Hilda's "where is it?" of recipes

PUDDING [CUSTARD). (A favourite Cape Recipe.) Take four eggs ; whisk well in an ordinary-sized piedish; take either new or boiled milk; add two large spoonfuls of white crystallised sugar, a few drops of vanilla essence. Bake in a moderate oven. A sure way of preventing the custard from becoming watery is to put the piedish into a tin with a little water whilst baking. Serve P] PUDDING (DICK'S— FRUIT— JENNY LIND). either hot or cold. Can be flavoured with two bay leaves, cinnamon, or vanilla. PUDDING {DICK'S) Ingredients. 4 oz. Bread-crumbs. 3 oz. Sugar. 4 oz. Currants. 3 Eggs. 4 oz. Apples. A little Cinnamon, A little Grated Nutmeg. Mince the apples very finely; add currants (well washed), grated bread-crumbs, and sugar. Whisk the eggs, and mix all thoroughly. Put the pudding in a buttered basin ; tie down with a cloth; boil for three hours. Sufficient for four or five persons, PUDDINGS (FRUIT). A dish, lined with pufif paste, and filled with any fruit that is in season, peeled, sliced, and sprinkled with sugar, and baked gently for two or more hours, makes a nice dish served with thin custard, or cream and sugar. PUDDING {JENNY LIND). Ingredients. I Lemon. 1 pint of Cream. 4 Eggs. J cup of any kind of Presenre, 1 breakfast-cup of White Wine. and some Whipped Cream. 4 Sponge Biscuits. s oz. Sugar. Put the juice and grated peel of the lemon into an enamelled saucepan, place over the fire or stove ; stir in the well-beaten yolks of four eggs, keep over the fire till nearly boiling. Have ready the whites of four eggs well whisked, stir into the yolks, adding half the breakfast-cup of wine. Put the sponge biscuits into a dish, pour over them the other half-cup of wine ; when soaked lay over them some preserve, and pour the custard made from the yolks of the eggs and lemon over them, then pile some whipped cream on the top. Ornament it with harlequin comfits. Very good. [illustration: PUDDING (BAKED LEMON— MADONNA).] PUDDING {AN EXCELLENT BAKED LEMON). (Mrs. Etheridge's Recipe.) Ingredients. » large Lemons. 6 oz. Sugar. 3 oz. Butter. S Eggs. Take the peel of two large lemons, boil it tender in half a pint of water and pound in a mortar ; add the juice and pulp of the lemons, carefully taking out the seeds, three ounces of butter stirred in melted, and sugar well beaten up first with the eggs. Line a dish with puff paste, pour in the mixture, and bake for an hour. PUDDING {MACARONI). Ingredients. I lb. of Macaroni; A wineglass of Brandy. I quart Milk. Peel of i Lemon. 4 Eggs. 2 oz. Sugar. Simmer the macaroni in a pint of milk for three-quarters of an hour till quite soft with the lemon-peel ; take out the peel, and put the macaroni in a pie-dish lined with puff paste; bend round the edges. Beat the eggs well; add sugar and glass of brandy. Stir this into the other pint of milk, and pour over the macaroni, and bake for half an hour. PUDDING {MADONNA). (Mrs. D. Cloete's Recipe.) Ingredients. lo oz. Bread-crumbs. i large or 3 small Lemons. 8 oz. Sugar (White or Brown). i Egg. 8 oz. Beef Suet. A tablespoonful of Brandy. Chop the suet very fine, mix it with the bread-crumbs, sugar, grated lemon-peel ; then add the juice, brandy, and egg well beaten. Mix well together with a wooden spoon, and pack firmly into a well-buttered mould. Boil one and « half hours. Serve with sweet or wine sauce.