SWEET PUDDINGS. 267
and turn it out with care lest it should crack. Eat it with melted butter and a little wine and sugar.
Edinburgh Fig Pudding.—Three-fourth pound grated bread, 1-2 pound best figs, 6 ounces suet, 6 ounces moist sugar, 1 teacup-ful of milk and a little nutmeg. The figs and suet must be chopped very fine; mix the bread and suet first and then the figs, suet and nutmeg; one well beaten egg, lastly the milk. Boil in a mould four hours. To be eaten with wine sauce.
Coast Range Pudding.—Four tablespoonfuls rice or semolina, i pint of cream, 3 spoons of butter, mix all together in a stew pan, put it over the fire, stirring all the time till it boils; when quite thick take it off the fire and add 5 eggs, the whites of 2, 1 1-2 cup of sugar (loaf,) a little salt and nutmeg, bake an hour, then have another dish, on which put a layer of raspberry jam, then the pudding, then a layer of apricot jam.
Comarques Pudding—Excellent.—Five eggs, 3 tablespoonfuls of flour, 2 tablespoonfuls of powdered sugar, rind of 1 lemon, 1-2 pint of cream and different kinds of preserves. Beat the whites and yolks of the eggs separately and put them into different basins; stir the flour, sugar and lemon peel into the yolks, whip the cream very thick and put it on a sieve to harden, then add it with the whites of the eggs to the other ingredient, and pour the mixture into little, deep saucers just before putting into the oven. Bake about half an hour. When taken out a very thin layer of different kinds of preserves should be put upon each, and they should be piled one above the other, a little whipped cream placed here and there upon the pudding, as a garnish would be found to improve the appearance of this dish. Bake about 1-2 hour. Sufficient for 4 or 5 persons. Seasonable at any time.
San Jose Pudding.—Put 1-2 pound of butter in ajar and stand the jar in hot water until the butter is melted; stir with 1-2 pound pounded loaf sugar and beat them well together till the butter is nearly cold, stir to this the grated rind of two large lemons and add their juice, beat 6 eggs, whites and yolks separately, add them to the mixture, beat all well together. Line a pie dish with puff paste, cover the bottom of it with preserved apricots, peaches, raspberries or strawberries, pour the mixture over it, ornament the edge and bake in a moderate oven for 1-2 hour. Serve this cold.
Grand Hotel Pudding.—Make a thick batter by boiling and sweetening milk and flour; when cold and finer mash it up and add 1 1-2 cup of butter, melted; 1 1-2 cup of currants, 2 oz. candied lemon and orange peel sliced and a little brandy if approved Butter teacups and bake the pudding in them for fifteen minutes. Turn them out on a dish and pour fine sauce over them