Cassell's dictionary of cookery

pint of new milk into a saucepan, with the thinlypeeled rind of a large lemon. Let it stand by the side of the fire, to draw out the flavour of the lemon, and, when it is warm, stir into it till melted a quarter of a pound of fresh butter. Let it get nearly cold. Mix two ounces of flour very smoothly with a little cold milk, and mix it gradually with the milk and butter. Sweeten the mixture with two table-spoonfuls of sugar, and put in the yolks of four, and the whites of two, eggs, well-beaten. Three-parts fill some ■well-buttered cups with the mixture, and turn out. Put two well-beaten eggs, two glasses -of sherry, and four lumps of sugar into an enamelled saucepan. Beat over the fire to a froth, pour round the puddings, and serve immediately. Time, to bake half an hour. Probable cost, Is., exclusive of the wine. Sufficient for eight or nine cups. German Pudding, Boiled —Put the thin rind of a large lemon into half a pint of milk. Let the milk stand for half an hour, then boil, and pour it over half a pound of stale crumbs of bread, finely grated. When cool, beat it with a fork, take out the lemon-rind, and add three ounces of butter, three ounces of sugar, and four eggs, well beaten. Butter a plain round mould rather thickly, put in a layer of the soaked bread-crumbs, &c., then a layer of either good jam or marmalade, and repeat until the mould is full. Put soaked bread at the top. Cover with buttered paper, tie the mould in a 'cloth, and boil or steam the pudding. Serve with -German pudding sauce {see German Pudding Sauce). Time, to boil or steam an hour and a half. Probable cost, Is. 6d. Sufficient for five 'Or six persons. German Pudding, Brown Bread.— Dry half a pound of brown bread in the oven the day before it is wanted, and grate it finely. Lot it soak for half an hour in a wine-glassful ■of sheny or boiling milk, and mix with it two ounces of fresh butter, three table-spoonfuls of sifted sugar,, two ounces of sweet almonds, blanched and pounded, a tea-spoonful of finelychopped lemon-rind, half a tea-spoonful of powdered cinnamon, two table-spoonfuls of picked r.-dsins, the same of currants, and the well- ■ beaten j'olks of six eggs. When these ingredients are thoroughly blended, butter a mould, I add to the above-mentioned ingTcdients the whites of the eggs, beaten to a fiiin froth, pour the mixture into the mould, and boil or steam the pudding. When sufficiently cooked, turn it out, and serve with wine or Gemian pudding sauce {see Gemian Pudding Sauce). Time to boil, an hour and a half. Probable cost, Is. 2d., exclusive of the wine and sauce. Sufficient for five or six persons. German Pudding, Rice (excellent).—