Scald some of the finest peaches of the white heart kind, free from
spots, in a stewpan of water; take them out when soft, and put them into
a large table-cloth, four or five times doubled. Into a quart of white
French brandy put ten ounces of powdered sugar; let it dissolve, and
stir it well. Put your peaches into a glass jar; pour the brandy on
them; cover them very close with leather and bladder, and take care to
keep your jar filled with brandy.
You should mix your brandy and sugar before you scald the peaches.
_Peaches, to preserve in Brandy._ No. 3.
Put Newington peaches in boiling water: just give them a scald, but do
not let them boil; then take them out, and throw them into cold water.
Dry them on a sieve, and put them in long wide-mouthed bottles. To half
a dozen peaches take half a pound of sugar; just wet it, and make it a
thick syrup. Pour it over the peaches hot; when cold, fill the bottles
with the finest pale brandy, and stop them very close.
_Pears, to pot._
Put in your fruit scored; cover them with apple jelly, and let them boil
till they break; then put them in a hair sieve, and rub them through
with a spoon till you think it thick enough. Boil up as many pounds of
sugar to a candy as you have pints of paste, and when the sugar is put
in the paste, just scald it, and put it into pots.
_Pears, to stew._
Pare some Barland pears; take out the core, and lay them close in a tin
saucepan, with a cover fitting quite exact; add the rind of a lemon cut
thin and half its juice, a small stick of cinnamon, twenty grains of
allspice, and one pound of loaf-sugar, to a pint and a half of water.
Bake them six hours in a very slow oven. Prepared cochineal is often
used for colouring.
_Chicken Pie._
Parboil and neatly cut up your chickens; dry them, and set them over a
slow fire for a few minutes; have ready some forcemeat, and with it some
pieces of ham; lay these at the bottom of the dish, and place the
chickens upon it; add some gravy well seasoned. It takes from an hour
and a half to two hours.
_Giblet Pie._
Let the giblets be well cleaned, and put all into a saucepan excepting
the liver, with a little water and an onion, some whole pepper, a bunch
of sweet-herbs, and a little salt. Cover them close, and let them stew
till tender; then lay in your dish a puff paste, and upon that a
rump-steak peppered and salted; put the seasoned giblets in with the
liver, and add the liquor they were stewed in. Close the pie; bake it
two hours; and when done pour in the gravy.
A Dutch pie is made in the same way.
_Common Goose Pie._
Quarter a goose and season it well. Make a raised crust, and lay it in,
with half a pound of butter at the top, cut into three pieces. Put the
lid on, and bake it gently.
_Rich Goose Pie._
After having boned your goose and fowl, season them well, and put your
fowl into the goose, and into the fowl some forcemeat. Then put both
into a raised crust, filling the corners with the forcemeat. Cut about
half a pound of butter into three or four pieces, and lay on the top,
and bake it well.
_Ham and Chicken Pie._
Cut some thin slices from a boiled ham, lay them on a good puff paste at
the bottom of your dish, and pepper them. Cut a fowl into four quarters,
and season it with a great deal of pepper, and but a little salt; and
lay on the top some hard yolks of eggs, a few truffles and morels, and
then cover the whole with slices of ham peppered: fill the dish with
gravy, and cover it with a good thick paste. Bake it well, and, when
done, pour into it some rich gravy. If to be eaten cold, put no gravy.
_Hare Pie._
Cut the hare into pieces; season it with salt, pepper, and nutmeg, and
jug it with half a pound of butter. It must do above an hour, covered
close in a pot of boiling water. Make some forcemeat, and add bruised
liver and a glass of red wine. Let it be highly seasoned, and lay it
round the inside of a raised crust; put the hare in when cool, and add
the gravy that came from it, with some more rich gravy. Put the lid on,
and bake it two hours.
_Lumber Pie._
Take the best neat's tongue well boiled, three quarters of a pound of
beef suet, the like quantity of currants, two good handfuls of spinach,
thyme, and parsley, a little nutmeg, and mace; sweeten to your taste.
Add a French roll grated and six eggs. Mix these all together, put them
into your pie, then lay up the top. Cut into long slices one candied
orange, two pieces of citron, some sliced lemon, add a good deal of
marrow, preserved cherries and barberries, an apple or two cut into
eight pieces, and some butter. Put in white wine, lemon, and sugar, and
serve up.
_Olive Pie._
Two pounds of leg of veal, the lean, with the skin taken out, one pound
of beef suet, both shred very small and beaten; then put them together;
add half a pound of currants and half a pound of raisins stoned, half a
pound of sugar, eight eggs and the whites of four, thyme, sweet
marjoram, winter savory, and parsley, a handful of each. Mix all these
together, and make it up in balls. When you put them in the pie, put
butter between the top and bottom. Take as much suet as meat; when it is
baked, put in a little white wine.
_Partridge Pie._
Truss the partridges the same way as you do a fowl for boiling; then
beat in a mortar some shalots, parsley cut small, the livers of the
birds, and double the quantity of bacon, seasoning them with pepper,
salt, and two blades of mace. When well pounded, put in some fresh
mushrooms. Raise a crust for the pie; cover the bottom with the
seasoning; put in the partridges, but no stuffing, and put in the
remainder of the seasoning between the birds and on the sides; strew
over a little mace, pepper and salt, shalots, fresh mushrooms, a little
bacon beaten very fine; lay a layer of it over them, and put the lid on.
Two hours and a half will bake it, and, when done, take the lid off,
skim off the fat, put a pint of veal gravy, and squeeze in the juice of
an orange.
_Rich Pigeon Pie._
Season the pigeons high; lay a puff paste at the bottom of the dish,
stuffing the craws of the birds with forcemeat, and lay them in the dish
with the breasts downward; fill all the spaces with forcemeat,
hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and
asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.
_High Veal Pie._
Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne
pepper, and salt, with a little water put into the dish.
_Vegetable Pie._
Stew three pounds of gravy beef, with some white pepper, salt, and mace,
a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till
the gravy is of a good brown colour. Strain it off; let it stand till
cold; and take off all the fat. Have some carrots, turnips, onions,
potatoes, and celery, ready cut; boil all these together. Boil some
greens by themselves, and add them to the pie when served up.
_A Yorkshire Christmas Pie._
Let the crust be made a good standing one; the wall and bottom must be
very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and
a pigeon, and season all well. Take half an ounce of cloves, the same of
black pepper, and two table-spoonfuls of salt, and beat them well
together; let the fowls be slit down the back, and bone them; put the
pigeon into the partridge, the partridge into the fowl, the fowl into
the goose, and the goose into the turkey. Season all well first, and lay
them in the crust; joint a hare, and cut it into pieces; season it, and
lay it close on one side; on the other side woodcocks, or any other sort
of game; let them also be well seasoned and laid close. Put four or five
pounds of butter into the pie; cover it with a very rich paste, put it
in a very hot oven, and four hours will bake it.
A bushel of flour is about the quantity required for the paste.
_Pineapple, to preserve in slices._
Pare the pines, and cut them in slices of about the same thickness as
you would apples for fritters. Take the weight of the fruit in the best
sugar; sift it very fine, and put a layer of sugar, then a layer of
pineapple; let it stand till the sugar is entirely dissolved. Then
drain off the syrup, and lay the pine in the pot in which you intend to
keep it; boil the syrup, adding a little more sugar and water to make it
rich; pour it, but not too hot, upon the fruit. Repeat this in about ten
days; look at it now and then, and, if the syrup ferments, boil it up
again, skim it, and pour it warm upon the pine. The parings of the
pineapple boil in the water you use for the syrup, and extract all the
flavour from them.
_Pineapple Chips._
Pare the pineapples; pick out the thistle part: take half its weight of
treble-refined sugar; part the apple in halves; slice it thin; put it in
a basin, with sifted sugar between; in twelve hours the sugar will be
melted. Set it over a fire, and simmer the chips till clear. The less
they boil the better. Next day, heat them; scrape off the syrup; lay
them in glasses, and dry them on a moderate stove or oven.
_Plums, to dry green._
Take green amber plums; prick them with a pin all over; make some water
boiling hot, and put in the plums; be sure to have so much water as not
to be made cold when the plums are put in. Cover them very close, and,
when they are almost cold, set them on the fire again, but do not let
them boil. Do so three or four times. When you see the thin skin
cracked, put in some alum finely beaten, and keep them in a scald till
they begin to green; then give them a boil closely covered. When they
are green, let them stand in fresh hot water all night; next day, have
ready as much clarified sugar, made into syrup, as will cover them;
drain the plums, put them into the syrup, and give them two or three
boils. Repeat this twice or three times, till they are very green. Let
them stand in the syrup a week; then lay them out to dry in a hot stove.
You may put some of them in codling jelly, and use them as a wet
sweetmeat.
_Green Plum Jam._
Take the great white plums before they begin to turn, when they are at
their full growth, and to every pound of plums allow three quarters of a
pound of fine sugar. Pare and throw the plums into water, to keep their
colour; let your sugar be very finely pounded; cut your plums into
slices, and strew the sugar over them. You must first take them out of
the water, and put them over a moderate fire, and boil them till they
are clear and will jelly. You may put in a few of the stones, if you
like them.
_Great White Plum, to preserve._
To one pound of plums put three quarters of a pound of fine sugar; dip
the lumps of sugar in water just sufficient to wet it through; boil and
skim it, till you think it enough. Slit the plums down the seam; put
them in the syrup with the slit downward, and let them stew over the
fire for a quarter of an hour. Skim them; take them off; when cold, turn
them; cover them up for four or five days, turning them two or three
times a day in the syrup; then put them in pots, not too many together.
_Posset._
Take a quart of white wine and a quart of water; boil whole spice in
them; then take twelve eggs, and put away half the whites; beat them
very well, and take the wine from the fire; then put your eggs, being
thoroughly beaten, to the wine. Stir the whole together; then set it on
a very slow fire, stirring it the whole time, till it is thick. Sweeten
it with sugar, and sprinkle on it beaten spice, cinnamon, and nutmeg.
_Another way, richer._
Take two quarts of cream, and boil it with whole spice; then take twelve
eggs, well beaten and strained; take the cream from the fire, and stir
in the eggs, and as much sugar as will sweeten it according to the taste
of those who are to drink it; then a pint of wine, or more--sack,
sherry, or Lisbon. Set it on the fire again, and let it stand awhile;
then take a ladle, and raise it up gently from the bottom of the skillet
you make it in, and break it as little as you can, and do so till you
see that it is thick enough. Then put it into a basin with a ladle
gently. If you do it too much or too quickly it will whey, and that is
not good.
_Sack Posset._
To twelve eggs, beaten very much, put a pint of sack, or any other
strong rich white wine. Stir them well, that they may not curd; put to
them three pints of cream and half a pound of fine sugar, stirring them
well together. When hot over the fire, put the posset into a basin, and
set it over a boiling pot of water until it is like a custard; then take
it off, and, when it is cool enough to eat, serve it with beaten spice,
cloves, cinnamon, and nutmeg, strewed over it very thick.
_Sack Posset, without milk._
Take thirteen eggs; beat them very well, and, while they are beating,
take a quart of sack, half a pound of fine sugar, and a pint of ale, and
let them boil a very little while; then put the eggs to them, and stir
them till they are hot. Take it from the fire, and keep it stirring
awhile; then put it into a fit basin, and cover it close with a dish.
Set it over the fire again till it rises to a curd; serve it with beaten
spice.
_Sack Posset, or Jelly._
Take three pints of good cream and three quarters of a pound of fine
sugar pounded, twenty eggs, leaving out eight of the whites; beat them
very well and light. Add to them rather more than a pint of sack; beat
them again well; then set it on a stove; make it so hot that you can
just endure your finger at the bottom of the pan, and not hotter; stir
it all one way; put the cream on the fire just to boil up, and be ready
at the time the sack is so. Boil in it a blade of mace, and put it
boiling hot to the eggs and sack, which is to be only scalding hot. When
the cream is put in, just stir it round twice; take it off the fire;
cover it up close when it is put into the mould or dish you intend it
for, and it will jelly. Pour the cream to the eggs, holding it as high
from them as possible.
_Puffs._
Blanch a pound of almonds, and beat them with orange-flower water, or
rose-water; boil a pound of sugar to a candy; put in the almonds, and
stir them over the fire till they are stiff. Keep them stirred till
cold; then beat them in a mortar for a quarter of an hour. Add a pound
of sugar, and make it into a paste, with the whites of three eggs beaten
to a froth, more or less, as you may judge necessary. Bake the puffs in
a cool oven.
_Cheese Puffs._
Scald green gooseberries, and pulp them through a colander. To six
spoonfuls of this pulp add half a pound of butter beaten to a cream,
half a pound of finely pounded and sifted sugar, put to the butter by
degrees, ten eggs, half the whites, a little grated lemon-peel, and a
little brandy or sack. Beat all these ingredients as light as possible,
and bake in a thin crust.
_Chocolate Puffs._
Take a pound of single-refined sugar, finely sifted, and grate as much
chocolate as will colour it; add an ounce of beaten almonds; mix them
well together; wet it with the froth of whites of eggs, and bake it.
_German Puffs._
Take four spoonfuls of fine flour, four eggs, a pint of cream, four
ounces of melted butter, and a very little salt; stir and beat them
well together, and add some grated nutmeg. Bake them in small cups: a
quarter of an hour will be quite sufficient: and the oven should be so
quick as to brown both top and bottom. If well baked, they will be more
than as large again. For sauce--melted butter, sack, and sugar. The
above quantity will make fourteen puffs.
_Spanish Puffs._
Take one pint of skim milk, and thicken it with flour; boil it very well
till it is tough as paste, then let it cool, put it into a mortar, and
beat it very well. Put in three eggs, and beat it again, then three eggs
more, keeping out one white. Put in some grated nutmeg and a little
salt. Have your pan over the fire, with some good lard; drop the paste
in; fry the puffs a light brown, and strew sugar over them when you send
them up.
_Pudding._
Boil one pint of milk; beat up the yolks of five eggs in a basin with a
little sugar, and pour the milk upon them, stirring it all the time.
Prepare your mould by putting into it sifted sugar sufficient to cover
it; melt it on the stove, and, when dissolved, take care that the syrup
covers the whole mould. The flavour is improved by grating into the
sugar a little lemon-peel. Pour the pudding into your mould, and place
it in a vessel of boiling water; it must boil two hours; it may then be
turned out, and eaten hot or cold.
_Another way._
Grate a penny loaf, and put to it a handful of currants, a little
clarified butter, the yolk of an egg, a little nutmeg and salt; mix all
together, and make it into little balls. Boil them half an hour. Serve
with wine sauce.
_A good Pudding._
Take a pint of cream, and six eggs, leaving out two of the whites. Beat
up the eggs well, and put them to the cream or milk, with two or three
spoonfuls of flour, and a little nutmeg and sugar, if you please.
_A very good Pudding._
Scald some green gooseberries, and pulp them through a colander; to six
spoonfuls of this pulp add half a pound of butter beaten to a cream,
half a pound of finely beaten and sifted sugar, put to the butter by
degrees, ten eggs, half the whites, a little grated lemon-peel, a little
brandy or sack: beat all these ingredients as light as possible; bake in
a thin crust.
_An excellent Pudding._
Cut French rolls in thin slices; boil a pint of milk, and poor over
them. Cover it with a plate and let it cool; then beat it quite fine.
Add six ounces of suet chopped fine, a quarter of a pound of currants,
three eggs beat up, half a glass of brandy, and some moist sugar. Bake
it full two hours.
_A plain Pudding._
Three spoonfuls of flour, a pint of new milk, three eggs, a very little
salt. Boil it for half an hour, in a small basin.
_A scalded Pudding._
Take four spoonfuls of flour, and pour on it one pint of boiling milk.
When cold, add four eggs, and boil it one hour.
_A sweet Pudding._
Half a pound of ratafia, half a pint of boiling milk, more if required,
stir it with a fork; three eggs, leaving out one white. Butter the
basin, or dish, and stick jar-raisins about the butter as close as you
please; then pour in the pudding and bake it.
_All Three Pudding._
Chopped apples, currants, suet finely chopped, sugar and bread crumb,
three ounces of each, three eggs, but only two of the whites; put all
into a well floured bag, and boil it well two hours. Serve it with wine
sauce.
_Almond Pudding._ No. 1.
Blanch half a pound of sweet almonds, with four bitter ones; pound them
in a marble mortar, with two spoonfuls of orange-flower water, and two
spoonfuls of rose-water; mix in four grated Naples biscuits, and half a
pound of melted butter. Beat eight eggs, and mix them with a pint of
cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar.
Mix all well together, and bake it with a paste at the bottom of the
dish.
_Almond Pudding._ No. 2.
Take a pound of almonds, ground very small with a little rose-water and
sugar, a pound of Naples biscuits finely grated, the marrow of six bones
broken into small pieces--if you have not marrow enough, put in beef
suet finely shred--a quarter of a pound of orange-peel, a quarter of
citron-peel, cut in thin slices, and some mace. Take twenty eggs, only
half as many whites; mix all these well together. Boil some cream, let
it stand till it is almost cold; then put in as much as will make your
pudding tolerably thick. You may put in a very few caraway seeds and a
little ambergris, if you like.
_Almond Pudding._ No. 3.
Two small wine glasses of rose-water, one ounce of isinglass, twelve
bitter almonds, blanched and shred; let it stand by the fire till the
isinglass is dissolved; then put a pint of cream, and the yolks of six
eggs, and sweeten to the taste. Set it on the fire till it boils; strain
it through a sieve; stir it till nearly cold; then pour it into a mould
wetted with rose-water.
_Amber Pudding._
Half a pound of brown sugar, the same of butter, beat up as a cake, till
it becomes a fine cream, six eggs very well beaten, and sweetmeats, if
agreeable; mix all together. Three quarters of an hour will bake it; add
a little brandy, and lay puff paste round the dish.
_Princess Amelia's Pudding._
Pare eight or ten fair large apples, cut them into thin slices, and stew
them gently in a very little water till tender; then take of white bread
grated the quantity of half a threepenny loaf, six yolks and four whites
of eggs beat very light, half a pint of cream, one large spoonful of
sack or brandy, four spoonfuls of clarified butter; mix these all well
together, and beat them very light. Sweeten to your taste, and bake in
tea-cups: a little baking is sufficient. When baked, take them out of
the cups, and serve them with sack, sugar, and melted butter, for sauce.
_Apple Mignon._
Pare and core golden pippins without breaking the apple; lay them in the
dish in which they are to be baked. Take of rice boiled tender in milk
the quantity you judge sufficient; add to it half a pint of thick cream,
with the yolks of five eggs; sweeten it to your taste, and grate in a
little nutmeg; pour it over the apples in the dish; set it in a gentle
oven. Three quarters of an hour will bake it. Glaze it over with sugar.
_Apple Pudding._ No. 1.
Coddle six large codlings till they are very soft over a slow fire to
prevent their bursting. Rub the pulp through a sieve. Put six eggs,
leaving out two whites, six ounces of butter beaten well, three quarters
of a pound of loaf sugar pounded fine, the juice of two lemons, two
ounces of candied orange and lemon-peel, and the peel of one lemon shred
very fine. You must not put in the peel till it is going to the oven.
Put puff paste round the dish; sift over a little sugar; an hour will
bake it.
_Apple Pudding._ No. 2.
Prepare apples as for sauce; when cold, beat in two whole eggs, a little
nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon
peel, and a little juice of either. Bake in a paste.
_Apple Pudding._ No. 3.
Take six apples; stew them in as little water as you can; take out the
pulped part; add to it four eggs, and not quite half a pound of butter;
sweeten it to your taste. Let your paste be good, and put it in a gentle
oven.
_Arrow-root Pudding._
Boil a pint of milk with eight bitter almonds pounded, a piece of
cinnamon, and lemon-peel, for some time; then take a large
table-spoonful of arrow-root, and mix it with cold milk. Mix this
afterwards with the boiling milk. All these must become cold before you
put in the eggs; then beat together three eggs, a little nutmeg and
sugar, and the arrow-root, and strain through a sieve. Butter your
mould, and boil the pudding half an hour. The mould must be quite full;
serve with wine sauce, butter a paper to put over it, and then tie over
a cloth.
_Pearl Barley Pudding._
Boil three table-spoonfuls of pearl barley in a pint and a half of new
milk, with a few bitter almonds, and a little sugar, for three hours.
Strain it; when cold add two eggs; put some paste round the dish, and
bake it.
_Batter Pudding._
Make a batter, rather stiffer than pancake batter; beat up six eggs,
leaving out three of the whites, and put them to the batter, with a
little salt and nutmeg. This quantity is for a pint basin, and will take
one hour to boil.
_Another._
Three table-spoonfuls of flour, two eggs, and about a tea-cupful of
currants; beat up well with a pint of milk, and bake in a slow oven.
_Plain Batter Pudding, or with Fruit._
Put six large spoonfuls of flour into a pan, and mix it with a quart of
milk, till it is smooth. Beat up the yolks of six and the whites of
three eggs, and put in; strain it through a sieve; then put in a
tea-spoonful of salt, one of beaten ginger, and stir them well
together. Dip your cloth in boiling water; flour it, and pour in your
pudding; tie it rather close, and boil it an hour. When sent to table,
pour melted butter over it. You may put in ripe currants, apricots,
small plums, damsons, or white bullace, when in season; but with fruit
it will require boiling half an hour longer.
_Norfolk Batter Pudding._
Yolks and whites of three eggs well beaten, three table-spoonfuls of
flour, half a pint of milk, and a small quantity of salt; boil it half
an hour.
_Green Bean Pudding._
Boil and blanch old beans; beat them in a mortar, with very little
pepper and salt, some cream, and the yolk of an egg. A little
spinach-juice will give a fine colour; but it is good without. Boil it
for an hour in a basin that will just hold it, and pour over it parsley
and butter. Serve bacon to eat with it.
_Beef Steak Pudding._
Cut rump-steaks, not too thick, into pieces about half the size of your
hand, taking out all the skin and sinews. Add an onion cut fine, also
potatoes (if liked,) peeled and cut in slices a quarter of an inch
thick; season with pepper and salt. Lay a layer of steaks, and then one
of potatoes, proceeding thus till full, occasionally throwing in part of
the onion. Add half a gill of water or veal broth. Boil it two hours.
You may put in, if you please, half a gill of mushroom ketchup, and a
table-spoonful of lemon-pickle.
_Bread Pudding._
Cut off all the crust from a twopenny loaf; slice it thin in a quart of
milk; set it over a chaffing-dish of charcoal, till the bread has
completely soaked up the milk; then put in a piece of butter; stir it
well round, and let it stand till cold. Take the yolks of seven eggs and
the whites of five, and beat them up with a quarter of a pound of sugar,
with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely
pounded. Mix these well together, and boil it one hour. Prepare a sauce
of white wine, butter, and sugar; pour it over, and serve up hot.
_Another way._
Boil together half a pint of milk, a quarter of a pound of butter, and
the same of sugar, and pour it over a quarter of a pound of crumb of
bread. Beat up the yolks of four eggs and two whites; mix all well
together; put the pudding in tea-cups, and bake in a moderate oven about
an hour. Serve in wine sauce.
The above quantity makes five puddings.
_Rich Bread Pudding._
Cut the inside of a rather stale twopenny loaf as fine as possible; pour
over it boiled milk sufficient to allow of its being beaten, while warm,
to the thickness of cream; put in a small piece of butter while hot;
beat into it four almond macaroons; sweeten it to your taste. Beat four
eggs, leaving out two whites; and boil it three quarters of an hour.
_Bread and Butter Pudding._
Cut a penny loaf or French roll into thin slices of bread and butter, as
for tea; butter the bottom of the dish, and cover it with slices of
bread and butter; sprinkle on them a few currants, well washed and
picked; then lay another layer of bread and butter; then again sprinkle
a few currants, and so on till you have put in all the bread and butter.
Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or
ginger, and a few bitter almonds, and pour it on the bread and butter.
Put a puff paste round the dish, and bake it half an hour.
_Raisin Bread Pudding._
Boil your bread pudding in a basin; put the stoned raisins in a circle
at the top, and from it stripes down, when ready to serve up.
_Buttermilk Pudding._
Take three quarts of new milk; boil and turn it with a quart of
buttermilk: drain the whey from the curd through a hair sieve. When it
is well drained, pound it in a marble mortar very fine; then put to it
half a pound of fine beaten and sifted sugar. Boil the rind of two
lemons very tender; mince it fine; add the inside of a roll grated, a
large tea-cupful of cream, a few almonds, pounded fine, with a noggin of
white wine, a little brandy, and a quarter of a pound of melted butter.
The boats or cups you bake in must be all buttered. Turn the puddings
out when they are baked, and serve them with a sauce of sack, butter,
and sugar.
_Carrot Pudding._
Take two or three large carrots, and half boil them; grate the crumb of
a penny loaf and the red part of the carrots; boil as much cream as will
make the bread of a proper thickness; when cold, add the carrots, the
yolks of four eggs, beat well, a little nutmeg, a glass of white wine,
and sugar to your taste. Butter the dish well, and lay a little paste
round the edge. Half an hour will bake it.
_Another way._
Take raw carrots, scraped very clean, and grate them. To half a pound of
grated carrot put a pound of grated bread. Beat up eight eggs, leaving
out the whites; mix the eggs with half a pint of cream, and then stir in
the bread and carrots, with half a pound of fresh butter melted.
_Charlotte Pudding._
Cut as many thin slices of white bread as will cover the bottom and line
the sides of a baking-dish, having first rubbed it thick with butter;
put apples in thin slices into the dish in layers till full, strewing
sugar and bits of butter between. In the mean time, soak as many thin
slices of bread as will cover the whole in warm milk, over which lay a
plate and a weight to keep the bread close on the apples. Bake slowly
three hours. To a middling-sized dish put half a pound of butter in the
whole.
_Cheese Pudding._
Boil a thick piece of stale loaf in a pint of milk; grate half a pound
of cheese; stir it into the bread and milk; beat up separately four
yolks and four whites of eggs, and a little pepper and salt, and beat
the whole together till very fine. Butter the pan, and put into the oven
about the time the first course is sent up.
_Another way._
Half a pound of cheese--strong and mild mixed--four eggs and a little
cream, well mixed. Butter the pan, and bake it twenty minutes. To be
sent up with the cheese, or, if you like, with the tart.
_Citron Pudding._
One spoonful of fine flour, two ounces of sugar, a little nutmeg, and
half a pint of cream; mix them well together with the yolks of three
eggs. Put it into tea-cups, and divide among them two ounces of citron,
cut very thin. Bake them in a pretty quick oven, and turn them out on a
china dish.
_Cocoa-nut Pudding._
Take three quarters of a pound of sugar, one pound of cocoa-nut, a
quarter of a pound of butter, eight yolks of eggs, four spoonfuls of
rose-water, six Naples biscuits soaked in the rose-water; beat half the
sugar with the butter and half with the eggs, and, when beat enough, mix
the cocoa-nut with the butter; then throw in the eggs, and beat all
together. For the crust, the yolks of four eggs, two spoonfuls of
rose-water, and two of water, mixed with flour till it comes to a paste.
_College Pudding._ No. 1.
Beat up four eggs, with two ounces of flour, half a nutmeg, a little
ginger, and three ounces of sugar pounded, beaten to a smooth batter;
then add six ounces of suet chopped fine, six of currants well washed
and picked, and a glass of brandy, or white wine. These puddings are
generally fried in butter or lard, but they are better baked in an oven
in pattypans; twenty minutes will bake them; if fried, fry them till of
a nice light brown, or roll them in a little flour. You may add an ounce
of orange or citron minced very fine. When you bake them, add one more
egg, or two spoonfuls of milk.
_College Pudding._ No. 2.
Take of bread crumb, suet, very finely chopped, currants, and moist
sugar, half a pound of each, and four eggs, leaving out one white, well
beaten. Mix all well together, and add a quarter of a pint of white
wine, leaving part of it for the sauce. Add a little nutmeg and salt.
Boil it a full half hour in tea-cups; or you may fry it. This quantity
will make six. Pour over them melted butter, sugar, and wine.
_College Pudding._ No. 3.
A quarter of a pound of biscuit powder, a quarter of a pound of beef
suet, a quarter of a pound of currants, nicely picked and washed,
nutmeg, a glass of raisin wine, a few bitter almonds pounded,
lemon-peel, and a little juice. Fry ten minutes in beef dripping, and
send to table in wine sauce. Half these ingredients will make eight
puddings.
_College Pudding._ No. 4.
A quarter of a pound of grated bread, the same quantity of currants, the
same of suet shred fine, a small quantity of sugar, and some nutmeg: mix
all well together. Take two eggs, and make it with them into cakes; fry
them of a light brown in butter. Serve them with butter, sugar, and
wine.
_New College Pudding._
Grate a penny white loaf, and put to it a quarter of a pound of
currants, nicely picked and washed, a quarter of a pound of beef suet,
minced small, some nutmeg, salt, and as much cream and eggs as will make
it almost as stiff as paste. Then make it up in the form of eggs: put
them into a stewpan, with a quarter of a pound of butter melted in the
bottom; lay them in one by one; set them over a clear charcoal fire;
and, when they are brown, turn them till they are brown all over. Send
them to table with wine sauce.
Lemon-peel and a little juice may be added to the pudding.
_Another way._
Take one pound of suet, half a pound of the best raisins, one pound of
currants, half a pound of sugar, half a pound of flour, one nutmeg, a
tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make
them up the size of a turkey's egg; bake or fry them in butter.
_Cottage Pudding._
Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk,
three eggs, and two ounces of sugar. Bake it three quarters of an hour.
_Currant Pudding._
Take one pound of flour, ten ounces of currants, five of moist sugar, a
little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with
the sugar on one side of the basin, and the currants on the other. Melt
a quarter of a pound of butter in half a pint of milk; let it stand till
lukewarm; then add two yolks of eggs and one white only, well beaten,
and three tea-spoonfuls of yest. To prevent bitterness, put a piece of
red-hot charcoal, of the size of a walnut, into the milk; strain it
through a sieve, and pour it over the currants, leaving the flour and
the sugar on the other side of the basin. Throw a little flour from the
dredger over the milk; then cover it up, and leave it at the fire-side
for half an hour to rise. Then mix the whole together with a spoon; put
it into the mould, and leave it again by the fire to rise for another
half hour.
_Custard Pudding._ No. 1.
Take three quarters of a pint of milk, three tea-spoonfuls of flour, and
three eggs: mix the flour quite smooth with a little of the milk cold;
boil the rest, and pour it to the mixed flour, stirring it well
together. Then well beat the eggs, and pour the milk and flour hot to
them. Butter a basin, pour in the pudding. Tie it close in a cloth, and
boil it half an hour. It may be made smaller or larger, by allowing one
egg to one tea-spoonful of flour and a quarter of a pint of milk, and
proportionately shortening the time of boiling. It may be prepared for
boiling any time, or immediately before it is put into the saucepan, as
maybe most convenient. The basin must be quite filled, or the water will
get in.
_Custard Pudding._ No. 2.
Set on the fire a pint of milk, sweetened to your taste, with a little
cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it
the moment it is taken off the fire upon the yolks of seven eggs and the
whites of four, stirring it well, and pouring it in by degrees. Boil it
in a well buttered basin, which will hold a pint and a half. Pour wine
sauce over it.
_Custard Pudding._ No. 3.
Boil a pint of milk and a quarter of a pint of good cream; thicken with
flour and water perfectly smooth; break in the yolks of five eggs,
sweetened with powdered loaf sugar, the peel of a lemon grated, and half
a glass of brandy. Line the dish with good puff paste, and bake for half
an hour.
_Custard Pudding._ No. 4.
Take six eggs, one table-spoonful of flour, and a sufficient quantity of
milk to fill the pan. Boil it three quarters of an hour.
_Fish Pudding._
Pound fillets of whiting with a quarter of a pound of butter; add the
crumb of two penny rolls, soaked in cold milk, pepper and salt, with
seasoning according to the taste. Boil in a mould one hour and a
quarter, and then turn it out, and serve up with sauce.
_French Pudding._
Beat twelve eggs, leaving out half the whites, extremely well; take one
pound of melted butter, and one pound of sifted sugar, one nutmeg
grated, the peel of a small orange, the juice of two; the butter and
sugar to be well beaten together; then add to them the eggs and other
ingredients. Beat all very light, and bake in a thin crust.
_Gooseberry Pudding._
Scald a quart of gooseberries, and pass them through a sieve, as you
would for gooseberry fool; add three eggs, three table-spoonfuls of
crumb of bread, three table-spoonfuls of flour, an ounce of butter, and
sugar to your taste. Bake it in a moderate oven.
_Another._
Scald the gooseberries, and prepare them according to the preceding
receipt; mix them with rice, prepared as for a rice pudding, and bake
it.
_Hunter's Pudding._
One pound of raisins, one pound of suet, chopped fine, four spoonfuls of
flour, four of sugar, four of good milk, and four eggs, whites and all,
two spoonfuls of brandy or sack, and some grated nutmeg. It must boil
four hours complete, and should have good room in the bag, as it swells
much in the boiling.
_Jug Pudding._
Beat the whites and yolks of three eggs; strain through a sieve; add
gradually a quarter of a pint of milk; rub in a mortar two ounces of
moist sugar and as much grated nutmeg as would cover a sixpence; then
put in four ounces of flour, and beat it into a smooth batter by
degrees; stir in seven ounces of suet and three ounces of bread crumb;
mix all together half an hour before you put it into the pot. Boil it
three hours.
_Lemon Pudding._
Take two large lemons; peel them thin, and boil them in three waters
till tender; then beat them in a mortar to a paste. Grate a penny roll
into the yolks and whites of four eggs well beaten, half a pint of milk,
and a quarter of a pound of sugar; mix them all well together; put it
into a basin well buttered, and boil it half an hour.
_Another way._
Three lemons, six eggs, a quarter of a pound of butter, some crumb of
bread grated, with some lemon-peel and grated sugar.
_Small Lemon Puddings._
One pint of cream, one spoonful of fine flour, two ounces of sugar, some
nutmeg, and the yolks of three eggs; mix all well together; and stick in
two ounces of citron. Bake in tea-cups in a quick oven.
_Maccaroni Pudding._
Take three ounces of maccaroni, two ounces of butter, a pint and a half
of milk boiled, four eggs, half a pound of currants. Put paste round the
dish, and bake it.
_Marrow Pudding._
Boil two quarts of cream with a little mace and nutmeg; beat very light
ten eggs, leaving out half the whites; put the cream scalding to the
eggs, and beat it well. Butter lightly the dish you bake it in; then
slice some French roll, and lay a layer at the bottom; put on it lumps
of marrow; then sprinkle on some currants and fine chopped raisins, then
another layer of thin sliced bread, then marrow again, with the currants
and raisins as before. When the dish is thus filled, pour over the whole
the cream and eggs, which must be sweetened a little. An oven that will
bake a custard will be hot enough for this pudding. Strew on the marrow
a little powdered cinnamon.
_Another way._
Boil up a pint of cream, then take it off; slice two penny loaves thin,
and put them into the cream, with a quarter of a pound of fresh butter,
stirring it till melted. Then put into it a quarter of a pound of
almonds beaten well and small, with rose-water, the marrow of three
marrow-bones, and the whites of five eggs, and two yolks. Season it with
mace shred small, and sweeten with a quarter of a pound of sugar. Make
up your pudding. The marrow should first be laid in water to take out
the blood.
_Nottingham Pudding._
Peel six apples; take out the core, but be sure to leave the apples
whole, and fill up the place of the core with sugar. Put them in a dish,
and pour over them a nice light batter. Bake it an hour in a moderate
oven.
_Oatmeal Pudding._
Steep oatmeal all night in milk; in the morning pour away the milk, and
put some cream, beaten spice, currants, a little sugar if you like it;
if not, salt, and as many eggs as you think proper. Stir it well
together; boil it thoroughly, and serve with butter and sugar.
_Orange Pudding._ No. 1.
Take the yolks of twelve eggs and the whites of two, six ounces of the
best sugar, beat fine and sifted, and a quarter of a pound of orange
marmalade: beat all well together; set it over a gentle fire to thicken;
put to it half a pound of melted butter, and the juice of a Seville
orange. Bake it in a thin light paste, and take great care not to scorch
it in the oven.
_Orange Pudding._ No. 2.
Grate off the rind of two large Seville oranges as far as they are
yellow; put them in fair water, and let them boil till they are tender,
changing the water two or three times. When they are tender, cut them
open, take away the seeds and strings, and beat them in a mortar, with
half a pound of sugar finely sifted, until it is a fine light paste;
then put in the yolks of ten eggs well beaten, five or six spoonfuls of
thick cream, half a Naples biscuit, and the juice of two more Seville
oranges. Mix these well together, and melt a pound of the best butter,
or beat it to a cream without melting: beat all light and well together,
and bake it in a puff paste three quarters of an hour.
_Orange Pudding._ No. 3.
Grate the peel of four china oranges and of one lemon; boil it in a pint
of cream, with a little cinnamon and some sugar. Scald crumb of white
bread in a little milk; strain the boiled cream to the bread, and mix it
together; add the yolks of six and the whites of three eggs; mix all
well together. Put it into a dish rubbed with a little butter, and bake
it of a nice brown colour. Serve with wine sauce.
_Orange Pudding._ No. 4.
Melt half a pound of fresh butter, and when cold take away the top and
bottom; then mix the yolks of nine eggs well beaten, and half a pound of
double-refined sugar, beaten and seared; beat all well together; grate
in the rind of a good Seville orange, and stir well up. Put it into a
dish, and bake it.
_Orange Pudding._ No. 5.
Simmer two ounces of isinglass in water; steep orange-peel in water all
night; then add one pint of orange-juice, with the yolks of four eggs,
and some white sugar. Bake a quarter of an hour or twenty minutes.
_Orange Pudding._ No. 6.
Cut two large china oranges in quarters, and take out the seeds; beat
them in a mortar, with two ounces of sugar, and the same quantity of
butter; then add four eggs, well beat, and a little Seville
orange-juice. Line the dish with puff paste, and bake it.
_Plain Orange Pudding._
Make a bread pudding, and add a table-spoonful of ratafia, the juice of
a Seville orange and the rind, or that of a lemon cut small. Bake with
puff paste round it; turn it out of the tin when sent to table.
_Paradise Pudding._
Six apples pared and chopped very fine, six eggs, six ounces of bread
grated very fine, six ounces of sugar, six ounces of currants, a little
salt and nutmeg, some lemon-peel, and one glass of brandy. The whole to
boil three hours.
_Pith Pudding._
Take the pith of an ox; wipe the blood clean from it; let it lie in
water two days, changing the water very often. Dry it in a cloth, and
scrape it with a knife to separate the strings from it. Then put it into
a basin; beat it with two or three spoonfuls of rose-water till it is
very fine, and strain it through a fine strainer. Boil a quart of thick
cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a
pound of almonds very fine with rose-water; put them in the cream and
strain it: beat them again, and again strain till you have extracted all
their goodness; then put to them twelve eggs, with four whites. Mix all
these together with the pith; add five or six spoonfuls of sack, half a
pound of sugar, citron cut small, and the marrow of six bones; and then
fill them. Half an hour will boil them.
_Plum Pudding._ No. 1.
Half a pound of raisins stoned, half a pound of suet, good weight, shred
very fine, half a pint of milk, four eggs, two of the whites only. Beat
the eggs first, mix half the milk with them, stir in the flour and the
rest of the milk by degrees, then the suet and raisins, and a small
tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together
in the beginning, and stir all the ingredients well together. A plum
pudding should never boil less than five hours; longer will not hurt it.
This quantity makes a large plain pudding: half might do.
_Plum Pudding._ No. 2.
One pound of jar raisins stoned and cut in pieces, one pound of suet
shred small, with a very little salt to it; six eggs, beat with a little
brandy and sack, nearly a pint of milk, a nutmeg grated, a very little
flour, not more than a spoonful, among the raisins, to separate them
from each other, and as much grated bread as will make these ingredients
of the proper consistence when they are all mixed together.
_Plum Pudding._ No. 3.
Take half a pound of crumb of stale bread; cut it in pieces; boil half a
pint of milk and pour over it; let it stand half an hour to soak. Take
half a pound of beef suet shred fine, half a pound of raisins, half a
pound of currants beat up with a little salt; mix them well together
with a handful of flour. Butter the dish, and put the pudding in it to
bake; but if boiled, flour the bag, or butter the mould, if you boil it
in one. To this quantity put three eggs.
_Plum Pudding._ No. 4.
One pound of beef suet, one pound of raisins stoned, four
table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of
salt, five eggs, and half a grated nutmeg. Flour the cloth well, and
boil it six hours.
_Plum Pudding._ No. 5.
Take currants, raisins, suet, bread crumb, and sugar, half a pound of
each, five eggs, two ounces of almonds blanched and shred very fine,
citron and brandy to taste, and a spoonful of flour.
_A rich Plum Pudding._
A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of
flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five
or six hours.
_Potato Pudding._ No. 1.
Boil two pounds of white potatoes; peel them, and bruise them fine in a
mortar, with half a pound of melted butter, and the yolks of four eggs.
Put it into a cloth, and boil it half an hour; then turn it into a dish;
pour melted butter, with a glass of raisin wine, and the juice of a
Seville orange, mixed together as sauce, over it, and strew powdered
sugar all over.
_Potato Pudding._ No. 2.
Take four steamed potatoes; dry and rub them through a sieve; boil a
quarter of a pint of milk, with spice, sugar, and butter; stir the
potatoes in the milk, with the yolks of three eggs; beat the whites to a
strong froth, and add them to the pudding. Bake it in a quick oven.
_Potato Pudding._ No. 3.
Boil three or four potatoes; mash and pass them through a sieve; beat
them up with milk, and let it stand till cold. Then add the yolks of
four eggs and sugar; beat up the four whites to a strong froth, and stir
it in very gently before you put the pudding into the mould.
_Potato Pudding._ No. 4.
One pound of potatoes, three quarters of a pound of butter, one pound of
sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a
sieve, to make them quite free from lumps. Bake it.
_Potato Pudding._ No. 5.
Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of
suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of
Gloucester cheese--total, fifteen ounces--with as much boiling water as
is necessary to bring them to a due consistence. Bake in an earthen pan.
_Potato Pudding._ No. 6.
Potatoes and suet as before, and one ounce of red herrings, pounded fine
in a mortar, mixed, baked, &c. as before.
_Potato Pudding._ No. 7.
The same quantity of potatoes and suet, and one ounce of hung beef,
grated fine with a grater, and mixed and baked as before.
_Pottinger's Pudding._
Three ounces of ground rice, and two ounces of sweet almonds, blanched
and beaten fine; the rice must be boiled and beaten likewise. Mix them
well together, with two eggs, sugar and butter, to your taste. Make as
thin a puff paste as possible, and put it round some cups; when baked,
turn them out, and pour wine sauce over them. This quantity will make
four puddings.
_Prune Pudding._
Mix a pound of flour with a quart of milk; beat up six eggs, and mix
with it a little salt, and a spoonful of beaten ginger. Beat the whole
well together till it is a fine stiff batter; put in a pound of prunes;
tie the pudding in a cloth, and boil it an hour and a half. When sent to
table, pour melted butter over it.
_Quaking Pudding._
Boil a quart of milk with a bit of cinnamon and mace; mix about a
spoonful of butter with a large spoonful of flour, to which put the milk
by degrees. Add ten eggs, but only half the whites, and a nutmeg grated.
Butter your basin and the cloth you tie over it, which must be tied so
tight and close as not to admit a drop of water. Boil it an hour. Sack
and butter for sauce.
_Another way._
To three quarts of cream put the yolks of twelve eggs and three whites,
and two spoonfuls of flour, half a nutmeg grated, and a quarter of a
pound of sugar. Mix them well together. Put it into a bag, and boil it
with a quick fire; but let the water boil before you put it in. Half an
hour will do it.
_Ratafia Pudding._
A quarter of a pound of sweet and a quarter of an ounce of bitter
almonds, butter and loaf sugar of each a quarter of a pound; beat them
together in a marble mortar. Add a pint of cream, four eggs, leaving out
two whites, and a wine glassful of sherry. Garnish the dish with puff
paste, and bake half an hour.
_Rice Pudding._
Take a quarter of a pound of rice, a pint and a half of new milk, five
eggs, with the whites of two. Set the rice and the milk over the fire
till it is just ready to boil; then pour it into a basin, and stir into
it an ounce of butter till it is quite melted. When cold, the eggs to be
well beaten and stirred in, and the whole sweetened to the taste: in
general, a quarter of a pound of sugar is allowed to the above
proportions. Add about a table-spoonful of ratafia, and a little salt: a
little cream improves it much. Put it into a nice paste, and an hour is
sufficient to bake it.
The rice and milk, while over the fire, must be kept stirred all the
time.
_Another._
Boil five ounces of rice in a pint and a half of milk; when nearly cold,
stir in two ounces of butter, two eggs, three ounces of sugar, spice or
lemon, as you like. Bake it an hour.
_Plain Rice Pudding._
Take a quarter of a pound of whole rice, wash and pick it clean; put it
into a saucepan, with a quart of new milk, a stick of cinnamon, and
lemon-peel shred fine. Boil it gently till the rice is tender and thick,
and stir it often to keep it from burning. Take out the cinnamon and
lemon-peel; put the rice into an earthen pan to cool; beat up the yolks
of four eggs and the whites of two. Stir them into the rice; sweeten it
to the palate with moist sugar; put in some lemon or Seville orange-peel
shred very fine, a few bitter almonds, and a little grated nutmeg and
ginger. Mix all well together; lay a puff paste round the dish, pour in
the pudding, and bake it.
_Another way._
Pour a quart of new milk, scalding hot, upon three ounces of whole rice.
Let it stand covered for an hour or two. Scald the milk again, and pour
it on as before, letting it stand all night. Next day, when you are
ready to make the pudding, set the rice and milk over the fire, give it
a boil up, sweeten it with a little sugar, put into it a very little
pounded cinnamon, stir it well together; butter the dish in which it is
to be baked, pour it in, and put it into the oven. This pudding is not
long in baking.
_Ground Rice Pudding._
Boil three ounces of rice in a pint of milk, stirring it all well
together the whole time of boiling. Pour it into a pan, and stir in six
ounces of butter, six ounces of sugar, eight eggs, but half of the
whites only, and twenty almonds pounded, half of them bitter. Put paste
at the bottom of the dish.
_Rice Hunting Pudding._
To a pound of suet, half a pound of currants, a pound of jar raisins
stoned, five eggs, leaving out two whites, half a pound of ground rice,
a little spice, and as much milk as will make it a thick batter. Boil it
two hours and a half.
_Kitchen Rice Pudding._
Half a pound of rice in two quarts of boiling water, a pint and a half
of milk, and a quarter of a pound of beef or mutton suet, shred fine
into it. Bake an hour and a half.
_Rice Plum Pudding._
Half a pound of rice boiled in milk till tender, but the milk must not
run thin about it; then take half a pound of raisins, and the like
quantity of currants, and suet, chopped fine, four eggs, leaving out
half the whites, one table-spoonful of sugar, two of brandy, some
lemon-peel, and spice. Mix these well together, and take two
table-spoonfuls of flour to make it up. It must boil five or six hours
in a tin or basin.
_Small Rice Puddings._
Set three ounces of flour of rice over the fire in three quarters of a
pint of milk; stir it constantly; when stiff, take it off, pour it into
an earthen pan, and stir in three ounces of butter, and a large
tea-cupful of cream; sweeten it to your taste with lump sugar. When
cold, beat five eggs and two whites; grate the peel of half a lemon; cut
three ounces of blanched almonds small, and a few bitter ones with them.
Beat all well together; boil it half an hour in small basins, and serve
with wine sauce.
_Swedish Rice Pudding._
Wash one pound of rice six or eight times in warm water; put it into a
stewpan upon a slow fire till it bursts; strain it through a sieve; add
to the rice one pound of sugar, previously well clarified, and the juice
of six or eight oranges, and of six lemons, and simmer it on the fire
for half an hour. Cover the bottom and the edges of a dish with paste,
taking care that the flour of which the paste is made be first
thoroughly dried. Put in your rice, and decorate with candied
orange-peel.
_Rice White Pot._
Boil one pound of rice, previously well washed in two quarts of new
milk, till it is much reduced, quite tender, and thick; beat it in a
mortar, with a quarter of a pound of almonds blanched, putting it to
them by degrees as you beat them. Boil two quarts of cream with two or
three blades of mace; mix it light with nine eggs--only five
whites--well beat, and a little rose-water; sweeten it to your taste.
Cut some candied orange and citron very thin, and lay it in. Bake it in
a slow oven.
_Sago Pudding._
Boil a quarter of a pound of sago in a pint of new milk, till it is very
thick; stir in a large piece of butter; add sugar and nutmeg to your
palate, and four eggs. Boil it an hour. Wine sauce.
_Spoonful Pudding._
A table-spoonful of flour, a spoonful of cream or milk, some currants,
an egg, a little sugar and brandy, or raisin wine. Make them round and
about the size of an egg, and tie them up in separate pudding-cloths.
_Plain Suet Pudding, baked._
Four spoonfuls of flour, four spoonfuls of suet shred very fine, three
eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a
small pie-dish, and turn it out for table.
_Suet Pudding, boiled._
Shred a pound of beef suet very fine; mix it with a pound of flour, a
little salt and ginger, six eggs, and as much milk as will make it into
a stiff batter. Put it in a cloth, and boil it two hours. When done,
turn it into a dish, with plain melted butter.
_Tansy Pudding._
Beat sixteen eggs very well in a wooden bowl, leaving out six whites,
with a little orange-flower water and brandy; then add to them by
degrees half a pound of fine sifted sugar; grate in a nutmeg, and a
quarter of a pound of Naples biscuit; add a pint of the juice of
spinach, and four spoonfuls of the juice of tansy; then put to it a pint
of cream. Stir it all well together, and put it in a skillet, with a
piece of butter melted; keep it stirring till it becomes pretty thick;
then put it in a dish, and bake it half an hour. When it comes out of
the oven, stick it with blanched almonds cut very thin, and mix in some
citron cut in the same manner. Serve it with sack and sugar, and squeeze
a Seville orange over it. Turn it out in the dish in which you serve it
bottom upwards.
_Another way._
Take five ounces of grated bread, a pint of milk, five eggs, a little
nutmeg, the juice of tansy and spinach, to your taste, a quarter of a
pound of butter, some sugar, and a little brandy; put it in a saucepan,
and keep it stirring on a gentle fire till thick. Then put it in a dish
and bake it; when baked, turn it out, and dust sugar on it.
_Tapioca Pudding._
Take a small tea-cupful of tapioca, and rather more than half that
quantity of whole rice; let it soak all night in water, just enough to
cover it; then add a quart of milk: let it simmer over a slow fire,
stirring it every five minutes till it looks clear. Let it stand till
quite cold; then add three eggs, well beaten with sugar, and grated
lemon-peel, and bake it. It is equally good cold or hot.
_Neat's Tongue Pudding._
Boil a neat's tongue very tender; when cold, peel and shred it very
fine, after grating as much as will cover your hand. Add to it some beef
suet and marrow. Take some oranges and citron, finely cut, some cloves,
nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs,
half the whites only, some sack, a little rose-water, and as much boiled
cream as will make the whole of proper thickness. Then put in two pounds
of currants, if your tongue be large.
_Quatre Fruits._
Take picked strawberries, black currants, raspberries, and the little
black cherries, one pound of each, and two quarts of brandy. Infuse the
whole together, and sweeten to taste. When it has stood a sufficient
time, filter through a jelly-bag till the liquor is quite clear.
_Quinces, to preserve._
Put a third part of the clearest and largest quinces into cold water
over the fire, and coddle till tender, but not so as to be broken. Pare
and cut them into quarters, taking out the core and the hard part, and
then weigh them. The kernels must be taken out of the core, and tied up
in a piece of muslin or gauze. The remaining two-thirds of the quinces
must be grated, and the juice well squeezed out; and to a pound of the
coddled quinces put a pint of juice; pound some cochineal, tie it up in
muslin, and put it to the quinces and juice. They must be together all
night; next day, put a pound of lump sugar to every pound of coddled
quinces; let the sugar be broken into small lumps, and, with the quince
juice, cochineal, and kernels, be boiled together until the quinces are
clear and red, quite to the middle of each quarter. Take out the
quarters, and boil the syrup for half an hour: put the quarters in, and
let them boil gently for near an hour: then put them in a jar, boil the
syrup till it is a thick jelly, and put it boiling hot over them.
_Quinces, to preserve whole._
Pare the quinces very thin, put them into a well-tinned saucepan; fill
it with hard water, lay the parings over the fruit, and keep them down;
cover close that the steam may not escape, and set them over a slow fire
to stew till tender and of a fine red colour. Take them carefully out,
and weigh them to two pounds of quinces. Take two pounds and a half of
double-refined sugar; put it into a preserving-pan, with one quart of
water. Set it over a clear charcoal fire to boil; skim it clean, and,
when it looks clear, put in the quinces. Boil them twelve minutes; take
them off, and set them by for four hours to cool. Set them on the fire
again, and let them boil three minutes; take them off, and let them
stand two days; then boil them again ten minutes with the juice of two
lemons, and set them by till cold. Put them into jars; pour on the
syrup, cover them with brandy paper, tie them close with leather or
bladder, and set them in a dry cool place.
_Ramaquins._ No. 1.
Take two ounces of Cheshire cheese grated, two ounces of white bread
grated, two ounces of butter, half a pint of cream, and a little white
pepper; boil all together; let it stand till cold; then take two yolks
of eggs, beat the whole together, and put it into paper coffins. Twenty
minutes will bake them.
_Ramaquins._ No. 2.
Take very nearly half a pound of Parmesan cheese, two ounces of mild
Gloucester, four yolks of eggs, about six ounces of the best butter, and
a good tea-cupful of cream. Beat the cheese first in a mortar; add by
degrees the other ingredients, and in some measure be regulated by your
taste, whether the proportion of any of them should be increased or
diminished. A little while bakes them; the oven must not be too hot.
They are baked in little paper cases, and served as hot as possible.
_Ramaquins._ No. 3.
Put to a little water just warm a little salt; stir in a quarter of a
pound of butter; it must not boil. When well mixed, let it stand till
cold: then stir in three eggs, one at a time, beating it well till it is
quite smooth; then add three more eggs, beating it well, and half a
pound of Parmesan cheese. Beat it well again, adding two yolks of eggs
and a quarter of a pound of cold butter, and again beat it. Just before
it is going into the oven, beat six eggs to a froth, and beat the whole
together. Bake in paper moulds and in a quick oven. Serve as hot as
possible.
_Ramaquins._ No. 4.
Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces
of butter; beat them fine in a mortar, and make them up in cakes that
will cover a piece of bread of the size of a crown-piece. Lay them on a
dish, not touching one another; set them on a chaffing-dish of coals,
and hold a salamander over them till they are quite brown. Serve up hot.
_Raspberries, to preserve._
Take the juice of red and white raspberries; if you have no white
raspberries, put half codling jelly; put a pint and a half of juice to
two pounds of sugar; let it boil, and skim it. Then put in three
quarters of a pound of large red raspberries; boil them very fast till
they jelly and are very clear; do not take them off the fire, that would
make them hard, and a quarter of an hour will do them. After they begin
to boil fast, put the raspberries in pots or glasses; then strain the
jelly from the seeds, and put it to them. When they begin to cool, stir
them, that they may not lie at the top of the glasses; and, when cold,
lay upon them papers wetted with brandy and dried with a cloth.
_Another way._
Put three quarters of a pound of moist sugar to every quart of fruit,
and let them boil gently till they jelly.
_Raspberries, to preserve in Currant Jelly._
Strip the currants from the stalks; weigh one pound of sugar to one
pound of fruit, and to every eight pounds of currants put one pound of
raspberries, for which you are not to allow any sugar. Wet the sugar,
and let it boil till it is almost sugar again; then throw in the fruit,
and, with a very smart fire, let it boil up all over. Take it off, and
strain it through a lawn sieve. You must not let it boil too much, for
fear of the currants breaking, and the seeds coming through into the
jelly. When it boils up in the middle, and the syrup diffuses itself
generally, it is sufficiently done; then take it off instantly. This
makes a very elegant, clear currant jelly, and may be kept and used as
such. Take some whole fine large raspberries; stalk them; put some of
the jelly, made as above directed, in your preserving-pan; sprinkle in
the raspberries, not too many at a time, for fear of bruising them.
About ten minutes will do them. Take them off, and put them in pots or
glasses. If you choose to do more, you must put in the pan a fresh
supply of jelly. Let the jelly nearly boil up before you put in the
raspberries.
_Raspberry Jam._ No. 1.--_Very good._
Take to each pound of raspberries half a pint of juice of red and white
currants, an equal quantity of each, in the whole half a pint, and a
pound of double-refined sugar. Stew or bake the currants in a pot, to
get out the juice. Let the sugar be finely beaten; then take half the
raspberries and squeeze through a coarse cloth, to keep back the seeds;
bruise the rest with the back of a wooden spoon; the half that is
bruised must be of the best raspberries. Mix the raspberries, juice, and
sugar, together: set it over a good fire, and let it boil as fast as
possible, till you see it will jelly, which you may try in a spoon.
_Raspberry Jam._ No. 2.
Weigh equal quantities of sugar and of fruit; put the fruit into a
preserving-pan: boil it very quickly; break it; and stir it constantly.
When the juice is almost wasted, add the sugar, and simmer it half an
hour. Use a silver spoon.
_Raspberry Jam._ No. 3.
To six quarts of raspberries put three pounds of refined sugar finely
pounded; strain half the raspberries from the seed; then boil the juice
and the other half together. As it jellies, put it into pots. The sugar
should first be boiled separately, before the raspberries are added.
_Raspberry Paste._
Break three parts of your raspberries red and white; strain them through
linen; break the other part, and put into the juice; boil it till it
jellies, and then let it stand till cold. To every pint put a pound of
sugar, and make it scalding hot: add some codling jelly before you put
in the seeds.
_Apple Tart with Rice Crust._
Pare and quarter six russet apples; stew them till soft; sweeten with
lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk
till it becomes thick: sweeten it well with loaf-sugar. Add a little
cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with
rice; beat the whites of two eggs to a strong froth; lay it on the top;
dust a little sugar over it, and brown it in the oven.
_Another way._
Pare and core as many apples as your dish will conveniently bake; stew
them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare
your rice as for a rice pudding. Fill your dish three parts full of
apples, and cover it with the rice.
_Rolls._
Take two pounds of flour; divide it; put one half into a deep pan; rub
two ounces of butter into the flour; the whites of two eggs whisked to a
high froth; add one table-spoonful of yest, four table-spoonfuls of
cream, the yolk of one egg, a pint of milk, rather more than new milk
warm. Mix the above together into a lather; beat it for ten minutes;
then cover it, and set it before the fire for two hours to rise. Mix in
the other half of the flour, and set it before the fire for a quarter of
an hour. These rolls must be baked in earthenware cups, rubbed with a
little butter, and not more than half filled with dough; they must be
baked a quarter of an hour in a very hot oven.
_Another way._
Take one quart of fine flour; wet it with warm milk, and six
table-spoonfuls of small beer yest, a quarter of a pound of butter, and
a little salt. Do not make the dough too stiff at first, but let it rise
awhile; then work in the flour to the proper consistency. Set it to rise
some time longer, then form your rolls of any size you please; bake them
in a warmish oven; twenty minutes will bake the small and half an hour
the large ones.
_Excellent Rolls._
Take three pounds of the finest flour, and mix up the yolks of three
eggs with the yest. Wet the flour with milk, first melting in the milk
one ounce of butter, and add a little salt to the flour.
_Little Rolls._
One pound of flour, two or three spoonfuls of yest, the yolks of two
eggs, the white of one, a little salt, moistened with milk. This dough
must be made softer than for bread, and beaten well with a spoon till it
is quite light; let it stand some hours before it is baked; some persons
make it over-night. The Dutch oven, which must first be made warm, will
bake the rolls, which must be turned to prevent their catching.
_Breakfast Rolls._
Rub exceedingly fine two ounces of good butter in a pound and three
quarters of fine flour. Mix a table-spoonful of yest in half a pint of
warm milk; set a light sponge in the flour till it rises for an hour;
beat up one or two eggs in half a spoonful of fine sugar, and intermix
it with the sponge, adding to it a little less than half a pint of warm
milk with a tea-spoonful of salt. Mix all up to a light dough, and keep
it warm, to rise again for another hour. Then break it in pieces, and
roll them to the thickness of your finger of the proper length; lay them
on tin plates, and set them in a warm stove for an hour more. Then touch
them over with a little milk, and bake them in a slow oven with care. To
take off the bitterness from the yest, mix one pint of it in two gallons
of water, and let it stand for twenty-four hours; then throw off the
water, and the yest is fit for use; if not, repeat it.
_Another way._
With two pounds of flour mix about half a pound of butter, till it is
like crumbled bread; add two whole eggs, three spoonfuls of good yest,
and a little salt. Make it up into little rolls; set them before the
fire for a short time to rise, but, if the yest is very good, this will
not be necessary.
_Brentford Rolls._
Take two pounds of fine flour; put to it a little salt, and two
spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh
butter, the yolks of two eggs, two spoonfuls of yest, and about a pint
of milk. Work the whole into a dough, and set it to the fire to rise.
Make twelve rolls of it; lay them on buttered tins, let them stand to
the fire to rise till they are very light, then bake them about half an
hour.
_Dutch Rolls._
Into one pound of flour rub three ounces of butter; with a spoonful of
yest, mixed up with warm milk, make it into light paste; set it before
the fire to rise. When risen nearly half as big again, make it into
rolls about the length of four inches, and the breadth of two fingers;
set them again to rise before the fire, till risen very well; put them
into the oven for a quarter of an hour.
_French Rolls._ No. 1.
Seven pounds of flour, four eggs leaving out two yolks--the whites of
the eggs should be beaten to a snow--three quarters of a pint of ale
yest. Beat the eggs and yest together, adding warm milk; put it so beat
into the flour, in which must be well rubbed four ounces of butter; wet
the whole into a soft paste. Keep beating it in the bowl with your hand
for a quarter of an hour at least; let it stand by the fire half an
hour, then make it into rolls, and put them into pans or dishes, first
well floured, or, what is still better, iron moulds, which are made on
purpose to bake rolls in. Let them stand by the fire another half hour,
and put them, bottom upwards, on tin plates, in the middle of a hot oven
for three quarters of an hour or more: take them out, and rasp them.
_French Rolls._ No. 2.
Take two or three spoonfuls of good yest, as much warm water, two or
three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let
it stand to rise. Meanwhile take a quartern of the finest flour, and rub
in about an ounce of butter. Then take a quart of new milk, and put into
it a pint of boiling water, so as to make it rather warmer than new milk
from the cow. Mix together the milk and yest, and strain through a sieve
into the flour, and, when you have made it into a light paste, flour a
piece of clean linen cloth well, lay it upon a thick double flannel, put
your paste into the cloth, wrap it up close, and put it in an earthen
pan before the fire till it rises. Make it up into ten rolls, and put
them into a quick oven for a quarter of an hour.
_French Rolls._ No. 3.
To half a peck of the best flour put six eggs, leaving out two whites, a
little salt, a pint of good ale yest, and as much new milk, a little
warmed, as will make it a thin light paste. Stir it about with your
hand, or with a large wooden spoon, but by no means knead it. Set it in
a pan before the fire for about an hour, or till it rises; then make it
up into little rolls, and bake it in a quick oven.
_Milton Rolls._
Take one pound of fine rye flour, a little salt, the yolk of one egg, a
small cupful of yest, and some warm new milk, with a bit of butter in
it. Mix all together; let it stand one hour to rise; and bake your rolls
half an hour in a quick oven.
_Runnet._
Take out the stomachs of fowls before you dress them; wash and cleanse
them thoroughly; then string them, and hang them up to dry. When wanted
for use, soak them in water, and boil them in milk; this makes the best
and sweetest whey.
_Another way._
Take the curd out of a calf's maw; wash and pick it clean from the hair
and stones that are sometimes in it, and season it well with salt. Wipe
the maw, and salt it well, within and without, and put in the curd. Let
it lie in salt for three or four days, and then hang it up.
_Rusks._
Take flour, water, or milk, yest, and brown sugar; work it just the same
as for bread. Make it up into a long loaf, and bake it. Then let it be
one day old before you cut it in slices: make your oven extremely hot,
and dry them in it for about two minutes, watching them all the time.
_Another way._
Put five pounds of fine flour in a large basin; add to it eight eggs
unbeat, yolks and whites; dissolve half a pound of sugar over the fire,
in a choppin (or a Scotch quart) of new milk; add all this to the flour
with half a mutchkin, (one English pint) of new yest; mix it well, and
set it before a good fire covered with a cloth. Let it stand half an
hour, then work it up with a little more flour, and let it stand half an
hour longer. Then take it out of the basin, and make it up on a board
into small round or square biscuits, place them upon sheets of white
iron, and set them before the fire, covered with a cloth, till they
rise, which will be in half an hour. Put them into the oven, just when
the bread is taken out; shut the oven till the biscuits turn brown on
the top; then take them out, and cut them through.
_Rusks, and Tops and Bottoms._
Well mix two pounds of sugar, dried and sifted, with twelve pounds of
flour, also well dried and sifted. Beat up eighteen eggs, leaving out
eight whites, very light, with half a pint of new yest, and put it into
the flour. Melt two pounds of butter in three pints of new milk, and wet
the paste with it to your liking. Make it up in little cakes; lay them
one on another; when baked, separate them, and return them to the oven
to harden.
_Sally Lunn._
To two pounds of fine flour put about two table-spoonfuls of fresh yest,
mixed with a pint of new milk made warm. Add the yolks of three eggs,
well beat up. Rub into the flour about a quarter of a pound of butter,
with salt to your taste; put it to the fire to rise, as you do bread.
Make it into a cake, and put it on a tin over a chaffing-dish of slow
coals, or on a hot hearth, till you see it rise; then put it into a
quick oven, and, when the upper side is well baked, turn it. When done,
rasp it all over and butter it; the top will take a pound of butter.
_Slip-Cote._
A piece of runnet, the size of half-a-crown, put into a table-spoonful
of boiling water over-night, and strained into a quart of new milk,
lukewarm, an hour before it is eaten.
_Souffle._
Two table-spoonfuls of ground rice, half a pint of milk or cream, and
the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be
stewed together for ten minutes; take out the peel, and let it stand
till cold; then add the yolks of four eggs, which have been well beaten,
with sifted sugar; the four whites to be beaten separately to a fine
froth, and added to the above, which must be gently stirred all
together, put into a tin mould, and baked in a quick oven for twenty
minutes.
_Another way._
Make a raised pie of any size you think proper. Take some milk, a
bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it
is quite thick. Melt a piece of butter in another stewpan, with a
handful of flour well stirred in; let it boil some time; strain the milk
through, and put all together, adding four or five eggs, beaten up for a
long time; these are to be added at the last, and then baked.
_Souffle of Apples and Rice._
Prepare some rice of a strong solid substance; dress it up all round a
dish, the same height as a raised crust, that is, about three inches
high. Have some marmalade of apple ready made; mix with it six yolks of
eggs, and a small piece of butter; warm it on the stove in order to do
the eggs; then have eight whites of eggs well whipped, as for biscuits;
mix them lightly with the apples, and put the whole into the middle of
the rice. Set it in a moderately hot oven, and, when the souffle is
raised sufficiently, send it up quickly to table, as it would soon fall
and spoil.
_Strawberries, to preserve for eating with Cream._
Take the largest scarlet strawberries you can get, full red, but not too
ripe, and their weight in double-refined sugar. Take more strawberries
of the same sort; put them in a pot, and set them in water over the fire
to draw out the juice. To every pound of strawberries allow full half a
pint of this juice, adding to it nearly a quarter of a pound more sugar.
Dip all the sugar in water; set it on the fire; and, when it is
thoroughly melted, take it off, and stir it till it is almost cold. Then
put in the strawberries, and boil them over a quick fire; skim them;
and, when they look clear, they are done enough. If you think the syrup
too thin, take out the fruit, and boil it more; but you must stir it
till it is cold before you put the strawberries in again.
_Strawberries, to preserve in Currant Jelly._
Boil all the ordinary strawberries you can spare in the water in which
you mean to put the sugar to make the syrup for the strawberries. Take
three quarters of a pound of the finest scarlet or pine strawberries;
add to them one pound and a quarter of sugar, which dip in the
above-mentioned strawberry liquor; then boil the strawberries quick, and
skim them clear once. When cold, remove them out of the pan into a China
bowl. If you touch them while hot, you break or bruise them. Keep them
closely covered with white paper till the currants are ripe, every now
and then looking at them to see if they ferment or want heating up
again. Do it if required, and put on fresh papers. When the currants are
ripe, boil up the strawberries; skim them well; let them stand till
almost cold, and then take them out of the syrup very carefully. Lay
them on a lawn sieve, with a dish under them to catch the syrup; then
strain the syrup through another lawn sieve, to clear it of all the bits
and seeds; add to this syrup full half a pint of red and white currant
juice, in equal quantities of each; then boil it quick about ten
minutes, skimming it well. When it jellies, which you may know by trying
it in a spoon, add the strawberries to it, and let them just simmer
without boiling. Put them carefully into the pots, but, for fear of the
strawberries settling at the bottom, put in a little of the jelly first
and let it set; then put in the strawberries and jelly; watch them a
little till they are cold, and, as the strawberries rise above the
syrup, with a tea-spoon gently force them down again under it. In a few
days put on brandy papers--they will turn out in a firm jelly.
_Strawberries, to preserve in Gooseberry Jelly._
Take a quart of the sharpest white gooseberries and a quart of water;
let them come up to a boil, and then strain them through a lawn sieve.
To a pint of the liquor put one pound of double-refined sugar; let it
boil till it jellies; skim it very well, and take it off; when cool, put
in the strawberries whole and picked. Set them on the fire; let them
come to a boil; take them off till cold; repeat this three or four times
till they are clear; then take the strawberries out carefully, that they
may not bruise or break, and boil the jelly till it is stiff. Put a
little first in the bottom of your pots or glasses; when set, put in the
rest, first mixed with the strawberries, but not till nearly cold.
_Strawberry Jam--very good._
To one pound of scarlet strawberries, which are by far the best for the
purpose, put a pound of powdered sugar. Take another half pound of
strawberries, and squeeze all their juice through a cloth, taking care
that none of the seeds come through to the jam. Then boil the
strawberries, juice, and sugar, over a quick fire; skim it very clean;
set it by in a clean China bowl, covering it close with writing paper;
when the currants are ripe, add to the strawberries full half a pint of
red currant juice, and half a pound more of pounded sugar: boil it all
together for about ten or twelve minutes over a quick fire, and skim it
very well.
_Another way._
Gather the strawberries very ripe; bruise them fine; put to them a
little juice of strawberries; beat and sift their weight in sugar, and
strew it over them. Put the pulp into a preserving-pan; set it on a
clear fire, and boil it three quarters of an hour, stirring it all the
time. Put it into pots, and keep it in a dry place, with brandy paper
over it.
_Sugar, to clarify._
Break into pieces two pounds of double-refined sugar; put it into a
stewpan, with a pint of cold spring water; when dissolved, set it over a
moderate fire; beat about half the white of an egg; put it to the sugar,
before it gets warm, and stir it well together. When it boils, take off
the scum; keep it boiling till no scum rises and it is perfectly clear.
Run it through a clean napkin; put it in a bottle well corked, and it
will keep for months.
_Syllabub._
Take a quart of cream with a slice or two of lemon-peel, to be laid to
soak in the cream. Take half a pint of sack and six spoonfuls of white
wine, dividing it equally into your syllabub. Set your cream over the
fire, and make it something more than lukewarm; sweeten both sack and
cream, and put the cream into a spouted pot, pouring it rather high from
the pot into the vessel in which you intend to put it. Let it be made
about eight or nine hours before you want it for use.
_Another way._
Mix a quart of cream, not too thick, with a pint of white wine, and the
juice of two lemons; sweeten it to your taste; put it in a broad earthen
pan; then whisk it up. As the froth rises, take it off with a spoon, and
put it in your glasses, but do not make it long before you want them.
_Everlasting Syllabub--very excellent._
Take a quart and half a pint of cream, one pint of Rhenish wine, half a
pint of sack, the juice of three lemons, about a pound of double-refined
sugar, beaten fine and sifted before you put it into the cream. Grate
off the rinds of the three lemons used, put it with the juice into the
wine, and that to the cream. Then beat all together with a whisk just
half an hour; take it up with a spoon, and fill your glasses. It will
keep good nine or ten days, and is best three or four days old.
_Solid Syllabub._
Half a pint of white wine, a wine-glass of brandy, the peel of a lemon
grated and the juice, half a pound of powdered loaf-sugar, and a pint of
cream. Stir these ingredients well together; then dissolve one ounce of
isinglass in half a pint of water; strain it; and when cool add it to
the syllabub, stirring it well all the time; then put it in a mould. It
is better made the day before you want it.
_Whipt Syllabub._
Boil a quart of cream with a bit of cinnamon; let it cool; take out the
cinnamon, and sweeten to your taste. Put in half a pint of white wine,
or sack, and a piece of lemon-peel. Whip it with a whisk to a froth;
take it off with a spoon as it rises; lay it on the bottom of a sieve;
put wine sweetened in the bottom of your glasses, and lay on the
syllabub as high as you can.
_Taffy._
Two pounds of moist sugar, an ounce of candied orange-peel, the same of
citron, the juice of three lemons, the rind of two grated, and two
ounces and a half of butter. Keep stirring these on the fire until they
attain the desired consistency. Pour it on paper oiled to prevent its
sticking.
_Trifle._ No. 1.
Take as many macaroons as the bottom of your dish will hold; peel off
the wafers, and dip the cakes in Madeira or mountain wine. Make a very
thick custard, with pounded apricot or peach kernels boiled in it; but
if you have none, you may put some bitter almonds; pour the custard hot
upon the maccaroons. When the custard is cold, or just before the trifle
is sent to table, lay on it as much whipped syllabub as the dish can
hold. The syllabub must be done with very good cream and wine, and put
on a sieve to drain before you lay it on the custard. If you like it,
put here and there on the whipped cream bunches of preserved barberries,
or pieces of raspberry jam.
_Trifle._ No. 2.
Take a quart of sweet cream; boil it with a blade of mace and a little
lemon-peel; sweeten it with sugar; keep stirring it till it is almost
cold to prevent it from creaming at top; then put it into the dish you
intend to serve it in, with a spoonful or less of runnet. Let it stand
till it becomes like cheese. You may perfume it, or add orange-flower
water.
_Trifle._ No. 3.
Cover the bottom of your dish with maccaroons and ratafia cakes; just
wet them all through with mountain wine or raisin wine; then make a
boiled custard, not too thick, and when cold pour it over them. Lay a
whipped syllabub over that. You may garnish with currant jelly.
_Trotter Jelly._
Boil four sheep's trotters in a quart of water till reduced to a pint,
and strain it through a fine sieve.
_Veal and Ham Pates._
Chop six ounces of ready dressed lean veal and three ounces of ham very
small; put it into a stewpan, with an ounce of butter rolled in flour,
half a gill of cream, the same quantity of veal stock, a little
lemon-peel, cayenne pepper and salt, to which add, if you like, a
spoonful of essence of ham and some lemon-juice.
_Venison Pasty._
Bone a neck and breast of venison, and season them well with salt and
pepper; put them into a pan, with part of a neck of mutton sliced and
laid over them, and a glass of red wine. Cover the whole with a coarse
paste, and bake it an hour or two; but finish baking in a puff paste,
adding a little more seasoning and the gravy from the meat. Let the
crust be half an inch thick at the bottom, and the top crust thicker. If
the pasty is to be eaten hot, pour a rich gravy into it when it comes
from the oven; but, if cold, there is no occasion for that. The breast
and shoulder make a very good pasty. It may be done in raised crust. A
middle-sized pasty will take three hours' baking.
_Vol-au-Vent._
Take a sufficient quantity of puff-paste, cut it to the shape of the
dish, and make it as for an apple pie, only without a top. When baked,
put it on a sheet of writing paper, near the fire, to drain the butter,
till dinner time. Then take two fowls, which have been previously
boiled; cut them up as for a fricassee, but leave out the back. Prepare
a sauce, the white sauce as directed for boiled fowls. Wash a
table-spoonful of mushrooms in three or four cold waters; cut them in
half, and add them also; then thoroughly heat up the sauce, and have the
chicken also ready heated in a little boiling water, in which put a
little soup jelly. Strain the liquor from the chicken; pour a little of
the sauce in the bottom of the paste, then lay the wings, &c. in the
paste; pour the rest of the sauce over them, and serve it up hot. The
paste should be well filled to the top, and if there is not sauce enough
more must be added.
_Wafers._
Take a pint of cream, melt in it half a pound of butter, and set it to
cool. When cold, stir into it one pound of well dried and sifted flour
by degrees, that it may be quite smooth and not lumpy, also six eggs
well beaten, and one spoonful of ale yest. Beat all these well together;
set it before the fire, cover it, and let it stand to rise one hour,
before you bake. Some order it to be stirred a little while to keep it
from being hard at top. Sprinkle over a little powdered cinnamon and
sugar, when done.
_Sugar Wafers._
Take some double-refined sugar, sifted; wet it with the juice of lemon
pretty thin, and then scald it over the fire till it candies on the
top. Then put it on paper, and rub it about thin; when almost cold, pin
up the paper across, and put the wafers in a stove to dry. Wet the
outside of the paper to take them off. You may make them red with clear
gilliflowers boiled in water, yellow with saffron in water, and green
with the juice of spinach. Put sugar in, and scald it as though white,
and, with a pin, mark your white ones before you pin them up.
_Walnuts, to preserve._
Take fine large walnuts at the time proper for pickling; prick, with a
large bodkin, seven or eight holes in each to let out the water; keep
them in water till they change colour or no longer look green; then put
them over a fire in cold water to boil, till they feel just soft, but
not too soft. Spread them on a coarse cloth to cool, and take away the
water; stick in each walnut three or four cloves, three or four
splinters of cinnamon, and the same of candied orange; then put them in
pots or glasses. Boil a syrup, but not thick, which, when cold, pour
over the walnuts, and let it stand a day or two; then pour the syrup
off; add some more sugar; boil it up once more, and pour it again over
the walnuts. When cold, tie them up.
_White Walnuts._
Take nuts that are neither too large nor too small; peel them to the
white, taking off all the green with care, and throw them into pump
water as you peel them; let them soak one night. Boil them quick in fair
water, throwing in a handful or two of alum in powder, according to the
quantity, that they may be very white. When boiled, put them in fresh
water, and take them out again in a minute; lay them on a dry cloth to
dry, and lard them with preserved citron; then put them in the syrup you
have made for the purpose, while they were larding, and let them soak
two or three days before you boil them quite; the syrup must be very
clear. One hundred walnuts make about three pounds of sweetmeats.
_Mustard Whey._
Take milk and water of each a pint, bruised mustard seed an ounce and a
half; boil these together till the curd is perfectly separated: then
strain the whey through a cloth, and add a little sugar, which makes it
more palatable.
_Yest._
Boil one ounce of hops in three quarts of water until reduced to about
three pints. Pour it upon one pound of flour; make it into a batter;
strain it through a colander, and, when nearly cold, put to it one pint
of home-brewed yest. Put it into a bottle, and keep it for use. It
should stand twenty-four or thirty hours before it is used.
_Excellent Yest._
Put a pint of well boiled milk into a hasty-pudding, and beat it till
cold and there are few lumps remaining; then put to it two spoonfuls of
yest and two of white powdered sugar, and stir it well. Put it in a
large bowl not far from the fire, and next morning you will find it
risen and light. Put it all to your flour, which must be mixed with as
much warm milk and water as is necessary to make it into dough, and put
it to rise in the common way.
_Potato Yest._
Boil rather more than a quarter of a peck of potatoes; bruise them
through a colander; add half a pound of fine flour, and thin it with
cold water till it is like a thick batter. Add three table-spoonfuls of
good yest; let it stand for an hour, and make your bread.
This yest will always serve to make fresh from.
_Another way._
Weigh four pounds of raw potatoes pared; boil them in five pints of
water. Wash and rub them through a sieve with the water in which they
were boiled. Add four table-spoonfuls of good brown sugar; when
milk-warm, put to the mixture three pennyworth of fresh yest; stir it
well, and let it work in an open vessel. It will be fit for use in about
twelve or fourteen hours.
About a pint and a half of this mixture will raise eighteen pounds of
coarse flour; it may be put to rise over-night and will be ready to
knead the first thing in the morning. It should be left to rise in the
loaf four or five hours, before it is put in the oven.