Take a pound and a half of well mashed potatoes; while they are warm put in three-quarters of a pound of b.u.t.ter; beat six eggs with three-quarters of a pound of sugar, rolled fine, mix all well together, and put in a gla.s.s of brandy; season with nutmeg, mace or essence of lemon, and bake in paste.
Cocoanut Pudding.
Take three-quarters of a pound of grated cocoanut, with the brown skin taken off, half a pound of sugar, the same of b.u.t.ter, the whites of six eggs, beaten light, half a pint of cream, a gla.s.s of brandy, or rose-water, and a quarter of a pound of crackers, pounded fine, beat them together and bake in paste. If you wish the pudding rich, take a pound of b.u.t.ter, the same quant.i.ty of cocoanut, of sugar and whites of eggs, omitting the crackers and cream. Season as above. This quant.i.ty will fill six dessert plates of large size.
Sweet Potato Pudding.
Boil the potatoes, take off the skin, mash and strain them while warm; to a pound of potatoes put half a pound of b.u.t.ter; beat six eggs with half a pound of loaf-sugar, add a little mace or nutmeg; mix all together, and bake with or without paste.
Lemon Pudding.
Grate the rind of six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very light, put to them sixteen table-spoonsful of powdered sugar, not heaped, with four crackers finely powdered; beat it till light; put a puff paste in your dish and bake in a moderate oven.
Another Way.
Take one pound of potatoes strained through a sieve, half a pound of b.u.t.ter, the same of rolled sugar, the juice of two lemons and the peel of one; beat five eggs, and mix all together with a gla.s.s of wine and a nutmeg.
A Preserve Pudding.
Take a deep dish, b.u.t.ter it well and spread a layer of preserves, without syrup--either quinces, citron, apples or peaches; rub together a pound of fresh b.u.t.ter, and the same of powdered loaf-sugar, and add the yelks of sixteen eggs well beaten; pour this on the preserves, bake it in a quick oven for half an hour; it may be set by till the next day; beat the whites of the eggs as for island, seasoning with currant jelly, and spread it over the pudding cold, just as it goes to table. This makes a rich dish and is eaten without sauce. This quant.i.ty will bake in four ordinary pie plates.
Arrow Root Pudding.
Take four table spoonsful of arrow root, mixed in a little cold milk; pour on this a quart of boiling milk, beat six eggs with three table spoonsful of sugar, and stir all together with a spoonful of b.u.t.ter, bake it twenty minutes in paste.
Rice Pudding.
Pour a quart of boiling milk on a pint of rice flour, stir it well, and put in six spoonsful of sugar, one of b.u.t.ter, and four eggs, beat all together, and bake in deep plates, with or without crust.
Another Way.
Boil half a pound of rice till soft, when nearly cold stir in half a pound of white sugar, a quarter of a pound of b.u.t.ter, and three eggs well beaten; grate in half a nutmeg, stir in a pint of rich milk; pour all in a yellow dish and bake half an hour; then, put a thick coating of loaf sugar on the top, and eat hot, with or without cream.
Pudding Of Whole Rice.
Boil a pint of washed rice in milk or water, till soft, put in a lump of b.u.t.ter, five eggs, and sugar to your taste, season with essence of lemon, or lemon peel, and mix in cream to make it thin enough to pour, bake it in paste, in deep plates.
A Pudding Of Corn Meal.
Pour three pints of boiling milk on nearly half a pint of sifted corn meal, stir in half a pound of b.u.t.ter, add four eggs, a little nutmeg, rose brandy, and the grated peel of a lemon, sweeten it, and bake it in paste.
Corn Pudding in Paste.
To two pounds of mush moderately warm, put three-quarters of a pound of b.u.t.ter, the yelks of six eggs, the rind of one lemon, and juice of two; sugar and nutmeg to your taste, and bake in paste as potato puddings.
This is much admired.
Richmond Pudding.
Take one pound of raisins, stoned and chopped, half a pound of currants rubbed in flour, a pound and a half of grated bread, a pound of suet shred fine, eight eggs, two gla.s.ses of brandy, and two of wine; beat them all together, adding the eggs at the last; dip your bag or cloth in boiling water and flour it well; pour in the pudding and tie it up, leaving room for it to swell; allow it four hours to boil; eat it with white sauce.
Suet Pudding.
Take half a pound of suet chopped fine, four tea-cups of flour, and five eggs; beat these together with a quart of milk, and half a spoonful of salt; put in three tea-cups of raisins just before you tie it up; they should be rubbed in flour to prevent them from sinking; dried cherries, or pared dried peaches, are very good instead of raisins; scald the cloth and flour it; leave room for the pudding to swell. If you put one-fourth corn meal, you can do with fewer eggs.
Cheese Cakes.
Take one quart of curd, after the whey has been strained off, mix with it half a pound of fresh b.u.t.ter, an ounce of pounded blanched almonds, the whites of three eggs, a tea-cup of currants; season with sugar and rose water to your taste, and bake in plates with paste.
Baked Apples.
Wash and core your apples, and in the vacancy left by the core, put brown sugar, and bake them in a stove or oven.
Batter Pudding with Green Fruit.
Make a batter as for suet pudding. If you have small fruit, put it in whole; if apples, chop them fine; boil it three hours.
Custard Bread and b.u.t.ter Pudding.
Fill a pan with slices of b.u.t.tered bread, with raisins, grated nutmeg and sugar over each slice; beat six eggs with a tea-cup of sugar; add two quarts of rich milk, and pour it over the bread and b.u.t.ter; bake it in a stove or oven.
Balloon Puddings.
Mix a pint of rich milk with a pound and a quarter of flour; break nine eggs; beat the yelks with the batter, the whites alone; when they are mixed, stir in three-quarters of a pound of melted b.u.t.ter; grease cups or bowls with b.u.t.ter; pour in the batter, and bake them half an hour; if in a dutch-oven, put some water in the bottom; eat them with white sauce.
Plain Rice Pudding.
Put two quarts of good milk in a tin pan, with a tea-cup of whole rice, the same of stemmed raisins, and a little nutmeg or cinnamon, and sugar to your taste. If you bake it in a dutch-oven, it is best to put a little water in the bottom before you set it in; bake it till the rice is soft, and there is a brown crust on the top.
A Rice Dish with Fruit.