Mrs. Roundell's Practical cookery book

Cabinet Pudding-. — (j Family Recipe.) — Take a tin mould five inches deep, and wider at the top than at the, bottom. Let the inside be covered with butter, and then arrange dried cherries (or picked raisins) on it. Pill the mould three parts full with sponge cakes cut in pieces and ratafia cakes intermixed. Moisten them with a gill of brandy and the same of sherry. (Curacoa is better than brandy, and Madeira is better than sherry for this.) Just before the mould is ready for the stewpan pour in a sufficient quantity of cold custard to fill up all the spaces between the cakes. Cover the mould with a buttered white paper, put it in a stewpan of boiling water, and let it simmer for one hour. You will want five sponge cakes, a quarter of a pound of ratafia cakes, three-quarters of a pound of dried cherries, and one pint of custard. Bread Pudding". — ( Family Recipe.) — Eight ounces of breadcrumbs, one tablespoonful of flour, four ounces of beef suet minced to a powder, two eggs, two ounces of currants, a tablespoonful of moist sugar, a little chopped lemon-peel, and a very little nutmeg. Mix all with a little milk, and steam the pudding in a buttered mould for two hours. Or bake the mixture in little cups, adding a little cream and another egg. Peasant’s Pudding". — ( Family Recipe.) — Fill a deep tartdish with alternate layers of well-sugared fresh fruit, and thin slices of the crumb of a light stale loaf. Let the top layer be of fruit, and sprinkle on that a dessertspoonful of lemon-juice. Bake for half an hour. Custard Pudding-. — ( Family Recipe.) — Take one whole egg and the yolks only of two more, add them, off the fire, to a gill of new milk which has been previously boiled with a little lemon-peel grated into it. Steam the whole together about twenty minutes. PLAIN PUDDING Plain Pudding1. — ( Family Recipe.) — Three spoonfuls of flour, three eggs, and a pint of cream. Simmer for one hour and ten minutes. Brown Bread Pudding*. — Half a pound of brown bread crumbs, of currants, and of sugar, six ounces of powdered suet, five eggs, and a gill of brandy. Steam for two hours. Muffin Pudding’.-— Take the outsides off three muffins, tear the insides into thin slices, and put them in a pint basin. Beat four eggs well, and take as much milk as the muffins will absorb. Let it stand a while, and do not stir it. Add a little sugar and dried cherries between every alternate layer of muffin. Bake one hour. Prussian Pudding’S. — ( Family Recipe .) — Take a pint of thick cream, a teacupful of melted butter, three spoonfuls of flour, and a little nutmeg. Beat the yolks of five eggs and the whites of two very smoothly with a little sugar. Add the other things to the eggs. Bake half an hour in buttered cups. This will make five small puddings. Wentworth House Batter Pudding-.— {Family Recipe.) — Take one pint of milk, three eggs, six spoonfuls of flour, beat them well together for a long time till it is quite hard. Put it into a basin, tie a cloth over it, and let it boil three hours. Take it out of the pot, and let it stand half an hour by the fireside before serving.