Chapter XV: Part 15

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.

_Green Bean Pudding._

Boil and blanch old beans; beat them in a mortar, with very little pepper and salt, some cream, and the yolk of an egg. A little spinach-juice will give a fine colour; but it is good without. Boil it for an hour in a basin that will just hold it, and pour over it parsley and butter. Serve bacon to eat with it.

_Beef Steak Pudding._

Cut rump-steaks, not too thick, into pieces about half the size of your hand, taking out all the skin and sinews. Add an onion cut fine, also potatoes (if liked,) peeled and cut in slices a quarter of an inch thick; season with pepper and salt. Lay a layer of steaks, and then one of potatoes, proceeding thus till full, occasionally throwing in part of the onion. Add half a gill of water or veal broth. Boil it two hours. You may put in, if you please, half a gill of mushroom ketchup, and a table-spoonful of lemon-pickle.

_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.

_Cheese Pudding._

Boil a thick piece of stale loaf in a pint of milk; grate half a pound of cheese; stir it into the bread and milk; beat up separately four yolks and four whites of eggs, and a little pepper and salt, and beat the whole together till very fine. Butter the pan, and put into the oven about the time the first course is sent up.

_Another way._

Half a pound of cheese--strong and mild mixed--four eggs and a little cream, well mixed. Butter the pan, and bake it twenty minutes. To be sent up with the cheese, or, if you like, with the tart.

_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.

_Fish Pudding._

Pound fillets of whiting with a quarter of a pound of butter; add the crumb of two penny rolls, soaked in cold milk, pepper and salt, with seasoning according to the taste. Boil in a mould one hour and a quarter, and then turn it out, and serve up with sauce.

_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.

_Another way._

Three lemons, six eggs, a quarter of a pound of butter, some crumb of bread grated, with some lemon-peel and grated sugar.

_Small Lemon Puddings._

One pint of cream, one spoonful of fine flour, two ounces of sugar, some nutmeg, and the yolks of three eggs; mix all well together; and stick in two ounces of citron. Bake in tea-cups in a quick oven.

_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._

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.

_Orange Pudding._ No. 1.

Take the yolks of twelve eggs and the whites of two, six ounces of the best sugar, beat fine and sifted, and a quarter of a pound of orange marmalade: beat all well together; set it over a gentle fire to thicken; put to it half a pound of melted butter, and the juice of a Seville orange. Bake it in a thin light paste, and take great care not to scorch it in the oven.

_Orange Pudding._ No. 2.

Grate off the rind of two large Seville oranges as far as they are yellow; put them in fair water, and let them boil till they are tender, changing the water two or three times. When they are tender, cut them open, take away the seeds and strings, and beat them in a mortar, with half a pound of sugar finely sifted, until it is a fine light paste; then put in the yolks of ten eggs well beaten, five or six spoonfuls of thick cream, half a Naples biscuit, and the juice of two more Seville oranges. Mix these well together, and melt a pound of the best butter, or beat it to a cream without melting: beat all light and well together, and bake it in a puff paste three quarters of an hour.

_Orange Pudding._ No. 3.

Grate the peel of four china oranges and of one lemon; boil it in a pint of cream, with a little cinnamon and some sugar. Scald crumb of white bread in a little milk; strain the boiled cream to the bread, and mix it together; add the yolks of six and the whites of three eggs; mix all well together. Put it into a dish rubbed with a little butter, and bake it of a nice brown colour. Serve with wine sauce.

_Orange Pudding._ No. 4.

Melt half a pound of fresh butter, and when cold take away the top and bottom; then mix the yolks of nine eggs well beaten, and half a pound of double-refined sugar, beaten and seared; beat all well together; grate in the rind of a good Seville orange, and stir well up. Put it into a dish, and bake it.

_Orange Pudding._ No. 5.

Simmer two ounces of isinglass in water; steep orange-peel in water all night; then add one pint of orange-juice, with the yolks of four eggs, and some white sugar. Bake a quarter of an hour or twenty minutes.

_Orange Pudding._ No. 6.

Cut two large china oranges in quarters, and take out the seeds; beat them in a mortar, with two ounces of sugar, and the same quantity of butter; then add four eggs, well beat, and a little Seville orange-juice. Line the dish with puff paste, and bake it.

_Plain Orange Pudding._

Make a bread pudding, and add a table-spoonful of ratafia, the juice of a Seville orange and the rind, or that of a lemon cut small. Bake with puff paste round it; turn it out of the tin when sent to table.

_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.

_Plum Pudding._ No. 4.

One pound of beef suet, one pound of raisins stoned, four table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of salt, five eggs, and half a grated nutmeg. Flour the cloth well, and boil it six hours.

_Plum Pudding._ No. 5.

Take currants, raisins, suet, bread crumb, and sugar, half a pound of each, five eggs, two ounces of almonds blanched and shred very fine, citron and brandy to taste, and a spoonful of flour.

_A rich Plum Pudding._

A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five or six hours.

_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.

_Potato Pudding._ No. 4.

One pound of potatoes, three quarters of a pound of butter, one pound of sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a sieve, to make them quite free from lumps. Bake it.

_Potato Pudding._ No. 5.

Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of Gloucester cheese--total, fifteen ounces--with as much boiling water as is necessary to bring them to a due consistence. Bake in an earthen pan.

_Potato Pudding._ No. 6.

Potatoes and suet as before, and one ounce of red herrings, pounded fine in a mortar, mixed, baked, &c. as before.

_Potato Pudding._ No. 7.

The same quantity of potatoes and suet, and one ounce of hung beef, grated fine with a grater, and mixed and baked as before.

_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.

_Another way._

To three quarts of cream put the yolks of twelve eggs and three whites, and two spoonfuls of flour, half a nutmeg grated, and a quarter of a pound of sugar. Mix them well together. Put it into a bag, and boil it with a quick fire; but let the water boil before you put it in. Half an hour will do it.

_Ratafia Pudding._

A quarter of a pound of sweet and a quarter of an ounce of bitter almonds, butter and loaf sugar of each a quarter of a pound; beat them together in a marble mortar. Add a pint of cream, four eggs, leaving out two whites, and a wine glassful of sherry. Garnish the dish with puff paste, and bake half an hour.

_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.

_Kitchen Rice Pudding._

Half a pound of rice in two quarts of boiling water, a pint and a half of milk, and a quarter of a pound of beef or mutton suet, shred fine into it. Bake an hour 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.

_Plain Suet Pudding, baked._

Four spoonfuls of flour, four spoonfuls of suet shred very fine, three eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a small pie-dish, and turn it out for table.

_Suet Pudding, boiled._

Shred a pound of beef suet very fine; mix it with a pound of flour, a little salt and ginger, six eggs, and as much milk as will make it into a stiff batter. Put it in a cloth, and boil it two hours. When done, turn it into a dish, with plain melted butter.

_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.

_Neat's Tongue Pudding._

Boil a neat's tongue very tender; when cold, peel and shred it very fine, after grating as much as will cover your hand. Add to it some beef suet and marrow. Take some oranges and citron, finely cut, some cloves, nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs, half the whites only, some sack, a little rose-water, and as much boiled cream as will make the whole of proper thickness. Then put in two pounds of currants, if your tongue be large.

_Quatre Fruits._

Take picked strawberries, black currants, raspberries, and the little black cherries, one pound of each, and two quarts of brandy. Infuse the whole together, and sweeten to taste. When it has stood a sufficient time, filter through a jelly-bag till the liquor is quite clear.

_Quinces, to preserve._

Put a third part of the clearest and largest quinces into cold water over the fire, and coddle till tender, but not so as to be broken. Pare and cut them into quarters, taking out the core and the hard part, and then weigh them. The kernels must be taken out of the core, and tied up in a piece of muslin or gauze. The remaining two-thirds of the quinces must be grated, and the juice well squeezed out; and to a pound of the coddled quinces put a pint of juice; pound some cochineal, tie it up in muslin, and put it to the quinces and juice. They must be together all night; next day, put a pound of lump sugar to every pound of coddled quinces; let the sugar be broken into small lumps, and, with the quince juice, cochineal, and kernels, be boiled together until the quinces are clear and red, quite to the middle of each quarter. Take out the quarters, and boil the syrup for half an hour: put the quarters in, and let them boil gently for near an hour: then put them in a jar, boil the syrup till it is a thick jelly, and put it boiling hot over them.

_Quinces, to preserve whole._

Pare the quinces very thin, put them into a well-tinned saucepan; fill it with hard water, lay the parings over the fruit, and keep them down; cover close that the steam may not escape, and set them over a slow fire to stew till tender and of a fine red colour. Take them carefully out, and weigh them to two pounds of quinces. Take two pounds and a half of double-refined sugar; put it into a preserving-pan, with one quart of water. Set it over a clear charcoal fire to boil; skim it clean, and, when it looks clear, put in the quinces. Boil them twelve minutes; take them off, and set them by for four hours to cool. Set them on the fire again, and let them boil three minutes; take them off, and let them stand two days; then boil them again ten minutes with the juice of two lemons, and set them by till cold. Put them into jars; pour on the syrup, cover them with brandy paper, tie them close with leather or bladder, and set them in a dry cool place.

_Ramaquins._ No. 1.

Take two ounces of Cheshire cheese grated, two ounces of white bread grated, two ounces of butter, half a pint of cream, and a little white pepper; boil all together; let it stand till cold; then take two yolks of eggs, beat the whole together, and put it into paper coffins. Twenty minutes will bake them.

_Ramaquins._ No. 2.

Take very nearly half a pound of Parmesan cheese, two ounces of mild Gloucester, four yolks of eggs, about six ounces of the best butter, and a good tea-cupful of cream. Beat the cheese first in a mortar; add by degrees the other ingredients, and in some measure be regulated by your taste, whether the proportion of any of them should be increased or diminished. A little while bakes them; the oven must not be too hot. They are baked in little paper cases, and served as hot as possible.

_Ramaquins._ No. 3.

Put to a little water just warm a little salt; stir in a quarter of a pound of butter; it must not boil. When well mixed, let it stand till cold: then stir in three eggs, one at a time, beating it well till it is quite smooth; then add three more eggs, beating it well, and half a pound of Parmesan cheese. Beat it well again, adding two yolks of eggs and a quarter of a pound of cold butter, and again beat it. Just before it is going into the oven, beat six eggs to a froth, and beat the whole together. Bake in paper moulds and in a quick oven. Serve as hot as possible.

_Ramaquins._ No. 4.

Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces of butter; beat them fine in a mortar, and make them up in cakes that will cover a piece of bread of the size of a crown-piece. Lay them on a dish, not touching one another; set them on a chaffing-dish of coals, and hold a salamander over them till they are quite brown. Serve up hot.

_Raspberries, to preserve._

Take the juice of red and white raspberries; if you have no white raspberries, put half codling jelly; put a pint and a half of juice to two pounds of sugar; let it boil, and skim it. Then put in three quarters of a pound of large red raspberries; boil them very fast till they jelly and are very clear; do not take them off the fire, that would make them hard, and a quarter of an hour will do them. After they begin to boil fast, put the raspberries in pots or glasses; then strain the jelly from the seeds, and put it to them. When they begin to cool, stir them, that they may not lie at the top of the glasses; and, when cold, lay upon them papers wetted with brandy and dried with a cloth.

_Another way._

Put three quarters of a pound of moist sugar to every quart of fruit, and let them boil gently till they jelly.

_Raspberries, to preserve in Currant Jelly._

Strip the currants from the stalks; weigh one pound of sugar to one pound of fruit, and to every eight pounds of currants put one pound of raspberries, for which you are not to allow any sugar. Wet the sugar, and let it boil till it is almost sugar again; then throw in the fruit, and, with a very smart fire, let it boil up all over. Take it off, and strain it through a lawn sieve. You must not let it boil too much, for fear of the currants breaking, and the seeds coming through into the jelly. When it boils up in the middle, and the syrup diffuses itself generally, it is sufficiently done; then take it off instantly. This makes a very elegant, clear currant jelly, and may be kept and used as such. Take some whole fine large raspberries; stalk them; put some of the jelly, made as above directed, in your preserving-pan; sprinkle in the raspberries, not too many at a time, for fear of bruising them. About ten minutes will do them. Take them off, and put them in pots or glasses. If you choose to do more, you must put in the pan a fresh supply of jelly. Let the jelly nearly boil up before you put in the raspberries.

_Raspberry Jam._ No. 1.--_Very good._

Take to each pound of raspberries half a pint of juice of red and white currants, an equal quantity of each, in the whole half a pint, and a pound of double-refined sugar. Stew or bake the currants in a pot, to get out the juice. Let the sugar be finely beaten; then take half the raspberries and squeeze through a coarse cloth, to keep back the seeds; bruise the rest with the back of a wooden spoon; the half that is bruised must be of the best raspberries. Mix the raspberries, juice, and sugar, together: set it over a good fire, and let it boil as fast as possible, till you see it will jelly, which you may try in a spoon.

_Raspberry Jam._ No. 2.

Weigh equal quantities of sugar and of fruit; put the fruit into a preserving-pan: boil it very quickly; break it; and stir it constantly. When the juice is almost wasted, add the sugar, and simmer it half an hour. Use a silver spoon.

_Raspberry Jam._ No. 3.

To six quarts of raspberries put three pounds of refined sugar finely pounded; strain half the raspberries from the seed; then boil the juice and the other half together. As it jellies, put it into pots. The sugar should first be boiled separately, before the raspberries are added.

_Raspberry Paste._

Break three parts of your raspberries red and white; strain them through linen; break the other part, and put into the juice; boil it till it jellies, and then let it stand till cold. To every pint put a pound of sugar, and make it scalding hot: add some codling jelly before you put in the seeds.

_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.

_Rolls._

Take two pounds of flour; divide it; put one half into a deep pan; rub two ounces of butter into the flour; the whites of two eggs whisked to a high froth; add one table-spoonful of yest, four table-spoonfuls of cream, the yolk of one egg, a pint of milk, rather more than new milk warm. Mix the above together into a lather; beat it for ten minutes; then cover it, and set it before the fire for two hours to rise. Mix in the other half of the flour, and set it before the fire for a quarter of an hour. These rolls must be baked in earthenware cups, rubbed with a little butter, and not more than half filled with dough; they must be baked a quarter of an hour in a very hot oven.

_Another way._

Take one quart of fine flour; wet it with warm milk, and six table-spoonfuls of small beer yest, a quarter of a pound of butter, and a little salt. Do not make the dough too stiff at first, but let it rise awhile; then work in the flour to the proper consistency. Set it to rise some time longer, then form your rolls of any size you please; bake them in a warmish oven; twenty minutes will bake the small and half an hour the large ones.

_Excellent Rolls._