Chapter XX: Boiled Puddings

Page

General Directions 395

To clean Currants for Puddings 397
or Cakes

To steam a Pudding in a common 397
stewpan or saucepan

To mix Batter for Puddings 397

Suet Crust for Meat or Fruit 398
Pudding

Butter Crust for Puddings 398

Savoury Puddings 399

Beef-steak, or John Bull’s 399
Pudding

Small Beef-steak Pudding 400

Ruth Pinch’s Beef-steak 401
Pudding

Mutton Pudding 401

Partridge Pudding (_very 401
good_)

A Peas Pudding (_to serve with 401
Boiled Pork_)

Wine-sauce for Sweet Puddings 402

Common Wine-sauce 402

Punch-sauce for Sweet Puddings 402

Clear arrow-root-sauce (_with 403
receipt for Welcome Guest’s
Pudding_)

A German Custard Pudding-sauce 403

A delicious German 403
Pudding-sauce

Red Currant or Raspberry-sauce 404
(_good_)

Common Raspberry-sauce 404

Superior Fruit Sauces for 404
Sweet Puddings

Pine-apple Pudding-sauce 405

A very fine Pine-apple Sauce 405
or Syrup for Puddings, or
other Sweet Dishes

German Cherry-sauce 406

Common Batter Pudding 406

Another Batter Pudding 406

Black-cap Pudding 407

Batter Fruit Pudding 407

Kentish Suet Pudding 407

Another Suet Pudding 408

Apple, Currant, Cherry, or 408
other Fresh Fruit Pudding

A common Apple Pudding 409

Herodotus’ Pudding (_A genuine 409
classical receipt_)

The Publisher’s Pudding 410

Her Majesty’s Pudding 410

Common Custard Pudding 411

Prince Albert’s Pudding 411

German Pudding and Sauce 412
(_very good_)

The Welcome Guest’s own 412
Pudding (_light and
wholesome. Author’s
receipt_)

Sir Edwin Landseer’s Pudding 412

A Cabinet Pudding 413

A very fine Cabinet Pudding 414

Snowdon Pudding (_a genuine 414
receipt_)

Very good Raisin Puddings 415

The Elegant Economist’s 415
Pudding

Pudding _à la Scoones_ 416

Ingoldsby Christmas Puddings 416

Small and very light Plum 416
Pudding

Vegetable Plum Pudding (_cheap 417
and good_)

The Author’s Christmas Pudding 417

A Kentish Well-Pudding 417

Rolled Pudding 418

A Bread Pudding 418

A Brown Bread Pudding 419

A good boiled Rice Pudding 419

Cheap Rice Pudding 420

Rice and Gooseberry Pudding 420

Fashionable Apple Dumplings 420

Orange Snow-balls 420

Apple Snow-balls 421

Light Currant Dumplings 421

Lemon Dumplings (_light and 421
good_)

Suffolk, or hard Dumplings 421

Norfolk Dumplings 421

Sweet boiled Patties (_good_) 422

Boiled Rice, to be served with 422
stewed Fruits, Preserves, or
Raspberry Vinegar