1319. - Almond Pudding And Sauce

A large cupful of finely-minced beef suet, a teacupful of milk, four ounces of bread-crumbs, four ounces of well cleaned currants, two ounces of almonds, half a pound of stoned raisins, three well beaten eggs, and the whites of other two; sugar, nutmeg, and cinnamon, and a small glass of rum. Butter a shape, and place part of the raisins neatly in rows. Blanch the almonds; reserve the half of them to be placed in rows between the raisins just before serving. Mix all the remaining ingredients well together, put into the shape, and boil three hours. The sauce - one teaspoonful of milk, and two yolks of eggs well beaten, and some sugar; place on the fire and stir till it just comes to the ooil, then let it cool. When lukewarm, stir into it a glass of sherry or currant wine, and serve in a sauce tureen. This sauce is a great improvement to raisin pudding.

1320. - Polka Pudding

Mix four table-spoonfuls of arrow-root in a pint of cold milk. Beat four eggs well, add them, three ounces of fresh butter, cut into small bits; a dessertspoonful of rosewater; a few drops of essence of lemon, or ratafia, and a tea-cupful of sugar. Boil two pints of milk in a saucepan; when boiling stir in the other ingredients; without taking the pan off the fire, let it boil till thick, then pour into a mould to cool. Turn it out and serve it cold.

1321. Jenny Linds Pudding

Grate the crumb of half a loaf, butter and dish well and lay in a thick layer of the crumbs; pare ten or twelve apples, cut them down, and put a layer of them and sugar; then crumbs alternately, until the dish is full; put a bit of butter on the top, and bake it in an oven, or American reflector. An excellent and economical pudding.

1322. - Newcastle Pudding

Butter a basin or mould, stick it all round with sultanas or dried cherries, then put in a slice of bread-crumb soaked in milk, and over that layers of thin bread-crumb buttered, until three parts filled; fill up with custard,, and boil for an hour and a half.

1323. - Richelieu Pudding

Steep the crumb of a large slice of bread in milk, warm as from the cow; let it rest, and then strain off the milk; beat up the yolk of an egg, mix it with the bread, also a bit of butter; put it into a saucepan, and boil till it becomes stiff; let it cool, and then add some chopped parsley, thyme, pepper and salt; beat up two eggs; mince about one pound of any cold meat, and add all together. Boil in a basin for three hours, and when dished, pour a good gravy-over it.

1324. - Paradise Pudding

Take three eggs, three apples pared, cored, and cut small, three ounces each of the crumb of French rolls, sugar, and currants, a little nutmeg and salt, the rind of a lemon pared very thin and cut very fine, and a wine-glassful of brandy or white wine; stir well, pour into a buttered mould, and boil for an hour; then serve with melted butter, wine and sugar.

1325. - Hasty Pudding

Set some milk on the fire, and, when it boils, put in a little salt. Stir in by degrees as much flour as will make it of a proper thickness. Let it boil quickly a few minutes, beating it constantly while on the fire. Pour it into a dish, and eat it with cold butter and sugar. Some persons add eggs to this.