The handy dictionary of cookery

Put into a saucepan half a pint of milk and one ounce of butter. When it boils pour it over a breakfast-cup of bread crumbs ; allow them to soak ten minutes, then add a quarter of a pound of grated cheese. Stir all over the fire till thick ; do not allow it to boil or it will curdle. When this is done turn it out into a basin. After it is quite cool, mix in M4 two well-beaten eggs, a tiny pinch of salt, pepper, and mustard. Pour the mixture into a greased pie-dish ; cover the top with some small pieces of butter. Bake it in a moderate oven fifteen minutes. Pudding, Chestnut. Take twenty fresh chestnuts ; boil them three-quarters of an hour, blanch and beat them in a mortar to a paste. Beat six eggs, leaving out two whites, a little cinnamon and salt ; mix all together ; add a pint and a half of sweet new milk, and two ounces of butter melted. Sweeten to taste. Line your dish with puff paste or rough puff, pour in the pudding, and bake it. Pudding, Cocoa-Nut. Put into a basin a breakfast-cup of bread crumbs, pour over them half a pint of boiling milk, cover the basin, and allow them to soak ten minutes. Beat two ounces of butter to a cream with four ounces of sugar ; add to them the yolks of four eggs well beaten, half a pound of cocoa-nut grated, the juice of one lemon, and the soaked bread crumbs. Mix in very lightly the whites, which must have been beaten to a stiff froth. Blend all well together. Pour into a greased mould, cover the top with a buttered paper or a lid, place it in a saucepan of boiling .water, allowing the water to come half way up the sides of the mould. Steam it two hours. JVofe. — More boiling water must be added, as it is needed to cook the pudding. {Another way.) Put into a basin a quarter of a pound of grated cocoa-nut, a quarter of a pound of grated bread, two ounces of finely chopped suet, a quarter of a pound of sugar, half a teaspoonful of lemon juice ; mix well; pour over three-quarters of a pint of boiling milk j cover the basin, allow it to stand ten minutes. Butter a mould, ornament it with cherries or raisins. Beat up the yolks of four eggs, add them to the pudding; mix well, and stir in lastly and lightly the whites, which must have been beaten to a stiff froth. Pour into the mould ; cover with greased paper ; steam one hour and a half. To steam it is to place it in a pan of boiling water, allowing the water to come half way up the sides of the mould, being careful to add more water as it boils away. Pudding, Conservative. Place in a basin one ounce of ratafia biscuits, one ounce of macaroons, two ounces of sliced sponge-cake ; pour over them a quarter of a pint of boiling milk ; cover the basin and allow them to soak half an hour, then beat them well with a fork ; add to them the beaten yolks of three eggs and half a tablespoonful of sugar. Have ready a mould greased and ornamented with raisins or dried cherries, pour the pudding into it ; cover securely with a buttered paper ; place it in a pan of boiling water ; steam till firm in the centre. Serve with custard sauce. Nole. — The boiling water must only come half way up the sides of the mould. f Pudding, Crystal Palace.