Flavour with Essence of Almonds. Cut the suet very fine, melt the butter, mix with the suet and flour, beat the eggs, mix all together; don't forget a pinch of salt✪ Boiled Butter-Milk Pudding. Boil for two hours in a cloth or mould. Serve with sweet sauce. PUDDING {BAKED BUTTER-MILK). Melt two ounces of butter in a pie-dish ; mix a batter of half a pound of flour and one pint of butter-milk, two eggs, half a teaspoonful of soda ; flavour with ginger or almonds✪ Baked Butter-Milk Pudding ; pour into the dish. Bake half an hour. Serve at once with crystallised sugar. l»3 P] PUDDING (CANARY— CARROT— CASTLE— CHEESE). PUDDING {CANARY). (Mrs. J. Van der Byl's Recipe.) Take three eggs, also the weight of three eggs In sugar and butter, and of two eggs in fiourj the rind of a lemon grated. Stir the butter to a cream ; add sugar and eggs (well whisked) gradually; dredge in the flour. When mixed thoroughly, pour into a buttered mould. Boil two hours. Serve with any sweet sauce. Enough for six people, fUDDING {CARROT). (Cape Recipe.) Ingredients. I lb. Flour. i lb. Beef Suet * lb. Grated Carrots. 3 Eggs. 4 lb. Sugar. Salt. Grated Peel of Lemon and the Juice, or Essence of Lemon. Mince or grate the carrots ; chop the suet ; whisk the eggs. Mix all together ; pack in a mould or basin ; boil two or three hours. Serve with wine sauce. Enough for eight persoui, PUDDING {CASTLE), Ingredients. The weight of 4 Eggs in Sugar, Flour, and Butter. 4 Egg& Beat the butter to a cream ; then add sugar, eggs (well whisked), and flour, a dash of grated nutmeg, and brandy for flavouring. Bake in little tin cups for twenty minutes. This quantity fills six cups. Serve with a wine sauce. PUDDING {CHEESE). (Mrs. D. Cloete's Recipe.) Ingredients. I lb. of Grated Cheese. i tea-cup of Milk or Cream. I Egg, well beaten. A little Mustard. I teaspoonful of Butter, Cayenne Pepper✪ Cheese Pudding, Salt. Mix all well together. Bake in a buttered dish for twenty minutes. Enough for four or five persons, 184 PUDDING (CHOCOLATE— CITRON— CUSTARD). [P PUDDING {.CHOCOLATE^ (German Recipe.) IngredwUs. i lb. Grated Chocolate. | lb. Butter. \ lb. Pounded Loaf Sugar. i pint of MUIb Jib. of Fine Flour✪ Chocolate Pudding. Mix all these ingredients and stir into the boiling milk ; stir till the substance gets loose from the pot ; put it into a dish to cool. Then take six eggs ; whisk the yolks and whites separately. First add to the mixture the yolks, then, when well stirred, add the whites, well whisked. Put into a buttered porcelain mould ; boil one hour j turn out and serve. May be eaten hot or cold. PUDDING (CITRON). (" Klapmuts " Recipe.) Ingredients. I or. packet Gelatine. J lb. White Sugar. 1 cup Light Wine. 6 Eggs, whislied separately. Juice of 3 Lemons or Oranges✪ Citron Pudding. Dissolve the gelatine (after soaking) in a cup of boiling water. Squeeze the juice of the lemons or oranges, care- fully removing the seeds ; add the peel of one orange, cut very thin, to the hot water and gelatine, also the juice, one cup of wine, and the sugar. Stir all till it comes to a boil. Take out the peel; draw aside; pour in the six yolks well whisked. Whip all well together; put into a buttered mould to set. PUDDING (CUSTARD).— See Invalid Cookery.

AI-modernized reading of the original text

Flavour with Essence of Almonds. Cut the suet very fine, melt the butter, mix with the suet and flour, beat the eggs, mix all together; don't forget a pinch of salt. Boil for two hours in a cloth or mould. Serve with sweet sauce. PUDDING (BAKED BUTTER-MILK). Melt two ounces of butter in a pie-dish ; mix a batter of half a pound of flour and one pint of butter-milk, two eggs, half a teaspoonful of soda ; flavour with ginger or almonds ; pour into the dish. Bake half an hour. Serve at once with crystallised sugar. PUDDING (CANARY— CARROT— CASTLE— CHEESE). PUDDING {CANARY). (Mrs. J. Van der Byl's Recipe.) Take three eggs, also the weight of three eggs In sugar and butter, and of two eggs in fiourj the rind of a lemon grated. Stir the butter to a cream ; add sugar and eggs (well whisked) gradually; dredge in the flour. When mixed thoroughly, pour into a buttered mould. Boil two hours. Serve with any sweet sauce. Enough for six people, PUDDING (CARROT). (Cape Recipe.) Ingredients. I lb. Flour. i lb. Beef Suet * lb. Grated Carrots. 3 Eggs. 4 lb. Sugar. Salt. Grated Peel of Lemon and the Juice, or Essence of Lemon. Mince or grate the carrots ; chop the suet ; whisk the eggs. Mix all together ; pack in a mould or basin ; boil two or three hours. Serve with wine sauce. Enough for eight persons. PUDDING (CASTLE). Ingredients. The weight of 4 Eggs in Sugar, Flour, and Butter. 4 Eggs. Beat the butter to a cream ; then add sugar, eggs (well whisked), and flour, a dash of grated nutmeg, and brandy for flavouring. Bake in little tin cups for twenty minutes. This quantity fills six cups. Serve with a wine sauce. PUDDING (CHEESE). (Mrs. D. Cloete's Recipe.) Ingredients. I lb. of Grated Cheese. i tea-cup of Milk or Cream. I Egg, well beaten. A little Mustard. I teaspoonful of Butter, Cayenne Pepper, Salt. Mix all well together. Bake in a buttered dish for twenty minutes. Enough for four or five persons, PUDDING (CHOCOLATE— CITRON— CUSTARD). PUDDING (CHOCOLATE). (German Recipe.) Ingredients. i lb. Grated Chocolate. | lb. Butter. \ lb. Pounded Loaf Sugar. i pint of MUIb ½ lb. of Fine Flour. Mix all these ingredients and stir into the boiling milk ; stir till the substance gets loose from the pot ; put it into a dish to cool. Then take six eggs ; whisk the yolks and whites separately. First add to the mixture the yolks, then, when well stirred, add the whites, well whisked. Put into a buttered porcelain mould ; boil one hour; turn out and serve. May be eaten hot or cold. PUDDING (CITRON). ("Klapmuts" Recipe.) Ingredients. I or. packet Gelatine. J lb. White Sugar. 1 cup Light Wine. 6 Eggs, whisked separately. Juice of 3 Lemons or Oranges. Dissolve the gelatine (after soaking) in a cup of boiling water. Squeeze the juice of the lemons or oranges, carefully removing the seeds ; add the peel of one orange, cut very thin, to the hot water and gelatine, also the juice, one cup of wine, and the sugar. Stir all till it comes to a boil. Take out the peel; draw aside; pour in the six yolks well whisked. Whip all well together; put into a buttered mould to set. PUDDING (CUSTARD).— See Invalid Cookery.

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