Put the flour into a bowl and removing the skin from the suet, chop it very finely and mix it with flour. When these are well mixed add the milk and sugar. Put the bi-carbonate of soda upon a plate and make it smooth with the back of a spoon, add this with the salt the other ingredients and stir all very thoroughly to- gether. Pour the pudding into a well greased pudding mould and put on the cover, place the mould into a large saucepan, cover it with boiling water and let it boil there- in for three hours. When done remove the mould from the boiling water, let it cool for a moment, and turn the pudding out upon a hot platter, and serve with a hard or wine sauce ; to pre- pare which see pages 168, and 168. Auut Martha's Pudding. — Six ounces of bread crumbs, one gill of milk, yolks of three eggs, whites of two eggs, one teaspoonful of essence of vanilla, three ounces of sugar, one-half dozen of preserved cherries✪ Aunt Martha's Pudding. Grease a pint pudding mould thoroughly inside with 146 PUDDINGS. butter ; stick into the bottom of it the preserved cher- ries in order that they may garnish the top of the pud- ding. Put the milk into a small saucepan and bring it to the boiling point, and putting the bread crumbs into a basin, throw over them the boiling milk. Place in a separate bowl the yolks of eggs, and with them the sugar, and beat these well together. Whip the whites of the eggs into a stiff froth, and mix them lightly together with the yolks and sugar. Add to this the essence of vanilla, and mix this together with the soaked bread crumbs and milk, stirring all thoroughly. Pour the pudding now into the mould, cover the mouth of it with a piece of greased kitchen paper, place the mould into a saucepan containing sufficient water to reach half way up its sides, and boil the pudding therein for one hour and twenty minutes. When done, take the mould from the water, and let- ting it cool for a moment, turn the pudding out upon a hot platter and serve with a jam sauce, the recipe for making which, will be found upon page 167. Cabinet Pudding. — One dozen lady fingers, one ounce of ratifias, four eggs, one ounce of sugar, three ounces of stale cake, one pint of milk, one teaspoonful of essence of vanilla, one dozen preserved cherries✪ Cabinet Pudding. Grease the sides and bottom of the interior of a pint and a half soufH6 tin. Arrange in the bottom of this the cherries, so that when the pudding is turned out they may garnish its top. Line the mould with the lady fin- gers, placing them perpendicularly around with their flat sides against the sides of the mould. Break up what remains of the lady fingers and throw the pieces into the LEMON PUDDING, 147 centre of the mould. Crush the ratifias in the hand, and throw them in also, and upon this, the stale cake broken into small irregular pieces. Put the sugar into a bowl, and with it the eggs, beating these together until very light with a fork. When this is beaten, add to it the milk and vanilla, pour this mixture into the mould slowly, letting it have time to soak into the cake, and so making room enough for all of the liquid. When filled, cover the mould with a piece of greased kitchen paper, and standing it into a saucepan containing sufficient boiling water to reach half way up the sides of the tin, allow the pudding to boil in this for one hour and twenty minutes. When done, remove the mould from the saucepan, let it cool a moment, and then turning the pudding out upon a fiat pudding dish, serve it immediately with a lemon sauce poured around, the directions for making which, will be found among the sweet sauces, page 167. Iiemon Pudding. — Six ounces of flour, three ounces of butter, one-half gill of cold water, one grain of salt, three lemons, three ounces of bread crumbs, five ounces of powdered sugar, one gill of cream, yolks of six eggs, whites of two eggs✪ Lemon Pudding.

AI-modernized reading of the original text

Put the flour into a bowl and removing the skin from the suet, chop it very finely and mix it with flour. When these are well mixed add the milk and sugar. Put the bi-carbonate of soda upon a plate and make it smooth with the back of a spoon, add this with the salt to the other ingredients and stir all very thoroughly together. Pour the pudding into a well greased pudding mould and put on the cover, place the mould into a large saucepan, cover it with boiling water and let it boil therein for three hours. When done remove the mould from the boiling water, let it cool for a moment, and turn the pudding out upon a hot platter, and serve with a hard or wine sauce; to prepare which see pages 167 and 168. Aunt Martha's Pudding. — Six ounces of bread crumbs, one gill of milk, yolks of three eggs, whites of two eggs, one teaspoonful of essence of vanilla, three ounces of sugar, one-half dozen of preserved cherries. Grease a pint pudding mould thoroughly inside with butter ; stick into the bottom of it the preserved cherries in order that they may garnish the top of the pudding. Put the milk into a small saucepan and bring it to the boiling point, and putting the bread crumbs into a basin, throw over them the boiling milk. Place in a separate bowl the yolks of eggs, and with them the sugar, and beat these well together. Whip the whites of the eggs into a stiff froth, and mix them lightly together with the yolks and sugar. Add to this the essence of vanilla, and mix this together with the soaked bread crumbs and milk, stirring all thoroughly. Pour the pudding now into the mould, cover the mouth of it with a piece of greased kitchen paper, place the mould into a saucepan containing sufficient water to reach half way up its sides, and boil the pudding therein for one hour and twenty minutes. When done, take the mould from the water, and letting it cool for a moment, turn the pudding out upon a hot platter and serve with a jam sauce, the recipe for making which, will be found upon page 167. Cabinet Pudding. — One dozen lady fingers, one ounce of ratifias, four eggs, one ounce of sugar, three ounces of stale cake, one pint of milk, one teaspoonful of essence of vanilla, one dozen preserved cherries. Grease the sides and bottom of the interior of a pint and a half soufH6 tin. Arrange in the bottom of this the cherries, so that when the pudding is turned out they may garnish its top. Line the mould with the lady fingers, placing them perpendicularly around with their flat sides against the sides of the mould. Break up what remains of the lady fingers and throw the pieces into the LEMON PUDDING, 147 centre of the mould. Crush the ratifias in the hand, and throw them in also, and upon this, the stale cake broken into small irregular pieces. Put the sugar into a bowl, and with it the eggs, beating these together until very light with a fork. When this is beaten, add to it the milk and vanilla, pour this mixture into the mould slowly, letting it have time to soak into the cake, and so making room enough for all of the liquid. When filled, cover the mould with a piece of greased kitchen paper, and standing it into a saucepan containing sufficient boiling water to reach half way up the sides of the tin, allow the pudding to boil in this for one hour and twenty minutes. When done, remove the mould from the saucepan, let it cool a moment, and then turning the pudding out upon a fiat pudding dish, serve it immediately with a lemon sauce poured around, the directions for making which, will be found among the sweet sauces, page 167. Iiemon Pudding. — Six ounces of flour, three ounces of butter, one-half gill of cold water, one grain of salt, three lemons, three ounces of bread crumbs, five ounces of powdered sugar, one gill of cream, yolks of six eggs, whites of two eggs.

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