Keep it well stirred, after it is taken
off the fire and has stood till quite cold, beat it up with three
eggs, add a little grated lemon peel and nutmeg, drop the butter with
a spoon into the frying pan with boiling lard, fry quickly, put sugar
over them when sent to the table.
SUET DUMPLINGS--Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs
beaten separately, a little salt, and as little milk as will make it.
Make it into two small balls. Boil 20 minutes. The fat of loins or
necks of mutton finely shred makes a more delicate dumpling than suet.
SUET PUDDING--Take six spoonfuls of flour, 1 lb. of suet, shred small,
4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart
of milk. Mix the eggs and flour with a pint of milk very thick, and
with the seasoning, mix in the rest of the milk with the suet. Boil
two hours.
TAPIOCA PUDDING.--Put 1/4 lb. of tapioca into a sauce pan of cold
water; when it boils, strain it to a pint of new milk; boil till it
soaks up all the milk, and put it out to cool. Beat the yolks of four
eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg,
and 2 ounces of butter. Mix all together; put a puff paste round the
dish, and send it to the oven. It is very good boiled with melted
butter, wine and sugar.
VERMICELLI PUDDING.--Boil 4 ounces of vermicelli in a pint of new milk
till soft, with a stick or two of cinnamon. Then put in half a pint of
thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4
eggs.
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