Hilda's "where is it?" of recipes

Pare and core one pound of apples ; put them in a stewing-pan, with sufficient water to stew them to a pulp without burning; add sugar, grated rind of lemon, and three well-beaten eggs. Mix all well together. Just before baking stir in the butter ; line the dish with puff paste, and bake three-quarters of an hour. Very good. PUDDING (BACHELOR'S). (A very old home Recipe.) Ingredients. 2 cupfuls of Bread-Crumbs. \ lb. of Sugar. 3 oz. of Flour. I teaspoonful of Nutmeg, 4 Eggs. Ginger, and Cinnamon. \ lb. of Currants or Raisins. i teaspoonful of Soda. I lb. of Suet. Any Candied Preserves cut up. Mix all together and add about one pint of buttermilk ; if not to be had, use sweet milk, in which case substitute baking powder for soda. Boil three or four hours. Serve with wine sauce. PUDDING {BROWN). (Mrs. Burrel's Recipe.) Two eggs, their weight in flour and butter, the weight of one in sugar. Beat the butter to a cream with sugar ; add eggs well beaten, stir in the flour, then two tablespoonfuls of jam or fruit jelly; before putting the pudding in a mould, stir in half a teaspoonful of carbonate of soda. Boil or steam for an hour and three-quarters ; allow plenty of room for the pudding to rise in mould. Serve with wine or sweet sauce. Golden syrup may be substituted for jam. PUDDING {BONNIE'S). Ingredients. 1 lb. Butter, stirred to a cream. 3 Eggs, yolks and whites separately lb. Sifted Sugar. whisked. J lb. Flour. J lb. Raisins, split and stoned. Flavour with Vanilla or Lemon Essence. Mix sugar and butter, then the yolks, lastly flour, and whites, and raisins. Boil two hours in a buttered mould. Very good. PUDDING {BEEF STEAK). Ingredients. 1 lb. Flour. 1½ lb. Beefsteak, i lb. Suet. Water enough to make into a paste Teaspoonful of Salt. the consistency of ordinary dough. Pepper, Salt. Line a buttered basin with the suet crust, half an inch thick ; cut the steaks a quarter of an inch thick, beat them with a kitchen mallet; season with pepper, salt, and a sprinkling of flour ; lay them in the basin, interspersed with some fat of the beef, add a glass or less of cold water; cover the top with the remainder of the paste, press well down with the thumb ; boil in a floured pudding-cloth for three hours. Turn out carefully on a dish. Mutton or lamb pudding is done in the same way, only add a tiny piece of finely shred onion and parsley. PUDDING (BREAD AND BUTTER— BUTTER-MILK). PUDDING (BREAD AND BUTTER). (Recipe from Dutch family cookery book, over one hundred years old.) Take a small loaf of white bread, cut very thin, and butter each slice, and soak in milk; carefully butter a pudding-dish, lay the soaked bread and butter in layers in the dish, sprinkling over each layer some almonds blanched and sliced, some slices of citron preserve, some sugar, and currants, till the dish is nearly full ; then whisk up four eggs with a spoonful of rose-water and a quart of boiled milk, and pour into the dish. In the process of baking it may become dry; pour some more milk and egg over it, if all was not required to fill the pudding-dish. The oven must not be too hot. PUDDING {BOILED BUTTER-MILK). Ingredients. I lb. of Flour. I tablespoonful of Butts. 1½ pints of Butter-milk. 2 Eggs. \ lb. of Beef Suet. i teaspoonful of Soda.