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Sweet Puddings (See also Sweet Dishes Memo)

(See also Sweet Dishes); Memo on turning out Puddings.

To turn puddings well out of the mould, be sure all the pudding moulds are dry in the first instance, then well greased inside with well-clarified butter or beef suet, as otherwise the puddings will look ragged when turned out. Also, if cooked too fast, they will not turn out unbroken. Turn over the mould, with the pudding in it, on to the dish it is to be sent to table in, and leave the mould on a minute or two before taking it off the pudding. Sutherden's way to turn out puddings neatly is: if baked, butter the mould and then flour it and line with bread - crumbs.

Steam puddings are more "awkward" to do, especially if light. Sutherden recommends buttering the mould, then sugaring "or dusting it with bread - crumbs on the butter" and having pudding ready 10 minutes before wanted. "Turn the mould and pudding in it on to the dish in which you serve it; leave the mould on and keep all warm in the screen to the last moment." She has often lifted the mould off at the dining room door, if an "anxious" preparation. (The drawback to this is that though the pudding turns out neatly it is not so light. - C.C.) Albert Pudding. ½ lb. of butter, ½ lb. of brown sugar, add 6 eggs, one at a time, ½ lb. of sultanas chopped small and then well pounded in a mortar, ½ lb. flour (add gradually), ¼ lb. mixed peel, chopped. All to be mixed, poured into a buttered mould and steamed 5 hours. The mould should be very closely tied to prevent the water getting into it. Serve with either a whipped sauce or custard sauce with wine or brandy added. Alderman's Pudding.

Put puff-paste (see Paste and Pastry) to line the dish, and in that the contents of a pot of jam.

Now take the weight of 3 eggs in sugar; the same in butter. Work the butter to a cream, then add the sugar, the eggs (well beaten), a tablespoonful of rice flour, the juice of a lemon and a little cinnamon. All these ingredients must be well mixed. Place them over the layer of jam in the dish and bake 1 hour in a moderate oven. Almond Puddings. (Mrs. Wood.) 3½ ozs. of stale bread - crumbs, 2 ozs. of citron peel chopped fine, 2½ ozs. almonds chopped fine (most of them sweet, a couple or even 3 bitter), drop a little orange flower water over the almonds as you chop them to prevent "oiling," 2 ozs. of fresh butter, 1½ ozs. of castor sugar, 2 eggs well beaten and ½ pint of boiling milk. Mix all thoroughly well together and bake a nice brown in cups or dariole moulds well buttered.

They should rise high and be very light.

Serve on a napkin, standing up just as they did in the moulds, not on their heads, or they will get heavy.

Serve Frothed Sauce or German Sauce (see Sweet Sauces) in a boat; no sauce in the dish itself.

Amber Pudding. (Lady Holland.) ½ lb. of flour, ½ lb. of suet, ½ lb. of sugar, a pot of orange or apricot jam, a little spice, a little lemon peel grated, a little candied peel, 4 eggs. Steam it slowly 9 hours. (If not wanted so rich, omit the jam.) For sauce, use Cream Sauce, see Sweet Sauces.

Angel Puddings. 2 ozs. of flour, 2 ozs. sugar, 1 oz. butter, 1 pt. thin cream, the yolks of 4 eggs, and the whites of 2.

Melt the butter in part of the cream, and when cold mix the whole together. Bake them in small tins for 1½ hour.

Apple Pudding. No. 1. Scotch. (Miss Burnett.) Stew 1 lb. of pared and cored apples to a smooth marmalade with 6 ozs. sugar and a small cupful of water; use peel, core, and pips as a recipe for Apple Pie (see Sweet Dishes). When the sweetened apples are enough stewed, and while they are still hot, mix with them 4 ozs. butter, the juice and grated rind of a lemon, also 4 eggs well beaten, with a dessertspoonful of flour, or with the same quantity of fine bread - crumbs which is better.

Bake in a deep pie-dish rimmed with paste; just before serving, cover thickly with powdered sugar and brown with a salamander. Serve in the pie-dish, for luncheon. Apple Pudding. No.2. Swiss. (Mrs. Weston and Miss Ewart.) Peel some cored apples very thin and put into oven to stew, as for apple sauce. Next, beat them up and sweeten to taste; add about 1½ ozs. butter, the juice and the finely grated rind of a lemon, and 3 or 4 yolks of egg.

Crumb some bread through a sieve, brown the crumbs, and with them line a buttered pie-dish or pudding-basin; put in the mixture and bake 1 hour in a slow oven; let it cool and turn it out of the dish before it is quite cold. Devonshire cream or custard, in a boat, as sauce.

This pudding may be eaten hot or cold as preferred.

You may, if you prefer, put alternate layers of sweetened apples, cored, peeled, and cut up, and of bread-crumbs, butter, and grated fresh lemon peel, the top layer being of crumbs.

Apple Pudding. No. 3. St. Julian's.

Pare and core 6 nice apples, stew them with a bit of lemon peel, then rub them through a sieve. Take 3 eggs, beat them well together with the apple, add sugar and nutmeg; a spoonful or two of cream will be a great improvement. Line and edge the dish with piecrust paste and put in the mixture. The whole to be baked like an ordinary French tart.

Apple and Arrowroot Baked Pudding. (Auchentorlie.) The apples peeled and cut in "pigs" to line the bottom of a pie - dish, with much moist sugar, and a few stoned raisins. Boil some milk; mix the arrowroot into a paste in a little cold milk before adding to this hot milk; add a little butter and cream, and sweeten and flavour it. Pour it over the apples in the dish and bake 1 hour. The top should be a nice brown, and when helped, the milky arrowroot part should look creamy.

Apple and Sago Pudding. (Miss Ewart.) Peel and core 12 apples, take ¹½ pint of sago and add to it 3 pints of cold water. Mix the sago and water together and sweeten it well with moist sugar. The dish must be well buttered and a little grated lemon peel sprinkled at the bottom, then put in the apples and pour the sago and water over them. Bake it in a rather brisk oven. It will take about 1½ hours.

N.B. - Half this quantity makes a good - sized pudding. Apricot Pudding No. 1 Put 8 apricots over the fire till the skin comes off, bruise them well in a mortar, add a teacupful of bread - crumbs, 3 eggs, ½ pint of good milk, a little butter, sugar to your taste. Mix all well.

Bake it ½ hour.

Apricot Pudding. No. 2. "Coddle," i.e., parboil, 6 ripe apricots very tender, bruise them small in a mortar and sweeten to your taste. When cold, add the yolks of 6 eggs and the whites of 2. Mix in a little cream and bake in a dish lined with a thin paste. Arrowroot Steamed Pudding. (Mrs. Bate. 1882.) Melt 1 oz. of butter in a stewpan; mix it smooth with 2 tablespoonfuls of arrowroot, or you may use instead half arrowroot and half flour; add gradually a pint of cold milk, and sugar flavoured with rind of lemon or orange, or with vanilla to your taste. Stir till it boils, then take it off and add 4 yolks of egg and later on 4 whipped - up whites of egg. Pour into a well buttered mould, cover close and steam gently ½ hour. Bakewell Pudding.

Line a dish with puff-paste (see Paste and Pastry), and spread it over with strawberry jam and add some strips of candied peel. Next, beat up 4 yolks of egg and 2 whites add ½ lb. of clarified butter, ¼ lb. of pounded loaf sugar, 2 ozs. of pounded blanched almonds, mix all together. Pour this mixture over the jam and bake in a moderate oven. Some people partly bake the puff-paste before the jam is spread on it, add a little brandy and nutmeg to the ingredients, melt the butter and sugar together, and add when cold to 3 well-beaten eggs.

Bath Puddings. No. 1.

Cut very thin slices of bread into a basin. Allow a piece of butter about the size of a walnut for each pudding you intend to make, a little grated lemon peel, a little nutmeg and sugar; pour boiling milk over all and cover it up; let it stand till cold, then add an egg well beaten up for each pudding.

Put the mixture in buttered teacups and bake them 20 minutes. Bath Puddings. No. 2. (Mrs. Middleton, housekeeper, Beechwood.) Take the weight of 2 eggs in sugar, the same of butter and the same of flour; beat the butter to a cream, then add the sugar, then the 2 eggs the flour last; grate a little lemon peel in the sugar; butter 6 small moulds and three-parts fill them put 3 plain and 3 with currants; the ingredients mentioned make 6 puddings. Serve them up with a Wine Sauce (see Sweet Sauces).

Beechwood Pudding. you may Boil 6 bitter almonds in milk and sugar, then thicken with flour (about 3 tablespoonfuls to a pint and a half). When cool add the yolks of 4 and the whites of 3 eggs well beaten, a little cinnamon may also be boiled in the milk. Put into a mould or basin and boil. Serve with Wine Sauce (see Sweet Sauces). Black Cap Pudding.

Boil 2 ozs. of Carolina rice very tender, to which add a cupful of cream and set it to cool. Break 2 eggs into a basin, beat them a little, and add a large spoonful of bread-crumbs, and a little nutmeg, sugar, and salt; then mix them with the rice. Spread a mould rather thickly with butter, place at the bottom a layer of currants, rather more than 1½ inch thick. Cut up a spoonful of candied peel, stick a few pieces round the sides, and put the rest on the currants.

Put the mixture into this prepared mould, being careful in so doing not to disturb the currants, and put the mould into a stewpan, containing just enough water to come half-way up the mould; put a greased paper on the top and steam it an hour. As the water decreases, add more boiling water in the pan, round the mould, and keep the stewpan closely covered, or the top of the pudding will not be done. Turn it out on the dish, and give plenty of Wine Sauce or any other sauce you prefer (see Sweet Sauces) with it.

If the pudding is too stiff, add more milk or cream; it should be about the consistency of a light bread pudding. "Bordeaux Pudding" is another name for Vanilla Pudding. Bread Pudding. (Mrs. Thomas's.) 2 teacupfuls of crumbs passed through a sieve, pour over it a pint of boiling milk flavoured with cinnamon. Sweeten it when nearly cold, beating in 4 yolks of egg and 2 whites, and 1 oz. fresh butter, also a little salt. Steam 1 hour in a basin previously lined with stoned raisins, and covered with a cloth or paper. For sauce, use a Wine Sauce (see Sweet Sauces).

Bread and Butter Pudding. No. 1. Carlisle.

Chop 2 ozs. of mixed candied peel and line the bottom of a ½ pt. basin with half of it. Make a warm custard with 3 yolks of eggs and 1 white, 1½ pint of milk, 1 oz. of sugar and the rind of a lemon.

Half fill the basin with slices of bread and butter, distributing the rest of the chopped candied peel between the slices. If you have no peel use marmalade, or 1 oz. of currants. Pour in the custard and steam 1 hour. (Baked, this takes less than 1½ hour.) Bread and Butter Pudding. No. 2. Deskrie. (Mrs. Norman.) Line a plain mould with sultanas. Cut slices of bread and butter rather thin, no crust, very little butter on slices, put them into a basin and pour over them ½ pt. sweetened hot milk to soak thoroughly (it should look like a child's basin of bread and milk); when cold, just beat in 2 whole eggs, and flavour with the grated rind of a lemon. Pour carefully into the mould, so as not to displace the sultanas, and steam ½ hour. Serve with a Strawberry Syrup Sauce. For Strawberry Syrups, see Jams, &c. Bread and Butter Pudding. No. 3. Styrian. (or Swiss). Take a pint of milk, a piece of lemon peel and a small piece of cinnamon. Boil all together - then add 4 eggs and a very little loaf sugar. Stir it well. Cut some slices of bread and butter very thin. Put one layer into a plain mould and then a layer of any kind of jam; then another layer of bread and butter and another of jam. Continue this till the mould is full, then pour the custard over it by degrees, till all is well soaked. Bake or boil the pudding and serve with Currant Jelly Sauce (see Sweet Sauces). Bread and Butter Pudding. No. 4. (Mrs. Sherwood's.) Same as last pudding, but put apple marmalade between the slices of bread and butter, and some fresh lemon peel, and add a glass of brandy to the custard. Brown Bread Pudding. No. 1. 3/4 pt. of brown bread - crumbs, and 12 pts. of new milk, 3 ozs. of sugar, 3 eggs, 1 oz. butter, 3 ozs. of raisins, grated nutmeg to taste, 1 large baking apple. Boil the milk, and pour it over the bread - crumbs to remain till cold. Stone the raisins, peel and core the apple and chop it and raisins small, mix with the other ingredients, taking care to beat the eggs well. When thoroughly mixed put into a buttered mould and steam one hour and a half.

Brown Bread Pudding. No. 2. 1½ lb. of fine brown bread-crumbs, dried the day before, 8 eggs, ¼ lb. of sweet almonds, 2 or 3 bitter ones, ¼ lb. castor sugar, a little pounded cinnamon, and some finely - grated lemon peel.

Pound the almonds fine, and add to the bread - crumbs, also a glass of sherry if liked; next add the lemon and spice and the yolks of the eggs. Stir all these well together for a quarter of an hour, then mix in the whites of the eggs, previously beaten alone to a stiff froth.

The mould must be well buttered, and if the pudding is boiled, the water in which it is boiled must not touch the pudding itself. It takes half an hour to cook. Brown Bread Pudding. No. 3. Gotha. (A national dish! Why don't they stone their cherries?) Stew 1/2 lb. of cherries, fresh or preserved.

Take a large basin and put into it 6 ozs. of brown bread-crumbs, 3 ozs. of powdered sugar, the yolks of 4 eggs well beaten, the grated rind of a lemon, a little powdered cinnamon and a little salt, also ¼ pt. of whipped cream. Mix all well together. Lastly whip up the 4 whites of egg, and add them to the other things in the basin. Then butter a plain mould and strew it with brown bread-crumbs. Spread a tablespoonful of the mixture at the bottom of the mould, cover it with some of the cherries, and so on till the mould is full. Next put the pudding into a tin of hot water and bake it in the oven 1 hour or more. Put no sauce in the dish, but hand a cherry juice sauce round with it, in a boat (see Fresh Fruit Syrups, under Jams and Jellies; also see Cherry Pudding).

Brown Bread Pudding. No. 4. Kissingen. (Miss Hoffmann.) Chop 4 lb. of sweet almonds, pound 12 oz. of cinnamon, also ¼ oz. of ground ginger, and 8 oz. of cloves. Grate about 7 ozs. of stale brown bread, soak the crumbs in cream, and chop fine 4 ozs. of candied peel.

Keep all these things separate.

Beat up the whites of 12 eggs to a stiff froth and keep them by themselves. Have ready the 12 yolks in a clean basin by themselves, and beat into them thoroughly ³¼ lb. of sugar. Then add the citron, cinnamon, cloves, almonds, ginger, and lastly the brown bread-crumbs, mixing each in most thoroughly.

Then beat the united ingredients for half an hour and at the last add the whites of the eggs. Butter a plain round mould thoroughly and strew it with brown bread - crumbs, pour in the pudding mixture and bake it. Turn out and ornament with glacé sugar and add preserve if liked.

This quantity makes a large pudding; half would do for 5 people. Serve with Noyau Sauce (see Sweet Sauces) hot in sauce boat. This pudding can be served sliced cold, in its sauce, at luncheon or supper. Germans often add 2 ozs. of grated chocolate to the ingredients after the ground cloves and before the pounded almonds, but this is a doubtful improvement. Brown Bread Pudding. No. 5. (Mrs. Caswell's.) Very light. ¼ lb. butter beaten to a cream, ditto of sugar, ditto of brown bread - crumbs passed through a sieve, 2 beaten yolks of egg, 2 whisked whites, the grated rind of 1 lemon and a squeeze of its juice.

First beat the sugar with the creamed butter; then add the beaten yolks and lemon rind and a little juice. Lastly, work together the crumbs and then the whisked whites and add these lightly in. Steam 1 or 1½ hours. Serve with a Frothed Sauce, or German Sauce, or Fruit Sauce in a boat (see Sweet Sauces).

This same pudding mixture with 2 rinds and the whole juice of 1 lemon becomes a "Lemon pudding," or it may be made with oranges instead. (The proportion of ingredients Emslie uses for this pudding is as follows: ¼ lb. butter beaten to a cream, 3 ozs. sugar, 6 ozs. brown bread-crumbs, passed through a sieve, a teaspoonful of baking powder, 3 beaten yolks of egg, 3 whites whisked, the grated rind of 2 lemons and the juice of half a lemon.) Brown Bread Pudding. No. 6. (Mrs. Thomas's.) ¼ lb. of fresh butter beaten to a cream, 5 whole eggs, added 1 at a time, as if for a cake. Pound ¼ lb. almonds with a spoonful of orange-flower- water to prevent them oiling, then pass them through a sieve, ¼ lb. of pounded sugar, 2 teacupfuls of brown bread-crumbs, passed through a sieve, 2 ozs. of mixed candied peel, a quarter of a nutmeg grated, and lastly a pinch of salt. Mix all well together, pour into a large Baba mould prepared with clarified butter. Steam gently 1 hour. Cabinet Pudding. No. 1. 5 sponge cakes, 1½ ozs. of ratafias to be soaked in ½ pt. of boiled milk, 4 eggs, both yolks and whites, well beaten; a tablespoonful of brandy, and the same of sherry or Madeira, the rind of 1 lemon grated, sugar to your taste, 1 oz. of citron peel chopped fine. Mix the whole together and steam it for an hour. Cabinet Pudding. No. 2 (Hot). Balmoral.

Custard, sponge and ratafia cakes or macaroons to make it. No ornaments - it has neither fruit nor marmalade - baked a good brown - a thick cherry sauce helped with it - generally some whole cherries in the sauce.

Note on this recipe says: "The cabinet puddings Nos. 2, 3 and 5, are all good, but this is the best of the three." A good Cherry Sauce is given under Cherry Pudding. Cabinet Pudding. No. 3. (Cataldi's.) Butter an ornamental mould and decorate it with a little angelica, candied peel, slices of sweet almonds blanched, and red and white preserved cherries. Put a layer of sponge biscuits at the bottom, then one of sultanas and dried cherries, bits of candied peel, and finely chopped almonds - 12 sweet and 2 bitter altogether are required, but dispersed equally in the pudding. (We sometimes use macaroons and ratafia drops instead of almonds - 1 oz. macaroons, 1 oz. ratafia drops, to 4 ozs. sponge cakes.) Put alternate layers of sponge biscuits and of fruit to the top of the mould. Before steaming the pudding, pour over all a cold English custard, which has previously been made of eggs and sugar and boiling milk, so that it may not curdle. Put the pudding aside till it is time to steam it.

Serve with a Wine Sauce or German Sauce (see Sweet Sauces) in a boat. Diplomatic Pudding, No. 1, is rather similar to this pudding. Cabinet Pudding. No. 4. Cold.

To turn out well, this pudding should, if possible, be buried in ice and also have a little gelatine. It is better made the day before wanted. Have ready 3 or 4 cut-up sponge cakes, a handful of ratafia drops, most of them crushed, a little chopped peel and dried cherries, or swelled sultanas, and the grated rind of a lemon - very little sugar will be required. Make a custard of 4 or 5 yolks of egg to a breakfastcupful of half and half milk and cream, sweetened. Stir over the fire and add a small teaspoonful of dissolved gelatine if necessary. Mix this custard with the cakes, &c.

Garnish a plain mould rinsed out with water (not greased). Pour in the mixture and plunge the mould in ice. Turn out as you do a jelly, by dipping the mould in warm water just for a second, to loosen it.

Cabinet Pudding. No. 5.

This is made of sponge cakes flavoured with chips of peel freshly taken out of a pot of marmalade, divided equally through the pudding, dry but not hard, and no pulp with them nor syrup. It is not ornamented and has no peel, almonds, ratafias, or macaroons, but a few cherries outside to "give it an air." Custard is added as for Cabinet Pudding, No. 3, and it is steamed the same way.

Cabinet Pudding. No. 6. Mamhead.

This is made of brown bread - crumbs, sponge biscuit, and ratafia biscuits, flavoured with brandy, some chopped peel, some currants or sultanas soaked in brandy; milk and eggs, steamed in a plain mould.

Serve hot custard over it, to make which custard the milk must be boiling. Flavour custard with Spanish kernels.

Lady Clark adds: "We guess at the materials, having only seen the pudding. It looked dark, but was plain for a cabinet pudding and was excellent." Caramel Pudding. For recipe, see Portuguese Cream, under Sweet Dishes, and for Sauce for Caramel Pudding, see Caramel Sauce, under Sweet Sauces. Mrs. Norman's and Mrs. Wellington's Caramel Puddings are the same as Portuguese Cream, except that you do not grease the mould before lining it with sugar, and you omit ground rice. If you leave out the 2 whites of egg it will be less stiff. Carrot Pudding, as at Knutsford. (Miss Holland.) The day before you want the pudding boil 1 large carrot or 2 small ones; let them get cold. Take 5 tablespoonfuls of flour, 6 ozs. beef suet chopped fine, ¼ lb. moist brown sugar, ½ teaspoonful of salt, ½ teacupful sultana raisins (if you are out of sultanas, use dried cherries, or a whole teacupful of currants).

Bruise the cold boiled carrots very fine, and pass through a sieve. Mix all well together; boil 4 hours. Wine sauce round it, or German Sauce in a boat with it (see Sweet Sauces).

Cherry Pudding. 1½ lbs. of stoned cherries, blanched in a little water with 1 oz. of sugar, 5 ozs. beef suet, and the same of bread - crumbs, 4 ozs. sugar, 4 eggs, keeping back 3 whites to be added, beaten to a stiff froth, at the last. Boil 2 hours and turn out. Reduce cherry juice with 2 ozs. of sugar to a rich syrup, and serve round the pudding (see Fresh Fruit Syrups, under Jams, &c.).

Chestnut Pudding. (Miss Sterling. 1881.) First parboil, then bake, 30 chestnuts. Rub them through a sieve and put into a stewpan with ½ pt. of cream, 2 ozs. of butter, 6 ozs. of sugar, a pinch of salt and a little vanilla to flavour. Stir all over the fire till it thickens, then hasten the motion of the spoon so as to prevent the paste from adhering to the pan. When it leaves the sides of the pan freely, take it off the fire. Add 4 yolks of egg and the stiff beaten - up whites of 3. Pour into a buttered mould and steam for 1 hour. Turn out and serve hot.

Serve Apricot Sauce in a boat if liked (see Sweet Sauces). For another Chestnut Pudding, see Iced Chestnut Pudding. Chipollata Pudding. "Boudin à la Cipollata." 1½ lb. flour, ½ lb. finely minced suet, ½ lb. raisins, skinned, stoned and cut small, ¹¼ lb. well-washed currants, 3 tablespoonfuls of treacle, ½ pt. water, ½ teacupful bread-crumbs. Mix all well together and boil in a cloth 4 hours. Chocolate Pudding. (1891.) Very light. ¼ lb. each of butter, sugar, sweet almonds pounded, grated chocolate, and 4 whole eggs. Beat butter and sugar to a cream, next add the 4 yolks, then the almonds and grated chocolate. Beat the whites to a stiff froth, and add at the last. Pour into a well-buttered mould, and steam 1 hour. Whipped cream served with it. Cholmondeley Pudding. (Mrs. Coningham.) Take the sharpest tasting apples. Stew them without peeling in very little water, till they can be beaten very smooth.

Take ³¼ lb. of this pulped apple, the juice of half a lemon, the rind of a whole lemon, grated fine, 7 ozs. of sifted white sugar, the yolks of 8 eggs, the whites of 4 very well beaten, 3 bitter almonds and 1 oz. of sweet almonds finely pounded, 1 tablespoonful of Cognac or rum, ½ lb. of butter melted without water and clarified. Beat all smoothly together. Line a deep dish and round the edge with puff - paste, pour in the mixture and bake 1 hour.

Citron Pudding.

Take 6 yolks of egg and 3 whites, beat them with a fork to a froth; add as much good milk as will fill the mould and 4 or 5 sponge cakes, dipped in white wine; butter the mould well, and line it with citron and stoned raisins. You must not put the mixture into the mould until just before you put the mould itself into the pan to steam about 1 hour before turning out. Clapham or Lemon Pudding. 1½ lb. of suet chopped very fine, 10 ozs. bread-crumbs, ¼ lb. sugar; the rind of a lemon thinly grated, the juice also; 2 eggs and a tablespoonful of cream. Mix all well together and boil 12 hours. Add a little milk to moisten. This pudding requires Wine Sauce (see Sweet Sauces). Cocoanut Pudding. 1½ lb. desiccated cocoanut, 4 rusks, 2 ozs. butter, 1 oz. flour, 2 ozs. sugar, 3 yolks and 4 whites, half a lemon rind, 2 tablespoonfuls of brandy, 3 gills of milk, a pinch of salt. Break the rusks into a basin, pour the hot milk with the butter melted in it over them, beat with a fork till soft and pulpy, add sugar, cocoanut, grated rind, flour and yolk of egg. Mix well; add a pinch of salt to the whites of egg, whip these till stiff, stir lightly into the mixture with the brandy. Turn all into a buttered mould, cover with lid of buttered paper. Steam 1½ hours.

Cold Puddings.

Beside the two following, many excellent recipes will be found for Cold Puddings (see Diplomatic, Imperial, Vanilla, Venus, Vienna Puddings, also recipes under Sweet Dishes).

Cold Pudding. No. 1. (Mrs. Humphrey's.) Mask a mould with jelly and decorate with a lining crust, ½ inch thick, of pistachios, red and white cherries, sultanas, blanched almonds, and chopped angelica, and candied peel.

Make a very rich custard, and flavour it with noyau or vanilla; whip up ½ pt. cream and sweeten it; then mix cream and custard well together, and add 14 oz. gelatine or even 1/2 oz. When all but cold, pour the mixture into the mould, and set in ice 2 to 4 hours. Serve in Noyau Sauce or Rum Sauce, No. 2 (see Sweet Sauces). This is excellent frozen, without gelatine.

Cold Pudding. No. 2. (Beechwood.) 1 pt. of cream. The rinds of 3 lemons grated, sugar to your taste. Boil these together 3 minutes and stir them till cold. Beat the yolks of 5 eggs with a teaspoonful of flour. Put the cream through a sieve to the eggs. Stir all well. Steam if in cups 20 minutes, if in a mould rather longer.

The cups, or mould when on the fire should be set in a pan of water, taking care the water does not boil into them. Cover the pan with a lid and put hot cinders upon it. Turn the puddings out while hot, but serve them up cold with currant jelly. Cornflour Pudding. (Folkestone.) 1½ pts. of boiling milk to ½ teacupful of cornflour, a dessertspoonful of sugar and 1 egg; flavouring to taste. Bake. "Crème Glacée au Noyau." See Ice Pudding, No. 2. "Cup Puddings," a Rich German kind.

Mix equal weight of flour, eggs and sugar; weigh the eggs in their shells. Beat for ½ hour. Add a little grated lemon peel and preserved ginger in pieces. Fill pudding cups and steam or bake for ³¼ hour. Turn them out and pour Middleton Sauce (see Sweet Sauces) over them and serve.

Curd Pudding. See Michael Angelo Pudding.

Custard Pudding. No. 1. Baked. (I. Emslie. 1888.) Beat well together 4 yolks of eggs and 3 whites with a dessertspoonful of orange-flower water, and the same of sugar; if you use lemon rind instead to flavour, you will require more sugar.

Mix 1½ pt. cream in 1½ pt. new milk, and then add gradually to the custard. Bake in a buttered dish.

Plain cream and apricot jam or stewed prunes are handed with it. Custard Pudding. No. 2. Boiled. (Beechwood.) A pint of cream or good milk. Set it on the fire and stir into it 1 spoonful of flour or arrowroot till it is smooth. When cold, mix with it 6 eggs well beaten, a little salt and sugar to taste. Flavour with essence of almonds. Butter the basin well that you boil it in and let it be quite full. 1½ hour or less will boil it. Custard Pudding. No. 3. Cold. (St. Julian's.) The thin rind of a lemon in a pint of new milk and a dessertspoonful of orange flower-water. Heat slowly at side of fire and keep at the point of boiling till well flavoured, then add a small pinch of salt and ³¼ of an oz. of gelatine. Dissolve the gelatine and then strain the milk through a muslin into a clean saucepan with 4 ozs. of lump sugar and ½ pint of good cream. Give the whole a boil and stir briskly before adding to it the beaten yolks of 6 eggs. Thicken as a custard over a gentle fire, but do not let it curdle. When thick enough pour it out and stir on till it is half cold and then mix in an oz. of candied citron cut in spikes. Pour it into a mould rubbed with oil; serve cold with a fruit syrup (see Fresh Fruit Syrups, under Jams, &c.). Devonshire Pudding. (Mrs. Deacon's. 1880.) You will need 11 eggs to make a rich custard with 1 pt. milk. First warm ½ lb. fresh butter, and beat the yolks only into it, flavour with essence of Jargonelle pears, or other essence; sweeten and steam.

Let it grow cold before you turn it out.

Add the whites of the eggs, meringued, at the top, and strew "hundreds and thousands" over all.

Diplomatic Pudding. No. 1. Cold. (Cataldi.) A variety of Cabinet Pudding, No. 3.

This should be made the day before it is wanted. First make a custard, so: Melt a ¼ oz. of gelatine in a stewpan in a little cold water. Boil a pint of milk by itself in another stewpan. Beat up in a basin the white of 1 egg and the yolks of 5, sweeten to your taste, mix the eggs and milk, then add the gelatine, and strain the custard through a tammy cloth. Let it get quite cold.

Now butter a pudding mould and ornament it with angelica, citron and candied peel. Have ready besides some chopped peel, sultanas, cherries, a double allowance angelica but no almonds if you have ratafias.

Put sponge biscuits at the bottom of the mould and 4 ratafia drops, no more, then a layer of the chopped fruit and peel, then another of savoy sponge biscuits and 4 more ratafias, and so on to the top.

Pour the cold custard over all, and let it set. No sauce is required. If the weather be hot, put the mould into cold water, salt and soda, to ice the pudding. Take care none of this gets into the mould, the outside of which must be wiped dry before turning out the pudding.

If you cannot get ratafias you must add 4 bruised bitter almonds, and a few sweet almonds all pounded and chopped fine, to the pudding. Diplomatic Pudding. No. 2. (Mrs. Emslie's. 1897.) Line a plain mould with jelly, decorate it with cherries or angelica; whip 4 eggs and sugar, as you do for a sponge cake; then add as much gelatine as will set the mixture, flavour with maraschino or orange-flower water, then pour into the mould. Dr. Hoffman's Pudding - German.

This quantity makes a small one.

Take ¼ lb. of pounded sugar, 6 yolks of egg, the grated rind of half a lemon, the juice of 1 lemon, and stir well together for 1½ hour. Beat to a stiff froth the whites of 6 eggs; when they are stiff, stir lightly into the other ingredients, and put the mixture into a battered mould and bake it ½ hour in a hot oven, or steam it instead if preferred. This pudding should be as light as possible.

For Sauce: Germans use for this pudding a lemon juice sauce such as that given with Golden Pudding.

Douro Pudding, for Luncheon. (Birk Hall.) Cover the bottom of a pie-dish with strawberry or apricot jam and rim the well-buttered top edge with sugar paste (see Paste and Pastry). Cover the jam also with the thinnest possible sheet of paste, rolled as thin as a sheet of letter paper, to prevent the custard and jam mixing.

Make a custard with hot milk, and flavour it with ½ teaspoonful of noyau or 5 or 6 drops of essence of kernels, and pour it hot into the dish. Bake in a very slow oven at least 1½ hours.

Dutch (Sweet) Pudding. See Dutch Savoury Pudding, under Meat Pies, &c. Embley Pudding, a Rice Cake.

This is, in fact, a good Gâteau de Riz. Boil a teacupful of rice in 1½ pts. of milk, as for a pudding, to swell it well, and cook it alone for ³¼ of an hour; when well boiled, add 2 ozs. of fresh butter, and work the butter well in; next, add 4 eggs, whole, but 1 at a time, 2 tablespoonfuls sugar, ground ginger and nutmeg just to flavour, about 2 ozs. candied peel chopped fine, and lastly the grated rind of a lemon, and ½ a wineglassful of sherry.

Line the inside of a plain mould with ornamental strips of paste (stars, circles, stripes, or leaves); then put in the prepared and flavoured rice, and bake for ³¼ of an hour or more in a very slow oven (the rice must be stiffer than if it were going to be baked in a dish); turn out, and serve the pudding with plain cream, or fruit sauce, or thick custard as sauce.

This pudding is very good cold, sliced, for luncheon, for which it should be baked the day before, and served with custard, plain cream, or Apricot Sauce (see Sweet Sauces), or Strawberry Syrup Sauce (see Fresh Fruit Syrups, under Jams, Jellies, &c.). For another Gâteau de Riz, see Sweet Dishes.

Eve's Pudding. 6 ozs. each of bread-crumbs, apples chopped fine, currants, sugar, 4 fresh eggs well beaten, 1 tablespoonful of brandy, a grate of nutmeg. Boil 4 hours. Serve with a frothed sauce, such as Miss Byrom's German Sauce (see German Sauce, No. 1. under Sweet Sauces).

Fig Pudding - Scotch. (Miss Burnett.) Get boxes, never "drums," of figs. ¼ lb. of figs, and the same weight of bread - crumbs, 2 ozs. of best suet; mince the figs very fine, and mix all the ingredients well together; add 3 eggs well beaten, a small teacupful of thin cream or or milk, sugar to your taste, and a little grate of nutmeg, or lemon peel. Lay the mixture aside, as this pudding is improved by being mixed the day before it is wanted, and next day put the pudding into a well-buttered tin mould and boil it. Serve with Wine Sauce or German Sauce (see Sweet Sauces). "Four Ounce Pudding." See Half-Pay Pudding. "Fourré Polonais." See Roll Pudding of Genoa Pastry. French Pudding. 1½ ozs. flour, 1 oz. butter, 1 oz. pounded sugar, the yolk of 1 egg, a little grated lemon peel, a teacupful of milk.

Beat the butter and sugar well together, then the egg and flour; then add the lemon and milk.

When ready for the oven, beat the white of the egg to a froth and stir it into the pudding.

Geilstone Pudding. (Miss Woollett.) Take the quantity required of ground rice or bread, sago, or tapioca, and boil with milk. Then take off the fire, and continue to stir from time to time until it is about half cooked, sweetening to taste.

Have, ready mixed, a glass of wine with a dessertspoonful of marmalade and put this in the pudding-dish. Gently pour in the rice, &c., and continue to stir till properly mixed. Bake in the oven.

Be sure when you stir to do so gently, and always one way. George Pudding. (Mrs. Jamieson. 1881.) Cook 2 ozs. of rice, as if for rice pudding, with a small piece of lemon rind. Mix it with the well-beaten pulp of 1½ a dozen baked or stewed apples sweetened to taste; add the yolks of 3 eggs; add next 1 oz. of candied citron and orange peel minced fine. Whisk the whites of 3 eggs to a stiff froth and mix in lightly. Butter a plain mould and line it with short paste (see Paste and Pastry). Pour in the pudding and bake for 1 hour in a moderate oven. Serve with cream in a boat, or custard and whipped cream in equal quantities, well mixed and flavoured. "George IV Pudding." (I. Emslie. 1889.) You will want 9 pancakes, if the mould is not large. To make the pancakes (cooked the day before) for this pudding, take 2 spoonfuls of flour to 2 whole eggs, sugar to flavour and a grate of lemon peel, all well beaten in a cook's basin. Then mix into this batter ½ pt. of creamed milk (cream alone is too rich), make the pancakes thin, fry in a little butter, roll apricot jam inside, let them get cold, and put them aside, covered, to get cold and mellow. For this pudding at dinner time next day make a custard of 3 eggs sweetened to a small 1½ pt. of milk. Make enough to fill up a plain mould when the pancakes, rolled and stood on end like columns in a temple, are in it. Cover and steam 1 hour, turn out the pudding, and have plain cream handed in a boat, or Apricot Sauce or Frothed Sauce (see Sweet Sauces). This pudding does cold in slices for luncheon next day. The pancakes may be made with crushed ratafias, if liked. (For using remains, see Waffle Pudding.) German Pudding. (Bate's.) 6 ozs. of Genoa Cake (see under Cakes) cut up in small bits, the grated rind of a lemon, 2 ozs. sweet almonds and 4 bitter ones, pounded, 3 ozs. sultana raisins, Caramel custard, and a glass of Madeira.

First add the lemon rind to Genoa cake, then all the pounded almonds, next the raisins and the Caramel custard, and lastly the wine. Mix all together, and fill a buttered mould, steam 2 hours, turn out and serve in Almond Sauce, a rather substantial smooth frothed sauce, see Sweet Sauces.

For Caramel custard: 4 ozs. of sugar, 4 yolks of egg whipped, and ½ pt. of cream or milk.

Ginger Pudding. No. 1. ¼ lb. of beef suet minced, ¼ lb. of bread - crumbs, 2 ozs. of sugar, 2 tablespoonfuls of West India ginger, not minced too fine; mix all; lastly add 2 beaten eggs. Steam in a mould 4½ hours.

For Sauce: Custard sauce of 1 egg, milk, a little cream, and the syrup of the ginger to flavour at the last.

If the pudding is made with ground ginger, instead of West India ginger, you will want 1½ lb. golden syrup with it; mix the ground ginger in golden syrup before adding the syrup to the bread - crumbs and suet; eggs last, always. Ginger Pudding. No. 2. (Mrs. Dick's. 1861.) Bruise 1½ ozs. ginger in a mortar, and put it into cold milk to boil. Keep back one fourth of this flavoured milk for sauce and make the rest into a soufflé with 5 eggs and a spoonful of flour and a piece of butter the size of a walnut. Steam this pudding 1 hour at least.

For Sauce: The above-mentioned fourth part of the milk and 2 yolks of egg with sugar whipped together.

Ginger Pudding. No. 3. (Mrs. Emslie's. 1896.) 1 lb. chopped beef suet, ½ lb. bread-crumbs, ½ lb. flour, ¼ lb. treacle, 4 whole eggs mixed in ½ pt. milk, 1 oz. ground ginger; all well mixed together, put in well-greased mould and steamed for 4 hours.

Ginger Pudding. No. 4. (Mary Wood's. 1888.) 1 pt. of milk in a stewpan, 6 ozs. sugar, 6 ozs. butter. As soon as the milk is hot stir in quickly ½ lb. flour, using a wooden spoon. Stir this paste well over the fire for a few minutes, then add the yolks of 6 eggs and 4 ozs. preserved ginger chopped fine (use West India ginger only); next, work in the whites of the eggs whipped to a froth. Pour into a buttered plain mould, and steam 12 hours. Turn out and dish. German Sauce (see Sweet Sauces) with it.

Ginger Puddings. No. 5. Small. (Mrs. Backhouse.) Boil 2 ozs. of semolina, add 2 eggs, both yolks and whites, mix in little pieces of preserved ginger cut small. Of course it must be sweetened to taste. Bake or steam in cups and pour a sweet sauce (such as Middleton sauce - see Sweet Sauces) over them when turned out.

Green Ginger Pudding. See Green Ginger Cakes, under Cake, for recipe. Golden Pudding. (Inverary Inn. 1877.) 6 ozs. beef suet, 10 ozs. bread-crumbs, 8 ozs. white or moist sugar, 4 eggs, 3 tablespoonfuls of orange marmalade, a little nutmeg, and if necessary, milk to moisten, if the eggs are not enough alone. Boil 4 hours in a buttered melon-shaped tin mould. Serve with lemon sauce as follows:

For Sauce: Cut the peel of a lemon into fine shreds, no white, and add, with the juice of the lemon and fine sugar to taste. to 4 pt. of water. Simmer 20 minutes, and pour over the pudding, leaving the shredded lemon on the top. Or use Middleton Sauce (see Sweet Sauces).

This pudding "turns out" better from a meat - pudding basin, but in that case requires cooking longer, i.e., 7½ to 8 hours. The pudding should be moist and rich, not close and dry.

Golden Syrup Pudding. No. 1.

Make a light suet paste, roll it out, cover it with bread-crumbs, grate the rind of a lemon over it, add the juice, and over all spread golden syrup, roll it and boil. Be careful to close the ends well, or the syrup runs out. Golden Syrup Pudding. No. 2. (Mrs. Francis Coltman. 1877.) ½ lb. of suet; ½ lb. of treacle; 3/4 lb. of flour, 2 eggs, a little salt and sugar; 1½ teaspoonful of baking powder. Mix all with a little milk. Put in mould and steam 3 hours. Serve with golden syrup or a good sauce. Half-Pay Pudding, also called "Four Ounce Pudding." (Lady Bell.) This is a very simple plum pudding - 4 ozs. of each of the following ingredients, viz.: - Suet, flour, bread-crumbs, stoned raisins or sultanas, and currants. To these add 2 ozs. of chopped candied peel, 2 tablespoonfuls of treacle, and ½ pt. of milk. Boil 3 hours. If half-pay permits, serve with Wine Sauce (see Sweet Sauces), if not, with Demerara sugar or crystallized sugar and little pats of butter. Hamburg Pudding. (Mrs. Thornton of Turvey.) 1½ lb. of fresh suet, ½ lb. bread-crumbs, ¼ lb. pounded white sugar, the juice of a lemon and its peel grated, some chopped candied peel, 4 eggs, and a pot of orange marmalade.

Mix all well together in a basin, and boil it in a mould 3 hours. If you like it sweeter you may use 6 ozs. each of suet, crumbs, and sugar with the other ingredients, then boil for 4 hours, and add the whites of the eggs beaten alone at the last.

For Sauce, you may use Cream Sauce, but German Sauce (see, for both Sweet Sauces) suits Hamburg Pudding better.

Hastings Pudding. (Mrs. Challens.) In a well-buttered pie - dish put a layer of apricot jam, over the bottom; fill up the dish with cut slices of French roll with a little apricot jam on them here and there, also a little fresh beef suet shredded. Then a custard over all when the dish is filled. Bake and turn out the pudding, and the apricot will have run over the sides, and all looks covered with jam.

No sauce, but plain cream is handed with it if liked. Her Majesty's Pudding.

The yolks of 8 eggs with 1 pt. of cream and ½ pt. of milk. Sweeten it to taste, flavour with a little essence of vanilla or with pounded vanilla; mix all together; steam in a mould for 20 minutes or 1½ hour. Turn it out and ornament it with apricot, or orange marmalade. Serve cold or hot with vanilla custard (see Custard Sauce, No. 1, under Sweet Sauces) or plain cream in a boat.

Herodotus Pudding. (Mrs. Coningham.) 1½ lb. beef suet, ½ lb. bread-crumbs, ¼ oz. allspice, 1 egg, the finely grated rind of 1½ a lemon, a glass of sherry, and 5 figs chopped very fine. Beat all well together in a mortar till quite smooth; put it into a mould and boil 6½ or 7 hours.

Hand German Sauce in a boat with it, or Wine Sauce, No. 1. (see Sweet Sauces). Hominy Pudding. No. 1. Baked. (Emslie.) The unbleached hominy is best, medium size, it looks yellow, not white. For luncheon, soak 1½ or 2 tablespoonfuls of hominy all the previous night in water. Next day, drain off the water and soak the hominy 1 hour in 1 pt. of cold milk, then stew it gently and slowly 3 or 4 hours in the milk, stirring continually,. After letting it cool, add 1, or even 2 whole eggs, and sweeten with sugar rubbed on lemon peel. Bake in a buttered pie-dish 20 minutes, and serve up in the dish. Hominy Pudding. No. 2. Steamed. (Emslie. 1885.) For dinner, homely, but a good variety.

A teacupful of the medium-sized hominy soaked 4 to 6 hours in cold water, then drained and put on in a pan to soak 4 hours with a quart of milk, a pinch of salt, and a bit of best butter the size of a hazel nut; then let it come to the boil, stirring; cover and draw to one side of the fire, and let it simmer, stirring now and then, till soft and fully cooked; take off to get cool, add 3 whole eggs and 2 yolks (i.e., 5 yolks and 3 whites in all), 2 spoonfuls of sugar and the grated rind of 1 lemon. Have a buttered plain mould lined with browned bread - crumbs or browned ratafias pounded these last flavour it better; add the mixture, and steam for 1½ hours. Turn out the pudding and serve with plain cream as sauce, in a boat, or with Frothed Sauce, or Chocolate Sauce, No. 1. or Fruit Sauce (see Sweet Sauces); the remains bake well in a pie-dish for luncheon next day.

The oftener this is cooked, the better it tastes. Hominy makes good porridge, and is good also for savouries, mixed with cheese, baked and cut out with a cutter, served on a napkin in a silver dish.

Ices. For these, see Sweet Dishes.

Ice Pudding. No. 1.

Boil 4 ozs. of rice in 1 quart of milk until tender, then pulp it through a sieve; mix with it ½ pt. of custard and ¼ pt. of cream; add 1 wineglass of brandy with a wineglass of curaçao or maraschino, sweeten to your taste, and stir it till it is quite smooth. Ornament a mould with citron, cherries and apricots; put the mixture into the mould, and freeze it, and set it in ice and salt until it is wanted. Ice Pudding. No. 2. "Crème Glacée au Noyau." (Caltaldi.) Break into a stewpan the yolks of 7 and the white of 1 egg. Add ³¼ lb. of sifted sugar. Work it well up with a wooden spoon. Then add enough noyau or maraschino to flavour it well. Next add 2 pts. of cream and 2 pts. of milk. Put it on a gentle fire (taking great care it does not boil), and keep stirring it the whole time, for smoothness is its great merit. When it adheres to the spoon, take it off and pass it through a hair sieve. Let it get cold. Then freeze it in a freezing machine. You can change this dish into a "Plombière" by adding pieces of preserved pineapple or ginger, sultanas, angelica, dried red and white cherries, pistachios and candied citron or what you like, but put no raisins, nor currants, nor marrons glacés, as all these are apt to be hard and dry in an ice pudding. Put the cream into a mould and the mould into the ice pail, and let it remain more than 2 hours to freeze. Ice Pudding. No. 3. Grillon's. (Lady Rich.) Put into a stewpan the yolks of 12 eggs, add ½ pt. of syrup and nearly 12 pt. of cold water; stir over the fire till it is thick, but do not let it boil; then pass it through a hair sieve into a basin that has previously been made hot; whisk it till quite cold, then add 1½ pt. of whipped cream and flavour with noyau, maraschino, or whatever you may prefer.

The mixture is now ready for the mould, but the mould must be buried in ice before you pour the mixture into it - once poured in, it must not be disturbed. It should remain completely buried in ice for 5 hours.

Iced Chestnut Pudding. (Mrs. Coningham.) Blanch 4 doz. large chestnuts in boiling water, skin and put them in the screen; when dry take them out, and when quite cold put them in a mortar with 14 lbs. of very finely sifted sugar and half a stick of vanilla. Pound the whole very thoroughly. Beat up the yolks of 12 eggs and put them into a stewpan. Sift the pounded and flavoured chestnuts through a fine wire sieve into these yolks of egg and again beat up all well together.

In another stewpan, have ready 1 qt. of new milk and ¼ pt. of cream; when it quite boils, pour it over the other ingredients, mixing it well, and stir continuously over a sharp fire till it begins to thicken and adhere to the back of the spoon. Then lay a tammy on a very large dish, and pour the mixture into it and rub it through with a wooden spoon.

Let it get quite cold and when cold put it in a freezing pot, and freeze it. When frozen, have ready 2 ozs. of sultana raisins, 1 oz. of dried cherries, 1 oz. currants, 4 ozs. candied citron, shred in fine strips, ¼ oz. of angelica, and 1 oz. candied apricot or pineapple, previously cut in small dice and soaked 48 hours in maraschino or rum. Add all these ingredients to the frozen mixture by putting them also into the freezing pot, mixed with 1 pt. of whipped double cream, and as much ordinary meringue mixture as 6 eggs will make.

Freeze the whole together and force it into a large high ice mould, one that closes hermetically, and bury this in ice and salt, till needed; then dip the mould in lukewarm water just to loosen it, and turn out the pudding.

Imperial Pudding. (Isa. Emslie. 1889.) This is a cold pudding.

When some jelly that has had sherry and a little brandy in it is left, too little to make a fruit jelly, 1 pt. or so, use it up in this way: Melt it, and rinse out a plain mould in cold water; do not dry it. First pave the bottom of the mould with red preserved cherries; then cover the cherries and the bottom of the mould with ½ an inch melted jelly, which must get cold; then put an empty glass jam-pot in; to stand on the cold jelly and keep a space in the middle of the pudding; then pour in more jelly, to fill space between sides of jam-pot and inside of mould, and let this jelly get cold also. Now make a custard (without gelatine) of 2 yolks and 1 white of egg, the weight of 1 egg in sugar, a desserspoonful of thick cream, and a little flavouring, noyau, maraschino, or what you happen to have. The pan in which you mixed this custard must now be plunged in a larger pan full of hot water, and you must beat the custard vigorously for 10 to 15 minutes as you would sponge cake, the beating doubles the quantity. After this, draw out the glass jam - pot, pour the custard into the space left in the jelly when you took away the glass jam - pot, and place the mould in the refrigerator till wanted. Turn out with care.

Lady Caledon's Pudding. (1887.) Line a plain oval mould with puff - paste, fill it with alternate layers of apricot jam and the mixture used to make "Little Puddings" (see that recipe). The mould to be three-parts full; bake in a moderate oven. For Sauce, use Apricot Sauce (see Sweet Sauces).

Lemon Pudding. No. 1. (Mrs. Thomas's.) 4 ozs. of clarified butter, 4 yolks of egg, but only 2 of the whites; ¼ lb. of lump sugar, which you rub on the rind of 2 lemons, then pound the sugar; mix all well with a pestle till it comes to a thick cream. Pound 2 tablespoonfuls of savoy sponge cake biscuits and pass them through a sieve, and add the mixture with a tablespoonful of lemon juice and the same of brandy, if liked; mix all well and bake ½ hour in a dish rimmed and lined with paste. Bake quickly at first.

Lemon Pudding. No. 2. Lady Ruthven's. (Winton Castle. 1880.) 6 ozs. of butter, 6 ozs. of sugar, 7 ozs. of flour (a tiny bit of bicarbonate of soda to be mixed in the flour), the juice and the grated rind of 1 lemon, 3 eggs. Put butter and sugar in a basin and work them with a wooden spoon to the consistency of thick cream, then add gradually the eggs, the lemon and the flour. Mix all together.

Butter a plain mould. Pour in the mixture. Bake for 1 hour in a moderately heated oven, and serve with a nice Custard Sauce in a sauce-boat (see Sweet Sauces). Lemon Pudding. See Clapham Pudding and Poet's Pudding, also end of Brown Bread Pudding, No. 5.

Little Puddings.

The quicker these are made the lighter they will be. Take 4 eggs, and weigh them in their shells; weigh out an equal weight of pounded sugar, butter and flour, but keep each apart.

Beat the butter by itself to a cream; beat the whites of egg by themselves to a stiff froth; beat the yolks thoroughly, first by themselves, then add them to the butter; beat eggs and butter to a batter; mix in the sugar very gradually, then add the whites of eggs; again beat for 10 minutes; flavour with grated lemon peel; at the last add the flour. Mix it in quickly and lightly.

Do not beat after the flour is in, or the puddings will be heavy. Put the mixture into well-buttered cups or dariole moulds, and bake ½ hour, or ³¼ hour is necessary. Serve up quite hot, fresh from the oven, in a napkin, and give Frothed Sauce or Wine Sauce (see Sweet Sauces) in a boat.

Louise Pudding. (A. Emslie. 1880.) Have a plain mould buttered and sugared and lined throughout with sliced cherries, and fill with crumbled stale sponge cake, a light plain one. Then make a custard of 4 whole eggs beaten all together, sweetened and flavoured to taste; add milk and cream, half and half; pour this custard over the cake to soak in; steam 1½ hours, with lid on.

Use Frothed Sauce with it (see Sweet Sauces).

Macaroni Pudding. No. 1. Mrs. Brass's. (Ardenoch.) 3 ozs. Naples macaroni boiled in water till tender - 20 minutes - then strain off the water. Put with it 1 pt. good milk, a little sugar, the rind of a lemon, or a piece of cinnamon. Put it to simmer till quite tender and till it all but loses its shape, then take out lemon or spice, and, when the mixture is nearly cool, beat up 2 yolks of egg and 1 white, and mix with the macaroni; bake for 1 hour. If you boil the pudding have 2 whole eggs.

It will take 2 hours to make the macaroni tender.

Macaroni Pudding. No. 2. (Emslie's. 1892.) Put the macaroni into cold water with a pinch of salt; put the cover on, and let it boil 2 hours, then drain it. Next day, put it to simmer uncovered in 1 pt. of milk 1 hour, with 2 oz. of butter, and stir it from time to time. Take off, and at once add 4 yolks of egg and 4 whipped whites, also a tablespoonful of sugar and the rind of a lemon, or 3 drops lemon essence; bake in a pie - dish if for luncheon. You can rim it with paste for a luncheon dish.

For guests at dinner, line a plain mould with puff-paste (see Paste and Pastry), bake 1½ hours and turn out. Any sauce, in a boat (not with it on the dish). Madeira Pudding.

Line a mould with puff - paste and put apricot jam at the bottom. Then a custard made of ½ pt. of milk, the yolks of 4 or 5 eggs and the whites of 2. Bake 2 hours in the oven and turn out. The following apricot sauce with it:

For Sauce: 1tablespoonful of apricot jam, ½ teaspoonful of water, 4 lumps of sugar. Boil up in a stewpan and strain into a sauce boat.

Malvern Pudding. (Orchard Leigh.) This must be made the day before it is eaten.

Cut a slice of bread an inch thick. Let it be cut as near as possible to the size of the pie - dish which you mean to use; cut away all crust. Put this bread at the bottom of the pie-dish, then put a layer of nicely stewed and sweetened fruit quite hot apricots, apples, or raspberries and currants mixed. On the fruit put another slice of bread, fruit over that, and so on till the dish is full. Take care the top layer, as well as the bottom one, is of bread.

When quite cold put a heavy weight on it (4 lbs. at least), and let all remain till the next day.

Before serving next day, turn out the pudding and cover it with Devonshire cream, plain cream, Italian Cream No. 1, or custard (see Sweet Dishes); or custard and whipped cream mixed, half and half, is very good for fruit puddings and tarts. A similar recipe, made with red currants only (6 tablespoonfuls to 4 of powdered sugar), is made in large jam-pots instead of in a pie-dish; several small puddings in fact, instead of one large one, put in alternately with round slices bread ½ inch thick, then a ½ lb. weight is enough to compress them. Cover when done with cream or custard.

Mamhead Pudding. See Cabinet Pudding, No. 6.

Manchester Pudding.

Boil 3 tablespoonfuls of grated bread - crumbs in ½ pt. of sweetened and flavoured milk for 2 or 3 minutes; when off the boil add a piece of butter the size of an egg, the yolks of 2 eggs, and half a gill of brandy. Put a layer of apricot jam at the bottom of a pie-dish, and a puff-paste rim to the dish. Pour in the mixture when cold, and take 1 hour; then whip up the whites with a little sugar to a stiff froth, spread it over the top and let the pudding "set" in the oven for 5 minutes. Marie Louise Pudding. (Lady Holland. 1880.) Wash a small teacupful of Carolina rice and simmer it very slowly in a pint of milk, adding a little cream at the end. To be extra well cooked. Sweeten and flavour to taste, mixing in a little finely-chopped candied peel. When cool, add the well-beaten yolks of 4 eggs. Whip the whites to a froth and add them lightly in just before you steam the pudding.

Ornament a mould as if for a cabinet pudding with candied peel cut in circles, size of threepenny bits, cherries, &c. Serve with Frothed Sauce round the pudding and hand some also with it in a boat (see Sweet Sauces).

This pudding would be good buried in ice, then the sauce should be cold custard, flavoured with 1½ a teaspoonful of maraschino and a whole one of brandy. Marlborough Pudding. No. 1. (1892.) Line a pie - dish with puff-paste, and to keep its shape fill it with rice, to half bake only from 15 to 20 minutes; then take rice out, scatter 2 ozs. chopped orange peel on bottom of dish or marmalade, apricot, or any other preserve; on this pour following mixture and again bake: 3 ozs. butter and 3 ozs. of sugar worked together in a pan over the fire till melted; work in a tablespoonful of cream and let it come to the boil; keep stirring. Beat together 3 yolks with 2 whites in a basin by themselves, and add to the butter, sugar and cream, before pouring all into paste-lined pie-dish to bake. Marlborough Pudding. No. 2. (Mr. Brandreth's. 1889.) The size of a large Yorkshire cheese-cake baked in a flat tin. Line a tin with light puff-paste; take 1 oz. mixed candied peel, cut very small, and drop it over the paste; take 6 ozs. butter, 6 ozs. brown sugar, and the yolks of 4 eggs; put these in a stewpan to cook for a minute, then spread over the pastry and bake ½ hour.

Marlborough Pudding. No. 3. (Mrs. Husthwaite's.) 4 ozs. of butter melted in a stewpan over the stove, add 4 ozs. of finely-pounded sugar. Stir till it has melted and mixed. Break 5 yolks of egg into a basin and put half the quantity to cook about 3 minutes with the butter and sugar; with the other half make Brandy Custard Sauce (see Sweet Sauces) to pour over the pudding when dished. A tablespoonful of arrowroot must now be well mixed in a small 1½ pt. of milk, then both are added to the butter, sugar, &c. Make all hot, add 3 ozs. of chopped candied mixed peel, whip up the whites of the 5 eggs, and add them. Put all into a mould and steam 14 hours.

Serve in the Brandy Custard sauce.

Marmalade Pudding. No. 1.

Pour 1 pt. of milk over 1½ lb of bread - crumbs, boil it up, stir in 2 ozs. of butter and 1 of marrow, keeping the pan on the fire till all be well mixed. Let it become cold. Then mix in 2 eggs, 2 ozs. of powdered sugar, 2 of orange marmalade, and a spoonful of orange flower-water. Choose a basin that will exactly hold it, and tie it over with a floured cloth very closely. Boil it 14 hours.

For Sauce: Melted butter, sugar, a little lemon juice, and 1 spoonful of brandy. Marmalade Pudding. No. 2.

Cut some very thin slices of bread and butter, cutting off the crust; put some orange marmalade on each slice, lay them in a pudding mould till nearly full, then pour a custard over to fill up the dish. It must be steamed 20 minutes or 1½ hour. Not on any account to be tied down with a cloth, but cover the top of the mould with white greased paper. Serve with Wine Sauce (see Sweet Sauces). A little marmalade on the top of the pudding improves the taste and look.

Marmalade Pudding. No. 3. (Miss Byrom's.) (This should be mixed the day before if possible). ¼ lb. of beef suet, fresh, and chopped very fine, ¼ lb. of grated bread-crumbs; mix well together. ¼ lb. of moist sugar, 2 whole eggs well beaten, 2 tablespoonfuls of marmalade. Butter a China mould, pour in the mixture, and boil 4 hours or steam 6. For Sauce, use Lemon Sauce, given under Golden Pudding. Marmalade Pudding. No. 4. (Mrs. Weston's.) Take 2 ozs. of butter and melt it in a stewpan. Mix with it nearly 3 ozs. of flour. Have ready rather more than 1½ pt of boiled milk, add it by degrees, keeping it near the fire, as the milk, butter, and flour must all boil together to come to a very stiff mixture. When it quite boils take it off the fire and add the yolks of 6 or 7 eggs, putting the whites aside into another pan. Add a teacupful of orange marmalade and a little powdered sugar to the milk, flour, &c. Next whisk the whites of the eggs to a very stiff froth, and mix in with the other ingredients just before they are put into the mould. Steam the pudding 1 hour.

Marrow Pudding.

You will want ½ pt. of bread-crumbs, ¼ lb. of sugar flavoured with grated lemon peel, 6 ozs. of beef marrow, 3 eggs, 1½ pts. of milk, ¼ lb. of raisins stoned and chopped.

Boil the milk and pour it over the bread-crumbs, cover them and let them soak a good while; shred the marrow fine.

Mix all the ingredients, beating them well together; boil in a buttered mould for 3 hours. "Michael Angelo Pudding" or "Curd Pudding."

Turn 4 qts. of milk with a little rennet, strain off the curd quite dry; then weigh 1 lb. of curd, well pounded in a mortar, take 3 whole eggs and 2 extra yolks well mixed, 3½ ozs. of fine sugar, a little cinnamon, ½ lb. stoned raisins soaked in a little brandy, 2½ ozs. of the crumb of white and of brown bread mixed, 1½ ozs. chopped citron peel. Mix the whole well together. The 2 whites not previously used are well whisked up into a stiff froth, and added just before cooking the pudding. Boil as you would a plum pudding; or the mixture is sometimes put into a plain mould and steamed 1 hour, then served directly.

A little brandy may be added to flavour.

For Sauce: 1½ spoonful of potato flour, ½ pt. of new milk and add sugar and a little brandy.

Or this Sauce: a very thick Almond Custard, flavoured with Cognac. For this boil 1½ pt. of milk with 1 oz. of sugar; add 1 oz. sweet almonds blanched, and pounded, 3 bitter almonds, and boil 10 minutes. When the sauce is off the boil pour it over the strained yolks of 3 eggs, and return it to the stewpan. Let all again cook, but not boil, strain, and then lastly add a glassful of Cognac.

Mousseline Pudding. (Lizzie Emslie, Castle Grant. 1894.) Break the yolks of 6 eggs into a bain - marie pot. Add ½ lb. castor sugar, 2 ozs. fresh butter, the juice of one lemon, the grated rind of two lemons. Stir this mixture over the stove till it thickens. Next strain it through a fine strainer or through a tammy cloth into a clean basin. Leave it to get cold. Having previously beaten 4 of the whites of egg to a stiff froth, on a plate with a palette knife, add them to the pudding mixture, and put all into a prepared mould which has first been buttered and then dusted with sugar. Steam in a pan of hot water, with lid of mould on, for 2 hours. Should the water boil, the pudding will be spoilt.

Nesselrode Pudding.

Spread 3 ozs. of Pound cake mixture flat on a baking tin; when half baked take it out of the oven, and spread a layer of preserve over it; roll it up, and return it to the oven to finish baking. A short time will finish it.

When baked, stick it over with almonds cut and blanched, and when ready to dish, pour over it a rich custard.

New College Puddings. See "Boiled Angels," under Sweet Dishes. "Nouilles" Pudding. No. 1. (J. Emslie.) Make the Nouilles according to recipe for Nouilles, see Garnishings for Soups (under Soups), and, after drying the boiled Nouilles strips on the sieve, put them on the stove in ½ pt. of cold milk, and stew uncovered for 1½ hour, sweetening with a tablespoonful of sugar; add 1 oz. of butter; flavour with powdered vanilla; take off to cool; then add 3 whole eggs and 2 extra whites (i.e., 3 yolks and 5 whites altogether). Steam 1 hour in a hollow "baba" mould lined with crushed ratafia or with glacé red cherries. Serve with a sharp, sweet, Currant Jelly Sauce or Fruit Sauce, Frothed Sauce or a Chocolate Sauce (see Sweet Sauces). "Nouilles" Pudding. No. 2.

Prepare the paste as for Nouilles for soup (see Garnishings under Soups), but cook it gently 1 hour only, instead of 2 hours, in water. Then rinse in cold water on a colander and drain it. Return it at once to the fire with 1 pt. milk, in whith a tiny piece of fresh butter has been melted. Let it now stew gently 1 hour, till all the milk has been absorbed. Stir now and then with a wooden spoon, but do not break the ribbons of paste. Put it in a basin, adding a dessertspoonful sugar, and the grated rind of 2 fresh lemons.

Strain in 4 yolks of egg, one by one, beating each in. Whip the 4 whites to a froth by themselves, and add just before putting the pudding into a buttered mould lined with bread - crumbs. Steam 2 hours with lid on, turn out and serve dry. Fruit Sauce or Frothed Sauce (see Sweet Sauces) is handed with it in a sauce-boat.

Oatmeal Pudding. No. 1.

Mix 2 ozs. best oatmeal in ¼ pt. of milk; to it add 1 pt. of boiling milk, sweeten to taste, and stir 10 minutes over the fire; then add 2 ozs. of sifted bread - crumbs. Stir till the mixture is stiff, then add 1 oz. of fresh suet and 1 or 2 well-beaten eggs. Add lemon peel to flavour, or grated nutmeg. Put into a buttered dish and bake slowly 1 hour. Oatmeal Pudding. No. 2.

Pour 1 qt. of boiling milk over 1 pt. of the best fine oatmeal; let it soak all night. Next day beat 2 eggs, and mix them into the oatmeal with a pinch of salt. Butter a basin that will just hold the mixture; cover the basin tight with a floured cloth, and boil 1½ hours. To eat hot, with cold butter and salt, or when cold, slice it, toast it, and butter well, when sent hot to table.

Orange Pudding. No. 1. (Beechwood.) Put the rinds of 3 large oranges into water and let them remain for 1 hour to extract the oil. Then take them out and set them to boil in 1 gallon of fresh cold water. After this change the water two or three times, but always replace it with hot (not cold) water, to keep the peel tender.

Allow the peel to cool, and then beat it in a marble mortar; add by degrees ³¼ lb. of loaf sugar, ¼ lb. of butter, the juice of 8 oranges, and 6 eggs well beaten. Dish should be lined with a thin paste. Pour in the mixture and bake gently till set. Orange Pudding. No. 2.

Mix 1½ lb. of bread - crumbs in 2 ozs. butter, add the juice of 2 oranges, the rinds of 3, and 3 ozs. of sugar, then add first the yolks of 3 eggs, and next the whipped-up whites; steam an hour in a buttered "border" mould; turn out; serve with "pigs" of orange in the centre and the syrup in which they were warmed also. For another Orange Pudding, see Brown Bread Pudding, No. 5. "Our Prune Pudding." See Prune Pudding.

Paradise Pudding. 1 large tablespoonful of ground rice scalded in a little milk, enough to moisten it, 2 ozs. of chopped apples, 2 ozs. of suet, 2 ozs. of currants, 3 eggs, 1 tablespoonful of sugar, lemon and orange juice to taste. Bake 1 hour. Pitlochry Pudding. (Mrs. Pettit, Deskrie Shiel. 1861.) - 2 oz. well-washed Carolina rice put on to stew in 1½ pints of milk; stew full 2 hours or more till tender. When nearly cold add 3 ozs. finely chopped fresh beef suet, shredded fine, 2½ ozs. pounded sugar, 1 oz. candied orange peel chopped small, 6 ozs. sultana raisins, and 3 eggs, beat one in at a time.

Steam 2½ hours, and see the pudding turns out whole and smooth; serve with rich Brandy Custard Sauce, or German Sauce in a boat (see Sweet Sauces). Plantagenet Pudding.

Weigh 3 eggs in their shells, take an equal weight of butter, of finely - pounded loaf sugar, and of well-dried flour. Beat the butter first to a cream, and add the other ingredients by degrees. Flavour the pudding with bitter almonds, a little pounded cinnamon, lemon peel beaten quite to a paste, and 2 tablespoonfuls of brandy or sherry. Add sultana raisins if wished. Bake in a pudding mould and serve it with German Sauce. See Sweet Sauces. "Plombière." See Ice Pudding, No. 2.

Plum Pudding. No. 1. (Bagshot.) Ingredients: ½ lb. suet chopped fine; same of stale bread-crumbs (but no flour); 3/4 lb. stoned and chopped raisins; the same of sultanas; 6 ozs. of pounded sugar; ¼ lb. mixed candied peel chopped fine; 1 teaspoonful mixed spice; a pinch of salt. First mix the fruit, sugar, salt, and spice; then add the suet and crumbs, and keep these ready till wanted.

Next beat up 5 eggs, one at a time, i.e., beat one alone, then add the second, and so on. The 5 eggs to be beaten alone first; then beat in with them ½ pt. of brandy - mild table beer or milk can be used, but milk is not so light or good for it as either of the others. Add these eggs to fruit and other ingredients, leave the mixture to swell and blend all night.

Next day boil the pudding in a tightly-tied cloth for 8 hours. The water must boil when you put the pudding into it.

Plum Pudding, No. 2. For Christmas. (Isa. Emslie. 1891.) 1½ lb. minced beef suet, the same of bread - crumbs and of sugar, 1 lb. sultanas and 1 doz. stoned raisins, ½ teaspoonful of mixed spice, 1 oz. chopped candied orange peel, 1 teaspoonful baking powder, 4 whole eggs beaten in 1½ teacupful of cold milk. Mix all together.

Put the mixture in a buttered and sugared mould, cover it with a floured cloth, and boil the pudding 8 hours.

Plum Pudding. No. 3. A rich one for Christmas.

Mix this pudding the day before you want it.

Chop fine 1 lb. beef suet; add ½ lb. flour or bread-crumbs, 1 lb. sultanas, 1 lb. currants washed and picked (or use 2 lbs. of sultanas), ¼ lb. mixed candied peel chopped fine, ½ teaspoonful mixed spice, the grated rind of a lemon, ³¼ lb. moist brown sugar and 4 whole eggs, one after another; also a very small teaspoonful of salt; put all in a basin, and mix.

Over all pour 1½ pt. of cold milk and stir it in; put all aside to swell and blend till next day. 7 hours before dinner - time next day prepare a large pan of briskly - boiling water, put the pudding mixture into a tin mould, and tie a cloth over it; put it in the boiling water and let it boil 6 hours at least. Serve Cream Sauce or German Sauce (see Sweet Sauces) in a boat.

Plum Pudding. No. 4. And Custard. (St. Julian's.) Cut some cold plum pudding in slices about an inch wide, and lay the slices round a plain oval mould, the same way as bread is laid for an Apple Charlotte. Have some more of the cold pudding cut in small pieces and laid in the centre of the mould. Then fill up with a custard of 4 eggs beaten up in sufficient milk to fill the mould, and sweetened and flavoured to taste.

To be steamed; and when the pudding is served give a good Wine Sauce with it, or German Sauce, No. 1, in boat (see Sweet Sauces.) Plum Puddings. Brandy Butter Sauce is delicious with all Plum Puddings, also in New Forest Sauce (see Sweet Sauces).

Podagra Pudding. (R.M. Beverley.) 1½ lb. each of suet, of bread-crumbs, and of sugar; the peel and juice of 1 lemon; half a curl of candied lemon peel; 4 eggs; a small pot of orange marmalade or of apricot jam.

Mix all well together and boil in a mould 4 hours.

For Sauce: ½ lb. fresh butter, 2 ozs. sugar, 6 bitter almonds blanched and pounded, and a large tablespoonful of brandy.

Beat all to a cream near the fire.

Poet's Pudding. (The Poet Rogers.) Sometimes called a Lemon pudding.

Pour ½ teacupful of boiled cream over 2 or 3 Savoy biscuits; add ½ lb. butter, ¼ lb. sugar, dissolved in water, the yolks of 4 eggs, and the stiffly frothed whites of 2, the grated rind of 2 small lemons, and the juice of 1 lemon. Rim a pie-dish with puff - paste; fill with mixture, bake, and serve in the pie-dish for luncheon, hot or cold. No sauce.

Potato Pudding. No. 1. 1½ lb. of boiled potatoes, 3 ozs. of fresh butter, the yolks and whites of 2 fresh eggs, a little rich milk or cream, the juice and rind of a lemon. Beat all to a froth and add sugar to your taste; put a paste rim round a dish; pour in the mixture and bake. You may add pounded sweet almonds or preserve, if liked. Potato Pudding. No. 2. Auchentorlie. 5 well-boiled, mealy, dry, hot potatoes, to be first rubbed through a sieve, then put into a basin with 2 ozs. powdered sugar and the grated rind of a lemon; stir it well for 10 minutes; add a glass of white wine and the yolks of 4 eggs; then stir on a little longer. At the last add the whites, previously beaten to a stiff froth. Meantime, a well-buttered pie - dish must be rimmed with puff-paste; into this pour in the mixture, and bake 1½ hours in a moderate oven. Turn out and serve. Potato Pudding. No. 3. (Miss Duckworth.) Beat well together 14 ozs. of mashed potatoes, 4 ozs. fresh butter, 4 ozs. powdered loaf sugar, the grated rind of a lemon, 5 new-laid eggs, and a mere pinch of salt. Ornament a basin or a mould with slices of candied citron or of orange peel, and put in the pudding. Bake till well set and turn out.

Pour a little clarified butter on the top and then sift plenty of white sugar over. Prince Albert Pudding. See Prune Pudding.

Prune (or Prince Albert) Pudding.

Line a plain mould with prunes, previously stoned and stewed. Make a pudding mixture of 6 ozs. butter beaten to a cream, into which are worked first 6 ozs. sugar, and then 6 ozs. bread-crumbs (use brown bread), and then the yolks of 3 eggs beaten in a glass of sherry, fresh lemon and orange peel grated or cut fine, chopped candied citron peel or sultanas, as you prefer; mix all, add 3 well-whipped whites of egg at the last. Fill the already prune-lined mould with this mixture, steam 2 hours, turn out with care; use Cream or Frothed or Wine Sauce (see Sweet Sauces) with it in a boat. "Our Prune Pudding" is simpler: 1½ lb. of prunes and the same weight of white sugar, and the rind of a lemon are put in a saucepan on the fire with 1 pt. of cold water - the lid is put on, and they are stewed till tender. You then butter a plain mould, stone the prunes, and line the mould with them throughout, keeping the prune syrup for sauce. The pudding mixture to fill it is made of 3 ozs. fresh butter, into which are worked first 3 ozs. of white or brown bread-crumbs. You then beat in the yolks of 3 eggs, and lastly their whipped whites, and a mere pinch of baking powder; steam 1 hour, turn the pudding out and serve.

For Sauce: Plain cream handed with it; or the following in a sauce-boat: Prune sauce: Reduce the syrup of the stewed prunes till it is half the quantity, add a glass of sweet sherry, and strain this sauce into the dish round the pudding. Quaker Pudding. (Humberstone.) Add 2 whole eggs to a pint of good rich milk with white sugar and pounded ginger. Beat well up, cold; then pour it for a considerable time from one jug to another. Put it into a slightly-buttered basin and tie a white paper over it. Put the basin into a cloth, plunge it in boiling water and boil fast for 20 minutes. Sprinkle the pudding with cinnamon and bring to table in the basin.

Queen Mab's Pudding. Cold.

Ingredients: 1 pt. of new milk, 1½ pt. of new milk, ½ pt. of cream (or 1½ pts. all cream, and no milk), the rind of a small lemon, 2 or 3 bitter almonds, or some stick vanilla, a few grains of salt, ³¼ oz. of isinglass (in hot weather 1 oz.), 4½ ozs. of sugar in lumps, the yolks of 6 eggs, 2 ozs. of dried cherries, 1½ ozs. candied citron, 1 oz. of blanched pistachio nuts. If you like sultanas instead of cherries in the pudding you must steam them 20 minutes in an earthen colander placed over a saucepan in which the water is boiling, and covered with the lid.

Throw into 1 pt. of new milk the rind of a small lemon, grated, 2, or even 3, bitter almonds, blanched and bruised, or if preferred some pounded vanilla. Heat it slowly by the side of the fire, and keep it at boiling point till well flavoured, then add a grain or so of salt, and 34 oz. of isinglass. When this last has dissolved, strain the mixture through a tammy cloth and put it into a clean stewpan with 4½ ozs. of lump sugar and 1½ pt. of double cream.

Give the whole one boil up and then stir it briskly, adding by degrees, as it cools, the well-beaten yolks of 6 fresh eggs. Next thicken the mixture to a custard over a gentle fire, take great care it does not curdle; when it is tolerably thick pour it into a basin and continue stirring till it is half cold; then mix into it ½ oz. chopped candied citron, 2 ozs. of dried cherries or steamed sultanas, 1 oz. of pistachio nuts blanched and cut in 4, or ginger or pineapple if preferred. If you use ginger, 3 ozs. will be required, well drained and sliced the syrup of the ginger will then do for sauce. Pour pudding mixture into a mould rubbed with oil, and set it in ice 1 hour before dinner. Turn out, and serve sauce on the dish with it.

For Sauce: Pour over it plain cream, or any fruit juice well sweetened, or pineapple syrup, or the syrup of preserved ginger.

Ratafia Pudding. No. 1. Baked. (Beechwood.) Boil a quart of milk and 2 ozs. of ratafia biscuits and 2 ozs. of Savoy biscuits, put in ¼ lb. of butter, then set it on one side to cool. Blanch and beat 1 oz. of sweet almonds. Mix them with the yolks of 2 eggs and 1 tablespoonful of white wine, add also nutmeg and sugar. Mix all together, put an edge of paste round the buttered rim of a dish, pour in the mixture and bake ½ hour. Serve in the pie-dish. No sauce. Ratafia Pudding. No. 2. Steamed. (Mrs. Norman's.) Make hot together ³¼ pt. of milk, 2 tablespoonfuls each of cream and of powdered sugar, 8 drops essence of vanilla, do not let these boil. Beat together in a clean basin 5 yolks and 2 whites, do not froth them; pour the hot milk over them. This is a better custard than if it goes on the fire. Pour all into a basin in which are 6 ozs. of roughly broken ratafia biscuits; stir round a few times to mix well, then let all soak thoroughly half an hour or longer. Stir every now and then, for the ratafias keep rising to the top. To turn out this pudding well, sugar a plain mould after you have buttered it, and then pour in the mixture.

Steam the pudding gently with a paper cover over the mould, from 2 to ³¼ hour. To prevent it boiling too fast, put the lid of the saucepan over half on. Every now and then, without taking it off the fire, with a spoon press down the ratafias in the centre (not those round the sides); do this often at first, but not at all for the last 4 hour.

When taken off, let it stand 5 minutes to shrink, before turning out; put no ornaments to this pudding.

Serve with it Brandy Custard Sauce or German Sauce (see Sweet Sauces). Regent's Pudding. (Beechwood.) 2 eggs well beaten up with nearly 1½ pt. of cream, and strained into the well-buttered mould in which it is to be boiled. Then tie a cloth over the mould and boil it slowly for 20 minutes. Take it up and let it stand a little before you turn it into a deep dish. Serve with Regent Sauce (see Sweet Sauces), put in the dish, but not over the pudding. Rice for Puddings. To prepare.

The rice should be well washed, and then put over the fire in a good quantity of water till it boils, this is called "blanching," which, if not done, the rice will curdle the milk and spoil the puddings; stir it, then strain off the water and boil the rice in milk. Rice Meringue Pudding.

Swell 4 ozs. of Carolina rice in 14 pts. of new milk. Let it cool a little, then stir into it 1½ ozs. of fresh butter, 3 ozs. of powdered sugar and a grain of salt. Also the yolks of 4 fresh eggs well beaten, and about 12 drops of essence of vanilla, or the grated rind of a lemon. Pour the mixture into a well - buttered dish. Lay lightly on the top the whites of the 4 eggs beaten as for a sponge cake and mix at the instant with 4 or 5 heaped spoonfuls of sifted sugar. Bake ½ hour and serve at once. Rice. See also Tapioca Pudding, to look like thick cream. Rice Pudding. No. 1. Baked.

Boil rather less than ¼lb. well-washed Carolina rice in 1/2 pt. milk, with a little cinnamon and nutmeg. When the rice is half done put it into a baking tin, and when nearly cold add 6 sweet and 4 bitter almonds chopped fine, 6 eggs, sugar, and about 1 oz. butter.

Mix the whole well together, and put it to bake in an oven, which must not be too hot.

Rice Pudding. No. 2. Bagshot "Milky Rice Pudding."

Wash 3 tablespoonfuls of Carolina rice well in cold water. Drain and put in a stewpan; add ½ oz. of butter and ½ pt. of cold milk. Stir every now and then till it boils, then draw to the side and cover, to stew gently, from 2 to 2½ hours. Stir from time to time, and add the rest of the pint of milk as it is wanted; add a little cream at the last if the milk is poor. When taken off stir in a tablespoonful of nicely minced suet, also 1 lump of sugar and a little cinnamon. Stir all well in and bake ½ hour in a slow oven.

Rice Pudding. No. 3. (Broughton Hall.) Wash the rice very well in several waters, then make it quite hot in fresh water, and afterwards strain off the water, and put the rice into a well-buttered dish with as much new milk as it will absorb. Set it in the oven, stirring it frequently. When done enough take off any "skin," add 1 or 2 beaten eggs if liked, and pour the rice into a slightly buttered mould or basin. Throw in a little salt and a small piece of fresh butter, and mix well together. Bake or steam till set. Then turn out the pudding and garnish with liquid jelly or with jam, or serve with cream and preserve. Better as a baked pudding if made without eggs.

Rice Pudding. No. 4. Cold. Lady Holland's. (Pinewood.) This is made the same mixture as Rice Wall (see Sweet Dishes), but the mixture is put into rinsed out dariole moulds, or cups as preferred, to stand till wanted. Then turn it out of the moulds, and serve cold in whipped or plain cream, vanilla flavoured, and with preserved cherries; each little shape ornamented at the top with peel, or cherries, angelica or apricot jam.

At luncheon next day serve "remains," mashed up, cream sauce and all, as "Creamed Rice." Over the top scatter minced and browned almonds; serve hot or cold; apricot jam under rice if preferred; ornament with red cherries or angelica. For flavouring the cream in this pudding recipe used pounded vanilla in the sugar, as liquid vanilla would discolour it. Mrs. Wellington's Sauce (see Sweet Sauces) is also good with it.

Rice Pudding. No. 5. (Mrs. Husthwaite's.) Put into a pie-dish 2 ozs. of well-washed Carolina rice, 1 tablespoonful of finely-chopped suet, and a little salt, 1 pt. of new milk, sugar to taste, and a grate of nutmeg; bake in a slow oven 2 or 3 hours.

Rice Pudding. No. 6. "Nursery Rice Pudding." (Deskrie. 1859.) 2 tablespoonfuls of rice (not quite full), put into a large pie-dish, which you then fill to the brim with cold water; leave the rice to swell a long hour, then strain the water off through a sieve, and put the rice into a stewpan.

Wipe the pie-dish dry and then fill it to the brim with new milk (to see how much it will hold), and pour this milk over the rice in the stewpan. Fill the pie - dish to the brim with milk a second time and pour the second quantity also over the rice, and put a stick of cinnamon into the stewpan with the milk and rice. Do not cover the stewpan, but put it on the stove or over a clear slow fire, that the mixture, often stirred, may come very gradually to the boil; even when it boils it is not done, and must still be frequently stirred till it looks thick and creamy, and is tender; then take off the fire, take out cinnamon, sweeten with 2 spoonfuls of sugar and let it get all but cold. Now take 4 eggs, break the yolks into a basin and beat them well. Beat the whites to a stiff froth by themselves, and put them on a sieve. Just before pouring the mixture into the pie-dish, i.e., when the rice is quite cold, stir the 4 yolks of egg in and add the 4 whites.

When baked the pudding should look as if meringued at the top. Marrow makes delicious baked rice "Nursery" Puddings, if used instead of eggs (see Short Sugar Paste, under Paste and Pastry).

Rice Pudding. No. 7. Mrs. Stubbington's Ground Rice. (1882.) This is steamed in a mould lined with dessert fruits. Frothed sauce, see Sweet Sauces, served in boat and also round pudding.

Boil ½ pt. of milk with a little sugar; then mix 2 tablespoonfuls of ground rice with a little cold milk, and stir into the boiling milk; add the yolks of 2 eggs, beat the 2 whites to a stiff froth; flavour with lemon or with vanilla; add in the frothed whites and pour into the mould.

Steam 1 hour.

The fruits give it a "dressed" look, and it is a very light pudding. Rice Cake Pudding requires a small teacupful of rice to 12 pts. of milk. First wash the rice well, then drain it and put it into a stewpan and just cover the rice with milk. Put the lid on, but stir often till it boils; then draw to one side to simmer 2 hours, adding the rest of the cold milk gradually. Then proceed as for Semolina Pudding, No. 1, but use 3 yolks only and 2 whites, sugar, lemon peel, no butter; add the whisked whites lightly at the last; steam or bake.

Rizine Pudding. (Isa. Emslie. 1895.) 1 qt. of milk to come gradually to the boil with a teacupful of rizine stirred in. Boil for 10 minutes, stirring on all the time.

Then take it off and mix in a dessertspoonful of sugar, also the grated rind of a lemon or 3 drops of essence of lemon.

Then work in, one by one, the yolks of 4 eggs, keep back the whites, whipped to a stiff froth, and add them lightly in at the last. Bake 1 hour in a buttered pie-dish in a moderate oven.

Roll Pudding, of Genoa Pastry (Cataldi's "Fourré Polonais"). This Genoa pastry makes excellent sweet sandwiches, or, cut like patties or tartlets, looks pretty filled with preserved fruits or jam. ¼ lb. pounded sugar sifted, ¼ lb. flour, 3 ozs. fresh butter, yolks of 3 eggs, and well-beaten whites of 6 eggs.

Weigh the butter, and work it to a cream; next add the sugar; break in 3 yolks of egg and beat some time; flavour with a teaspoonful of orange-flower water, or, if you prefer, with vanilla or lemon peel. Beat up the 6 whites in another basin to a stiff froth; leave them whilst you mix in the flour to the other things, and add the frothed whites at the last. Place on a baking sheet lined with greased paper, and bake in a quick oven; when baked, take out and spread rapidly with heated apricot jam or green gooseberry jam (see Jams, &c.), and roll it up before it stiffens; ice the top with coffee, lemon, or vanilla - flavoured sugar; when sliced you should see three layers of jam. It is cut like a common baked roll pudding.* (See also Genoa Pastry, under Sweet Dishes.) Roly-Poly Pudding. (Sherwood.) Take 8 ozs. flour to 6 ozs. fresh beef suet, chopped fine, or mutton suet would do nearly as well if very carefully picked; use a little water to mix it; work lightly to a dough; knead into a roll and boil it in a cloth till mellow - this paste should be almost transparent.

Serve as a bolster - shaped suet pudding with treacle in a boat; or spread it with jam before boiling and then roll it up.

Roydon Citron Pudding. (Mrs. Temple Frere.) Good either hot or cold.

The pudding mixture is of the following: 1 lb. pounded loaf sugar, ¼ lb. butter, 1 white of egg, 4 yolks of egg, ³¼ oz. of citron peel in long slices, 1½ oz. of orange peel, and a little essence of kernels to flavour.

Slice the peel in as long pieces as you can; first line the bottom and sides of the dish with puff-paste, and then lay the peel at the bottom of the dish on the paste. Pour the mixture and bake the pudding slowly - it should take at least 1½ hours to bake. Roydon Cup Puddings.

Weigh 3 or more eggs in their shells; also equal quantities in weight of flour, butter, and sugar. Let the eggs be well beaten, and add to them the flour, sugar, and butter, mixing all well with a fork. Add citron and candied lemon peel, chopped small, and bake in cups half an hour.

Rusk Pudding. No. 1.

Line a mould throughout with dried fruit.

Make a rich custard by boiling 1 pt. of milk and 12 pt. of cream, sweetened to taste, and flavoured if you like.

Take 10 yolks and 1 white of egg and beat them well, and when the milk, &c., is cool, add it to the eggs, beating well with a whisk; let it get cold. Take apricot jam, and with it join together pairs of rusks, or of "tops and bottoms," then dip the rusks, both sides, well in the cold custard and fill the mould with them, pouring over all a full glass of brandy or wine first, then the remainder of the custard. Steam the pudding - not cooking it too fast - and serve it with plenty of German Sauce (see Sweet Sauces).

Be sure the pudding mould is dry, and greased with well-clarified butter, or the pudding will turn out ragged.

Rusk Pudding. No. 2. (Mrs. Stubbington, 25, Augusta Gardens, Folkestone. 1882.) Make a cold custard of ½ pt. of milk, 3 eggs, and 3 ozs. of sugar. Line a mould completely with dried cherries; take the rusks and dip them in the custard and lay in the mould; put raspberry jam in between each layer; fill the mould with the custard, and steam for about 1 hour; turn out, and serve with a frothed wine sauce.

This is not so rich as the previous recipe; any broken bits of rusk answer for it. * This recipe was quoted by permission in Miss Hilda Duckitt's "Diary of a Cape Housekeeper" (Messrs. Chapman and Hall), an excellent book of recipes. Genoa pastry is there by misprint called Geneva pastry. Emslie makes a similar good rusk pudding with stoned pudding raisins, instead of cherries, no jam, fruit sauce round it. Either steamed or baked. Russian Pudding. (Beechwood.) Put the following ingredients in a buttered mould: 12 penny sponge biscuits, soaked in a glass of sherry, 8 tablespoonfuls of red currant jelly, and 3 of apricot jam or apple jelly, a few stoned raisins, a few pieces of candied orange and lemon peel, the yolks of 5 eggs and the whites of 3; all well mixed together. Boil 4 hours or steam 2 hours, and serve with German Sauce (See Sweet Sauces.) Sago, or Tapioca Pudding.

The large sago or tapioca requires 2 hours to swell, and must be very slowly heated to boiling point; use 4 eggs, &c., as in Rice Pudding, No. 6. N.B. — All these puddings are better when flavoured with the finely - grated rind of a lemon instead of cinnamon; or rub lemon peel on the sugar, and then grate the sugar into the mixture when you add the yolks of egg.

If you use small sago, it must be swelled like the whole rice in the Rice Pudding, but use only one pie - dishful of milk, and stir often. It will merely require heating slowly to boiling point; 3 or 4 eggs, &c., used as for Rice Pudding, No. 6 (see that recipe under Rice Puddings).

Sago Pudding. See also "Tapioca Pudding, to look like thick cream." St. Andrew's Pudding. (Beechwood.) 1 tablespoonful of flour mixed with a little milk; add the yolks of 3 eggs, beat all well together. Sweeten to your taste, and flavour with a few drops of essence of kernel or vanilla. Have some boiling milk ready, in which mix it well till it becomes a thick paste, then add the whites of the 3 eggs beaten to a stiff froth. Mix all well together, and put it in a pie-dish into the oven. Bake for nearly an hour in a moderate heat. Scalded Pudding. (Beechwood.) Boil ½ pt. of milk, mix 3 small spoonfuls of flour with a little cold milk, and add it to the other. Let it simmer till near boiling. Add 3 ozs. of butter, sugar to your taste, the juice of a lemon and half the rind, 4 eggs well beaten. Mix all together, lay puff-paste round the dish, and bake it 20 minutes. Scarborough Pudding.

Take 3 whole eggs, beat them well; have the same weight of pounded sugar, butter and flour. Gently warm the butter to a cream, mix all together, and boil nearly 4 hours; and serve with a sauce of melted butter, sugar, and lemon juice, with about a teaspoonful of brandy added.

Semolina Pudding. See Semolina for Luncheon, under Sweet Dishes. Semolina Pudding. No. 1 - Steamed. (Mrs. Thomas.) stir 2½ tablespoonfuls, not large ones, of semolina and 1½ pts. of cold new milk are stirred together over the fire, till a minute or two after it boils, to keep it smoothon in fact till stiff. It is then taken off, and you add 2 ozs. of butter and 3½ ozs. of sugar, also the grated rind of a lemon to flavour it.

It must be all but cold before you add 4 yolks of egg, 1 at a time, and work them well in as for a soufflé.

Then beat up 3 only of the whites in a clean basin to a stiff froth and keep separate. Line a plain, well-buttered mould with dried cherries, or with pounded ratafias or sultanas, round the top and down the sides; then beat the 3 whipped whites well into the pudding mixture, and pour all into the mould. Steam close covered for an hour or more simmer slowly, or it will not turn out perfect - turn out and serve with German Sauce (see Sweet Sauces).

This pudding may be made with rice instead of semolina as follows: Wash a teacupful of rice well in water, then swell it fully 2 hours in 1½ pts. of new milk; add the milk gradually, as the mixture thickens; it must stand quite on the side of the fire; stir it till it boils, but not after, then proceed as above. Semolina Pudding. No. 2. Turin. Baked. The mixture is stiffer than for the steamed pudding: 3 eggs to 1 pt. of milk, and 3 spoonfuls of semolina. Boil the milk and semolina thoroughly together 2 hours, with 1 oz. of butter and a little spice, or you may use a little lemon rind instead of spice. First it must come to the boil, and then be drawn to the side to stew covered for the rest of the time; stirred now and then; let it get cold, then sweeten and flavour. Beat the eggs up with a fork, and then add them strained to the semolina in a basin. Add sultanas or currants and chopped candied peel.

Have a well-buttered mould or round basin well lined with bread - crumbs, put in the pudding mixture, and bake it.

If the mixture does not seem firm enough, add the yolk of another egg. Hand a Fruit Sauce (see Sweet Sauces) in a boat with this pudding. Semolina Pudding. No. 3. Francesco's. Baked.

Boil a teacupful of semolina in 1 pint of milk till it gets quite thick, which it should do in 10 or 15 minutes. Take the stewpan off the fire, and break in the yolks of 5 eggs (keeping back the whites). Add ½ oz. of chopped peel, 2 ozs. of currants, and about 2 tablespoonfuls of pounded sugar.

Mix all well together, and leave in the pan to get cold. Whip up the 5 whites to a stiff froth, and add them to the mixture, mix all well together, pour it into a buttered "border" mould, such as you use for a Baba, and bake an hour at least in a slow oven. It should, when turned out, be a nice brown. Serve with Currant Jelly Sauce (see Sweet Sauces), or with Strawberry Syrup (see Fresh Fruit Syrups, under Jams and Jellies). Sir Watkin Williams Wynn's Pudding. 3/4 lb. of bread crumbs, 3/4 lb. of beef suet chopped fine, 3/4 lb. of pounded loaf sugar, the juice of 2 lemons and their rind grated, 4 eggs, beating the whites to a stiff froth alone, and adding them at the last. Mix all well; steam 4 hours. Serve Wine Sauce or German Sauce in a boat with it (see Sweet Sauces).

Skye Pudding. Cold. (Rev. E. Coleridge.) This is very simple, if you can get Devonshire cream. A stiff but thoroughly cooked rice pudding is turned out of a mould and studded over with bits of jam of many sorts; fill the dish on which it is served to the brim with plain cream, and put Devonshire clotted cream over the pudding. To be eaten cold.

As a variety the hollow centre of the mould is filled with plain cream, and the pudding then covered with Devonshire cream.

Soufflés. See Sweet Dishes.

Sultana Pudding. No. 1. (Mrs. Vivian.) Take a well-rasped French roll; cut it first into thin slices, then soak in cold milk; let the bread take up as much milk as it will, pour off the rest of the milk, and beat the roll up well.

Next, beat up 4 eggs by themselves, and sweeten to your taste; shred ½ lb. suet fine; pick and clean ½ lb. sultana raisins; mix all well together. Butter a mould or basin well, pour in the mixture, allow room for it to swell, and boil 8 hours. The mould or basin should be tied tight in a well-floured cloth. When the pudding is cut, the sultanas should have quite lost their shape from long cooking. You can add chopped peel if liked, or fresh lemon peel and lemon juice, but it is really better without lemon juice.

Serve Schaum Sauce, No. 2 (see Sweet Sauces), with it. Sultana Pudding. No. 2. (By Mrs. Challen, Anaconda House, Marine Parade, Worthing. 1882.) Like a very light bread pudding. A small basin (not pie-dish) well buttered, and then lined all over with quite a mosaic work of sultanas. Fill the basin with small pieces of light French roll cut into dice, but put no butter. Strew a little picked, very fresh beef suet (about 1 oz. of suet will do) between each layer of bread, also a little chopped candied peel; then pour over all a custard of 2 eggs and milk, sweetened to taste, and flavoured with a little grated lemon peel or spice.

Steam and turn out.

For Sauce: This Wine Sauce*: Take 6 largeish lumps of sugar, melted in a little warm water and cleared, to which add a glass of white wine. Serve the sauce hot and clear. Sultana Pudding, No. 3. "Sunday Pudding." (Isa. Milne. 1891.) ¼ lb. of each of these: Suet, bread-crumbs, sugar, and sultanas, 2 ozs. of chopped candied peel, 2 whole eggs - all mixed up.

With this half fill a mould previously buttered and slightly sugared; tie the mould up in a cloth floured inside. Boil the pudding 8 hours, renewing the water as it wastes. Hand a frothed wine sauce in boat with it.

Tapioca Pudding. See Sago Pudding.

Tapioca Pudding, to look like thick Cream. (Mrs. Wood. 1880.) Take 3 tablespoonfuls of tapioca, sago, or rice, to 1 qt. of milk, sweeten to taste, and bake 2½ hours in a slow oven.

Tudor Perfection Pudding. Cold.

Make this in the morning for late dinner.

To a custard of 8 eggs with a pint of milk, add a teacupful of cream sweetened with ½ lb. of sugar and flavoured with 2 tablespoonfuls of noyau. Stiffen it with as little gelatine as possible to make it stand, rather under 14 oz. cooked in the custard. Ice it instead of putting more gelatine. Rinse a mould in cold water, put it on plate of crushed ice. Line mould ½ inch thick with "tutti-frutti" (preserved cherries, whole pistachios, chopped angelica, moist ginger, candied peel). For this dip each bit of fruit in jelly rather highly flavoured and sweetened, and make a mosaic of * This is recipe for Wine Sauce, No. 3, under Sweet Sauces. it, putting it into the mould with a larding needle. Bury the mould in ice and pour in the custard cool, but not cold, to fill up; ice the pudding at once.

Turkish Pudding. (Beechwood.) Take a piece of sponge cake, scoop out the middle and soak the cake in 2 glasses of white wine. Have ready some apples, cored, quartered, and baked, over which must be sifted nutmeg and sugar, or flavour the apples with quince. Make a custard of ½ pt. of milk flavoured with essence of kernels and ¼ pt. of good thick cream, and pour this boiling hot on 8 well-whipped yolks of eggs, stir slowly till thickened. Fill up the hole in the soaked sponge cake with the apples and custard, and keep it hot in the screen. Take the 8 whites of egg and whisk them well to a good stiff froth, and have ready some double-refined sifted sugar to whisk at last with it. With this froth cover the pudding. If for a party, ornament it with dried cherries, or pieces of damson cheese, or black currant cheese.

This pudding is also excellent when frozen.

Tuxford Pudding. (German Cook at Goodwin's Hotel. 1888.) Mix 3 eggs and a good tablespoonful of flour to a light batter in ½ pt. of milk; then strain the batter into a well-buttered mould; cover it with white kitchen paper, and steam for 10 minutes; then drop a dessertspoonful of strawberry jam into the centre, replace the paper top, and steam the pudding ½ hour longer. Turn out, and send to table at once.

The strawberry jam should not show (any kind of jam will do). Any kind of sweet sauce may be served round this pudding. Vanilla Pudding. French. (Mr. Courtenay.) Lady Bell calls this a "Bordeaux Pudding."

Boil a third of a stick of vanilla in 1 qt. of milk, with 6 ozs. of fine sugar. Beat up 10 yolks of egg in another vessel and pour the hot milk gradually upon them. Pour it backwards and forwards several times. Pass it through a fine sieve, and put it into a plain mould which is placed in the bain-marie, without boiling. You may keep back about a sixth part to use later as custard to garnish the pudding, giving it a simmer-up first. Let it cook very slowly, taking care not to let it boil. Do not turn it out of the mould till it is cold.

Venetian Pudding. Cold. (R. M. Beverley.) To 1 pt. of custard, flavoured with a teaspoonful of brandy, add ½ oz. of gelatine, thoroughly dissolved in a little water.

Rub off the rind of a lemon on lump sugar, and mix its juice with the lemon-flavoured sugar and 2 tablespoonfuls of cream. Whisk this for a short time, and add the custard to it.

Take slices of sponge cake, soaked in raisin wine or in Madeira that has been well sweetened with sugar.

First put a little of the custard into the mould, then a layer of soaked cake, sprinkled with dried cherries, or any other kind of preserve; then another layer of custard, and so on till the mould is full.

Let it stand till set, and then serve - cold.

Venus Pudding. Cold.

Ornament a well-buttered plain quart mould with preserved ginger. Make a good custard with 12 yolks and 6 whites of egg, cream and sugar to taste, and enough milk (about 12 pts.) to fill the mould, with 1 oz. of isinglass dissolved in the milk, add a glass of sherry, brandy or rum, and put into the mould.

For Sauce: Put aside a little of the custard for sauce, add ginger syrup to it, and serve cold round the pudding.

Vicarage Pudding. (Beechwood.) 6 eggs well beaten up together, leaving out the white of one. Then add 1 tablespoonful of flour, 1 pt. of good milk, and a little salt.

Mix them well together, and let them stand 2 hours. Then stir them and tie them in a basin covered with a cloth. Put the basin into boiling water, and let the pudding boil for ½ hour.

Turn it out on to a dish, and cover it with a wine sauce. Victoria Pudding. (No. 1.) 1 pt. of milk, ¼ pt. of cream, nearly 1 oz. of isinglass, the peel of 1 lemon, 1½ lb. of sugar - boil all together ½ hour.

Have ready the beaten yolks of 6 eggs, pour the boiled milk on them, return it to the stewpan, stir till thickened, but do not let it boil; strain it and let it stand till cold. Whisk 5 of the whites of the eggs and add them to the custard with a little brandy or sherry.

Set some dried cherries, apricots, or greengages cut small, in the mould and decorate it according to your taste before you pour in the pudding mixture. The lightness of the pudding depends on the whisking of the whites of egg. The following, though also called Victoria Pudding, is quite a different recipe: (No. 2.) Take ½ lb. fresh suet minced very fine, ½ lb. of stale bread-crumbs, ½ lb. white sugar, and mix all well together; add a little candied peel, and half a pot of orange marmalade. Mix all well again in a basin with 4 eggs well beaten, and the juice of a lemon. When thoroughly mixed, put it in a mould, tie up close in a cloth, and boil 3 hours. Serve with German Sauce (see Sweet Sauces). Vienna Pudding for Luncheon (Cold) is baked in a round sponge-cake tin, and is made like Seed Cake, No. 1 (see Cakes), but omit the seeds. When baked slice it and rebuild pudding, spreading jam between slices to show 3 layers of jam when cut. Ice the top of the pudding when cold.

Wafer Puddings. No. 1. (Mrs. Wood.) Boil ½ pt. of milk with 1 oz. of butter and a little thin lemon peel. When cold add by degrees 2 dessertspoonfuls of flour, 1 spoonful of white sugar and the well-beaten yolks only of 4 eggs.

Mix all together and bake in saucers 20 minutes.

Wafer Puddings. No. 2. (Ormsby Hall.) Boil ½ pt. of new milk, pour it into a basin, add to it 2 ozs. of butter, stirring occasionally till it has melted. Beat up 3 yolks of egg and 2 whites; add a tablespoonful of flour, and white sugar to taste. When the milk and butter are cold mix all together; bake in saucers 20 minutes in a quick oven.

Waffle Pudding. See George IV. Pudding, from the remains of which it is made - the waffles or pancakes being sliced, and a custard added no jam in pudding. A little cream improves custard for both puddings. It softens and mellows generally. Same sauce as for George IV Pudding.

JNI S