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Classic
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page 59
a half pounds of sugar, three-quarters of a pound of flour, three-quarters of a
pound of breadcrumbs (soaked in one-half pint of milk), ten eggs, one apple
(chopped), a quarter of a pound of candied peel, one ounce of bitter almonds,
one ounce of sweet almonds. Boil gently for ten hours, and serve with brandy
sauce.
--E.S. WILLIS.
PORCUPINE PUDDING
Take six good apples. Peel and core them. Make a little syrup with sugar and
water. Let your apples cook in that syrup, roasting them. When the apples are
soft, take them out, put them in a flat dish. Let your syrup thicken a bit, pour
it over the apples, and let them get cool. Beat the whites of two or three eggs
stiff. Put it over the apples, shaping it in the form of a pudding. Stick in it
all over bleached almonds. Let it brown in the oven.
--MISS BANKS, S.C.
MERINGUE PIE
One pint of stale bread crumbs, one quart of milk, nearly one teacupful of
sugar, three eggs, leaving out the white of one for the meringue. Season the
pudding with the grated rind of one lemon. Mix all together and bake until you
can put the handle of a teaspoon in and it comes out clean. Then cover the
pudding with some preserves. Make your meringue of the one white of egg and
teacupful of sugar. Spread in on top of the preserves, and put in the stove
until it is lightly browned. You may double the receipt if more is wanted.
MONKEY PUDDING
Take about half a loaf of stale bread. Let it soak in nice milk (as much as you
would put for a bread pudding)
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