The Lady's Own Cookery Book, and New Dinner-Table Directory Part 73

_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 gla.s.s of white wine, and sugar to your taste. b.u.t.ter the dish well, and lay a little paste round the edge. Half an hour will bake it.

_Another way._

Take raw carrots, sc.r.a.ped 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 b.u.t.ter 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 b.u.t.ter; put apples in thin slices into the dish in layers till full, strewing sugar and bits of b.u.t.ter 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 b.u.t.ter 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. b.u.t.ter 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. b.u.t.ter 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 b.u.t.ter, eight yolks of eggs, four spoonfuls of rose-water, six Naples biscuits soaked in the rose-water; beat half the sugar with the b.u.t.ter and half with the eggs, and, when beat enough, mix the cocoa-nut with the b.u.t.ter; 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 gla.s.s of brandy, or white wine. These puddings are generally fried in b.u.t.ter 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 quant.i.ty will make six. Pour over them melted b.u.t.ter, 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 gla.s.s 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 quant.i.ty of currants, the same of suet shred fine, a small quant.i.ty 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 b.u.t.ter. Serve them with b.u.t.ter, 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 b.u.t.ter 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 b.u.t.ter.

_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 b.u.t.ter 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. b.u.t.ter 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 b.u.t.tered 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 gla.s.s 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 quant.i.ty of milk to fill the pan. Boil it three quarters of an hour.