

Boiled Apple Dumplings

Make a good pudding crust of a large breakfast-cupful of flour and a quarter of a pound of beef suet rubbed into it. Mix to a stiff paste and roll out on a board in thin pieces. Put into each a small peeled apple, moisten the edges with a little milk, taking care that the apple is completely encased in the paste.

Drop into a saucepan of boiling water and boil gently for two to three minutes. Serve very hot with a bowl of beaten cream and another of finely sifted sugar.

Baked Apple Dumplings

Make a nice piecrust as for tarts. Have ready the apples required and put one into each piece of crust. Bake in a steady oven from three to four minutes. Serve with cream and sugar.

Apple Pudding

Take about a quarter of a pound of finely chopped beef suet, two and a half breakfast-cupfuls of self-raising flour, a little pinch of salt. Mix with chilled water to a stiff paste. Roll three parts of this into a large piece on the pastry board.

Have ready a pudding basin buttered by putting a piece of butter the size of a walnut into it and standing it on the stove to melt. Then let it run over every part of the inside of the basin. This will prevent the paste sticking. Line the basin with the paste.

Peel, say eight apples, and cut them all round the core. Fill the basin with them. Add three cloves or, if preferred, a little rind of lemon, sweeten with brown sugar (about four or five good tablespoonfuls), cover with another layer of the paste, working the ends together well so as to prevent the apples coming through. Tie a wet cloth over and stand the basin in a saucepan of boiling water to boil for three hours.

Treacle or Jam Pudding in a Basin

Have the paste ready as for apple pudding and the basin buttered as above. Roll the pastry in thin layers and line the basin with one layer, then add a layer of golden syrup or jam and repeat until the basin is full. Cover with paste, tie up in cloth and boil in a saucepan of boiling water for three and a half hours.

Apple Soufflé

Pare and cut up say eight nice-sized apples. Put them in a stone casserole with a breakfast-cupful of sugar and a piece of fresh butter the size of a nutmeg. Stir gently now and then and, when cooked, beat with a fork to break up the lumps and make all quite smooth. Take the whites of four fresh eggs and place them on a large dinner plate; beat these with a freshly cleaned knife to a stiff froth which should stand up.

Put the whites into the apples in the saucepan (from which the moisture should have been drained as much as possible) and stir well with a large spoon. Turn the soufflé into a rather deep dish, sprinkle about a teaspoonful of powdered sugar over the top, and place in a moderate oven. Care must be taken not to slam the oven door or place anything heavily on the top of the stove for fear the soufflé will go down. It must not remain in the oven for more than ten to fifteen minutes. Serve in the dish in which it was cooked.

Apple Charlotte

Prepare the apples as for the soufflé. Take about four rather thin slices of nice bread and cut them into diamond shapes. Put about one ounce of fresh butter in an enamelled frying pan and lightly fry the bread to a golden brown. Dust with a little powdered sugar and place the bread on the dish to form a pyramid with the apples in the centre. Put into the oven for about half an hour (slow oven) and serve on a flat dish.

Apple Fritters

Pare, core, and cut into thin rings two good-sized apples. This should not be done before they are wanted as they would quickly turn brown if left standing. Have ready in a pastry bowl about a teacupful of flour mixed with milk, smooth but very slack. Put about a quarter of a pound of fresh tub lard in a frying pan and melt it over the fire till hot, but guard against burning.

Dip each slice of apple into the mixed flour and then drop it into the hot lard. The fire should be hot enough to allow these to cook with the top of the stove on. Turn over each fritter once, and after three minutes dish them with a slice into a dish with a strainer underneath.

Dust over with a little powdered sugar and serve. If they have to be kept hot till wanted, take care that the dish is not covered or the oven door shut, as in that case they will lose their crispness.

Boiled Custard

Mix with milk two tablespoonfuls of flour till perfectly smooth. Add three beaten eggs, whites and yolks together, and about a pint of milk with sugar to taste. Turn into a stone jar, and place the jar in a saucepan three parts full of boiling water. Stir the mixture always one way, till it thickens. Serve in custard cups.

Tapioca or Sago Pudding

Put the tapioca or sago about an inch thick at the bottom of the pie-dish. Pour boiling milk on to it to about half a dishful and leave it to soak for about half an hour. When cold add a beaten egg, sugar to taste, and fill up the dish with cold milk. Put a little grated nutmeg over the top and bake for two hours in a slow oven.

Compote of Fresh Fruit

Put six large pears, cut into quarters, into boiling syrup made of half a pint of water and two breakfast-cupfuls of white sugar. Let the pears stew for about twenty minutes and then put in six apples, cut in eight pieces each, taking care not to core them before cutting but after.

Stew gently for another twenty minutes. Add three bananas cut in rings just before dishing the compote. Serve cold in a glass dish.

Rice Pudding

Cover the bottom of a pie-dish with rice about an inch thick, and add sugar to taste. Beat an egg in a cup and add it to the rice, mixing it all together. Fill the dish with cold milk and add a little grated nutmeg or several small pieces of lemon peel if preferred. Cook in a slow oven for not less than two and a half hours.

Stewed Prunes

Put half a pound of prunes into a large pudding basin with cold water and rub them gently with the fingers till thoroughly cleansed. Leave them in the water for about ten minutes. Then turn the prunes with half a teacup of powdered sugar into a saucepan and just cover them with hot water. Cook from thirty to forty minutes. The juice should be perfectly clear when cooked and the prunes whole.

Christmas Pudding

Take one and a half pounds of finely chopped beef suet, one quartern of best pastry white (not self-raising) flour, three pounds of stoned raisins, two pounds of sultanas and two pounds of currants carefully washed and picked, one and a half pounds of the best mixed peel, ten well-beaten eggs, and four pounds of brown sugar. Stir all these ingredients together with a pint of ale and half a bottle of brandy. Stir fairly slack.

This should make six very large puddings. Fill as many buttered pudding basins as required, taking care that each basin is full. Tie a wet cloth over each, and boil for twelve hours. Pour a little neat brandy over the top of each and these puddings will then keep for six months. Always boil again for four hours to make hot.

Coffee Cream

Let a half pint of freshly made coffee cool thoroughly. Mix three tablespoonfuls of flour in milk till quite smooth. Turn three eggs well beaten together into the milk and flour. Add the cold coffee and half a pint of milk, sugar to taste. Cook as for custard.

Plums or Damsons for a Tart or as Stewed Fruit

Carefully look over one pound of plums or damsons, removing any unsound ones. Put them into an earthenware saucepan with a teacupful of cold water and two teacupfuls of sugar to the plums or three teacupfuls to the damsons. Stew for one hour the damsons, or forty minutes the plums.

Stewed Rhubarb

Remove the leaves and cut the other end of the rhubarb crosswise and skin it. Cut it into pieces of about two inches long. Put it into a saucepan (either earthenware or enamelled) and allow a small teacupful of sugar to each three or four sticks of rhubarb. Add half a teacupful of water, put over a brisk fire for forty minutes, when the rhubarb should attain a rich red colour. This can be used either as stewed rhubarb or put into a pie.

Stewed Gooseberries

Carefully pick a quart of gooseberries, discarding the unsound ones. Put them into an earthenware saucepan with a teacupful of cold water and three teacupfuls of sugar. Boil for about an hour, stirring now and then to prevent them from burning. Serve either as stewed fruit or for a pie.

Allied Cookery Arranged by Grace Clergue Harrison and Gertrude Clergue [1916]

CARROT PUDDING

Mix 1 cup of grated carrots, 1 cup of bread-crumbs, 1 cup of minced suet, 1 cup of currants, 1 cup of chopped raisins, 1 cup of flour, 1 cup of milk, 1 teaspoon of salt, ¼ of a teaspoon of soda. Steam 4 hours, the longer the better.

Serve with the following sauce: ¼ cup of butter, 1 cup of powdered sugar, ½ cup of cream, 2 tablespoons of sherry or 1 teaspoonful of vanilla. The butter must be worked soft before adding the sugar gradually, then the cream and flavouring, little by little, to prevent separating.

OLD ENGLISH PLUM PUDDING

Two lbs. raisins stoned, 2 lbs. currants, 1½ lbs. Sultanas, 1 lb. mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2 lbs. chopped suet, 1½ lemons grated with the juice, 4 ozs. chopped almonds blanched, 2 nutmegs grated, ½ teaspoon of mixed spice, ¼ teaspoon crushed clove, pinch of salt, 6 eggs whisked, ¼ pint (generous) brandy.

Mix all together thoroughly, boil 12 hours, the longer the better on the first day and 2 hours just before serving. This is the secret for making it black and light. This makes about 1 two-quart and 5 one-quart puddings. This recipe makes excellent plum cake, black and rich, by substituting flour for the crumbs and lard for the suet.

BANANA TRIFLE

Put thin slices of bread and butter into a glass dish, then cut 3 or 4 bananas into round slices and place them on the top of bread and butter. Make a pint of sweet custard well flavoured with Madeira and pour over. Beat stiff ½ pint of cream and put on top of the trifle when cold.

CREAM TART

Make a puff paste and cut it into 3 round pieces; it must be very thin and a few holes pierced to keep it from rising too high. Make a cream filling and spread over each piece, placing one on top of the other. On the top layer sprinkle chopped pistachio nuts (or any chopped nuts) on the cream as a frosting.

Filling: Mix 2/3 of a cup of fine sugar with 1/3 of a cup of flour, add the yolks of 3 eggs and 1 whole egg, 1 cup of scalded milk, ¼ of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2 tablespoons of butter, 2 tablespoons of either cocoanut or almond macaroons, crumbed, 2/3 teaspoonful of vanilla, and ½ teaspoonful of lemon extract.

This may be put between simply two crusts, a bottom and a top, and served in a pie plate.

Victorian Pudding recipes from Dr Allinson’s Cookery Book [1858-1918]

Note: Many of these recipes call for fine wheatmeal flour, which is wholemeal or whole-wheat flour. However, if you prefer, you can replace this with plain or all-purpose flour, or self-raising flour if that’s all you have on hand.

Also, if a recipe calls for 1 gill, you can use 4 fl oz or 125 millilitres or half a cup.

1. STEWED FRUIT PUDDING

Cut Allinson wholemeal bread into slices a little over a 1/4 of an inch thick, line a pie-dish with these, having first cut off the hard crusts. Then fill the dish with hot stewed fruit of any kind, and at once cover it with a layer of bread, gently pressed on the hot fruit. Turn out when cold on to a flat dish, pour over it a white sauce, and serve.

2. SUBSTANTIAL BREAD PUDDINGS

Soak crusts or slices of Allinson bread in hot water, then break fine in a pie-dish, add to this soaked currants, raisins, chopped nuts or almonds, a beaten-up egg, and milk, with sugar and spice, and bake in the oven. Or tie the whole up in a pudding-cloth and boil. Serve with white sauce or eat with stewed fresh fruit. These puddings can be eaten hot or cold; labourers can take them to their work for dinner, and their children cannot have a better meal to take to school.

3. SWEET BATTER.

Mix Allinson wholemeal flour, milk, 1 or 2 eggs together, and a little sugar and cinnamon, and it is ready for use. Stew ripe cherries, gooseberries, currants, raspberries, plums, damsons, or other ripe fruit in a jar, pour into a pie-dish; pour into the batter named above, bake, and this is a good substitute for a fruit pie. Prunes can be treated the same way, or the batter can be cooked in the saucepan, poured into a mould, allowed to go cold and set; then it forms wholemeal blancmange, and may be eaten with stewed fresh fruit. Rusks, cheesecakes, buns, biscuits, and other like articles as Madeira cake, pound cake, wedding cake, &c., can all be made of wholemeal flour.

4. RICE PUDDING.

Wash the rice, put it into a pie-dish, cover with cold water, and bake until the rice is nearly soft throughout. Beat up 1 egg with milk, mix with this a little cinnamon or other flavouring, and pour it over the rice; add sugar to taste, and bake until set.

Sago, tapioca, semolina, and hominy puddings are made after the manner of rice pudding.

5. APPLE PUDDING.

1-1/2 lbs. of apples, 1 teaspoonful of ground cinnamon, sugar to taste, 1/2 lb. of Allinson fine wheatmeal, and 2-1/2 oz. of butter or vege-butter. Pare, core, and cut up the apples; make a paste of the meal, butter and a little cold water; roll the paste out, line a pudding basin with the greater part of it, put in the apples, and sprinkle over them the cinnamon and 4 oz. of sugar—a little more should the apples be very sour; cover the apples with the rest of the paste, and press the edges together round the sides; tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water.

6. APPLE PUDDING (Nottingham).

6 baking apples, 2 oz. of sugar, 1 heaped up teaspoonful of ground cinnamon, 3/4 pint of milk, 3 eggs, 6 oz. of Allinson wholemeal, and 1 oz. of butter. Core the apples, mix the sugar and cinnamon, and fill the hole where the core was with it; put the apples into a buttered pie-dish; make a batter of the milk, eggs, and meal, melt the butter and mix it into the batter; pour it over the apples, and bake the pudding for 2 hours in a moderate oven.

7. APPLE SAGO.

5 oz. of sago, 1-1/2 lbs. of apples, the juice of a lemon, a teaspoonful of ground cinnamon, and sugar to taste. Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold.

APPLE CHARLOTTE.

2 lbs. of good cooking apples, 2 oz. of chopped almonds, 4 oz. of currants and sultanas mixed, 1 stick of cinnamon about 3 inches long, sugar to taste, the juice of 1/2 a lemon, and Allinson bread and butter cut very thinly. Pare, core, and cut up the apples, and stew them with a teacupful of water and the cinnamon, until the apples have become a pulp; remove the cinnamon, and add sugar, lemon juice, the almonds, and the currants and sultanas, previously picked, washed, and dried; mix all well and allow the mixture to cool; butter a pie-dish and line it with thin slices of bread and butter, then place on it a layer of apple mixture, repeat the layers, finishing with slices of bread and butter; bake for 3/4 hour in a moderate oven.

GOOSEBERRY FOOL.

Top and tail 1 pint of gooseberries, put into a lined saucepan with sugar to taste and half a small teacupful of water, stew gently until perfectly tender, rub through a sieve, and when quite cold add 1 pint of custard made with Allinson custard powder, which should have been allowed to become cold before being mixed with the fruit. Serve in a glass dish with sponge fingers.

N.B.—Apple fool is made in exactly the same way as above, substituting sharp apples for the gooseberries.

MACARONI CUSTARD.

4 oz. of Allinson macaroni, 3 eggs, 1 tablespoonful of sugar, 1 even dessertspoonful of Allinson cornflour, vanilla to taste. Boil the macaroni in 1 pint of milk, and add a little water it needed; when quite tender place it on a glass dish to cool; make a custard of the rest of the milk and the other ingredients; flavour it well with vanilla; when the custard is cool pour it over the macaroni, and serve with or without stewed fruit.

MACAROON CUSTARD.

1/2 lb. of macaroons, 1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, sugar and vanilla essence to taste. Boil the milk and stir into it the cornflour smoothed with a little of the milk; whip up the eggs, and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it; add sugar and vanilla to taste, and stir the custard over the fire until it thickens, placing it in a jug into a saucepan of boiling water. Arrange the macaroons in a glass dish, and when the custard is cool enough not to crack the dish, pour it over them and sprinkle some ground almonds on the top. Serve cold.

ORANGE CUSTARD.

The juice of 6 oranges and of 1/2 a lemon, 6 eggs, 6 oz. of sugar, and 1 dessertspoonful of Allinson cornflour. Add enough water to the fruit juices to make 1-1/2 pints of liquid. Set this over the fire with the sugar; meanwhile smooth the cornflour with a little cold water, and thicken the liquid with it when boiling. Set aside the saucepan, (which should be an enamelled one) so as to cool the contents a little. Beat up the eggs, gradually stir into them the thickened liquid, and then proceed with the custard as in the previous recipe. This is a German sweet, and very delicious.

RASPBERRY CUSTARD.

1-1/2 pints of raspberries, 1/2 pint of red currants, 6 oz. of sugar, 7 eggs, 1 dessertspoonful of Allinson cornflour. Mix the fruit, and let it cook from 5 to 10 minutes with 1 pint of water; strain the juice well through a piece of muslin or a fine hair-sieve. There should be 1 quart of juice; if necessary add a little more water; return the juice to the saucepan, add the sugar and reheat the liquid; when it boils thicken it with the cornflour, then set it aside to cool. Beat up the eggs, add them carefully after the fruit juice has somewhat cooled; stir the custard over the fire until it thickens, but do not allow it to boil, as the eggs would curdle. Serve cold in custard glasses, or in a glass dish poured over macaroons or sponge cakes. You can make a fruit custard in this way, with strawberries, cherries, red currants, or any juicy summer fruit.

STRAWBERRY CUSTARD.

Remove the stalks from 1 lb. of fresh strawberries, place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar; prepare 1 pint of custard with Allinson custard powder according to recipe given above, and while still hot pour carefully over the fruit, set aside to cool, and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries.

ALMOND CUSTARD.

1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, 1 wineglassful of rosewater, sugar to taste, 1/2 lb. ground almonds. Boil the milk with the sugar and almonds; smooth the cornflour with the rosewater and stir it into the boiling milk, let it boil up for a minute. Beat up the eggs, leaving out 3 of the whites of the eggs, which are to be beaten to a stiff froth. Let the milk cool a little, then stir in the eggs very gradually, taking care not to curdle them; stir over the fire until the custard is nearly boiling, then let it cool, stirring occasionally; pour it into a glass dish, and pile the whipped whites of the eggs on the top of the custard just before serving.

BAKED APPLE CUSTARD.

8 large apples, moist sugar to taste, half a teacupful of water and the juice of half a lemon, 1 pint of custard made with Allinson custard powder. Peel, cut and core the apples and put into a lined saucepan with the water, sugar, and lemon juice, stew till tender and rub through a sieve; when cold put the fruit at the bottom of a pie-dish and pour the custard over, grate a little nutmeg over the top, bake lightly, and serve cold.

BAKED CUSTARD.

1 quart of milk, 6 eggs, sugar, and flavouring to taste. Heat the milk until nearly boiling, sweeten it with sugar, and add any kind of flavouring. Whip up the eggs, and mix them carefully with the hot milk. Pour the custard into a buttered pie-dish, and bake it in a moderately hot oven until set. If the milk and eggs are mixed cold and then baked the custard goes watery; it is therefore important to bear in mind that the milk should first be heated. Serve with stewed fruit.

CARAMEL CUSTARD.

1-1/2 pints of milk, 4 eggs, 1 dessertspoonful of sugar, 1/2 lemon and 4 oz. of castor sugar for caramel. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire, stirring all the time. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water, and the juice of 1/2 lemon. Then pour the caramel into a mould or cake-tin, and let it run all round the sides of the tin. Meanwhile heat the milk near boiling-point, and add the vanilla and sugar. Whip up the eggs, stir carefully into them the hot milk, so as not to curdle the eggs. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water, place it in the oven, and bake in a moderately hot oven for about 20 minutes or until the custard is set. Allow it to get cold, turn out, and serve.

CARAMEL CUP CUSTARD (French).

Make the custard as in the recipe for “Cup Custard.” Take 4 oz. of castor sugar; put it over a brisk fire in a small enamelled saucepan, keep stirring it until quite melted and a rich brown. Then cautiously add 2 tablespoonfuls of boiling water, taking care not to be scalded by the spluttering sugar. Gradually stir the caramel into the hot custard. Let it cool, and serve in custard glasses.

CUP CUSTARD.

6 whole eggs or 10 yolks of eggs, 1 quart of milk, sugar and vanilla to taste. Beat the eggs well while the milk is being heated. Use vanilla pods to flavour—they are better than the essence, which is alcoholic; split a piece of the pod 3 or 4 inches long, and let it soak in the milk for 1 hour before it is set over the fire, so as to extract the flavour from the vanilla. Sweeten the milk and let it come nearly to boiling-point. Carefully stir the milk into the beaten eggs, adding only a little at a time, so as not to curdle the eggs. When all is mixed, pour the custard into a jug, which should be placed in a saucepanful of boiling water. Keep stirring the custard with a wooden spoon, and as soon as the custard begins to coat the spoon remove the saucepan from the fire, and continue stirring the custard until it is well thickened. In doing as here directed there is no risk of the custard curdling, for directly the water ceases to boil it cannot curdle the custard, although it is hot enough to finish thickening it. If the milk is nearly boiling when mixed with the eggs, the custard will only take from 5 to 10 minutes to finish. When the custard is done place the jug in which it was made in a bowl of cold water, stir it often while cooling to prevent a skin forming on the top. Remove the vanilla pod and pour the custard into glasses. Should the custard be required very thick, 8 eggs should be used, or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. This is an excellent plan; it saves eggs, and the custard tastes just as rich as if more eggs were used. Serve in custard glasses, or in a glass dish.

CUSTARD (ALLINSON).

1 pint of milk or cream, 2 oz. of lump sugar and 1 packet of Allinson custard powder. Put the contents of the packet into a basin and mix to a smooth, thin paste with about 2 tablespoonfuls of the milk; boil the remainder of milk with the sugar, and when quite boiling pour quickly into the basin, stirring thoroughly; stir occasionally until quite cold, then pour into custard glasses and grate a little nutmeg on the top, or put in a glass dish and serve with stewed or tinned fruits, or the custard can be used with Christmas or plum pudding instead of sauce.

When the custard has been standing over night, it should be well stirred before using.

CUSTARD IN PASTRY OR KENTISH PUDDING PIE.

Line a pie-dish with puff paste, prick well with a fork and bake carefully, then fill the case with a custard made as follows. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder, out of a pint of milk take 8 tablespoonfuls and mix well with the flour, custard powder, &c., boil the remainder of milk with sugar to taste and 1 oz. of butter and when quite boiling pour on to the custard powder, stir quickly for a minute, then pour into the pastry case, grate a little nutmeg on the top and bake till of a golden brown; serve either hot or cold.

FRUMENTY.

1 quart of milk, 1/2 pint of ready boiled wheat (boiled in water), 1/4 lb. of sultanas and currants mixed, sugar to taste, 4 eggs, a stick of cinnamon. Mix the milk with the wheat (which should be fresh), the sugar and fruit, adding the cinnamon, and let all cook gently over a low fire, stirring frequently; when the mixture is nicely thickened remove it from the fire and let it cool; beat up the eggs and gradually mix them with the rest, taking great care not to curdle them. Stir the frumenty over the fire, but do not allow to boil. Serve hot or cold. The wheat should be fresh and soaked for 24 hours, and then cooked from 3 to 5 hours.

GOOSEBERRY CUSTARD.

Make some good puff paste and line a pie-dish with it, putting a double row round the edge. With 1/2 lb. of castor sugar stew 1 lb. of green gooseberries until the skins are tender, then rub them through a sieve. Scald 1 pint of milk, mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk, add it to the milk when boiling, let it boil for 5 minutes, gently stirring it all the time, then turn it into a bowl and let it become cool. Add 1/4 lb. of castor sugar, 2 oz. of butter melted and dropped in gradually whilst the mixture is beaten, then put in the well-beaten yolks of 6 eggs, add the mashed gooseberries in small quantities, and lastly the whites of the eggs whipped to a stiff froth; beat all together for a minute to mix well. Pour this into the lined pie-dish and bake 25 or 30 minutes; serve in the pie-dish. This can be made from any kind of acid fruit, and is as good cold as hot.

BLANCMANGE.

1 quart of milk, 2 oz. of Allinson fine wheatmeal, 2 oz. of Allinson cornflour, 1 oz. of sugar, piece of vanilla 3 inches long, or some vanilla essence. Bring 1-1/2 pints of milk to the boil, adding the vanilla spliced and the sugar; mix the wheatmeal and cornflour smooth with the rest of the milk, add the mixture to the boiling milk, stir all well for 8 to 10 minutes, and then pour it into one or two wetted moulds; when cold, turn out and serve with stewed fruit or jam.

BLANCMANGE (CHOCOLATE).

1 quart of milk, 1 oz. of N.F. cocoa, 2 oz. of Allinson cornflour, 2 oz. of sifted Allinson fine wheatmeal, sugar to taste, 1 good dessertspoonful of vanilla essence. Set the greatest part of the milk over the fire, leaving enough to smooth the cornflour, flour, and cocoa. Mix the cornflour, wheatmeal flour, and cocoa, and smooth it with the cold milk. Stir the mixture into the boiling milk, and let it all simmer for 8 to 10 minutes, stirring very frequently. Add the vanilla essence, stir it well through, pour the mixture into a wetted mould, and let it get cold. Turn it out, and serve.

BLANCMANGE (LEMON) (a very good Summer Pudding).

1 pint of water, 2 tablespoonfuls of Allinson cornflour, 1 lemon, 2 eggs, sugar to taste. Put the water in an enamel saucepan, and let it boil with the rind of the lemon in it. When boiling, add the cornflour mixed with a little cold water. Allow it all to boil for a few minutes; then add sugar and the juice of a lemon. Have the whites of the eggs beaten to a stiff froth, and beat up well with the mixture; then pour into a mould. Make a little custard to pour over the blancmange—1/2 pint of milk, a little sugar, and essence of lemon; whisk in the yolks of the eggs. This makes an excellent custard.

WHOLEMEAL BANANA PUDDING.

2 teacupfuls of Allinson fine wheatmeal, 3 oz. of sago, 6 bananas, 1 tablespoonful of sugar, 3 eggs, 1/2 pint of milk. Peel the bananas and mash them with a fork. Soak the sago with 1/2 pint of water, either in the oven or in a saucepan. Make a batter with the eggs, meal, and milk; add the bananas, sugar, and sago, and mix all smoothly. Turn the mixture into a greased mould and steam the pudding for 2 hours.

WINIFRED PUDDING.

3 oz. of butter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson breadcrumbs, the juice of 1 lemon, flavouring, puff paste. Beat the butter and sugar to a cream, beat in the eggs one at a time. Pour sufficient boiling milk over the breadcrumbs to soak, and add them to the mixture, add the strained lemon juice and flavouring, and mix well together. Border a pie-dish and line with paste; put in the mixture, and bake for about 30 minutes in a moderate oven. Sift a little white sugar over, and serve hot or cold.

TAPIOCA PUDDING.

1 oz. of tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water, 1/4 oz. of butter, 1/2 oz. of moist sugar, cinnamon to taste. Put the tapioca into a basin, and cover it with water. Let it soak for 1 hour, until it has absorbed all the water. Add the milk and sugar. Bring to a boil, and simmer till quite soft and clear. Draw to the side of the fire, to cool it a little. Break the egg and beat it slightly; mix well with the tapioca; pour into a greased dish, and bake in a moderate oven until it is a golden colour. Serve either hot or cold.

PARADISE PUDDING.

1 teacupful of sago, 1 breakfast cupful of Allinson breadcrumbs, 2 tablespoonfuls of sugar, the grated rind and juice of a lemon, 4 oz. of sultanas, 6 apples chopped small, 1 teaspoonful of cinnamon, and 8 well-beaten eggs. Soak the sago over the fire with as much hot water as it will require to soften it, then mix all the ingredients together. Turn the mixture into a well-buttered mould, and steam the pudding for 2 hours. Serve with sauce.

PLUM PUDDING.

This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic 1/2 lb. of wholemeal breadcrumbs, 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of raisins, 2 oz. of small sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs, 1 teaspoonful of cinnamon, and some milk. Wash and stone the raisins. Rub the butter into the wheatmeal. Mix together the raisins, butter, wheatmeal, cinnamon, sugar, and breadcrumbs. Boil the sago in 1/2 pint of milk until soft, adding as much water as the sago will absorb. Mix it with the other ingredients, beat up the eggs, add them, and mix all well. If the mixture is too dry add as much milk as is necessary to moisten all well. Fill a buttered pudding basin with the mixture, tie over with a pudding cloth, and steam 3 hours. Eat with a sweet white sauce.

POOR EPICURE’S PUDDING.

1 pint of milk, a stick of cinnamon (4 inches long), 12 blanched and sliced almonds, the thin rind of 1 lemon, sugar to taste, 3 eggs, some Allinson wholemeal bread, and 2 oz. of butter. Boil the milk with the sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a little, and then add carefully the eggs well beaten. Pour the mixture into a wide, rather shallow pie-dish. Butter slices of bread on both sides, and cover the pie-dish with these; the bread should be free from crust, and entirely cover the milk. Bake in a moderate oven about 45 minutes.

POPPY-SEED PUDDING.

4 oz. of white poppy-seed, 3 eggs, 3 oz. of sugar, 1-1/2 oz. of butter, 6 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of orange-water, and 1/2 pint of milk. Scald the poppy-seed with boiling water, drain this on and crush the seed in a pestle and mortar, adding a little of the milk. When the poppy-seed has been crushed fairly fine, add the yolks of the eggs, well beaten, the sugar, meal, butter, orange-water, and the rest of the milk; mix all well, beat the whites of the eggs to a stiff froth, add this to the rest of the mixture, turn all into a buttered pie-dish, and bake the pudding 1-1/2 hours.

PRUNE PUDDING.

1 lb. of prunes or French plums, 4 eggs, 1 pint of milk, 1 teaspoonful of Allinson cornflour, sugar and flavouring to taste. Wash the prunes, remove the stones, and soak the prunes in 1/2 pint of water over night. Stew them very gently in an enamelled saucepan in the water in which they soaked, and add a little more if needed; when the prunes are quite tender, mash them well with a fork or wooden spoon, and let them cool. Beat the whites of the eggs to a stiff froth, and mix this with the mashed prunes when quite cold. Meanwhile make a custard with the milk, cornflour, and the yolks of eggs, adding sugar and a few drops of almond essence; let it cool. Heap the prunes on a glass dish and pour the custard round, and serve.

PRUNE PUDDING

1 lb. of stoned and stewed prunes, 3/4 lb. of thin slices of Allinson bread and butter, 3 eggs, 1 pint of milk, sugar to taste. Grease a pie-dish and line it with a layer of bread and butter, then arrange a layer of prunes, and so alternately until the dish is full, finishing with bread and butter; pour a little prune juice over, beat up the egg in the milk, adding a little sugar if liked. Pour the custard over the mixture, let soak 1 hour, and bake 1 hour. The pudding will be much improved if all the liquid is poured off once or twice, and poured over again.

RICE PUDDING (French).

8 oz. of rice, 1 quart of milk, 2 tablespoonfuls of sugar, 4 eggs, 1 teacupful of fine breadcrumbs, the rind of 1/2 a lemon; boil the rice in the milk with the sugar and lemon rind; let it gently simmer until quite soft, and until all the milk is absorbed; let the rice cool a little, beat up the yolks of the eggs, and mix them with the rice. Thoroughly butter a pudding mould, and sprinkle it all over with the breadcrumbs. Beat the whites of the eggs to a stiff froth, mix this well with the rice, and turn the whole gently into the mould, taking care not to displace the breadcrumbs; bake the pudding 1 hour in a moderate oven. It should turn out brown and firm, looking like a cake. Serve with fruit sauce or stewed fruit.

ROLLED WHEAT PUDDING.

4 oz. of Allinson rolled wheat, 1 quart of milk, 1 teacupful of currants and sultanas, a very little sugar. Soak the rolled wheat in water for 1 hour. Set the milk over the fire, when boiling add the wheat from which the water has been strained. Let it cook gently for 1 hour, then add the fruit, turn the mixture into a buttered pie-dish, and bake the pudding from 1/2 to 1 hour in a moderate oven.

RUSK PUDDING.

6 oz. of Allinson rusks, raspberry jam, 1 pint of milk, 4 eggs, a few drops of almond flavouring. Spread a little jam between every two rusks, and press them together. Arrange them neatly in a buttered mould; beat up the eggs, mix them with the milk, which has been flavoured with almond essence, and pour the custard over the rusks; let them soak for 1 hour, then steam the pudding for 1/2 an hour, turn out, and serve with white sauce.

SEMOLINA BLANCMANGE.

1-1/2 oz. of semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1 egg, a few drops of essence of lemon. Soak semolina in 1/4 pint of the milk for 10 minutes, then stir it into the remainder of the milk, which must be boiling; add sugar, and stir over a clear fire for 20 minutes. Take off and mix in quickly the yolk of an egg beaten up with flavouring. Pour into mould previously dipped in water. Serve cold with stewed fruit or custard.

SEMOLINA PUDDING.

4 oz. of semolina, 1 quart of milk, the rind of 1/4 a lemon, 1 tablespoonful of sugar, 2 eggs. Mix the semolina smooth with part of the milk; bring the rest of the milk to the boil with the sugar and Lemon rind; add the semolina, let all cook for 10 minutes, then remove the lemon rind, and set the mixture aside to cool; beat up the eggs, mix them with the boiled semolina when it is fairly cool, pour the mixture into a buttered pie-dish, and bake until a golden colour.

SIMPLE PUDDING.

4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 4 eggs, 1 even teaspoonful of powdered cinnamon, sugar to taste. Mix the milk and meal perfectly smooth, add the eggs, well beaten, the sugar and cinnamon. Butter some cups, fill them three-parts full, and bake the mixture until done, that is, when a knitting-needle passed through will come out clean. Serve with custard or milk sauce.

SIMPLE FRUIT PUDDING.

Line a plain mould with some slices (about 1/4 inch thick) of Allinson wholemeal bread, from which the crust has been removed. Then fill the dish with any kind of hot stewed fruit, and at once cover it with a layer of bread, gently pressed on to the fruit. When cold, turn out, and serve with either custard or white sauce.

SIMPLE SOUFFLÉ.

1/2 pint of milk, 4 eggs, 1 tablespoonful of Allinson fine wheatmeal, sugar to taste, lemon rind or vanilla, any kind of jam. Smooth the meal in part of the milk, set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla; when boiling, stir the smoothed meal into it, and let it gently cook for 5 to 8 minutes, stirring all the time; remove from the fire to cool; beat up the yolks of the eggs, and mix them well with the mixture (remove the vanilla or lemon rind), beat up to a stiff froth the whites of the eggs, and mix them with the rest. Spread a layer of jam in a pie-dish, turn the mixture over the jam, and bake the Soufflé‚ until risen and brown. Serve immediately.

SPANISH PUDDING.

8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz. of butter. Slice the sponge cakes lengthways, grease a mould with the butter; line it neatly with some of the slices of the sponge cakes; press them to the mould to keep them in position. Next spread a layer of apricot jam, and fill the mould with alternate layers of sponge cake and jam. Beat up the yolks of the eggs and mix them with the milk; pour the mixture over the pudding, and bake it in a slow oven until set. Let the pudding get cold, and turn it out carefully. Have ready the whites of the eggs beaten to a stiff froth, with a little sugar; pile the froth over the pudding, and serve with custard.

ORANGE PUDDING.

4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of Allinson cornflour, sugar to taste. Peel and slice the oranges and remove the pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the milk, and thicken it with the cornflour; let the milk cool, beat up the eggs, and add them carefully to the thickened milk, taking care not to do so while it is too hot; pour the custard over the fruit, and bake the pudding in a moderate oven until the custard is set. Serve hot or cold.

OXFORD PUDDING.

1/2 lb. of Patna rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and chopped up, 1 teaspoonful of cinnamon, and sugar to taste. Wash the rice, mix it with the other ingredients, and tie all in a cloth, allowing plenty of room for swelling. Let the pudding boil sharply in plenty of boiling water until the rice is soft; time 1-1/2 hours.

ORANGE MARMALADE PUDDING.

3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of milk, 3 eggs, some butter. Butter a mould thoroughly, cut the bread into slices and butter them, then arrange the bread and butter in the mould in layers, spreading each layer with marmalade. When the mould is 3/4 full, beat up the eggs with the milk and pour it over the layers; let the whole soak for 1 hour; cover the mould tightly, and steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1 minute before turning it out; serve with white sauce.

NEWCASTLE PUDDING.

1/2 lb. of candied cherries, 3 eggs, Allinson wholemeal bread and butter in thin slices, sugar to taste, 1 pint of milk, a few drops of almond flavouring. Butter a pudding mould and line it with the cherries, fill it with slices of bread and butter; sweeten the milk to taste, and add the flavouring; beat up the eggs, mix them well with the milk, pour the custard over the bread and butter, let it soak for 1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with any kind of sweet sauce.

NURSERY PUDDING.

1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of vege-butter, and 1/2 lb. of sultana raisins. Mix all lightly together, then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs, and teacupful of milk. Mix again, and finally add the whites of 3 eggs whisked to a firm froth; use to fill a fancy mould, and steam for 3 hours; turn out carefully, and serve with sauce.

ALMOND PUDDING (1).

4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Turn the pudding out and serve cold.

ALMOND PUDDING (2).

1/2 lb. of almond paste, 1/4 lb. of butter, 2 eggs, 2 tablespoonfuls of sifted sugar, cream, and ratafia flavouring. With a spoonful of water make the ground almonds into a paste, warm the butter, mix the almonds with this, and add the sugar and 2 tablespoonfuls of cream or milk, and the eggs well beaten. Mix well, and butter some cups, half fill them, and bake the puddings for about 20 minutes. Turn them out on a dish, and serve with sweet sauce.

ALMOND RICE.

1/2 lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground sweet almonds and a dozen bitter ground almonds, sugar to taste, 1 teaspoonful of cinnamon, some raspberry jam. Cook the rice, butter, milk, sugar, and almonds until the rice is quite tender, which will take from 40 to 50 minutes; butter a mould, sift the cinnamon over it evenly, pour in the rice, let it get cold, turn out and serve with sauce made of raspberry jam and water. Dip the mould into hot water for 1/2 a minute, if the rice will not turn out easily.

APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson wholemeal bread, and butter. Pare, core, and cut up the apples and set them to cook with 1 teacupful of water. Some apples require much more water than others. When they are soft, add the fruit picked and washed, the cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter, line a buttered pie-dish with them. Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter. Bake from 3/4 hour to 1 hour.

APRICOT PUDDING.

1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.

BAKED CUSTARD PUDDING.

1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the milk, beat up the eggs with the sugar, pour the milk over, and flavour. Have a pie-dish lined at the edge with baked paste, strain the custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for 1/2 an hour. Serve in the pie-dish with stewed rhubarb.

BARLEY (PEARL) AND APPLE PUDDING.

1/2 lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of butter, the grated rind of a lemon. Soak the barley overnight, and boil it in 3 pints of water for 3 hours. When quite tender, add the sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour the mixture into a buttered dish, put the butter in bits over the top, and bake for 1 hour.

BATTER JAM PUDDING.

1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal, 2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the cornflour and meal smooth with a little of the milk; bring the rest to boil with the butter, and stir into it the smooth paste. Stir the mixture over the fire for about 8 minutes, then turn it into a basin to cool. Beat up the yolks of the eggs and add them to the cooked batter; whip the whites of the eggs to a stiff froth and add them to the rest; butter a pie-dish, pour in a layer of the batter, then spread a layer of jam, and so on, until the dish is full, finishing with the batter, and bake the pudding for 1/2 an hour.

BATTER PUDDING.

1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 1 dessertspoonful of sugar, 1 teaspoonful of ground cinnamon (or any other flavouring preferred). Beat the eggs well, mix all thoroughly, and bake about 3/4 hour.

BELGIAN PUDDING.

Soak a 1d. French roll in 1/2 pint of boiling milk; for 1 hour, then add 1/4 lb. of sultanas, 1/4 lb. of currants, 3 oz. of sugar, 4 chopped apples, a little chopped peel, the yolks of 3 eggs, a little grated nutmeg and zest of lemon. Mix in lastly the whites of the 3 eggs whisked to a stiff froth, pour into a mould, and boil for 2 hours. Serve with a sweet sauce.

BIRD-NEST PUDDING.

6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of 1/2 a lemon and some almond or vanilla essence. Pare and core the apples, and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and the lemon rind added, until they are beginning to get soft. Remove the apples from the saucepan and place them in a pie-dish without the syrup. Heat the milk and make a custard with the eggs, well beaten, and the hot milk; sweeten and flavour it to taste, pour the custard over the apples, and bake the pudding until the custard is set.

BREAD AND JAM PUDDING.

Fill a greased pudding basin with slices of Allinson bread, each slice spread thickly with raspberry jam; make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten; boil up and pour this over the jam and bread; let it stand 1 hour; then boil for 1 hour covered with a pudding cloth. Serve either hot or cold, turned out of the basin.

BREAD PUDDING (STEAMED).

3/4 lb. of breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3 oz. of ground almonds, sugar to taste, 4 eggs well beaten, 1 oz. of butter (oiled). Mix all the ingredients, and let them soak for 1/2 an hour. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours.

BREAD SOUFFLÉ.

5 oz. of Allinson wholemeal bread, 1 pint of milk, 2 tablespoonfuls of orange or rosewater, sugar to taste, 4 eggs. Soak the bread in the milk until perfectly soft; add sugar and the rose or orange water; beat the mixture up with the yolks of the eggs; beat the whites of the eggs to a stiff froth, and mix them lightly with the rest; pour the whole into a well-buttered pie-dish and bake the Soufflé for 1/2 an hour in a brisk oven; serve immediately.

BUCKINGHAM PUDDING.

1/4 lb. of ratafias, 4 or 5 sponge cakes, 3 eggs, 3/4 pint of milk, sugar to taste, vanilla flavouring. Butter a mould, press the ratafias all over it, and lay in the sponge cakes cut in slices; then put in more ratafias and sponge cakes until the mould is almost full. Beat the yolks of the eggs well together and the whites of 2 eggs. Boil the milk and pour it on the eggs, let it cool a little, add sugar and flavouring. Pour into the mould. Cover it with buttered paper and steam for about 1 hour. Turn it out carefully, and serve with jam or sauce round it.

BUN PUDDING.

3 stale 1d. buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns in thin slices, put them in a dish, beat the eggs well, add to the milk and sugar, and pour over the buns; cover with a plate, then stand for 2 hours; bake for 1 hour in a moderate oven, or steam for 1-1/2 hours, as preferred; serve with lemon sauce.

CABINET PUDDING (1).

1/2 lb. of Allinson bread cut in thin slices, eggs and milk as in Bun Pudding, 1 breakfastcupful of currants and sultanas mixed, 1 heaped-up teaspoonful of cinnamon, 2 oz. of butter, 2 oz. of chopped almonds, and sugar to taste. Soak the bread as directed in above recipe, add the fruit, which should be previously well washed, picked, and dried, and the cinnamon, almonds, and sugar. Dissolve part of the butter, add it to the rest of the ingredients, and mix them all well together. Butter a pie-dish with the rest of the butter, and bake the pudding in a moderate oven for 1 hour.

CABINET PUDDING (2).

2 oz. dried cherries, 2 oz. citron peel, 2 oz. ratafias, 8 stale sponge cakes, 1 pint of milk, 4 eggs, well beaten, a few drops of almond essence, and some raspberry jam. Butter a mould and decorate it with the cherries and citron cut into fine strips, break up the sponge cakes and fill the mould with layers of sponge cake, ratafias, and jam. When the mould is nearly full, pour over the mixture the custard of milk and eggs with the flavouring added. Steam the pudding for 1 hour, and serve with sauce.

CABINET PUDDING (3).

Butter a pint pudding mould and decorate it with preserved cherries, then fill the basin with layers of sliced sponge cakes and macaroons, scattering a few cherries between the layers. Make a pint of custard with Allinson custard powder, add to it 2 tablespoonfuls of raisin wine and pour over the cakes, &c., steam the pudding carefully for three-quarters of an hour, taking care not to let the water boil into it; serve with wine sauce.

CANADIAN PUDDING.

To use up cold stiff porridge. Mix the porridge with enough hot milk to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a breakfast cupful of the batter, add some jam, stirring it well into the batter, bake 1 hour in a buttered pie-dish.

CARROT PUDDING.

3 large carrots, 3 eggs, 1/2 pint of milk, 4 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of syrup, 1 teaspoonful of cinnamon. Scrape and grate the carrots, make a batter of the other ingredients, add the grated carrots, pour the mixture into a buttered mould, and steam the pudding for 2-1/2 to 3 hours.

CHOCOLATE ALMOND PUDDING.

1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1 dessertspoonful of vanilla essence. Place the yolks of the eggs in the pan, whip them well, add the vanilla essence, the sugar, the almond meal, and the cocoa, beating the mixture all the time; add the whites of the eggs last. Pour the mixture into pie-dishes, taking care not to fill them to the top, and bake the puddings the same way as almond puddings.

CHOCOLATE MOULD.

1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste. Smooth the potato flour, wheatmeal flour, and cocoa with some of the milk. Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients. Let all simmer for 10 minutes, stir frequently, add the vanilla and mix it well through. Pour the mixture into a wetted mould; turn out when cold, and serve plain, or with cold white sauce.

CHOCOLATE PUDDING.

1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of sugar, 1/4 lb. of butter, 1 pint of milk, 3 eggs. Mix the chocolate, flour, sugar, and butter together. Boil up the milk and stir over the fire until it comes clean from the sides of the pan, then take it out and let it cool. Break the eggs, whisk the whites and yolks separately, first add the yolks to the pudding, and when they are well stirred in, mix in the whites. Put into a buttered basin, and steam for 1 hour. Turn out and serve hot.

CHOCOLATE PUDDING (STEAMED).

Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of Allinson fine wheatmeal, piece of vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round.

CHOCOLATE TRIFLE.

8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds.

CHRISTMAS PUDDING (1).

1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 8 to 12 hours.

CHRISTMAS PUDDING (2).

12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve with white sauce.

CHRISTMAS PUDDING (3).

1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and pick the currants and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 12 hours.

CHRISTMAS PUDDING (4).

This is a plainer pudding, which will agree with those who cannot take rich things. 1/2 lb. each of raisins, sultanas, currants, sugar, butter, and Brazil nuts. 1 lb. each of wholemeal breadcrumbs, Allinson fine wheatmeal, and grated carrots; 4 beaten-up eggs, 1/2 oz. of spice, and some milk. Wash and pick the currants and sultanas, wash and stone the raisins, and chop fine the Brazil nuts. Rub the butter into the wholemeal flour, mix all the ingredients together, and add as much milk as is required to moisten the mixture. Fill buttered pudding basins with it, cover with buttered paper, and tie over pudding cloths. Boil the puddings for 8 hours.

COCOA PUDDING.

1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3 oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs, vanilla to taste. Boil the bread in the milk until it is quite soft and mashed up; then add the cocoa, smoothed with a little hot water, the sugar, and vanilla. Let the mixture cool a little, add the yolks of the eggs, well beaten, then beat the whites of the eggs to a stiff froth, add these, mixing all well. Bake the pudding in a buttered dish of an hour.

COCOANUT PUDDING (1).

1/2 lb. of Allinson bread, 3 eggs, 1 pint of milk, 1 grated fresh cocoanut, its milk, and sugar to taste. Soak the bread as for the savouries, add the cocoanut, the milk of it, and sugar, and mix all well. Butter a pie-dish, pour in the mixture, place a few little pieces of butter on the top, and bake as above.

[Note: Cocoanut is an old word for coconut]

COCOANUT PUDDING (2).

10 oz. of fresh grated cocoanut, 8 oz. of Allinson breadcrumbs, 4 oz. of stoned muscatels, chopped small, 3 oz. of sugar, 3 eggs, 1 pint of milk. Mix the breadcrumbs, cocoanut; muscatels, sugar, and the butter (oiled); add the yolks of the eggs, well beaten, whip the whites of the eggs to a stiff froth, add these to the mixture just before turning the pudding into a buttered pie-dish; bake until golden brown.

COLLEGE PUDDING.

Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched almonds, 2 oz. of candied fruit, and 1 pint of custard made with Allinson custard powder. Butter thickly a pint and a half pudding basin, decorate the bottom with a few slices of the bright coloured fruits, split the sponge fingers and arrange them round the sides of the basin, letting each one overlap the other and cut the tops level with the basin; break up the remainder of the cakes and mix with the chopped almonds, the ratafias crushed, and the remainder of the candied fruits chopped finely; carefully fill the basin with this mixture, not disturbing the fingers round the edge; prepare 1 pint of custard according to recipe on page 75, and while still hot pour into the basin over the cakes, &c., cover with a plate and put a weight on the top, let stand all night in a cold place; turn out on to a glass dish to serve.

CUSTARD PUDDING.

1 quart of milk, 2 oz. of cornflour, 2 oz. of Allinson fine wheatmeal, sugar to taste, and vanilla or other flavouring. Proceed as for a blancmange; when the ingredients are cooked, let them cool a little, beat up the eggs, and mix them well with the rest, and bake all for 20 or 30 minutes in a moderate oven.

CUSTARD PUDDING WITHOUT EGGS.

One dessertspoonful of flour, one packet of Allinson custard powder, 1 oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour and custard powder to a smooth, thin paste, with a few tablespoonfuls of the milk, boil the rest of the milk with the sugar and butter; when quite boiling pour it into the powder, &c., in the basin, stir briskly, then pour into a greased pie-dish and brown slightly in the oven; before serving decorate the top with some apricot or other jam.

EMPRESS PUDDING.

1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs, some raspberry and currant jam. Gently cook the rice with the lemon peel in the milk, until quite soft; let it cool a little and mix with it the eggs, well beaten. Butter a cake tin, place a layer of rice into it, spread a layer of jam, and repeat until the tin is full, finishing with the rice. Bake the pudding for 3/4 of an hour, turn out, and eat with boiled custard, hot or cold.

FEATHER PUDDING.

A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a teacupful of sifted sugar, and 2 oz. of butter; whisk well together, and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat steadily for 15 minutes; fill a well-greased tin about three-parts full, and bake in a moderate oven for 35 minutes; serve with apricot sauce poured over and around. To make the sauce, take 1 teacupful of apricot jam, add to it 1 gill of water, make very hot, and rub through a heated gravy strainer over and around the pudding; then serve at once.

FRUIT AND CUSTARD PUDDING.

2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and mix it with the other ingredients, adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with the rest of the pudding; have ready a greased pie-dish, pour in the mixture, and bake the pudding until nicely brown.

GIANT SAGO PUDDING.

2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top.

GOLDEN SYRUP PUDDING (1).

1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours.

GOLDEN SYRUP PUDDING (2.)

This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute.

GOOSEBERRY SOUFFLÉ.

3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate oven until set; meanwhile beat the whites of the eggs to a stiff froth, adding a little castor sugar, lay this over the Soufflé‚ a few minutes before it is quite done, let it set in the oven, and serve quickly.

GREENGAGE SOUFFLÉ.

20 greengages, 4 eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste. Skin and stone the fruit; blanch and drop (or grind) the kernels; gently cook the greengages in the water with the kernels and sugar. When the fruit has been reduced to a pulp mix in gradually the ground rice, which should have been smoothed previously with the milk; add the butter and let the whole mixture boil up; draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. Pour the mixture into a well-greased dish, and bake the Soufflé‚ for 1/2 an hour in a brisk oven. Serve immediately.

GROUND RICE PUDDING.

1 quart of milk, 5 oz. of ground rice, 1 egg, and any kind of jam. Boil the milk, stir it into the ground rice, previously smoothed with some of the cold milk. Let the mixture cook gently for 5 minutes, stir frequently, draw the saucepan to the side, and when it has ceased to boil add the egg well whipped, and mix well. Pour half of the mixture into a pie-dish, spread a layer of jam over it, then pour the rest of the pudding mixture over the jam, and let it brown lightly in the oven.

HASTY MEAL PUDDING (1).

1 pint of milk, 2 oz. of Allinson fine wheatmeal, sugar to taste, a few drops of almond flavouring, 3 eggs, well beaten, some marmalade or other preserve. Boil the milk and meal as for a blancmange, flavour with the sugar and almond essence; let the mixture cool, add the eggs, spread a layer of marmalade or preserve in the bottom of the pie-dish, pour the mixture over, and bake it from 20 to 30 minutes.

HASTY MEAL PUDDING (2).

1-1/2 pints of milk, 4 oz. of Allinson fine wheatmeal, 1 oz. of butter; some jam or golden syrup. Boil the milk and sift the meal in gradually, stirring all the time; let it cook for 5 or 6 minutes, stirring quickly until it is well cooked and a stiff batter; turn it into a dish, add the butter, and eat the pudding with syrup or jam.

LEMON PUDDING.

1 lb. breadcrumbs, 3 eggs, 3 lemons, 2 oz. of sago, 1 pint of milk, 2 oz. of butter, 8 oz. of sugar. Soak the sago well in the milk over the fire, add the butter, letting it dissolve, and mix with it the breadcrumbs, the sugar, the juice of the 3 lemons, and the grated rind of 2. Beat the eggs well, mix all the ingredients thoroughly, and pour the mixture into 2 well-greased pudding basins; steam the puddings 2 hours, and serve them with stewed fruit or white sauce.

LEMON TRIFLE.

Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. of sugar to 1 pint of milk; let it boil 1 or 2 minutes and put on one side. Next morning add the strained juice of 2 lemons and beat together for 5 minutes; when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish; let the slices be quite covered with the cream. Stand in a cold place for 2 or 3 hours. Garnish with glacé cherries.

LENTIL FLOUR PUDDING.

3 oz. of lentil flour, 1 pint of milk, 3 oz. of sugar, the rind and juice of 1/2 lemon, 3 eggs, 1 oz. of butter. Boil the milk, smooth the lentil flour with a little water, and pour the boiling milk gradually over it, mixing the lentils well with the milk. Add the butter, sugar, lemon rind, and juice; when the mixture has cooled a little, add the eggs, well beaten; bake the pudding in a well-greased dish in a moderate oven until quite set.

LONDON PUDDING.

2 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz. of butter and 1 pint of custard made with Allinson custard powder. Boil the milk with the oats, butter, sugar, cook gently for 15 minutes, then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given, stir carefully and bake for 1-1/2 or 2 hours; let it cool for a short time before serving.

N.B.—This is a most delicious pudding.

MACARONI PUDDING (1).

4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the macaroni in small pieces and boil it for 20 minutes. Drain off all the water, pour in the milk, sugar, and a piece of butter. Boil until the macaroni is quite tender. Let it cool, then add the eggs well beaten up, and a little grated nutmeg. Put the pudding into a pie-dish and bake for 1/2 hour.

MACARONI PUDDING (2).

3 oz. macaroni, which should be boiled in milk until quite tender, place in a buttered pie-dish, and pour over a pint of custard made with Allinson custard powder, bake for 1/2 hour and serve either hot or cold.

MALVERN PUDDING.

3/4 lb. Allinson breadcrumbs, 2 oz. of butter, 1 pint of red currants, 1 pint of raspberries, 6 oz. of sugar, 1/2 pint of cream. Butter a pie-dish well, spread a layer of breadcrumbs, then a layer of the fruit, washed, picked, and mixed, some sugar and bits of butter; repeat these layers until the dish is full, finishing with breadcrumbs and butter; bake the pudding for 3/4 an hour, turn it into a glass dish, whip the cream, spread it over the pudding, and sift sugar over all.

MARLBOROUGH PUDDING.

1/2 lb. of Allinson fine wheatmeal, 6 oz. of butter, 4 oz. of sugar, 1/2 lb. of sultanas, 4 oz. of mixed peel, 2 eggs, a little milk. Beat the butter and sugar to a cream, beat in the eggs one by one until well mixed, sift the flour and lightly stir it into the butter, add a little milk if necessary. Then put in the peel cut in very fine strips and the sultanas. Put into a well-buttered mould, which should be only three-parts full, and steam for 2 hours. Turn out and serve with melted butter sauce.

MELON PUDDING.

1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste. Peel and cut up the apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in muslin. Place a layer of breadcrumbs in a buttered dish, remove the cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on until the dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them with the milk, and pour the mixture over the pudding; spread the butter in bits over the top, and bake the pudding 1 hour.

MILK PUDDING.

The general rule for milk puddings is to take 4 oz. of farinaceous food of any kind to 1 quart of milk. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer, according to the heat of the oven. Should eggs be added, they should be beaten well, then mixed with the pudding before it goes into the oven. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. For instance, use 2 oz. of giant sago and 2 oz. of wheatmeal to 1 quart of milk; or for semolina pudding, the same quantities of wheatmeal and semolina; and for vermicelli pudding the same, with sugar and flavouring to taste.

The Healthy Life Cook Book by Florence Daniel [Second Edition, 1915]

APPLE CHARLOTTE.

Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or
Granose flakes.

Bread-crumbs make the more substantial, granose flakes the more dainty, charlotte. Use juicy apples. “Mealy” apples make a bad charlotte. If they must be used, a tablespoon or more, according to size, of water must be poured over the charlotte. Peel, core, and slice apples. Grease a pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces nutter. Over this put a generous layer of chopped apple. Sprinkle with sugar and grated lemon rind. Repeat the process until the dish is full. Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out on to dish, being careful not to break. Sprinkle a little castor sugar over. Serve hot or cold. Boiled custard may be served with it.

APPLE DUMPLINGS.

Peel and core some good cooking apples, but keep them whole. If you have no apple-corer, take out as much of the core as possible with a pointed knife-blade. Fill the hole with sugar and a clove. Make short paste and cut into squares. Fold neatly round and over apple. Bake from 30 to 45 minutes. If preferred boiled, tie each dumpling loosely in a cloth, put into boiling water and cook from 45 minutes to 1 hour.

APPLE AND TAPIOCA.

1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel.

Soak the tapioca in the water overnight. Peel and core the apples, cut into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste, and the grated yellow part of a fresh lemon rind. Mix in the soaked tapioca and water. Bake about 1 hour. Serve cold, with or without boiled custard.

BATTER PUDDING.

2 eggs, 1 teacup flour, milk.

Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir gently. When the batter becomes too thick to stir, thin it with a little milk. Then add more flour until it is again too thick, and again thin with the milk. Proceed in this way until all the flour is added, and then add sufficient milk to bring the batter to the consistency of rather thick cream. Have ready a very hot greased tin, pour in and bake in a hot oven until golden brown. By mixing in the way indicated above, a batter perfectly free from lumps is easily obtained.

BOMBAY PUDDING.

Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste. Spread it on a plate to cool. (Smooth it neatly with a knife). When quite cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with lemon sauce. This may also be served as a savoury dish with parsley sauce. The quantity given above is sufficient for two people.

BREAD AND FRUIT PUDDING.

Line a pudding-basin with slices of bread from which the crust has been removed. Take care to fit the slices together as closely and neatly as possible. Stew any juicy fruit in season with sugar to taste. Do not add water. (Blackcurrants or raspberries and redcurrants are best for this dish.) When done, fill up the basin with the boiling fruit. Top with slices of bread fitted well in. Leave until cold. Turn out and serve.

BLANC MANGE, AGAR-AGAR.

1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring.

Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan with the agar-agar, and simmer until dissolved (about 30 minutes). Pour through a hot strainer into wet mould. Turn out when cold.

CHOCOLATE JELLY. [made with agar-agar]

1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 tablespoon sugar, vanilla flavouring.

Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in cold water for half an hour. Squeeze water out and pull to pieces. Put it into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of stove and let simmer very gently until quite dissolved. Meanwhile, dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar into the boiling chocolate through a hot strainer. This is necessary as there is generally a little tough scum on the liquid. (If put through a cold strainer, the agar-agar will set as it goes through.) When jelly is quite cold, turn out and serve.

CORNFLOUR SHAPE.

Stew some juicy plums or apples slowly to a pulp with sugar to taste. If apples are used, add cloves or a little grated lemon rind for flavouring. To every pint of fruit pulp allow a level tablespoon of cornflour. Dissolve the cornflour in a little cold water and stir into the boiling apple. Boil for 5 minutes, stirring all the time. Pour into a wet mould. Turn out and serve when cold.

CUSTARD, BOILED.

1 pint milk, 2 eggs, 1 tablespoon castor sugar, flavouring.

Put some thin strips of the yellow part of a lemon rind, or a vanilla pod, in the cold milk. Allow to stand 1 hour or more. Then take out the peel, add the sugar, and put over the fire in a double saucepan, if possible. Bring to the boil. Beat the eggs. Take the milk off the fire, let it stop boiling, and pour it slowly into the eggs, beating all the time. Put back into the saucepan over a slow fire and stir until the mixture thickens (about 20 minutes).

CUSTARD, HOGAN.

1 qt. milk, 8 eggs, 12 lumps sugar, 1 large tablespoon cornflour.

Flavour milk as in Boiled Custard. Put nearly all the milk and all the sugar into a 3-pint jug and stand in a saucepan of boiling water. While this is heating beat the eggs in one basin, and mix the cornflour with the remainder of the milk in another. Add the eggs to hot milk, stirring all the time, and finally add the cornflour. Stir until the mixture thickens (about 20 minutes).

DATE PUDDING. [sugar-free]

This recipe is inserted especially for those who object to the use of manufactured sugar.

1/2 lb. “Ixion” plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1 heaped tablespoon wholemeal flour, grated rind of 2 lemons, water.

Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the dates. Grate off the yellow part of the lemon rinds. Rub the nutter into the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough water to make a paste stiff enough for the spoon to just stand up in alone. Be very particular about this, as the tendency is to add rather too little than too much water, owing to the biscuit-powder absorbing it more slowly. Put into a greased pudding-basin or mould. Steam or boil for 5 hours. “Ixion Kornules” may be used instead of the biscuits, if preferred. They save the labour of grinding, but they need soaking for an hour in cold water before using. Well squeeze, add the other ingredients, and moisten with the water squeezed from the kornules.

Another method.—Use the recipe for Plum Pudding, leaving out all the dried fruit, almonds and sugar, substituting in their place 1 lb. dates or figs.

PLUM PUDDING, CHRISTMAS.

1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar, 1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb. grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg.

Well wash the raisins, sultanas and currants in hot water. Don’t imagine that this will deprive them of their goodness. The latter is all inside the skin. What comes off from the outside is dirt, and a mixture of syrup and water through which they have been passed to improve their appearance. Rub the currants in a cloth to get off the stalks, pick the stalks from the sultanas, and stone the raisins. Put the currants and sultanas in a basin, just barely cover them with water, cover them with a plate, and put into a warm oven—until they have fully swollen, when the water should be all absorbed. (Currants treated in this way will not disagree with the most delicate child. They are abominations if not so treated.) Rub the nutter into the flour, or chop it as you would suet. Blanch the almonds by steeping them in boiling water for a few minutes: the skins may then be easily removed; chop very finely, or put through a mincer. Wash, core, and mince (but do not peel) the apples. Grate off the yellow part of the lemon rind. Mince or grate the carrots.

Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg. Then add the raisins, sultanas and currants. Lastly, add the grated carrot and apple, taking care not to lose any of the juice. Don’t add any other moisture. If the directions have been exactly followed, it will be moist enough. Put it into pudding-basins or tin moulds greased with nutter, and boil or steam for 8 hours.

FIG PUDDING.

Use the recipe for Date Pudding [scroll up for recipe], substituting for the dates washed chopped figs.

JAM ROLL, BOILED.

Make a short crust, roll out, spread with home-made jam, roll up, carefully fastening ends, and tie loosely in a floured pudding-cloth. Put into fast-boiling water and boil for 1 hour.

SHORT CRUST. [for recipe above]

1/2 lb. flour, 3 ozs. nutter or butter.

Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now ready for use.

JAM ROLL, BAKED.

Mix the paste [see recipe above] for the crust just a little stiffer than for the boiled pudding. Spread with jam and roll up. Bake on a greased tin for half-an-hour.

MILK PUDDINGS.

Nearly every housewife makes milk puddings, but only one in a hundred can make them properly. When cooked, the grains should be quite soft and encased with a rich thick cream. Failure to produce this result simply indicates that the pudding has been cooked too quickly, or that the proportion of grain to milk is too large.

Allow 2 level tablespoons, not a grain more, of cereal (rice, sago, semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put in a pie-dish with a vanilla pod or some strips of lemon rind, and stand for an hour in a warm place, on the hob for example. Then take out the pod or peel and put into a fairly hot oven. As soon as the pudding boils, stir it well, and move to a cooler part of the oven. It should now cook very slowly for 2 hours.

JELLY, ORANGE. [prepared with agar-agar]

7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared agar-agar.

Rub the skins of the oranges and lemons well with some of the lumps of sugar, and squeeze the juice from the oranges and lemon. Soak the agar-agar in cold water for half an hour and then thoroughly squeeze. Warm in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring to the boil.

Pour through a hot strainer into a wet mould. Turn out when cold. If difficult to turn out, stand the mould in a basin of warm water for 2 or 3 seconds.

JELLY, RASPBERRY & CURRANT. [prepared with agar-agar]

1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared agar-agar, 3/4 pint water.

Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until well done. Strain through muslin. Warm the agar-agar until dissolved in 1 gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan. If liquid measures less than 1-1/2 pints, add enough water to make up quantity. Bring to the boil, pour through a hot strainer into wet mould. Turn out when cold and serve.

NUT PASTRY.

Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by hand. Do not put them through the food-chopper, as this pulps them together, and the pudding will be heavy. Allow 1 heaped cup of flaked nuts to 2 level cups of flour. Mix to a paste with cold water. Roll out very lightly. Cover with chopped apple and sugar, or apples and sultanas, or jam. Roll up. Tie loosely in a floured pudding-cloth. Put into fast-boiling water and boil for 1 hour.

PLAIN PUDDING.

1 lb. flour, 3 ozs. nutter, a full 1/2 pint water.

Rub the nutter very lightly into the flour, or chop like suet and mix in. Add the water gradually, and mix well. Put into a pudding-basin, and boil or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or jam.

RAILWAY PUDDING.

2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons milk.

Beat the butter and sugar to a cream. Separate the whites and yolks of the eggs. Beat the yolks, and add to sugar and butter. Add the flour, and lastly, stir in the whites, whisked to a froth, very gently. Have ready a hot, greased tin, pour in the mixture quickly, and bake in a very hot oven from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding out of the tin on to a paper sprinkled with castor sugar. Spread with jam quickly and roll up. Serve hot or cold.

SAGO SHAPE.

5 ozs. small sago, sugar to taste, 1-1/2 pints water, or water and fruit juice.

Wash the sago. Soak it for 4 hours. Strain off the water. Add to the strainings enough water or the juice from stewed fruit to make 1-1/2 pints liquid. Sweeten if necessary, but if the juice from stewed fruit is used it will probably be sweet enough. This dish is spoiled if made too sweet. Put the sago and 1-1/2 pints liquid into a saucepan and stew for 20 minutes. Now add the stewed fruit which you deprived of its juice, stir well, pour into a wet mould, and serve cold. Made with water only, and flavoured with a very little sugar and lemon peel, it may be served with stewed fruit.

SUMMER PUDDING.

Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned pine-apple (get the pine-apple chunks if possible) and fill dish, first pouring a little of the juice over the cake. Melt a very little agar-agar in the rest of the juice. (Allow half the 1/4 oz. to a pint of juice.) Pour over the mixture. Serve when cold.

TREACLE PUDDING.

Line a pudding-basin with short crust. Mix together in another basin some good cane golden syrup, enough bread-crumbs to thicken it, and some grated lemon rind. Put a layer of this mixture at the bottom of the pudding-basin, cover with a layer of pastry, follow with a layer of the mixture, and so on, until the basin is full. Top with a layer of pastry, tie on a floured pudding-cloth, and boil or steam for 3 hours.

TRIFLE, SIMPLE.

Put a layer of sponge cake at the bottom of a glass dish. Better still, use sections of good home-made jam sandwich. Pour hot boiled custard on to this until the cake is barely covered. Blanch some sweet almonds, and cut into strips. Stick these into the top of the cake until it somewhat resembles the back of a hedgehog! Serve when cold.

MANHU HOMINY PUDDING.

1-1/2 teacupfuls of boiled Hominy (see below), 1 pint or less of sweet milk, 1/2 teacupful of sugar, 2 eggs (well beaten), 1 teacupful of raisins, spice to taste.

Mix together and bake twenty minutes in a moderately hot oven. Serve hot with cream and sugar or sauce.

BOILED HOMINY. [for recipe above]

Take one part of Hominy and 2-1/2 parts of water. Have the water boiling; add the hominy and boil for fifteen minutes; keep stirring to keep from burning.

Victorian Pudding Recipes from Fast Day Cookery or Meals Without Meat by Grace Johnston [1893]

Sweet made of Bread.

Cut some slices of stale bread of a close texture, stamp it out in neat rounds, soak it in one egg well beaten in a small cup of milk, fry in lard a golden brown. Now cover over each any kind of jam that is liked best. Cover with whipped cream and ornament with a sprinkling of pink chip cocoa-nut, or to make it of two different colours the cream can be coloured with a few drops of cochineal, and ornament with white chip cocoa-nut. This is a very simple and pretty sweet.

Hen’s Nest Pudding.

Get some egg shape moulds, fill them with a mixture made as recipe No. 11 [see semolina cup puddings recipe below], only using fine florador [cornflour or cornstarch]instead of semolina. When cold, turn in thus—cut into thin chips some pale lemon and orange peel, so as to resemble straw as much as possible. Take off all the sugar, put the chips in a glass dish (a round one is best), form them as much as possible like a nest, and lay the eggs in them. Serve with a nice custard in custard glasses separately. This is a pretty dish when well made. Some use jelly cut in strips instead of the peel, but it must be very carefully done to look nice.

Semolina Cup Puddings.

Put on one pint of milk in the pan, with two ounces of fresh butter and sugar to taste, and some grated rind of lemon to taste. Have ready about three ounces of semolina mixed with enough milk to make it like thick cream. Pour it into the milk just as it comes to the boil; stir well, and let it get very thick. Pour into very small cups that have been rinsed in cold water. When cold, turn out in a glass dish, neatly, and pour over it a nicely flavoured custard, and grate over the top a little nutmeg. Each cup can be decorated with dried fruit if desired, but it is very simple and nice as it is.

Cream Cake Pudding.

Make a cake thus—one pound of Coombs’ Eureka Flour, a quarter pound of sugar, a quarter pound of butter. Mix well together; add three well beaten eggs with enough milk to make the mixture like very thick whipped cream. Pour it into a well-buttered quite plain pudding mould (tin), bake a nice colour, let it stand about ten minutes, and then turn out. Next day scoop out all the inside, leaving a wall of cake about one and a half inches thick; fill this up as follows—a layer of strawberry jam, then a layer of thick cream, till it is filled up; cover the top with cream, and smooth with a wet palette knife; decorate the top with two nice strawberry sweets in the middle, and some half moon almond paste sweets laid round the edges, either plain or interlaced, by putting a second round over the first, then stick three long pieces of angelica, and make a tripod handle. This is pretty and nice.

Boiled Vermicelli Pudding.

Boil a quarter pound of Vermicelli in about half a pint of milk till soft, sweeten a little, then make a custard thus—two eggs well beaten, half a pint of milk, vanilla to taste, also a little castor sugar. Pour the custard over the vermicelli; stir well together; pour it into a mould that has been well greased. Steam for about one hour or more till quite set. Take great care in turning it out, as it is apt to break. Ornament with dried cherries cut in half, and chopped pistachio nuts, or with pretty sweets.

Florador Custard Pudding.

Boil one pint of milk. Have ready two ounces of fine florador [corn flour or cornstarch], mixed with enough milk to make it like cream; stir this into the milk as it comes to the boil; let it thicken. Now take it off the fire; stir in two ounces of fresh butter, sugar and flavouring to taste. Well beat up three eggs, and when the florador is cooled a little, mix in the eggs with it. Pour into a pie dish, and bake in the oven till set and of a nice golden brown. When a little cool, sprinkle over the top a little castor sugar that has been made a pretty pink by adding a drop of cochineal to it in a dry state, and rubbing it with the fingers.

Coffee Cream Puddings.

Boil one pint of milk, have ready three ounces of fine florador [corn flour or cornstarch] mixed with just enough milk to make it like thick cream; stir it into the milk just as it comes to the boil, stir well till it gets very thick, stir into it two ounces of fresh butter, sugar to taste, and enough coffee essence to give it a good flavour, and a few drops of almond flavouring. Pour into small plain Darrol moulds that have been rinsed in water, let them get quite cold and set. Turn them out on a glass dish; put on the top of each a spoonful of thick whipped cream, and a glacécherry in the middle.

Chocolate Cream Puddings.

The same as the last, but instead of coffee put in two ounces of good cocoa, flavour with vanilla, and decorate each little mould with pistachio nuts, blanched and cut in strips, and stick all over the little moulds like porcupine quills.

Cream may be served with these separately.

Sponge Cake and Banana Pudding.

Crumble up half a dozen sponge cakes, cover them with a custard made thus—two bananas mashed to a pulp, two eggs well beaten, one pint of milk, sugar to taste, and vanilla flavouring. Pour over the sponge cakes, stir well together, put over the top little dabs of butter here and there; bake a nice brown. Decorate with pink castor sugar sprinkled over the top.

Strawberry Cream Pudding.

Mix some cochineal with ordinary clear plain jelly; line a plain mould with this. Let it set about a quarter of an inch thick, then fill up the mould with the following—half a pound of strawberries passed through a sieve; mix with one cup of good thick cream, sugar to taste, and a little liquid jelly. Mix well together, and pour it in the lined mould. Let it get quite cold and set; dip the mould into hot water for a second; whip the water off, and turn out on a glass dish. Decorate with leaves and flowers of the strawberry.[1]

Raspberries can be done the same way.

Cocoa-nut Macaroni.

Boil half a pound of macaroni in water till tender, drain, put it in a pie dish. Mix with it a quarter pound of desiccated cocoa-nut. Well beat up two eggs with rather more than a half pint of milk, with sugar to taste. Pour it over the macaroni, and see that it is well covered. Put a little dab of butter here and there over it. Bake it in the oven a nice colour. Let it cool a little, and sprinkle castor sugar over it, or any pretty fruits.

Vermicelli will answer the purpose quite as well.

Banana Custard.

Well mash two bananas into a complete pulp. Put with one pint of milk and the well beaten yolks of three eggs sugar and vanilla flavouring to taste. Stir well. Put it into a pan, and put the pan into a larger one with boiling water in it. Stir all the time for twenty minutes, and pour it into custard cups. This is very delicious and novel.

Cocoa-nut Rice.

Boil a quarter pound of small rice in one pint of milk till quite soft. Then add two ounces of butter, sugar to taste, and three ounces of desiccated cocoa-nut. Stir well, and pour into a plain mould that has been rinsed with cold water. Let it get cold. Turn out of the mould into a glass dish, decorate with pretty sweets, such as those sold by Messrs. Clark Nicholls and Coombs, or Mr. E. Roberts of Camberwell.

Plain Florador Pudding.

Put one tablespoon of crushed loaf sugar into a pan. Let it get brown, but do not let it burn, then add one pint of hot milk. Have ready three ounces of fine florador (semolina will do) mixed with enough milk to make it like thick cream, stir it into the milk just as it comes to the boil, let it thicken, then add two ounces of butter, a little more sugar to taste, and any flavouring approved of. Turn it into a pie dish, and bake in the oven a nice brown on the top. Let it cool a little, and sprinkle over the top some hundreds of thousands, and serve.

Boiled Banana Pudding.

Make a crust thus—a half pound of Coombs’ Eureka Flour, a pinch of salt, and a quarter pound of chopped suet. Mix well with enough water to form it into a dough, roll out thin, line a plain well-greased pudding mould with the paste, and fill in thus—some nice ripe bananas cut in slices, a few cloves, the grated rind of half a lemon, the juice of one lemon strained, one tablespoon of castor sugar, a small cup of water. Cover over the top with paste, tie with a cloth wrung out of boiling water. Steam for about two hours. Turn out carefully, and serve with a nicely flavoured custard.

MODERN COOKERY FOR PRIVATE FAMILIES (New Edition) by ELIZA ACTON [1882]

A GERMAN CUSTARD PUDDING-SAUCE.

Boil very gently together half a pint of new milk or of milk and cream mixed, a very thin strip or two of fresh lemon-rind, a bit of cinnamon, half an inch of a vanilla bean, and an ounce and a half or two ounces of sugar, until the milk is strongly flavoured; then strain, and pour it, by slow degrees, to the well-beaten yolks of three eggs, smoothly mixed with a knife-end-full (about half a teaspoonful) of flour, a grain or two of salt, and a tablespoonful of cold milk; and stir these very quickly round as the milk is added. Put the sauce again into the stewpan, and whisk or stir it rapidly until it thickens, and looks creamy. It must not be placed upon the fire, but should be held over it, when this is done. The Germans mill their sauces to a froth; but they may be whisked with almost equally good effect, though a small mill for the purpose—formed like a chocolate mill—may be had at a very trifling cost.

RED CURRANT OR RASPBERRY SAUCE. (GOOD.)

Measure half a pint of sound red currants after they have been stripped from the stalks; wash them, should they be dusty, and drain all the water from them. Have ready a syrup, made with three ounces of sugar in lumps, and the third of a pint of water, boiled gently together for five minutes; put in the currants, and stew them for ten minutes; strain off the juice, of which there will be nearly or quite half a pint, through a lawn sieve or folded muslin; heat it afresh, and pour it boiling to a small spoonful of arrow-root which has been very smoothly mixed with a tablespoonful of cold water, being careful to stir it briskly while the juice is being added; give the sauce a minute’s boil to render it transparent, and mask the pudding with it (or, in other words, pour it equally over it, so as to cover the entire surface); or serve it in a tureen. A few raspberries may be added in their season, to flavour this preparation; but if quite ripe, they must be thrown into the syrup without having been washed, two or three minutes after the currants have been put into it. A delicious sauce may be made entirely from raspberries as above, allowing a larger proportion of the fruit, as it yields less juice than the currant.

The proportions directed in this receipt are quite sufficient for a pudding of moderate size, but they can easily be increased when required.

COMMON RASPBERRY-SAUCE.

Put three ounces of sugar broken into small lumps, and a wineglassful and a half of water into a small stewpan, and boil them for four or five minutes. Add half a pint of fresh ripe raspberries, well mashed with the back of a spoon. Mix them with the syrup, and boil them for six or seven minutes; the sauce should then be quite smooth and clear. The quantity of it with these proportions will not be large, but can be increased at pleasure.

Obs.—We have generally found that the most simple, and consequently the most refreshing fruit-sauces have been much liked by the persons who have partaken of them; and they are, we think, preferable to the foreign ones—German principally—to which wine and cinnamon are commonly added, and which are often composed of dried fruit. Their number can easily be augmented by an intelligent cook; and they can be varied through all the summer and autumnal months with the fruit in season at the time.

PINE-APPLE PUDDING-SAUCE.

Rasp down on a fine bright grater sufficient of the flesh of a ripe Jamaica or English pine-apple from which the rind has been thickly pared, to make the quantity of sauce required. Simmer it quite tender, with a very small quantity of water; then mix with it by degrees from half to three-quarters of its weight of sugar, give it five minutes more of gentle boiling, and pour it over the pudding.

Rasped pine-apple, 6 oz.; water, 2 tablespoonsful: 10 to 15 minutes gentle stewing. Sugar, 4 oz: 5 minutes.

A finer sauce may be made with half a pound of the pine first simmered tender in its own juice, and one tablespoonful only of water, and then mixed with seven ounces of sifted sugar, and boiled gently until it looks clear. If too sweet, the strained juice of half a large sized lemon may be stirred to it before it is served, but a certain weight of sugar is required to make it appear bright. This preparation may be kept for some time, and warmed afresh for table when needed.

QUEEN MAB’S PUDDING. (An Elegant Summer Dish.)

Throw into a pint of new milk the thin rind of a small lemon, and six or eight bitter almonds, blanched and bruised; or substitute for these half a pod of vanilla cut small, heat it slowly by the side of the fire, and keep it at the point of boiling until it is strongly flavoured, then add a small pinch of salt, and three-quarters of an ounce of the finest isinglass, or a full ounce should the weather be extremely warm; when this is dissolved, strain the milk through a muslin, and put it into a clean saucepan, with from four to five ounces and a half of sugar in lumps, and half a pint of rich cream; give the whole one boil, and then stir it, briskly and by degrees, to the well-beaten yolks of six fresh eggs; next, thicken the mixture as a custard, over a gentle fire, but do not hazard its curdling; when it is of tolerable consistence, pour it out, and continue the stirring until it is half cold, then mix with it an ounce and a half of candied citron, cut in small spikes, and a couple of ounces of dried cherries, and pour it into a mould rubbed with a drop of oil: when turned out it will have the appearance of a pudding.

From two to three ounces of preserved ginger, well drained and sliced, may be substituted for the cherries, and an ounce of pistachio-nuts, blanched and split, for the citron; these will make an elegant variety of the dish, and the syrup of the ginger, poured round as sauce, will be a further improvement. Currants steamed until tender, and candied orange or lemon-rind, are often used instead of the cherries, and the well-sweetened juice of strawberries, raspberries (white or red), apricots, peaches, or syrup of pine-apple, will make an agreeable sauce; a small quantity of this last will also give a delicious flavour to the pudding itself, when mixed with the other ingredients. Cream may be substituted entirely for the milk, when its richness is considered desirable.

New milk, 1 pint; rind 1 small lemon; bitter almonds, 6 to 8 (or, vanilla, 1/2 pod); salt, few grains; isinglass, 3/4 oz. (1 oz. in sultry weather); sugar, 4-1/2 oz.; cream, 1/2 pint; yolks, 6 eggs; dried cherries, 2 oz.; candied citron, 1-1/2 oz.; (or, preserved ginger, 2 to 3 oz., and the syrup as sauce, and 1 oz. of blanched pistachio-nuts; or 4 oz. currants, steamed 20 minutes, and 2 oz. candied orange-rind). For sauce, sweetened juice of strawberries, raspberries, or plums, or pine apple syrup.

Obs.—The currants should be steamed in an earthen cullender, placed over a saucepan of boiling water, and covered with the lid. It will be a great improvement to place the pudding over ice for an hour before it is served.

SWISS CREAM, OR TRIFLE.

(Very Good.)

Flavour pleasantly with and cinnamon, a pint of rich cream, after having taken from it as much as will mix smoothly to a thin batter four teaspoonsful of the finest flour; sweeten it with six ounces of well-refined sugar in lumps; place it over a clear fire in a delicately clean saucepan, and when it boils stir in the flour, and simmer it for four or five minutes, stirring it gently without ceasing; then pour it out, and when it is quite cold mix with it by degrees the strained juice of two moderate-sized and very fresh lemons. Take a quarter of a pound of macaroons, cover the bottom of a glass dish with a portion of them, pour in a part of the cream, lay the remainder of the macaroons upon it, add the rest of the cream, and ornament it with candied citron sliced thin. It should be made the day before it is wanted for table.

The requisite flavour may be given to this dish by infusing in the cream the very thin rind of a lemon, and part of a stick of cinnamon slightly bruised, and then straining it before the flour is added; or, these and the sugar may be boiled together with two or three spoonsful of water, to a strongly flavoured syrup, which, after having been passed through a muslin strainer, may be stirred into the cream. Some cooks boil the cinnamon and the grated rind of a lemon with all the other ingredients, but the cream has then to be pressed through a sieve after it is made, a process which it is always desirable to avoid. It may be flavoured with vanilla and maraschino, or with orange-blossoms at pleasure; but is excellent made as above.

Rich cream, 1 pint; sugar, 6 oz.; rind, 1 lemon; cinnamon, 1 drachm; flour, 4 teaspoonsful; juice, 2 lemons; macaroons, 4 oz.; candied citron, 1 to 2 oz.

TIPSY CAKE, OR BRANDY TRIFLE.

The old-fashioned mode of preparing this dish was to soak a light sponge or Savoy cake in as much good French brandy as it could absorb; then, to stick it full of blanched almonds cut into whole-length spikes, and to pour a rich cold boiled custard round it. It is more usual now to pour white wine over the cake, or a mixture of wine and brandy; with this the juice of half a lemon is sometimes mixed.

VERY SUPERIOR WHIPPED SYLLABUBS.

Weigh seven ounces of fine sugar and rasp on it the rinds of two fresh sound lemons of good size, then pound or roll it to powder, and put it into a bowl with the strained juice of the lemons, two large glasses of sherry, and two of brandy; when the sugar is dissolved add a pint of very fresh cream, and whisk or mill the mixture well; take off the froth as it rises, and put it into glasses. These syllabubs will remain good for several days, and should always be made if possible, four-and-twenty hours before they are wanted for table. The full flavour of the lemon-rind is obtained with less trouble than in rasping, by paring it very thin indeed, and infusing it for some hours in the juice of the fruit.

Sugar, 7 oz.; rind and juice of lemons, 2; sherry, 2 large wineglassesful; brandy, 2 wineglassesful; cream, 1 pint.

Obs.—These proportions are sufficient for two dozens or more of syllabubs: they are often made with almost equal quantities of wine and cream, but are considered less wholesome without a portion of brandy.

GOOD COMMON BLANC-MANGE, OR BLANC-MANGER. (Author’s Receipt.)

Blanc-mange or Cake Mould.

Infuse for an hour in a pint and a half of new milk the very thin rind of one small, or of half a large lemon and four or five bitter almonds, blanched and bruised,[162] then add two ounces of sugar, or rather more for persons who like the blanc-mange very sweet, and an ounce and a half of isinglass. Boil them gently over a clear fire, stirring them often until this last is dissolved; take off the scum, stir in half a pint, or rather more, of rich cream, and strain the blanc-mange into a bowl; it should be moved gently with a spoon until nearly cold to prevent the cream from settling on the surface. Before it is moulded, mix with it by degrees a wineglassful of brandy.

162.  These should always be very sparingly used.

New milk, 1-1/2 pint; rind of lemon, 1/2 large or whole small; bitter almonds, 8: infuse 1 hour. Sugar, 2 to 3 oz.; isinglass, 1-1/2 oz.: 10 minutes. Cream, 1/2 pint; brandy, 1 wineglassful.

RICHER BLANC-MANGE.

A pint of good cream with a pint of new milk, sweetened and flavoured as above (or in any other manner which good taste may dictate), with a little additional sugar, and the same proportion of isinglass, will make very good blanc-mange. Two ounces of Jordan almonds may be pounded and mixed with it, but they are not needed with the cream.

JAUMANGE, OR JAUNE MANGER, SOMETIMES CALLED DUTCH FLUMMERY.

Pour on the very thin rind of a large lemon and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for three or four minutes, then leave the saucepan by the side of the stove that the syrup may taste well of the lemon. In ten or fifteen minutes afterwards add two ounces of isinglass, and stir the mixture often until this is dissolved, then throw in the strained juice of four sound moderate-sized lemons, and a pint of sherry; mix the whole briskly with the beaten yolks of eight fresh eggs, and pass it through a delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it has become cool and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Some persons add a small glass of brandy to it, and deduct so much from the quantity of water.

Rind of 1 lemon; sugar, 8 oz.; water, 1 pint: 3 or 4 minutes. Isinglass, 2 oz.; juice, 4 lemons; yolks of eggs, 8; wine, 1 pint; brandy (at pleasure), 1 wineglassful.

AN APPLE HEDGE-HOG, OR SUÉDOISE.

This dish is formed of apples, pared, cored without being divided and stewed tolerably tender in a light syrup. These are placed in a dish, after being well drained, and filled with apricot, or any other rich marmalade, and arranged in two or more layers, so as to give, when the whole is complete, the form shown in the engraving.

The number required must depend on the size of the dish. From three to five pounds more must be stewed down into a smooth and dry marmalade, and with this all the spaces between them are to be filled up, and the whole are to be covered with it; an icing of two eggs, beaten to a very solid froth, and mixed with two heaped teaspoonsful of sugar, must then be spread evenly over the suédoise, fine sugar sifted on this, and spikes of blanched almonds, cut lengthwise, stuck over the entire surface: the dish is then to be placed in a moderate oven until the almonds are browned, but not too deeply, and the apples are hot through.

It is not easy to give the required form with less than fifteen apples; eight of these may first be simmered in a syrup made with half a pint of water and six ounces of sugar, and the remainder may be thrown in after these are lifted out. Care must be taken to keep them firm. The marmalade should be sweet, and pleasantly flavoured with lemon.

VERY GOOD OLD-FASHIONED BOILED CUSTARD.

Throw into a pint and a half of new milk, the very thin rind of a fresh lemon, and let it infuse for half an hour, then simmer them together for a few minutes, and add four ounces and a half of white sugar. Beat thoroughly the yolks of fourteen fresh eggs, mix with them another half-pint of new milk, stir the boiling milk quickly to them, take out the lemon-peel, and turn the custard into a deep jug; set this over the fire in a pan of boiling water, and keep the custard stirred gently, but without ceasing, until it begins to thicken; then move the spoon rather more quickly, making it always touch the bottom of the jug, until the mixture is brought to the point of boiling, when it must be instantly taken from the fire, or it will curdle in a moment. Pour it into a bowl, and keep it stirred until nearly cold, then add to it by degrees a wineglassful of good brandy, and two ounces of blanched almonds, cut into spikes; or omit these, at pleasure. A few bitter ones, bruised, can be boiled in the milk in lieu of lemon-peel, when their flavour is preferred.

New milk, 1 quart; rind of 1 lemon; sugar, 4-1/2 oz.; yolks of eggs, 14; salt, less than 1/4 saltspoonful.

RICH BOILED CUSTARD.

Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred. Beat and strain the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them: thicken the custard like the preceding one.

Cream, 1 quart; sugar, 4 oz.; yolks of eggs, 8.

THE QUEEN’S CUSTARD.

On the beaten and strained yolks of twelve new-laid eggs pour a pint and a half of boiling cream which has been sweetened, with three ounces of sugar; add the smallest pinch of salt, and thicken the custard as usual. When nearly cold, flavour it with a glass and a half of noyau, maraschino, or cuirasseau, and add the sliced almonds or not, at pleasure.

Yolks of eggs, 12; cream, 1-1/2 pint; sugar, 3 oz.; little salt; noyau, maraschino, or cuirasseau, 1-1/2 wineglassful.

CURRANT CUSTARD.

Boil in a pint of clear currant-juice ten ounces of sugar for three minutes, take off the scum, and pour the boiling juice on eight well-beaten eggs; thicken the custard in a jug set into a pan of water, pour it out, stir it till nearly cold, then add to it carefully, and by degrees, half a pint of rich cream, and last of all two tablespoonsful of strained lemon-juice. When the currants are very ripe omit one ounce of the sugar.

White currants and strawberries, cherries, red or white raspberries, or a mixture of any of these fruits, may be used for these custards with good effect: they are excellent.

Currant-juice, 1 pint; sugar, 10 oz.: 3 minutes. Eggs, 8; cream, 1/2 pint; lemon-juice, 2 tablespoonsful.

THE DUKE’S CUSTARD.

Drain well from their juice, and then roll in dry sifted sugar, as many fine brandied Morella cherries as will cover thickly the bottom of the dish in which this is to be sent to table; arrange them in it, and pour over them from a pint to a pint and a half of rich cold boiled custard; garnish the edge with macaroons or Naples biscuits, or pile upon the custard some solid rose-coloured whipped cream, highly flavoured with brandy.

Brandied Morella cherries, 1/2 to whole pint; boiled custard, from 1 to 1-1/2 pint; thick cream, 1/2 pint or more; brandy, 1 to 2 glassesful; 483sugar, 2 to 3 oz.; juice of 1/2 large lemon; prepared cochineal, or carmine, 20 to 40 drops.

CHOCOLATE CUSTARDS.

Dissolve gently by the side of the fire an ounce and a half of the best chocolate in rather more than a wineglassful of water, and then boil it until it is perfectly smooth; mix with it a pint of milk well flavoured with lemon peel or vanilla, add two ounces of fine sugar, and when the whole boils, stir it to five well-beaten eggs which have been strained. Put the custard into a jar or jug, set it into a pan of boiling water, and stir it without ceasing until it is thick. Do not put it into glasses or a dish until it is nearly or quite cold. These, as well as all other custards, are infinitely finer when made with the yolks only of the eggs, of which the number must then be increased. Two ounces of chocolate, a pint of milk, half a pint of cream, two or three ounces of sugar, and eight yolks of eggs, will make very superior custards of this kind.

Rasped chocolate, 1-1/2 oz.; water, 1 large wineglassful: 5 to 8 minutes. New milk, 1 pint; eggs, 5; sugar, 2 oz. Or: chocolate, 2 oz.; water, 1/4 pint; new milk, 1 pint; sugar, 2-1/2 to 3 oz.; cream, 1/2 pint; yolks of eggs, 8.

Obs.—Either of these may be moulded by dissolving from half to three quarters of an ounce of isinglass in the milk. The proportion of chocolate can be increased to the taste.

COMMON BAKED CUSTARD.

Mix a quart of new milk with eight well beaten eggs, strain the mixture through a fine sieve, and sweeten it with from five to eight ounces of sugar, according to the taste; add a small pinch of salt, and pour the custard into a deep dish with or without a lining or rim of paste, grate nutmeg or over the top, and bake it in a very slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly baked, will be quite smooth when cut, without the honey-combed appearance which a hot oven gives; and there will be no whey in the dish.

New milk, 1 quart; eggs, 8; sugar, 5 to 8 oz.; salt, 1/4 saltspoonful; nutmeg or lemon-grate: baked, slow oven, 30 to 40 minutes, or more.

A MERINGUE OF RHUBARB, OR GREEN GOOSEBERRIES.

Weigh a pound of delicate young rhubarb-stems after they have been carefully pared and cut into short lengths; mix eight ounces of pounded sugar with them, and stew them gently until they form a smooth pulp; then quicken the boiling, and stir them often until they are reduced to a tolerably dry marmalade. When the fruit has reached this point turn it from the pan and let it stand until it is quite cold. Separate the whites of four fresh eggs carefully from the yolks, and whisk them to a froth sufficiently solid to remain standing in points when it is dropped from the whisk or fork. Common cooks sometimes fail entirely in very light preparations from not properly understanding this extremely easy process, which requires nothing beyond plenty of space in the bowl or basin used, and regular but not violent whisking until the eggs whiten, and gradually assume the appearance of snow. No drop of liquid must remain at the bottom of the basin, and the mass must be firm enough to stand up, as has been said, in points. When in this state, mingle with it four heaped tablespoonsful of dry sifted sugar, stir these gently together, and when they are quite mixed, lay them lightly over the rhubarb in a rather deep tart-dish. Place the meringue in a moderate oven and bake it for about half an hour, but ascertain, before it is served, that the centre is quite firm.

The crust formed by the white of egg and sugar, which is in fact the meringue, should be of a light equal brown, and crisp quite through. If placed in an exceedingly slow oven, the underpart of it will remain half liquid, and give an uninviting appearance to the fruit when it is served. Unless the rhubarb should be very acid, six ounces of sugar will be sufficient to sweeten it for many tastes. It is a great improvement to this dish to diminish the proportion of fruit, and to pour some thick boiled custard upon it before the meringue is laid on.

Obs.—When gooseberries are substituted for spring-fruit, a pint and a half will be sufficient for this preparation, or even a smaller proportion when only one of quite moderate size is required. In the early part of their season they will be more acid even than the rhubarb, and rather more sugar must be allowed for them.

CREAMED SPRING FRUIT, OR RHUBARB TRIFLE.

Boil down the rhubarb with seven ounces of sugar, after having prepared it as above, and when it is perfectly cold, but not long before it is sent to table, pour over it about half a pint of rich boiled custard also quite cold, then heap on this some well drained, but slightly-sweetened whipped cream, which should be good and very fresh when it is whisked, but not heavily thick, or it will be less easily converted into a snow-froth. The rhubarb will be very nice if served with the whipped cream only on it.

MERINGUE OF PEARS, OR OTHER FRUIT.

Fill a deep tart-dish nearly to the brim with stewed pears, and let them be something more than half covered with their juice. Whisk to a solid froth the whites of five eggs; stir to them five tablespoonsful of dry sifted sugar, and lay them lightly and equally over the fruit; put the meringue immediately into a moderate oven, and bake it half an hour. Cherries, bullaces, and damsons, with various other kinds of plums, first either stewed as for compôtes, or baked with sugar, as for winter use, answer as well as pears for this dish; which may, likewise, be made of apples, peaches, apricots, or common plums boiled down quite to a marmalade, with sufficient sugar to sweeten them moderately: the skins and stones of these last should be removed, but a few of the blanched kernels may be added to the fruit.

Dish filled with stewed pears or other fruit; whites of eggs, 5; pounded sugar, 5 tablespoonsful: baked, 1/2 hour.

AN APPLE CHARLOTTE, OR CHARLOTTE DE POMMES.

Butter a plain mould (a round or square cake-tin will answer the purpose quite well), and line it entirely with thin slices of the crumb of a stale loaf, cut so as to fit into it with great exactness, and dipped into clarified butter. When this is done, fill the mould to the brim with apple marmalade; cover the top with slices of bread dipped in butter, and on these place a dish, a large plate, or the cover of a French stewpan with a weight upon it.

Send the Charlotte to a brisk oven for three quarters of an hour should it be small, and for an hour if large. Turn it out with great care, and serve it hot. If baked in a slack oven it will not take a proper degree of colour, and it will be liable to break in the dishing. The strips of bread must of course join very perfectly, for if any spaces were left between them the syrup of the fruit would escape and destroy the good appearance of the dish: should there not have been sufficient marmalade prepared to fill the mould entirely, a jar of quince or apricot jam, or of preserved cherries even, may be added to it with advantage. The butter should be well drained from the Charlotte before it is taken from the mould; and sugar may be sifted thickly over it before it is served, or it may be covered with any kind of clear red jelly.

A more elegant, and we think an easier mode of forming the crust, is to line the mould with small rounds of bread stamped out with a plain cake or paste cutter, then dipped in butter, and placed with the edges sufficiently one over the other to hold the fruit securely: the strips of bread are sometimes arranged in the same way.

3/4 to 1 hour, quick oven.

MARMALADE FOR THE CHARLOTTE.

Weigh three pounds of good boiling apples, after they have been pared, cored, and quartered; put them into a stewpan with six ounces of fresh butter, three quarters of a pound of sugar beaten to powder, three quarters of a teaspoonful of pounded cinnamon, and the strained juice of a lemon; let these stew over a gentle fire, until they form a perfectly smooth and dry marmalade; keep them often stirred that they may not burn, and let them cool before they are put into the crust.

This quantity is for a moderate-sized Charlotte.

POMMES AU BEURRE. (Buttered apples. Excellent.)

Pare six or eight fine apples of a firm but good boiling kind, and core without piercing them through, or dividing them; fill the cavities with fresh butter, put a quarter of a pound more, cut small, into a stewpan just large enough to contain the apples in a single layer, place them closely together on it, and stew them as softly as possible, turning them occasionally until they are almost sufficiently tender to serve; then strew upon them as much sifted sugar as will sweeten the dish highly, and a teaspoonful of pounded cinnamon; shake these well in and upon the fruit, and stew it for a few minutes longer. Lift it out, arrange it in a hot dish, put into each apple as much warm apricot jam as it will contain, and lay a small quantity on the top; pour the syrup from the pan round, but not on the fruit, and serve it immediately.

Apples, 6 to 8; fresh butter, 4 oz., just simmered till tender. Sugar, 6 to 8 oz.; cinnamon, 1 teaspoonful: 5 minutes. Apricot jam as needed.

Obs.—Particular care must be taken to keep the apples entire: they should rather steam in a gentle heat than boil. It is impossible to specify the precise time which will render them sufficiently tender, as this must depend greatly on the time of year and the sort of fruit. If the stewpan were placed in a very slow oven, the more regular heat of it would perhaps be better in its effect than the stewing.

SWEET MACARONI.

Drop gently into a pint and a half of new milk, when it is boiling fast, four ounces of fine pipe macaroni, add a grain or two of salt, and some thin strips of lemon or orange rind: cinnamon can be substituted for these when preferred. Simmer the macaroni by a gentle fire until it is tolerably tender, then add from two to three ounces of sugar broken small, and boil it till the pipes are soft, and swollen to their full size; drain, and arrange it in a hot dish; stir the milk quickly to the well-beaten yolks of three large, or of four small eggs, shake them round briskly over the fire until they thicken, pour them over the macaroni and serve it immediately; or instead of the eggs, heat and sweeten some very rich cream, pour it on the drained macaroni, and dust finely-powdered cinnamon over through a muslin, or strew it thickly with crushed macaroons. For variety, cover it with the German sauce, milled to a light froth.

New milk, 1-1/2 pint; pipe macaroni, 4 oz.; strips of lemon-rind or cinnamon; sugar, 2 to 3 oz.: 3/4 to 1 hour, or more.

BERMUDA WITCHES.

Slice equally some rice, pound, or Savoy cake, not more than the sixth of an inch thick; take off the brown edges, and spread one half of it with Guava jelly, or, if more convenient, with fine strawberry, raspberry, or currant jelly of the best quality; on this strew thickly some fresh cocoa-nut grated small and lightly; press over it the remainder of the cake, and trim the whole into good form; divide the slices if large, pile them slopingly in the centre of a dish upon a very white napkin folded flat, and garnish or intersperse them with small sprigs of myrtle.

For very young people a French roll or two, and good currant jelly, red or white, will supply a wholesome and inexpensive dish.

COMMON BATTER PUDDING.

Beat four eggs thoroughly, mix with them half a pint of milk, and pass them through a sieve, add them by degrees to half a pound of flour, and when the batter is perfectly smooth, thin it with another half pint of milk. Shake out a wet pudding cloth, flour it well, pour the batter in, leave it room to swell, tie it securely, and put it immediately into plenty of fast-boiling water. An hour and ten minutes will boil it. Send it to table the instant it is dished, with wine sauce, a hot compôte of fruit, or raspberry vinegar: this last makes a delicious pudding sauce. Unless the liquid be added very gradually to the flour, and the mixture be well stirred and beaten as each portion is poured to it, the batter will not be smooth: to render it very light, a portion of the whites of the eggs, or the whole of them, should be whisked to a froth and stirred into it just before it is put into the cloth.

Flour, 1/2 lb.; eggs, 4; salt, 3/4 teaspoonful; milk, 1 pint: 1 hour and 10 minutes.

Obs.—Modern taste is in favour of puddings boiled in moulds, but, as we have already stated, they are seldom or ever so light as those which are tied in cloths only.

ANOTHER BATTER PUDDING.

Mix the yolks of three eggs smoothly with three heaped tablespoonsful of flour, thin the batter with new milk until it is of the consistence of cream, whisk the whites of eggs apart, stir them into the batter and boil the pudding in a floured cloth or in a buttered mould or basin for an hour. Before it is served, cut the top quickly into large dice half through the pudding, pour over it a small jarful of fine currant, raspberry, or strawberry jelly, and send it to table without the slightest delay.

Flour, 3 tablespoonsful; eggs, 3; salt, 1/2 teaspoonful; milk, from 1/2 to whole pint: 1 hour.

BLACK-CAP PUDDING.

Make a good light thin batter, and just before it is poured into the cloth stir to it half a pound of currants, well cleaned and dried: these will sink to the lower part of the pudding and blacken the surface. Boil it the usual time, and dish it with the dark side uppermost; send very sweet sauce to table with it. Some cooks butter a mould thickly, strew in the currants, and pour the batter on them, which produces the same appearance as when the ingredients are tied in a cloth.

All batter puddings should be despatched quickly to table when they are once ready to serve, as they speedily become heavy if allowed to wait.

BATTER FRUIT PUDDING.

Butter thickly a basin which holds a pint and a half, and fill it nearly to the brim with good boiling apples pared, cored, and quartered; pour over them a batter made with four tablespoonsful of flour, two large or three small eggs, and half a pint of milk. Tie a buttered and floured cloth over the basin, which ought to be quite full, and boil the pudding for an hour and a quarter. Turn it into a hot dish when done, and strew sugar thickly over it: this, if added to the batter at first, renders it heavy. Morella cherries make a very superior pudding of this kind; and green gooseberries, damsons, and various other fruits, answer for it extremely well: the time of boiling it must be varied according to their quality and its size.

For a pint and a half mould or basin filled to the brim with apples or other fruit; flour, 4 tablespoonsful; eggs, 2 large or 3 small; milk, 1/2 pint: 1-1/4 hour.

Obs.—Apples cored, halved, and mixed with a good batter, make an excellent baked pudding, as do red currants, cherries, and plums of different sorts likewise.

A COMMON APPLE PUDDING.

Make a light crust with one pound of flour, and six ounces of very finely minced beef-suet; roll it thin, and fill it with one pound and a quarter of good boiling apples; add the grated rind and strained juice of a small lemon, tie it in a cloth, and boil it one hour and twenty minutes before Christmas, and from twenty to thirty minutes longer after Christmas.

A small slice of fresh butter, stirred into it when it is sweetened will, to many tastes, be an acceptable addition; grated nutmeg, or a little cinnamon in fine powder, may be substituted for the lemon-rind when either is preferred. To convert this into a richer pudding use half a pound of butter for the crust, and add to the apples a spoonful or two of orange or quince marmalade.

Crust: flour, 1 lb.; suet, 6 oz. Fruit, pared and cored, 1-1/2 lb.; juice and rind of 1 small lemon (or some nutmeg or cinnamon in powder).

Richer pudding: flour, 1 lb.; butter, 1/2 lb.; in addition to fruit, 1 or 2 tablespoonsful of orange or quince marmalade.

HERODOTUS’ PUDDING. (A Genuine Classical Receipt.)

“Prepare and mix in the usual manner one pound of fine raisins stoned, one pound of minced beef-suet, half a pound of bread-crumbs, four figs chopped small, two tablespoonsful of moist sugar (honey, in the original), two wineglassesful of sherry, and the rind of half a large lemon (grated). Boil the pudding for fourteen hours.”

Obs.—This receipt is really to be found in Herodotus. The only variations made in it are the substitution of sugar for honey, and sherry for the wine of ancient Greece. We are indebted for it to an accomplished scholar, who has had it served at his own table on more than one occasion; and we have given it on his authority, without testing it: but we venture to suggest that seven hours would boil it quite sufficiently.

THE PUBLISHER’S PUDDING.

This pudding can scarcely be made too rich. First blanch, and then beat to the smoothest possible paste, six ounces of fresh Jordan almonds, and a dozen bitter ones; pour very gradually to them, in the mortar, three quarters of a pint of boiling cream; then turn them into a cloth, and wring it from them again with strong expression.

Heat a full half pint of it afresh, and pour it, as soon as it boils, upon four ounces of fine bread-crumbs, set a plate over, and leave them to become nearly cold; then mix thoroughly with them four ounces of maccaroons, crushed tolerably small; five of finely minced beef-suet, five of marrow, cleared very carefully from fibre, and from the splinters of bone which are sometimes found in it, and shred not very small, two ounces of flour, six of pounded sugar, four of dried cherries, four of the best Muscatel raisins, weighed after they are stoned, half a pound of candied citron, or of citron and orange rind mixed, a quarter saltspoonful of salt, half a nutmeg, the yolks only of seven full-sized eggs, the grated rind of a large lemon, and last of all, a glass of the best Cognac brandy, which must be stirred briskly in by slow degrees.

Pour the mixture into a thickly buttered mould or basin, which contains a full quart, fill it to the brim, lay a sheet of buttered writing-paper over, then a well-floured cloth, tie them securely, and boil the pudding for four hours and a quarter; let it stand for two minutes before it is turned out; dish it carefully, and serve it with the German pudding-sauce. [scroll up for the sauce recipe]

Jordan almonds, 6 oz.; bitter almonds, 12; cream, 3/4 pint; bread-crumbs, 4 oz.; cream wrung from almonds, 1/2 pint; crushed macaroons, 4 oz.; flour 2 oz.; beef-suet, 5 oz.; marrow, 5 oz.; dried cherries, 4 oz.; stoned Muscatel raisins, 4 oz.; pounded sugar, 6 oz.; candied citron (or citron and orange-rind mixed), 1/2 lb.; pinch of salt; 1/2 nutmeg; grated rind, 1 lemon; yolks of eggs, 7; best cognac, 1 wineglassful; boiled in mould or basin,: 4-1/4 hours.

Obs.—This pudding, which, if well made, is very light as well as rich, will be sufficiently good for most tastes without the almonds: when they are omitted, the boiling cream must be poured at once to the bread-crumbs.

HER MAJESTY’S PUDDING.

Infuse in a pint of new milk half a pod of vanilla, cut into short lengths, and bruised; simmer them gently together for twenty minutes, and strain the milk through muslin to half a pint of cream; put these again on the fire in a clean saucepan, with three ounces of fine sugar, and pour them when they boil, to the beaten yolks of eight very fresh eggs. Stir the mixture often until it is nearly or quite cold, and boil it as gently as possible for an hour in a well-buttered 411mould or basin that will just hold it.

Let it stand for five minutes at least before it is turned out; dish it carefully, strew, and garnish it thickly with branches of preserved barberries, or send it to table with a rich syrup of fresh fruit, or with clear fruit-jelly, melted. We have had often a compôte of currants, cherries, or plums served, and greatly relished with this pudding, which we can recommend to our readers as an extremely delicate one. The flavouring may be varied with bitter almonds, lemon-rind, noyau, or aught else which may be better liked than the vanilla.

New milk, 1 pint; vanilla, 1/2 pod: 20 minutes Cream, 1/2 pint; sugar, 3 oz.; yolks of eggs, 8: 1 hour.

Obs.—The cook must be reminded that unless the eggs be stirred briskly as the boiling milk is gradually poured to them, they will be likely to curdle. A buttered paper should always be put over the basin before the cloth is tied on, for all custard puddings.

COMMON CUSTARD PUDDING.

Whisk three eggs well, put them into a pint basin, and add to them sufficient milk to fill it: then strain, flavour, and sweeten it with fine sugar; boil the pudding very softly for an exact half hour, let it stand a few minutes, dish, and serve it with sugar sifted over, and sweet sauce in a tureen, or send stewed gooseberries, currants, or cherries to table with it. A small quantity of lemon-brandy, or of ratifia can be added, to give it flavour, when it is made, or the sugar with which it is sweetened may be rasped on a lemon or an orange, then crushed and dissolved in the milk; from an ounce and a half to two ounces will be sufficient for general taste.

PRINCE ALBERT’S PUDDING.

Beat to a cream half a pound of fresh butter and mix with it by degrees an equal weight of pounded loaf-sugar, dried and sifted; add to these, after they have been well beaten together, first the yolks, and then the whites of five fresh eggs, which have been thoroughly whisked apart; now strew lightly in, half a pound of the finest flour, dried and sifted, and last of all, half a pound of jar raisins, weighed after they are stoned. Put these ingredients, perfectly mixed, into a well-buttered mould, or floured cloth, and boil the pudding for three hours. Serve it with punch sauce.

We recommend a little pounded mace, or the grated rind of a small lemon, to vary the flavour of this excellent pudding; and that when a mould is used, slices of candied peel should be laid rather thickly over it after it is buttered. Fresh butter, pounded sugar, flour, stoned raisins, each 1/2 lb.; eggs, 5: 3 hours.

THE WELCOME GUEST’S OWN PUDDING. (LIGHT AND WHOLESOME.) (Author’s Receipt.)

Pour, quite boiling, on four ounces of fine bread-crumbs, an exact half-pint of new milk, or of thin cream; lay a plate over the basin and let them remain until cold; then stir to them four ounces of dry crumbs of bread, four of very finely minced beef-kidney suet, a small pinch of salt, three ounces of coarsely crushed ratifias, three ounces of candied citron and orange-rind sliced thin, and the grated rind of one large or of two small lemons.

Clear, and whisk four large eggs well, throw to them by degrees four ounces of pounded sugar, and continue to whisk them until it is dissolved, and they are very light; stir them to, and beat them well up with the other ingredients; pour the mixture into a thickly buttered mould, or basin which will contain nearly a quart, and which it should fill to within half an inch of the brim; lay first a buttered paper, then a well floured pudding-cloth over the top, tie them tightly and very securely round, gather up and fasten the corners of the cloth, and boil the pudding for two hours at the utmost. Let it stand for a minute or two before it is dished, and serve it with simple wine sauce, or with that which follows; or with pine-apple or any other clear fruitsauce.

Boil very gently, for about ten minutes, a full quarter of a pint of water, with the very thin rind of half a fresh lemon, and an ounce and a half of lump sugar; then take out the lemon peel, and stir in a small teaspoonful of arrow-root, smoothly mixed with the strained juice of the lemon (with or without the addition of a little orange juice); take the sauce from the fire, throw in nearly half a glass of pale French brandy,[146] or substitute for this a large wineglassful of sherry, or of any other white wine which may be preferred, but increase a little, in that case, the proportion of arrow-root.

146.  Maraschino, or any delicately flavoured liqueur, may be substituted for this with much advantage.

To convert the preceding into Sir Edwin Landseer’s pudding, ornament the mould tastefully with small leaves of thin citron-rind and split muscatel raisins in a pattern, and strew the intermediate spaces with well cleaned and well dried currants mingled with plenty of candied orange or lemon-rind shred small. Pour gently in the above pudding mixture, when quite cold, after having added one egg-yolk to it, and steam or boil it the same length of time.

A CABINET PUDDING.

Split and stone three dozens of fine jar raisins, or take an equal number of dried cherries, and place either of them regularly in a sort of pattern, in a thickly-buttered plain quart mould or basin; next, slice and lay into it three penny sponge-cakes; add to these two ounces of ratifias, four macaroons, an ounce and a half of candied citron sliced thin, the yolks of four eggs with the whites of three only, thoroughly whisked, mixed with half a pint of new milk, then strained to half a pint of sweet cream, and sweetened with two ounces and a half of pounded sugar: these ought to fill the mould exactly. Steam the pudding, or boil it very gently for one hour; let it stand a few minutes before it is dished, that it may not break; and serve it with good wine or brandy sauce.

Jar raisins, or dried cherries, 3 dozens (quart mould or basin); sponge biscuits, 3; macaroons, 4; ratifias, 2 oz.; candied citron, 1-1/2 oz.; yolks of 4 eggs, whites of 3; new milk, 1/2 pint; cream, 1/2 pint; sugar, 2-1/2 oz.; steamed, or boiled, 1 hour.

Obs.—We have given this receipt, for which we are indebted to a friend, without any variation from the original, because on testing it we have found it very exact with regard to quantity and time; but though an extremely delicate and excellent pudding, a little flavouring would, we think, improve it: a small portion of the milk may be omitted, and its place supplied by ratifia, lemon-brandy, or aught else that is preferred.

A VERY FINE CABINET PUDDING.

Butter thickly a mould of the same size as for the preceding pudding, and ornament it tastefully with dried cherries, or with the finest muscatel raisins opened and stoned; lay lightly into it a quarter-pound of sponge biscuit cut in slices, and intermixed with an equal weight of ratifias; sweeten with three ounces of sugar in lumps, and flavour highly with vanilla, or with the thin rind of half a fine lemon, and six sound bitter almonds bruised (should these be preferred), three-quarters of a pint, or rather more, of thin cream, or of cream and new milk mixed; strain and pour this hot to the well-beaten yolks of six eggs and the whites of two, and when the mixture is nearly cold, throw in gradually a wineglassful of good brandy; pour it gently, and by degrees, into the mould, and steam or boil the pudding very softly for an hour. Serve it with well made wine sauce.

Never omit a buttered paper over any sort of custard-mixture; and remember that quick boiling will destroy the good appearance of this kind of pudding. The liquid should be quite cold before it is added to the cakes, or the butter on the mould would melt off, and the decorations with it; preserved ginger, and candied citron in slices, may be used to vary these, and the syrup of the former may be added to give flavour to the other ingredients.

Dried cherries, 3 to 4 oz.; sponge-biscuits, 1/4 lb.; ratifias, 4 oz.; thin cream, or cream and milk, 3/4 pint; sugar, 3 oz.; vanilla, 1/2 pod (or thin rind of 1/2 lemon and 6 bitter almonds bruised); yolks of 6 eggs, whites of 2; brandy, 1 wineglassful (preserved ginger and candied citron at choice): steamed, or gently boiled, 1 hour.

SNOWDON PUDDING. (Genuine Receipt.)

Ornament a well buttered mould or basin with some fine raisins split open and stoned, but not divided, pressing the cut side on the butter to make them adhere; next, mix half a pound of very finely minced beef-kidney suet, with half a pound of bread-crumbs, and an ounce and a half of rice-flour, a pinch of salt, and six ounces of lemon marmalade, or of orange when the lemon cannot be procured; add six ounces of pale brown sugar, six thoroughly whisked eggs, and the grated rinds of two lemons.

Beat the whole until all the ingredients are perfectly mixed, pour it gently into the mould, cover it with a buttered paper and a floured cloth, and boil it for one hour and a half. It will turn out remarkably well if carefully prepared. Half the quantity given above will fill a mould or basin which will contain rather more than a pint, and will be sufficiently boiled in ten minutes less than an hour.

To many tastes a slight diminution in the proportion of suet would be an improvement to the pudding; and the substitution of pounded sugar for the brown, might likewise be considered so. Both the suet and eggs used for it, should be as fresh as possible.

This pudding is constantly served to travellers at the hotel at the foot of the mountain from which it derives its name. It is probably well known to many of our readers in consequence. Wine sauce, arrow-root, German sauce, or any other of the sweet pudding sauces to be found in the preceding pages of this chapter, may be poured over, or sent to table with it.

VERY GOOD RAISIN PUDDINGS.

To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef-suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter of a teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs beaten, strained, and mixed with a cupful of milk, or as much more as will make the whole of the consistence of a very thick batter. Pour the mixture into a well-floured cloth of close texture, which has previously been dipped into hot water, wrung, and shaken out. Boil the pudding in plenty of water for four hours and a half. It may be served with very sweet wine, or punch sauce; but if made as we have directed, will be much lighter than if sugar be mixed with the other ingredients before it is boiled; and we have found it generally preferred to a richer plum-pudding.

No. 1. Flour, 3/4 lb.; bread-crumbs, 4 oz.; beef-suet, 1 lb.; stoned raisins, 1 lb. 6 oz.; candied peel, 1-1/2 oz.; 1/2 nutmeg; eggs, 4 large, or 5 small; little salt and ginger: 4-1/2 hours.

Superior Raisin Pudding.—No. 2. Bread-crumbs and flour each 4 oz.; suet, 12 oz.; stoned raisins, 1 lb.; salt, third of saltspoonful; 1/2 nutmeg; ginger, 1/2 teaspoonful; half as much mace; sugar, 4 oz.; candied citron or orange-rind, 2 oz.; eggs, 4; milk or brandy, 3 to 5 tablespoonsful: to be well mixed and beaten together and boiled 4 hours.

Obs.—The remains of this pudding will answer well for the receipt which follows. Sultana raisins can be used for it instead of Malaga, but they are not so sweet.

THE ELEGANT ECONOMIST’S PUDDING.

Butter thickly a plain mould or basin, and line it entirely with slices of cold plum or raisin pudding [see recipe above for raisin pudding], cut so as to join closely and neatly together; fill it quite with a good custard; lay, first a buttered paper, and then a floured cloth over it, tie them securely, and boil the pudding gently for an hour; let it stand for ten minutes after it is taken up before it is turned out of the mould.

This is a more tasteful mode of serving the remains of a plum-pudding than the usual one of broiling them in slices, or converting them into fritters. The German sauce, well milled or frothed, is generally much relished with sweet boiled puddings, and adds greatly to their good appearance; but common wine or punch sauce, may be sent to table with the above quite as appropriately.

Mould or basin holding 1-1/2 pint, lined with thin slices of plum-pudding; 3/4 pint new milk boiled gently 5 minutes with grain of salt, 5 bitter almonds, bruised; sugar in lumps, 2-1/2 oz.; thin rind of 1/2 lemon, strained and mixed directly with 4 large well-beaten eggs; poured into mould while just warm; boiled gently 1 hour.

PUDDING À LA SCOONES.

Take of apples finely minced, and of currants, six ounces each; of suet, chopped small, sultana raisins, picked from the stalks, and sugar, four ounces each, with three ounces of fine bread-crumbs, the grated rind, and the strained juice of a small lemon, three well-beaten eggs, and two spoonsful of brandy. Mix these ingredients perfectly, and boil the pudding for two hours in a buttered basin; sift sugar over it when it is sent to table, and serve wine or punch sauce apart.

INGOLDSBY CHRISTMAS PUDDINGS.

Mix very thoroughly one pound of finely-grated bread with the same quantity of flour, two pounds of raisins stoned, two of currants, two of suet minced small, one of sugar, half a pound of candied peel, one nutmeg, half an ounce of mixed spice, and the grated rinds of two lemons; mix the whole with sixteen eggs well beaten and strained, and add four glasses of brandy. These proportions will make three puddings of good size, each of which should be boiled six hours.

Bread-crumbs, 1 lb.; flour, 1 lb.; suet, 2 lbs.; currants, 2 lbs.; raisins, 2 lbs.; sugar, 1 lb.; candied peel, 1/2 lb.; rinds of lemons, 2; nutmegs, 1; mixed spice, 1/2 oz.; salt, 1/4 teaspoonsful; eggs, 16; brandy, 4 glassesful: 6 hours.

Obs.—A fourth part of the ingredients given above, will make a pudding of sufficient size for a small party: to render this very rich, half the flour and bread-crumbs may be omitted, and a few spoonsful of apricot marmalade well blended with the remainder of the mixture.[147]

147.  Rather less liquid will be required to moisten the pudding when this is done, and four hours and a quarter will boil it.

VEGETABLE PLUM PUDDING. (Cheap and good.)

Mix well together one pound of smoothly-mashed potatoes, half a pound of carrots boiled quite tender, and beaten to a paste, one pound of flour, one of currants, and one of raisins (full weight after they are stoned), three quarters of a pound of sugar, eight ounces of suet, one nutmeg, and a quarter of a teaspoonful of salt.

Put the pudding into a well-floured cloth, tie it up very closely, and boil it for four hours. The correspondent to whom we are indebted for this receipt says, that the cost of the ingredients does not exceed half a crown, and that the pudding is of sufficient size for a party of sixteen persons. We can vouch for its excellence, but as it is rather apt to break when turned out of the cloth, a couple of eggs would perhaps improve it.

It is excellent cold. Sweetmeats, brandy, and spices can be added at pleasure.

Mashed potatoes, 1 lb.; carrots, 8 oz.; flour, 1 lb.; suet, 1/2 lb.; sugar, 3/4 lb.; currants and raisins, 1 lb. each; nutmeg, 1; little salt. 4 hours.

THE AUTHOR’S CHRISTMAS PUDDING.

To three ounces of flour and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly-floured cloth, and boil them for three hours and a half. We can recommend this as a remarkably light small rich pudding: it may be served with German, wine, or punch sauce.

Flour, 3 oz.; bread-crumbs, 3 oz.; suet, stoned raisins, and currants, each, 6 oz.; minced apples, 4 oz.; sugar, 5 oz.; candied peel, 2 oz.; spice, 1/2 teaspoonful; salt, few grains; brandy, small wineglassful; eggs, 3; 3-1/2 hours.

A KENTISH WELL PUDDING.

Make into a firm smooth paste, with cold water, one pound of flour, six ounces of finely-minced beef-suet, three quarters of a pound of currants, and a small pinch of salt, thoroughly mixed together. Form into a ball six ounces of good butter, and enclose it securely in about a third of the paste (rolled to a half inch of thickness), in the same way that an apple-dumpling is made; roll out the remainder of the paste, and place the portion containing the butter in the centre of it, with the part where the edge was drawn together turned downwards: gather the outer crust round it, and after having moistened the edge, close it with great care. Tie the pudding tightly in a well-floured cloth, and boil it for two hours and a half. It must be dished with caution that it may not break, and a small bit must be cut directly from the top, as in a meat pudding.

This is a very favourite pudding in some parts of England; the only difficulty in making or in serving it, is to prevent the escape of the butter, which, if properly secured, will be found in a liquid state in the inside, on opening it. Some timid cooks fold it in three coverings of paste, the better to guard against its bursting through; but there is no danger of this if the edges of the crust be well closed. When suet is objected to, seven ounces of butter may be substituted for it. The currants are occasionally omitted.

Flour, 1 lb.; suet, 6 oz.; currants, 3/4 lb.; salt, small pinch; ball of butter 6 oz.: 2-1/2 hours.

ROLLED PUDDING.

Roll out thin a bit of light puff paste, or a good suet crust, and spread equally over it to within an inch of the edge, any kind of fruit jam.

Orange marmalade, and mincemeat make excellent varieties of this pudding, and a deep layer of fine brown sugar, flavoured with the grated rind and strained juice of one very large, or of two small, lemons, answers for it extremely well.

Roll it up carefully, pinch the paste together at the ends, fold a cloth round, secure it well at the ends, and boil the pudding from one to two hours, according to its size and the nature of the ingredients. Half a pound of flour made into a paste with suet or butter, and covered with preserve, will be quite sufficiently boiled in an hour and a quarter.

A BREAD PUDDING.

Sweeten a pint of new milk with three ounces of fine sugar, throw in a few grains of salt, and pour it boiling on half a pound of fine and lightly-grated bread-crumbs; add an ounce of fresh butter, and cover them with a plate; let them remain for half an hour or more, and then stir to them four large well-whisked eggs, and a flavouring of nutmeg or of lemon-rind; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full; tie a paper and a cloth tightly over, and boil the pudding for exactly an hour and ten minutes.

This is quite a plain receipt, but by omitting two ounces of the bread, and adding more butter, one egg, a small glass of brandy, the grated rind of a lemon, and as much sugar as will sweeten the whole richly, a very excellent pudding will be obtained; candied orange-peel also has a good effect when sliced thinly into it; and half a pound of currants is generally considered a further improvement.

New milk, 1 pint; sugar, 3 oz.; salt, few grains; bread-crumbs, 1/2 lb.; eggs, 4 (5, if very small); nutmeg or lemon-rind at pleasure: 1 hour and 10 minutes.

Or: milk, 1 pint; bread-crumbs, 6 oz.; butter, 2 to 3 oz.; sugar, 4 oz.; eggs, 5; brandy, small glassful; rind, 1 lemon. Further additions at choice: candied peel, 1-1/2 oz.; currants, 1/2 lb.

A BROWN BREAD PUDDING.

To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half. Send port wine sauce to table with it. The grated rind of a large lemon may be added to this pudding with good effect.

Brown bread, suet, and currants, each 8 oz.; sugar, 3 oz.; candied peel, 2 oz.; salt, 1/2 saltspoonful; 1/3 of small nutmeg; eggs, 5; brandy, 1 wineglassful: 3-1/2 hours.

A GOOD BOILED RICE PUDDING.

Swell gradually,[148] and boil until quite soft and thick, four ounces and a half of whole rice in a pint and a half of new milk; sweeten them with from three to four ounces of sugar, broken small, and stir to them while they are still quite hot, the grated rind of half a large lemon, four or five bitter almonds, pounded to a paste, and four large well-whisked eggs; let the mixture cool, and then pour it into a thickly-buttered basin, or mould, which should be quite full; tie a buttered paper and a floured cloth over it, and boil the pudding exactly an hour; let it stand for two or three minutes before it is turned out, and serve it with sweet sauce, fruit syrup, or a compôte of fresh fruit.

An ounce and a half of candied orange-rind will improve it much, and a couple of ounces of butter may be added to enrich it, when the receipt without is considered too simple. It is excellent when made with milk highly flavoured with cocoa-nut, or with vanilla.

148.  That is to say, put the rice into the milk while cold, heat it slowly, and let it only simmer until it is done.

Whole rice, 4-1/2 oz.; new milk (or cocoa-nut-flavoured milk), 1-1/2 pint; sugar, 3 to 4 oz.; salt, a few grains; bitter almonds, 4 to 6; rind of 1/2 lemon; eggs, 4: boiled 1 hour.

CHEAP RICE PUDDING.

Wash six ounces of rice, mix it with three quarters of a pound of raisins, tie them in a well-floured cloth, giving them plenty of room to swell; boil them exactly an hour and three quarters, and serve the pudding with very sweet sauce: this is a nice dish for the nursery.

A pound of apples pared, cored, and quartered, will also make a very wholesome pudding, mixed with the rice, and boiled from an hour and a quarter to an hour and a half; and sultana raisins and rice will give another good variety of this simple pudding.

Rice, 6 oz.; raisins, 1/2 lb.: 2 hours. Or, rice, 6 oz.; apples, 1 lb.: 1-1/4 to 1-1/2 hour.

RICE AND GOOSEBERRY PUDDING.

Spread six ounces of rice equally over a moist and well-floured pudding-cloth, and place on it a pint of green gooseberries, measured after the heads and stalks have been taken off. Gather the cloth up carefully round the fruit, give room for the rice to swell, and boil the pudding for an hour and a quarter. Very sweet sauce, or plenty of sugar, should be eaten with it.

Rice, 6 oz.; green gooseberries, 1 pint: 1-1/2 hour.

FASHIONABLE APPLE DUMPLINGS.

These are boiled in small knitted or closely-netted cloths (the former have, we think, the prettiest effect), which give quite an ornamental appearance to an otherwise homely dish. Take out the cores without dividing the apples, which should be large, and of a good boiling kind, and fill the cavities with orange or lemon marmalade; enclose them in a good crust rolled thin, draw the cloths round them, tie them closely, and boil them for three quarters of an hour. Lemon dumplings may be boiled in the same way.

3/4 to 1 hour, if the apples be not of the best boiling kind.

ORANGE SNOW-BALLS.

Take out the unhusked grains, and wash well half a pound of rice; put it into plenty of water, and boil it rather quickly for ten minutes; drain and let it cool. Pare four large, or five small oranges, and clear from them entirely the thick white inner skin; spread the rice, in as many equal portions as there are oranges, upon some pudding or dumpling cloths; tie the fruit separately in these, and boil the snow-balls for an hour and a half; turn them carefully on to a dish, and strew plenty of sifted sugar over them.

The oranges carefully pared may be enclosed in a thin paste and boiled for the same time. Rice, 8 oz.; China oranges, 5: 1-1/2 hour.

APPLE SNOW-BALLS.

Pare and core some large pudding-apples, without dividing them, prepare the rice as in the foregoing receipt, enclose them in it, and boil them for one hour: ten minutes less will be sufficient should the fruit be but of moderate size.

An agreeable addition to them is a slice of fresh butter, mixed with as much sugar as can be smoothly blended with it, and a flavouring of powdered cinnamon, or of nutmeg: this must be sent to table apart from them, not in the dish.

LIGHT CURRANT DUMPLINGS.

For each dumpling take three tablespoonsful of flour, two of finely-minced suet, and three of currants, a slight pinch of salt, and as much milk or water as will make a very thick batter of the ingredients. Tie the dumplings in well-floured cloths, and boil them for a full hour: they may be served with very sweet wine sauce.

LEMON DUMPLINGS. (LIGHT AND GOOD.)

Mix, with ten ounces of fine bread-crumbs, half a pound of beef suet, chopped extremely small, one large tablespoonful of flour, the grated rinds of two small lemons, or of a very large one, four ounces of pounded sugar, three large or four small eggs beaten and strained, and last of all, the juice of the lemons, or part of it, also strained. Divide these into four equal portions, tie them in well-floured cloths, and boil them an hour. The dumplings will be extremely light and delicate: if wished very sweet, more sugar must be added to them. The syrup of preserved ginger would be both a wholesome and appropriate sauce for them.

SWEET BOILED PATTIES. (GOOD.)

Mix into a very smooth paste, three ounces of finely-minced suet with eight of flour, and a light pinch of salt; divide it into fourteen balls of equal size, roll them out quite thin and round, moisten the edges, put a little preserve into each, close the patties very securely to prevent its escape, throw them into a pan of boiling water, and in from ten to twelve minutes lift them out, and serve them instantly. Butter-crust may be used for them instead of suet but it will not be so light.

Flour, 8 oz.; suet, 3 oz.; little salt; divided into fourteen portions: boiled 10 to 12 minutes.

Baked Puddings.

Pudding garnished with Preserves.

INTRODUCTORY REMARKS.

Baked Pudding Mould.

We have little to add here to the remarks which will be found at the commencement of the preceding Chapter, as they will apply equally to the preparation of these and of boiled puddings.

All of the custard kind, whether made of eggs and milk only, or of sago, arrow-root, rice, ground or in grain, vermicelli, &c., require a very gentle oven, and are spoiled by fast-baking. Those made of batter on the contrary, should be put into one sufficiently brisk to raise them quickly but without scorching them. Such as contain suet and raisins must have a well-heated but not a fierce oven; for as they must remain long in it to be thoroughly done, unless carefully managed they will either be much too highly coloured or too dry.

By whisking to a solid froth the whites of the eggs used for any pudding, and stirring them softly into it at the instant of placing it in the oven it will be rendered exceedingly light, and will rise very high in the dish; but as it will partake then of the nature of a soufflé, it must be despatched with great expedition to table from the oven, or it will become flat before it is served.

When a pudding is sufficiently browned on the surface (that is to say, of a fine equal amber-colour) before it is baked through, a sheet of writing paper should be laid over it, but not before it is set: when quite firm in the centre it will be done.

Potato, batter, plum, and every other kind of pudding indeed which is sufficiently solid to allow of it, should be turned on to a clean hot dish from the one in which it is baked, and strewed with sifted sugar before it is sent to table.

Minute directions for the preparation and management of each particular variety of pudding will be found in the receipt for it.

A BAKED PLUM PUDDING EN MOULE, OR MOULDED.

Mingle thoroughly in a large pan or bowl half a pound of the nicest beef-kidney suet minced very small, half a pound of carefully stoned raisins, as many currants, four ounces of pounded sugar, half a pound of flour, two ounces of candied citron and lemon or orange rind, four large well whisked eggs, a small cup of milk, a glass of brandy, a tiny pinch of salt, and some nutmeg or powdered ginger.

Beat the whole up lightly, pour it into a well-buttered mould or cake-tin and bake it in a moderate oven from an hour and a half to two hours. Turn it from the mould and send it quickly to table with Devonshire cream, or melted apricot marmalade for sauce.

THE PRINTER’S PUDDING.

Grate very lightly six ounces of the crumb of a stale loaf, and put it into a deep dish. Dissolve in a quart of cold new milk four ounces of good Lisbon sugar; add it to five large, well-whisked eggs, strain, and mix them with the bread-crumbs; stir in two ounces of a fresh finely-grated cocoa-nut; add a flavouring of nutmeg or of lemon-rind, and the slightest pinch of salt; let the pudding stand for a couple of hours to soak the bread; and bake it in a gentle oven for three-quarters of an hour: it will be excellent if carefully made, and not too quickly baked.

When the cocoa-nut is not at hand, an ounce of butter just dissolved, should be poured over the dish before the crumbs are put into it; and the rind of an entire lemon may be used to give it flavour; but the cocoa-nut imparts a peculiar richness when it is good and fresh.

Bread-crumbs, 6 oz.; new milk, 1 quart; sugar, 4 oz.; eggs, 5; cocoa-nut, 2 oz. (or rind, 1 large lemon, and 1 oz. butter); slightest pinch of salt: to stand 2 hours. Baked in gentle oven full 3/4 hour.

Obs.—When a very sweet pudding is liked, the proportion of sugar may be increased.

THE YOUNG WIFE’S PUDDING. (Author’s Receipt.)

Break separately into a cup four perfectly sweet eggs, and with the point of a small three-pronged fork clear them from the specks. Throw them, as they are done, into a large basin, or a bowl, and beat them up lightly for four or five minutes, then add by degrees two ounces and a half of pounded sugar, with a very small pinch of salt, and whisk the mixture well, holding the fork rather loosely between the thumb and fingers; next, grate in the rind of a quite fresh lemon, or substitute for it a tablespoonful of lemon-brandy, or of orange-flower water, which should be thrown in by degrees, and stirred briskly to the eggs. Add a pint of cold new milk, and pour the pudding into a well buttered dish.

Slice some stale bread, something more than a quarter of an inch thick, and with a very small cake-cutter cut sufficient rounds from it to cover the top of the pudding; butter them thickly with good butter; lay them, with the dry side undermost, upon the pudding, sift sugar thickly on them, and set the dish gently into a Dutch or American oven, which should be placed at the distance of a foot or more from a moderate fire. An hour of very slow baking will be just sufficient to render the pudding firm throughout; but should the fire be fierce, or the oven placed too near it, the receipt will fail.

Obs.—We give minute directions for this dish, because though simple, it is very delicate and good, and the same instructions will serve for all the varieties of it which follow. The cook who desires to succeed with them, must take the trouble to regulate properly the heat of the oven in which they are baked. When it is necessary to place them in that of the kitchen-range the door should be left open for a time to cool it down (should it be very hot), before they are placed in it; and they may be set upon a plate or dish reversed, if the iron should still remain greatly heated.

THE GOOD DAUGHTER’S MINCEMEAT PUDDING. (Author’s Receipt.)

Lay into a rather deep tart-dish some thin slices of French roll very slightly spread with butter and covered with a thick layer of mincemeat; place a second tier lightly on these, covered in the same way with the mincemeat; then pour gently in a custard made with three well-whisked eggs, three-quarters of a pint of new milk or thin cream, the slightest pinch of salt, and two ounces of sugar. Let the pudding stand to soak for an hour, then bake it gently until it is quite firm in the centre: this will be in from three-quarters of an hour to a full hour.

MRS. HOWITT’S PUDDING. (Author’s Receipt.)

Butter lightly, on both sides, some evenly cut slices of roll, or of light bread freed from crust, and spread the tops thickly but uniformly with good orange-marmalade. Prepare as much only in this way as will cover the surface of the pudding without the edges of the bread overlaying each other, as this would make it sink to the bottom of the dish.

Add the same custard as for the mincemeat-pudding, but flavour it with French brandy only. Let it stand for an hour, then place it gently in a slow oven and bake it until it is quite set, but no longer. It is an excellent and delicate pudding when properly baked; but like all which are composed in part of custard, it will be spoiled by a fierce degree of heat.

The bread should be of a light clear brown, and the custard, under it, smooth and firm. This may be composed, at choice, of the yolks of four and whites of two eggs, thoroughly whisked, first without and then with two tablespoonsful of fine sugar; to these the milk or cream may then be added.

AN EXCELLENT LEMON PUDDING.

Beat well together four ounces of fresh butter creamed, and eight of sifted sugar; to these add gradually the yolks of six and the whites of two eggs, with the grated rind and the strained juice of one large lemon:—this last must be added by slow degrees, and stirred briskly to the other ingredients. Bake the pudding in a dish lined with very thin puff-paste for three-quarters of an hour, in a slow oven.

Butter, 4 oz.; sugar, 1/2 lb.; yolks of 6, whites of 2 eggs; large lemon, 1: 3/4 hour, slow oven.

LEMON SUET PUDDING.

To half a pound of finely grated bread-crumbs, add six ounces of fresh beef-kidney suet, free from skin, and minced very small, a quarter of a pound of castor sugar, six ounces of currants, the grated rind and the strained juice of a large lemon, and four full-sized or five small well-beaten eggs; pour these ingredients into a thickly-buttered pan, and bake the pudding for an hour in a brisk oven, but draw it towards the mouth when it is of a fine brown colour. Turn it from the dish before it is served, and strew sifted sugar over it or not, at pleasure: two ounces more of suet can be added when a larger proportion is liked. The pudding is very good without the currants.

Bread-crumbs, 8 oz.; beef-suet, 6 oz.; pounded sugar, 3-1/2 oz.; lemon, 1 large; currants, 6 oz.; eggs, 4 large, or 5 small: 1 hour, brisk oven.

BAKEWELL PUDDING.

This pudding is famous not only in Derbyshire, but in several of our northern counties, where it is usually served on all holiday-occasions.

Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserve mixed together, and intermingle with them from two to three ounces of candied citron or orange-rind. Beat well the yolks of ten eggs, and add to them gradually half a pound of sifted sugar; when they are well mixed, pour in by degrees half a pound of good clarified butter, and a little ratifia or any other flavour that may be preferred; fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish.

Mixed preserves, 1-1/2 to 2 lbs.; yolks of eggs, 10; sugar, 1/2 lb.; butter, 1/2 lb.; ratifia, lemon-brandy, or other flavouring, to the taste: baked, moderate oven, 3/4 to 1 hour.

Obs.—This is a rich and expensive, but not very refined pudding. A variation of it, known in the south as an Alderman’s Pudding, is we think, superior to it. It is made without the candied peel, and with a layer of apricot-jam only, six ounces of butter, six of sugar, the yolks of six, and the whites of two eggs.

RATIFIA PUDDING.

Flavour a pint and a half of new milk rather highly with bitter almonds, blanched and bruised, or, should their use be objected to, with three or four bay leaves and a little cinnamon; add a few grains of salt, and from four to six ounces of sugar in lumps, according to the taste. When the whole has simmered gently for some minutes, strain off the milk through a fine sieve or muslin, put it into a clean saucepan, and when it again boils stir it gradually and quickly to six well-beaten eggs which have been likewise strained; let the mixture cool, and then add to it a glass of brandy. Lay a half-paste round a well-buttered dish, and sprinkle into it an ounce of ratifias finely crumbled, grate the rind of a lemon over, and place three ounces of whole ratifias upon them, pour in sufficient of the custard to soak them; an hour afterwards add the remainder, and send the pudding to a gentle oven: half an hour will bake it.

New milk, 1-1/2 pint; bitter almonds, 6 or 7 (or bay leaves, 3 to 5, and bit of cinnamon); sugar, 4 to 6 oz.; eggs, 6; brandy, 1 wineglassful; ratifias, 4 oz.; rind 1/2 lemon: baked 1/2 hour.

THE ELEGANT ECONOMIST’S PUDDING. [Baked version]

We have already given a receipt for an exceedingly good boiled pudding bearing this title, but we think the baked one answers even better, and it is made with rather more facility.

Butter a deep tart-dish well, cut the slices of plum-pudding to join exactly in lining it, and press them against it lightly to make them adhere, as without this precaution they are apt to float off; pour in as much custard (previously thickened and left to become cold), or any other sweet pudding mixture, as will fill the dish almost to the brim; cover the top with thin slices of the plum pudding, and bake it in a slow oven from thirty minutes to a full hour, according to the quantity and quality of the contents.

One pint of new milk poured boiling on an ounce and a half of tous-les-mois, smoothly mixed with a quarter of a pint of cold milk, makes with the addition of four ounces of sugar, four small eggs, a little lemon-grate, and two or three bitter almonds, or a few drops of ratifia, an excellent pudding of this kind; it should be baked nearly three-quarters of an hour in a quite slow oven. Two ounces and a half of arrow-root may be used in lieu of the tous-les-mois.

RICH BREAD AND BUTTER PUDDING.

Give a good flavour of lemon-rind and bitter almonds, or of cinnamon, if preferred, to a pint of new milk, and when it has simmered a sufficient time for this, strain and mix it with a quarter of a pint of rich cream; sweeten it with four ounces of sugar in lumps, and stir it while still hot to five well-beaten eggs; throw in a few grains of salt, and move the mixture briskly with a spoon as a glass of brandy is added to it.

Have ready in a thickly-buttered dish three layers of thin bread and butter cut from a half-quartern loaf, with four ounces of currants, and one and a half of finely shred candied peel, strewed between and over them; pour the eggs and milk on them by degrees, letting the bread absorb one portion before another is added: it should soak for a couple of hours before the pudding is taken to the oven, which should be a moderate one. Half an hour will bake it. It is very good when made with new milk only; and some persons use no more than a pint of liquid in all, but part of the whites of the eggs may then be omitted. Cream may be substituted for the entire quantity of milk at pleasure.

New milk, 1 pint; rind of small lemon, and 6 bitter almonds bruised (or 1/2 drachm of cinnamon): simmered 10 to 20 minutes. Cream, 1/4 pint; sugar, 4 oz.; eggs, 6; brandy, 1 wineglassful. Bread and butter, 3 layers; currants, 4 oz.; candied orange or lemon-rind, 1-1/2 oz.: to stand 2 hours, and to be baked 30 minutes in a moderate oven.

COMMON BREAD AND BUTTER PUDDING.

Sweeten a pint and a half of milk with four ounces of Lisbon sugar; stir it to four large well-beaten eggs, or to five small ones, grate half a nutmeg to them, and pour the mixture into a dish which holds nearly three pints, and which is filled almost to the brim with layers of bread and butter, between which three ounces of currants have been strewed. Lemon-grate, or orange-flower water can be added to this pudding instead of nutmeg, when preferred. From three quarters of an hour to an hour will bake it.

Milk, 1-1/2 pint; Lisbon sugar, 4 oz.; eggs, 4 large, or 5 small; 1/2 small nutmeg; currants, 3 oz.: baked 3/4 to 1 hour.

A GOOD SEMOULINA, OR SOUJEE PUDDING.

Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy; continue the stirring from eight to ten minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon; next add the grated rind of a lemon, and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs; pour it into a buttered dish, and bake it about half an hour in a moderate oven. Boil the soujee exactly as the semoulina.

New milk, 1-1/2 pint; semoulina, 2-1/2 oz.: 7 to 8 minutes. Sugar, 3-1/2 oz.; butter, 2 oz.; rind of lemon; eggs, 5: baked in moderate oven, 1/2 hour. Or, soujee, 4 oz.; other ingredients as above.

SAXE-GOTHA PUDDING, OR TOURTE.

Blanch and pound to the smoothest possible paste, a couple of ounces of Jordan almonds, and four or five bitter ones; add to them, spoonful by spoonful quite at first, four eggs which have been whisked very light; throw in gradually two ounces of pounded sugar, and then four ounces of the finest bread-crumbs. Just melt, but without heating, two ounces of fresh butter, and add it in very small portions to the other ingredients, beating each well to them until it ceases to appear on the surface. Pour the paste thus prepared upon a pint of red currants, ready mixed in a tart-dish with four ounces of pounded sugar, and bake them gently for about half an hour.

Raspberries and currants mixed, and Kentish or morella cherries, will make most excellent varieties of this dish: the Kentish cherries should be stoned for it, the morellas left entire. Should the paste be considered too rich, a part or the whole of the butter can be omitted; or again, it may on occasion be made without the almonds; but the reader is recommended to try the receipt in the first instance without any variation from it. The crust will be found delicious if well made. Like all mixtures of the kind it must be kept light by constant beating, as the various ingredients are added to the eggs, which should themselves be whisked to a very light froth before they are used.

Jordan almonds, 2 oz.; bitter almonds, 4 or 5; eggs, 4; pounded sugar, 2 oz.; bread-crumbs, 4 oz.; fresh butter, 2 oz. Red currants, (or other fruit) 1 pint; sugar, 4 oz.: 1/2 hour.

BADEN-BADEN PUDDINGS.

Prepare the same paste as for the preceding receipt, and add to it by degrees a couple of tablespoonsfuls of fine raspberry, strawberry, or apricot jam, which has previously been worked smooth with the back of a spoon; half fill some buttered pattypans or small cups with the mixture and bake the puddings in a gentle oven from fifteen to twenty minutes, or rather longer should it be very slow.

For variety, omit the preserve, and flavour the puddings with the lightly grated rind of a fresh lemon, and with an ounce or so of candied peel shred small; or with a little vanilla pounded with a lump or two of sugar, and sifted through a hair sieve; or with from three to four drachms of orange flowers pralineés reduced to powder; or serve them quite plain with a fruit sauce.

SUTHERLAND OR CASTLE PUDDINGS.

Take an equal weight of eggs in the shell, of good butter, of fine dry flour, and of sifted sugar. First, whisk the eggs for ten minutes or until they appear extremely light, then throw in the sugar by degrees, and continue the whisking for four or five minutes; next, strew in the flour, also gradually, and when it appears smoothly blended with the other ingredients, pour the butter to them in small portions, each of which should be beaten in until there is no appearance of it left. It should previously be just liquefied with the least possible degree of heat: this may be effected by putting it into a well-warmed saucepan, and shaking it round until it is dissolved.

A grain or two of salt should be thrown in with the flour; and the rind of half a fine lemon rasped on sugar or grated, or some pounded mace, or any other flavour can be added at choice. Pour the mixture directly it is ready into well-buttered cups, and bake the puddings from twenty to twenty-five minutes. When cold they resemble good pound cakes, and may be served as such. Wine sauce should be sent to table with them.

Eggs, 4; their weight in flour, sugar, and butter; little salt; flavouring of pounded mace or lemon-rind.

Obs.—Three eggs are sufficient for a small dish of these puddings. They may be varied with an ounce or two of candied citron; or with a spoonful of brandy, or a little orange-flower water. The mode we have given of making them will be found perfectly successful if our directions be followed with exactness. In a slow oven they will not be too much baked in half an hour.

MADELEINE PUDDINGS.

To be served cold.

Take the same ingredients as for the Sutherland puddings, but clarify an additional ounce of butter; skim, and then fill some round tin pattypans with it almost to the brim; pour it from one to the other until all have received a sufficient coating to prevent the puddings from adhering to them, and leave half a teaspoonful in each; mix the remainder with the eggs, sugar, and flour, beat the whole up very lightly, fill the pans about two-thirds full, and put them directly into a rather brisk oven, but draw them towards the mouth of it when they are sufficiently coloured; from fifteen to eighteen minutes will bake them.

Turn them out, and drain them on a sheet of paper. When they are quite cold, with the point of the knife take out a portion of the tops, hollow the puddings a little, and fill them with rich apricot-jam, well mixed with half its weight of pounded almonds, of which two in every ounce should be bitter ones.

A COMMON RICE PUDDING.

Throw six ounces of rice into plenty of cold water, and boil it gently from eight to ten minutes; drain it well in a sieve or strainer, and put it into a clean saucepan with a quart of milk; let it stew until tender, sweeten it with three ounces of sugar, stir to it, gradually, three large, or four small eggs, beaten and strained; add grated nutmeg, lemon rind, or cinnamon to give it flavour, and bake it one hour in a gentle oven.

Rice, 6 oz.: in water, 8 to 10 minutes. Milk, 1 quart: 3/4 to 1 hour. Sugar, 3 oz.; eggs, 3 large, or 4 small; flavouring of nutmeg lemon-rind, or cinnamon: bake 1 hour, gentle oven.

QUITE CHEAP RICE PUDDING.

Boil the rice in water, as for a currie, and while it is still warm, mix with it a pint and a half of milk, and three fresh or four or five French eggs (at many seasons of the year these last, which are always cheap, are very good, and answer excellently for puddings.) Sweeten it with pale brown sugar, grate nutmeg on the top, and bake it slowly until it is firm in every part.

A GOOD GROUND RICE PUDDING.

Mix very smoothly five ounces of flour of rice (or of ground rice, if preferred), with half a pint of milk, and pour it into a pint and a half more which is boiling fast; keep it stirred constantly over a gentle fire from ten to twelve minutes, and be particularly careful not to let it burn to the pan; add to it before it is taken from the fire, a quarter of a pound of good butter, from five to six ounces of sugar, roughly powdered, and a few grains of salt; turn it into a pan, and stir it for a few minutes, to prevent its hardening at the top; then mix with it, by degrees but quickly, the yolks of eight eggs, and the whites of two, the grated or rasped rind of a fine lemon, and a glass of brandy. Lay a border of rich paste round a buttered dish, pour in the pudding, strain a little clarified butter over the top, moisten the paste with a brush, or small bunch of feathers dipped in cold water, and sift plenty of sugar on it, but less over the pudding itself. Send it to a very gentle oven to be baked for three-quarters of an hour.

Rice-flour (or ground rice), 5 oz.; new milk, 1 quart: 10 to 12 minutes. Butter, 4 oz.; sugar, 5 to 6 oz.; salt, 1/2 saltspoonful; yolks, 8 eggs; whites, 2; rind, 1 large lemon; brandy, large wineglassful: 3/4 hour, slow oven.

Obs.—These proportions are sufficient for a pudding of larger size than those served usually at elegant tables; they will make two small ones; or two-thirds of the quantity may be taken for one of moderate size. Lemon-brandy or ratifia, or a portion of each, may be used to give it flavour, with good effect; and it may be enriched, if this be desired, by adding to the other ingredients from three to four ounces of Jordan almonds, finely pounded, and by substituting cream for half of the milk.

COMMON GROUND RICE PUDDING.

One pint and a half of milk, three ounces and a half of rice, three of Lisbon sugar, one and a half of butter, some nutmeg, or lemon-grate, and four eggs, baked slowly for half an hour, or more, if not quite firm.

POTATO PUDDING.

With a pound and a quarter of fine mealy potatoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces of butter, five or six of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon. Pour the mixture into a well-buttered dish, and bake it in a moderate oven for nearly three-quarters of an hour. It should be turned out and sent to table with fine sugar sifted over it; or for variety, red currant jelly, or any other preserve, may be spread on it as soon as it is dished.

Potatoes, 1-1/4 lb.; butter, 3 oz.; sugar, 5 or 6 oz.; eggs, 5 or 6; lemon-rind, 1; salt, few grains: 40 to 45 minutes.

Obs.—When cold, this pudding eats like cake, and may be served as such, omitting, of course, the sugar or preserve when it is dished.

A RICHER POTATO PUDDING.

Beat well together fourteen ounces of mashed potatoes, four ounces of butter, four of fine sugar, five eggs, the grated rind of a small lemon, and a slight pinch of salt; add half a glass of brandy, and pour the pudding into a thickly-buttered dish or mould, ornamented with slices of candied orange or; pour a little clarified butter on the top, and then sift plenty of white sugar over it.

Potatoes, 14 oz.; butter, 4 oz.; sugar, 4 oz.; eggs, 5; lemon-rind, 1; little salt; brandy, 1/2 glassful; candied peel, 1-1/2 to 2 oz.: 40 minutes.

Obs.—The potatoes for these receipts should be lightly and carefully mashed, but never pounded in a mortar, as that will convert them into a heavy paste. The better plan is to prepare them by Captain Kater’s receipt (see recipe below), when they will fall to powder almost of themselves; or they may be grated while hot through a wire sieve. From a quarter to a half pint of cream is, by many cooks, added always to potato puddings.

TO BOIL POTATOES. (Captain Kater’s Receipt.)

Wash, wipe, and pare the potatoes, cover them with cold water, and boil them gently until they are done, pour off the water, and sprinkle a little fine salt over them; then take each potato separately with a spoon, and lay it into a clean warm cloth, twist this so as to press all the moisture from the vegetable, and render it quite round; turn it carefully into a dish placed before the fire, throw a cloth over, and when all are done, send them to table quickly. Potatoes dressed in this way are mashed without the slightest trouble; it is also by far the best method of preparing them for puddings or for cakes.

A GOOD SPONGE CAKE PUDDING.

Slice into a well-buttered tart-dish three penny sponge biscuits, and place on them a couple of ounces of candied orange or lemon rind cut in strips. Whisk thoroughly six eggs, and stir to them boiling a pint and a quarter of new milk, in which three ounces of sugar have been dissolved; grate in the rind of a small lemon, and when they are somewhat cooled, add half a wineglassful of brandy, while still just warm, pour the mixture to the cakes, and let it remain an hour; then strain an ounce and a half of clarified butter over the top, or strew pounded sugar rather thickly on it, and bake the pudding three quarters of an hour or longer in a gentle oven.

Sponge cakes, 3; candied peel, 2 oz.; eggs, 6; new milk, 1-1/4 pint; sugar, 3 oz.; lemon-rind, 1; brandy, 1/2 glass; butter, 1 oz.; sifted sugar, 1-1/2 oz.: 3/4 hour.

CAKE AND CUSTARD, AND VARIOUS OTHER INEXPENSIVE PUDDINGS.

Even when very dry, the remains of a sponge or a Savoy cake will serve excellently for a pudding, if lightly broken up, or crumbled, and intermixed or not, with a few ratifias or macaroons, which should also be broken up.

A custard composed of four eggs to the pint of milk if small, and three if very large and fresh, and not very highly sweetened, should be poured over the cake half an hour at least before it is placed in the oven (which should be slow); and any flavour given to it which may be liked.

An economical and clever cook will seldom be at a loss for compounding an inexpensive and good pudding in this way. More or less of the cake can be used as may be convenient. Part of a mould of sweet rice or the remains of a dish of Arocē Docē, and various other preparations may be turned to account in a similar manner; but the custard should be perfectly and equally mingled with whatever other ingredients are used.

Macaroni boiled tender in milk, or in milk and water, will make an excellent pudding; and sago stewed very thick, will supply another; the custard may be mixed with this last while it is still just warm. Two ounces well washed, and slowly heated in a pint of liquid, will be tender in from fifteen to twenty minutes.

All these puddings will require a gentle oven, and will be ready to serve when they are firm in the centre, and do not stick to a knife when plunged into it.

BAKED APPLE PUDDING, OR CUSTARD.

Weigh a pound of good boiling apples after they are pared and cored, and stew them to a perfectly smooth marmalade, with six ounces of sugar, and a spoonful or two of wine; stir them often that they may not stick to the pan. Mix with them while they are still quite hot, three ounces of butter, the grated rind and the strained juice of a lemon, and lastly, stir in by degrees the well-beaten yolks of five eggs, and a dessertspoonful of flour, or in lieu of the last, three or four Naples’ biscuits, or macaroons crushed small. Bake the pudding for a full half hour in a moderate oven, or longer should it be not quite firm in the middle. A little clarified butter poured on the top, with sugar sifted over, improves all baked puddings.

Apples 1 lb.; sugar, 6 oz.; wine 1 glassful; butter, 3 oz.; juice and rind, 1 lemon; 5 eggs: 1/2 hour, or more.

Obs.—Many cooks press the apples through a sieve after they are boiled, but this is not needful when they are of a good kind, and stewed, and beaten smooth.

DUTCH CUSTARD, OR BAKED RASPBERRY PUDDING.

Lay into a tart-dish a border of puff-paste, and a pint and a half of freshly-gathered raspberries, well mixed with three ounces of sugar. Whisk thoroughly six large eggs with three ounces more of sugar, and pour it over the fruit: bake the pudding from twenty-five to thirty minutes in a moderate oven.

Break the eggs one at a time into a cup, and with the point of a small three-pronged fork take off the specks or germs, before they are beaten.

Raspberries, 1-1/2 pint; sugar, 6 oz.; eggs, 6: 25 to 30 minutes.

GABRIELLE’S PUDDING, OR SWEET CASSEROLE OF RICE.

Wash half a pound of the best Carolina rice, drain it on a hair-sieve, put it into a very clean stewpan or saucepan, and pour on it a quart of cold new milk. Stir them well together, and place them near the fire that the rice may swell very gradually; then let it simmer as gently as possible for about half an hour, or until it begins to be quite tender; mix with it then, two ounces of fresh butter and two and a half of pounded sugar, and let it continue to simmer softly until it is dry and sufficiently tender,[151] to be easily crushed to a smooth paste with a strong wooden spoon. Work it to this point, and then let it cool.

Before it is taken from the fire, scrape into it the outside of some sugar which has been rubbed upon the rind of a fresh lemon. Have ready a tin mould of pretty form, well buttered in every part; press the rice into it while it is still warm, smooth the surface, and let it remain until cold.

Should the mould be one which opens at the ends, the pudding will come out easily; but if it should be in a plain common one, just dip it into hot water to loosen it; turn out the rice, and then again reverse it on to a tin or dish, and with the point of a knife mark round the top a rim of about an inch wide; then brush some clarified butter over the whole pudding, and set it into a brisk oven.

When it is of an equal light golden brown draw it out, raise the cover carefully where it is marked, scoop out the rice from the inside, leaving only a crust of about an inch thick in every part, and pour into it some preserved fruit warmed in its own syrup, or fill it with a compôte of plums or peaches; or with some good apples boiled with fine sugar to a smooth rich marmalade.

This is a very good as well as an elegant dish: it may be enriched with more butter, and by substituting cream for the milk in part or entirely but it is excellent without either.

151.  Unless the rice be boiled slowly, and very dry, it will not answer for the casserole.

Rice, 1/2 lb.; new milk, 1 quart: 1/2 hour. Fresh butter, 2 oz.; pounded sugar, 2-1/2 oz.; rasped rind, 1 lemon: 1/2 hour or more.

Obs.—The precise time of baking the pudding cannot well be specified: it only requires colour.

VERMICELLI PUDDING WITH APPLES OR WITHOUT, AND PUDDINGS OF SOUJEE AND SEMOLA.

Drop gradually into an exact quart of boiling milk four ounces of very fresh vermicelli, crushing it slightly with one hand and letting it fall gently from the fingers, and stirring the milk with a spoon held in the other hand, to prevent the vermicelli from gathering into lumps.

Boil it softly until it is quite tender and very thick, which it will be usually in about twenty minutes, during which time it must be very frequently stirred; then work in two ounces of fresh butter and four of pounded sugar; turn the mixture into a bowl or pan, and stir it occasionally until it has cooled down.

Whisk five good eggs until they are very light, beat them gradually and quickly to the other ingredients, add the finely grated rind of a lemon or a little lemon-brandy or ratifia, and pour the pudding when nearly cold into a buttered dish, and just cover the surface with apples pared, cored, and quartered; press them into the pudding-mixture, to the top of which they will immediately rise again, and place the dish in a very gentle oven for three-quarters of an hour, or longer if needed to render the fruit quite tender. The apples should be of the best quality for cooking.

This is an exceedingly nice pudding if well made and well baked. The butter can be omitted to simplify it.

Milk, 1 quart; vermicelli, 4 oz.: boiled about 20 minutes. Butter 2 oz.; (when used) pounded sugar, 1/4 lb.; eggs, 5: baked slowly 3/4 hour or more.

For a plain common vermicelli pudding omit the apples and one egg: for a very good one use six eggs, and the butter; and flavour it delicately with orange-flower water, vanilla, or aught else that may be preferred. We have often had an ounce or two of candied citron sliced very thin mingled with it.

Puddings of soujee and semola are made in precisely the same manner, with four ounces to the quart of milk, and ten minutes boiling.

NORMANDY PUDDING. (GOOD.)

Boil, until very soft and dry, eight ounces of rice in a pint and a half, or rather more, of water,[152] stir to it two ounces of fresh butter and three of sugar, and simmer it for a few minutes after they are added; then pour it out, and let it cool for use. Strip from the stalks as many red currants, or Kentish cherries, as will fill a tart-dish of moderate size, and for each pint of the fruit allow from three to four ounces of sugar.

Line the bottom and sides of a deep dish with part of the rice; next, put in a thick layer of fruit and sugar; then one of rice and one of fruit alternately until the dish is full. Sufficient of the rice should be reserved to form a rather thick layer at the top: smooth this equally with a knife, sift sugar thickly on it, or brush it with good cream, and send the pudding to a moderate oven for half an hour, or longer, should it be large. Morella cherries, with a little additional sugar, make an excellent pudding of this kind.

152.  A quart of milk can be substituted for this; but with the fruit, water perhaps answers better.

COMMON BAKED RAISIN PUDDING.

Beat well together three-quarters of a pound of flour, the same quantity of raisins, six ounces of beef-suet, finely chopped, a small pinch of salt, some grated nutmeg, and three eggs which have been thoroughly whisked, and mixed with about a quarter of a pint of milk, or less than this, should the eggs be large. Pour the whole into a buttered dish, and bake it an hour and a quarter. For a large pudding, increase the quantities one half. 

Flour and stoned raisins, each 3/4 lb.; suet, 6 oz.; salt, small pinch; nutmeg, 1/2 teaspoonful; eggs, 3; milk, 1/4 pint: 1-1/4 hour.

A RICHER BAKED RAISIN PUDDING.

Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three-quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed to make the whole into a very thick batter: bake the pudding a few minutes longer than the preceding one. The addition of sugar will be found no improvement as it will render it much less light.

Sultana raisins are well adapted to these puddings, as they contain no pips, and from their delicate size sooner become tender in the baking than the larger kinds.

THE POOR AUTHOR’S PUDDING.

Flavour a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the thin rind of a small lemon; add a few grains of salt, and three ounces of sugar, and turn the whole into a deep basin: when it is quite cold, stir to it three well-beaten eggs, and strain the mixture into a pie-dish.

Cover the top entirely with slices of bread free from crust, and half an inch thick, cut so as to join neatly, and buttered on both sides: bake the pudding in a moderate oven for about half an hour, or in a Dutch oven before the fire.

New milk, 1 quart; cinnamon, or lemon-rind; sugar, 3 oz.; little salt; eggs, 3; buttered bread: baked 1/2 hour.

PUDDING À LA PAYSANNE. (Cheap and Good – fruit and breadcrumbs)

Fill a deep tart-dish with alternate layers of well-sugared fruit, and very thin slices of the crumb of a light stale loaf; let the upper layer be of fruit, and should it be of a dry kind, sprinkle over it about a dessertspoonful of water, or a little lemon-juice: raspberries, currants, and cherries, will not require this.

Send the pudding to a somewhat brisk oven to be baked for about half an hour. The proportion of sugar used must be regulated, of course, by the acidity of the fruit. For a quart of ripe greengages, split and stoned, five ounces will be sufficient.

THE CURATE’S PUDDING.

This is but a variation of the pudding à la Paysanne which precedes it, but as it is both good and inexpensive it may be acceptable to some of our readers.

Wash, wipe, and pare some quickly grown rhubarb-stalks, cut them into short lengths, and put a layer of them into a deep dish with a spoonful or two of Lisbon sugar; cover these evenly with part of a penny roll sliced thin; add another thick layer of fruit and sugar, then one of bread, then another of the rhubarb, cover this last with a deep layer of fine bread-crumbs well mingled with about a tablespoonful of sugar, pour a little clarified butter over them, and send the pudding to a brisk oven. From thirty to forty minutes will bake it.

Good boiling apples sliced, sweetened, and flavoured with nutmeg or grated lemon-rind, and covered with well buttered slices of bread, make an excellent pudding of this kind, and so do black currants likewise, without the butter.

A LIGHT BAKED BATTER PUDDING.

With three heaped tablespoonsful or about six ounces of flour mix a small saltspoonful of salt, and add very gradually to it three fresh eggs which have been cleared in the usual way or strained, and whisked to a light froth. Beat up the batter well, then stir to it by degrees a pint of new milk, pour it into a buttered dish, set it immediately into a rather brisk oven, and bake it three-quarters of an hour. If properly managed, it will be extremely light and delicate, and the surface will be crisp. When good milk cannot be had for it, another egg, or the yolk of one at least, should be added. Send preserved or stewed fruit to table with it. The same mixture may be baked in buttered cups from twenty to thirty minutes, turned out, and served with sugar sifted thickly over.

In some counties an ounce or two of very finely minced suet is usually mixed with baked batter puddings, which are enriched, but not improved, we think, by the addition; but that is entirely a matter of taste.

A YEAR’S COOKERY. GIVING DISHES FOR BREAKFAST, LUNCHEON, AND DINNER, FOR EVERY DAY OF THE YEAR BY PHYLLIS BROWNE [1882]

HASTY PUDDING

Put as much milk as will be required into a saucepan with a pinch of salt. Let it boil up, then sprinkle flour slowly in with the left hand, at the same time stirring the pudding briskly with a spoon held in the right hand. If any lumps collect, draw them to the side of the fire and press them out with the back of the spoon. When the pudding is a thick paste, let it boil a minute of two longer, still stirring it, then put it into a pie-dish with a slice of fresh butter, and serve. Treacle or sugar and cream may be eaten with this pudding.

Hasty pudding can be eaten at breakfast instead of porridge.

BROWN BREAD PUDDING

Collect the pieces of stale brown bread there may be in the house, break them up into very small pieces, and put as many as will weigh 6oz. in a basin. Pour upon them the third of a pint of boiling milk, place a plate on the basin, and let the bread soak till soft. Squeeze the pudding dry, beat it with a fork, and take out any hard pieces there may be in it; then add two well-beaten eggs. Put the mixture into a pint mould that has been well buttered, place a piece of greased paper on the top, and steam it for an hour and a quarter. Turn it on a hot dish, and serve. For a superior pudding the yolks of four eggs and the whites of two may be used, and a little cream may be put in with the milk. When two eggs only are used, the pudding must be squeezed dry before the eggs are added, or it will not turn out. This pudding will be much improved if a little whip sauce is poured round it.

WHIP SAUCE [For recipe above]

Put the yolks of two eggs into a gallipot, with a dessert-spoonful of sifted sugar, a glass of common white wine (orange wine will do for this purpose), the grated rind of a lemon, and a very small piece of cinnamon, Set the gallipot in a small stew pan which has in it hot water to the depth of two inches, put it on the fire, and whisk the sauce till it comes to a thick froth, then pour it round the pudding. If preferred, fruit syrup and a little milk may be used instead of wine. The sauce must not be allowed to boil.

BAKED BATTER PUDDING [SERVED WITH BUTTER, JAM, SUGAR, ETC]

Make some batter; Put into a bowl for large table-spoonfuls of flour and a little salt, and make a smooth paste with milk, being careful to put in a little at a time, and to beat the batter briskly. When it is quite smooth, add the rest of the milk (about three-quarters of a pint) and two well beaten eggs. Make the batter an hour or two before it is wanted, but beat it up again with a small spoonful of baking powder the last thing before it is used. It ought to have bubbles in it, which show that it is well beaten.

Grease a pie-dish and pour in the batter, and bake in a brisk oven. It will be done enough when the batter is set in the middle, and is coloured brightly, and will take about an hour and a half. It is usual to choose a dish that the batter will not quite fill, but the pudding will be more acceptable to many people if the batter is not more than three-quarters of an inch thick. Cold butter and sugar, or jam, may be served as accompaniments. A pleasing variety will be afforded by filling the dish half full of good baking apples cored and sliced before pouring the batter in. Or a thin layer of batter at the bottom of the dish may be baked, and when it is set jam may be spread upon it, and the remainder of the batter poured upon this.

Victorian Recipes from HIGH-CLASS COOKERY MADE EASY. [Economical Cookery] By Mrs. Hart. [1880]

STRAWBERRY TOASTS.

Cut two slices of bread in strips an inch in length, switch two eggs into a cup of milk, sweeten and flavour with vanilla, soak the slices of bread in it for ten minutes, fry them in fresh butter, dish them, lay some strawberries on one half, and place two strips together, then set in a hot oven for five minutes. Dish in the form of a lattice-work on a folded napkin. Sprinkle with white sugar, and serve hot.

CHOCOLATE PUDDING.

Switch yolks and whites of five eggs for five minutes both together; then add one pint of milk, one ounce of sugar, and one ounce of grated chocolate. Bake in small cups set in hot water for twenty minutes. Try if cooked in the centre with a knife.

HOLLANDAISE PUDDING.

Break four sponge cakes into crumbs, three macaronis, three water biscuits, one slice of stale bread; crumble all together. Then two ounces of dried cherries, one ounce of almonds, one glass of sherry, one pint of milk poured over three eggs, whites and yolks beaten separate. Add, last of all, butter, and ornament in a basin with green angelica. Steam for three-quarters of an hour. Try with a knife to see if ready. Serve with German sauce round the base.

BASKET PUDDING.

Take three ounces of butter, three ounces of sugar, one egg rubbed to a cream, a tea-cupful of milk, three-quarters of a pound of flour, two tea-spoonfuls of baking-powder mixed with flour; add the milk to the beaten eggs, then the flour; flavour with vanilla, and bake in small timbale moulds. Empty the centre by cutting off the top. Roll the outside in red currant jelly, then in fine crumbs of almonds. Fill the centre with switched cream and garnish with strawberries. Bring a handle of green angelica across the top.

ICE CREAM.

Take a quart of cream and flavour with any kind of flavouring, such as strawberry, vanilla. Whatever is chosen, sweeten it much sweeter than for ordinary use, as it loses in freezing. Set a small pail with the cream in it into a larger vessel. Build broken ice and salt round it; and turn for half-an-hour.

MARBLE PUDDING.

Put six penny packets of gelatine to soak in a cup of milk. When soaked, add it to a pint of boiling milk, two ounces of sugar, and stir over the fire till all is dissolved. Make five parts of the milk that has the gelatine in it; flavour each with different flavourings and different colours. Colour one yellow with yolk of egg, leave one white, one brown with coffee, one red with cochineal, one green with a few drops of spinach juice; pour the mixtures into a round basin in reversible manner; let the mixture be half cooled before mixing; when cold, turn out and garnish with different shades of jelly.

PLUM PUDDING.

Take one pound of flour, half-a-pound bread-crumbs, three-quarter pound of chopped suet, one pound currants, one pound raisins, two ounces of lemon-peel, half-pound of sugar, one nutmeg, a penny-worth of spice, a few drops of vanilla, and this will take the place of brandy; three eggs and two cups of milk. Steam for two hours and a-half. Wash and clean the fruit on a clean towel, and dry in the oven. Chop the lemon-peel and mix with the fruit; and all the spice with the flour. Lastly, stir in the milk, and switch the yolks and whites of egg stiff. Steam in a greased mould or cloth that has been rung out of hot water, greased and buttered. Lay a plate at the bottom to prevent the pudding sticking to the pot. When water is to be added it must be boiling water. Boil for three hours.

COMPOTE OF RICE AND APPLES.

Place six apples in a stew-pan with one pint of water, one lemon, ten ounces of sugar, and a few drops of cochineal, and stew till tender without breaking. Soak three ounces of rice in water for one hour, drain off the water, and boil the rice in a pint of milk till very soft. Sweeten with one ounce of sugar. Dish the rice in the centre of a glass dish. Build the apples round; have the syrup reduced, and pour over the apples.

STEAMED CABINET PUDDING.

Butter a nice-shaped mould, and set it with dried cherries and angelica stock round the bottom and sides. Cut the crust from two slices of bread, and cut the bread in small dice pieces. Then have a quarter of a pound of stale sponge cake, and four macaronis crumbled, three ounces of currants, and three ounces of raisins, and one ounce of lemon-peel. Switch three eggs in a pint of milk and one glass of wine; pour over pudding, and steam.

CROQUETS AU CONFITURE.

Place three ounces of rice in a stew-pan, and cook till it is very soft, and all the milk boiled off. Switch two eggs with the rice spread out on a plate to cool; then form into round balls. Make a hole through the middle, and fill with jam; close it up, and roll the ball in egg and then in bread-crumbs, and fry in hot lard. Dish in a pyramid on a folded napkin, and sprinkle sifted sugar over it. Serve hot.

LEMON PUDDING.

Line an ashet with puff paste, place four ounces of butter, the yolks of four eggs, the juice of one lemon, three tea-spoonfuls of corn-flour wet with cold water, two ounces of sugar. Mix all together, and stir in a jug over hot water on the fire till it assumes the appearance of a custard. Bake the crust and pour the lemon mixture into it, switch the whites of the eggs to a stiff froth, with two ounces of sifted sugar, and place on top of pudding. Place for a minute in the oven, and serve hot.

VANILLA CREAM.

Soak half a sixpenny packet of gelatine in half a tea-cupful of milk, for half-an-hour; set it into a pan of warm water till it melts, then switch one breakfast-cupful of cream till stiff; then let the gelatine be cold, but so as it will run from the cup into the cream. Sweeten with one ounce of sugar and a few drops of vanilla; rinse a mould out with cold water, and set the cream for twelve hours; plunge the mould in hot water, and turn out on a glass dish, and garnish with angelica and dried cherries.

TRIFLE.

Soak four penny sponge cakes in a glass of sherry for half-an-hour; cut each sponge cake into four pieces, lay the four pieces at the bottom of a glass dish; spread a layer of strawberry jam; then have a thin custard made with two eggs and two tea-spoonfuls of corn-flour and a breakfast-cupful of milk. Let it get cold, and pour over the sponge cake and jam. Sprinkle with chopped almonds and dried cherries. Lay sponge cake and jam in alternated layers, and macaronis crumbled, till all is used up. Switch a tea-cupful of cream, and lay on the top, and garnish with pink sugar, angelica, and dried cherries.

CARAMEL PUDDING.

Break five eggs, yolks and whites; switch them together; add half-an-ounce of sweet almonds, half-an-ounce of orange peel minced fine, one and a-half ounces of soft sugar, a large breakfast-cupful of milk. Stir the eggs, almonds, sugar, and lemon-peel into milk. Grease a pint basin, and set it with dried cherries; steam for one hour slowly. Make a sauce in the following way:—Place one ounce of sugar in a pan, brown it to the colour of treacle, and pour over two glasses of water; boil for ten minutes. Serve round pudding.

Pudding Sauces

BRANDY SAUCE.

Take half-an-ounce of butter, half-an-ounce of flour, one ounce of sugar; melt together; add a tea-cupful of boiling water gradually, keeping beating all the time. When it boils, add a glass of brandy; it must not boil afterwards, as liquors lose strength in boiling.

WINE SAUCE. [or fruit sauce]

Take two table-spoonfuls of corn-flour, three ounces of sugar, an ounce of butter, and a pint of water; stir over the fire till it boils; add a glass of wine and a grated nutmeg. The juice of fresh fruit, such as strawberry, raspberry, peaches, or the juice from preserved fruit, when fresh fruit cannot be procured, may be used instead of wine.

GERMAN SAUCE.

Set a stew-pan on the fire with a pint of boiling water; set a smaller one in it, and break in the yolks of two eggs, one ounce of sugar, a glass of sherry, juice of half a lemon, half-an-ounce of butter, and a pinch of salt. This sauce must be kept switched over a moderate heat till it assumes the appearance of a switched cream. Pour over steamed puddings.

CUSTARD SAUCE.

Place one pint of milk on the fire till it gets hot, on the point of boiling. Then take the yolks of two eggs, mix smooth with a little cold milk, and two tea-spoonfuls of corn-flour, and stir into the boiling milk. A little cream is an improvement to this sauce, and a few drops of vanilla.

Victorian Pudding Recipes from Mrs Beeton’s Book of Household Management [1861]

AUNT NELLY’S PUDDING.

1224. INGREDIENTS.—1/2 lb. of flour, 1/2 lb. of treacle, 1/2 lb. of suet, the rind and juice of 1 lemon, a few strips of candied lemon-peel, 3 tablespoonfuls of cream, 2 eggs.

Mode.—Chop the suet finely; mix with it the flour, treacle, lemon-peel minced, and candied lemon-peel; add the cream, lemon-juice, and 2 well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from 3-1/2 to 4 hours.

Time.—3-1/2 to 4 hours. Sufficient for 5 or 6 persons. Seasonable at any time, but more suitable for a winter pudding.

TREACLE, OR MOLASSES.—Treacle is the uncrystallizable part of the saccharine juice drained from the Muscovado sugar, and is either naturally so or rendered uncrystallizable through some defect in the process of boiling. As it contains a large quantity of sweet or saccharine principle and is cheap, it is of great use as an article of domestic economy. Children are especially fond of it; and it is accounted wholesome. It is also useful for making beer, rum, and the very dark syrups.

BAKED APPLE DUMPLINGS (a Plain Family Dish).

1225. INGREDIENTS.—6 apples, 3/4 lb.. of suet-crust No. 1215, sugar to taste.

[I have added the suet-crust recipe below this recipe]

Mode.—Pare and take out the cores of the apples without dividing them, and make 1/2 lb. of suet-crust by recipe No. 1215; roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely. When they are formed into round balls, put them on a tin, and bake them for about 1/2 hour, or longer should the apples be very large; arrange them pyramidically on a dish, and sift over them some pounded white sugar. These may be made richer by using one of the puff-pastes instead of suet.

Time.—From 1/2 to 3/4 hour, or longer. Average cost, 1-1/2d. each.

Sufficient for 4 persons.

Seasonable from August to March, but flavourless after the end of January.

USES OF THE APPLE.—It is well known that this fruit forms a very important article of food, in the form of pies and puddings, and furnishes several delicacies, such as sauces, marmalades, and jellies, and is much esteemed as a dessert fruit. When flattened in the form of round cakes, and baked in ovens, they are called beefings; and large quantities are annually dried in the sun in America, as well as in Normandy, and stored for use during winter, when they may be stewed or made into pies. In a roasted state they are remarkably wholesome, and, it is said, strengthening to a weak stomach. In putrid and malignant fevers, when used with the juice of lemons and currants, they are considered highly efficacious.

SUET CRUST, for Pies or Puddings.

1215. INGREDIENTS.—To every lb. of flour allow 5 or 6 oz. of beef suet, 1/2 pint of water.

Mode.—Free the suet from skin and shreds; chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even 1/4 lb. will answer very well for children, or where the crust is wanted very plain.

[Note: You can use vegetable suet if preferred.]

RICH BAKED APPLE PUDDING.

1228. INGREDIENTS.—1/2 lb. of the pulp of apples, 1/2 lb. of loaf sugar, 6 oz. of butter, the rind of 1 lemon, 6 eggs, puff-paste.

Mode.—Peel, core, and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every 1/2 lb. add sifted sugar, grated lemon-rind, and 6 well-beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff-paste round the dish, and bake for rather more than 1/2 hour. The butter should not be added until the pudding is ready for the oven.

Time.—1/2 to 3/4 hour. Average cost, 1s. 10d. Sufficient for 5 or 6 persons. Seasonable from August to March.

(More Economical Apple Pudding.)

1229. INGREDIENTS.—12 large apples, 6 oz. of moist sugar, 1/4 lb. of butter, 4 eggs, 1 pint of bread crumbs.

Mode.—Pare, core, and cut the apples, as for sauce, and boil them until reduced to a pulp; then add the butter, melted, and the eggs, which should be well whisked. Beat up the pudding for 2 or 3 minutes; butter a pie-dish; put in a layer of bread crumbs, then the apple, and then another layer of bread crumbs; flake over these a few tiny pieces of butter, and bake for about 1/2 hour.

Time.—About 1/2 hour. Average cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable from August to March.

A very good economical pudding may be made merely with apples, boiled and sweetened, with the addition of a few strips of lemon-peel. A layer of bread crumbs should be placed above and below the apples, and the pudding baked for 1/2 hour.

APPLE SNOWBALLS.

1235. INGREDIENTS.—2 teacupfuls of rice, apples, moist sugar, cloves.

Mode.—Boil the rice in milk until three-parts done; then strain it off, and pare and core the apples without dividing them. Put a small quantity of sugar and a clove into each apple, put the rice round them, and tie each ball separately in a cloth. Boil until the apples are tender; then take them up, remove the cloths, and serve.

Time.—1/2 hour to boil the rice separately; 1/2 to 1 hour with the apple. Seasonable from August to March.

ALMA PUDDING.

1237. INGREDIENTS.—1/2 lb. of fresh butter, 1/2 lb. of powdered sugar, 1/2 lb. of flour, 1/4 lb. of currants, 4 eggs.

Mode.—Beat the butter to a thick cream, strew in, by degrees, the sugar, and mix both these well together; then dredge the flour in gradually, add the currants, and moisten with the eggs, which should be well beaten. When all the ingredients are well stirred and mixed, butter a mould that will hold the mixture exactly, tie it down with a cloth, put the pudding into boiling water, and boil for 5 hours; when turned out, strew some powdered sugar over it, and serve.

Time.—6 hours. Average cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

BAKED APRICOT PUDDING.

1238. INGREDIENTS.—12 large apricots, 3/4 pint of bread crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry.

Mode.—Make the milk boiling hot, and pour it on to the bread crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from 1/2 to 3/4 hour.

Time.—1/2 to 3/4 hour. Average cost, in full season, 1s. 6d. Sufficient for 4 or 5 persons. Seasonable in August, September, and October.

BAKED OR BOILED ARROWROOT PUDDING.

1240. INGREDIENTS.—2 tablespoonfuls of arrowroot, 1-1/2 pint of milk, 1 oz. of butter, the rind of 1/2 lemon, 2 heaped tablespoonfuls of moist sugar, a little grated nutmeg.

Mode.—Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about 1/2 hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar. Put the mixture into a pie-dish, round which has been placed a border of paste, grate a little nutmeg over the top, and bake the pudding from 1 to 1-1/4 hour, in a moderate oven, or boil it the same length of time in a well-buttered basin. To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well-whisked eggs, and add a tablespoonful of brandy. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the paste round the edge of the dish.

Time.—1 to 1-1/4 hour, baked or boiled. Average cost, 7d. Sufficient for 5 or 6 persons. Seasonable at any time.

A BACHELOR’S PUDDING.

1241. INGREDIENTS.—4 oz. of grated bread, 4 oz. of currants, 4 oz. of apples, 2 oz. of sugar, 3 eggs, a few drops of essence of lemon, a little grated nutmeg.

Mode.—Pare, core, and mince the apples very finely, sufficient, when minced, to make 4 oz.; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for 3 hours.

Time.—3 hours. Average cost, 9d. Sufficient for 4 or 5 persons. Seasonable from August to March.

BAKEWELL PUDDING.

(Very Rich.)

I.

1242. INGREDIENTS.—1/4 lb. of puff-paste, 5 eggs, 6 oz. of sugar, 1/4 lb. of butter, 1 oz. of almonds, jam.

Mode.—Cover a dish with thin paste, and put over this a layer of any kind of jam, 1/2 inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam, and bake for an hour in a moderate oven.

Time.—1 hour. Average cost, 1s. 6d. Sufficient for 4 or 6 persons. Seasonable at any time.

II.

1243. INGREDIENTS.—3/4 pint of bread crumbs, 1 pint of milk, 4 eggs, 2 oz. of sugar, 3 oz. of butter, 1 oz. of pounded almonds, jam.

Mode.—Put the bread crumbs at the bottom of a pie-dish, then over them a layer of jam of any kind that may be preferred; mix the milk and eggs together; add the sugar, butter, and pounded almonds; beat fill well together; pour it into the dish, and bake in a moderate oven for 1 hour.

Time.—1 hour. Average cost. 1s. 3d. to 1s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.

BARONESS PUDDING.

(Author’s Recipe.)

1244. INGREDIENTS.—3/4 lb. of suet, 3/4 lb. of raisins weighed after being stoned, 3/4 lb. of flour, 1/2 pint of milk, 1/4 saltspoonful of salt.

Mode.—Prepare the suet, by carefully freeing it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water. Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4-1/2 hours. Serve merely with plain sifted sugar, a little of which may be sprinkled over the pudding.

Time.—4-1/2 hours. Average cost, 1s. 4d. Sufficient for 7 or 8 persons. Seasonable in winter, when fresh fruit is not obtainable.

Note.—This pudding the editress cannot too highly recommend. The recipe was kindly given to her family by a lady who bore the title here prefixed to it; and with all who have partaken of it, it is an especial favourite. Nothing is of greater consequence, in the above directions, than attention to the time of boiling, which should never be less than that mentioned.

BAKED BREAD PUDDING.

1250. INGREDIENTS.—1/2 lb. of grated bread, 1 pint of milk, 4 eggs, 4 oz. of butter, 4 oz. of moist sugar, 2 oz. of candied peel, 6 bitter almonds, 1 tablespoonful of brandy.

Mode.—Put the milk into a stewpan, with the bitter almonds; let it infuse for 1/4 hour; bring it to the boiling point; strain it on to the bread crumbs, and let these remain till cold; then add the eggs, which should be well whisked, the butter, sugar, and brandy, and beat the pudding well until all the ingredients are thoroughly mixed; line the bottom of a pie-dish with the candied peel sliced thin, put in the mixture, and bake for nearly 3/4 hour.

Time.—Nearly 3/4 hour. Average cost, 1s. 4d.

Sufficient for 5 or 6 persons. Seasonable at any time.

Note.—A few currants may be substituted for the candied peel, and will be found an excellent addition to this pudding: they should be beaten in with the mixture, and not laid at the bottom of the pie-dish.

VERY PLAIN BREAD PUDDING.

1251. INGREDIENTS.—Odd pieces of crust or crumb of bread; to every quart allow 1/2 teaspoonful of salt, 1 teaspoonful of grated nutmeg, 3 oz. of moist sugar, 1/2 lb. of currants, 1-1/4 oz. of butter.

Mode.—Break the bread into small pieces, and pour on them as much boiling water as will soak them well. Let these stand till the water is cool; then press it out, and mash the bread with a fork until it is quite free from lumps. Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together, and put it into a well-buttered pie-dish. Smooth the surface with the back of a spoon, and place the butter in small pieces over the top; bake in a moderate oven for 1-1/2 hour, and serve very hot. Boiling milk substituted for the boiling water would very much improve this pudding.

Time.—1-1/2 hour. Average cost, 6d., exclusive of the bread. Sufficient for 6 or 7 persons. Seasonable at any time.

BOILED BREAD PUDDING.

1252. INGREDIENTS.—1-1/2 pint of milk, 3/4 pint of bread crumbs, sugar to taste, 4 eggs, 1 oz. of butter, 3 oz. of currants, 1/4 teaspoonful of grated nutmeg.

Mode.—Make the milk boiling, and pour it on the bread crumbs; let these remain till cold; then add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked, and dried. Beat the pudding well, and put it into a buttered basin; tie it down tightly with a cloth, plunge it into boiling water, and boil for 1-1/4 hour; turn it out of the basin, and serve with sifted sugar. Any odd pieces or scraps of bread answer for this pudding; but they should be soaked overnight, and, when wanted for use, should have the water well squeezed from them.

Time.—1-1/4 hour. Average cost, 1s. Sufficient for 6 or 7 persons. Seasonable at any time.

BROWN-BREAD PUDDING.

1253. INGREDIENTS.—3/4 lb. of brown-bread crumbs, 1/2 lb. of currants, 1/2 lb. of suet, 1/4 lb. of moist sugar, 4 eggs, 2 tablespoonfuls of brandy, 2 tablespoonfuls of cream, grated nutmeg to taste.

Mode.—Grate 3/4 lb. of crumbs from a stale brown loaf; add to these the currants and suet, and be particular that the latter is finely chopped. Put in the remaining ingredients; beat the pudding well for a few minutes; put it into a buttered basin or mould; tie it down tightly, and boil for nearly 4 hours. Send sweet sauce to table with it.

Time.—Nearly 4 hours. Average cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time; but more suitable for a winter pudding.

MINIATURE BREAD PUDDINGS.

1254. INGREDIENTS.—1 pint of milk, 1/2 lb. of bread crumbs, 4 eggs, 2 oz. of butter, sugar to taste, 2 tablespoonfuls of brandy, 1 teaspoonful of finely-minced lemon-peel.

Mode.—Make the milk boiling, pour it on to the bread crumbs, and let them soak for about 1/2 hour. Beat the eggs, mix these with the bread crumbs, add the remaining ingredients, and stir well until all is thoroughly mixed. Butter some small cups; rather more than half fill them with the mixture, and bake in a moderate oven from 20 minutes to 1/2 hour, and serve with sweet sauce. A few currants may be added to these puddings: about 3 oz. will be found sufficient for the above quantity.

Time.—20 minutes to 1/2 hour. Average cost, 10d. Sufficient for 7 or 8 small puddings. Seasonable at any time.

BAKED BREAD-AND-BUTTER PUDDING.

1255. INGREDIENTS.—9 thin slices of bread and butter, 1-1/2 pint of milk, 4 eggs, sugar to taste, 1/4 lb. of currants, flavouring of vanilla, grated lemon-peel or nutmeg.

Mode.—Cut 9 slices of bread and butter not very thick, and put them into a pie-dish, with currants between each layer and on the top. Sweeten and flavour the milk, either by infusing a little lemon-peel in it, or by adding a few drops of essence of vanilla; well whisk the eggs, and stir these to the milk. Strain this over the bread and butter, and bake in a moderate oven for 1 hour, or rather longer. This pudding may be very much enriched by adding cream, candied peel, or more eggs than stated above. It should not be turned out, but sent to table in the pie-dish, and is better for being made about 2 hours before it is baked.

Time.—1 hour, or rather longer. Average cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.

CANARY PUDDING.

1258. INGREDIENTS.—The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs.

Mode.—Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce.

Time.—2 hours. Average cost, 9d. Sufficient for 4 or 5 persons. Seasonable at any time.

BAKED OR BOILED CARROT PUDDING.

1259. INGREDIENTS.—1/2 lb. of bread crumbs, 4 oz. of suet, 1/4 lb. of stoned raisins, 3/4 lb. of carrot, 1/4 lb. of currants, 3 oz. of sugar, 3 eggs, milk, 1/4 nutmeg.

Mode.—Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2-1/2 hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve.

Time.—2-1/2 hours to boil; 1 hour to bake. Average cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable from September to March.

CARROTS, says Liebig, contain the same kind of sugar as the juice of the sugar-cane.

ROYAL COBURG PUDDING.

1260. INGREDIENTS.—1 pint of new milk, 6 oz. of flour, 6 oz. of sugar, 6 oz. of butter, 6 oz. of currants, 6 eggs, brandy and grated nutmeg to taste.

Mode.—Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce.

Time.—3/4 hour. Average cost, 1s. 9d. Sufficient for 7 or 8 persons. Seasonable at any time.

FIG PUDDING.

I.

1275. INGREDIENTS.—2 lbs. of figs, 1 lb. of suet, 1/2 lb. of flour, 1/2 lb. of bread crumbs, 2 eggs, milk.

Mode.—Cut the figs into small pieces, grate the bread finely, and chop the suet very small; mix these well together, add the flour, the eggs, which should be well beaten, and sufficient milk to form the whole into a stiff paste; butter a mould or basin, press the pudding into it very closely, tie it down with a cloth, and boil for 3 hours, or rather longer; turn it out of the mould, and serve with melted butter, wine-sauce, or cream.

Time.—3 hours, or longer. Average cost, 2s. Sufficient for 7 or 8 persons. Seasonable.—Suitable for a winter pudding.

II.

(Staffordshire Recipe.)

1276. INGREDIENTS.—1 lb. of figs, 6 oz. of suet, 3/4 lb. of flour, milk.

Mode.—Chop the suet finely, mix with it the flour, and make these into a smooth paste with milk; roll it out to the thickness of about 1/2 inch, cut the figs in small pieces, and strew them over the paste; roll it up, make the ends secure, tie the pudding in a cloth, and boil it from 1-1/2 to 2 hours.

Time.—1-1/2 to 2 hours. Average cost, 1s. 1d. Sufficient for 5 or 6 persons. Seasonable at any time.

GINGER PUDDING.

1281. INGREDIENTS.—1/2 lb. of flour, 1/4 lb. of suet, 1/4 lb. of moist sugar, 2 large teaspoonfuls of grated ginger.

Mode.—Shred the suet very fine, mix it with the flour, sugar, and ginger; stir all well together; butter a basin, and put the mixture in dry; tie a cloth over, and boil for 3 hours.

Time.—3 hours. Average cost, 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

GOLDEN PUDDING.

1282. INGREDIENTS.—1/4 lb. of bread crumbs, 1/4 lb. of suet, 1/4 lb. of marmalade, 1/4 lb. of sugar, 4 eggs.

Mode.—Put the bread crumbs into a basin; mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed, put it into a mould or buttered basin; tie down with a floured cloth, and boil for 2 hours. When turned out, strew a little fine-sifted sugar over the top, and serve.

Time.—2 hours. Average cost, 11d. Sufficient for 5 or 6 persons. Seasonable at any time.

Note.—The mould may be ornamented with stoned raisins, arranged in any fanciful pattern, before the mixture is poured in, which would add very much to the appearance of the pudding. For a plainer pudding, double the quantities of the bread crumbs, and if the eggs do not moisten it sufficiently, use a little milk.

Victorian Recipes from A Plain Cookery Book for the Working Classes BY CHARLES ELMÉ FRANCATELLI, [1852]

A Plain Rice Pudding.

To every quart of milk add six ounces of rice, one ounce of brown sugar, a pinch of allspice, and ditto of salt; put all these in a proper sized pie-dish, with one ounce of butter, and set the pudding to bake for one hour and-a-half. When the pudding has been in the oven half an hour, stir it round with a fork.

A Ground Rice Pudding.

Ingredients, eight ounces of ground rice, three pints of skim milk, one ounce of butter, four ounces of sugar, a pinch of allspice or bit of lemon-peel, a pinch of salt, and two or three eggs; mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till the batter boils; then beat up the eggs with a fork in a basin, and mix them well into the rice batter, and pour the whole into a well-greased pie-dish, and bake the pudding for an hour.

A Bread Pudding for a Family.

Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces of plums or currants, three eggs, a piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf into four equal-sized pieces, and soak them in boiling-water for twenty minutes, then squeeze out the water, and put the bread into a saucepan with the milk, butter, sugar, lemon-peel, and salt, and stir all together on the fire till it boils; next add the beaten eggs and the currants; pour the pudding into a proper sized greased baking-dish, and bake it for an hour and a-quarter.

A Batter and Fruit Pudding.

Ingredients, two quarts of milk, one pound of flour, four eggs, eight ounces of sugar, one quart of fruit (either plums, gooseberries, currants, &c.), one ounce of butter, a good pinch of salt. First, mix the flour, eggs, sugar, salt, and a pint of the milk, by working all together in a basin or pan, with a spoon, and when quite smooth, add the remainder of the milk; work the batter thoroughly, and pour it into a large pie-dish, greased with the butter; add the fruit, and bake the pudding for an hour and a-quarter.

A Treacle Pudding.

Ingredients, two pounds of flour, twelve ounces of treacle, six ounces of suet or dripping fat, a quarter of an ounce of baking-powder, a pinch of allspice, a little salt, one pint of milk, or water. Mix the whole of the above-named ingredients in a pan, into a firm compact paste; tie it up in a well-greased and floured pudding-cloth; boil the pudding for at least two hours and a-half, and when done, cut it in slices, and pour a little sweetened melted butter over it.

Apple Pudding.

Ingredients, one pound and a-half of flour, six ounces of suet chopped fine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water. Mix the flour, suet, and salt with three quarters of a pint of water into a firm paste; roll this out with flour shaken over the table, using a rolling-pin to roll it out; and line a greased cloth, which you have spread in a hollow form within a large basin, with the rolled-out paste; fill up the hollow part of the paste with the peeled apples, gather up the sides of the paste in a purse-like form, and twist them firmly together; tie up the pudding in the cloth, boil it in plenty of boiling water for two hours, and when it is turned out of the cloth on to its dish, cut out a round piece from the top, and stir in the sugar.

Rice and Apples.

Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity. While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. This cheap kind of rice pudding may also be eaten with all kinds of fruits, prepared in the same manner as herein directed for apples.

Brown and Polson Pudding.

Ingredients, six ounces of Brown and Polson’s prepared Indian corn, two quarts of milk, two ounces of sugar, a bit of cinnamon or lemon-peel, a pinch of salt, three eggs. Mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till they come to a boil; then add the eggs beat up; mix thoroughly, pour the batter into a pie-dish greased with butter, and bake the pudding for one hour. Brown and Polson’s prepared Indian corn is a most excellent and economical article of food, equal to arrow-root, and will prove, on trial, to be both substantial and nutritive, and also easy of digestion to the most delicate stomachs.

Brown and Polson Fruit Pudding.

Prepare the pudding batter as indicated in the foregoing Number [previous recipe], and when you have poured one-half of it into the greased pie-dish, strew about two pounds of any kind of fruit upon this, such as gooseberries, currants, plums, cherries, etc., and then pour the remainder of the batter all over the fruit. Bake the pudding an hour and a quarter. Peeled apples or pears may be used for the same purpose.

Plum or Currant Dough Pudding.

Ingredients, two pounds of dough from the baker’s, four ounces of plums or currants, a pinch of allspice, ditto of salt, a gill of milk. Mix all the above ingredients together in a pan; tie up the pudding in a well-greased pudding-cloth, and place it in a pot containing boiling water, and allow it to continue boiling for two hours; at the end of this time the pudding will be done, and may be turned out on its dish.

Christmas Plum Pudding.

Ingredients, two pounds of flour, twelve ounces of raisins, twelve ounces of currants, twelve ounces of peeled and chopped apples, one pound of chopped suet, twelve ounces of sugar, four eggs, one pint and a-half of milk or beer, one ounce of salt, half an ounce of ground allspice. Boil the pudding four hours. First, put the flour, suet, and all the fruit in a large pan; mix these well together, and having made a deep hole in the middle thereof with your fist, add the salt, sugar, and allspice, and half a pint of the milk, or beer, to dissolve them; next, add the four eggs, and the remaining pint of milk, or beer; mix all vigorously together with the hand, tie up the pudding in a well-greased and floured cloth, boil it for at least four hours, taking care that the water boils before the pudding is put into the pot to boil. When done, turn the pudding out on its dish, and, if you can afford it, pour over it the following sauce:—

Sweet Pudding Sauce.

Ingredients, two ounces of common flour, ditto of butter, ditto of sugar, chopped lemon-peel, half a gill of any kind of spirits, and half a pint of water. First mix the flour, butter, and sugar in a small saucepan by kneading the ingredients well together with a wooden spoon, then add the water, spirits, and lemon-peel; stir the sauce on the fire till it comes to a boil, and then pour it all over the pudding.

Jam Pudding.

Ingredients, one pound of flour, six ounces of suet, half a pint of water, a pinch of salt, one pound of any kind of common jam, at 7d. Mix the flour, suet, water, and salt into a firm, compact kind of paste; roll this out with a rolling-pin, sprinkling some flour on the table to prevent the paste from sticking to either; fold up the paste, and roll it out again; repeat the rolling-out and folding three times; this operation will make the paste lighter. Next, roll out the paste one foot long by eighteen inches wide, spread the jam all over this, roll up the pudding in the form of a bolster, roll it up in a well-greased and floured cloth, tie it up tightly at both ends; put the pudding into a pot of boiling water, and boil it for nearly two hours; when done, turn out carefully on to its dish, without breaking the crust.

Baked Pears.

Put the pears, standing up side by side in rows, with their stalks uppermost, in an earthenware baking dish; add a sprinkle of moist sugar, a few cloves, and a pint of cider or water, and bake them until they are done. The time for cooking them depends upon their size and kind.

Baked Apples.

Put the apples on a baking-dish, with a sprinkle of sugar, and a drop of cider or water, and set them in the oven to bake. Baked apples or pears, with bread, form a cheap, wholesome, and proper kind of supper for children.

Plum Porridge, Cold.

Boil a quart of red plums in a pint of water, with a bit of cinnamon and four ounces of sugar, until dissolved to a pulp; then rub the whole through a sieve or colander into a large basin, and when this is quite cold, mix in with it about a quart of good milk, and give it to the children to eat with bread for either breakfast or supper.

The Lady’s Own Cookery Book, And New Dinner-Table Directory; In which will be found A LARGE COLLECTION OF ORIGINAL RECEIPTS, Including not only THE RESULT OF THE AUTHERESS’S MANY YEARS OBSERVATION, EXPERIENCE, AND RESEARCH, but also the CONTRIBUTIONS OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE: Adapted to the use of PERSONS LIVING IN THE HIGHEST STYLE, as well as those of MODERATE FORTUNE. [1844]

Soufflé.

Two table-spoonfuls of ground rice, half a pint of milk or cream, and the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be stewed together for ten minutes; take out the peel, and let it stand till cold; then add the yolks of four eggs, which have been well beaten, with sifted sugar; the four whites to be beaten separately to a fine froth, and added to the above, which must be gently stirred all together, put into a tin mould, and baked in a quick oven for twenty minutes.

Another way.

Make a raised pie of any size you think proper. Take some milk, a bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it is quite thick. Melt a piece of butter in another stewpan, with a handful of flour well stirred in; let it boil some time; strain the milk through, and put all together, adding four or five eggs, beaten up for a long time; these are to be added at the last, and then baked.

Soufflé of Apples and Rice.

Prepare some rice of a strong solid substance; dress it up all round a dish, the same height as a raised crust, that is, about three inches high. Have some marmalade of apple ready made; mix with it six yolks of eggs, and a small piece of butter; warm it on the stove in order to do the eggs; then have eight whites of eggs well whipped, as for biscuits; mix them lightly with the apples, and put the whole into the middle of the rice. Set it in a moderately hot oven, and, when the soufflé is raised sufficiently, send it up quickly to table, as it would soon fall and spoil.

Everlasting Syllabub—very excellent.

Take a quart and half a pint of cream, one pint of Rhenish wine, half a pint of sack, the juice of three lemons, about a pound of double-refined sugar, beaten fine and sifted before you put it into the cream. Grate off the rinds of the three lemons used, put it with the juice into the wine, and that to the cream. Then beat all together with a whisk just half an hour; take it up with a spoon, and fill your glasses. It will keep good nine or ten days, and is best three or four days old.

Solid Syllabub.

Half a pint of white wine, a wine-glass of brandy, the peel of a lemon grated and the juice, half a pound of powdered loaf-sugar, and a pint of cream. Stir these ingredients well together; then dissolve one ounce of isinglass in half a pint of water; strain it; and when cool add it to the syllabub, stirring it well all the time; then put it in a mould. It is better made the day before you want it.

Whipt Syllabub.

Boil a quart of cream with a bit of cinnamon; let it cool; take out the cinnamon, and sweeten to your taste. Put in half a pint of white wine, or sack, and a piece of lemon-peel. Whip it with a whisk to a froth; take it off with a spoon as it rises; lay it on the bottom of a sieve; put wine sweetened in the bottom of your glasses, and lay on the syllabub as high as you can.

Trifle. No. 1.

Take as many macaroons as the bottom of your dish will hold; peel off the wafers, and dip the cakes in Madeira or mountain wine. Make a very thick custard, with pounded apricot or peach kernels boiled in it; but if you have none, you may put some bitter almonds; pour the custard hot upon the maccaroons. When the custard is cold, or just before the trifle is sent to table, lay on it as much whipped syllabub as the dish can hold. The syllabub must be done with very good cream and wine, and put on a sieve to drain before you lay it on the custard. If you like it, put here and there on the whipped cream bunches of preserved barberries, or pieces of raspberry jam.

Trifle. No. 2.

Take a quart of sweet cream; boil it with a blade of mace and a little lemon-peel; sweeten it with sugar; keep stirring it till it is almost cold to prevent it from creaming at top; then put it into the dish you intend to serve it in, with a spoonful or less of runnet. Let it stand till it becomes like cheese. You may perfume it, or add orange-flower water.

Trifle. No. 3.

Cover the bottom of your dish with maccaroons and ratafia cakes; just wet them all through with mountain wine or raisin wine; then make a boiled custard, not too thick, and when cold pour it over them. Lay a whipped syllabub over that. You may garnish with currant jelly.

Apple Tart with Rice Crust.

Pare and quarter six russet apples; stew them till soft; sweeten with lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk till it becomes thick: sweeten it well with loaf-sugar. Add a little cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with rice; beat the whites of two eggs to a strong froth; lay it on the top; dust a little sugar over it, and brown it in the oven.

Another way.

Pare and core as many apples as your dish will conveniently bake; stew them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare your rice as for a rice pudding. Fill your dish three parts full of apples, and cover it with the rice.

Lemon Cream. No. 1.

Take five large lemons and rasp off all the outside; then squeeze the lemons, and put what you have rasped off into the juice; let it stand two or three hours, if all night the better. Take eight whites of eggs and one yolk, and beat them well together; put to it a pint of spring water: then mix them all, and sweeten it with double-refined sugar according to your taste. Set it over a chaffing-dish of coals, stirring it till it is of a proper thickness; then dish it out. Be sure not to let it boil.

Lemon Cream. No. 2.

Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in small pieces, and put it to the juice. Let it stand two or three hours closely covered, and, when it has acquired the flavour of the peel, add to it the whites of five eggs and the yolks of three. Beat them well with two spoonfuls of orange-flower water; sweeten with double-refined sugar; strain it; set it over a slow fire, and stir it carefully till it is as thick as cream; then pour it into glasses.

Lemon Cream. No. 3.

Set on the fire three pints of cream; when it is ready to boil, take it off, and squeeze a lemon into it. Stir it up; hang it up in a cloth, till the whey has run out; sweeten it to your taste, and serve it up.

Lemon Cream without Cream.

Squeeze three lemons, and put the parings into the juice; cover and let it remain three hours; beat the yolks of two eggs and the whites of four; sweeten this; add a little orange-flower water, and put it to the lemon-juice. Set the whole over a slow fire till it becomes as thick as cream, and take particular care not to let it boil.

Lemon Cream frothed.

Make a pint of cream very sweet, and add the paring of one lemon; let it just boil; put the juice of one large lemon into a glass or china dish, and, when the cream is nearly cold, pour it out of a tea-pot upon the juice, holding it as high as possible. Serve it up.

Orange Cream.

Squeeze the juice of four oranges to the rind of one; pat it over the fire with about a pint of cream, and take out the peel before the cream becomes bitter. Boil the cream, and, when cold, put to it the yolks of four eggs and the whites of three, beaten and strained, and sugar to your taste. Scald this, but keep stirring all the time, until of a proper thickness.

Orange Cream frothed.

Proceed in the same way as with the lemon, but put no peel in the cream; merely steep a bit a short time in the juice.

Pistachio Cream.

Take a quarter of a pound of pistachio-nuts and blanch them; then beat them fine with rose-water; put them into a pint of cream; sweeten it, let it just boil, and put it into glasses.

Raspberry Cream.

To one pint of cream put six ounces of jam, and pulp it through a sieve, adding the juice of a lemon; whisk it fast at the edge of your dish; lay the froth on the sieve, and add a little more of the juice. When no more froth will rise, put your cream into a dish or cups; heap the froth well on.

Rice Cream.

Boil a quart of milk with a laurel-leaf; pour it on five dessert spoonfuls of ground rice; let it stand two hours; then put it into a saucepan, and boil it till it is tender, with rather less than a quarter of a pound of sugar. Beat the yolks of two eggs, and put them into it when it is almost cold; and then boil till it is as thick as a cream. When it is sent to table, put in a few ratafia biscuits.

Runnet Whey Cream.

Turn new milk from the cow with runnet; press the whey from it; beat the curd in a mortar till it is quite smooth; then mix it with thick cream, and froth it with a froth-stick; add a little powdered sugar.

Snow Cream.

Sweeten the whites of four eggs, add a pint of thick sweet cream and a good spoonful of brandy. Whisk this well together; take off the froth, and lay it upon a sieve; when all the froth that will rise is taken off, pour what has run through to the rest. Stir it over a slow fire, and let it just boil; fill your glasses about three parts full, and lay on the froth.

Strawberry Cream.

Exactly the same as raspberry. [scroll up for the raspberry cream recipe]

Sweetmeat Cream.

Slice preserved peaches, apricots, or plums, into good cream, sweetening it with fine sugar, or the syrup in which they were preserved. Mix these well together, and put it into glasses.

Cream Curd.

Boil a pint of cream, with a little mace, cinnamon, and rose-water, and, when as cool as new milk, put in half a spoonful of good runnet. When it turns, serve it up in the cream dish.

Lemon Curd.

To a pint of cream, when it boils, put in the whites of six eggs, and one lemon and a half; stir it until it comes to a tender curd. Then put it into a holland bag, and let it drain till all the whey is out of it; beat the curd in a mortar with a little sugar; put it in a basin to form; about two or three hours before you use it, turn it out, and pour thick cream and sugar over it.

Paris Curd.

Put a pint of cream on the fire, with the juice of one lemon, and the whites of six eggs; stir it till it becomes a curd. Hang it all night in a cloth to drain; then add to it two ounces of sweet almonds, with brandy and sugar to your taste. Mix it well in a mortar, and put it into shapes.

Custard. No. 1.

One quart of cream, twelve eggs, the whites of four, the rind of one lemon, boiled in the cream, with a small quantity of nutmeg, and a bay-leaf, bitter and sweet almonds one ounce each, a little ratafia and orange-flower water; sweeten to your taste. The cream must be quite cold before the eggs are added. When mixed, it must just be made to boil, and then fill your cups.

Custard. No. 2.

Take one pint of cream, boil in it a few laurel-leaves, a stick of cinnamon, and the rind of a lemon; when nearly cold, add the yolks of seven eggs, well beaten, and six ounces of lump sugar; let it nearly boil; keep stirring it all the while, and till nearly cold, and add a little brandy.

Custard. No. 3.

A quart of cream, and the yolks of nine eggs, sugared to your taste; if eggs are scarce, take seven and three whites; it must not quite boil, or it will curdle; keep it stirred all the time over a slow fire. When it is nearly cold, add three table-spoonfuls of ratafia; stir till cold, otherwise it will turn. It is best without any white of eggs.

Almond Custard.

Blanch and pound fine, with half a gill of rose-water, six ounces of sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten it with two ounces and a half of sugar; rub the almonds through a sieve, with a pint of cream; strain the milk to the yolks of eight eggs, well beaten—three whites if thought necessary—stir it over a fire till of a good thickness; when off the fire, stir it till nearly cold to prevent its curdling.

Dutch Flummery.

Steep two ounces of isinglass two hours in a pint of boiling water; take a pint of white wine, the yolks of eight eggs, well beaten, the juice of four lemons, with the rind of one. Sweeten it to your taste; set it over the fire, and keep it stirring till it boils.

Hartshorn Flummery. No. 1.

Take half a pound of hartshorn; boil it in four quarts of water, till reduced to one quarter or less; let it stand all night. Blanch a quarter of a pound of almonds, and beat them small; melt the jelly, mix with it the almonds, strained through a thin strainer or hair sieve; then put a quarter of a pint of cream, a little cinnamon, and a blade of mace; boil these together, and sweeten it. Put it into china cups, and, when you use it, turn it out of the cups, and eat it with cream.

Hartshorn Flummery. No. 2.

Put one pound of hartshorn shavings to three quarts of spring water; boil it very gently over a slow fire till it is reduced to one quart, then strain it through a fine sieve into a basin; let it stand till cold; then just melt it, and put to it half a pint of white wine, a pint of good thick cream, and four spoonfuls of orange-flower water. Scald the cream, and let it be cold before you mix it with the wine and jelly; sweeten it with double-refined sugar to your taste, and then beat it all one way for an hour and a half at least, for, if you are not careful in thus beating, it will neither mix nor even look to please you. Dip the moulds first in water, that they may turn out well. Keep the flummery in cups a day before you use it; when you serve it, stick it with blanched almonds, cut in thin slices. Calves’ feet may serve instead of hartshorn shavings.

Hartshorn Flummery. No. 3.

Take one pound of hartshorn shavings, and put to it three quarts of water; boil it till it is half consumed; then strain and press out the hartshorn, and set it by to cool. Blanch four ounces of almonds in cold water, and beat them very fine with a little rose and orange-flower water. Make the jelly as warm as new milk, and sweeten it to your taste with the best sugar; put it by degrees to the almonds, and stir it very well until they are thoroughly mixed. Then wring it through a cloth, put it into cups, and set it by to jelly. Before you turn them out, dip the outside in a little warm water to loosen them; stick them with blanched almonds, cut in thin long pieces. Three ounces of sweet almonds, and one of apricot or peach kernels, make ratafia flummery. If you have none of the latter, use bitter almonds.

Hartshorn Jelly.

Boil one pound of hartshorn shavings over a very gentle fire, in two quarts of water, till it is reduced to one quart; let it settle, and strain it off. Put to this liquor the whites of eight or nine eggs, and four or five of their shells, broken very fine, the whites well beaten, the juice of seven or eight lemons, or part oranges; sweeten with the best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all these well together, and boil over a quick fire, stirring all the time with a whisk. As soon as it boils up, strain it through a flannel bag, throwing it backward and forward till it is perfectly clear. Boil lemon-peel in it to flavour it. The last time of passing it through the bag, let it drip into the moulds or glasses.

Hedgehog.

Blanch two quarts of the best almonds in cold water; beat them very fine in a mortar, with a little canary wine and orange-flower water; make them into a stiff paste; then beat in the yolks of twelve eggs, leaving out five whites; add a pint of good cream; sweeten to your taste, and put in half a pound of good butter melted. Set it on a slow fire, and keep it constantly stirring till it is stiff enough. Make it up into the form of a hedgehog; stick it full of blanched almonds, slit and stuck up like the bristles; put it in a dish, and make hartshorn jelly [see recipe above], and put to it, or cold cream, sweetened with a glass of white wine, and the juice of a Seville orange; plump two currants for the eyes.

Ice and Cream.

Mix a little cream and new milk together in a dish; put in runnet, as for cheesecakes; stir it together. Pour in some canary wine and sugar. Then put the whites of three eggs and a little rose-water to a pint of cream; whip it up to a froth with a whisk, and, as it rises, put it upon the runnet and milk. Lay in here and there bunches of preserved barberries, raspberry jam, or any thing of that sort you please. Whip up more froth, and put over the whole.

Lemon Ice.

Grate the peel of two lemons on sugar, and put it into a bowl, with the juice of four lemons squeezed, and well stir it about; then sweeten it with clarified sugar to your taste, and add to it three spoonfuls of water. Throw over a little salt on the ice; put the ice in the bottom of the pail; put the ice-pot on it, and cover it also with ice. Turn the pot continually, and in about a minute or two open it, and continue to stir it till it is frozen enough; after this stir every now and then.

Jaunemange.

Steep two ounces of isinglass for an hour in a pint of boiling water; put to it three quarters of a pint of white wine, the juice of two oranges and one lemon, the peel of a lemon cut very fine, and the yolks of eight eggs. Sweeten and boil it all together; strain it in a mould, and, when cold, turn it out. Make it the day before you use it.

Another way.

One ounce of isinglass, dissolved in a good half pint of water, the juice of two small lemons, the peel of half a lemon, the yolks of four eggs, well beaten, half a pound of sugar, half a pint of white wine: mix these carefully together, and stir them into the isinglass jelly over the fire. Let it simmer a few minutes; when a little cool, pour it into your moulds, taking care to wet them first; turn it out the next day.

Lemon Jelly.

Put the juice of four lemons, and the rind pared as thin as possible, into a pint of spring water, and let it stand for half an hour. Take the whites of five eggs; sweeten, and strain through a flannel bag. Set it over a slow fire, and stir it one way till it begins to thicken. You may then put it in glasses or dishes, and colour with turmeric.

Nourishing Jelly.

Dissolve two ounces of isinglass in a quart of port wine, with some cinnamon and sugar: sweeten to your taste with the best white sugar. It must not be suffered to boil, and will take two or three hours to dissolve, as the fire must be very slow: stir it often to prevent its boiling. It must be taken cold.

Orange Jelly. No. 1.

Squeeze the juice of nine or ten China oranges and one Seville orange through a sieve into an earthen pan, adding a quarter of a pound of double-refined sugar. Take an ounce and a half, good weight, of the best isinglass, the peel of seven of the oranges grated, and the bitter squeezed out through a towel; boil this peel in the isinglass, which must be put over the fire in about a pint of water just to melt it. Stir it all the time it is on the fire; strain and pour it to the juice of the oranges, which boil together for about ten minutes. When you take it off, strain it again, and put it into moulds.

Orange Jelly. No. 2.

Set on the fire one ounce of isinglass in a quarter of a pint of warm water till it is entirely dissolved. Take the juice of nine oranges; strain off clear half a pint of mountain wine, sweetened with lump sugar to your taste, and colour it with a very little cochineal. Boil all together for a few minutes, and strain it through a flannel bag, till it is quite clear: pour it to the peels, and let it stand till it is a stiff jelly.

Lemon Solid

Put the juice of a lemon, with the rind grated, into a dish: sweeten it to your taste; boil a quart of cream till it is reduced to three half pints; pour it upon the lemon, and let it stand to cool. It should be made the day before it is used.

Mirangles.

Put half a pint of syrup into a stewpan, and boil it to what is called blow; then take the whites of three eggs, put them in another copper pan, and whisk them very strong. When your sugar is boiled, rub it against the sides of the stewpan with a table-spoon; when you see the sugar change, quickly mix the whites of eggs with it, for if you are not quick your sugar will turn to powder. When you have mixed it as light as possible, put in the rind of one lemon; stir it as little as possible: take a board, about one foot wide and eighteen inches long, and put a sheet of paper on it. With your table-spoon drop your batter in the shape of half an egg: sift a little powdered sugar over them before you put them in the oven. Let your oven be of a moderate heat; watch them attentively, and let them rise, and just let the outside be a little hard, but not the least brown; the inside must be moist. Take them off with a knife, and just put about a tea-spoonful of jam in the middle of them; then put two of them together, and they will be in the shape of an egg; you must handle them very gently.

Pudding.

Boil one pint of milk; beat up the yolks of five eggs in a basin with a little sugar, and pour the milk upon them, stirring it all the time. Prepare your mould by putting into it sifted sugar sufficient to cover it; melt it on the stove, and, when dissolved, take care that the syrup covers the whole mould. The flavour is improved by grating into the sugar a little lemon-peel. Pour the pudding into your mould, and place it in a vessel of boiling water; it must boil two hours; it may then be turned out, and eaten hot or cold.

Another way.

Grate a penny loaf, and put to it a handful of currants, a little clarified butter, the yolk of an egg, a little nutmeg and salt; mix all together, and make it into little balls. Boil them half an hour. Serve with wine sauce.

A good Pudding.

Take a pint of cream, and six eggs, leaving out two of the whites. Beat up the eggs well, and put them to the cream or milk, with two or three spoonfuls of flour, and a little nutmeg and sugar, if you please.

A very good Pudding.

Scald some green gooseberries, and pulp them through a colander; to six spoonfuls of this pulp add half a pound of butter beaten to a cream, half a pound of finely beaten and sifted sugar, put to the butter by degrees, ten eggs, half the whites, a little grated lemon-peel, a little brandy or sack: beat all these ingredients as light as possible; bake in a thin crust.

An excellent Pudding.

Cut French rolls in thin slices; boil a pint of milk, and poor over them. Cover it with a plate and let it cool; then beat it quite fine. Add six ounces of suet chopped fine, a quarter of a pound of currants, three eggs beat up, half a glass of brandy, and some moist sugar. Bake it full two hours.

A plain Pudding.

Three spoonfuls of flour, a pint of new milk, three eggs, a very little salt. Boil it for half an hour, in a small basin.

A scalded Pudding.

Take four spoonfuls of flour, and pour on it one pint of boiling milk. When cold, add four eggs, and boil it one hour.

A sweet Pudding.

Half a pound of ratafia, half a pint of boiling milk, more if required, stir it with a fork; three eggs, leaving out one white. Butter the basin, or dish, and stick jar-raisins about the butter as close as you please; then pour in the pudding and bake it.

All Three Pudding.

Chopped apples, currants, suet finely chopped, sugar and bread crumb, three ounces of each, three eggs, but only two of the whites; put all into a well floured bag, and boil it well two hours. Serve it with wine sauce.

Almond Pudding. No. 1.

Blanch half a pound of sweet almonds, with four bitter ones; pound them in a marble mortar, with two spoonfuls of orange-flower water, and two spoonfuls of rose-water; mix in four grated Naples biscuits, and half a pound of melted butter. Beat eight eggs, and mix them with a pint of cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar. Mix all well together, and bake it with a paste at the bottom of the dish.

Almond Pudding. No. 2.

Take a pound of almonds, ground very small with a little rose-water and sugar, a pound of Naples biscuits finely grated, the marrow of six bones broken into small pieces—if you have not marrow enough, put in beef suet finely shred—a quarter of a pound of orange-peel, a quarter of citron-peel, cut in thin slices, and some mace. Take twenty eggs, only half as many whites; mix all these well together. Boil some cream, let it stand till it is almost cold; then put in as much as will make your pudding tolerably thick. You may put in a very few caraway seeds and a little ambergris, if you like.

Almond Pudding. No. 3.

Two small wine glasses of rose-water, one ounce of isinglass, twelve bitter almonds, blanched and shred; let it stand by the fire till the isinglass is dissolved; then put a pint of cream, and the yolks of six eggs, and sweeten to the taste. Set it on the fire till it boils; strain it through a sieve; stir it till nearly cold; then pour it into a mould wetted with rose-water.

Amber Pudding.

Half a pound of brown sugar, the same of butter, beat up as a cake, till it becomes a fine cream, six eggs very well beaten, and sweetmeats, if agreeable; mix all together. Three quarters of an hour will bake it; add a little brandy, and lay puff paste round the dish.

Princess Amelia’s Pudding.

Pare eight or ten fair large apples, cut them into thin slices, and stew them gently in a very little water till tender; then take of white bread grated the quantity of half a threepenny loaf, six yolks and four whites of eggs beat very light, half a pint of cream, one large spoonful of sack or brandy, four spoonfuls of clarified butter; mix these all well together, and beat them very light. Sweeten to your taste, and bake in tea-cups: a little baking is sufficient. When baked, take them out of the cups, and serve them with sack, sugar, and melted butter, for sauce.

Apple Mignon.

Pare and core golden pippins without breaking the apple; lay them in the dish in which they are to be baked. Take of rice boiled tender in milk the quantity you judge sufficient; add to it half a pint of thick cream, with the yolks of five eggs; sweeten it to your taste, and grate in a little nutmeg; pour it over the apples in the dish; set it in a gentle oven. Three quarters of an hour will bake it. Glaze it over with sugar.

Apple Pudding. No. 1.

Coddle six large codlings till they are very soft over a slow fire to prevent their bursting. Rub the pulp through a sieve. Put six eggs, leaving out two whites, six ounces of butter beaten well, three quarters of a pound of loaf sugar pounded fine, the juice of two lemons, two ounces of candied orange and lemon-peel, and the peel of one lemon shred very fine. You must not put in the peel till it is going to the oven. Put puff paste round the dish; sift over a little sugar; an hour will bake it.

Apple Pudding. No. 2.

Prepare apples as for sauce; when cold, beat in two whole eggs, a little nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon peel, and a little juice of either. Bake in a paste.

Apple Pudding. No. 3.

Take six apples; stew them in as little water as you can; take out the pulped part; add to it four eggs, and not quite half a pound of butter; sweeten it to your taste. Let your paste be good, and put it in a gentle oven.

Arrow-root Pudding.

Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time; then take a large table-spoonful of arrow-root, and mix it with cold milk. Mix this afterwards with the boiling milk. All these must become cold before you put in the eggs; then beat together three eggs, a little nutmeg and sugar, and the arrow-root, and strain through a sieve. Butter your mould, and boil the pudding half an hour. The mould must be quite full; serve with wine sauce, butter a paper to put over it, and then tie over a cloth.

Pearl Barley Pudding.

Boil three table-spoonfuls of pearl barley in a pint and a half of new milk, with a few bitter almonds, and a little sugar, for three hours. Strain it; when cold add two eggs; put some paste round the dish, and bake it.

Batter Pudding.

Make a batter, rather stiffer than pancake batter; beat up six eggs, leaving out three of the whites, and put them to the batter, with a little salt and nutmeg. This quantity is for a pint basin, and will take one hour to boil.

Another.

Three table-spoonfuls of flour, two eggs, and about a tea-cupful of currants; beat up well with a pint of milk, and bake in a slow oven.

Plain Batter Pudding, or with Fruit.

Put six large spoonfuls of flour into a pan, and mix it with a quart of milk, till it is smooth. Beat up the yolks of six and the whites of three eggs, and put in; strain it through a sieve; then put in a tea-spoonful of salt, one of beaten ginger, and stir them well together. Dip your cloth in boiling water; flour it, and pour in your pudding; tie it rather close, and boil it an hour. When sent to table, pour melted butter over it. You may put in ripe currants, apricots, small plums, damsons, or white bullace, when in season; but with fruit it will require boiling half an hour longer.

Norfolk Batter Pudding.

Yolks and whites of three eggs well beaten, three table-spoonfuls of flour, half a pint of milk, and a small quantity of salt; boil it half an hour.

Bread Pudding.

Cut off all the crust from a twopenny loaf; slice it thin in a quart of milk; set it over a chaffing-dish of charcoal, till the bread has completely soaked up the milk; then put in a piece of butter; stir it well round, and let it stand till cold. Take the yolks of seven eggs and the whites of five, and beat them up with a quarter of a pound of sugar, with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely pounded. Mix these well together, and boil it one hour. Prepare a sauce of white wine, butter, and sugar; pour it over, and serve up hot.

Another way.

Boil together half a pint of milk, a quarter of a pound of butter, and the same of sugar, and pour it over a quarter of a pound of crumb of bread. Beat up the yolks of four eggs and two whites; mix all well together; put the pudding in tea-cups, and bake in a moderate oven about an hour. Serve in wine sauce.

The above quantity makes five puddings.

Rich Bread Pudding.

Cut the inside of a rather stale twopenny loaf as fine as possible; pour over it boiled milk sufficient to allow of its being beaten, while warm, to the thickness of cream; put in a small piece of butter while hot; beat into it four almond macaroons; sweeten it to your taste. Beat four eggs, leaving out two whites; and boil it three quarters of an hour.

Bread and Butter Pudding.

Cut a penny loaf or French roll into thin slices of bread and butter, as for tea; butter the bottom of the dish, and cover it with slices of bread and butter; sprinkle on them a few currants, well washed and picked; then lay another layer of bread and butter; then again sprinkle a few currants, and so on till you have put in all the bread and butter. Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or ginger, and a few bitter almonds, and pour it on the bread and butter. Put a puff paste round the dish, and bake it half an hour.

Raisin Bread Pudding.

Boil your bread pudding in a basin; put the stoned raisins in a circle at the top, and from it stripes down, when ready to serve up.

Buttermilk Pudding.

Take three quarts of new milk; boil and turn it with a quart of buttermilk: drain the whey from the curd through a hair sieve. When it is well drained, pound it in a marble mortar very fine; then put to it half a pound of fine beaten and sifted sugar. Boil the rind of two lemons very tender; mince it fine; add the inside of a roll grated, a large tea-cupful of cream, a few almonds, pounded fine, with a noggin of white wine, a little brandy, and a quarter of a pound of melted butter. The boats or cups you bake in must be all buttered. Turn the puddings out when they are baked, and serve them with a sauce of sack, butter, and sugar.

Carrot Pudding.

Take two or three large carrots, and half boil them; grate the crumb of a penny loaf and the red part of the carrots; boil as much cream as will make the bread of a proper thickness; when cold, add the carrots, the yolks of four eggs, beat well, a little nutmeg, a glass of white wine, and sugar to your taste. Butter the dish well, and lay a little paste round the edge. Half an hour will bake it.

Another way.

Take raw carrots, scraped very clean, and grate them. To half a pound of grated carrot put a pound of grated bread. Beat up eight eggs, leaving out the whites; mix the eggs with half a pint of cream, and then stir in the bread and carrots, with half a pound of fresh butter melted.

Charlotte Pudding.

Cut as many thin slices of white bread as will cover the bottom and line the sides of a baking-dish, having first rubbed it thick with butter; put apples in thin slices into the dish in layers till full, strewing sugar and bits of butter between. In the mean time, soak as many thin slices of bread as will cover the whole in warm milk, over which lay a plate and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish put half a pound of butter in the whole.

Citron Pudding.

One spoonful of fine flour, two ounces of sugar, a little nutmeg, and half a pint of cream; mix them well together with the yolks of three eggs. Put it into tea-cups, and divide among them two ounces of citron, cut very thin. Bake them in a pretty quick oven, and turn them out on a china dish.

Cocoa-nut Pudding.

Take three quarters of a pound of sugar, one pound of cocoa-nut, a quarter of a pound of butter, eight yolks of eggs, four spoonfuls of rose-water, six Naples biscuits soaked in the rose-water; beat half the sugar with the butter and half with the eggs, and, when beat enough, mix the cocoa-nut with the butter; then throw in the eggs, and beat all together. For the crust, the yolks of four eggs, two spoonfuls of rose-water, and two of water, mixed with flour till it comes to a paste.

College Pudding. No. 1.

Beat up four eggs, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar pounded, beaten to a smooth batter; then add six ounces of suet chopped fine, six of currants well washed and picked, and a glass of brandy, or white wine. These puddings are generally fried in butter or lard, but they are better baked in an oven in pattypans; twenty minutes will bake them; if fried, fry them till of a nice light brown, or roll them in a little flour. You may add an ounce of orange or citron minced very fine. When you bake them, add one more egg, or two spoonfuls of milk.

College Pudding. No. 2.

Take of bread crumb, suet, very finely chopped, currants, and moist sugar, half a pound of each, and four eggs, leaving out one white, well beaten. Mix all well together, and add a quarter of a pint of white wine, leaving part of it for the sauce. Add a little nutmeg and salt. Boil it a full half hour in tea-cups; or you may fry it. This quantity will make six. Pour over them melted butter, sugar, and wine.

College Pudding. No. 3.

A quarter of a pound of biscuit powder, a quarter of a pound of beef suet, a quarter of a pound of currants, nicely picked and washed, nutmeg, a glass of raisin wine, a few bitter almonds pounded, lemon-peel, and a little juice. Fry ten minutes in beef dripping, and send to table in wine sauce. Half these ingredients will make eight puddings.

College Pudding. No. 4.

A quarter of a pound of grated bread, the same quantity of currants, the same of suet shred fine, a small quantity of sugar, and some nutmeg: mix all well together. Take two eggs, and make it with them into cakes; fry them of a light brown in butter. Serve them with butter, sugar, and wine.

New College Pudding.

Grate a penny white loaf, and put to it a quarter of a pound of currants, nicely picked and washed, a quarter of a pound of beef suet, minced small, some nutmeg, salt, and as much cream and eggs as will make it almost as stiff as paste. Then make it up in the form of eggs: put them into a stewpan, with a quarter of a pound of butter melted in the bottom; lay them in one by one; set them over a clear charcoal fire; and, when they are brown, turn them till they are brown all over. Send them to table with wine sauce.

Lemon-peel and a little juice may be added to the pudding.

Another way.

Take one pound of suet, half a pound of the best raisins, one pound of currants, half a pound of sugar, half a pound of flour, one nutmeg, a tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make them up the size of a turkey’s egg; bake or fry them in butter.

Cottage Pudding.

Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk, three eggs, and two ounces of sugar. Bake it three quarters of an hour.

Currant Pudding.

Take one pound of flour, ten ounces of currants, five of moist sugar, a little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with the sugar on one side of the basin, and the currants on the other. Melt a quarter of a pound of butter in half a pint of milk; let it stand till lukewarm; then add two yolks of eggs and one white only, well beaten, and three tea-spoonfuls of yest. To prevent bitterness, put a piece of red-hot charcoal, of the size of a walnut, into the milk; strain it through a sieve, and pour it over the currants, leaving the flour and the sugar on the other side of the basin. Throw a little flour from the dredger over the milk; then cover it up, and leave it at the fire-side for half an hour to rise. Then mix the whole together with a spoon; put it into the mould, and leave it again by the fire to rise for another half hour.

Custard Pudding. No. 1.

Take three quarters of a pint of milk, three tea-spoonfuls of flour, and three eggs: mix the flour quite smooth with a little of the milk cold; boil the rest, and pour it to the mixed flour, stirring it well together. Then well beat the eggs, and pour the milk and flour hot to them. Butter a basin, pour in the pudding. Tie it close in a cloth, and boil it half an hour. It may be made smaller or larger, by allowing one egg to one tea-spoonful of flour and a quarter of a pint of milk, and proportionately shortening the time of boiling. It may be prepared for boiling any time, or immediately before it is put into the saucepan, as maybe most convenient. The basin must be quite filled, or the water will get in.

Custard Pudding. No. 2.

Set on the fire a pint of milk, sweetened to your taste, with a little cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it the moment it is taken off the fire upon the yolks of seven eggs and the whites of four, stirring it well, and pouring it in by degrees. Boil it in a well buttered basin, which will hold a pint and a half. Pour wine sauce over it.

Custard Pudding. No. 3.

Boil a pint of milk and a quarter of a pint of good cream; thicken with flour and water perfectly smooth; break in the yolks of five eggs, sweetened with powdered loaf sugar, the peel of a lemon grated, and half a glass of brandy. Line the dish with good puff paste, and bake for half an hour.

Custard Pudding. No. 4.

Take six eggs, one table-spoonful of flour, and a sufficient quantity of milk to fill the pan. Boil it three quarters of an hour.

French Pudding.

Beat twelve eggs, leaving out half the whites, extremely well; take one pound of melted butter, and one pound of sifted sugar, one nutmeg grated, the peel of a small orange, the juice of two; the butter and sugar to be well beaten together; then add to them the eggs and other ingredients. Beat all very light, and bake in a thin crust.

Gooseberry Pudding.

Scald a quart of gooseberries, and pass them through a sieve, as you would for gooseberry fool; add three eggs, three table-spoonfuls of crumb of bread, three table-spoonfuls of flour, an ounce of butter, and sugar to your taste. Bake it in a moderate oven.

Another.

Scald the gooseberries, and prepare them according to the preceding receipt; mix them with rice, prepared as for a rice pudding, and bake it.

Hunter’s Pudding.

One pound of raisins, one pound of suet, chopped fine, four spoonfuls of flour, four of sugar, four of good milk, and four eggs, whites and all, two spoonfuls of brandy or sack, and some grated nutmeg. It must boil four hours complete, and should have good room in the bag, as it swells much in the boiling.

Jug Pudding.

Beat the whites and yolks of three eggs; strain through a sieve; add gradually a quarter of a pint of milk; rub in a mortar two ounces of moist sugar and as much grated nutmeg as would cover a sixpence; then put in four ounces of flour, and beat it into a smooth batter by degrees; stir in seven ounces of suet and three ounces of bread crumb; mix all together half an hour before you put it into the pot. Boil it three hours.

Lemon Pudding.

Take two large lemons; peel them thin, and boil them in three waters till tender; then beat them in a mortar to a paste. Grate a penny roll into the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar; mix them all well together; put it into a basin well buttered, and boil it half an hour.

Maccaroni Pudding.

Take three ounces of maccaroni, two ounces of butter, a pint and a half of milk boiled, four eggs, half a pound of currants. Put paste round the dish, and bake it.

Marrow Pudding. [Bone marrow]

Boil two quarts of cream with a little mace and nutmeg; beat very light ten eggs, leaving out half the whites; put the cream scalding to the eggs, and beat it well. Butter lightly the dish you bake it in; then slice some French roll, and lay a layer at the bottom; put on it lumps of marrow; then sprinkle on some currants and fine chopped raisins, then another layer of thin sliced bread, then marrow again, with the currants and raisins as before. When the dish is thus filled, pour over the whole the cream and eggs, which must be sweetened a little. An oven that will bake a custard will be hot enough for this pudding. Strew on the marrow a little powdered cinnamon.

Another way.

Boil up a pint of cream, then take it off; slice two penny loaves thin, and put them into the cream, with a quarter of a pound of fresh butter, stirring it till melted. Then put into it a quarter of a pound of almonds beaten well and small, with rose-water, the marrow of three marrow-bones, and the whites of five eggs, and two yolks. Season it with mace shred small, and sweeten with a quarter of a pound of sugar. Make up your pudding. The marrow should first be laid in water to take out the blood.

Nottingham Pudding.

Peel six apples; take out the core, but be sure to leave the apples whole, and fill up the place of the core with sugar. Put them in a dish, and pour over them a nice light batter. Bake it an hour in a moderate oven.

Oatmeal Pudding.

Steep oatmeal all night in milk; in the morning pour away the milk, and put some cream, beaten spice, currants, a little sugar if you like it; if not, salt, and as many eggs as you think proper. Stir it well together; boil it thoroughly, and serve with butter and sugar.

Paradise Pudding.

Six apples pared and chopped very fine, six eggs, six ounces of bread grated very fine, six ounces of sugar, six ounces of currants, a little salt and nutmeg, some lemon-peel, and one glass of brandy. The whole to boil three hours.

Pith Pudding.

Take the pith of an ox; wipe the blood clean from it; let it lie in water two days, changing the water very often. Dry it in a cloth, and scrape it with a knife to separate the strings from it. Then put it into a basin; beat it with two or three spoonfuls of rose-water till it is very fine, and strain it through a fine strainer. Boil a quart of thick cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a pound of almonds very fine with rose-water; put them in the cream and strain it: beat them again, and again strain till you have extracted all their goodness; then put to them twelve eggs, with four whites. Mix all these together with the pith; add five or six spoonfuls of sack, half a pound of sugar, citron cut small, and the marrow of six bones; and then fill them. Half an hour will boil them.

Plum Pudding. No. 1.

Half a pound of raisins stoned, half a pound of suet, good weight, shred very fine, half a pint of milk, four eggs, two of the whites only. Beat the eggs first, mix half the milk with them, stir in the flour and the rest of the milk by degrees, then the suet and raisins, and a small tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together in the beginning, and stir all the ingredients well together. A plum pudding should never boil less than five hours; longer will not hurt it. This quantity makes a large plain pudding: half might do.

Plum Pudding. No. 2.

One pound of jar raisins stoned and cut in pieces, one pound of suet shred small, with a very little salt to it; six eggs, beat with a little brandy and sack, nearly a pint of milk, a nutmeg grated, a very little flour, not more than a spoonful, among the raisins, to separate them from each other, and as much grated bread as will make these ingredients of the proper consistence when they are all mixed together.

Plum Pudding. No. 3.

Take half a pound of crumb of stale bread; cut it in pieces; boil half a pint of milk and pour over it; let it stand half an hour to soak. Take half a pound of beef suet shred fine, half a pound of raisins, half a pound of currants beat up with a little salt; mix them well together with a handful of flour. Butter the dish, and put the pudding in it to bake; but if boiled, flour the bag, or butter the mould, if you boil it in one. To this quantity put three eggs.

Potato Pudding. No. 1.

Boil two pounds of white potatoes; peel them, and bruise them fine in a mortar, with half a pound of melted butter, and the yolks of four eggs. Put it into a cloth, and boil it half an hour; then turn it into a dish; pour melted butter, with a glass of raisin wine, and the juice of a Seville orange, mixed together as sauce, over it, and strew powdered sugar all over.

Potato Pudding. No. 2.

Take four steamed potatoes; dry and rub them through a sieve; boil a quarter of a pint of milk, with spice, sugar, and butter; stir the potatoes in the milk, with the yolks of three eggs; beat the whites to a strong froth, and add them to the pudding. Bake it in a quick oven.

Potato Pudding. No. 3.

Boil three or four potatoes; mash and pass them through a sieve; beat them up with milk, and let it stand till cold. Then add the yolks of four eggs and sugar; beat up the four whites to a strong froth, and stir it in very gently before you put the pudding into the mould.

Pottinger’s Pudding.

Three ounces of ground rice, and two ounces of sweet almonds, blanched and beaten fine; the rice must be boiled and beaten likewise. Mix them well together, with two eggs, sugar and butter, to your taste. Make as thin a puff paste as possible, and put it round some cups; when baked, turn them out, and pour wine sauce over them. This quantity will make four puddings.

Prune Pudding.

Mix a pound of flour with a quart of milk; beat up six eggs, and mix with it a little salt, and a spoonful of beaten ginger. Beat the whole well together till it is a fine stiff batter; put in a pound of prunes; tie the pudding in a cloth, and boil it an hour and a half. When sent to table, pour melted butter over it.

Quaking Pudding.

Boil a quart of milk with a bit of cinnamon and mace; mix about a spoonful of butter with a large spoonful of flour, to which put the milk by degrees. Add ten eggs, but only half the whites, and a nutmeg grated. Butter your basin and the cloth you tie over it, which must be tied so tight and close as not to admit a drop of water. Boil it an hour. Sack and butter for sauce.

Rice Pudding.

Take a quarter of a pound of rice, a pint and a half of new milk, five eggs, with the whites of two. Set the rice and the milk over the fire till it is just ready to boil; then pour it into a basin, and stir into it an ounce of butter till it is quite melted. When cold, the eggs to be well beaten and stirred in, and the whole sweetened to the taste: in general, a quarter of a pound of sugar is allowed to the above proportions. Add about a table-spoonful of ratafia, and a little salt: a little cream improves it much. Put it into a nice paste, and an hour is sufficient to bake it.

The rice and milk, while over the fire, must be kept stirred all the time.

Another.

Boil five ounces of rice in a pint and a half of milk; when nearly cold, stir in two ounces of butter, two eggs, three ounces of sugar, spice or lemon, as you like. Bake it an hour.

Plain Rice Pudding.

Take a quarter of a pound of whole rice, wash and pick it clean; put it into a saucepan, with a quart of new milk, a stick of cinnamon, and lemon-peel shred fine. Boil it gently till the rice is tender and thick, and stir it often to keep it from burning. Take out the cinnamon and lemon-peel; put the rice into an earthen pan to cool; beat up the yolks of four eggs and the whites of two. Stir them into the rice; sweeten it to the palate with moist sugar; put in some lemon or Seville orange-peel shred very fine, a few bitter almonds, and a little grated nutmeg and ginger. Mix all well together; lay a puff paste round the dish, pour in the pudding, and bake it.

Another way.

Pour a quart of new milk, scalding hot, upon three ounces of whole rice. Let it stand covered for an hour or two. Scald the milk again, and pour it on as before, letting it stand all night. Next day, when you are ready to make the pudding, set the rice and milk over the fire, give it a boil up, sweeten it with a little sugar, put into it a very little pounded cinnamon, stir it well together; butter the dish in which it is to be baked, pour it in, and put it into the oven. This pudding is not long in baking.

Ground Rice Pudding.

Boil three ounces of rice in a pint of milk, stirring it all well together the whole time of boiling. Pour it into a pan, and stir in six ounces of butter, six ounces of sugar, eight eggs, but half of the whites only, and twenty almonds pounded, half of them bitter. Put paste at the bottom of the dish.

Rice Hunting Pudding.

To a pound of suet, half a pound of currants, a pound of jar raisins stoned, five eggs, leaving out two whites, half a pound of ground rice, a little spice, and as much milk as will make it a thick batter. Boil it two hours and a half.

Rice Plum Pudding.

Half a pound of rice boiled in milk till tender, but the milk must not run thin about it; then take half a pound of raisins, and the like quantity of currants, and suet, chopped fine, four eggs, leaving out half the whites, one table-spoonful of sugar, two of brandy, some lemon-peel, and spice. Mix these well together, and take two table-spoonfuls of flour to make it up. It must boil five or six hours in a tin or basin.

Small Rice Puddings.

Set three ounces of flour of rice over the fire in three quarters of a pint of milk; stir it constantly; when stiff, take it off, pour it into an earthen pan, and stir in three ounces of butter, and a large tea-cupful of cream; sweeten it to your taste with lump sugar. When cold, beat five eggs and two whites; grate the peel of half a lemon; cut three ounces of blanched almonds small, and a few bitter ones with them. Beat all well together; boil it half an hour in small basins, and serve with wine sauce.

Swedish Rice Pudding.

Wash one pound of rice six or eight times in warm water; put it into a stewpan upon a slow fire till it bursts; strain it through a sieve; add to the rice one pound of sugar, previously well clarified, and the juice of six or eight oranges, and of six lemons, and simmer it on the fire for half an hour. Cover the bottom and the edges of a dish with paste, taking care that the flour of which the paste is made be first thoroughly dried. Put in your rice, and decorate with candied orange-peel.

Rice White Pot.

Boil one pound of rice, previously well washed in two quarts of new milk, till it is much reduced, quite tender, and thick; beat it in a mortar, with a quarter of a pound of almonds blanched, putting it to them by degrees as you beat them. Boil two quarts of cream with two or three blades of mace; mix it light with nine eggs—only five whites—well beat, and a little rose-water; sweeten it to your taste. Cut some candied orange and citron very thin, and lay it in. Bake it in a slow oven.

Sago Pudding.

Boil a quarter of a pound of sago in a pint of new milk, till it is very thick; stir in a large piece of butter; add sugar and nutmeg to your palate, and four eggs. Boil it an hour. Wine sauce.

Spoonful Pudding.

A table-spoonful of flour, a spoonful of cream or milk, some currants, an egg, a little sugar and brandy, or raisin wine. Make them round and about the size of an egg, and tie them up in separate pudding-cloths.

Tansy Pudding.

Beat sixteen eggs very well in a wooden bowl, leaving out six whites, with a little orange-flower water and brandy; then add to them by degrees half a pound of fine sifted sugar; grate in a nutmeg, and a quarter of a pound of Naples biscuit; add a pint of the juice of spinach, and four spoonfuls of the juice of tansy; then put to it a pint of cream. Stir it all well together, and put it in a skillet, with a piece of butter melted; keep it stirring till it becomes pretty thick; then put it in a dish, and bake it half an hour. When it comes out of the oven, stick it with blanched almonds cut very thin, and mix in some citron cut in the same manner. Serve it with sack and sugar, and squeeze a Seville orange over it. Turn it out in the dish in which you serve it bottom upwards.

Another way.

Take five ounces of grated bread, a pint of milk, five eggs, a little nutmeg, the juice of tansy and spinach, to your taste, a quarter of a pound of butter, some sugar, and a little brandy; put it in a saucepan, and keep it stirring on a gentle fire till thick. Then put it in a dish and bake it; when baked, turn it out, and dust sugar on it.

Tapioca Pudding.

Take a small tea-cupful of tapioca, and rather more than half that quantity of whole rice; let it soak all night in water, just enough to cover it; then add a quart of milk: let it simmer over a slow fire, stirring it every five minutes till it looks clear. Let it stand till quite cold; then add three eggs, well beaten with sugar, and grated lemon-peel, and bake it. It is equally good cold or hot.

THE COOK AND HOUSEKEEPER’S COMPLETE AND UNIVERSAL DICTIONARY; INCLUDING A SYSTEM OF MODERN COOKERY, IN ALL ITS VARIOUS BRANCHES, ADAPTED TO THE USE OF PRIVATE FAMILIES: ALSO A VARIETY OF ORIGINAL AND VALUABLE INFORMATION. BY Mrs. MARY EATON. (1823)

PUDDINGS. (advice)

The only puddings which can with propriety be recommended, as really wholesome diet, are those of the simplest kind, such as are seldom met with except in families in the middle ranks of life. The poor unfortunately cannot get them, and the rich prefer those of a more complex kind, of which the best that can be hoped is, that they will not do much harm. The principal ingredients of common puddings are so mild and salutary, that unless they are over-cooked, or too many of them mixed together, such puddings are generally wholesome. To make them of the best and most nutricious quality, the materials should all be fresh and good of their kind; such as, flour newly ground, new milk, fresh laid eggs, and fresh suet. Millet, sago, tapioca, whole rice, will all keep a considerable time, if put into a dry place.

When rice, millet, or sago, are wanted to be used ground, they had better be ground at home for the sake of having them fresh, and the certainty of having them pure. Such a mill as is used for grinding coffee, will grind them extremely well. The whites of eggs should never be used in puddings for children, or persons of weak stomachs, or for those who are any way indisposed, on account of their being indigestible. Omitting them altogether would indeed be attended with no disadvantage. The yolk of an egg alone answers the same purpose, as when the white is used with it. To prove this, let two cups of batter pudding be made, one with the yolk of an egg only, the other with the yolk and white together, and the result will be, that the pudding with the yolk only is quite as light, if not lighter, than the one with the whole egg. In other instances also, of several kinds of puddings, where the whites of eggs have been totally omitted, without at all encreasing the number of eggs, the result has been the same.

There is a species of economy practised by good housewives, of making compositions on purpose to use up the whites of eggs which have been left out of any preparation made with eggs. But this is a false economy; for surely it is far better to reject as food what is known to be injurious, and to find other uses for it, than to make the human stomach the receptacle for offal.

Economy would be much more judiciously exerted in retrenching superfluities, than exercised in this manner. Two or three good dishes of their kind, and well cooked, are infinitely preferable to a whole course of indigestible compositions. A soup might as well be made of cabbage stalks and pea shells, as any preparation of food with whites of eggs, when there is no doubt of their being positively prejudicial. As cabbage stalks then go to the dunghill, and pea shells to the pigs, so let whites of eggs go to the book-binder, or find some other destination.

There are also various kinds of fruit that require to be used with great caution. Currants, raisins, prunes, French plums, figs, and all kinds of preserves, are prepared either by the heat of the sun, or by cookery to the full extent that they will bear, and beyond which any application of heat gives them a tendency to putridity. They are therefore certainly prejudicial to weak stomachs when used in puddings, and cannot be good for any; though strong stomachs may not perceive an immediate ill effect from them. Eaten without any farther preparation, and especially with bread, these things may be used in moderation. For the reasons just given, spices are better not put into puddings, they are already in a sufficiently high state of preparation.

The warm climates in which they grow, brings them to a state of far greater maturity than the general productions of our northern latitude. When they are used, it is better to add them ground, at the time of eating what is to be seasoned, or put in the last thing before serving up the dish. These are also better ground at home, both to have them fresh, and free from adulteration. Almonds used in puddings are liable to the same objection. The danger of using laurel leaves in cooking, cannot be too frequently repeated. Bay leaves, bitter almonds, and fruit kernels, if not equally dangerous, are pernicious enough to make it very advisable not to use them.

Fresh fruits often become more unwholesome from being cooked in puddings and tarts, yet will in many cases agree then with stomachs that cannot take them raw; but unripe fruits are not good, either dressed or in any other state.—To prepare puddings in the best manner, they should boil briskly over a clear fire, with the pot lid partly if not entirely off, as the access of fresh air makes every thing dress sweeter. As butter is generally an expensive article, dripping, nicely prepared, may on many occasions be used as a substitute. It will answer the purpose of rubbing basins with, quite as well as butter, and never gives any unpleasant flavour to the pudding. It is also very proper to dredge a basin with flour, after it is rubbed with butter or dripping. Economy in eggs is both rational and useful, as puddings with a moderate number of eggs are more wholesome, than when used extravagantly or with profusion.

Pudding cloths, and every utensil in making puddings, should be quite clean, or the food cannot be wholesome. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and kept in a dry place. It should be dipt in boiling water, squeezed dry, and floured, when to be used. A bread pudding should be loosely tied, and a batter pudding tight over. The water should boil quick when the pudding is put in, and it should be moved about for a minute, lest the ingredients should not mix. Batter pudding should be strained through a coarse sieve, when all is mixed: in others, the eggs should be strained separately. Pans and basins in which puddings are to be boiled, should always be buttered, or rubbed with clean dripping. A pan of cold water should be prepared, and the pudding dipped in as soon as it comes out of the pot, to prevent its adhering to the cloth.

Good puddings may be made without eggs; but they must have as little milk as is sufficient to mix the batter, and must boil three or four hours. A few spoonfuls of fresh small beer, or one of yeast, will answer instead of eggs. Snow is also an excellent substitute for eggs, either in puddings or pancakes. Two large spoonfuls will supply the place of one egg, and the article it is used in will be equally good. This is a useful piece of information, especially as snow often falls when eggs are scarce and dear. Fresh small beer, or bottled malt liquors, will likewise serve instead of eggs. The yolks and whites beaten long and separately, make the article they are put into much lighter.

HUNTER’S PUDDING.

Mix together a pound of suet, a pound of flour, a pound of currants, and a pound of raisins stoned and cut. Add the rind of half a lemon finely shred, six peppercorns in fine powder, four eggs, a glass of brandy, a little salt, and as much milk as will make it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. A spoonful of peach water may sometimes be added to change the flavour. This pudding will keep six months after it is boiled, if tied up in the same cloth when cold, and hung up, folded in writing paper to preserve it from the dust. When to be eaten, it must be boiled a full hour, and served with sweet sauce.

PUDDING CAKES.

Put four yolks and two whites of eggs to a pint of milk; mix with it half a pint of bread crumbs grated fine, half a nutmeg, six ounces of currants washed and dried, a quarter of a pound of beef suet chopped small, a little salt, and flour sufficient to make it of a moderate thickness. Fry these cakes in lard, of about the usual size of a fritter.

PUDDING KETCHUP. (relish for puddings and sweet dishes)

Steep an ounce of thin-pared lemon peel, and half an ounce of mace, in half a pint of brandy, or a pint of sherry, for fourteen days. Then strain it, and add a quarter of a pint of capillaire. This will keep for years, and being mixed with melted butter, it is a delicious relish to puddings and sweet dishes.

QUAKING PUDDING.

Scald a quart of cream; when almost cold, put to it four eggs well beaten, a spoonful and a half of flour, with nutmeg and sugar. Tie it close in a buttered cloth, boil it an hour, and turn it out carefully, without cracking it. Serve it with melted butter, a little wine, and sugar.

QUINCE PUDDING.

Scald six large quinces very tender, pare off the thin rind, and scrape them to a pulp. Add powdered sugar enough to make them very sweet, and a little pounded ginger and cinnamon. Beat up the yolks of four eggs with some salt, and stir in a pint of cream. Mix these with the quince, and bake it in a dish, with a puff crust round the edge. In a moderate oven, three quarters of an hour will be sufficient. Sift powdered sugar over the pudding before it is sent to table.

RHUBARB PUDDING. (a good spring pudding)

Put four dozen clean sticks of rhubarb into a stewpan, with the peel of a lemon, a bit of cinnamon, two cloves, and as much moist sugar as will sweeten it. Set it over the fire, and reduce it to a marmalade. Pass it through a hair sieve, then add the peel of a lemon, half a nutmeg grated, a quarter of a pound of good butter, the yolks of four eggs, and one white, and mix all well together. Line a pie dish with good puff paste, put in the mixture, and bake it half an hour. This will make a good spring pudding.

RICE PUDDING.

If for family use, swell the rice with a very little milk over the fire. Then add more milk, an egg, some sugar, allspice, and lemon peel; and bake it in a deep dish. Or put into a deep pan half a pound of rice washed and picked, two ounces of butter, four ounces of sugar, a little pounded allspice, and two quarts of milk. Less butter will do, or some suet: bake the pudding in a slow oven. Another. Boil a quarter of a pound of rice in a quart of milk, with a stick of cinnamon, till it is thick; stir it often, that it does not burn; pour it into a pan, stir in a quarter of a pound of butter, and grate half a nutmeg; add sugar to your taste, and a small tea-cup of rose-water; stir all together till cold; beat up eight eggs, (leave out half the whites) stir all well together, lay a thin puff paste at the bottom of the dish, and nip the edge; then pour in the pudding and bake it.—Another. To make a plain rice pudding, put half a pound of rice well picked, into three quarts of milk; add half a pound of sugar, a small nutmeg grated, and half a pound of butter; butter the dish with part, and break the rest into the milk and rice; stir all well together, pour it into a dish, and bake it.—Another. To make a boiled rice pudding, take a quarter of a pound of rice well picked and washed, tie it in a cloth, leaving room for it to swell; boil it for an hour; take it up and stir in a quarter of a pound of butter, some nutmeg and sugar; tie it up again very tight, and boil it an hour more. When you send it to table, pour butter and sugar over it.—Another. To make a ground rice pudding. To a pint of milk put four ounces of ground rice; boil it for some time, keeping it stirring, lest it should burn; pour it into a pan, and stir in a quarter of a pound of butter; then beat up six eggs, leaving out half the whites, a little lemon peel finely shred, a little nutmeg grated, a quarter of a pound of sugar, a gill of cream, a little rose-water, and as much salt as you can take up between your thumb and finger; mix all well together, make a puff paste, lay it round the rim of the dish, and bake it.—Lay citron or orange cut very thin, on the top, and strew a few currants on.—Another. To make rice pudding with fruit. Swell half a pound of rice with a very little milk over the fire, and then mix with it any kind of fruit; such as currants, scalded gooseberries, pared and quartered apples, raisins, or black currants. Put an egg into the pudding to bind it, boil it well, and serve it up with sugar.

RICE SOUFFLE.

Blanch some Carolina rice, strain and boil it in milk, with lemon peel and a bit of cinnamon. Let it boil till the rice is dry; then cool it, and raise a rim three inches high round the dish, having egged the dish where it is put, to make it stick. Then egg the rice all over. Fill the dish half way up with a marmalade of apples; have ready the whites of four eggs beaten to a fine froth, and put them over the marmalade. Sift fine sugar over, and set it in the oven, which should be warm enough to give it a beautiful colour.

RICH PLUM PUDDING.

To make a small, but very rich plum pudding, shred fine three quarters of a pound of suet, and half a pound of stoned raisins, chopped a little. Add three spoonfuls of flour, as much moist sugar, a little salt and nutmeg, the yolks of three, and the whites of two eggs. Let it boil four hours in a basin or tin mould, well buttered. When the pudding is served up, pour over it some melted butter, with white wine and sugar.—For a larger pudding of the same description, shred three pounds of suet; add a pound and a half of raisins stoned and chopped, a pound and a half of currants, three pounds of good flour, sixteen eggs, and a quart of milk. Boil it in a cloth seven hours.

RICH RICE PUDDING.

Boil half a pound of rice in water, till it is quite tender, adding a little salt. Drain it dry, mix it with four eggs, a quarter of a pint of cream, and two ounces of fresh butter melted in the cream. Add four ounces of beef suet or marrow, or veal suet taken from the fillet, finely shred; three quarters of a pound of currants, two spoonfuls of brandy, a spoonful of peach water or ratifia, nutmeg, and grated lemon peel. When well mixed, put a paste round the edge, fill the dish, and bake it in a moderate oven. Slices of candied orange, lemon, and citron, may be added.

SACK DUMPLINS.

Grate the crumb of two penny rolls, add three quarters of a pound of suet cut small, three quarters of a pound of currants washed clean, a grated nutmeg, a little sugar, the yolks of eight eggs, and two wine glasses of sack. Make the paste into dumplins of a moderate size, tie them in cloths, and boil them two hours. Melted butter for sauce, with white wine and sugar.

SAGO PUDDING.

Boil a pint and a half of new milk, with four spoonfuls of sago nicely washed and picked; then add lemon peel, cinnamon, and nutmeg. Sweeten the pudding, mix in four eggs, put a paste round the dish, and bake it slowly.

SCALDING PUDDING.

From a pint of new milk take out enough to mix three large spoonfuls of flour into a smooth batter. Set the remainder of the milk on the fire, and when it is scalding hot, pour in the batter, and keep it on the fire till it thickens. Stir it all the time to prevent its burning, but do not let it boil. When of a proper thickness, pour it into a basin, and let it stand to cool. Then put in, six eggs, a little sugar, and some nutmeg. Boil it an hour in a basin well buttered.

SMALL RICE PUDDINGS.

Wash two large spoonfuls of rice, and simmer it with half a pint of milk till it is thick. Put in a piece of butter the size of an egg, and nearly half a pint of thick cream, and give it one boil. When cold, mix four yolks and two whites of eggs well beaten, sugar and nutmeg to taste. Add grated lemon, and a little cinnamon. Butter some small cups, and fill them three parts full, putting at bottom some orange or citron. Bake them three quarters of an hour in a slowish oven. Serve them up the moment they are to be eaten, with sweet sauce in the dish, or in a boat.

SNOW BALLS.

Swell some rice in milk, and strain it off. Having pared and cored some apples, put the rice round them, and tie up each in a cloth. Add to each a bit of lemon peel, a clove, or cinnamon, and boil them well.

SOLID SYLLABUBS.

Mix a quart of thick raw cream, one pound of refined sugar, a pint and a half of fine raisin wine, in a deep pan; and add the grated peel and the juice of three lemons. Beat or whisk it one way, half an hour; then put it on a sieve, with a piece of thin muslin laid smooth in the shallow end, till the next day. Put it in glasses: it will keep good in a cool place ten days.

SOMERSETSHIRE SYLLABUB.

Put into a large china bowl a pint of port, a pint of sherry, or other white wine, and sugar to taste. Milk the bowl full. In twenty minutes’ time, cover it pretty high with clouted cream. Grate nutmeg over it, add pounded cinnamon, and nonpareil comfits.

SPANISH FLUMMERY.

Scald a quart of cream, with a little cinnamon or mace. Mix this gradually into half a pound of rice flour, and then stir it over a gentle fire till it acquires the thickness of jelly. Sweeten it to the taste, and pour it into cups or shapes. Turn it out when cold, and serve it up. Cream, wine, or preserves eat well with it, or it may be eaten alone as preferred. Oatmeal may be used instead of rice.

STRAWBERRY AND RASPBERRY FOOL.

Bruise a pint of scarlet strawberries, and a pint of raspberries, pass them through a sieve, and sweeten them with half a pound of fine sugar pounded, add a spoonful of orange-flower water, then boil it over the fire, for two or three minutes; take it off, and set on a pint and a half of cream, boil it and stir it till it is cold; when the pulp is cold, put them together, and stir them till they are well mixed; put the fool into glasses, or basins, as you think proper.

SUSAN PUDDING.

Boil some Windsor beans, just as they begin to be black-eyed, till they are quite tender. Then peel them, and beat up half a pound of them very smooth in a marble mortar. Add four spoonfuls of thick cream, sugar to taste, half a pound of clarified butter, and eight eggs, leaving out half the whites. Beat up the eggs well with a little salt, and white wine sufficient to give it an agreeable flavour. Line a dish with puff paste, add a pretty good layer of candied citron cut in long pieces, pour in the other ingredients, and bake it in a moderate oven three quarters of an hour.

SWEET MACARONI.

To make a very nice dish of macaroni, boil two ounces of it in a pint of milk, with a bit of cinnamon and lemon peel, till the pipes are swelled to their utmost size without breaking. Lay them on a custard dish, pour a custard over them, and serve them up cold.

SYLLABUB.

Put a pint of cider and a bottle of strong beer into a large punch bowl, grate in a nutmeg, and sweeten it. Put in as much new milk from the cow as will make a strong froth, and let it stand an hour. Clean and wash some currants, and make them plump before the fire: then strew them over the syllabub, and it will be fit for use. A good imitation of this may be made by those who do not keep cows, by pouring new milk out of a tea-pot into the cider and beer, or wine.—A fine syllabub from the cow. Make your syllabub either of wine or cyder, (if cyder, put a spoonful of brandy in) sweeten it, and grate in some nutmeg; then milk into the liquor till you have a fine light curd; pour over it half a pint, or a pint of good cream, according to the quantity of syllabub you make: you may send it in the basin it was made in, or put it into custard-cups, and tea-spoons with it on a salver.—To make very fine syllabubs. Take a quart and half a pint of cream, a pint of Rhenish, and half a pint of sack; grate the rind of three lemons into the cream; with near a pound of double-refined sugar; squeeze the juice of three lemons into the wine, and put it to the cream; then beat all together with a whisk half an hour, take it up together with a spoon, and fill the glasses. It is best at three or four days old, and will keep good nine or ten days. These are called the everlasting syllabubs.

TANSEY PUDDING.

Grate four ounces of bread, blanch two ounces of sweet almonds, and beat them fine in a marble mortar, with orange-flower water. Mix these, and four ounces of fine powdered sugar with the bread. Add five eggs, a little salt, a pint of cream, a grated nutmeg, half a pint of spinach juice expressed from the leaves, beaten in a marble mortar, and strained through a cloth, and two or three spoonfuls of tansey juice beaten out and strained in the same manner. Stir the whole together, and put it into a saucepan with a small piece of butter. Set it over the fire till it thickens, stirring it all the time, but do not let it boil. When done, cool it in a basin, then pour it into a dish well buttered, and bake it half an hour. Turn it out of the dish before it is sent to table, sift some fine sugar over it, and lay a Seville orange round it cut in pieces, and squeeze the juice upon it.

TAPIOCA JELLY.

Choose the largest sort, pour on cold water to wash in two or three times, and then soak it in fresh water five or six times. Simmer it in the same until it become quite clear, with a bit of lemon peel. Then add lemon juice, wine, and sugar.

TAPIOCA PUDDING.

Wash six spoonfuls of the large kind of tapioca, and stew it gently in a quart of milk till it is pretty thick. Let it stand uncovered to cool. Add two eggs well beaten with some salt, and sugar to the taste. Bake it with a crust round the edge of a dish, in a moderate oven, for an hour.

TRANSPARENT PUDDING.

Beat up eight eggs, put them into a stewpan, with half a pound of sugar finely pounded, the same quantity of butter, and some grated nutmeg. Set it on the fire, and keep it stirring till it thickens. Then set it into a basin to cool, put a rich puff paste round the dish, pour in the pudding, and bake it in a moderate oven. It will cut light and clear. Candied orange and citron may be added if approved.

TRIFLE.

To make an excellent trifle, lay macaroons and ratifia drops over the bottom of a dish, and pour in as much raisin wine as they will imbibe. Then pour on them a cold rich custard, made with plenty of eggs, and some rice flour. It must stand two or three inches thick: on that put a layer of raspberry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well-beaten eggs, sugar, lemon peel, and raisin wine, well beat with a whisk, kept only to whip syllabubs and creams. If made the day before it is used, the trifle has quite a different taste, and is solid and far better.

VERMICELLI PUDDING.

Boil a pint of milk with lemon peel and cinnamon, and sweeten it with loaf sugar. Strain it through a sieve, add a quarter of a pound of vermicelli, and boil it ten minutes. Then put in the yolks of five and the whites of three eggs, mix them well together, and steam the pudding an hour and a quarter, or bake it half an hour.

WELCH PUDDING.

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

WHIPT SYLLABUBS.

Put some rich cream into an earthen pot, add some white wine, lemon juice, and sugar to the taste. Mill them well together with a chocolate mill, and as the froth keeps rising take it off with a spoon, and put it into syllabub glasses. They should be made the day before they are to be used. Syllabubs are very pretty in the summer time made with red currant juice, instead of lemon juice.—Another way. Take a quart of cream, boil it, and let it stand till cold; then take a pint of white wine, pare a lemon thin, and steep the peel in the wine two hours before you use it; to this add the juice of a lemon, and as much sugar as will make it very sweet; put all together into a bowl, and whisk it one way till it is pretty thick, fill the glasses, and keep it a day before you use it. It will keep good for three or four days. Let the cream be full measure, and the wine rather less; if you like it perfumed, put in a grain or two of ambergris.—Another way. To a quart of thick cream put half a pint of sack, the juice of two Seville oranges, or lemons, grate the peel of two lemons, and add half a pound of double-refined sugar well pounded; mix a little sack with sugar, and put it into some of the glasses, and red wine and sugar into others, the rest fill with syllabub only. Then whisk your cream up very well, take off the froth with a spoon, and fill the glasses carefully, as full as they will hold. Observe, that this sort must not be made long before they are used.

WHOLE RICE PUDDING.

Stew very gently a quarter of a pound of whole rice, in a pint and a half of new milk. When the rice is tender, pour it into a basin, stir in a piece of butter, and let it stand till quite cool. Then put in four eggs, a little salt, some nutmeg and sugar. Boil it an hour in a basin well buttered.

GROUND RICE PUDDING.

Boil a large spoonful of ground rice in a pint of new milk, with lemon peel and cinnamon. When cold, add sugar, nutmeg, and two eggs well beaten. Bake it with a crust round the dish. A pudding of Russian seed is made in the same manner.HASTY PUDDING. Boil some milk over a clear fire, and take it off. Keep putting in flour with one hand, and stirring it with the other, till it becomes quite thick. Boil it a few minutes, pour it into a dish, and garnish with pieces of butter. To make a better pudding, beat up an egg and flour into a stiff paste, and mince it fine. Put the mince into a quart of boiling milk, with a little butter and salt, cinnamon and sugar, and stir them carefully together. When sufficiently thickened, pour it into a dish, and stick bits of butter on the top. Or shred some suet, add grated bread, a few currants, the yolks of four eggs and the whites of two, with some grated lemon peel and ginger. Mix the whole together, and make it into balls the size and shape of an egg, with a little flour. Throw them into a skillet of boiling water, and boil them twenty minutes; but when sufficiently done, they will rise to the top. Serve with cold butter, or pudding sauce.

RICE PUDDING. If for family use, swell the rice with a very little milk over the fire. Then add more milk, an egg, some sugar, allspice, and lemon peel; and bake it in a deep dish. Or put into a deep pan half a pound of rice washed and picked, two ounces of butter, four ounces of sugar, a little pounded allspice, and two quarts of milk. Less butter will do, or some suet: bake the pudding in a slow oven. Another. Boil a quarter of a pound of rice in a quart of milk, with a stick of cinnamon, till it is thick; stir it often, that it does not burn; pour it into a pan, stir in a quarter of a pound of butter, and grate half a nutmeg; add sugar to your taste, and a small tea-cup of rose-water; stir all together till cold; beat up eight eggs, (leave out half the whites) stir all well together, lay a thin puff paste at the bottom of the dish, and nip the edge; then pour in the pudding and bake it.—Another. To make a plain rice pudding, put half a pound of rice well picked, into three quarts of milk; add half a pound of sugar, a small nutmeg grated, and half a pound of butter; butter the dish with part, and break the rest into the milk and rice; stir all well together, pour it into a dish, and bake it.—Another. To make a boiled rice pudding, take a quarter of a pound of rice well picked and washed, tie it in a cloth, leaving room for it to swell; boil it for an hour; take it up and stir in a quarter of a pound of butter, some nutmeg and sugar; tie it up again very tight, and boil it an hour more. When you send it to table, pour butter and sugar over it.—Another. To make a ground rice pudding. To a pint of milk put four ounces of ground rice; boil it for some time, keeping it stirring, lest it should burn; pour it into a pan, and stir in a quarter of a pound of butter; then beat up six eggs, leaving out half the whites, a little lemon peel finely shred, a little nutmeg grated, a quarter of a pound of sugar, a gill of cream, a little rose-water, and as much salt as you can take up between your thumb and finger; mix all well together, make a puff paste, lay it round the rim of the dish, and bake it.—Lay citron or orange cut very thin, on the top, and strew a few currants on.—Another. To make rice pudding with fruit. Swell half a pound of rice with a very little milk over the fire, and then mix with it any kind of fruit; such as currants, scalded gooseberries, pared and quartered apples, raisins, or black currants. Put an egg into the pudding to bind it, boil it well, and serve it up with sugar.

YELLOW BLAMANGE.

Pour a pint of boiling water to an ounce of isinglass, and add the peel of one lemon. When cold, put in two ounces of sifted sugar, a quarter of a pint of white wine, the yolks of four eggs, and the juice of a lemon. Stir all well together, let it boil five minutes, strain it through a bag, and put it into cups.

EVE’S PUDDING.

Grate three quarters of a pound of bread; mix it with the same quantity of shred suet, the same of apples, and also of currants. Mix with these the whole of four eggs, and the rind of half a lemon shred fine. Put it into a shape, and boil it three hours. Serve with pudding sauce, the juice of half a lemon, and a little nutmeg.

FLOATING ISLAND.

Mix three half pints of thin cream with a quarter of a pint of raisin wine, a little lemon juice, orange flower water, and sugar. Put it into a dish for the middle of the table, and lay on with a spoon the following froth ready prepared. Sweeten half a pound of raspberry or currant jelly, add to it the whites of four eggs beaten, and beat up the jelly to a froth, until it will take any form you please. It should be raised high, to represent a castle or a rock.—Another way. Scald a codlin before it be ripe, or any other sharp apple, and pulp it through a sieve. Beat the whites of two eggs with sugar, and a spoonful of orange flower water; mix in the pulp by degrees, and beat all together till it produces a large quantity of froth. Serve it on a raspberry cream, or colour the froth with beet root, raspberry, or currant jelly, and set it on a white cream, which has already been flavoured with lemon, sugar, and raisin wine. The froth may also be laid on a custard.

FRUIT PUDDINGS.

Make up a thick batter of milk and eggs, with a little flour and salt; put in any kind of fruit, and either bake or boil it. Apples should be pared and quartered, gooseberries and currants should be picked and cleaned, before they are put into the batter. Or make a thick paste, roll it out, and line a bason with it, after it has been rubbed with a little butter. Then fill it with fruit, put on a lid, tie it up close in a cloth, and boil it for two hours. The pudding will be lighter, if only made in a bason, then turned out into a pudding cloth, and boiled in plenty of water.

GEORGE PUDDING.

Boil very tender a handful of whole rice in a small quantity of milk, with a large piece of lemon peel. Let it drain; then mix with it a dozen apples, boiled to a pulp as dry as possible. Add a glass of white wine, the yolks of five eggs, two ounces of orange and citron cut thin, and sweeten it with sugar. Line a mould or bason with a very good paste, beat the five whites of the eggs to a very strong froth, and mix it with the other ingredients. Fill the mould, and bake it of a fine brown colour. Serve it bottom upwards with the following sauce: two glasses of wine, a spoonful of sugar, the yolks of two eggs, and a piece of sugar the size of a walnut. Simmer without boiling, and pour to and from the saucepan till the sauce is of a proper thickness, and then put it in the dish.

GERMAN PUDDINGS.

Melt three ounces of butter in a pint of cream, and let it stand till nearly cold. Then mix two ounces of fine flour, and two ounces of sugar, four yolks and two whites of eggs, and a little rose or orange flower water. Bake in little buttered cups half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light. Turn the puffs out of the cups, and serve with white wine and sugar.

GOOSEBERRY PUDDING.

Stew some gooseberries in a jar over a hot hearth, or in a saucepan of water, till reduced to a pulp. Take a pint of the juice pressed through a coarse sieve, and mix it with three eggs beaten and strained. Add an ounce and a half of butter, sweeten it well, put a crust round the dish, and bake it. A few crumbs of roll should be mixed with the above to give it a little consistence, or four ounces of Naples biscuits.

HASTY PUDDING.

Boil some milk over a clear fire, and take it off. Keep putting in flour with one hand, and stirring it with the other, till it becomes quite thick. Boil it a few minutes, pour it into a dish, and garnish with pieces of butter. To make a better pudding, beat up an egg and flour into a stiff paste, and mince it fine. Put the mince into a quart of boiling milk, with a little butter and salt, cinnamon and sugar, and stir them carefully together. When sufficiently thickened, pour it into a dish, and stick bits of butter on the top. Or shred some suet, add grated bread, a few currants, the yolks of four eggs and the whites of two, with some grated lemon peel and ginger. Mix the whole together, and make it into balls the size and shape of an egg, with a little flour. Throw them into a skillet of boiling water, and boil them twenty minutes; but when sufficiently done, they will rise to the top. Serve with cold butter, or pudding sauce.

LEMON PUDDING.

Beat the yolks of four eggs; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take the essence. Then peel and beat it into a paste, with the juice of a large lemon, and mix all together with four or five ounces of warmed butter. Put a crust into a shallow dish, nick the edges, and put the above into it. When sent to table, turn the pudding out of the dish.

LEMONS FOR PUDDINGS.

To keep oranges or lemons for puddings, squeeze out the pulp, and put the outsides into water for a fortnight. Then boil them in the same water till they are quite tender, strain the liquor from them, and when they are tolerably dry, put them into any jar of candy that happens to be left from old sweetmeats. Or boil a small quantity of syrup of lump sugar and water, and put over them. In a week or ten days boil them gently in it till they look clear, and cover them with it in the jar. If the fruit be cut in halves, they will occupy less space.

LITTLE BREAD PUDDINGS.

Steep the crumb of a penny loaf grated, in about a pint of warm milk. When sufficiently soaked, beat up six eggs, whites and yolks, and mix with the bread. Add two ounces of warmed butter, some sugar, orange flower water, a spoonful of brandy, a little nutmeg, and a tea-cupful of cream. Beat all well together, bake in buttered teacups, and serve with pudding sauce. A quarter of a pound of currants may be added, but the puddings are good without. Orange or lemon will be an agreeable addition.

LONDON SYLLABUB.

Put a pint and a half of port or white wine into a bowl, nutmeg grated, and a good deal of sugar. Then milk into it near two quarts of milk, frothed up. If the wine be rather sharp, it will require more for this quantity of milk. In Devonshire, clouted cream is put on the top, with pounded cinnamon and sugar.

MELON FLUMMERY.

Put plenty of bitter almonds into some stiff flummery, and make it of a pale green with spinach juice. When it becomes as thick as cream, wet the melon mould, and put the flummery into it. Put a pint of calf’s foot jelly into a bason, and let it stand till the next day: then turn out the melon, and lay it in the midst of the bason of jelly. Fill up the bason with jelly beginning to set, and let it stand all night. Turn it out the next day, the same as for fruit in jelly: make a garland of flowers, and place it on the jelly.

MILLET PUDDING.

Wash three spoonfuls of the seed, put it into a dish with a crust round the edge, pour over it as much new milk as will nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon peel, and a dust of ginger and nutmeg. As you put it in the oven, stir in two beaten eggs, and a spoonful of shred suet.

MOONSHINE PUDDING.

Put into a baking dish a layer of very thin bread and butter, strewed over with currants and sweetmeats, and so on till the dish is full. Mix together a pint and a half of cream, the yolks of six eggs, half a grated nutmeg, and some sugar. Pour the mixture on the top of the pudding, and bake it three quarters of an hour.

NEWCASTLE PUDDING.

Butter a half melon mould or quart basin, stick it all round with dried cherries or fine raisins, and fill it up with custard and layers of thin bread and butter. Boil or steam it an hour and a half.

NEWMARKET PUDDING.

Put on to boil a pint of good milk, with half a lemon peel, a little cinnamon, and a bay leaf. Boil it gently for five or ten minutes, sweeten with loaf sugar, break the yolks of five and the whites of three eggs into a basin, beat them well, and add the milk. Beat it all up well together, and strain it through a tammis, or fine hair sieve. Prepare some bread and butter cut thin, place a layer of it in a pie dish, and then a layer of currants, and so on till the dish is nearly full. Pour the custard over it, and bake it half an hour.

NORTHUMBERLAND PUDDING.

Make a hasty pudding with a pint of milk and flour, put it into a bason, and let it stand till the next day. Then mash it with a spoon, add a quarter of a pound of clarified butter, as many currants picked and washed, two ounces of candied peel cut small, and a little sugar and brandy. Bake it in teacups, turn them out on a dish, and pour wine sauce over them.

NOTTINGHAM PUDDING.

Peel six large apples, take out the core with the point of a small knife or an apple scoop, but the fruit must be left whole. Fill up the centre with sugar, place the fruit in a pie dish, and pour over a nice light batter, prepared as for batter pudding, and bake it an hour in a moderate oven.

SHELFORD PUDDING.

Mix three quarters of a pound of currants or raisins, one pound of suet, a pound of flour, six eggs, some good milk, lemon peel, and a little salt. Boil it in a melon shape six hours.

OATMEAL FLUMMERY.

Put three large handfuls of fine oatmeal into two quarts of spring water, and let it steep a day and a night. Pour off the clear water, put in the same quantity of fresh water, and strain the oatmeal through a fine sieve. Boil it till it is as thick as hasty pudding, keep it stirring all the time, that it may be smooth and fine. When first strained, a spoonful of sugar should be added, two spoonfuls of orange flower-water, two or three spoonfuls of cream, a blade of mace, and a bit of lemon peel. When boiled enough, pour the flummery into a shallow dish, and serve it up.

ORANGE FOOL.

Mix the juice of three Seville oranges, three eggs well beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten it to taste. Set the whole over a slow fire, and stir it till it becomes as thick as good melted butter, but it must not be boiled. Then pour it into a dish for eating cold.

ORANGE PUDDING.

Grate the rind of a Seville orange, put to it six ounces of fresh butter, and six or eight ounces of lump sugar pounded. Beat them all in a marble mortar, and add at the same time the whole of eight eggs well beaten and strained. Scrape a raw apple, and mix it with the rest. Put a paste round the bottom and sides of the dish, and over the orange mixture lay cross bars of paste. Half an hour will bake it.—Another. Mix two full spoonfuls of orange paste with six eggs, four ounces of fine sugar, and four ounces of warm butter. Put the whole into a shallow dish, with a paste lining, and bake it twenty minutes.—Another. Rather more than two table-spoonfuls of the orange paste, mixed with six eggs, four ounces of sugar, and four ounces of butter melted, will make a good pudding, with a paste at the bottom of the dish. Twenty minutes will bake it.—Or, boil the rind of a Seville orange very soft, and beat it up with the juice. Then add half a pound of butter, a quarter of a pound of sugar, two grated biscuits, and the yolks of six eggs. Mix all together, lay a puff paste round the edge of the dish, and bake it half an hour.

PEARL BARLEY PUDDING.

Cleanse a pound of pearl barley, and put to it three quarts of milk, half a pound of sugar, and a grated nutmeg. Bake it in a deep pan, take it out of the oven, and beat up six eggs with it. Then butter a dish, pour in the pudding, and bake it again an hour.

PIPPIN PUDDING.

Coddle six pippins in vine leaves covered with water, very gently, that the inside may be done without breaking the skins. When soft, take off the skin, and with a tea-spoon take the pulp from the core. Press it through a cullender, add two spoonfuls of orange-flower water, three eggs beaten, a glass of raisin wine, a pint of scalding cream, sugar and nutmeg to taste. Lay a thin puff paste at the bottom and sides of the dish; shred some very thin lemon peel as fine as possible, and put it into the dish; likewise lemon, orange, and citron, in small slices, but not so thin as to dissolve in the baking.

PLAIN BREAD PUDDING.

Prepare five ounces of bread crumbs, put them in a basin, pour three quarters of a pint of boiling milk over them, put a plate over the top to keep in the steam, and let it stand twenty minutes. Then beat it up quite smooth, with two ounces of sugar, and a little nutmeg. Break four eggs on a plate, leaving out one white, beat them well, and add them to the pudding. Stir it all well together, put it into a mould that has been well buttered and floured, tie a cloth tight over it, and boil it an hour.

PLAIN RICE PUDDING.

Wash and pick some rice, scatter among it some pimento finely powdered, but not too much. Tie up the rice in a cloth, and leave plenty of room for it to swell. Boil it in a good quantity of water for an hour or two, and serve it with butter and sugar, or milk. Lemon peel may be added to the pudding, but it is very good without spice, and may be eaten with butter and salt.

PLUM PUDDING.

Take six ounces of suet chopped fine, six ounces of malaga raisins stoned, eight ounces of currants nicely washed and picked, three ounces of bread crumbs, three ounces of flour, and three eggs. Add the sixth part of a grated nutmeg, a small blade of mace, the same quantity of cinnamon, pounded as fine as possible; half a tea-spoonful of salt, nearly half a pint of milk, four ounces of sugar, an ounce of candied lemon, and half an ounce of citron. Beat the eggs and spice well together, mix the milk with them by degrees, and then the rest of the ingredients.

Dip a fine close linen cloth into boiling water, and put it in a hair sieve, flour it a little, and tie the pudding up close. Put it into a saucepan containing six quarts of boiling water; keep a kettle of boiling water near it, to fill up the pot as it wastes, and keep it boiling six hours. If the water ceases to boil, the pudding will become heavy, and be spoiled. Plum puddings are best when mixed an hour or two before they are boiled, as the various ingredients by that means incorporate, and the whole becomes richer and fuller of flavour, especially if the various ingredients be thoroughly well stirred together. A table-spoonful of treacle will give the pudding a rich brown colour.—Another.

Beat up the yolks and whites of three eggs, strain them through a sieve, gradually add to them a quarter of a pint of milk, and stir it well together. Rub in a mortar two ounces of moist sugar, with as much grated nutmeg as will lie on a six-pence, and stir these into the eggs and milk. Then put in four ounces of flour, and beat it into a smooth batter; by degrees stir into it seven ounces of suet, minced as fine as possible, and three ounces of bread crumbs. Mix all thoroughly together, at least half an hour before the pudding is put into the pot. Put it into an earthenware pudding mould, well buttered, tie a pudding cloth tight over it, put it into boiling water, and boil it three hours. Half a pound of raisins cut in halves, and added to the above, will make a most admirable plum pudding.

This pudding may also be baked, or put under roast meat, like a Yorkshire pudding. In the latter case, half a pint more milk must be added, and the batter should be an inch and a quarter in thickness. It will take full two hours, and require careful watching; for if the top get burned, an unpleasant flavour will pervade the whole pudding. Or butter some saucers, and fill them with batter; in a dutch oven they will bake in about an hour.—Another. To three quarters of a pound of flour, add the same weight of stoned raisins, half a pound of suet or marrow, cut small, a pint of milk, two eggs, three spoonfuls of moist sugar, and a little salt. Boil the pudding five hours.

—To make a small rich plum pudding, take three quarters of a pound of suet finely shred, half a pound of stoned raisins a little chopped, three spoonfuls of flour, three spoonfuls of moist sugar, a little salt and nutmeg, three yolks of eggs, and two whites. Boil the pudding four hours in a basin of tin mould, well buttered. Serve it up with melted butter, white wine and sugar, poured over it.—For a large rich pudding, take three pounds of suet chopped small, a pound and a half of raisins stoned and chopped, a pound and a half of currants, three pounds of flour, sixteen eggs, and a quart of milk. Boil it in a cloth seven hours. If for baking, put in only a pint of milk, with two additional eggs, and an hour and a half will bake it.

—A plum pudding without eggs may be made of three quarters of a pound of flour, three quarters of a pound of suet chopped fine, three quarters of a pound of stoned raisins, three quarters of a pound of currants well washed and dried, a tea-spoonful of ground ginger, and rather more of salt. Stir all well together, and add as little milk as will just mix it up quite stiff. Boil the pudding four hours in a buttered basin.—Another. The same proportions of flour and suet, and half the quantity of fruit, with spice, lemon, a glass of white wine, an egg and milk, will make an excellent pudding, but it must be well boiled.

PRINCE OF WALES’S PUDDING.

Put half a pound of loaf sugar, and half a pound of fresh butter, into a saucepan; set it over the fire till both are melted, stirring it well, as it is very liable to burn, but do not let it boil. Pour this into an earthen pan, grate the rind of a lemon into it, and leave it to cool. Have ready two sponge biscuits soaked in a quarter of a pint of cream, bruise them fine and stir them into the sugar and butter. Beat the yolks of ten, and the whites of five eggs well with a little salt; squeeze and strain the juice of the lemon into them, and mix these well in with the other ingredients. Lay a puff paste into the dish, strew it with pieces of candied lemon peel, put in the pudding, and bake it three quarters of an hour in a moderate oven. Sift fine sugar over it, before it is sent to the table.

PRUNE PUDDING.

Mix four spoonfuls of flour in a quart of milk; add six eggs, two tea-spoonfuls of powdered ginger, a little salt, and a pound of prunes. Tie it in a cloth, and boil it an hour.

RICE CUSTARD.

Boil three pints of new milk with a little cinnamon, lemon peel, and sugar. Mix the yolks of two eggs well beaten, with a large spoonful of rice flour, smothered in a cup of cold milk. Take a basin of the boiling milk, mix it with the cold that has the rice in it, and add it to the remainder of the boiling milk, stirring it one way till it begins to thicken. Pour it into a pan, stir it till it is cool, and add a spoonful of brandy or orange water. This is a good imitation of cream custard, and considerably cheaper.

The Art of Cookery Made Easy and Refined By John Mollard, Cook, [1802]

Rice Pudding.

To a pint and a half of cream or new milk add a few coriander seeds, a bit of lemon peel, a stick of cinnamon, and sugar to the palate. Boil them together ten minutes, and strain it to two ounces of ground rice, which boil for ten minutes more. Let it stand till cold, and then put to it two ounces of oiled fresh butter, a little brandy, grated nutmeg, six eggs well beaten, and a gill of syrup of pippins.

Mix all together, put it into a dish with puff paste round it, and bake it, taking care it is not done too much. Should the pudding be made with whole rice it should be boiled till nearly done before the cream is strained to it, and if approved a few currants may be added.

N. B. Millet or sago (whole or ground) may be done in the same manner.

Tansey Pudding.

Blanch and pound very fine a quarter of a pound of jordan almonds; then put them into a stewpan, add a gill of the syrup of roses, the crumb of a french roll, a little grated nutmeg, half a gill of brandy, two table spoonfuls of tansey juice, three ounces of fresh butter, and some slices of citron.

Pour over it a pint and a half of boiling cream or milk, sweeten to the palate, and when it is cold mix it well, add the juice of a lemon and eight eggs beaten. It may be either boiled or baked.

Almond Pudding.

To be made as a tansey pudding, only omitting the french bread and tansey juice, and adding as substitutes a quarter of a pound of naples biscuits and a spoonful of orange flower water.

Marrow Pudding.

Boil with a quart of new milk cinnamon and lemon peel, and strain it to half a pound of beef marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, brandy, syrup of cloves, a table spoonful of each, and half a pound of naples biscuits. When the mixture is cold add eight eggs beat up, omitting five of the whites, and bake it in a dish with puff paste round it.

Bread Pudding.

To be made as a marrow pudding, only omitting the naples biscuits and a quarter of a pound of the beef marrow, adding as a substitute the crumb of french bread.

A rich Plum Pudding.

Take one pound of raisins stoned, one pound of currants washed and picked, one pound of beef suet chopped, two ounces of jordan almonds blanched and pounded, citron, candied orange and lemon peel pounded, two ounces of each, a little salt, some grated nutmeg and sugar, one pound of sifted flour, a gill of brandy, and eight eggs well beaten. Mix all together with cream or milk, and let it be of a good thickness; then tie it in a cloth, boil it five hours, and serve it up with melted butter over.

Batter Pudding.

To a pound of flour sifted add a little salt and a gill of milk, mix them till smooth, beat well six eggs, and add them together with more milk till the batter is of a proper thickness; then put the mixture into a bason rubbed with fresh butter, tie a cloth over, boil it an hour and a quarter, turn it out of the bason, and serve it up with melted butter, sugar, and grated nutmeg, in a sauce boat; to which may be added also (if approved) a table spoonful of white wine, or a dessert spoonful of vinegar.

N. B. When puddings are put into the pot the water in general should boil.

Boiled Apple Pudding.

Make a paste with flour, chopped beef suet, or marrow, a little salt and water; then knead it well, roll it out thin, sheet a bowl or bason with it, fill it with good baking apples pared, cut into quarters and cored; add lemon peel grated, cloves, nutmeg, and cinnamon pounded fine, a small quantity of each. Lay a thin paste on the top, tie the bason in a cloth, and let the pudding boil till well done. When it is to be served up cut a piece out of the top and mix with the apples, sugar to the palate, and add a bit of fresh butter and a little syrup of quinces.

Apple Dumplings.

Pare large baking apples, core them with a scoop, fill the cavities with quince marmalade, roll out (a quarter of an inch thick) the same kind of paste as for an apple pudding, mould over each apple a piece of paste, and boil them separately in a cloth, or wash them with whites of eggs with a paste brush, and bake them. Serve them up with grated nutmeg, sifted sugar, and fresh butter, in different saucers.

Baked Apple Pudding.

Stew the apples as for a tourte or tartlets, and when they are cold add to them six eggs well beaten; put the mixture into a dish with puff paste round the rim, and bake it.

Damson Pudding.

Make paste and sheet a bason in the same manner as for an apple pudding; then fill it with ripe or bottled damsons, cover it with paste, boil it, and when it is to be served up cut a piece out of the top, mix with the fruit, sifted sugar to the palate, and a small quantity of pounded cinnamon or grated nutmeg.

N. B. Puddings made with gooseberries, currants, or bullies, may be done in the same manner.

Damson Pudding another way.

To a pint of cream or milk add six eggs, four table spoonfuls of sifted flour, a very little salt, a small quantity of pounded cinnamon, and whisk them well together. Have ready ripe or bottled damsons, rub them through a hair sieve, add to the mixture a sufficient quantity of the fine pulp to make it in substance a little thicker than batter, sweeten it to the palate, put it into a buttered bason, flour a cloth and tie over, boil it an hour and a quarter, and when it is to be served up turn it out of the bason and put melted butter over.

N. B. In the same manner may be done ripe peaches, nectarines, gooseberries, apricots, green gages, or egg plums; or instead of boiling may be baked in a tart pan, sheeted with puff paste.

Baked Fruit Pudding another way.

Rub gooseberries or other ripe fruit through a hair sieve; and to half a pint of the fine pulp add a quarter of a pound of naples biscuits, three ounces of oiled fresh butter, half a pint of cream, grated nutmeg, sugar to the palate, and six eggs. Beat all the ingredients together for ten minutes; then add slices of citron, and bake the mixture in a dish with puff paste round the rim.

Muffin Pudding with dried Cherries.

To a pint and a half of milk add a few coriander seeds, a bit of lemon peel, sugar to the palate, and boil them together ten minutes. Then put four muffins into a pan, strain the milk over them, and, when they are cold, mash them with a wooden spoon; add half a gill of brandy, half a pound of dried cherries, a little grated nutmeg, two ounces of jordan almonds blanched and pounded very fine, and six eggs well beaten. Mix all together and boil in a bason, or bake it in a dish with paste round it.

Potatoe Pudding.

Peel potatoes, steam them, and rub them through a fine sieve. To half a pound of pulp add a quarter of a pound of fresh butter oiled, sifted sugar to the palate, half a gill of brandy, a little pounded cinnamon, half a pint of cream, a quarter of a pound of currants washed and picked, and eight eggs well beaten. Mix all together, bake (or boil) the pudding, and serve it up with melted butter in a sauceboat.

Carrot Pudding.

Take red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth. To a quarter of a pound of pulp add half a pound of crumb of french bread, sifted sugar, a spoonful of orange flower water, half a pint of cream, some slices of candied citron, some grated nutmeg, a quarter of a pound of oiled fresh butter, eight eggs well beaten, and bake it in a dish with a paste round the rim.

Ice Cream.

Take a pint and a half of good cream, add to it half a pound of raspberry or other jams, or ripe fruits, and sifted sugar; mix them well together and rub through a fine sieve. Then put it into a freezing mould, set it in ice and salt, and stir it till it begins to congeal. After which put at the bottom of a mould white paper, fill with the cream, put more paper over, cover close, set it in ice till well frozen, and when it is to be turned out for table dip the mould in cold water. Or it may be served up in glasses, taking the cream out of the freezing mould.

Gooseberry Fool.

Put a quart of green gooseberries and a gill of water in a stewpan over a fire close covered; when the fruit is tender rub it through a fine hair sieve, add to the pulp sifted loaf sugar, and let it stand till cold. In the mean time put a pint of cream or new milk into a stewpan, with a stick of cinnamon, a small piece of lemon peel, sugar, a few cloves and coriander seeds, and boil the ingredients ten minutes.

Have ready the yolks of six eggs and a little flour and water well beaten; strain the milk to them, whisk it over a fire to prevent it from curdling, when it nearly boils set the pan in cold water, stir the cream for five minutes, and let it stand till cold. Then mix the pulp of the gooseberries and the cream together, add a little grated nutmeg, and sweeten it more if agreeable to the palate.

N. B. Strawberries, raspberries, apricots, and other ripe fruits, may be rubbed through a sieve and the pulp added to the cream.

Sago.

To half an ounce of sago washed clean add a pint of water and a bit of lemon peel; cover the pan close, set it over a fire, let it simmer till the sago is nearly done, and the liquor absorbed. Then put to it half a pint of red port, a tea spoonful of pounded cinnamon and cloves or mace, sweeten to the palate with loaf sugar, and let it boil gently for ten minutes.

A sweet Omlet of Eggs.

Mix well together ten eggs, half a gill of cream, a quarter of a pound of oiled fresh butter and a little syrup of nutmeg; sweeten it with loaf sugar, put the mixture into a prepared frying pan as for a savory omlet, fry it in the same manner, and serve it up with a little sifted sugar over it.

Georgian Recipes from English Housewifry by Elizabeth Moxon [1764]

A HUNTING PUDDING.

Take a pound of fine flour, a pound of beef-suet shred fine, three quarters of a pound of currans well cleaned, a quartern of raisins stoned and shred, five eggs, a little lemon-peel shred fine, half a nutmeg grated, a jill of cream, a little salt, about two spoonfuls of sugar, and a little brandy, so mix all well together, and tie it up right in your cloth; it will take two hours boiling; you must have a little white wine and butter for your sauce.

A SAGOO PUDDING.

Take three or four ounces of sagoo, and wash it in two or three waters, set it on to boil in a pint of water, when you think it is enough take it up, set it to cool, and take half of a candid lemon shred fine, grate in half of a nutmeg, mix two ounces of jordan almonds blanched, grate in three ounces of bisket if you have it, if not a few bread-crumbs grated, a little rose-water and half a pint of cream; then take six eggs, leave out two of the whites, beat them with a spoonful or two of sack, put them to your sagoo, with about half a pound of clarified butter, mix them all together, and sweeten it with fine sugar, put in a little salt, and bake it in a dish with a little puff-paste about the dish edge, when you serve it up you may stick a little citron or candid orange, or any sweetmeats you please.

A MARROW PUDDING.

Take a penny loaf, take off the outside, then cut one half in thin slices; take the marrow of two bones, half a pound of currants well cleaned, shred your marrow, and strinkle a little marrow and currants over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkle over the top of your pudding; when you send it to the oven lye a puff-paste around the dish edge.

A CARROT PUDDING.

Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce.

A GROUND RICE PUDDING.

Take half a pound of ground rice, half cree it in a quart of milk, when it is cold put to it five eggs well beat, a jill of cream, a little lemon-peel shred fine, half a nutmeg grated, half a pound of butter, and half a pound of sugar, mix them well together, put them into your dish with a little salt, and bake it with a puff-paste round your dish; have a little rose-water, butter and sugar to pour over it, you may prick in it candid lemon or citron if you please.

Half of the above quantity will make a pudding for a side-dish.

A POTATOE PUDDING.

Take three or four large potatoes, boil them as you would do for eating, beat them with a little rose-water and a glass of sack in a marble mortar, put to them half a pound of sugar, six eggs, half a pound of melted butter, half a pound of currants well cleaned, a little shred lemon-peel, and candid orange, mix altogether and serve it up.

An APPLE PUDDING.

Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or bisket, four ounces of candid orange or citron, and bake it with a thin paste under it.

An ORANGE PUDDING.

Take three large seville oranges, the clearest kind you can get, grate off the out-rhine; take eight eggs, (leave out six of the whites) half a pound of double refin’d sugar, beat and put it to your eggs, then beat them both together for half an hour; take three ounces of sweet almonds blanch’d, beat them with a spoonful or two of fair water to keep them from oiling, half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of your oranges, and mix all together; lay a thin paste over your dish and bake it, but not in too hot an oven.

An ORANGE PUDDING another Way. [1]

Take half a pound of candid orange, cut them in thin slices, and beat them in a marble mortar to a pulp; take six eggs, (leave out half of the whites) half a pound of butter, and the juice of one orange; mix them together, and sweeten it with fine powder sugar, then bake it with thin paste under it.

An ORANGE PUDDING another Way. [2]

Take three or four seville oranges, the clearest skins you can get, pare them very thin, boil the peel in a pretty quantity of water, shift them two or three times in the boiling to take out the bitter taste; when it is boiled you must beat it very fine in a marble mortar; take ten eggs, (leave out six of the whites) three quarters of a pound of loaf sugar, beat it and put it to your eggs, beat them together for half an hour, put to them half a pound of melter butter, and the juice of two or three oranges, as they are of goodness, mix all together, and bake it with a thin paste over your dish.

This will make cheese-cakes as well as a pudding.

An ORANGE PUDDING another Way. [3]

Take five or six seville oranges, grate them and make a hole in the top, take out all the meat, and boil the skin very tender, shifting them in the boiling to take off the bitter taste; take half a round of long bisket, slice and scald them with a little cream, beat six eggs and put to your bisket; take half a pound of currants, wash them clean, grate in half a nutmeg, put in a little salt and a glass of sack, beat all together, then put it into your orange skin, tie them tight in a piece of fine cloth, every one separate; about three quarters of an hour will boil them: You must have a little white wine, butter and sugar for sauce.

To make a BREAD PUDDING.

Take three jills of milk, when boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk, let it stand close covered till it be cold, and beat it very well till all the lumps be broke; take five eggs beat very well, grate in a little nutmeg, shred some lemon-peel, and a quarter of a pound of butter or beef-suet, with as much sugar as will sweeten it; and currants as many as you please; let them be well cleaned; so put them into your dish, and bake or boil it.

To make a CURD PUDDING.

Take three quarts of new milk, put to it a little erning, as much as will break it when it is scumm’d break it down with your hand, and when it is drained grind it with a mustard ball in a bowl, or beat it in a marble-mortar; then take half a pound of butter and six eggs, leaving out three of the whites; beat the eggs well, and put them into the curds and butter, grate in half a nutmeg, a little lemon-peel shred fine, and salt, sweeten it to your taste, beat them all together, and bake them in little petty-pans with fast bottoms; a quarter of an hour will bake them; you must butter the tins very well before you put them in; when you dish them up you must lay them the wrong side upwards on the dish, and stick them with either blanch’d almonds, candid orange, or citron cut in long bits, and grate a little loaf sugar over them.

WHITE POTT another Way.

A layer of white bread cut thin at the bottom of the dish, a layer of apples cut thin, a layer of marrow or suet, currants, raisins, sugar and nutmeg, then the bread, and so on, as above, till the dish is fill’d up; beat four eggs, and mix them with a pint of good milk, a little sugar and nutmeg, and pour it over the top. This should be made three or four hours before it is baked.

Sauce. Wine and butter.

HUNTING PUDDING another Way.

Take a pound of grated bread, a pound of suet and a pound of currans, eight eggs, a glass of brandy, a little sugar, and a little beat cinnamon; mix these well together, and boil it two hours at the least.

Stuart Era Pudding Recipes from The Accomplisht Cook, or The Art & Mystery of Cookery [1685]

Bread Puddings yellow or Green.

Grate four penny loaves, and fearce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.

If green, juyces of spinage, and all manner of sweet herbs stamped amongst the spinage, and strain the juyce; sweet herbs chopped very small, cream, cinamon, nutmeg, salt, and all other things, as is next before laid: your herbs must be time stripped, savoury, sweet marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or eight yolks of eggs.

Another Pudding, called Cinamon-Pudding

Take five penny loaves, and fearce them through a cullender, put them in a deep dish or tray, and put to them five pints of cream, cinamon six ounces, suet one pound minced, eggs six yolks, four whites, sugar, salt, slic’t dates, stamped almonds, or none, rose-water.

To make Rice Puddings

Boil your Rice with Cream, strain it, and put to it two 22penny loaves grated, eight yolks of eggs, and three whites, beef suet, one pound of Sugar, Salt, Rose-water, Nutmeg, Coriander beaten, &c.

Other Rice Puddings.

Steep your rice in milk over night, and next morning drain it, and boil it with cream, season it with sugar being cold, and eggs, beef-suet, salt, nutmegs, cloves, mace, currants, dates, &c.

To mak Oatmeal puddings, called Isings.

Take a quart of whole oatmeal, being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currants, salt, sugar. This put in bags, guts, or fowls, as capon, &c.

If green, good store of herbs chopped small.

The Queen-like Closet or Rich Cabinet by Hannah Woolley Stored with all manner of RARE RECEIPTS For Preserving, Candying and Cookery. Very Pleasant and Beneficial to all Ingenious Persons of the FEMALE SEX. [1670] 2nd Edition

To make a Devonshire-White-pot. [bread pudding]

Take two quarts of new Milk, a penny white Loaf sliced very thin, then make the Milk scalding hot, then put to it the Bread, and break it, and strain it through a Cullender, then put in four Eggs, a little Spice, Sugar, Raisins, and Currants, and a little Salt, and so bake it, but not too much, for then it will whey.

To make whipt Sillibub. [syllabub]

Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of Cream, with the Whites of three Eggs, season it with Sugar, and beat it as you do Snow-Cream, with Birchen Rods, and take off the Froth as it ariseth, and put it into your Pot, so do till it be beaten to a Froth, let it stand two or three hours till it do settle, and then it will eat finely. 

To make a Goosberry Fool.

Take a Pint and an half of Goosberries clean picked from the stalks, put them into a Skillet with a Pint and half of fair Water, scald them till they be very tender, then bruise them well in the Water, and boil them with a Pound and half of fine Sugar till it be of a good thickness, then put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg quartered, stir these well together till you think they be enough, over a slow fire, and put it into a Dish, and when it is cold, eat it.

To make a Sillibub.

Take a Limon pared and sliced very thin, then cover the bottom of your Sillibub Pot with it, then strew it thick with fine Sugar, then take Sack or white Wine, and make a Curd with some Milk or Cream, and lay it on the Limon with a Spoon, then whip some Cream and Whites of Eggs together, sweetened a little, and cast the Froth thereof upon your Sillibub, when you lay in your Curd, you must lay Sugar between every Lay.

To make a Trifle.

Take sweet Cream, season it with Rosewater and Sugar, and a little whole Mace, let it boil a while, then take it off, and let it cool, and when it is lukewarm put it into such little Dishes or Bowls as you mean to serve it in; then put in a little Runnet, and stir it together; when you serve it in, strew on some French Comfits.

To make a Sack Posset.

Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir them well that they curd not, then put to them three Pints of Cream, half a Pound of white Sugar, stirring them well together, when they are hot over the fire, put them into a Bason, and set the Bason over a boiling pot of water, until the Posset be like a Custard, then take it off, and when it is cool enough to eat, serve it in with beaten Spice strewed over it very thick.

A Sack Posset without Milk.

Take thirteen Eggs and beat them very well, and while they are beating, take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and let them boil a very little while, then put these Eggs to them, and stir them till they be hot, then take it from the fire, and keep it stirring a while, then put it into a fit Bason, and cover it close with a Dish, then set it over the fire again till it arise to a Curd; then serve it in with some beaten spice.

To make the Orange Pudding.

Take the rind of a small one pared very thin, and boiled in several waters, and beaten very fine in a Mortar, then put to it four Ounces of fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs, and a little Salt, beat it together in the Mortar till the Oven heats, and so butter a dish and bake it, but not too much; strew Sugar on it and serve it to the Table, Bake it in Puff-past.

To make the best Almond-Puddings.

Take a quart of thick Cream and boil it a while with whole Spice, then
put in half a pound of sweet Almonds blanched and beaten to a Paste with
Rosewater, boil these together till it will come from the bottom of the
Posnet, continually stirring it for fear it burn:

Then put it out, and when it is cool, put in twelve yolks of Eggs, and six Whites, some Marrow in big Bits, or Beef Suet shred small, as much Sugar as you think fit, then fill your Guts being clean scraped; you may colour some of them if you please, and into some put plumped Currans, and boil them just as you do the other.

To make a Rice pudding to bake.

Take three Pints of Milk or more, and put therein a quarter of a Pound of Rice, clean washed and picked, then set them over the fire, and let them warm together, and often stir them with a wooden Spoon, because that will not scrape too hard at the bottom, to make it burn, then let it boil till it be very thick, then take it off and let it cool, then put in a little Salt, some beaten Spice, some Raisins and Currans, and some Marrow, or Beef Suet shred very small, then butter your Pan, and so bake it, but not too much.

To make a Pudding of wild Curds.

Take wild Curds and Cream with them, put thereto Eggs, both yolks and whites, Rosewater, Sugar, and beaten Spice with some Raisins and Currans, and some Marrow, and a little Salt, then butter a Pan, and bake it.

To make Pudding of Plum Cake.

Slice your Cake into some Cream or Milk, and boil it, and when it is cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan and bake it, or fill guts with it.

To make Bisket Pudding. [biscuit pudding]

Take Naples Biskets and cut them into Milk, and boil it, then put in Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake it.

To make Almond puddings a different way from the other.

Take two Manchets and grate them, then scald them in some Cream, then put in some Almonds Blanched and beaten as you do other, with Rosewater, let there be about half a pound, then put in eight Eggs well beaten, some Spice, Sugar, Salt and Marrow, and having your Guts well scowred and scraped, fill them, but not too full, and boil them as you do the other; or bake it if you please; Currants will do well in it.

To make a Quaking Pudding.

Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store of Eggs well beaten, mix these well, and beat them together, then dip a clean Cloth in hot water, and flower it over, and let one hold it at the four corners till you put it in, so tie it up hard, and let your Water boil when you put it in, then boil it for one hour, and serve it in with Sack, Sugar and Butter.

To make a Rasberry Pudding.

Take a Quart of Cream and boil it with whole Spice a while, then put in some grated Bread, and cover it off the Fire, that it may scald a little; then put in eight Eggs well beaten, and sweeten it with Sugar; then put in a Pint or more of whole Rasberries, and so boil it in a Cloth, and take heed you do not boil it too much, then serve it in with Wine, Butter and Sugar.

You may sometimes leave out the Rasberries, and put in Cowslip Flowers, or Goosberries.

To make Almond Puddings with French Rolls or Naples Biskets.

Take a Quart of Cream, boil it with whole Spice, then take it from the Fire, and put in three Naples Biskets, or one Penny French Roll sliced thin, and cover it up to scald; when it is cold, put in four Ounces of sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight Eggs, and a little Marrow, with as much Sugar as you think fit, and a little Salt; you may boil it, or bake it, or put it into Skins; if it be boiled or baked, put Sugar on it when you serve it in.

To make an Apple Tansie.

Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and four Whites, a little Salt, some Sugar, and a little Spice, then cut your Apples in round thin slices, and lay them into your Frying-Pan in order, your Batter being hot, when your Apples are fried, pour in your Butter, and fry it on the one side, then turn it on a Pie-Plate and slide it into the Pan again, and fry it, then put it on a Pie-Plate, and squeez the Juice of a Limon over it, and strew on fine Sugar, and serve it so to the Table.

To make a green Tansie to fry, or boil over a Pot.

Take a Quart of Cream, the yolks of one dozen of Eggs and half, their Whites well beat, mix them together, and put in one Nutmeg grated, then colour it well with the Juice of Spinage, and sweeten it with Sugar; then fry it with Butter as you do the other, and serve it in the same manner; but you must lay thin slices of Limon upon this.

If you will not fry it, then butter a Dish, and pour it therein, and set it upon a Pot of boiling water till it be enough; this is the better and easier way.

Thus you may make Tansies of any other things, as Cowslips, Rasberries, Violets, Marigolds, Gilliflowers, or any such like, and colour them with their Juice; you may use green Wheat instead of Spinage.

To make an Almond Pudding to be baked and Iced over.


Take a pound of Almonds blanched and beaten with Rosewater, the Yolks and Whites of twelve Eggs well beaten and strained, then put in Sugar, beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let this be baked; when it is baked, stick it full of blanched Almonds, and Ice it over with Sugar, Rosewater, and the White of an Egg beaten together, then set it into the Oven again, that the Ice may rise and dry, then serve it to the Table with fine Sugar strewed upon the brims of the Dish.



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