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Classic
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page 177
pudding out of the stove, and set it to cool. When cool, spread over it a layer
of acid preserve or jelly, such as plums, apples, grapes, or currants. Then
finish it by making an icing or meringue of the whites of the eggs, beaten up
with a full cup of white sugar; flavor this with lemon extract, and then put the
pudding again in the stove, and brown. If for a small family, use a pint of milk
and half of all the materials mentioned. This is considered an elegant dish for
any occasion.
A DELICIOUS PUDDING, VERY EASILY MADE
Butter some thin slices of rolls; lay them in a pudding-dish with currants and
citron cut up fine, and strewed between the slices. Then pour over the rolls a
custard made of a quart of milk, four eggs and half a pound of sugar; flavor
this and bake lightly.
PRINCE ALBERT'S PUDDING
Take one-half pound of butter, one-half pound of grated bread crumbs, one-half
pound of sugar, the juice of two lemons with the rinds grated in; add six eggs
well beaten, a glass of brandy and four tablespoonfuls of marmalade. Steam this
pudding in a mould and serve with wine sauce.
COCOANUT PUDDING OR PIES
Break a cocoanut and save the milk; peel off the brown skin, then throw each
piece into cold water, and let it stay a few minutes to cool; take the pieces
out, wipe dry and grate; add their own weight of white sugar and half the weight
of butter; rub the butter and sugar to a cream, add five well beaten eggs, and a
cup of milk; last of all, throw into the mixture the milk
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