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Classic
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page 92
Corn Pudding in Paste.
To two pounds of mush moderately warm, put three-quarters of a pound of butter,
the yelks of six eggs, the rind of one lemon, and juice of two; sugar and nutmeg
to your taste, and bake in paste as potato puddings. This is much admired.
Richmond Pudding.
Take one pound of raisins, stoned and chopped, half a pound of currants rubbed
in flour, a pound and a half of grated bread, a pound of suet shred fine, eight
eggs, two glasses of brandy, and two of wine; beat them all together, adding the
eggs at the last; dip your bag or cloth in boiling water and flour it well; pour
in the pudding and tie it up, leaving room for it to swell; allow it four hours
to boil; eat it with white sauce.
Suet Pudding.
Take half a pound of suet chopped fine, four tea-cups of flour, and five eggs;
beat these together with a quart of milk, and half a spoonful of salt; put in
three tea-cups of raisins just before you tie it up; they should be rubbed in
flour to prevent them from sinking; dried cherries, or pared dried peaches, are
very good instead of raisins; scald the cloth and flour it; leave room for the
pudding to swell.
If you put one-fourth corn meal, you can do with fewer eggs.
Cheese Cakes.
Take one quart of curd, after the whey has been strained off, mix with it half a
pound of fresh butter, an ounce of pounded blanched almonds, the whites of three
eggs, a tea-cup of currants; season with sugar and rose water to your taste, and
bake in plates with paste.
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