PLUM PUDDING.

To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound of flour), a quarter of a pound of candied orange and lemon peel, a little citron cut thin, half a pound of moist sugar; mix all well together as each article is added, then stir in six beaten eggs and a gla.s.s of brandy, beat the pudding well for half an hour, let it stand some time, then put it into a basin and boil six or seven hours in plenty of water; it should be seasoned according to taste with ginger, nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten to a froth.

RATAFIA PUDDING.

Soak the crumb of a French roll and half a pound of ratafia cakes in milk or cream, then mix with them three ounces of warmed fresh b.u.t.ter, the yolks of five and the whites of two eggs, sweeten to taste; add one ounce of pounded almonds, and a few bitter almonds, boil in a shape lined with dried cherries, or bake in a cake-tin first well b.u.t.tered, and sprinkled with bread crumbs.

Pa.s.sOVER PUDDING.

Mix equal quant.i.ties of biscuit powder and shred suet, half the quant.i.ty of currants and raisins, a little spice and sugar, with an ounce of candied peels, and fine well beaten eggs; make these into a stiff batter, and boil well, and serve with a sweet sauce. This pudding is excellent baked in a pudding tin, it must be turned out when served.

ANOTHER SORT.

Mix the various ingredients above-named, subst.i.tuting for the raisins, apples minced finely, add a larger proportion of sugar, and either boil or bake.

ANOTHER SORT.

Mix into a batter a cup full of biscuit powder, with a little milk and a couple of eggs, to which add three ounces of sugar, two of warmed b.u.t.ter, a little shred of lemon peel, and a table-spoonful of rum; pour the mixture into a mould, and boil or bake.

Pa.s.sOVER FRITTERS.

Mix into a smooth batter a tea-cup of biscuit powder with beaten eggs, and sweeten with white sifted sugar; add grated lemon peel, and a spoonful of orange flower-water, and fry of a light brown; the flavor may be varied by subst.i.tuting a few beaten almonds, with one or two bitter, instead of the orange flower-water.

A SUPERIOR RECEIPT FOR Pa.s.sOVER FRITTERS.

Make a thin batter as already described in the former receipt; drop it into a soufle pan, fry lightly, and strew over pounded cinnamon, sifted sugar, and finely chopped almonds; hold over a salamander to brown the upper side. Slide the fritter on to a hot dish, and fold; pour over, when in the dish, clarified sugar.

Pa.s.sOVER CURRANT FRITTERS.

Mix a thick batter, as before, add some well-washed and dried currants, and fry of a rich brown; serve with a sweet sauce, flavored with wine or shrub, and sweetened with moist sugar; these are often made in the shape of small b.a.l.l.s, and fried and served in the same sauce.

BATTER PUDDING.

Stir in three ounces of flour, four beaten eggs, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of good cream, and boil in a b.u.t.tered basin.

CUSTARD PUDDING.

To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or lemon-peel; beat to a froth two whites of eggs and pour to the rest; boil rather more than half an hour.

BREAD PUDDING.

Grate stale bread, or soak the crumb of a French roll in milk, which must be warmed; beat with it two or three eggs, flavor and sweeten to taste, sometimes with a little wine or essence of lemon, or beaten almonds; it will require to be boiled about half an hour. This pudding is excellent made as above, with the addition of the peel of one whole lemon grated, with its juice, and baked.

VERMICELLI AND MACCARONI PUDDING.

Boil till tender four ounces of either of the above articles, in a pint of milk; flavor as directed in the preceding receipt, and boil in a mould, which may be lined with raisins. It should be served with any sweet pudding sauce.

MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS.

Puddings of this sort are so similar and simple, that it is only necessary to give one receipt, which will serve as a guide for all;--they are all made with milk, all require to be thoroughly done, all require to be mixed with eggs and sweetened with sugar, and are good either boiled or baked. The cook must use her judgment in adopting the quant.i.ties to the size of the pudding required, and the taste of the family she serves.

MINCED MEAT.

Take one pound of tender roasted meat, two pounds of shred suet, three pounds of currants, six chopped apples, a quarter of a loaf grated, nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and orange peel, lemon juice, and two wine gla.s.ses of brandy, the same of white wine, and two ounces of citron, and the same of candied lemon peel; mix all well together; the ingredients ought to be added separately. Minced meat should be kept a day or two before using. The same proportions, as above, without meat, will be very good; a little port wine is sometimes subst.i.tuted for the brandy.

BAKED SUET PUDDING.

Mix one pint of water, six ounces of flour, three of shred suet, and two or three beaten eggs; sweeten to taste. Add raisins or currants if approved, and bake in a brick oven.

YORKSHIRE PUDDING.

Mix into a smooth batter half a pound of flour, four eggs, if intended to be rich, otherwise two, a pint of milk, and a little salt, it should be about an inch thick; it can be made with or without milk by using a greater proportion of eggs, but it is not so good.

GATEAU DE TOURS.