Pudding One

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ALMOND PUDDING -1
Take one pound of almonds, blanch'd and beat fine, one pint of cream,
the yolks of twelve eggs, two ounces of grated bread, half a pound of
suet, marrow, or melted butter, three quarters of a pound of fine
sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a
dish, or little tins. The above are very good put in skins.

ALMOND PUDDING -2
4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz.
of ground bitter almonds. Whip the whites of the eggs to a stiff
froth, mix them lightly with the well-beaten yolks, add the other
ingredients gradually. Have ready a well-buttered pie-dish, pour the
mixture in (not filling the dish more than three-quarters full), and
bake in a moderately hot oven until a knitting needle pushed through
comes out clean. Turn the pudding out and serve cold.

ALMOND PUDDING -3
Beat the yolks of four eggs very light with one-half cup of sugar; then
add one-half cup of grated walnuts or almonds, one-half cup of grated
white bread crumbs, then the stiffly-beaten whites of four eggs. Put in
pudding form and steam from one and one-half to two hours. Serve with
wine or fruit sauce.



ALMOND PUDDING -4
Boil a quart of cream, when cold, mix in the whites of seven eggs well
beat; blanch five ounces of almonds, beat them with rose or
orange-flower water, mix in the eggs and cream; sweeten it to your
taste with fine powder sugar, then mix in a little citron or orange,
put a thin paste at the bottom, and a thicker round the edge of the
dish. Bake in a slow oven.

ALMOND PUDDING -5
Take two or three French-Rowles, or white penny bread, cut them in
slices, and put to the bread as much Cream as wil cover it, put it on
the fire till your Cream and bread be very warm, then take a ladle or
spoon and beat it very well together, put to this twelve Eggs, but not
above foure whites, put in Beef Suet, or Marrow, according to your
discretion, put a pretty quantity of Currans and Raisins, season the
Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for
it will make it sad and heavy; make a piece of puff past as much as will
cover your dish, so cut it very handsomely what fashion you please;
Butter the bottome of your Dish, put the pudding into the Dish, set it in
a quick Oven, not too hot as to burne it, let it bake till you think it be
enough, scrape on Sugar and serve it up.

APPLE PUDDING -1
Take half a dozen large codlins, or pippens, roast them and take out
the pulp; take eight eggs, (leave out six of the whites) half a pound
of fine powder sugar, beat your eggs and sugar well together, and put
to them the pulp of your apples, half a pound of clarified butter, a
little lemon-peel shred fine, a handful of bread crumbs or bisket, four
ounces of candid orange or citron, and bake it with a thin paste under
it.

APPLE PUDDING -2
Soak three matzoth and squeeze the water out well; put them in a bowl
with three good-sized apples cut in small thick pieces; add one-quarter
pound of currants, one-quarter pound of raisins, a little cinnamon, some
rind of lemon cut thin, one-quarter pound of brown sugar and two ounces
of melted fat; mix all well together with six beaten eggs; pour in a
greased dish and bake in a moderate oven. This pudding can be boiled if
preferred. Serve with rum sauce.

APPLE CUSTARD PUDDINGS.
Put a quart of pared and quartered apples into a stewpan, with half a
cupful of water and cook them until they are soft. Remove from the
fire and add half a cupful of sugar, two tablespoonfuls of butter and
the grated rind and the juice of a lemon. Have ready mixed two cupfuls
of grated bread crumbs and two tablespoonfuls of flour; add this also
to the apple mixture, after which stir in two well-beaten eggs. Turn
all into a well-buttered pudding-dish and bake forty-five minutes in a
moderate oven. Serve with sugar and cream or hard sweet sauce.

APPLE SPONGE PUDDING
Pare eight apples and cut off the tops carefully, so as to be able to
use them as covers to the apples. Now scrape out the inside with a
knife, being careful not to break the apple. Mix the scrapings with
sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
this mixture into the hollow of the apple and clap on a cover for each
apple; then grease a pudding dish, lay in the apples and stew them for a
few minutes, but not long enough to break them. Make a sponge cake
batter of eight eggs and two scant cups of sugar and a pinch of salt and
add the grated peel of a lemon and beat until thick, at least half an
hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter
over the apples and bake in a moderate oven. Serve with wine sauce. Half
this quantity is sufficient for a small family.

APPLE PUDDING (Grated)
Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or
to taste), one-half pound of grated almonds, or one-half cup of
matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.
Pare the apples and leave them whole. Then grate all the apple from the
pulp. To this add the above, also about three tablespoons of chicken or
goose grease. When all is well mixed, add the whites well beaten to a
stiff froth. Mix very light. Bake in well-greased baking dish.

APPLE AND LADY-FINGER PUDDING
Core and peel apples, take top off, chop the top with almonds, citron
and raisins; butter your pan, fill apples, sugar them and pour over a
little wine, bake until tender; when cool add four yolks of eggs beaten
with one cup of sugar, then last, add beaten whites and eight lady
fingers rolled, and juice of one whole lemon; pour over apples, bake.
Eat cold.

APPLE TAPIOCA PUDDING
Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste. Pare and core six apples and place
them in a baking dish. Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top. Cover and bake until
the apples are soft Serve with cream.

APPLE PEARL BARLEY PUDDING.
1/2 lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of
butter, the grated rind of a lemon. Soak the barley overnight, and
boil it in 3 pints of water for 3 hours. When quite tender, add the
sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour
the mixture into a buttered dish, put the butter in bits over the top,
and bake for 1 hour.

APPLE AND HONEY PUDDING
Take four cups of raw apples cut in small pieces, two cups of bread
crumbs, one-half cup of hot water, two teaspoons of butter, two
teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple
in a well-buttered pudding dish; then a layer of crumbs. Mix the honey
and hot water. Pour part of this over the crumbs, sprinkle with cinnamon
and dot with a few bits of butter. Fill the dish with alternate layers
of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover
and bake forty-five minutes. Serve with cream.

APRICOT PUDDING -1
1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the
apricots into a saucepan, and let them simmer with a little sugar for
1/2 an hour; take them off the fire and beat them with a fork. Mix
with them the sponge cakes crumbled. Beat the eggs up with milk and
pour it on the apricots. Pour the mixture into a wetted mould and bake
in a hot oven with a cover over the mould for 1/2 an hour. Turn out;
serve either hot or cold.

APRICOT PUDDING -2
Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring
to boiling point. Mix 1/2 cup cornstarch with 1/2 cup milk and stir
slowly into boiling milk, add 1/2 teaspoon salt. Heat 1 cup apricot jam,
and strain off juice. Stir the pieces of apricot into cornstarch and cook
for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet
mold and pour in hot mixture. Turn out when cold and surround with
apricot juice.

ARROW ROOT PUDDING.
Take four tea-cups full of arrow root, and dissolve it in a pint
of cold milk. Then boil another pint of milk with some broken
cinnamon, and a few bitter almonds or peach-leaves. When done,
strain it hot over the dissolved arrow root; stir it to a thick
smooth batter, and set it away to get cold. Next, beat six eggs
very light, and stir them into the batter, alternately with a
quarter of a pound of powdered white sugar. Add a grated nutmeg
and some fresh lemon-peel grated. Put the mixture into a buttered
dish, and bake it an hour. When cold, cut some slices of preserved
quince or peach, and arrange them handsomely all over the top of
the pudding; or ornament it with strawberries, or raspberries
preserved whole.

BANANA PUDDING.
Cut sponge cake in-slices, and, in a glass dish, put alternately a
layer of cake and a layer of bananas sliced. Make a soft custard,
flavor with a little wine, and pour over it. Beat the whites of the
eggs to a stiff froth and heap over the whole.

BIRD-NEST PUDDING -1
6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of 1/2
a lemon and some almond or vanilla essence. Pare and core the apples,
and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and
the lemon rind added, until they are beginning to get soft. Remove the
apples from the saucepan and place them in a pie-dish without the
syrup. Heat the milk and make a custard with the eggs, well beaten,
and the hot milk; sweeten and flavour it to taste, pour the custard
over the apples, and bake the pudding until the custard is set.

BIRD-NEST PUDDING -2
Pare four or five large tart apples and cut off the top of each apple to
use as a cover. Now scrape out all the inside, being careful not to
break the apples; mix scrapings with sugar, cinnamon, raisins, a few
pounded almonds and add a little white wine and the grated peel of one
lemon. Fill up the apples with this mixture and put back the top of each
apple, so as to cover each well. Grease a deep dish, set in the apples
and stew a few minutes. In the meantime make a sponge cake batter of
four eggs, one cup of pulverized sugar, one cup of flour and pour over
the apples and bake one-half hour. Eat warm or cold, with or without
sauce. Plain baked apples can be substituted for the filled apples.

BREAD PUDDING -1
Take three jills of milk, when boiled, take a penny loaf sliced thin,
cut off the out crust, put on the boiling milk, let it stand close
covered till it be cold, and beat it very well till all the lumps be
broke; take five eggs beat very well, grate in a little nutmeg, shred
some lemon-peel, and a quarter of a pound of butter or beef-suet, with
as much sugar as will sweeten it; and currans as many as you please;
let them be well cleaned; so put them into your dish, and bake or boil
it.

BREAD PUDDING -2
Grate stale bread, or soak the crumb of a French roll in milk, which
must be warmed; beat with it two or three eggs, flavor and sweeten
to taste, sometimes with a little wine or essence of lemon, or beaten
almonds; it will require to be boiled about half an hour. This pudding
is excellent made as above, with the addition of the peel of one whole
lemon grated, with its juice, and baked.

BREAD PUDDING -3
Soak one and one-half cups of bread crumbs in a pint of sweet milk for
half an hour; separate the whites and yolks of two eggs, setting the
whites in a cool place until needed. Beat the yolks with a half cup of
sugar and add the grated peel of one lemon and stir into the bread
crumbs. Put in some raisins and pour into a greased pudding dish and
bake in a moderate oven, about half an hour. Beat the whites of the eggs
to a stiff froth, adding half a cup of powdered sugar; and spread this
on top of pudding and return to the oven and brown delicately. May be
eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any
kind may be used instead of bread; and ginger bread also is particularly
nice, adding raisins and citron, and spreading a layer of jelly on the
pudding before putting on the icing.

BROWN-BREAD PUDDING
Take half a pound of brown bread,
and double the weight of it in beef-suet; a quarter of a pint of
cream, the blood of a fowl, a whole nutmeg, some cinnamon, a spoonful
of sugar, six yolks of eggs, three whites: mix it all well together,
and boil it in a wooden dish two hours. Serve it with sack and sugar,
and butter melted.


BLACK BREAD PUDDING
Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
bread crumbs added gradually. Mix well and add beaten whites. Bake
slowly. Half an hour before serving, add one cup of claret or white
wine. Serve with sherry wine sauce or whipped cream.

QUEEN BREAD PUDDING
Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
then break three eggs; separate the whites, add to the yolks one cup of
sugar and a small piece of butter; beat it well, and squeeze the bread
crumbs out of the milk, and add this to the yolks and flavor with
vanilla. Grease the pans with butter, put the mixture in the pan, and
pour the milk over it; set in the oven to bake until nearly dry, then
add a layer of fresh fruit (apricots or peaches are the best or
strawberry preserves); add the whites of eggs that were beaten stiff.
Serve cold with cream or milk. This can also be served hot.

RYE BREAD PUDDING
Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
eggs very light with one-half cup of sugar, then add a pinch of cloves
and allspice, one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter pound of chopped almonds. Moisten crumbs with
three tablespoons of whiskey or brandy, add to eggs, then add
stiffly-beaten whites of four eggs. Put in mold and boil three hours.
Serve with a brandy or whiskey sauce.

BREAD AND JAM PUDDING.
Fill a greased pudding basin with slices of Allinson bread, each slice
spread thickly with raspberry jam; make a custard by dissolving 1
tablespoonful of cornflour in 1 pint of milk well beaten; boil up and
pour this over the jam and bread; let it stand 1 hour; then boil for 1
hour covered with a pudding cloth. Serve either hot or cold, turned
out of the basin.

STEAMED BREAD PUDDING
3/4 lb. of breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3
oz. of ground almonds, sugar to taste, 4 eggs well beaten, 1 oz. of
butter (oiled). Mix all the ingredients, and let them soak for 1/2 an
hour. Turn into a buttered mould and steam the pudding for 1-1/2 to 2
hours.

BOILED BREAD PUDDING.
To one quart of bread crumbs soaked soft in a cup of hot milk, add one
cupful of molasses, one cupful of fruit or chopped raisins, one
teaspoonful each of spices, one tablespoonful of butter, a teaspoonful
of salt, one teaspoonful of soda, about a cupful of flour sifted;
boil or steam three hours. Serve with sweet sauce.

BREAD AND FRUIT PUDDING.
Line a pudding-basin with slices of bread from which the crust has been
removed. Take care to fit the slices together as closely and neatly as
possible. Stew any juicy fruit in season with sugar to taste. Do not add
water. (Blackcurrants or raspberries and redcurrants are best for this
dish.) When done, fill up the basin with the boiling fruit. Top with
slices of bread fitted well in. Leave until cold. Turn out and serve.

BREAD AND BUTTER PUDDING -1
Butter the sides and bottom of a deep pudding-dish, then butter thin
slices of bread, sprinkle thickly with sugar, a little cinnamon,
chopped apple, or any fruit you prefer between each slice, until your
dish is full. Beat up two eggs, add a tablespoonful of sifted flour;
stir with the three cupfuls of milk and a little salt; pour over this
the bread, let it stand one hour and then bake slowly, with a cover
on, three-quarters of an hour; then take the cover off and brown.
Serve with wine and lemon sauce.

BREAD AND BUTTER PUDDING -2
Place a layer of stale bread, rolled fine, in the bottom of a
pudding-dish, then a layer of any kind of fruit; sprinkle on a little
sugar, then another layer of bread crumbs and of fruit; and so on
until the dish is full, the top layer being crumbs. Make a custard as
for pies, add a pint of milk and mix. Pour it over the top of the
pudding and bake until the fruit is cooked.

BUN PUDDING.
3 stale 1d. buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns
in thin slices, put them in a dish, beat the eggs well, add to the
milk and sugar, and pour over the buns; cover with a plate, then
stand for 2 hours; bake for 1 hour in a moderate oven, or steam for
1-1/2 hours, as preferred; serve with lemon sauce.

BATTER PUDDING -1
Stir in three ounces of flour, four beaten eggs, and one pint of milk,
sweeten to taste, and mix to a smooth batter about the thickness of
good cream, and boil in a buttered basin.

BATTER PUDDING -2
Take 2 eggs and 1 teacup flour. Well whisk the eggs. Sprinkle in the flour
a spoonful at a time. Stir
gently. When the batter becomes too thick to stir, thin it with a little
milk. Then add more flour until it is again too thick, and again thin with
the milk. Proceed in this way until all the flour is added, and then add
sufficient milk to bring the batter to the consistency of rather thick
cream. Have ready a very hot greased tin, pour in and bake in a hot oven
until golden brown. By mixing in the way indicated above, a batter
perfectly free from lumps is easily obtained.

BATTER JAM PUDDING.
1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal,
2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the
cornflour and meal smooth with a little of the milk; bring the rest to
boil with the butter, and stir into it the smooth paste. Stir the
mixture over the fire for about 8 minutes, then turn it into a basin
to cool. Beat up the yolks of the eggs and add them to the cooked
batter; whip the whites of the eggs to a stiff froth and add them to
the rest; butter a pie-dish, pour in a layer of the batter, then
spread a layer of jam, and so on, until the dish is full, finishing
with the batter, and bake the pudding for 1/2 an hour.

BELGIAN PUDDING.
Soak a 1d. French roll in 1/2 pint of boiling milk; for 1 hour, then
add 1/4 lb. of sultanas, 1/4 lb. of currants, 3 oz. of sugar, 4
chopped apples, a little chopped peel, the yolks of 3 eggs, a little
grated nutmeg and zest of lemon. Mix in lastly the whites of the 3
eggs whisked to a stiff froth, pour into a mould, and boil for 2
hours. Serve with a sweet sauce.

BUCKINGHAM PUDDING.
1/4 lb. of ratafias, 4 or 5 sponge cakes, 3 eggs, 3/4 pint of milk,
sugar to taste, vanilla flavouring. Butter a mould, press the ratafias
all over it, and lay in the sponge cakes cut in slices; then put in
more ratafias and sponge cakes until the mould is almost full. Beat
the yolks of the eggs well together and the whites of 2 eggs. Boil the
milk and pour it on the eggs, let it cool a little, add sugar and
flavouring. Pour into the mould. Cover it with buttered paper and
steam for about 1 hour. Turn it out carefully, and serve with jam or
sauce round it.

BOMBAY PUDDING.
Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste.
Spread it on a plate to cool. (Smooth it neatly with a knife). When quite
cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with
lemon sauce. This may also be served as a savoury dish with parsley sauce.
The quantity given above is sufficient for two people.

BLACK PUDDING
Take two quarts of whole oatmeal, pick it and half boil it, give it
room in your cloth, (you must do it the day before you use it) put it
into the blood while it is warm, with a handful of salt, stir it very
well, beat eight or nine eggs in about a pint of cream, and a quart of
bread-crumbs, a handful or two of maslin meal dress'd through a
hair-sieve, if you have it, if not put in wheat flour; to this quantity
you may put an ounce of Jamaica pepper, and ounce of black pepper, a
large nutmeg, and a little more salt, sweet-marjoram and thyme, if they
be green shred them fine, if dry rub them to powder, mix them well
together, and if it be too thick put to it a little milk; take four
pounds of beef-suet, and four pounds of lard, skin and cut it it think
pieces, put it into your blood by handfuls, as you fill your puddings;
when they are filled and tied prick them with a pin, it will keep them
from bursting in the boiling; (you must boil them twice) cover them
close and it will make them black.

CARROT PUDDING -1
Take one cup of sugar, one-third cup of butter, one cup of grated
carrots, one cup of grated potatoes, one cup of raisins, one cup of
currants, two cups of bread crumbs, one-half teaspoon of baking-soda
stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
allspice. Mix all these and add a little syrup and four tablespoons of
whiskey. Steam four hours. Serve with hard sauce.

CARROT PUDDING -2
Beat one and a half cups of powdered sugar and the yolks of eight eggs;
take one and a half cups peeled and grated raw carrots and stir all
together. Add one cup of grated almonds, the rind of half a lemon
chopped finely, one tablespoon of wine, and last the beaten whites of
the eggs. Bake in a well-buttered and flour-sprinkled form at least one
hour in a slow oven.

CARROT PUDDING -3
Take three or four clear red carrots, boil and peel them, take the red
part of the carrot, beat it very fine in a marble mortar, put to it the
crumbs of a penny loaf, six eggs, half a pound of clarified butter, two
or three spoonfuls of rose water, a little lemon-peel shred, grate in a
little nutmeg, mix them well together, bake it with a puff-paste round
your dish, and have a little white wine, butter and sugar, for the
sauce.

CARROT PUDDING -4
Take half a pound of carrots, when boil'd and peel'd, beat them in a
mortar, two ounces of grated bread, a pint of cream, half a pound of
suet or marrow, a glass of sack, a little cinnamon, half a pound of
sugar, six eggs well beat, leaving out three of the whites, and a
quarter of a pound of macaroons; mix all well together; puff-paste
round the dish-edge.

CANADIAN PUDDING.
To use up cold stiff porridge. Mix the porridge with enough hot milk
to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a
breakfastcupful of the batter, add some jam, stirring it well into the
batter, bake 1 hour in a buttered pie-dish.

CALF'S-FOOT PUDDING.
Take two calf's feet, when they are clean'd boil them as you would for
eating; take out all the bones; when they are cold shred them in a
wooden bowl as small as bread crumbs; then take the crumbs of a penny
loaf, three quarters of a pound of beef suet shred fine, grate in half
a nutmeg, take half a pound of currans well washed, half a pound of
raisins stoned and shred, half a pound of sugar, six eggs, and a little
salt, mix them all together very well, with as much cream as will wet
them, so butter your cloth and tie it up tight; it will take two hours
boiling; you may if you please stick it with a little orange, and serve
it up.

CITRON PUDDING.
Cut in slices two ounces of citron, the same quantity of candied
orange and lemon peel, add to them four ounces of loaf sugar, and four
of fresh butter; line a dish with fine puff paste, and beat up to a
froth the yolks of four eggs and the whites of two, fill the dish with
these ingredients and bake half an hour. The dish should be shallow.


CHICKEN PUDDING.
Line a basin with a good beef-suet paste, and fill it with chicken,
prepared in the following way: cut up a small chicken, lightly fry the
pieces, then place them in a stew-pan, with thin slices of _chorissa_,
or, if at hand, slices of smoked veal, add enough good beef gravy to
cover them; season with mushroom essence or powder, pepper, salt, and
a very small quantity of nutmeg, and mace; simmer gently for a quarter
of an hour, and fill the pudding; pour over part of the gravy and keep
the rest to be poured over the pudding when served in the dish. The
pudding, when filled, must be covered closely with the paste, the
ends of which should be wetted with a paste brush to make it adhere
closely.

CHEESE PUDDING
Take breakfast-cupful of milk into a saucepan, with a piece of butter the size of a large egg. Let
it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs
and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and
4 eggs, well beaten. Pour the mixture into a well-buttered dish, and bake in a quick oven upto 40
Minutes.

CHERRY PUDDING -1
Grate one-half pound of stale rye bread and wet this with a wineglass of
red wine. Pound two tablespoons of almonds, stir the yolks of four eggs
with half a cup of powdered sugar, flavor with cinnamon, and add the
grated bread and almonds. Stone one-half pound each of sweet and sour
cherries. Mix all thoroughly with the beaten whites added last. Do not
take the juice of the cherries. Butter the pudding mold well before you
put in the mixture. To be eaten cold.

CHERRY PUDDING -2
Scald a pint of crackers or bread crumbs in a quart of boiling milk; add
a piece of butter the size of an egg, a good pinch of salt, four eggs, a
cup and a half of sugar, a little ground cinnamon and a quart of stoned
cherries. Bake in quick oven.

CHOCOLATE PUDDING -1
1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of
sugar, 1/4 lb. of butter, 1 pint of milk, 3 eggs. Mix the chocolate,
flour, sugar, and butter together. Boil up the milk and stir over the
fire until it comes clean from the sides of the pan, then take it out
and let it cool. Break the eggs, whisk the whites and yolks
separately, first add the yolks to the pudding, and when they are well
stirred in, mix in the whites. Put into a buttered basin, and steam
for 1 hour. Turn out and serve hot.

CHOCOLATE PUDDING -2
One quart of milk, fourteen even tablespoonfuls of grated bread
crumbs, twelve tablespoonfuls grated chocolate, six eggs, one
tablespoonful vanilla, sugar to make very sweet. Separate the yolks
and whites of four eggs, beat up the four yolks and two whole eggs
together very light with the sugar. Put the milk on the range, and
when it come to a perfect boil pour it over the bread and chocolate;
add the beaten eggs and sugar and vanilla; be sure it is sweet enough;
pour into a buttered dish; bake one hour in a moderate oven. When
cold, and just before it is served, have the four whites beaten with a
little powdered-sugar and flavor with vanilla and use as a meringue.

CHOCOLATE PUDDING -3
Half a cake of chocolate broken in one quart of milk and put on the
range until it reaches boiling point; remove the mixture from the
range; add four teaspoonfuls of cornstarch mixed with the yolks of
three eggs and one cup and a half of sugar; stir constantly until
thick; remove from the fire and flavor with vanilla; pour the mixture
in a dish; beat the whites of the three eggs to a stiff froth and add
a little sugar; cover the top of the pudding with a meringue and set
in the oven until a light brown. Serve cold.

CHOCOLATE PUDDING (STEAMED).
Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of
Allinson fine wheatmeal, piece of vanilla 3 inches long Dissolve the
chocolate in 3/4 of the pint of milk, with the rest of the milk mix
the wholemeal smooth, add it to the boiled chocolate, and stir the
mixture over the fire until it detaches from the sides of the
saucepan; then remove it from the fire and let it cool a little. Beat
up the yolks of the eggs and stir those in, whip the whites to a stiff
froth and mix these well through, turn the whole into a buttered
mould, and steam the pudding 1-1/2 hours. Serve with white sauce
poured round.

CHOCOLATE ALMOND PUDDING.
1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of
Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1
dessertspoonful of vanilla essence. Place the yolks of the eggs in the
pan, whip them well, add the vanilla essence, the sugar, the almond
meal, and the cocoa, beating the mixture all the time; add the whites
of the eggs last. Pour the mixture into pie-dishes, taking care not to
fill them to the top, and bake the puddings the same way as almond
puddings.

CHOCOLATE CORNSTARCH PUDDING
Take one quart of milk, one and one-half cups of sugar, seven heaping
tablespoons of cocoa, six level tablespoons of cornstarch, one
tablespoon of vanilla; place milk and sugar up to boil, when boiling,
add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in
cold water, let come to a boil, remove from fire and add the vanilla;
then place in mold and allow to get cold. Serve with whipped cream.

CUSTARD PUDDING -1
Take a pint of cream, mix it with six eggs well beat, two spoonfuls of
flour, half a nutmeg grated, a little salt and sugar to your taste;
butter your cloth, put it in when the pan boils, baste it just half an
hour, and melt butter for the sauce.

CUSTARD PUDDING -2
To one desert spoonful of flour, add one pint of fresh milk and the
yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or
lemon-peel; beat to a froth two whites of eggs and pour to the rest;
boil rather more than half an hour.

BAKED CUSTARD PUDDING.
1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the
milk, beat up the eggs with the sugar, pour the milk over, and
flavour. Have a pie-dish lined at the edge with baked paste, strain
the custard into the dish, grate a little nutmeg over the top, and
bake in a slow oven for 1/2 an hour. Serve in the pie-dish with stewed
rhubarb.

CUSTARD PUDDING WITHOUT EGGS.
One dessertspoonful of flour, one packet of Allinson custard powder, 1
oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour and
custard powder to a smooth, thin paste, with a few tablespoonfuls of
the milk, boil the rest of the milk with the sugar and butter; when
quite boiling pour it into the powder, &c., in the basin, stir
briskly, then pour into a greased pie-dish and brown slightly in the
oven; before serving decorate the top with some apricot or other jam.

CUSTARD AND FRUIT PUDDING.
2 cupfuls of stewed and stoned plums (or the same quantity of any
other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine
breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1
oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and
mix it with the other ingredients, adding the sugar and cinnamon; beat
up the eggs with the milk, and mix it with the rest of the pudding;
have ready a greased pie-dish, pour in the mixture, and bake the
pudding until nicely brown.

CREAM CUSTARD PUDDING
Take 2 cup butter and 2 cup flour. Melt butter, and cream flour and
butter together Yolks of four eggs, one cup sugar, one and one-half
cups sweet milk Beat yolks, add sugar; when milk is scalded add flour
and butter, then sugar and eggs Cook in double boiler until thick Add
flavoring as necessary.


CREAM PUDDING.
Beat the yolks and whites of six eggs well and stir them into one pint
of flour, one pint of milk, a little salt and a bit of soda dissolved
in a little water, the grated rind of a lemon and three spoonfuls of
sugar; just before baking stir in one pint of cream and bake in a
buttered dish. Eat with cream.

CABBAGE PUDDING
Take two pounds of the lean part of a
leg of veal; take of beef-suet the like quantity; chop them together,
then beat them together in a stone mortar, adding to it half a little
cabbage, scalded, and beat that with your meat; then season it with
mace and nutmeg, a little pepper and salt, some green gooseberries,
grapes, or barberries in the time of year. In the winter put in a
little verjuice; then mix all well together, with the yolks of four or
five eggs well beaten; then wrap it up in green cabbage leaves; tye a
cloth over it, boil it an hour: melt butter for sauce.

CHESTNUT PUDDING -1
Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
put back on stove with a cup of milk and boil till tender. Rub through a
colander. Butter a mold, line it with the pulp, then add a layer of
apple sauce that has been colored with currant jelly, then another layer
of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
bake in a moderate oven. Turn out on a platter and serve with whipped
cream colored with currant jelly.

CHESTNUT PUDDING –2
Take a dozen and half of chestnuts, put
them in a skillet of water, and set them on the fire till they will
blanch; then blanch them, and when cold, put them in cold water, then
stamp them in a mortar, with orange-flower-water and sack, till they
are very small; mix them in two quarts of cream, and eighteen yolks of
eggs, the whites of three or four; beat the eggs with sack, rose-water
and sugar; put it in a dish with puff-paste; stick in some lumps of
marrow or fresh butter, and bake it.

COCOA PUDDING.
1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3
oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs,
vanilla to taste. Boil the bread in the milk until it is quite soft
and mashed up; then add the cocoa, smoothed with a little hot water,
the sugar, and vanilla. Let the mixture cool a little, add the yolks
of the eggs, well beaten, then beat the whites of the eggs to a stiff
froth, add these, mixing all well. Bake the pudding in a buttered dish
of an hour.

COCOA NUT PUDDING.
Take about half a pound of finely grated cocoa nut; beat up to a cream
half a pound of fresh butter, add it to the cocoa nut, with half a
pound of white sugar, and six whites of eggs beaten to a froth; mix
the whole well together, and bake in a dish lined with a rich puff
paste.

COCOANUT PUDDING
One grated cocoanut, six eggs, grated rind and juice of two lemons, one
cup of granulated sugar and the milk of the cocoanut; beat the yolks of
the eggs with the sugar and the grated rind of lemon until light and
creamy; add gradually the cocoanut and the beaten whites of the eggs,
and lastly put in the milk of the cocoanut, to which has been added the
juice of the lemons. Bake in a moderate oven for half an hour and serve
quite cold.

CAULIFLOWER PUDDING.
Boil the flowers in milk, take the tops and lay then in a dish, then take
three jills of cream, the yolks of eight eggs, and the whites of two,
season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water,
beat all well together, then pour it over the colliflower, put it into
the oven, bake it as you would a custard, and grate sugar over it when
it comes from the oven. Take sugar, sack and butter for sauce.

COLLEGE PUDDINGS.
Grate an old penny loaf, put to it a like quantity of suet shred, a
nutmeg grated, a little salt and some currans, then beat some eggs in a
little sack and sugar, mix all together, and knead it as stiff as for
manchet, and make it up in the form and size of a turkey's egg, but a
little flatter; take a pound of butter, put it in a dish or stew-pan,
and set it over a clear fire in a chafing-dish, and rub your butter
about the dish till it is melted, then put your puddings in, and cover
the dish, but often turn your puddings till they are brown alike, and
when they are enough grate some sugar over them, and serve them up hot.
For a side-dish you must let the paste lie for a quarter of an hour
before you make up your puddings.

CORN PUDDING -1
Scrape with a knife six ears of green corn, cutting each row through the
middle. Add two cups of milk, one-half cup of butter, three eggs--the
whites and yolks beaten separately--a little salt and white pepper. Stir
the yolks into the milk and corn, pour into a baking dish, stir in the
whites and bake one and one-half hours.

CORN PUDDING -2
1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of
Allinson fine wheatmeal, 1/2 saltspoonful of nutmeg, pepper and salt
to taste. Make a batter of the meal, eggs and milk, add the other
ingredients, pour the mixture into a pie-dish, and let it bake 1 hour.