SWEET PUDDINGS. 265
with butter, dredge the sides and bottom with bread crumbs, then first put in a layer of the fruit mixture, then some of the batter, then the bread. Thus fill up the dish iq alternate layers to next to the last, with the last layer of butter and the top of bread crumbs.
Sauce for Minced Pudding.—A clear sauce as for any other pudding.
Lent Pudding.—Simmer a quart of cream with 2 or 3 blades of mace, take it off the fire and add the yolks of 8 eggs and whites of 4; stone and clip in half 1-2 pound of raisins, sugar i-a pound, and butter 1-4 pound ; stir all well together, dip a cloth in milk, spread it with butter, strew with flour, put in the pudding, tie it up close and boil 3-4 hour. Serve with melted butter and sugar.
Delhi or Oriental Pudding.—Four large apples, some grated nutmeg, 1 teaspoonful of minced lemon peel, 2 large tablespoonfuls of sugar, 6 ounces of currants, 3-4 pound of suet crust; pare, core, and cut the apples into slices, put them into a sauce pan with the nutmeg, lemon peel and sugar, stir them over the fire till soft, then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth and boii for two hours. Sufficient for 5 or 6 persons.
Scientific Recipe of thk Carthegenian Pudding.—Put a pound of red wheat flour into water; when it has steeped sometime transfer it to a wooden bowl, add 3 pounds of cream cheese, 1-2 lb. of honey and 1 egg. Beat the whole together and cook it in a stew-pan over a slow fire.
Heroditus Pudding.—One-half pound of bread crumbs, 1-2 lb. of figs, 6 ounces of suet, 6 ounces of moist sugar, 1-2 pound of salt, 3 eggs, nutmeg to taste. Mince the suet and figs very finely, add the remaining ingredients, taking care that the eggs be well whisked; beat the mixture for 2 few minutes, put it into a buttered mould, tie it down with a floured cloth and boil the pudding for five hours. Seasonable at any time.
Cottage Pudding.—Take ripe currants, and having stripped them from the stalks, measure as many as will make a quart, cover the bottom of a deep dish with slices of bread slightly buttered and with crust cut off; put a thick layer of currants over the bread and then a layer of sugar, and then other layers of bread, currants and sugar, till the dish is full, finishing at the top with thin slices of bread. Set it into the oven and bake it half an hour. Serve it either warm or cold, and eat it with sweetened milk.
Steamed Baiter Pudding.—One quart sour milk, 1 1-2 teaspoonful soda, 2 eggs, 1 cup sugar, 1 cup fruit, t-2 teaspoonful salt, and flour to make a stiff batter. Steam 2 hours.