When well mixed, put a paste round the edge,
and fill the dish. Slices of candied orange, lemon, and citron, if
approved. Bake in a moderate oven.
RICE PUDDING WITH FRUIT--Swell the rice with a very little milk over
the fire; then mix fruit of any kind with it (currants, gooseberries,
scalded, pared, and quartered apples, raisins, or black currants); put
one egg into the rice to bind it; boil it well, and serve with sugar.
ROMAN PUDDING--Oil a plain tin mold, sprinkle it with vermicelli, line
it with a thin paste; have some boiled macaroni ready cut in pieces
an inch long; weigh it, and take the same weight of Parmesan cheese,
grated; boil a rabbit, cut off all the white meat in slices, as thin
as paper, season with pepper, salt, and shalot; add cream sufficient
to moisten the whole, put it into the mold, and cover it with paste;
bake in a moderate oven for an hour, turn the pudding out of the mold,
and serve it with a rich brown gravy.
SAGO PUDDING--Boil 4 ozs. of sago in water a few minutes; strain,
and add milk, and boil till tender. Boil lemon peel and cinnamon in
a little milk, and strain it to the sago. Put the whole into a basin;
break 8 eggs; mix it well together, and sweeten with moist sugar; add
a glass of brandy, and some nutmeg; put puff paste round the rim of
the dish, and butter the bottom. Bake three quarters of an hour.
SPANISH PUDDING--To one pint of water, put two ounces of butter, and
a little salt, when it boils add as much flour as will make it the
consistency of hasty pudding.
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