For change, it may be boiled, and eaten with butter, sugar, and
wine.
* * * * *
PLUM PUDDING.
Take a pound of the best flour, sift it, and make it up before sunrise,
with six eggs beaten light; a large spoonful of good yeast, and as much
milk as will make it the consistence of bread; let it rise well, knead
into it half a pound of butter, put in a grated nutmeg, with one and a
half pounds of raisins stoned and cut up; mix all well together, wet the
cloth, flour it, and tie it loosely, that the pudding may have room to
rise. Raisins for puddings or cakes, should be rubbed in a little flour,
to prevent their settling to the bottom--see that it does not stick to
them in lumps.
* * * * *
ALMOND PUDDING.
Put a pound of sweet almonds in hot water till the skin will slip off
them; pound them with a little orange flower or rose water, to keep them
from oiling; mix with them four crackers, finely pounded, or two gills
of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound
of butter, and four table-spoonsful of wine; put a nice paste in the
bottom of your dish, garnish the edges, pour in the pudding bake it in a
moderate oven.
* * * * *
QUIRE OF PAPER PANCAKES.
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