by Barkham Burroughs
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Another way.--Blanch 1/2 lb. of almonds; put them in cold water all night; next day beat them in a mortar very fine, with orange or rose water. Take the crumbs of a penny loaf, and pour on the whole a pint of boiling cream; while it is cooling, beat the yolks of four eggs, and two whites, 15 minutes; a little sugar and grated nutmeg to your palate. Shred the marrow of the bones, and mix all well together, with a little candied orange cut small; bake, etc.
MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to crumble to pieces; drain; mash them very smooth. Make them into a thickish batter with an egg or two, and milk, placing a layer of steaks or chops well-seasoned with salt and pepper at the bottom of the baking dish; cover with a layer of batter, and so alternately, till the dish is full, ending with batter at the top. Butter the dish to prevent sticking or burning. Bake of a fine brown color.
NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint of milk, the yolks of six eggs, half a stick of vanilla, one ounce of sweet almonds, pounded, and half a pound of sugar; put them in a stewpan over a slow fire, and stir until the proper consistence, being careful not to let it boil; when cold, add a wine-glass of brandy; partially freeze, and add two ounces of [Transcriber's Note: The original text reads 'rasins'] raisins and half a pound of preserved fruits, cut small. Mix well, and mold. (Basket shape generally used.)
POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to a froth; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats and almonds, and another egg.
PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quantity of bread crumbs, suet, and currants, well washed and picked; two ounces of candied lemon, orange, and citron, chopped fine; five ounces pounded loaf sugar; half a nutmeg, grated. Mix all together with four eggs. Butter well and flour a tin, put in the mixture, and place a buttered paper on the top, and a cloth over the paper. If you steam it the paper is sufficient. It will take two hours boiling. When you dish it, stick cut blanched almonds on it, and serve with wine sauce.
PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons melted butter, two cups flour, two teaspoons baking powder, a little nutmeg, bake in a dish and when sent to the table, put raspberry jam under same with wine sauce.
BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Prepare, and cook the same as Blanc-Mange. After it is cool, stir up with it thoroughly two or three eggs well beaten, and bake half an hour. It is very good.
BOILED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Dissolve the corn in some of the milk, and mix with it two or three eggs, well beaten, and a little salt. Heat the remainder of the milk to near boiling, add the above preparation, and boil four minutes, stirring it briskly. To be eaten warm with a sauce. It is delicious.
QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup sugar, yolks four eggs, a little butter, bake half an hour, then put over the top a layer of fruit, then white of eggs beaten to a froth with sugar; to be eaten cold with cream.
PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice in a cloth and leave plenty of room for it to swell. When done, eat it with butter and sugar, or milk. Put lemon peel if you please.
It is very good without spice, and eaten with salt and butter.
ANOTHER.--Put into a very deep pan half a pound of rice washed and picked; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven.
