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Classic
Cook Books
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page 107
and tie it up close; put it in six quarts of boiling water, and fill your pot as
it wastes, with boiling water. Keep it boiling at least six hours.
TRANSPARENT PUDDING.
Take half a pound of loaf-sugar, put it in a saucepan; break on it eight eggs,
beat them well together; then add half a pound of butter, beat it again; add a
nutmeg, or a tea-spoonful of essence of lemon, set it on the fire, stir it till
it thickens a little, but do not let it cook. Spread your pans, with rich crust,
or puff-paste, pour it in, and bake in a moderate oven.
TO MAKE NEWCASTLE PUDDING.
Butter a mould, and stick it all round with cherries or raisins, fill it up with
bread and butter, and steam it about half an hour. When you put it in a dish, to
send to the table, have a rich sauce accompany it.
GOOSEBERRY CHEESE.
Pick them very carefully, both blossoms and stems, lay them in a basin of cold
water for an hour, then bruise and pound them to pieces. Put them in a brass
kettle, stir them over the fire until tender, then add a pound of loaf-sugar;
then boil it until quite thick, and of a pale, clear green. Stir it all the
time.
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Classic
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