Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix
with the pulp six eggs quite light, a quarter of a pound of butter, half
a pint of new milk, some pounded ginger and nutmeg, a wine glass of
brandy, and sugar to your taste. Should it be too liquid, stew it a
little drier, put a paste round the edges, and in the bottom of a
shallow dish or plate--pour in the mixture, cut some thin bits of paste,
twist them, and lay them across the top, and bake it nicely.
* * * * *
FAYETTE PUDDING.
Slice a loaf of bread tolerably thick--lay the slices in the bottom of a
dish, cutting them so as to cover it completely; sprinkle some sugar and
nutmeg, with a little butter, on each layer; when all are in, pour on a
quart of good boiled custard sweetened--serve it up cold.
* * * * *
MACCARONI PUDDING.
Simmer half a pound of maccaroni in a plenty of water, with a
table-spoonful of salt, till tender, but not broke--strain it, beat five
yelks, two whites of eggs, half a pint of cream--mince white meat and
boiled ham very fine, add three spoonsful of grated cheese, pepper and
salt; mix these with the maccaroni, butter the mould, put it in, and
steam it in a pan of boiling water for an hour--serve with rich gravy.
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