* * * * *
BREAD PUDDING.
Grate the crumb of a stale loaf, and pour on it a pint of boiling
milk--let it stand an hour, then beat it to a pulp; add six eggs, well
beaten, half a pound of butter, the same of powdered sugar, half a
nutmeg, a glass of brandy, and some grated lemon peel--put a paste in
the dish, and bake it.
* * * * *
THE HENRIETTA PUDDING.
Beat six eggs very light, sift into them a pound of loaf sugar powdered,
and a light pound of flour, with half a grated nutmeg, and a glass of
brandy; beat all together very well, add a pint of cream, pour it in a
deep dish, and bake it--when done, sift some powdered sugar over it.
* * * * *
TANSEY PUDDING.
Beat seven eggs very light, mix with them a pint of cream, and nearly as
much spinach juice, with a little juice of tansey; add a quarter of a
pound of powdered crackers or pounded rice made fine, a glass of wine,
some grated nutmeg and sugar; stir it over the fire to thicken, pour it
into a paste and bake it, or fry it like an omelette.
* * * * *
CHERRY PUDDING.
Beat six eggs very light, add half a pint of milk, six ounces flour,
eight ounces grated bread, twelve ounces suet, chopped fine, a little
salt; when it is beat well, mix in eighteen ounces preserved cherries or
damsins; bake or boil it.
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