Part 15 (1/2)

283. _Rennet Pudding._

Put cleaned calf's rennet into white wine, in the proportion of a piece three inches square to a pint of wine. It will be fit for use in the course of seven or eight hours. Whenever you wish to make a pudding, put three table-spoonsful of the wine to a quart of sweet milk, and four table-spoonsful of powdered white sugar--flavor it with rosewater or essence of lemon. Stir it twenty minutes, then dish it out, and grate nutmeg over it. It should be eaten in the course of an hour after it is made, as it soon curdles.

284. _Fruit Pudding._

Make good common pie crust--roll it out half an inch thick, and strew over it any one of the following kinds of fruit: Cherries, currants, gooseberries, strawberries, raspberries, blackberries, or cranberries. A thick layer of marmalade spread on, is also very nice. Sprinkle over the fruit a little cinnamon or cloves, and sugar. If the pudding is made of gooseberries, currants, or cranberries, a great deal of sugar will be necessary. Roll the crust up carefully, join the ends so that the fruit will not drop out, and lay the pudding in a thick white towel, that has been previously dipped into water, and floured. Baste up the towel, and lay it carefully in a pot of boiling water, with a plate at the bottom of it. Boil it an hour, and serve it up with rich liquid sauce. For a baked fruit pudding, make a batter of wheat flour, or Indian meal, with milk and eggs. Mix the ingredients in the proportion of a pint of flour and six eggs to a quart of milk. Put to each quart of milk a pint of fruit, and sugar to the taste.

285. _A Quaking Pudding._

Slice up three-quarters of a pound of bakers' bread. Beat eight eggs to a froth, stir in several large spoonsful of sugar, and mix it with a quart of milk, a grated nutmeg. Turn it on to the sliced bread--let the whole remain till the bread has soaked up most of the milk, then stir in a couple of table-spoonsful of flour, a tea-spoonful of salt, and turn it into a pudding bag, and boil it an hour. Serve it up with rich sauce.

286. _Lemon Pudding._

Grate the rind of two fresh lemons, being careful not to grate any off the white part. Squeeze the juice out of the lemons, and strain it, to separate it from the seeds. Mix it with six large spoonsful of fine white sugar. Take a quart of milk, and mix it with the rind of the lemons, a couple of table-spoonsful of pounded crackers, and a table-spoonful of melted b.u.t.ter. Beat six eggs to a froth, and stir them into the milk. Stir in the lemon-juice and sugar last, and then turn the whole into a pudding dish that has a lining and rim of puff paste. Bake it from twenty-five to thirty minutes. It should not be eaten till it is cold.

287. _Almond Pudding._

Turn boiling water on three-quarters of a pound of sweet almonds. Let them remain in it till the skins will slip off easily--rub the skins off with a dry cloth. When they are perfectly dry, pound them fine, with a table-spoonful of rosewater. Beat six eggs to a froth, then mix them with four table-spoonsful of powdered sugar--put them into a quart of milk, with three table-spoonsful of pounded crackers, a quarter of a pound of melted b.u.t.ter, four ounces of citron, and the pounded almonds.

Line a pudding dish with pastry, put round it a rim of puff paste, turn in the pudding, and bake it about half an hour. The pudding should be eaten cold.

288. _Tapioca Pudding._

To a quart of warm milk put eight table-spoonsful of tapioca. Let it soak till it softens, then stir it up, and put to it a couple of table-spoonsful of melted b.u.t.ter, four beaten eggs, and cinnamon or mace to the taste. Mix four table-spoonsful of white powdered sugar with a wine gla.s.s of wine, and stir it into the rest of the ingredients. Turn the whole into a pudding dish that has a lining of pastry, and bake it immediately.

289. _Sago Pudding._

Rinse half a pound of sago in hot water, till it is thoroughly cleansed--then drain off the water, and boil the sago in a quart of milk, with a stick of cinnamon or mace. Stir it constantly, or it will burn. When soft, take it from the fire, take out the stick of cinnamon, and put in a quarter of a pound of b.u.t.ter. Mix a wine gla.s.s of wine with four large spoonsful of fine white sugar, and stir it into the sago--add, when cold, five beaten eggs, and bake the pudding in a deep dish, with a lining and rim of pastry. Strew over the pudding a quarter of a pound of Zante currants, and bake it directly, in a quick oven. It is the best when cold.

290. _Orange Pudding._

Stir to a cream six ounces of white powdered sugar, with four of b.u.t.ter--then add a wine gla.s.s of wine, the juice and chopped peel of a couple of large fresh oranges. Beat eight eggs to a froth, the whites and yelks separately--mix them with a quart of milk, a couple of ounces citron, cut in small strips, and a couple of ounces of pounded crackers.

Mix all the ingredients well together--line a pudding dish with pastry, put a rim of puff paste round the edge of the dish, and then turn in the pudding, and bake it in a quick oven about half an hour.

291. _Bird's Nest, or Transparent Pudding._

Pare and halve tart mellow apples, scoop out the cores. Put a little flour and water in the hollow of each apple, so as to form a thick paste--then stick three or four Zante currants in each one. b.u.t.ter and line a pudding dish with pastry, put on a rim of puff paste, and lay in the apples, with the hollow side up. Have just enough apples to cover the bottom of the dish, and stick citron, cut in very long narrow strips, round the apples. Stir to a cream half a pound each of b.u.t.ter and fine white sugar--beat the yelks and whites separately, of eight eggs, to a froth, and mix them with the b.u.t.ter and sugar. Flavor it with nutmeg, and set it on a few coals--stir it constantly till quite hot--take it from the fire, stir it till nearly cold, then turn it over the apples, and bake it directly.

292. _English Plum Pudding._

Soak three-quarters of a pound of crackers in two quarts of milk--they should be broken in small pieces. When they have soaked soft, put in a quarter of a pound of melted b.u.t.ter, the same weight of rolled sugar, half a pint of wheat flour, a wine gla.s.s of wine, and a grated nutmeg.