_Marrow Pudding._

BOIL with a quart of new milk cinnamon and lemon peel, and strain it to half a pound of beef marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, brandy, syrup of cloves, a table spoonful of each, and half a pound of naples biscuits. When the mixture is cold add eight eggs beat up, omitting five of the whites, and bake it in a dish with puff paste round it.

_Bread Pudding._

TO be made as a marrow pudding, only omitting the naples biscuits and a quarter of a pound of the beef marrow, adding as a subst.i.tute the crumb of french bread.

_A rich Plum Pudding._

TAKE one pound of raisins stoned, one pound of currants washed and picked, one pound of beef suet chopped, two ounces of jordan almonds blanched and pounded, citron, candied orange and lemon peel pounded, two ounces of each, a little salt, some grated nutmeg and sugar, one pound of sifted flour, a gill of brandy, and eight eggs well beaten. Mix all together with cream or milk, and let it be of a good thickness; then tie it in a cloth, boil it five hours, and serve it up with melted b.u.t.ter over.

_Batter Pudding._

TO a pound of flour sifted add a little salt and a gill of milk, mix them till smooth, beat well six eggs, and add them together with more milk till the batter is of a proper thickness; then put the mixture into a bason rubbed with fresh b.u.t.ter, tie a cloth over, boil it an hour and a quarter, turn it out of the bason, and serve it up with melted b.u.t.ter, sugar, and grated nutmeg, in a sauce boat; to which may be added also (if approved) a table spoonful of white wine, or a dessert spoonful of vinegar.

N. B. When puddings are put into the pot the water in general should boil.

_Boiled Apple Pudding._

MAKE a paste with flour, chopped beef suet, or marrow, a little salt and water; then knead it well, roll it out thin, sheet a bowl or bason with it, fill it with good baking apples pared, cut into quarters and cored; add lemon peel grated, cloves, nutmeg, and cinnamon pounded fine, a small quant.i.ty of each. Lay a thin paste on the top, tie the bason in a cloth, and let the pudding boil till well done. When it is to be served up cut a piece out of the top and mix with the apples, sugar to the palate, and add a bit of fresh b.u.t.ter and a little syrup of quinces.

_Apple Dumplings._

PARE large baking apples, core them with a scoop, fill the cavities with quince marmalade, roll out (a quarter of an inch thick) the same kind of paste as for an apple pudding, mould over each apple a piece of paste, and boil them separately in a cloth, or wash them with whites of eggs with a paste brush, and bake them. Serve them up with grated nutmeg, sifted sugar, and fresh b.u.t.ter, in different saucers.

_Baked Apple Pudding._

STEW the apples as for a tourte or tartlets, and when they are cold add to them six eggs well beaten; put the mixture into a dish with puff paste round the rim, and bake it.

_Damson Pudding._

MAKE paste and sheet a bason in the same manner as for an apple pudding; then fill it with ripe or bottled damsons, cover it with paste, boil it, and when it is to be served up cut a piece out of the top, mix with the fruit, sifted sugar to the palate, and a small quant.i.ty of pounded cinnamon or grated nutmeg.

N. B. Puddings made with gooseberries, currants, or bullies, may be done in the same manner.

_Damson Pudding another way._

TO a pint of cream or milk add six eggs, four table spoonfuls of sifted flour, a very little salt, a small quant.i.ty of pounded cinnamon, and whisk them well together. Have ready ripe or bottled damsons, rub them through a hair sieve, add to the mixture a sufficient quant.i.ty of the fine pulp to make it in substance a little thicker than batter, sweeten it to the palate, put it into a b.u.t.tered bason, flour a cloth and tie over, boil it an hour and a quarter, and when it is to be served up turn it out of the bason and put melted b.u.t.ter over.

N. B. In the same manner may be done ripe peaches, nectarines, gooseberries, apricots, green gages, or egg plums; or instead of boiling may be baked in a tart pan, sheeted with puff paste.

_Baked Fruit Pudding another way._

RUB gooseberries or other ripe fruit through a hair sieve; and to half a pint of the fine pulp add a quarter of a pound of naples biscuits, three ounces of oiled fresh b.u.t.ter, half a pint of cream, grated nutmeg, sugar to the palate, and six eggs. Beat all the ingredients together for ten minutes; then add slices of citron, and bake the mixture in a dish with puff paste round the rim.

_m.u.f.fin Pudding with dried Cherries._

TO a pint and a half of milk add a few coriander seeds, a bit of lemon peel, sugar to the palate, and boil them together ten minutes. Then put four m.u.f.fins into a pan, strain the milk over them, and, when they are cold, mash them with a wooden spoon; add half a gill of brandy, half a pound of dried cherries, a little grated nutmeg, two ounces of jordan almonds blanched and pounded very fine, and six eggs well beaten. Mix all together and boil in a bason, or bake it in a dish with paste round it.

_Potatoe Pudding._

PEEL potatoes, steam them, and rub them through a fine sieve. To half a pound of pulp add a quarter of a pound of fresh b.u.t.ter oiled, sifted sugar to the palate, half a gill of brandy, a little pounded cinnamon, half a pint of cream, a quarter of a pound of currants washed and picked, and eight eggs well beaten. Mix all together, bake (or boil) the pudding, and serve it up with melted b.u.t.ter in a sauceboat.

_Carrot Pudding._

TAKE red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth. To a quarter of a pound of pulp add half a pound of crumb of french bread, sifted sugar, a spoonful of orange flower water, half a pint of cream, some slices of candied citron, some grated nutmeg, a quarter of a pound of oiled fresh b.u.t.ter, eight eggs well beaten, and bake it in a dish with a paste round the rim.

_Ice Cream._

TAKE a pint and a half of good cream, add to it half a pound of raspberry or other jams, or ripe fruits, and sifted sugar; mix them well together and rub through a fine sieve. Then put it into a freezing mould, set it in ice and salt, and stir it till it begins to congeal.

After which put at the bottom of a mould white paper, fill with the cream, put more paper over, cover close, set it in ice till well frozen, and when it is to be turned out for table dip the mould in cold water.

Or it may be served up in gla.s.ses, taking the cream out of the freezing mould.

_Observation on Stores._

AS frequent mention is made of syrups, jams, pounded spices, sugar sifted, grated nutmeg, and orange flower water, to be used in puddings and pies; and as a very small quant.i.ty of each is wanted at a time; it is therefore recommended (as a saving of trouble and expence) that the syrups, &c. be made when the fruits are in season, and preserved in small bottles with the different stores. But should any of the receipts be thought too expensive or rich, it is recommended, likewise, that a curtailment be made in some of the articles, pursuing nearly the same process, they being written in that state only to shew their first and best manner. The same observation may be borne in remembrance with respect to made dishes, roasting, pastry, or sauces.

_Partridge Soup._

CUT to pieces two or three picked and drawn partridges or pheasants, an old fowl, a knuckle of veal, some lean ham, celeri, onions, turnips, a carrot, and a blade of mace. Put them into a stewpot with half a pint of water, set them over a fire close covered, and steam them till three parts done. Then add three quarts of beef stock, simmer till the ingredients are tender, strain the liquor through a fine sieve, and when cold take the fat clean off, add a little liquid of colour, a small quant.i.ty of salt and cayenne pepper, whisk with it two eggs and their sh.e.l.ls, clear it over a good fire, and strain it through a tamis cloth; then cut half a middling-sized white cabbage into small slices, scald it, add to the soup, and boil it gently till tender.

_Collared Eels._

SKIN and bone two large eels, lay them flat, and season with plenty of parsley, an eschallot chopped very fine, pepper, salt, beaten spices, and mushroom powder, a small quant.i.ty of each. Then roll and bind them tight with tape, put them into a stewpan with a pint of veal stock and a little lemon juice, simmer them over a fire till done, put them on a dish, skim the liquor free from fat, season with salt to the palate, clear it with two eggs, strain it through a tamis cloth, boil it down gently till of a strong jelly, and put it into a bason. When the eels are cold, take off the tape, trim the ends, wipe them dry, serve them up with the chopped jelly round them, a few bunches of pickled barberries on their tops, and slices of lemon round the rim of the dish.

N. B. Should the liquor be pale at the time it is cleared, add a few drops of liquid of colour.

_White Puddings._

TO half a pound of beef marrow chopped fine, add six ounces of jordan almonds blanched and pounded quite fine, with a dessert spoonful of orange flower water, half a pound of the crumb of french bread, half a pound of currants washed and picked, a quarter of a pound of sifted sugar, a little mace, cloves, and cinnamon pounded, a gill of mountain wine, and the yolks of four eggs beaten. Mix all well together, fill the entrails of a pig three parts full, tie each end, and boil them half an hour.