BOILED APPLE PUDDING--Suet, 5 ozs.; flour, 8 ozs.; chop the suet very fine, and roll it into the flour. Make it into a light paste with water.
Roll out. Pare and core 8 good sized apples; slice them; put them on the paste, and scatter upon them 4 lb. of sugar; draw the paste round the apples, and boil two hours or more, in a well floured cloth. Serve with melted b.u.t.ter sweetened.
SWISS APPLE PUDDING--b.u.t.ter a deep dish; put into it a layer of bread crumbs; then a layer of finely chopped suet; a thick layer of finely chopped apples, and a thick layer of sugar. Repeat from the first layer till the dish is full, the last layer to be finger biscuits soaked in milk. Cover it till nearly enough; then uncover, till the top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you please. Bake from 30 to 40 minutes.
APPLE AND SAGO PUDDING--Boil a cup of sago in boiling water with a little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin slices, mix them with the sago; after it is well boiled add a small piece of b.u.t.ter: pour into a pudding dish and bake half an hour.
APPLE PUDDING--Pare and stew three pints of apples, mash them, and add four eggs, a quarter of a pound of b.u.t.ter, sugar and nutmeg, or grated lemon. Bake it on a short crust.
APPLE POTATOE PUDDING.--Six potatoes boiled and mashed fine, add a little salt and piece of b.u.t.ter, size of an egg, roll this out with a little flour, enough to make a good pastry crust which is for the outside of the dumpling, into this put peeled and chopped apples, roll up like any apple dumpling, steam one hour, eat hot with liquid sauce.
ARROW-ROOT PUDDING.--Take 2 teacupfuls of arrowroot, and mix it with half a pint of old milk; boil another half pint of milk, flavoring it with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into the boiling milk. When cold, add the yolks of 3 eggs beaten into 3 ozs. of sugar. Then add the whites beaten to a stiff broth, and bake in a b.u.t.tered dish an hour. Ornament the tops with sweetmeats, or citron sliced.
AUNT NELLY"S PUDDING--Half a pound of flour, half pound of treacle, six ounces of chopped suet, the juice and peel of one lemon, 4 tablespoonfuls of cream, two or three eggs. Mix and beat all together.
Boil in a basin (previously well b.u.t.tered) four hours.--For sauce, melted b.u.t.ter, a wine-gla.s.sful of sherry, and two or three tablespoonfuls of apricot jam.
BAKED INDIAN PUDDING.--Two quarts sweet milk; 1 pint New Orleans mola.s.ses; 1 pint Indian meal: 1 tablespoonful b.u.t.ter; nutmeg or cinnamon. Boil the milk; pour it over the meal and mola.s.ses; add salt and spice; bake three hours. This is a large family pudding.
BATTER, TO BE USED WITH ALL SORTS OF ROASTING MEAT.--Melt good b.u.t.ter; put to it three eggs, with the whites well beaten up, and warm them together, stirring them continually. With this you may baste any roasting meat, and then sprinkle bread crumbs thereon; and so continue to make a crust as thick as you please.
BATTER, FOR FRYING FRUIT, VEGETABLES, ETC.--Cut four ounces of fresh b.u.t.ter into small pieces, pour on it half a pint of barley water, and when dissolved, add a pint of cold water; mix by degrees with a pound of fine dry flour, and a small pinch of salt. Just before it is used, stir into it the whites of two eggs beaten to a solid froth; use quickly, that the batter may be light.
BEEF STEAK PUDDING.--Take some fine rump steaks; roll them with fat between; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly for two hours.
BAKED BEEF STEAK PUDDING.--Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; then put in the steaks very well seasoned; pour the remainder of the batter over them, and bake it.
BEEF STEAK PUDDING.--Prepare a good suet crust, and line a cake-tin with it; put in layers of steak with onions, tomatoes, and mushrooms, chopped fine, a seasoning of pepper, salt and cayenne, and half a cup of water before you close it. Bake from an hour and a half to two hours, according to the size of the pudding and serve very hot.
BLACK CAP PUDDING..--Make a batter with milk, flour and eggs; b.u.t.ter a basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants.
Cover it with a cloth well floured, and tie the cloth very tight.
Boil nearly one hour. The currants will have settled to the bottom; therefore dish it bottom upwards. Serve with sweet sauce and a little rum.
OSWEGO BLANC MANGE.--Four tablespoonfuls or three ounces of Oswego prepared corn to one quart of milk. Dissolve the corn to some of the milk. Put into the remainder of the milk four ounces of sugar, a little salt, apiece of lemon rind, or cinnamon stick, and heat to _near_ boiling. Then add the mixed corn, and boil (stirring it briskly) four minutes; take out the rind, and pour into a mold or cup, and keep until cold. When turned out, pour round it any kind of stewed or preserved fruits, or a sauce of milk and sugar.
NICE BLANC-MANGE.--Swell four ounces of rice in water; drain and boil it to a mash in good milk, with sugar, a bit of lemon peel, and a stick of cinnamon. Take care it does not burn, and when quite soft pour it into cups, or into a shape dipped into cold water. When cold turn it out, garnish with currant jelly, or any red preserved fruit.
Serve with cream or plain custard.
BOILED BATTER PUDDING.--Three eggs, one ounce of b.u.t.ter, one pint of milk, three tablespoonfuls of flour, a little salt. Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the b.u.t.ter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put into a well-b.u.t.tered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for one hour and a quarter. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin.
Send these puddings very quickly to table, and serve with sweet sauce, wine-sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quant.i.ties, as a garnish.
BREAD AND b.u.t.tER PUDDING..--b.u.t.ter a dish well, lay in a few slices of bread and b.u.t.ter, boil one pint of milk, pour out over two eggs well beaten, and then over the bread and b.u.t.ter, bake over half hour.
SIMPLE BREAD PUDDING.--Take the crumbs of a stale roll, pour over it one pint of boiling milk, and set it by to cool. When quite cold, beat it up very fine with two ounces of b.u.t.ter, sifted sugar sufficient to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed currants, beat up four eggs separately, and then mix them up with the rest, adding, if desired, a few strips of candied orange peel. All the ingredients must be beaten up together for about half an hour, as the lightness of the pudding depends upon that. Tie it up in a cloth, and boil for an hour. When it is dished, pour a little white wine sauce over the top.
CHRISTMAS PLUM PUDDING.--Suet, chopped small, six ounces; raisins, stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a wine gla.s.s of brandy, a little nutmeg and cinnamon pounded as fine as possible, half a teaspoonful of salt, rather less than half pint milk, fine sugar, four ounces; candied lemon, one ounce; citron half an ounce. Beat the eggs and spice well together; mix the milk by degrees, then the rest of the ingredients. Dip a fine, close, linen cloth into boiling water, and put in a sieve (hair), flour it a little, and tie up close. Put the pudding into a saucepan containing six quarts of boiling water; keep a kettle of boiling water alongside, and fill up as it wastes. Be sure to keep it boiling at least six hours. Serve with any sauce; or arrow-root with brandy.
CHRISTMAS PUDDING.--Suet 1-1/2 lbs., minced small; currants, 1-1/2 lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of flour, 1 pint of milk, and a wine gla.s.sful of brandy. Beat first the eggs, add half the milk, beat all together, and gradually stir in all the milk, then the suet, fruit, etc., and as much milk to mix it very thick. Boil in a cloth six or seven hours.
COTTAGE PUDDING.--One pint sifted flour, three tablespoons melted b.u.t.ter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one teaspoon soda, mix and bake.
CREAM PUDDING.--Cream, 1 pint; the yolks of seven eggs, seven tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small bit of soda. Rub the cream with the eggs and flour; add the rest, the milk last, just before baking, and pour the whole into the pudding dish. Serve with sauce of wine, sugar, b.u.t.ter, flavored as you like.
CRUMB PUDDING.--The yolks and whites of three eggs, beaten separately, one ounce moist sugar, and sufficient bread crumbs to make it into a thick but not stiff mixture; a little powdered cinnamon. Beat all together for five minutes, and bake in a b.u.t.tered tin. When baked, turn it out of the tin, pour two gla.s.ses of boiling wine over it, and serve. Cherries, either fresh or preserved, are very nice mixed in the pudding.
DAMSON PUDDING.--Four or five tablespoonfuls of flour, three eggs beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of damsons, put them and 6 ozs. of sugar into the batter, and boil in a b.u.t.tered basin for one hour and a half.
EGG PUDDING.--It is made chiefly of eggs. It is nice made thus:--Beat well seven eggs; mix well with 2 ozs. of flour, pint and a half of milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce sweetened.
EXCELLENT FAMILY PLUM PUDDING.--Grate three-quarters of a pound of a stale loaf, leaving out the crusts; chop very fine three-quarters of a pound of firm beef suet (if you wish your pudding less rich, half a pound will do); mix well together with a quarter of a pound of flour; then add a pound of currants, well washed and well dried; half a pound of raisins, stoned, and the peel of a lemon, very finely shred and cut; four ounces of candied peel, either lemon, orange or citron, or all mingled (do not cut your peel too small or its flavor is lost); six ounces of sugar, a small teaspoonful of salt, three eggs, well beaten; mix all thoroughly together with as much milk as suffices to bring the pudding to a proper consistency, grate in a small nutmeg, and again stir the mixture vigorously. If you choose, add a small gla.s.s of brandy.
b.u.t.ter your mold or basin, which you must be sure to fill quite full, or the water will get in and spoil your handiwork; have your pudding cloth scrupulously clean and sweet, and of a proper thickness; tie down securely, and boil for seven or even eight hours.
EXTRA PUDDING.--Cut light bread into thin slices. Form into the shape of a pudding in a dish. Then add a layer of any preserve, then a slice of bread, and repeat till the dish is full. Beat four or five eggs, and mix well with a pint of milk; then pour it over the bread and preserve, having previously dusted the same with a coating of rice flour. Boil twenty-five minutes.
FIG PUDDING.--Procure one pound of good figs, and chop them very fine, and also a quarter of a pound of suet, likewise chopped as fine as possible; dust them both with a little flour as you proceed--it helps to bind the pudding together; then take one pound of fine bread crumbs, and not quite a quarter of a pound of sugar; beat two eggs in a teacupful of milk, and mix all well together. Boil four hours. If you choose, serve it with wine or brandy sauce, and ornament your pudding with blanched almonds. Simply cooked, however, it is better where there are children, with whom it is generally a favorite. We forgot to say, flavor with a little allspice or nutmeg, as you like; but add the spice before the milk and eggs.
GELATINE PUDDING.--Half box gelatine dissolved in a large half pint boiling water, when cold stir in two teacups sugar, the juice of three lemons, the whites of four eggs beaten to a froth, put this in a mold to get stiff, and with the yolks of these four eggs, and a quart of milk make boiled custard, flavor with vanilla, when cold pour the custard round the mold in same dish.
GOOSEBERRY PUDDING.--One quart of scalded gooseberries; when cold rub them smooth with the back of a spoon. Take six tablespoonfuls of the pulp, half a pound of sugar, quarter of a pound of melted b.u.t.ter, six eggs, the rind of two lemons, a handful of grated bread, two tablespoonfuls of brandy. Half an hour will bake it.
GROUND RICE PUDDING.--Boil one pint of milk with a little piece of lemon peel, mix quarter pound of rice, ground, with half pint milk, two ounces sugar, one ounce b.u.t.ter, add these to the boiling milk.
Keep stirring, take it off the fire, break in two eggs, keep stirring, b.u.t.ter a pie dish, pour in the mixture and bake until set.
ICE PUDDING.--Put one quart of milk in a stew pan with half pound of white sugar, and stick of vanilla, boil it ten minutes, mix the yolks of ten eggs with a gill of cream, pour in the milk, then put it back again into the stew pan, and stir till it thickens (do not let it boil), strain it into a basin and leave it to cool. Take twelve pounds of ice, add two pounds of salt, mix together, cover the bottom of a pail, place the ice pot in it and build it around with the ice and salt, this done pour the cream into the pot, put on the cover, and do not cease turning till the cream is thick, the mold should be cold, pour in the cream, 3 or 4 pieces of white paper, wetted with cold water, are placed on it before the cover is placed on. Cover with ice till wanted, dip in cold water and turn out, fruit may be put in when put in the mold.
INDIAN PUDDING.--Indian meal, a cupful, a little salt, b.u.t.ter, 1 oz.; mola.s.ses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a quart of boiling milk. Mix a cup of cold water with it; bake in a b.u.t.tered dish 50 minutes.
KIDNEY PUDDING.--If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour and milk; roll it, and line a basin with some; put the kidney or steak in, cover with paste, and pinch round the edge. Cover with a cloth and boil a considerable time.
LEMON DUMPLINGS.--Two tablespoonfuls of flour; bread crumbs, 1/2 lb.; beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4 ozs.; 4 eggs well beaten, and strained, and the juice of three lemons strained. Make into dumplings, and boil in a cloth one hour.
LEMON PUDDING.--Three tablespoons powdered crackers, eight tablespoons sugar, six eggs, one quart milk, b.u.t.ter size of an egg, the juice of one lemon and grated rind. Stir it first when put in oven.
MACARONI PUDDING.--Take an equal quant.i.ty of ham and chicken, mince fine, half the quant.i.ty of macaroni which must be boiled tender in broth, two eggs beaten, one ounce b.u.t.ter, cayenne pepper and salt to taste, all these ingredients to be mixed thoroughly together, put in molds and boil two hours.
MARROW PUDDING.--Pour a pint of cream boiling hot on the crumbs of a penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4 eggs well; add a gla.s.s of brandy, with sugar and nutmeg to taste, and mix all well together. It may be either boiled or baked 40 or 50 minutes; cut 2 ozs. of citron very thin, and stick them all over it when you dish it up.
_Another way._--Blanch 1/2 lb. of almonds; put them in cold water all night; next day beat them in a mortar very fine, with orange or rose water. Take the crumbs of a penny loaf, and pour on the whole a pint of boiling cream; while it is cooling, beat the yolks of four eggs, and two whites, 15 minutes; a little sugar and grated nutmeg to your palate. Shred the marrow of the bones, and mix all well together, with a little candied orange cut small; bake, etc.
MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to crumble to pieces; drain; mash them very smooth. Make them into a thickish batter with an egg or two, and milk, placing a layer of steaks or chops well-seasoned with salt and pepper at the bottom of the baking dish; cover with a layer of batter, and so alternately, till the dish is full, ending with batter at the top. b.u.t.ter the dish to prevent sticking or burning. Bake of a fine brown color.
NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint of milk, the yolks of six eggs, half a stick of vanilla, one ounce of sweet almonds, pounded, and half a pound of sugar; put them in a stewpan over a slow fire, and stir until the proper consistence, being careful not to let it boil; when cold, add a wine-gla.s.s of brandy; partially freeze, and add two ounces of [Transcriber"s Note: The original text reads "rasins"] raisins and half a pound of preserved fruits, cut small.
Mix well, and mold. (Basket shape generally used.)
POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of b.u.t.ter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to a froth; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put 3 ozs. more b.u.t.ter, sweetmeats and almonds, and another egg.
PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quant.i.ty of bread crumbs, suet, and currants, well washed and picked; two ounces of candied lemon, orange, and citron, chopped fine; five ounces pounded loaf sugar; half a nutmeg, grated. Mix all together with four eggs.
b.u.t.ter well and flour a tin, put in the mixture, and place a b.u.t.tered paper on the top, and a cloth over the paper. If you steam it the paper is sufficient. It will take two hours boiling. When you dish it, stick cut blanched almonds on it, and serve with wine sauce.
PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons melted b.u.t.ter, two cups flour, two teaspoons baking powder, a little nutmeg, bake in a dish and when sent to the table, put raspberry jam under same with wine sauce.