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Pudding

(Confectionary.) - (The Lady's Own Cookery Book)







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.

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Yorkshire Pudding

This is to be served with roast beef, and it should be baked in the
pan of drippings in which the beef has cooked. Mix a cup of flour
with a cup of milk, salt and one egg beaten. Bake quickly and serve at
once.

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Marmalade Pudding

Cream half a cup of sugar and two teaspoonfuls of butter. Beat into
this the yolks of four eggs and one cup of cream or milk. Add a cup
of fine bread crumbs and the beaten whites of the eggs; then a cup of
orange marmalade, or some other fruit marmalade. Pour into a buttered
mould and bake one hour in a moderate oven. Turn out of the mould and
serve with a brandy sauce, or cream.

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Amherst Pudding

Line a baking dish with thinly rolled pie crust or puff paste. Fill
with the following mixture. A small cup of butter creamed with two
cups of sugar and beaten up with four or five eggs, a cupful of finely
chopped apple added, with the grated rind and juice of a lemon and
a little water. Sprinkle with nutmeg, and bake for half an hour in a
moderate oven.

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Chocolate Pudding

Grate one-half a pound of Baker's chocolate, and melt it in half a
pint of hot milk. Stir into the milk also half a cup of bread crumbs,
one cup of powdered sugar and the beaten whites of six eggs. Wet
a melon mould in cold water and pour the mixture into it. Boil
three-quarters of an hour. Serve with cream, or the following sauce:
Beat the yolks of six eggs very light. Heat a cup of wine and a cup of
sugar until the sugar is melted. Remove from the fire and stir in the
eggs quickly.

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Bread and Molasses Pudding

Butter thickly some slices of bread and lay in a baking dish. Cover
them with thick black molasses and bake slowly. The pudding should be
served hot, with thick cream.

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COCOA NUT PUDDING.

Take about half a pound of finely grated cocoa nut; beat up to a cream
half a pound of fresh butter, add it to the cocoa nut, with half a
pound of white sugar, and six whites of eggs beaten to a froth; mix
the whole well together, and bake in a dish lined with a rich puff
paste.

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A CHERRY BATTER PUDDING.

Stone and pick some fine cherries, put them into a buttered mould,
and pour over them a fine batter well sweetened, tie over the mould
closely, and boil one hour and a half; serve with sweet sauce. This
is a delicious pudding; plums or damsons are sometimes used instead of
cherries.

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CUMBERLAND PUDDING.

Take equal quantities of bread crumbs, apples finely chopped, currants
and shred suet, sweeten with brown sugar, and mix all together with
three eggs, a little brandy, grated nutmeg, and lemon peel; boil in
a round mould from one to two hours, according to the size of the
pudding.

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COLLEGE PUDDING.

These are made in a similar way to Cumberland pudding, with the
omission of the apples, they are made in balls, and fried or baked in
cups. A sweet sauce is served with them.

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PLUM PUDDING.

To one pound of currants add one pound of raisins, one pound of shred
suet, one pound flour (or half a pound bread crumbs and half a pound
of flour), a quarter of a pound of candied orange and lemon peel,
a little citron cut thin, half a pound of moist sugar; mix all well
together as each article is added, then stir in six beaten eggs and a
glass of brandy, beat the pudding well for half an hour, let it stand
some time, then put it into a basin and boil six or seven hours in
plenty of water; it should be seasoned according to taste with ginger,
nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten
to a froth.









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