CRUMB PUDDING.--The yolks and whites of three eggs, beaten separately,
one ounce moist sugar, and sufficient bread crumbs to make it into
a thick but not stiff mixture; a little powdered cinnamon. Beat all
together for five minutes, and bake in a buttered tin. When baked,
turn it out of the tin, pour two glasses of boiling wine over it, and
serve. Cherries, either fresh or preserved, are very nice mixed in the
pudding.
DAMSON PUDDING.--Four or five tablespoonfuls of flour, three eggs
beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of
damsons, put them and 6 ozs. of sugar into the batter, and boil in a
buttered basin for one hour and a half.
EGG PUDDING.--It is made chiefly of eggs. It is nice made thus:--Beat
well seven eggs; mix well with 2 ozs. of flour, pint and a half of
milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour
water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce
sweetened.
EXCELLENT FAMILY PLUM PUDDING.--Grate three-quarters of a pound of a
stale loaf, leaving out the crusts; chop very fine three-quarters of a
pound of firm beef suet (if you wish your pudding less rich, half a
pound will do); mix well together with a quarter of a pound of flour;
then add a pound of currants, well washed and well dried; half a pound
of raisins, stoned, and the peel of a lemon, very finely shred and cut;
four ounces of candied peel, either lemon, orange or citron, or all
mingled (do not cut your peel too small or its flavor is lost); six
ounces of sugar, a small teaspoonful of salt, three eggs, well beaten;
mix all thoroughly together with as much milk as suffices to bring the
pudding to a proper consistency, grate in a small nutmeg, and again stir
the mixture vigorously.
Pages:
413
414
415
416
417
418
419
420
421
422
423
424
425
426
427
428
429
430
431
432
433
434
435
436
437