Miss Leslie's Lady's New Receipt-Book, 3rd ed. Eliza Leslie
till perfectly light. Beat six eggs till very thick and smooth: afterwards mix them, gradually, with a pint of rich cream. Add this mixture, by degrees, to the beaten butter and sugar, in turn with the grated cocoa-nut; a little at a time of each, stirring very well as you proceed. Then give the whole a hard stirring. Put the mixture into a deep white dish and bake it well. Send it to table cold, with loaf-sugar sifted over the top.
You may season the mixture by stirring in, at the last, a tea-spoonful of mixed nutmeg and cinnamon finely powdered. And you may add a table-spoonful of rose-brandy.
This pudding may be baked in puff-paste in two deep plates, with a broad border of paste round the edge, handsomely notched. Or it may be done without any paste beneath the mixture; but merely a paste border round the edge of the dish, which last is the better way. Paste at the bottom of these soft pudding-mixtures is usually tough and clammy, from the almost impossibility of getting it thoroughly done; and therefore it is best omitted, as is now generally the case. If there is no paste under it, the pudding should be baked in the dish in which it is to go to table. Unless the oven is so hot as to burn the pudding, no dish will be injured by baking. No pie or pudding should be sent to table in any thing inferior to white-ware.
PINE-APPLE PUDDING.—Take half a pound of grated pine-apple; half a pound of powdered white sugar, and a quarter of a pound of fresh butter. Put the sugar into a deep pan, cut up the butter among it, and stir them together till very light. Then add, by degrees, the grated pine-apple. Grate a small two-penny sponge-cake, and mix it with a large tea-cup of rich cream, and grate into it a small nutmeg, or half a large one. Add this to the pine-apple mixture in the pan. Beat six eggs very light, and stir them in gradually a little at a time. Stir the whole very hard, after all the ingredients are put together. Butter a deep dish, put in the mixture, and bake it well.
If your dish has a broad rim, lay round the edge a border of puff-paste, cut into leaves resembling a wreath.
AN ALMOND RICE PUDDING.—Blanch, in boiling water, three ounces of shelled bitter almonds, afterwards throwing them into cold water. Pound them, one at a time, in a mortar, till they become a smooth paste; adding frequently, as you pound them, a few drops of rose-water, to make them white and light, and to prevent their oiling. Take a quart of rich, unskimmed milk, and stir into it, gradually, three large, heaping table-spoonfuls of ground rice flour, alternately with the pounded almonds, and four heaping table-spoonfuls of powdered loaf-sugar. Set the mixture over the fire, and boil and stir it till very thick. Then put it into a deep dish, and set it away to cool. When cold, have ready the whites of two eggs beaten to a stiff froth, and thickened with powdered sugar, that has been melted in rose-water. Cover with this the surface of the pudding. Set it in an oven just long enough to be slightly coloured of a light brown. Send it to table cold.
BOILED ALMOND PUDDING.—Blanch, in boiling water, a quarter of a pound of shelled sweet almonds, and two ounces of shelled bitter almonds. Throw them into a pan of cold water, as you blanch them. Afterwards pound them, one at a time, in a mortar; adding to them, as you proceed, the beaten whites of two or three eggs, a little at a time. They must be pounded till they become a smooth paste; mixing together the sweet and the bitter almonds, and removing them, as you go on, from the mortar to a plate. Then set them in a cool place. Boil slowly a quart of cream, or rich, unskimmed milk, with half a dozen blades of mace, whole; and half a nutmeg, powdered. It may simmer half an hour, and when it comes to a boil, take it off, remove the mace, and set the milk to cool. Beat eight eggs very light, (omitting the whites of three,) and then add to them a heaped table-spoonful of flour. Stir the beaten eggs and the pounded almonds, alternately, into the pan of milk, (after it has become quite cold,) add a table-spoonful of orange-flower or rose-water, and stir the whole very hard. Have ready, over the fire, a pot of boiling water. Dip into it a thick pudding-cloth, shake it out, spread it open in a large empty pan, dredge it well with flour, and pour the pudding-mixture into it. Tie it very closely, leaving sufficient space for the pudding to swell, and plug the tying-place with a small lump of flour-and-water dough. Lay an old plate in the bottom of the pot of boiling water. Put in the pudding, and turn it over in a quarter of an hour. Boil it very fast for an hour, or more, after it has commenced boiling; replenishing the pot from a kettle of boiling water. When the pudding is done, dip it a moment into cold water; then turn it out on a dish. Send it to table immediately, with a sauce of sweetened cream, flavoured with rose or orange-flower water.
BISCUIT PUDDINGS.—Grate some stale milk-biscuits, till you have six heaping table-spoonfuls of fine crumbs. Then sift them through a coarse sieve. Beat six eggs very light, and stir them into a pint of cream, or rich, unskimmed milk, alternately with the biscuit crumbs, a little of each at a time. Beat the mixture very hard, and then butter some large breakfast-cups, such as hold near half a pint. Nearly fill them with the batter. Set them immediately into a brisk oven, and bake them half an hour, or more. This quantity will make five puddings. Serve them up hot in the cups, and eat them with wine-sauce, or with sauce of butter and sugar, stirred to a cream, and flavoured with nutmeg and lemon.
MARMALADE PUDDINGS.—Make the above mixture, and, when they are baked, turn the puddings out of the cups, make a slit or opening in the side of each, and fill up the inside or cavity of each pudding with any sort of nice marmalade or jam; taking care to fill them well. Then close the slit with your fingers. They may be eaten warm or cold, and require no other sauce than sweetened cream.
AN EXCELLENT CORN-MEAL PUDDING.—Boil a quart of rich milk, and pour it scalding hot into a large pan. Stir in, gradually, a quart of sifted Indian meal, and a quarter of a pound of fresh butter; adding the grated yellow rind of a lemon or orange. Squeeze the juice upon a quarter of a pound of brown sugar, and stir that in also. Add a large tea-spoonful of powdered cinnamon. Have ready a pound of raisins, seeded, and cut in half, and dredged thickly with wheat flour, to prevent their sinking. Beat six eggs very light, and stir them gradually into the mixture. Lastly, stir in the raisins, a few at a time, and stir the whole very hard. Have ready a large pot of boiling water; dip into it a square pudding-cloth, shake it out, and dredge it with flour. Spread out the cloth in a deep, empty pan, and pour into it the pudding-mixture. Tie it firmly, leaving room for the pudding to swell. Put it into the pot of hot water, and boil it four hours, or five; turning it several times, while boiling; and replenishing the water, as it boils away, with water kept hot, for the purpose, in a kettle. When done, take out the pudding from the pot; dip it, for a minute into cold water, before you untie the cloth; then turn it out into a dish, and send it to table. It should not be taken out of the pot till a minute or two before it is wanted.
Eat it with wine-sauce; or with butter, white sugar nutmeg, and lemon or orange-juice, beaten together to a light cream.
What is left, may be tied again in a cloth, and boiled for an hour, next day.
Instead of butter, you may use a quarter of a pound of beef-suet, minced as fine as possible.
PEACH INDIAN PUDDING.—Wash a pint, or more, of dried peaches; then drain them well; spread them on a large dish, and set them in the sun, or near the fire, till all the water that remains about them is entirely exhaled. Boil a quart of rich milk; mix it, while hot, with a pint of West India molasses, and then set it away to cool. Chop, very fine, a quarter of a pound of beef-suet, (veal-suet will do,) and stir it gradually into the milk, a little at a time. Beat six eggs very light, and stir them, by degrees, into the mixture, in turn with as much yellow Indian meal (sifted) as will make a moderately thick batter. Having dredged the peaches thickly with wheat flour, to prevent their sinking, add them, one at a time, to the mixture, stirring it well; and, lastly, stir in a table-spoonful of ground ginger, or a tea-spoonful of powdered cinnamon. Dip a thick, square pudding-cloth into boiling water, then shake it out, spread it open in a large pan, dredge it with flour, and pour in the pudding-mixture. Tie it fast; leaving room for it to swell; and plaster the tying-place with a bit of dough, made of flour and water. Put the pudding into a large pot of boiling water, with an old plate laid at the bottom, and boil it from four to five or six hours, filling up the pot, as it boils away, with hot water from a tea-kettle, and turning the pudding frequently. When done, dip it in cold water, lay it in a pan, and turn it out of the cloth. Eat it with butter and sugar, beaten to a cream, and seasoned with powdered nutmeg.
If there is not time