  WE have already, in the Comforts for Invalids, given several of the most simple receipts. I prefer using, in these kinds of puddings, as the principal ingredient, stale Savoy cake, or sponge cakes, or ladies’ fingers, and, if I cannot get them, crumbs of stale bread; they may be made in a hundred different ways, according to the fancy and taste of the cook; the mould should be buttered and papered; they may be either baked or steamed. There is hardly any of our sex, from childhood to old age, but loves this truly English mixture, which appears upon our tables in a hundred different shapes, but always under the same name; and I should not fancy my labors complete if I did not produce a new one of my own invention; I therefore beg you to accept of the dedication, as I intend to call it— 756. Pudding À la Eloise.—It is made as follows: take half a pound of bread-crumbs, which put in a basin, with two ounces of sago, six ounces of chopped suet, six eggs, five ounces of moist sugar, and a tablespoonful of either orange, lemon, or apricot marmalade; mix all well together, and ornament the bottom of the mould with green angelica in syrup, and Smyrna raisins, and fill up with the mixture. Place the mould in a stewpan containing water to half the height of the mould, and boil gently for two hours; remove it from the mould, and serve 757. Pudding À la Reine.—Butter and paper the mould, fill up with cake or bread-crumbs, when full pour some custard in until it will hold no more; this may be flavored with any white liquor or essence you please, for instance, citron (then it is called Pudding À la Reine au Citron), or orange; use peel thinly sliced, and so on for any flavor you may give it. 758. Mince-meat Pudding.—Butter and paper the mould, then put a layer of cake and a layer of mince-meat alternately, till full, then add the custard. 759. Demi-Plum Pudding.—Prepare the mould, then add a layer of plum pudding, broken in pieces, that has been left from the previous day, alternately, till full, fill up with custard, and steam or bake for three minutes. The remains of any kind of pudding may be used thus. 760. Trifle Pudding.—Prepare the mould, and fill with the same ingredients as directed for trifle, taking care that the wine, &c., is well soaked in before adding the custard. Steam or bake thirty minutes. The sides and tops of these puddings may be ornamented with cut angelica, hops, or candied orange or lemon-peel, in any fanciful design you please, and they may be served with any kind of wine sauce. 761. Carrot Pudding.—Mix in a bowl half a pound of flour, half a pound of chopped suet, three quarters of a pound of grated carrot, a quarter of a pound of raisins stoned, a quarter of a pound of currants, and a quarter of a pound of sugar, brown or sifted white; place these in a mould or dish, beat up two whole eggs, the yolks of four in a gill of milk, grate a little nutmeg in it, and add it to the former; bake or steam forty-five minutes. |
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