BAKED PUDDINGS.
Page
Introductory Remarks 423
A baked Plum Pudding _en 424
Moule_, or Moulded
The Printer’s Pudding 424
Almond Pudding 425
The Young Wife’s Pudding 425
(_Author’s receipt_)
The Good Daughter’s Mincemeat 426
Pudding (_Author’s receipt_)
Mrs. Howitt’s Pudding 426
(_Author’s receipt_)
An excellent Lemon Pudding 426
Lemon Suet Pudding 427
Bakewell Pudding 427
Ratifia Pudding 427
The elegant Economist’s 428
Pudding
Rich Bread and Butter Pudding 428
A common Bread and Butter 429
Pudding
A good baked Bread Pudding 429
Another baked Bread Pudding 430
A good Semoulina or _Soujee_ 430
Pudding
French Semoulina Pudding, or 430
_Gâteau de Semoule_
Saxe-Gotha Pudding, or 431
_Tourte_
Baden Baden Puddings 431
Sutherland, or Castle Puddings 432
_Madeleine_ Puddings (to be 432
served cold)
A good French Rice Pudding, or 433
_Gâteau de Riz_
A common Rice Pudding 433
Quite cheap Rice Pudding 434
Richer Rice Pudding 434
Rich Pudding _Meringué_ 434
Good ground Rice Pudding 435
Common ground Rice Pudding 435
Green Gooseberry Pudding 435
Potato Pudding 436
A Richer Potato Pudding 436
A good Sponge-cake Pudding 436
Cake and Custard, and various 437
other inexpensive Puddings
Baked Apple Pudding, or 437
Custard
Dutch Custard, or Baked 438
Raspberry Pudding
Gabrielle’s Pudding, or sweet 438
_Casserole_ of Rice
Vermicelli Pudding, with 439
apples or without, and
Puddings of _Soujee_ and
Semola
Rice _à la Vathek_, or Rice 440
Pudding _à la Vathek_
(_extremely good_)
Good Yorkshire Pudding 440
Common Yorkshire Pudding 441
Normandy Pudding (_good_) 441
Common baked Raisin Pudding 441
A richer baked Raisin Pudding 442
The Poor Author’s Pudding 442
Pudding _à la Paysanne_ 442
(_cheap and good_)
The Curate’s Pudding 442
A light baked Batter Pudding 443