Just before it is used, stir
into it the whites of two eggs beaten to a solid froth; use quickly,
that the batter may be light.
BEEF STEAK PUDDING.--Take some fine rump steaks; roll them with fat
between; and if you approve a little shred onion. Lay a paste of suet
in a basin, and put in the chopped steaks; cover the basin with a suet
paste, and pinch the edges to keep the gravy in. Cover with a cloth
tied close, let the pudding boil slowly for two hours.
BAKED BEEF STEAK PUDDING.--Make a batter of milk, two eggs and
flour, or, which is much better, potatoes boiled and mashed through
a colander; lay a little of it at the bottom of the dish; then put in
the steaks very well seasoned; pour the remainder of the batter over
them, and bake it.
BEEF STEAK PUDDING.--Prepare a good suet crust, and line a cake-tin
with it; put in layers of steak with onions, tomatoes, and mushrooms,
chopped fine, a seasoning of pepper, salt and cayenne, and half a
cup of water before you close it. Bake from an hour and a half to two
hours, according to the size of the pudding and serve very hot.
BLACK CAP PUDDING..--Make a batter with milk, flour and eggs; butter a
basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants.
Cover it with a cloth well floured, and tie the cloth very tight.
Boil nearly one hour. The currants will have settled to the bottom;
therefore dish it bottom upwards. Serve with sweet sauce and a little
rum.
OSWEGO BLANC MANGE.
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