Mix well, and mold. (Basket shape generally used.)
POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of butter,
the yolks and whites of two eggs, a quarter of a pint of cream, one
spoonful of white wine, a morsel of salt, the juice and rind of a
lemon; beat all to a froth; sugar to taste. A crust or not, as you
like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats
and almonds, and another egg.
PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quantity
of bread crumbs, suet, and currants, well washed and picked; two ounces
of candied lemon, orange, and citron, chopped fine; five ounces pounded
loaf sugar; half a nutmeg, grated. Mix all together with four eggs.
Butter well and flour a tin, put in the mixture, and place a buttered
paper on the top, and a cloth over the paper. If you steam it the paper
is sufficient. It will take two hours boiling. When you dish it, stick
cut blanched almonds on it, and serve with wine sauce.
PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons
melted butter, two cups flour, two teaspoons baking powder, a little
nutmeg, bake in a dish and when sent to the table, put raspberry jam
under same with wine sauce.
BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
quart of milk. Prepare, and cook the same as Blanc-Mange. After it is
cool, stir up with it _thoroughly_ two or three eggs well beaten, and
bake half an hour. It is very good.
BOILED PUDDING.
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