_Sack Posset, or Jelly._
Take three pints of good cream and three quarters of a pound of fine sugar pounded, twenty eggs, leaving out eight of the whites; beat them very well and light. Add to them rather more than a pint of sack; beat them again well; then set it on a stove; make it so hot that you can just endure your finger at the bottom of the pan, and not hotter; stir it all one way; put the cream on the fire just to boil up, and be ready at the time the sack is so. Boil in it a blade of mace, and put it boiling hot to the eggs and sack, which is to be only scalding hot. When the cream is put in, just stir it round twice; take it off the fire; cover it up close when it is put into the mould or dish you intend it for, and it will jelly. Pour the cream to the eggs, holding it as high from them as possible.
_Puffs._
Blanch a pound of almonds, and beat them with orange-flower water, or rose-water; boil a pound of sugar to a candy; put in the almonds, and stir them over the fire till they are stiff. Keep them stirred till cold; then beat them in a mortar for a quarter of an hour. Add a pound of sugar, and make it into a paste, with the whites of three eggs beaten to a froth, more or less, as you may judge necessary. Bake the puffs in a cool oven.
_Cheese Puffs._
Scald green gooseberries, and pulp them through a colander. To six spoonfuls of this pulp add half a pound of b.u.t.ter beaten to a cream, half a pound of finely pounded and sifted sugar, put to the b.u.t.ter by degrees, ten eggs, half the whites, a little grated lemon-peel, and a little brandy or sack. Beat all these ingredients as light as possible, and bake in a thin crust.
_Chocolate Puffs._
Take a pound of single-refined sugar, finely sifted, and grate as much chocolate as will colour it; add an ounce of beaten almonds; mix them well together; wet it with the froth of whites of eggs, and bake it.
_German Puffs._
Take four spoonfuls of fine flour, four eggs, a pint of cream, four ounces of melted b.u.t.ter, and a very little salt; stir and beat them well together, and add some grated nutmeg. Bake them in small cups: a quarter of an hour will be quite sufficient: and the oven should be so quick as to brown both top and bottom. If well baked, they will be more than as large again. For sauce--melted b.u.t.ter, sack, and sugar. The above quant.i.ty will make fourteen puffs.
_Spanish Puffs._
Take one pint of skim milk, and thicken it with flour; boil it very well till it is tough as paste, then let it cool, put it into a mortar, and beat it very well. Put in three eggs, and beat it again, then three eggs more, keeping out one white. Put in some grated nutmeg and a little salt. Have your pan over the fire, with some good lard; drop the paste in; fry the puffs a light brown, and strew sugar over them when you send them up.
_Pudding._
Boil one pint of milk; beat up the yolks of five eggs in a basin with a little sugar, and pour the milk upon them, stirring it all the time.
Prepare your mould by putting into it sifted sugar sufficient to cover it; melt it on the stove, and, when dissolved, take care that the syrup covers the whole mould. The flavour is improved by grating into the sugar a little lemon-peel. Pour the pudding into your mould, and place it in a vessel of boiling water; it must boil two hours; it may then be turned out, and eaten hot or cold.
_Another way._
Grate a penny loaf, and put to it a handful of currants, a little clarified b.u.t.ter, the yolk of an egg, a little nutmeg and salt; mix all together, and make it into little b.a.l.l.s. Boil them half an hour. Serve with wine sauce.
_A good Pudding._
Take a pint of cream, and six eggs, leaving out two of the whites. Beat up the eggs well, and put them to the cream or milk, with two or three spoonfuls of flour, and a little nutmeg and sugar, if you please.
_A very good Pudding._
Scald some green gooseberries, and pulp them through a colander; to six spoonfuls of this pulp add half a pound of b.u.t.ter beaten to a cream, half a pound of finely beaten and sifted sugar, put to the b.u.t.ter by degrees, ten eggs, half the whites, a little grated lemon-peel, a little brandy or sack: beat all these ingredients as light as possible; bake in a thin crust.
_An excellent Pudding._
Cut French rolls in thin slices; boil a pint of milk, and poor over them. Cover it with a plate and let it cool; then beat it quite fine.
Add six ounces of suet chopped fine, a quarter of a pound of currants, three eggs beat up, half a gla.s.s of brandy, and some moist sugar. Bake it full two hours.
_A plain Pudding._
Three spoonfuls of flour, a pint of new milk, three eggs, a very little salt. Boil it for half an hour, in a small basin.
_A scalded Pudding._
Take four spoonfuls of flour, and pour on it one pint of boiling milk.
When cold, add four eggs, and boil it one hour.
_A sweet Pudding._
Half a pound of ratafia, half a pint of boiling milk, more if required, stir it with a fork; three eggs, leaving out one white. b.u.t.ter the basin, or dish, and stick jar-raisins about the b.u.t.ter as close as you please; then pour in the pudding and bake it.
_All Three Pudding._
Chopped apples, currants, suet finely chopped, sugar and bread crumb, three ounces of each, three eggs, but only two of the whites; put all into a well floured bag, and boil it well two hours. Serve it with wine sauce.
_Almond Pudding._ No. 1.
Blanch half a pound of sweet almonds, with four bitter ones; pound them in a marble mortar, with two spoonfuls of orange-flower water, and two spoonfuls of rose-water; mix in four grated Naples biscuits, and half a pound of melted b.u.t.ter. Beat eight eggs, and mix them with a pint of cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar.
Mix all well together, and bake it with a paste at the bottom of the dish.
_Almond Pudding._ No. 2.
Take a pound of almonds, ground very small with a little rose-water and sugar, a pound of Naples biscuits finely grated, the marrow of six bones broken into small pieces--if you have not marrow enough, put in beef suet finely shred--a quarter of a pound of orange-peel, a quarter of citron-peel, cut in thin slices, and some mace. Take twenty eggs, only half as many whites; mix all these well together. Boil some cream, let it stand till it is almost cold; then put in as much as will make your pudding tolerably thick. You may put in a very few caraway seeds and a little ambergris, if you like.
_Almond Pudding._ No. 3.
Two small wine gla.s.ses of rose-water, one ounce of isingla.s.s, twelve bitter almonds, blanched and shred; let it stand by the fire till the isingla.s.s is dissolved; then put a pint of cream, and the yolks of six eggs, and sweeten to the taste. Set it on the fire till it boils; strain it through a sieve; stir it till nearly cold; then pour it into a mould wetted with rose-water.
_Amber Pudding._
Half a pound of brown sugar, the same of b.u.t.ter, beat up as a cake, till it becomes a fine cream, six eggs very well beaten, and sweetmeats, if agreeable; mix all together. Three quarters of an hour will bake it; add a little brandy, and lay puff paste round the dish.
_Princess Amelia"s Pudding._