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pieces. Take two large bunches of sweet-marjoram; the same of sweet-basil; and one bunch of parsley. Mince the parsley very fine, and rub to a powder the leaves of the marjoram and basil. You should have two large, heaping table-spoonfuls of each. Chop, also, two very small onions or shalots, and mix them with the herbs. Pound to powder a quarter of an ounce of mace; a quarter of an ounce of cloves; and two large nutmegs. Mix the spices together, and add a tea-spoonful of salt and a tea-spoonful of ground black pepper. Then mix the herbs, spice, &c., thoroughly into the bread-crumbs; and add, by degrees, four beaten eggs to bind the whole together.
Take up a handful of this filling; squeeze it hard, and proceed to stuff the turkey with it,—beginning at the wings; next do the body; and then the thighs. Stuff it very hard, and as you proceed, form the turkey into its natural shape, by filling out, properly, the wings, breast, body, &c. When all the stuffing is in, sew up the body, and skewer the turkey into the usual shape in which they are trussed; so that, if skilfully done, it will look almost as if it had not been boned. Tie it round with tape, and bake it three hours or more; basting it occasionally with fresh butter. Make a gravy of the giblets, chopped, and stewed slowly in a little water. When done, add to it the gravy that is in the dish about the turkey, (having first skimmed off the fat,) and enrich it with a glass of white wine, and two beaten yolks of eggs, stirred in just before you take it from the fire.
If the turkey is to be eaten cold at the supper-table, drop table-spoonfuls of currant or cranberry jelly all over it at small distances, and in the dish round it.
A very handsome way of serving it up cold is, after making a sufficiency of nice clear calves’-foot jelly, (seasoned, as usual, with wine, lemon, cinnamon, &c.,) to lay the turkey in the dish in which it is to go to table, and setting it under the jelly-bag, let the jelly drip upon it, so as to form a transparent coating all over it; smoothing the jelly evenly with the back of a spoon, as it congeals on the turkey. Apple jelly may be substituted.
Large fowls may be boned and stuffed in the above manner: also a young roasting pig.
PUDDINGS, ETC.
COLUMBIAN PUDDING.—Tie up closely in a bit of very thin white muslin, a vanilla bean cut into pieces; and a broken-up stick of cinnamon. Put this bag with its contents into half a pint of rich milk, and boil it a long time till very highly flavoured. Then take out the bag; set the milk near the fire to keep warm in the pan in which it was boiled, covering it closely. Slice thin a pound of almond sponge-cake, and lay it in a deep dish. Pour over it a quart of rich cream, with which you must mix the vanilla-flavoured milk, and leave the cake to dissolve in it. Blanch, in scalding water, two ounces of shelled bitter almonds or peach-kernels; and pound them (one at a time) to a smooth paste in a marble mortar; pouring on each a few drops of rose-water or peach-water to prevent their oiling. When the almonds are done, set them away in a cold place till wanted. Beat eight eggs till very light and thick; and having stirred together, hard, the dissolved cake and the cream, add them, gradually, to the mixture in turn with the almond, and half a pound of powdered loaf sugar, a little at a time of each. Butter a deep dish, and put in the mixture. Set the pudding into a brisk oven and bake it well. Have ready a star nicely cut out of a large piece of candied citron, a number of small stars all of equal size, as many as there are states in the Union: and a sufficiency of rays or long strips also cut out of citron. The rays should be wide at the bottom and run to a point at the top. As soon as the pudding comes out of the oven, while it is smoking, arrange these decorations. Put the large star in the centre, then the rays so that they will diverge from it, widening off towards the edge of the pudding. Near the edge place the small stars in a circle.
Preserved citron-melon will be still better for this purpose than the dry candied citron.
This is a very fine pudding; suitable for a dinner party, or a Fourth of July dinner.
A MARIETTA PUDDING.—Take a teacup-full of loaf-sugar broken up. On some of the largest lumps rub off the yellow rind of a large lemon. Then put all the sugar into a pint of rich cream; when the sugar is melted, set it over the fire, and when it comes to a boil, pour it hot over half a pound of fresh savoy biscuits or lady-fingers, (maccaroons will be still better,) laid in a deep dish. Cover the dish, and when the cakes are quite dissolved, stir the cream well among them. Beat eight eggs very light; and when the mixture is quite cold, stir the beaten eggs gradually into it. Add, by degrees, four peels of candied citron, cut into slips, and dredged with flour to prevent their sinking to the bottom. Put the mixture into a deep dish, and bake it. When done, sift sugar over the top. It may be eaten warm or cold. Send to table with it a sauce, made of fresh butter and white sugar, beaten together till very light, and flavoured with the juice of the lemon, whose rind was rubbed on the lumps of sugar, and also with some grated nutmeg.
Instead of citron you may put into this pudding a pound of Zante currants, (picked, washed, dried, and floured,) stirred gradually in at the last.
AN ORLEANS PUDDING.—Half fill a deep dish with almond sponge-cake sliced thin, or with sliced lady-cake. Grate the yellow rind of a lemon, and mix it among the cake; adding also the juice of the lemon, and sufficient white wine to moisten the cake, so that after standing awhile it can be easily mashed. For wine you may substitute brandy; or wine and brandy mixed. Beat six eggs very light, and stir them gradually into a pint of cream or rich milk; adding four table-spoonfuls of powdered white sugar, and half a nutmeg grated. Mix the eggs, &c., by degrees, with the dissolved cake; stirring it very hard. The dish should be full. Set it into the oven, and bake it brown. When cold, have ready a meringue, made of beaten white of egg thickened with powdered loaf-sugar, and flavoured with lemon-juice or rose-water. Spread this evenly over the top of the pudding, putting one layer of the meringue over another till it is very thick. Then set it for a few minutes into the oven to brown slightly on the top.
Any very nice baked pudding will be improved by covering the surface with a meringue.
HANOVER PUDDING.—Cut up half a pound of fresh butter in half a pint of milk. Set them over the fire till the butter is soft enough to mix thoroughly with the milk. Then take it off, and let it stand till lukewarm. Have ready four well-beaten eggs. Stir them hard into the butter and milk. Then add very gradually a pound of sifted flour. Last stir in two large table-spoonfuls of strong fresh yeast. Beat the whole very hard. Cover the pan, and let it stand near the fire for three hours or till the mixture is quite light. Have ready half a pound of Zante currants, picked, washed, and dried; or half a pound of fine raisins, seeded and cut in half. Dredge the fruit thickly with flour to prevent its sinking. Then mix it, gradually, into the pudding with two large table-spoonfuls of sugar, and a tea-spoonful of powdered cinnamon; and a salt-spoon of sal-eratus, or small tea-spoonful of bi-carbonate of soda, dissolved in a very little lukewarm water. Stir the whole very hard. Transfer it to a deep tin pan, well-buttered, and bake it thoroughly. Before it goes to table, turn it out on a dish, and serve it up warm with any sort of nice sweet sauce.
TURKISH RICE PUDDING.—Pick and wash half a pound of rice. Prepare also half a pound of Zante currants, which must be carefully picked clean, washed through two waters, drained well, and then spread out to dry on a flat dish before the fire. Put the rice into a sauce-pan, with a quart of rich milk. Having dredged the currants with flour, stir them a few at a time into the rice and milk. Then add four ounces of broken up loaf-sugar, on which you have rubbed off the yellow rind of a large ripe lemon or orange, and squeezed the juice. Stir in two ounces of fresh butter divided into bits. When the rice is well swollen and quite soft, take it from the fire, and mix with it gradually eight well-beaten yolks of eggs. Transfer it to a deep china dish, and put it into an oven for half an hour. Then sift powdered sugar thickly over the top, and brown it by holding above it a red-hot shovel or salamander. Serve it up warm.
This pudding may be made with ground rice, or rice flour.
CREAM COCOA-NUT PUDDING.—Take two cocoa-nuts of large size. Break them up, and pare off the brown skin from the pieces. Then grate them very fine. Stir together a quarter of a pound of the best fresh butter, and a quarter of a pound of finely-powdered