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Steak or Kidney Pudding.—If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour, and milk; roll it, and line a basin with some; put the kidney or steaks in, cover with paste and pinch round the edge. Cover with a cloth, and boil a considerable time.

Beaf Steak Pudding.—Prepare some fine steaks as in page 44; roll them with fat between, and if you approve shred onion, add a very little. Lay a paste of suet in a basin, and put in the rollers of steaks; cover the basin with a paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, and let the pudding boil slowly, but for a length of time.

Baked Beef Steak Pudding.—Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish, then put in the steaks prepared as above, and very well seasoned; pour the remainder of the batter over them, and bake it.

Mutton Pudding.—Season with salt, pepper, and a bit of onion; lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg over them; then putting the rest of the steaks and batter, bake it.

Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.

Another.—Cut slices off a leg that has been underdone, and put them into a basin lined with a fine suet crust, Season with pepper, salt, and finely-shred onion or shallot.

Suet Pudding.—Shred a pound of suet, mix with a pound and a quarter of flour, two eggs beaten separately, a little salt, and as little milk as will make it. Boil four hours. It eats well next day cut in slices and broiled.

The outward fat of loins or necks of mutton finely shred, makes a more delicate pudding than suet.

Veal Suet Pudding.—Cut the crumb of a threepenny loaf into slices; boil and sweeten two quarts of new milk and pour over it. When soaked, pour out a little of the milk, and mix with six eggs well beaten, and half a nutmeg. Lay the slices of bread into a dish, with layers of currants and veal-suet shred, a pound of each. Butter the dish well, and bake; or you may boil it in a basin, if you prefer it.

Hunter's Pudding.—Mix a pound of suet, ditto flour, ditto currants, ditto raisins stoned and a little cut, the rind of half a lemon shred as fine as possible, six Jamaica peppers in fino powder, four eggs, a glass of brandy, a little salt, and as little milk as will make it of a proper consistence; boil it in two floured cloth, or a melon mould, eight or nine hours. Serve with sweet sauce. Add sometimes a spoonful of peach-water for change of flavour.

This pudding will keep, after it has been boiled, six months, if kept tied up in the same cloth, and hung up folded in a sheet of


cap-paper to preserve it from dust, being first cold. When to be used it must boil a full hour.

Common Plum Pudding.—The same proportions of flour and suet, and half the quantity of fruit, with spice, lemon, a glass of wine or not, and one egg and milk, will make an excellent pudding if long boiled.

Custard Pudding.—Mix by degrees a pint of good milk with a large spoonful of flour, yolks of five eggs, some orange-flower water, and a little pounded cinnamon. Butter a basin that will exactly hold it, pour the batter in, and tie a floured cloth over. Put in boiling water over the fire, and turn it about a few minutes to prevent the egg going to one side. Half an hour will boil it.

Put currant jelly on it, and serve with sweet sauce.

Maccaroni Pudding.—Simmer an ounce or two of the pipe sort in a pint of milk, with a bit of lemon and cinnamon till tender; put it into a dish, with milk, two or three eggs, but only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of raisin-wine. Bake with a paste round the edge.

A layer of orange-marmalade, or raspberry-jam, in a maccaroni pudding, for change, is a great improvement; in which case omit the almond-water, or ratafia, which you would otherwise flavour it with.

Millet Pudding.—Wash three spoonfuls of the seed; put it into the dish with a crust round the edges; pour over it as much new milk as will nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon, and a little scrape of ginger and nutmeg. As vou put it in tho oven, stir in two eggs beaten, and a spoonful of shred suet.

Carrot Pudding.—Boil a large carrot tender; then bruise it in a marble mortar, and mix with it a spoonful of biscuit-powder, or three or four little sweet biscuits without seeds, four yolks and , two whites of eggs, a pint of cream either raw or scalded, a little ratafia, a large spoonful of orange or rosowater, a quarter of a nutmeg, and two ounces of sugar. Bake it in a shallow dish lined with paste, and turn it out to serve, with a little sugar dusted over.

An excellent Apricot Pudding. — Halve twelve large apricots, give them a scald till they are soft; meantime pour on the grated crumbs of a penny loaf, a pint of boiling cream; when half cold, four ounces of sugar, the yolks of.four beaten eggs, and a glass of white wine. Pound the apricots in a mortar with gome or all of the kernels; theft mix the fruit and other ingredients together; put a paste round a dish, and bake the pudding half an hour. '- -'I . \

Baked Gooseberry Pudding.—Stow gooseberries in a jar over a hot hearth, or in a saucepan Of Water till they will pnlp. Take a pint Of the juice pressed through a coarse sieve, the yolks and whites of three eggs beaten and strained, and one Otince and a half of butter; sweeten it well, and put a crust round the dish. A few crumbs of rolls should be mixed with the above to givo a little consistence, or four ounces of Naples biscuits.


A Green Bean Pudding—Boil and blanch old beans, beat them in a mortar, with very little pspper and salt, some cream, and the yolk of an egg. A little spinach juice will give a finer colour, but it is as good without. Boil it in a basin that will just hold it, an hour, and pour parsley and butter over. Serve bacon to eat with it.

Shelford Pudding.—Mix three quarters of a pound of currants or raisins, one pound of suet, one pound of flour, six eggs, a little good milk, some lemon peel, a little salt. Boil it in a melonshape six hours.

Brandy Pudding.—Line a mould with jar-raisins stoned, or dried cherries, then with thin slices of French roll, next to which put ratafias or macaroons; then the fruit, rolls, and cakes in succession, until the mould be full; sprinkling in at times two glasses of brandy. Beat four eggs, yolks and whites; put to a pint of milk or cream, lightly sweetened, half a nutmeg, and the rind of half a lemon finely grated. Let the liquor sink into the solid part; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up. Serve with pudding-sauce.

Buttermilk Pudding.—Warm three quarts of new milk; turn it with a quart of buttermilk; drain the curd through a sieve; when dry pound it in a marble mortar, with near half a pound of sugar, a lemon boiled tender, the crumb of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a tea-cupful of good cream, the yolks of five and whites of three eggs, a glass of sweet wine, and ditto of brandy.

When well incorporated, bake it in small cups or bowls well buttered; if the butter be not brown, use a salamander; but serve as quick as possible, and with pudding sauce.

Curd Puddings or Puffs.—Turn two quarts of milk to curd, press the whey from it, rub through a sieve, and mix four ounces of butter, the crumb of a penny loaf, two spoonfuls of cream, and half a nutmeg, a small quantity of sugar, and two spoonfuls of white wine. Butter little cups, or small patty-pans, and fill them three parts. Orange flower water is an improvement. Bake them with care. Serve with sweet sauce in a boat.

Boiled Curd Pudding.—Enb the curd of two gallons of milk, when drained, through a sieve. Mix it with six eggs, a little cream, two spoonfuls of orange-flower water, half a nutmeg, flour and crumbs of bread, each three spoonfuls, currants and raisins half a pound of each. Boil an hour in a thick well floured cloth.

Pippin Pudding.—Coddle six pippins in vine leaves covered with water, very gently, that the inside be done without breaking the skins. When soft, skin, and with a tea-spoon take the pulp from the core. Press it through a colander; add two spoonfuls of orange-flower water, three eggs beaten, a glass of raisin wine, a pint of scalded cream, sugar and nutmeg to taste. Lay a thin puff paste at the bottom and sides of the dish: shred very thin lemon peel as fine as possible, and put it into the dish; likewise


lemon, orange, and citron, in small slices, but not so thin as to dissolve in the baking.

Yorkshire Pudding.—Mix five spoonfuls of flour, with a quart of milk, and three eggs well beaten. Butter the pan. When quite brown by baking under the meat, turn the other side upwards, and brown that. It should be made in a square pan, and cut into pieces to come to table. Set it over a chafing-dish at first, and stir it some minutes,

A quick-made Pudding.—Flour and suet, half a pound of each, tour eggs, a quarter of a pint of now milk, with a little mace and nutmeg, a quarter of a pound of raisins, ditto of currants; mix well, and boil three quarters of an hour with tho cover of the pot on, or it will require longer.

Russian Seed, or Ground Bice Pudding.—Boil a large spoonful heaped, of either, in a pint of new milk, with lemon peel and cinnamon. When cold, add sugar, nutmeg, and two eggs well beaten. Bake with a crust round the dish.

A Welsh Pudding.—Let half a pound of fine butter melt gently, beat with it the yolks of eight, and whites of four eggs, mix in six ounces of loaf sugar, and the grated rind of a lemon. Put a paste into a dish for turning out, andpour the above in, and nicely bake it.

Oxford Dumplings.—Of grated bread two ounces, currants and shred suet four ounces each, two large spoonfuls of flour, a great deal of grated lemon peel, a bit of sugar, and a little pimento in fine powder. Mix with two eggs and a little milk into five dumplings, and fry of a fine yellow brown. Made with flour instead of Wad, but with half the quantity, they are excellent.

Serve with sweet sauce.

Suet Dumplings.—Make as pudding (page 114), and drop into boiling water, or into the boiling of beef: or you may boil them in a cloth.

Apple, Currant, or Damson Dumplings, or Puddings. —Make as above, and line a basin with the paste tolerably thin; fill with the fruit, and cover it; tie a cloth over tight, and boil till the fruit shall be done enough.

Yeast, or Suffolk Dumplings.—Make a very light dough with yeast, as for bread, but with milk instead of water, and put salt. Let it raise an hour before the fire.

Twenty minutes before you are to serve, have ready a large stew-pan of boiling water; make the dough into balls, the size of a middling apple; throw them in, and boil twenty minutes. If you doubt when done enough, stick a clean fork into one, and if it come out clear, it is done.

The way to eat them is to tear them apart on the top with two forks, for they become heavy by their own steam. Eat immediately with meat, or sugar and butter, or salt.

A Charlotte.—Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking dish, but first rub it thick with butter. Put apples, in thin slices, into the dish, in layers, till full, strewing sugar between, and bits of butter. In


the meantime, soak as many thin slices of bread as will cover the whole, in warm milk, over which lay a plate, and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish use half a pound of butter in the whole.

Common pancakes. —Make a light batter of eggs, flour, and milk. Fry in a small pan, in hot dripping or lard. Salt, or nutmeg, and ginger, may be added.

Sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the batter with flour, and small beer, ginger, &C., or clean snow, with flour, and a very little milk, will serve as well as egg.

Tine pancakes, fried without Butter or Lard.—Beat six fresh eggs extremely well, and mix, when strained, with a pint of cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the frying-pan tolerably hot, wipe it with a clean cloth; then pour in the batter, to make thin pancakes.

Pancakes of rice. —Boil half a pound of rice to a jelly in a small quantity of water; when cold, mix it with a pint of cream, eight eggs, a bit of salt and nutmega stir in eight ounces of butter just warmed, and add as much flour as will make the batter thick enough. Fry in as little lard or dripping as possible.

Irish Pancakes.—Beat eight yolks and four whites of eggs, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste; set three ounces of fresh butter on the fire, stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it: then mix smooth almost half a pint of flour. Fry the pancakes very thin; the first with a bit of butter, but not the others.

Serve several, one on another.

New England Pancakes.—Mix a pint of cream, five spoonfuls of fine flour, seven yolks and four whites of eggs, and a very little salt; fry them very thin in fresh butter, and between each strew sugar and cinnamon. Send up six or eight at once.

Fritters.—Make them of any of the batters directed for pancakes, by dropping a small quantity into the pan; or make the plainer sort, and put pared apple sliced and cored into the batter, and fry some of it with each slice. Currants or sliced lemon as thin as paper, make an agreeable change. Fritters for company should be served on a folded napkin in the dish. Any sort of sweetmeat or ripe fruit may be made into fritters.

Spanish Fritters—Cut the crumb of a French roll into lengths, as thick as your finger, in what shape you will. Soak in some cream.nutmeg, sugar, pounded cinnamon.and an egg. When well soaked, fry of a nice brown, and serve with butter, wine, and sugar sauce.

Potato Fritters.—Boil two large potatoes, scrape them fine: beat four yolks and three whites of eggs, and add to the above

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