An old-world recipe book

or anything else in this manner, you never empty the Jarr, but as things come in season put them in, being all dried in the sun. Keep it filled with Vinegar. Prince Albert’s Pudding Beat to a Cream ^ lb. of fresh Butter, & mix to it by degrees I lb. of sifted Sugar, five Eggs beaten separately, yolks & Whites — strew in I lb. Flour & half a lb. jar of Raisins. Boil the Pudding three hours, a httle pounded Mace or the grated peel of a lemon is an improvement. Arrowroot Pudding Three Table Spoonsful of Arrow root to half a pint of Milk and one oz. Butter mixed with it. To be boiled till thick. 2 oz. loaf Sugar, 6 Bitter Almonds, 4 Eggs. Mix the Sugar, Almonds, Yolks of Eggs with the Milk, &c., and add lastly the Whites beat to a froth. Half an hour will bake it. Arrowroot Mange Three Table Spoonsful of Arrow Root with a little Milk to mix it. A pint of Milk put on the fire with two or three Bay leaves and four Oz. of Sugar. Pour the boiling Milk on the Arrow Root, stirring it well, and give the whole a boil up till it thickens. To be made the night before required. It should look like Blanc Mange. The Queen’s Favourite Pudding ^ lb. Suet, I lb. of grated Bread, i pint of Cream, 3 Eggs, I lb. Currants, I lb. Lump Sugar, the juice and rind of one lemon, beat all weU together for a quarter of an hour, to be baked in Cups. This will make six puddings. Sweet Pudding 2 oz. of Flour mixed in a pint of new Milk and boiled to the thickness of a Hasty Pudding. Six oz. of Sugar and butter beat together with the peel of a Lemon grated. Mix them with the Pudding when quite Hot. Six Eggs, leaving out half the Whites, to be well beaten and put to the other ingredients, just before cooking it. Half an hour will either bake or boil it. Orange Paste Lay Oranges in water three or four days, then boil them till they are tender, cut them in halves and take out all the pulp. To every pound of peel well pounded add a pound of Sugar. Separate the Pulp from the Skins and Seeds, and add to it its weight of Sugar. Then beat the peel and pulp well together, and boil about three-quarters of an hour. The Pudding To three eggs and two ounces of sifted Sugar, a quarter of a pound of Butter melted in a large teacupful of water, three tablespoonfuls of the Orange Paste, and the juice of one Lemon. The Butter must be cooled before it be mixed with the eggs. Put a nice Paste at the bottom of the dish, and bake the Puddings an hour. Little Baked Plum Puddings Crumbs of a penny loaf grated, a pint of new Milk poured boiling hot upon it. Let it stand till cold, put to it four eggs, a small piece of butter,' a quarter of a lb. of Currants, the same quantity of sugar ; bake them in large cups. ^ Treacle Plum Pudding Half a lb. of Currants, ^ lb. of Raisins, half a lb. of suet, one lb. of Flour 2 Table Spoonfuls of. Treacle, one pint of Skim Milk with a little Ginger. It must boil four hours. Light Plum Pudding Bread Crumbs, ^ pint Boiling Milk, } Pint Suet chopped fine, a pint Raisins, | lb. Sugar, 3 Teaspoonfuls of Flour, 3 Eggs. Boil two hours. Duke’s Custard