_A Rice Pudding_.
One quarter of a pound rice, a stick of cinnamon, to a quart of milk
(stirred often to keep from burning) and boil quick, cool and add half
a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and
pour the above composition into it, and bake one and half hour.
No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till
tender, stir in one pound butter, interim beet 14 eggs, add to the
pudding when cold with sugar, salt, rose-water and spices to your
taste, adding raisins or currants, bake as No. 1.
No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs,
6 ounces butter, wine, sugar and spices, q: s: bake 2 hours.
No. 4. Boil in water half pound ground rice till soft, add 2 quarts
milk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins,
salt, cinnamon and a small nutmeg, bake 2 hours.
No. 5. _A cheap one_, half pint rice, 2 quarts milk, salt, butter,
allspice, put cold into a hot oven, bake 2 and half hours.
No. 6. Put 6 ounces rice into water, or milk and water, let swell or
soak tender, then boil gently, stirring in a little butter, when cool
stir in a quart cream, 6 or 8 eggs well beaten, and add cinnamon
nutmeg, and sugar to your taste, bake.
N.B. The mode of introducing the ingredients, is a material point; in
all cases where eggs are mentioned it is understood to be well beat;
whites and yolks and the spices, fine and settled.
_A Nice Indian Pudding_.
No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well
together while hot, let stand till cooled; add 7 eggs, half pound
raisins, 4 ounces butter, spice and sugar, bake one and half hour.
No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs,
4 ounces butter, sugar or molasses and spice q. f. it will require two
and half hours baking.
No. 3. Salt a pint meal, wet with one quart milk, sweeten and put into
a strong cloth, brass or bell metal vessel, stone or earthern pot,
secure from wet and boil 12 hours.
_A Sunderland Pudding_.
Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a
little salt, 4 spoons fine flour, oil or butter pans, cups, or bowls,
bake in a quick oven one hour. Eat with sweet sauce.
_A Whitpot_.
Cut half a loaf of bread in dices, pour thereon 2 quarts milk, 6 eggs,
rose-water, nutmeg and half pound of sugar; put into a dish and cover
with paste, No. 1. bake slow 1 hour.
_A Bread Pudding_.
One pound soft bread or biscuit soaked in one quart milk, run thro' a
sieve or cullender, add 7 eggs, three quarters of a pound sugar, one
quarter of a pound butter, nutmeg or cinnamon, one gill rose-water,
one pound stoned raisins, half pint cream, bake three quarters of an
hour, middling oven.
_A Flour Pudding_.
Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt,
beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmeg
to your taste, bake half an hour, and serve up with sweet sauce.
_A boiled Flour Pudding_.
One quart milk, 9 eggs, 7 spoons flour, a little salt, put into a
strong cloth and boiled three quarters of an hour.
_A Cream Almond Pudding_.
Boil gently a little mace and half a nutmeg (grated) in a quart cream;
when cool, beat 8 yolks and 3 whites, strain and mix with one spoon
flour one quarter of a pound almonds; settled, add one spoon
rose-water, and by degrees the cold cream and beat well together; wet
a thick cloth and flour it, and pour in the pudding, boil hard half an
hour, take out, pour over it melted butter and sugar.
_An apple Pudding Dumplin_.
Put into paste, quartered apples, lye in a cloth and boil two hours,
serve with sweet sauce.
_Pears, Plumbs, &c._
Are done the same way.
_Potato Pudding_. Baked.
No. 1. One pound boiled potatoes, one pound sugar, half a pound
butter, 10 eggs.
No. 2. One pound boiled potatoes, mashed, three quarters of a pound
butter, 3 gills milk or cream, the juice of one lemon and the peal
grated, half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites,)
2 spoons rose-water.
_Apple Pudding_.
One pound apple sifted, one pound sugar, 9 eggs, one quarter of a
pound butter, one quart sweet cream, one gill rose-water, a cinnamon,
a green lemon peal grated (if sweet apples,) add the juice of half a
lemon, put on to paste No. 7. Currants, raisins and citron some add,
but good without them.
_Carrot Pudding_.
A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces
sugar and butter each, cinnamon and rose water to your taste, baked in
a deep dish without paste.
_A Crookneck, or Winter Squash Pudding_.
Core, boil and skin a good squash, and bruize it well; take 6 large
apples, pared, cored, and stewed tender, mix together; add 6 or 7
spoonsful of dry bread or biscuit, rendered fine as meal, half pint
milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten
and strained, nutmeg, salt and sugar to your taste, one spoon flour,
beat all smartly together, bake.
The above is a good receipt for Pompkins, Potatoes or Yams, adding
more moistening or milk and rose water, and to the two latter a few
black or Lisbon currants, or dry whortleberries scattered in, will
make it better.
_Pompkin_.
No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs,
sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a
dough spur, cross and chequer it, and baked in dishes three quarters
of an hour.
No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice
and ginger in a crust, bake 1 hour.
_Orange Pudding_.
Put sixteen yolks with half a pound butter melted, grate in the rinds
of two Seville oranges, beat in half pound of fine Sugar, add two
spoons orange water, two of rose-water, one gill of wine, half pint
cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked
in cream, mix all together, put it into rich puff-paste, which let be
double round the edges of the dish; bake like a custard.
_A Lemon Pudding_.
1. Grate the yellow of the peals of three lemons, then take two whole
lemons, roll under your hand on the table till soft, taking care not
to burst them, cut and squeeze them into the grated peals.
2. Take ten ounces soft wheat bread, and put a pint of scalded white
wine thereto, let soak and put to No. 1.
3. Beat four whites and eight yolks, and put to above, adding three
quarters of a pound of melted butter, (which let be very fresh and
good) one pound fine sugar, beat all together till thorougly mixed.
4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with
above composition.
5. Bake near 1 hour, and when baked--stick on pieces of paste, cut
with a jagging iron or a doughspur to your fancy, baked lightly on a
floured paper; garnished thus, they may be served hot or cold.
_Puff Pastes for Tarts_.
No. 1. Rub one pound of butter into one pound of flour, whip 2 whites
and add with cold water and one yolk; make into paste, roll in in six
or seven times one pound of butter, flowring it each roll. This is
good for any small thing.
No. 2. Rub six pound of butter into fourteen pound of flour, eight
eggs, add cold water, make a stiff paste.
No. 3. To any quantity of flour, rub in three fourths of it's weight
of butter, (twelve eggs to a peck) rub in one third or half, and roll
in the rest.
No. 4. Into two quarts flour (salted) and wet stiff with cold water
roll in, in nine or ten times one and half pound of butter.
No. 5. One pound flour, three fourths of a pound of butter, beat well.
No. 6. To one pound of flour rub in one fourth of a pound of butter
wet with three eggs and rolled in a half pound of butter.
_A Paste for Sweet Meats_.
No. 7. Rub one third of one pound of butter, and one pound of lard
into two pound of flour, wet with four whites well beaten; water q: s:
to make a paste, roll in the residue of shortning in ten or twelve
rollings--bake quick.
No. 8. Rub in one and half pound of suet to six pounds of flour, and a
spoon full of salt, wet with cream roll in, in six or eight times, two
and half pounds of butter--good for a chicken or meat pie.
_Royal Paste_.
No. 9. Rub half a pound of butter into one pound of flour, four whites
beat to a foam, add two yolks, two ounces of fine sugar; roll often,
rubbing one third, and rolling two thirds of the butter is best;
excellent for tarts and apple cakes.