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Classic
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page 137
three or four hours. A few spoonfuls of fresh small beer, or one of yeast, will
answer instead of eggs.
Or Snow
is an excellent substitute for eggs, either in puddings or pancakes. Two large
spoonfuls will supply the place of one egg, and the article it is used in will
be equally good. This is an useful piece of information, especially as snow
often falls at the season when eggs are dearest. Fresh small beer, or bottled
malt liquors, likewise serve instead of eggs. The snow may be taken up from any
clean spot before it is wanted, and will not lose its virtue, though the sooner
it is used the better.
Note.-The yolks and whites beaten long and separately, make the article they are
put into much lighter.
Almond Puddings.
Beat half a pound of sweet and a few bitter almonds with a spoonful of water;
then mix four ounces of butter, four eggs, two spoonfuls of cream, warm with the
butter, one of brandy, a little nutmeg, and sugar to taste. Butter some cups,
half fill, and bake the puddings.
Serve with butter, wine, and sugar.
Baked Almond Pudding.
Beat fine four ounces of almonds, four or five bitter ditto, with a little wine,
yolks of six eggs, peel of two lemons grated, six ounces of butter, near a quart
of cream, and juice of one lemon. When well mixed, bake it half an hour, with
paste round the dish.
Small Almond Puddings.
Pound eight ounces of almonds, and a few bitter, with a spoonful of water; mix
with four ounces of butter warmed, four yolks and two whites of eggs, sugar to
taste, two spoonfuls of cream, and one of brandy; mix well, and bake in little
cups buttered. Serve with pudding-sauce.
Sago Pudding.
Boil a pint and a half of new milk, with four spoonfuls of sago nicely washed
and picked, lemon-peel, cinnamon, and nutmeg; sweeten to taste; then mix four
eggs, put a paste round the dish, and bake slowly.
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