250 SWEET PUDDINGS.
ped suet 2 ounces pounded sugar, the grated peel and juice of lemons, 3 eggs and a little salt. Mix all well together, put it into a mould that will just hold it and boil for 3 hours. Serve with clear wine sauce.
Yankee Pudding—(Ella Drummond).—Four eggs, 3 coffee cups of flour, 2 of sugar, 1 oz. butter, 1 cup sour milk, 1 teaspoonful sal-eratus (it is an improvement to dissolve this in vinegar). Mix thoroughly and bake as you would cake. To be eaten with sauce.
Pudding a la Reine.—Butter and paper the moulds, fill up with cake or bread crumbs ; when full pour some custard in until it will hold no more. This may be flavored with any white liquor or any essence you please, for instance, citron (then it is called pudding a la Reine au citron), or orange. Use peel thickly sliced, and so on or any flavor you may give it.
Fig Pudding No. i.—Chop fine 1 lb. of very good white figs, with 4 oz. suet chopped as fine as possible; dust them with a little flour as you proceed to bind them together; then take 1 lb. of fine bread crumbs and 3 oz. of sugar. Beat 2 eggs in a teacupful of milk and mix all well together. Boil for 4 hours. If you choose, serve it with brandy sauce.
Fig Pudding No. 2—Half lb. chopped figs, 1-2 pint of milk, 2 oz. mutton suet chopped fine, 5 eggs, 1 teaspoonful soda, 1 cup sugar, 1-2 pint Jamaica rum, 2 cups bread crumbs. Mix thoroughly, place in a mould and boil 5 or 6 hours.
Quince Pudding.—Parboil the quinces till tender, pare them thin scrape off the pulp, mix it with plenty of sugar and add a little ginger and cinnamon. To 1 pint of new, rich cream put the yolks of 3 or 4 eggs and stir therein quinces till they are sufficiently thick ; butter your dish, pour in the pudding and bake it.
Peach Pudding.—Pour a pint of hot cream over what would fill a cup, of bread crumbs, and cover the basin. When cold, add the beaten yolks of 4 eggs, 1 glass of white wine or sweet cider, and best sugar to paste. Scald a dozen of fully ripe peaches, cut them, take out the kernels and pound the whole in a mortar. Mix them with the ingredients and the beaten whites of the 2 eggs, and bake in a dish with a paste border.
Pear Pudding.—Coddle 6 large pears in vine leaves covered with water, so gently that they may be rendered soft in the inside without breaking the skins, then peel them and take the pulp from the core with a teaspoon. Press it through a colander, add thereto 2 spoonfuls of orange flower water, 3 eggs, beaten; a glass of sweet wine, 1 pint of scalded cream, sugar and nutmeg. Add some lemon and orange peel chopped fine and citron in slices. Lay a thin paste at the bottom of the dish and around its sides; pour in the pudding. Bake it nicely.