It may be either boiled or baked 40 or 50
minutes; cut 2 ozs. of citron very thin, and stick them all over it
when you dish it up.
_Another way._--Blanch 1/2 lb. of almonds; put them in cold water all
night; next day beat them in a mortar very fine, with orange or rose
water. Take the crumbs of a penny loaf, and pour on the whole a pint
of boiling cream; while it is cooling, beat the yolks of four eggs,
and two whites, 15 minutes; a little sugar and grated nutmeg to your
palate. Shred the marrow of the bones, and mix all well together, with
a little candied orange cut small; bake, etc.
MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to
crumble to pieces; drain; mash them very smooth. Make them into a
thickish batter with an egg or two, and milk, placing a layer of
steaks or chops well-seasoned with salt and pepper at the bottom of
the baking dish; cover with a layer of batter, and so alternately,
till the dish is full, ending with batter at the top. Butter the dish
to prevent sticking or burning. Bake of a fine brown color.
NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint
of milk, the yolks of six eggs, half a stick of vanilla, one ounce of
sweet almonds, pounded, and half a pound of sugar; put them in a stewpan
over a slow fire, and stir until the proper consistence, being careful
not to let it boil; when cold, add a wine-glass of brandy; partially
freeze, and add two ounces of [Transcriber's Note: The original text
reads 'rasins'] raisins and half a pound of preserved fruits, cut small.
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