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Classic
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page 139
fifteen eggs well beaten, and as much fresh candied-orange as will add colour
and flavour to it, being first beaten to a line paste. Line the dish with paste
for turning out; and when filled with the above, lay a crust over, as you would
a pie, and bake in a slow oven.
It is as good cold as hot.
Baked Apple Pudding.
Pare and quarter four large apples; boil them tender, with the rind of a lemon,
in so little water that, when done, none may remain; beat them quite fine in a
mortar; add the crumb of a small roll, four ounces of butter melted, the yolks
of five and whites of three eggs, juice of half a lemon, and sugar to taste;
beat all together, and lay it in a dish with paste to turn out.
Oatmeal Pudding.
Pour a quart of boiling milk over a pint of the best fine oatmeal; let it soak
all night; next day beat two eggs, and mix a little salt; butter a basin that
will just hold it; cover it tight with a floured cloth, and boil it an hour and
a half. Eat it with cold butter and salt.
When cold, slice and toast it, and eat it as oatcake buttered.
Dutch Pudding, or Souster.
Melt one pound of butter in half a pint of milk; mix it into two pounds of
flour, eight eggs, four spoonfuls of yeast; add one pound of currants, and a
quarter of a pound of sugar beaten and sifted.
This is a very good pudding hot; and equally so as a cake when cold. If for the
latter, caraways may be used instead of currants. An hour will bake it in a
quick oven.
A Dutch Rice Pudding.
Soak four ounces of rice in warm water half an hour; drain the latter from it,
and throw it into a stew-pan, with half a pint of milk, half a stick of
cinnamon, and simmer till tender. When cold, add four whole eggs well beaten,
two ounces of butter melted in a tea-cupful of
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