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Classic
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page 148
rose-water, a quarter of a nutmeg, and two ounces of sugar. Bake it in a shallow
dish lined with paste; and turn it out to serve, with a little sugar dusted
over.
An excellent Apricot Pudding.
Halve twelve large apricots, give them a scald till they are soft; mean time
pour on the grated crumbs of a penny loaf, a pint of boiling cream; when half
cold, four ounces of sugar, the yolks of four beaten eggs, and a glass of white
wine. Pound the apricots in a mortar, with some or all of the kernels; mix then
the fruit and oilier ingredients together; put a paste round a dish, and bake
the pudding half an hour.
Baked Gooseberry Pudding.
Stew gooseberries in a jar over a hot hearth, or in a sauce-pan of water till
they will pulp. Take a pint of the juice pressed through a coarse sieve, and
beat it with three yolks and whites of eggs beaten and strained, one ounce and a
half of butter; sweeten it well, and put a crust round the dish. A few crumbs of
roll should he mixed with the above to give a little consistence, or four ounces
of Naples biscuits.
A Green-bean Pudding.
Boil and blanch old beans, beat them in a mortar, with very little pepper and
salt, some cream, and the yolk of an egg. A little spinach-juice will give a
liner colour, but it is as good without. Boil it in a bason that will just hold
it, an hour; and pour parsley and butter over.
Serve bacon to eat with it.
Shelford Pudding.
Mix three quarters of a pound of currants or raisins, one pound of suet, one
pound of flour, six eggs, a little good milk, some lemon-peel, a little salt.
Boil it in a melon-shape six hours.
Brandy Pudding.
Line a mould with jar-raisins stoned, or dried cherries, then with thin slices
of French roll, next to which put ratafias, or macaroons; then the fruit, rolls,
and cakes
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