The Lady's Own Cookery Book, and New Dinner-Table Directory Part 74

_Fish Pudding._

Pound fillets of whiting with a quarter of a pound of b.u.t.ter; add the crumb of two penny rolls, soaked in cold milk, pepper and salt, with seasoning according to the taste. Boil in a mould one hour and a quarter, and then turn it out, and serve up with sauce.

_French Pudding._

Beat twelve eggs, leaving out half the whites, extremely well; take one pound of melted b.u.t.ter, and one pound of sifted sugar, one nutmeg grated, the peel of a small orange, the juice of two; the b.u.t.ter and sugar to be well beaten together; then add to them the eggs and other ingredients. Beat all very light, and bake in a thin crust.

_Gooseberry Pudding._

Scald a quart of gooseberries, and pa.s.s them through a sieve, as you would for gooseberry fool; add three eggs, three table-spoonfuls of crumb of bread, three table-spoonfuls of flour, an ounce of b.u.t.ter, and sugar to your taste. Bake it in a moderate oven.

_Another._

Scald the gooseberries, and prepare them according to the preceding receipt; mix them with rice, prepared as for a rice pudding, and bake it.

_Hunter's Pudding._

One pound of raisins, one pound of suet, chopped fine, four spoonfuls of flour, four of sugar, four of good milk, and four eggs, whites and all, two spoonfuls of brandy or sack, and some grated nutmeg. It must boil four hours complete, and should have good room in the bag, as it swells much in the boiling.

_Jug Pudding._

Beat the whites and yolks of three eggs; strain through a sieve; add gradually a quarter of a pint of milk; rub in a mortar two ounces of moist sugar and as much grated nutmeg as would cover a sixpence; then put in four ounces of flour, and beat it into a smooth batter by degrees; stir in seven ounces of suet and three ounces of bread crumb; mix all together half an hour before you put it into the pot. Boil it three hours.

_Lemon Pudding._

Take two large lemons; peel them thin, and boil them in three waters till tender; then beat them in a mortar to a paste. Grate a penny roll into the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar; mix them all well together; put it into a basin well b.u.t.tered, and boil it half an hour.

_Another way._

Three lemons, six eggs, a quarter of a pound of b.u.t.ter, some crumb of bread grated, with some lemon-peel and grated sugar.

_Small Lemon Puddings._

One pint of cream, one spoonful of fine flour, two ounces of sugar, some nutmeg, and the yolks of three eggs; mix all well together; and stick in two ounces of citron. Bake in tea-cups in a quick oven.

_Maccaroni Pudding._

Take three ounces of maccaroni, two ounces of b.u.t.ter, a pint and a half of milk boiled, four eggs, half a pound of currants. Put paste round the dish, and bake it.

_Marrow Pudding._

Boil two quarts of cream with a little mace and nutmeg; beat very light ten eggs, leaving out half the whites; put the cream scalding to the eggs, and beat it well. b.u.t.ter lightly the dish you bake it in; then slice some French roll, and lay a layer at the bottom; put on it lumps of marrow; then sprinkle on some currants and fine chopped raisins, then another layer of thin sliced bread, then marrow again, with the currants and raisins as before. When the dish is thus filled, pour over the whole the cream and eggs, which must be sweetened a little. An oven that will bake a custard will be hot enough for this pudding. Strew on the marrow a little powdered cinnamon.

_Another way._

Boil up a pint of cream, then take it off; slice two penny loaves thin, and put them into the cream, with a quarter of a pound of fresh b.u.t.ter, stirring it till melted. Then put into it a quarter of a pound of almonds beaten well and small, with rose-water, the marrow of three marrow-bones, and the whites of five eggs, and two yolks. Season it with mace shred small, and sweeten with a quarter of a pound of sugar. Make up your pudding. The marrow should first be laid in water to take out the blood.

_Nottingham Pudding._

Peel six apples; take out the core, but be sure to leave the apples whole, and fill up the place of the core with sugar. Put them in a dish, and pour over them a nice light batter. Bake it an hour in a moderate oven.

_Oatmeal Pudding._

Steep oatmeal all night in milk; in the morning pour away the milk, and put some cream, beaten spice, currants, a little sugar if you like it; if not, salt, and as many eggs as you think proper. Stir it well together; boil it thoroughly, and serve with b.u.t.ter and sugar.

_Orange Pudding._ No. 1.

Take the yolks of twelve eggs and the whites of two, six ounces of the best sugar, beat fine and sifted, and a quarter of a pound of orange marmalade: beat all well together; set it over a gentle fire to thicken; put to it half a pound of melted b.u.t.ter, and the juice of a Seville orange. Bake it in a thin light paste, and take great care not to scorch it in the oven.

_Orange Pudding._ No. 2.

Grate off the rind of two large Seville oranges as far as they are yellow; put them in fair water, and let them boil till they are tender, changing the water two or three times. When they are tender, cut them open, take away the seeds and strings, and beat them in a mortar, with half a pound of sugar finely sifted, until it is a fine light paste; then put in the yolks of ten eggs well beaten, five or six spoonfuls of thick cream, half a Naples biscuit, and the juice of two more Seville oranges. Mix these well together, and melt a pound of the best b.u.t.ter, or beat it to a cream without melting: beat all light and well together, and bake it in a puff paste three quarters of an hour.

_Orange Pudding._ No. 3.

Grate the peel of four china oranges and of one lemon; boil it in a pint of cream, with a little cinnamon and some sugar. Scald crumb of white bread in a little milk; strain the boiled cream to the bread, and mix it together; add the yolks of six and the whites of three eggs; mix all well together. Put it into a dish rubbed with a little b.u.t.ter, and bake it of a nice brown colour. Serve with wine sauce.

_Orange Pudding._ No. 4.

Melt half a pound of fresh b.u.t.ter, and when cold take away the top and bottom; then mix the yolks of nine eggs well beaten, and half a pound of double-refined sugar, beaten and seared; beat all well together; grate in the rind of a good Seville orange, and stir well up. Put it into a dish, and bake it.

_Orange Pudding._ No. 5.

Simmer two ounces of isingla.s.s in water; steep orange-peel in water all night; then add one pint of orange-juice, with the yolks of four eggs, and some white sugar. Bake a quarter of an hour or twenty minutes.

_Orange Pudding._ No. 6.

Cut two large china oranges in quarters, and take out the seeds; beat them in a mortar, with two ounces of sugar, and the same quant.i.ty of b.u.t.ter; then add four eggs, well beat, and a little Seville orange-juice. Line the dish with puff paste, and bake it.