274. Half a pound of beef suet,
One pound of flour,
Half a pound of dried currants,
Half a pound of stoned raisins,
Two eggs,
Nutmeg and cinnamon to the taste,
Half a salt spoonful of salt.

Shred the suet, chop it fine, and rub it through the flour. Wash, pick, and dry the currants; seed the raisins, mix the currants and raisins together, and dredge over them as much flour as will adhere to them.

Beat the eggs till they are very thick and light, and add enough milk to form a batter—stir in the eggs, then the spices and salt, and lastly the fruit.

Dip your pudding bag into cold water, turn it wrong side out and flour it well, then turn it back again, pour in the batter, tie the mouth of the bag with a strong string, but take care to leave a space sufficient to allow the pudding to swell.

Have ready a pot of boiling water, with a plate in the bottom to prevent the bag from touching the bottom of the pot, put in the pudding and let it boil two hours and a half.

Keep a kettle of boiling water to fill up the pot as may be required. When the pudding is done, take it out of the pot, dip it for an instant in cold water, untie the bag, and turn it out on a dish.

To be eaten with sweet sauce.

EVE'S PUDDING.

275. Six eggs,
Six apples,
Six ounces of bread crumbs,
Six ounces of currants,
Six ounces of sugar,
Nutmeg to the taste,
Half a salt spoonful of salt.

Beat the eggs very light, add to them the apples, which must be finely chopped, the currants, sugar and bread crumbs, nutmeg and salt.

If the mixture should be too thick, add a little milk.

Pour the batter in a pan leaving a space at the top, tie a cloth tightly over the pan so as to exclude all the water, and let it boil three hours. Serve it with sweet sauce.

FRENCH PUDDING.

276. One quart of milk,
Ten table spoonsful of flour,
Eight eggs.

Beat the eggs very light, add them to the milk, with the flour. Butter a pan, pour in the mixture, and bake it. Serve it hot with sweet sauce.

SAGO PUDDING.

277. A quarter of a pound of sago,
Three pints of milk,
Eight eggs,
Sugar to the taste,
A quarter of a pound of butter,
Half a pound of currants,
Half a tea spoonful of nutmeg and cinnamon mixed.

Pick and wash the sago, and pour over it enough warm water to cover it. Put it in a warm place, and let it stand for three hours to soak.

Wash, pick, and dry your currants, and sift flour over them.

Boil the sago in the milk until it is completely incorporated with it. Add the butter and stand it away to cool. Beat the eggs, and stir them into the milk; add the sugar, fruit, and spice.

Butter a deep dish, pour in the mixture and bake it.

FRENCH BREAD PUDDING.

278. One-half of a four cent baker's loaf,
One quart of milk,
Three eggs,
One gill of dried currants,
Sugar to the taste.

Boil the milk, slice the bread, and pour the boiling milk over it. Stand it away to cool.

Beat the eggs, and add them and the sugar when the milk is cool. Wash, pick and flour the currants, and stir them in to the mixture. Put it in a pudding dish, and bake it half an hour in a moderate oven. Serve it with or without sweet sauce.

GREEN CORN PUDDING.

279. Cut off the cob one dozen ears of green corn whilst in the milky state. Beat five eggs very light, add to them one quart of milk, with sugar to the taste, stir in the grains of corn, butter thoroughly the bottom and sides of a pudding pan, pour in the mixture, and bake it in a very moderate oven for three hours. It may be eaten with any kind of sweet sauce; or the sugar may be left out of the pudding, and then it may be eaten hot for breakfast with butter.

RICE CUP PUDDINGS.

280. Pick and wash a tea cupful of rice, and boil it in a quart of milk till it is very thick and dry; add to this whilst it is hot, a pint of rich milk or cream, and two ounces of butter. When it is sufficiently cool, add three eggs, well beaten, and sugar to the taste. Butter your cups, pour in the mixture, and bake in a moderate oven. Grate nutmeg over the top, and serve them with cream.

NEWCASTLE PUDDING.

281. Make a custard of six eggs to a quart of milk and sugar to the taste. Beat the eggs; stir them in the milk, and add the sugar. Butter some bread, lay it in the bottom of a dish, then strew over it some currants, then another layer of buttered bread and currants. Pour on the egg and milk prepared as above, and bake it until the custard is thick.

PEACH BAKED PUDDING.

282. Line a deep pudding dish with slices of baker's bread cut thin. Fill up the dish with ripe peaches cut in pieces and sugared, cover the top with some bread sliced thin, buttered and dipped in the yelk of an egg well beaten. Set the pudding in the oven and bake it. Serve it with milk or cream.

FARMER'S APPLE PUDDING.

283. Stew some tender apples; if the apples are juicy they will require very little water to cook them; add to one pound of the mashed apple, whilst it is hot, a quarter of a pound of butter, and sugar to the taste. Beat four eggs and stir in when the apple is cold.

Butter the bottom and sides of a deep pudding dish, strew it very thickly with bread crumbs, put in the mixture, and strew bread crumbs plentifully over the top. Set it in a tolerably hot oven, and when baked, sift sugar over.

This is good with a glass of rich milk.

It is a good substitute for pie, and can be eaten by those who cannot partake of pastry.

RICE PUDDING, No. 1.

284. Half a tea cup of rice,
Two ounces of butter,
Three pints of milk,
Five eggs,
Sugar to the taste.

Put the rice and milk together, and simmer it gently till the rice is soft, then take it out and add the butter while the rice is hot. Set it away to cool. Beat the eggs, stir them in when the rice is cool, and add the sugar. Put the mixture in a pudding dish, place it in a moderate oven, and as soon as it forms a custard take it out.

Grate nutmeg over the top.

RICE PUDDING, No. 2.

285. One quart of milk,
Rice flour enough to thicken the milk,
Six eggs,
Two ounces of butter,
Sugar to the taste.

Boil the milk and thicken it with rice flour mixed with cold milk. It should be about as thick as pap.

Add the butter while the milk is hot. When cool add the beaten eggs, and sugar to the taste.

Put it in a deep dish and bake it till a fine custard is formed.

Dried currants may be added before it is baked, also a little lemon or rose-water.

BOILED RICE PUDDING.

286. Pick and wash your rice, tie it in a pudding bag, allowing it room to swell. Boil it till the rice is soft, and serve it with sugar and cream, or molasses and butter.

RICE PUDDING WITH FRUIT.

287. Put your rice in a stew-pan, with very little milk; that is, to one cup of rice one gill of milk. Stand it where it will be hot, but not boil; when the rice has absorbed all the milk add to it a quarter of a pound of dried currants, and one egg, well beaten. Boil it in a bag till the rice is tender, and serve it with sugar and cream.

More fruit may be added to the rice if it should be preferred.

RICE CUPS.

288. Boil some rice in very little milk so as it may be perfectly dry when done. Mash it fine, and while it is hot add a little butter and sugar to the taste. Put the rice in cups; you should fill them as full as they will hold, by pressing the rice into them. When they are cold, turn them out on a dish, pour a custard round them, and eat them with cream.

PLUM PUDDING.

289. One quart of milk,
Six eggs,
A quarter of a pound of seeded raisins,
A quarter of a pound of currants,
Sugar to the taste.

Beat the eggs, and add them to the milk with the fruit. Pour it in a pudding dish, cover the top with slices of bread well buttered. First dip the bread in the milk, so as it may be brown when it is baked.

This is generally eaten cold. It may be flavored with lemon or vanilla.

BOILED PUDDING, No. 1.

290. Pour over a pint of the crumbs of baker's bread as much boiling milk as will moisten it, mash it smoothly in the milk. Beat the yelks of four eggs and add them to the bread and milk, beat it very hard; then whisk the whites of the eggs and stir in gently with as much flour as will make a batter. Fruit may be added if preferred, but the pudding will be lighter without. Rinse your pudding bag, flour it on the inside, pour in the batter, tie it very closely, leaving room for it to swell. Boil it two hours.

BOILED PUDDING, No. 2.

291. Eight eggs,
One quart of milk,
One pint of flour,
Salt just to taste.

Beat the eggs very light, the yelks and whites separate—the yelks should be as thick as batter—add to them the flour and milk alternately, and very gradually, beating it hard all the time; then stir in the whites, but do not beat it after they are in. The whites should be very dry. Wet your pudding bag, wring it dry, flour the inside, and pour in the pudding. It requires one hour to boil, and is very delicate, being very little thicker than a custard. Serve it with any kind of sweet sauce. This makes a light wholesome pudding.

INDIAN BOILED PUDDING.

292. One quart of milk,
Four eggs,
Half a pound of dried currants,
Two ounces of butter,
Salt just to taste,
Indian meal sufficient to form a batter.

Stand the butter near the fire where it will dissolve without getting hot. Stir as much Indian meal in the milk as will form a thick batter, then add the salt and melted butter. Separate the yelks and whites of the eggs; beat the yelks very thick and light, and add to the batter; whisk the whites till they are very dry, stir them gently into the mixture. Have your currants washed, picked and dried, flour them and stir in at the last.

Dip your pudding bag in water, wring it out, turn it wrong side out, flour it well, turn it again, pour in the mixture and tie it closely with a strong string, taking care to leave room at the top of the bag for the pudding to swell.

Have ready a pot of boiling water, put the pudding in, and have a kettle of boiling water to fill it up as it boils away. Keep the pudding boiling all the time, as it would be heavy if it should cease. Let it boil three hours. When done immerse the bag for an instant into a pan of cold water, untie the string, turn back the bag and place your pudding on a dish. Serve it immediately.

To be eaten with any kind of sweet sauce.

INDIAN BAKED PUDDING.

293. One pint of Indian meal,
One heaping table spoonful of wheat flour,
A table spoonful of butter,
Four eggs,
Salt just to taste,
Milk enough to form a batter.

Stand your butter near the fire to warm, add it to the Indian meal, then the salt and milk. Beat the eggs very light, the yelks and whites separate; add the yelks to the Indian batter, then the whites alternately with the flour. Do not beat it after the whites are in. Butter a pan, pour in the batter, and bake it in a moderate oven.

This pudding is very good with a quarter of a pound of currants and a quarter of a pound of raisins, floured and stirred into the batter.

To be served with sweet sauce of any kind.

OXFORD PUDDING.

294. Half a pint of bread crumbs,
One pint of milk,
Six eggs,
Two ounces of butter,
Half a pint of cream,
A quarter of a pound of dried currants,
Sugar and nutmeg to the taste.

After the bread is soaked in the milk, which should be warm, mash it very smooth and add the butter while it is hot. Beat the eggs very light, the yelks first, and stir them into the bread and milk, then add the cream, sugar, nutmeg and fruit. Lastly have the whites whisked to a dry froth; stir them gently into the mixture; butter your cups, half fill them with the batter, and bake them in a tolerably hot oven. Serve with pudding sauce.

COLLEGE PUDDING.

295. Four eggs,
One pint of milk,
A little salt,
Flour to make a rather thin batter,
One dessert spoonful of dissolved carbonate of ammonia.

Beat the yelks of the eggs very light, add the salt, milk and flour. The batter must not be thick. Beat the whole very hard for ten or fifteen minutes. Then stir in gently the whites of the egg, which should have been whisked very dry. Do not beat the batter after the whites are in, only stir it sufficiently to incorporate them with it. Lastly add the ammonia. Butter well a cake mould or iron pan, pour in the mixture and bake it in an oven about as hot as for bread.

This pudding is very nice with wine or lemon sauce. Cream sauce may be served with it if preferred.

BLANC MANGE.

296. One pint of milk,
One pint of cream,
One ounce of isinglass,
The grated rind and juice of one lemon,
Sugar to the taste.

Boil the milk and pour it whilst hot over the isinglass, let it stand near the fire until it is perfectly dissolved, then strain it through a flannel jelly bag into the pint of cream, to which add the grated rind and juice of one lemon, and sugar to the taste. Let the whole boil once; take it off the fire, strain it again through your jelly bag, and pour it in moulds. Set it in a cool place.

CLEAR BLANC MANGE.

297. Boil four calves' feet in three quarts of water until the water is reduced to one quart, then strain it through a flannel jelly bag and stand it away to cool. When it is perfectly cold scrape off all the fat, which will be congealed in a cake on the top; after you have scraped all off as clean as you can get it, take a piece of clean damp sponge, or soft cloth a little damp, and wipe the top of the jelly and the inner edge of the vessel which contains it, lest any of the grease should be combined with the jelly when it is melted, as it would destroy its transparency. Break the jelly in pieces, put it in a preserving pan, add to it one pound of pulverized white sugar, half an ounce of bitter almonds pounded in a mortar with a little rose-water; put the almonds in the mortar one at a time, so as to pound them very finely, they should be like cream when done; strain them and add them to the jelly with a table spoonful of rose-water. Place the preserving pan in a vessel of boiling water, let it stand till it gets very hot, but do not let it boil. Strain it through the jelly bag several times, and when perfectly clear pour it in moulds; wet them inside first to prevent the jelly from adhering to them, and stand them in a cold place. When you strain the jelly do not squeeze the bag, as by that means you force the sediment through it; and by no means wash it, as it is impossible to wring it perfectly dry, and consequently the jelly will be thinned; scrape it on the inside as clean as you can each time.

CHARLOTTE DE RUSSE.

298. Get a sponge cake which has been baked in a mould, and weighing about two pounds or little more. Place this in the centre of a deep china or glass dish. Mix together half a pint of wine with half a pint of water, and sweeten it well with white sugar. Pour this over the cake, which should have been baked the day before; let it stand till it has absorbed as much of the wine as it will take up, then make a custard according to the following directions: Put over the fire three half-pints of milk, well sweetened and flavored with lemon or vanilla, and as soon as it is ready to boil stir in very gradually the yelks of six eggs which should have been well beaten. As soon as the milk and egg begins to bubble a little at the edges, take it off the fire. When the custard is lukewarm pour it round the cake in the dish; whisk the whites of the eggs to a stiff, dry froth, sweeten them with powdered white sugar and flavor with essence of lemon or lemon juice. Pile the whites on the top of the cake and serve it immediately.

PEACH CHARLOTTE.

299. Line the bottom and sides of a dish with slices of fresh sponge cake. Pare some ripe peaches, cut them in halves, sprinkle sugar over them, and fill up the dish. Then whisk a pint of sweetened cream; as the froth rises, take it off till all is done. Pile the cream on the top of the peaches and send it to the table.

SAVOY CHARLOTTE.

300. Lay some slices of sponge cake in the bottom of a deep dish; moisten it with wine. Make a custard of one quart of milk and five eggs, with as much sugar as will sweeten it. Beat the eggs, stir them into the milk with the sugar, pour it in a pan, place the pan in a vessel of water, put it in the oven, and as soon as the custard is thick, set it away to cool. With a silver spoon lay the custard over the cake. Take half a pint of cream, flavor it with wine and white sugar, whip it to a froth, and as the froth rises, take it off carefully and lay it on the custard.

The wine may be dispensed with, and the charlotte be very nice, if made according to the above directions.

CHERRY CHARLOTTE.

301. Stone and stew some morella cherries; to each pound of cherries add three-quarters of a pound of sugar, and one tea spoonful of flour, mixed smoothly with a little water. When the fruit is done, butter some baker's bread, lay it on a dish, spread some of the stewed fruit over it, then put another layer of bread and fruit; cover the top with the fruit.

This is very nice served with cream.

RICE MILK.

302. Two quarts of milk,
Two gills of rice,
Sugar to the taste.

Pick and wash the rice, put it in the milk, and set it over a slow fire to boil.

When the rice is very soft, add sugar to the taste, pour it into a bowl, and stand it away to cool.

Grate nutmeg on the top.

RICE FLUMMERY.

303. One quart of milk,
One ounce of butter,
Sugar to the taste,
Rice flour enough to thicken the milk.

As soon as the milk begins to boil, stir in as much rice flour as will make it as thick as a stiff batter.

Add the butter and sugar, turn it out in cups, and stand it away to get cold.

Serve it with cream and nutmeg if preferred.

It would be better to place the vessel in which the milk is to be boiled in a pan of hot water, which will prevent the milk from burning, should the fire be hot.

APPLE FLOATING ISLAND.

304. Stew in a sauce-pan, with very little water, eight or nine fine apples; when they are soft, pass them through a sieve, and season them with nutmeg and pulverized sugar to the taste. Whisk to a froth the whites of four or five eggs, mix them gradually with the apples; stir in one table spoonful of rose-water. Sweeten some cream or rich milk, and place the above mixture upon it in heaps.

This is a very nice dish.

FLOATING ISLAND.

305. One quart of milk,
Sugar to the taste,
The whites of three eggs.

Sweeten the milk to your taste, and to it add wine, if you prefer it. Then whisk the whites of the eggs to a dry froth, and to every egg add one tea spoonful of currant, quince, or any kind of jelly you choose, add also one tea spoonful of white sugar to each white.

Pile the froth upon the milk, and serve it soon, as the whites will fall.

WHIPS.

306. The whites of three eggs,
Sugar to the taste,
One pint of milk or cream.

Mix the whites of the egg (without beating them) into the milk. Sweeten it to your taste, then whisk it to a froth, which must be taken off and put in glasses as it rises. The milk may be flavored with lemon or vanilla.

SYLLABUB.

307. Half a pound of sugar,
Three pints of lukewarm milk or cream,
One tea cupful of wine.

Dissolve the sugar in the wine, then pour in the milk, in a small stream, from a vessel, holding it up very high so as to cause the milk to froth. In the country it is best to milk into the bowl, the last of the milk which is taken from the cow is richer.

VANILLA CUP CUSTARDS.

308. Pound a vanilla bean in a mortar, and stir it into three pints of milk, eight well beaten eggs, and sugar to the taste.

Fill your cups, place them in a pan of hot water, set them in the oven, and as soon as a custard is formed take them out.

They are very nice if placed on the ice in warm weather an hour or two before they are served.

HASTY PUDDING, OR FARMER'S RICE.

309. Beat one egg very light, and add to it as much flour as it will moisten. Rub it through your hands until the flour is in fine dry lumps like bread crumbs.

Put on a quart of milk to boil, and when boiling, stir in as much of this flour as will make it very thick. Serve it with butter and sugar, and rich cream if you have it.

SPANISH FRITTERS.

310. Cut the soft part of bakers' bread in slices a quarter of an inch thick, and of any form you choose. Take a pint of milk or cream, three well beaten eggs, half a tea spoonful of nutmeg and cinnamon mixed, three drops of the essence of lemon, and sugar to the taste, stir all well together and pour over the pieces of bread. When they have absorbed as much of the milk as they will, take them out before they get too soft, and fry them of a nice light brown on both sides.

They may be served with or without sweet sauce.

APPLE FRITTERS.

311. One pint of milk,
Three eggs,
Salt just to taste,
As much flour as will make a batter.

Beat the yelks and whites separately, add the yelks to the milk, stir in the whites with as much flour as will make a batter; have ready some tender apples, peel them, cut them in slices round the apple; take the core carefully out of the centre of each slice, and to every spoonful of batter lay in a slice of the apple, which must be cut very thin—fry them in hot lard of a light brown on both sides.

ORANGE FRITTERS.

312. These are made as the above, only a slice of orange is to be substituted for the apple.

GERMAN PUFFS.

313. One pint of milk,
Three eggs,
One pound of flour,
One dessert spoonful of dissolved salÆratus,
A tea spoonful of butter,
A salt spoon of salt.

Beat the yelks and whites of the eggs separately. The yelks must be as thick as batter, and the whites perfectly dry.

Add to the yelks half the milk and half the flour, stir it well until the batter is smooth, then add the remainder of the flour and milk.

Warm the butter and stir in and beat the batter thus made till it is light and full of bubbles.

Stir in the salÆratus, and lastly the whites—but do not beat it after the whites have been added, as that will make it tough.

Butter tea cups, or an earthen mould, pour in the batter, and bake it in a moderate oven.

Serve with butter and sugar, or any kind of sauce which may be preferred.

They require from half an hour to three-quarters to bake.

SNOW CUSTARD.

314. One quart of milk,
Eight eggs,
One vanilla bean, or a little grated lemon peel.

Beat the eggs, leaving out the whites of four, add them to the milk. Pound the vanilla bean in a mortar, and mix it with the milk. Pour the whole in your pudding dish, place it in a pan of boiling water, and when the custard is thick set it away to cool.

About fifteen minutes before it is to be served, beat the whites to a dry froth, sweeten with fine white sugar, pile it on the top and send it to the table. If suffered to stand the white of egg will fall.

BOILED CUSTARD.

315. Eight eggs,
One quart of milk,
Sugar to the taste.

Add the sugar to the milk with any thing to flavor it you choose. Set it over the fire, and as soon as it begins to boil stir in the beaten eggs very gradually—stir all the time one way; as soon as it is thick take it off the fire, or it will curdle. Fill your cups and stand it away to cool. Grate nutmeg over before they are sent to table.

BAKED PEARS.

316. Wash them, put them in a deep pan, strew over plenty of white or brown sugar, and pour very little water in the bottom of the pan. Put them in a moderate oven and let them cook slowly till the fruit is soft. Serve them with cream.

STEWED CHERRIES.

317. Stone some cherries, and to every pound of fruit add half a pound of sugar. When they are done set them away to get cold. Serve them with cream.

BAKED APPLES.

318. Wash the apples, take out the cores, and put them in a deep pan; strew sugar over them, and bake them in a cool oven till they are soft. Serve them with cream.

A piece of lemon peel may be stuck in the centre of each apple before it is set in the oven.

BLACKBERRY MUSH.

319. Put your fruit in a preserving kettle, mash it to a pulp, with sugar enough to make it quite sweet. Set it over the fire, and as it begins to simmer stir in very gradually two tea spoonsful of flour to a quart of fruit. It should be stirred all the time it is boiling. Serve it either warm or cold, with cream.

Raspberries may be cooked in the same way.

320. Put your rice in a stew-pan, and pour on each cup of rice one gill of milk; stand it near the fire where it will keep hot but not boil. As soon as it has absorbed all the milk, pare your apples, take out the cores, and put the rice around them instead of paste. Boil them until the apple is soft.

They should be tied in dumpling cloths.

GLAZED CURRANTS.

321. Select large ripe bunches of currants, wash them by dipping them in a bowl of cold water, and drain them dry; have ready the whites of two eggs, give them three or four beats, dip the bunches in the egg, place them on a sieve so as not to touch each other, sift powdered sugar over them and place them in a warm place to dry. The whites of the eggs should only be broken, but not beaten till dry, or they will not adhere to the fruit.

GLAZED STRAWBERRIES.

322. Choose large ripe strawberries, pick them off the vines so as the stems may all adhere to the fruit. Dip them one at a time in a vessel of cold water and place them on a sieve to dry. Beat the whites of two or three eggs, according to the quantity of fruit. The egg should be beaten very little or it will not adhere to the fruit, dip the berries in the egg one at a time, place them on a sieve so as not to touch each other, and sift powdered white sugar over them. They are very ornamental to a dessert table. Bunches of grapes, oranges peeled and quartered, or any small fruit may be done in the same manner.

STEWED RIPE PEACHES.

323. Take ripe peaches, cut them in half, and to every pound of fruit allow half a pound of sugar, and half a wine-glass of water. Peel your peaches, sprinkle the sugar over them, and stew them till tender. Stand them away to cool and serve them with cream.

COLD CUSTARD.

324. Sweeten to your taste, one quart of milk with white sugar; stir into it a table spoonful of wine in which a rennet has been soaked; if this does not flavor the milk sufficiently add some more wine without the rennet; or, if the use of wine is an objection, the rennet may be soaked in water. In warm weather one hour before it is to be served will be the proper time to make it, as it is not good if the curd is hard. As soon as the rennet is put into the milk stir it and pour it in cups to coagulate. Or you may serve it in a glass bowl. It is to be eaten with cream.

It may be made as above directed, without the sugar, and served with sweetened cream and grated nutmeg.

APPLE CREAM.

325. Stew half a dozen tender apples, mash them to a pulp; whisk the whites of six eggs till they are very light, and as soon as the apples are cold add them to the eggs with five ounces of pulverized loaf sugar. Whisk the whole till it will stand up when placed on a dish.

Serve it with sweetened cream flavored with lemon, vanilla, or wine.

---