SIPPET PUDDING.

Cut a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow or b.u.t.ter, with a handful of currants or stoned raisins; do this till the dish is full; let the currants or raisins be at the top; beat four eggs, mix with them a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg--pour it in, and bake it in a moderate oven--eat it with wine sauce.

SWEET POTATO PUDDING.

Boil one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quarters of a pound of powdered sugar, three quarters of b.u.t.ter, and some grated nutmeg and lemon peel, with a gla.s.s of brandy; put a paste in the dish, and when the pudding is done, sprinkle the top with sugar, and cover it with bits of citron. Irish potato pudding is made in the same manner, but is not so good.

AN ARROW ROOT PUDDING.

Boil a quart of milk, and make it into a thick batter, with arrow root; add six eggs, half a pound of b.u.t.ter, the same of pounded sugar, half a nutmeg, and a little grated lemon peel; put a paste in the dish, and bake it nicely; when done, sift sugar over it, and stick slips of citron all over the top.

SAGO PUDDING.

Wash half a pound of sago in several waters; put it on to boil in a quart of milk, with a stick of cinnamon; stir it very frequently, for it is apt to burn: when it becomes quite thick, take out the cinnamon, stir it in half a pound of b.u.t.ter, and an equal quant.i.ty of sugar, with a gill of wine; when cold, add six eggs and four ounces of currants that have been plumped in hot water--bake it in a paste.

PUFF PUDDING.

Beat six eggs, add six spoonsful of milk, and six of flour, b.u.t.ter some cups, pour in the batter, and bake them quickly; turn them out, and eat them with b.u.t.ter, sugar and nutmeg.

RICE PUDDING.

Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add three quarters of a pound of sugar, and the same of melted b.u.t.ter; half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste in the dish, and bake it. For change, it may be boiled, and eaten with b.u.t.ter, sugar, and wine.

PLUM PUDDING.

Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of good yeast, and as much milk as will make it the consistence of bread; let it rise well, knead into it half a pound of b.u.t.ter, put in a grated nutmeg, with one and a half pounds of raisins stoned and cut up; mix all well together, wet the cloth, flour it, and tie it loosely, that the pudding may have room to rise. Raisins for puddings or cakes, should be rubbed in a little flour, to prevent their settling to the bottom--see that it does not stick to them in lumps.

ALMOND PUDDING.

Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or rose water, to keep them from oiling; mix with them four crackers, finely pounded, or two gills of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of b.u.t.ter, and four table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding bake it in a moderate oven.

QUIRE OF PAPER PANCAKES.

Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour, a pound of melted b.u.t.ter, a pound of sugar, and two gills of wine; take care the flour be not in lumps; b.u.t.ter the pan for the first pancake, run them as thin as possible, and when coloured, they are done; do not turn them, but lay them carefully in the dish, sprinkling powdered sugar between each layer--serve them up hot. This quant.i.ty will make four dozen pancakes.

A CURD PUDDING.

Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine, strain the curd from the whey, and pound it in a mortar, with six ounces of b.u.t.ter, half a pound of loaf sugar, and half a pint of rice flour, or as much crackers beaten as fine as flour; six eggs made light, and half a grated nutmeg--beat all well together, and bake them in saucers in a moderate oven; turn them out carefully in your dish, stick thin slices of citron in them, and pour on rich melted b.u.t.ter, with sugar and wine.

LEMON PUDDING.

Grate the rind from 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 loaf sugar, not heaped up--the same of melted b.u.t.ter; add the grated rind, and the juice, four crackers finely pounded, or an equal quant.i.ty of rice flour; or for change, six ounces of corn meal which is excellent--beat it till light, put a puff paste in your dish, pour the pudding in, and bake it in a moderate oven--it must not be very brown.

BREAD PUDDING.

Grate the crumb of a stale loaf, and pour on it a pint of boiling milk--let it stand an hour, then beat it to a pulp; add six eggs, well beaten, half a pound of b.u.t.ter, the same of powdered sugar, half a nutmeg, a gla.s.s of brandy, and some grated lemon peel--put a paste in the dish, and bake it.

THE HENRIETTA PUDDING.

Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated nutmeg, and a gla.s.s of brandy; beat all together very well, add a pint of cream, pour it in a deep dish, and bake it--when done, sift some powdered sugar over it.

TANSEY PUDDING.

Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a gla.s.s of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.

CHERRY PUDDING.

Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it. Make a sauce of melted b.u.t.ter, sugar and wine.

APPLE PIE.

Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin--then a layer of powdered sugar; do this alternately till the dish is full; put in a few tea-spoonsful of rose water and some cloves--put on a crust and bake it.

BAKED APPLE PUDDING.