Modern cookery, in all its branches

Infuse in a pint of new milk half a pod of vanilla, cut into short lengths, and bruised; simmer them gently together for twenty minutes, and strain the milk through muslin to half a pint of cream ; put these again on the fire in a clean saucepan, with three ounces of fine sugar, and pour them when they boil, to the beaten yolks of eight very fresh eggs. Stir the mixture often until it is nearly or quite cold, and boil it as gently as possible for an hour in a well- buttered mould or basin that will just hold it. Let it stand for five minutes at least before it is turned out ; dish it carefully, strew, and garnish it thickly with branches of preserved barberries, or send it to table with a rich syrup of fresh fruit, or with clear fruit-jelly, melted. We have had often a compote (see Sweet Dishes) of currants, cherries, or plums served, and greatly relished with this pudding, which we can recommend to our readers as an extremely delicate one. The flavouring may be varied with bitter almonds, lemonrind, noyau, or aught else which may be better liked than the vanilla. New milk, 1 pint ; vanilla, 1/2 pod : 20 minutes Cream, 1/2 pint ; sugar, 3 oz ; yolks of eggs, 8 : 1 hour. Obs. — The cook must be reminded that unless the eggs be stirred briskly as the boiling milk is gradually poured to them, they will be likely to curdle. A buttered paper should always be put over the basin before the cloth is tied on, for all custard puddings. COMMON CUSTARD PUDDING. Whisk three eggs well, put them into a pint basin, and add to them sufficient milk to fill it : then strain, flavour, and sweeten it with fine sugar ; boil the pudding very softly for an exact half hour, let it stand a few minutes, dish, and serve it with sugar sifted over, and sweet sauce in a tureen, or send stewed gooseberries, currants, or cherries to table with it. A small quantity of lemon-brandy, or of ratifia can be added, to give it flavour, when it is made, or the sugar with which it is sweetened may be rasped on a lemon or an orange, then crushed and dissolved in the milk ; from an ounce and a half to two ounces will be sufficient for general taste. prince Albert’s pudding. Beat to a cream half a pound of fresh butter and mix with it by degrees an equal weight of pounded loaf-sugar, dried and sifted ; add to these, after they have been well beaten together, first the yolks, and then the whites of five fresh eggs, which have been thoroughly whisked apart ; now strew lightly in, half a pound of the finest flour, dried and sifted, and last of all, half a pound of jar raisins, weighed after they are stoned. Put these ingredients, perfectly mixed, into a well-buttered mould, or floured cloth, and boil the pudding for three hours. Serve it with punch sauce. We recommend a little pounded mace, or the grated rind of a small lemon, to vary the flavour of this excellent pudding ; and that when a mould is used, slices of candied peel should be laid rather thickly over it after it is buttered. Fresh butter, pounded sugar, flour, stoned raisins, each $ lb. ; eggs 5 ; 3 hours [chap. XX. GERMAN PUDDING, AND SAUCE. (VERY GOOD.)