GOOSEBERRY PUDDING.--One quart of scalded gooseberries; when cold rub
them smooth with the back of a spoon. Take six tablespoonfuls of the
pulp, half a pound of sugar, quarter of a pound of melted butter,
six eggs, the rind of two lemons, a handful of grated bread, two
tablespoonfuls of brandy. Half an hour will bake it.
GROUND RICE PUDDING.--Boil one pint of milk with a little piece of
lemon peel, mix quarter pound of rice, ground, with half pint milk,
two ounces sugar, one ounce butter, add these to the boiling milk.
Keep stirring, take it off the fire, break in two eggs, keep stirring,
butter a pie dish, pour in the mixture and bake until set.
ICE PUDDING.--Put one quart of milk in a stew pan with half pound of
white sugar, and stick of vanilla, boil it ten minutes, mix the yolks
of ten eggs with a gill of cream, pour in the milk, then put it back
again into the stew pan, and stir till it thickens (do not let it
boil), strain it into a basin and leave it to cool. Take twelve pounds
of ice, add two pounds of salt, mix together, cover the bottom of a
pail, place the ice pot in it and build it around with the ice and
salt, this done pour the cream into the pot, put on the cover, and do
not cease turning till the cream is thick, the mold should be cold,
pour in the cream, 3 or 4 pieces of white paper, wetted with cold
water, are placed on it before the cover is placed on. Cover with ice
till wanted, dip in cold water and turn out, fruit may be put in when
put in the mold.
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