Harper's cook book encyclopædia

Brandy Pudding.— Mix one cupful of flour with % lb. of soft breadcrumbs, half a cupful of sugar, I lb. of shredded suet, two cupfuls of seeded raisins, two cupfuls of currants, one cupful of candied orange-peel or citron, one small teaspoonful each of cinnamon, cloves, nutmeg, and salt, and last five beaten eggs and a small cupful of brandy. Put in a buttered mould and steam eight hours. When it is sent to the table put it on a round platter, and put six or more lumps of sugar around it, and a little paper cone in the top, both concealed by holly. Then turn brandy over the whole and light. The sugar and the contents of the cone will keep the pudding alight. Serve a rich sauce with this. Bread-and-butter Pudding. —Make a batter of five eggs and a pint of milk ; add a little salt before the eggs are put in. Have several slices of bread about as thick as for toasting, and spread butter thickly on them. Rutter a pudding-dish, and put in a layer of bread-and-butter, then raisins and currants, and another layer of bread-and-butter, until the dish is nearly three-quarters full. Flavor the batter with nutmeg; pour over, and bake. Bread Pudding. — Crumble up one pint of loaf bread ; pour over the crumbs one quart of sweet milk. Stir in the beaten yolks of five eggs, one cupful of sugar, and one table-spoonful of melted butter. Season delicately with lemon. Bake the pudding until it is of the consistency of baked custard. When moderately cool, spread over a layer of jelly or preserves. Beat up the whites of the five eggs until very light, and add five table-spoonfuls of white sugar. Flavor this meringue with vanilla, put it on the pudding, and brown slightly. Buttermilk Pudding, Baked. • Two eggs, two cupfuls of sugar, half a cupful of butter, one teaspoonful of soda sifted in two cupfuls of flour, and three cupfuls of buttermilk. Stir this last into the flour, etc., and mix lightly. Bake an hour in a pudding-dish. Buttermilk Pudding, Boiled.— One pint of buttermilk, five eggs, one tablespoonful of butter, nearly a teaspoonful of soda, a light quart of flour. Boil, tied in a bag. Cabinet Pudding (Mrs. Pope). — Butter a mould ; line the bottom with raisins and with citron cut into fancy shapes ; cover this with pieces of cake, then more raisins and citron, alternating with the cake, until the mould is full to within an inch and a half of the top. Mix in a bowl three table-spoonfuls of sugar and the yolks of three eggs until they are a cream ; then mix in slowly a pint of milk just brought to the boiling-point. Pour this over the cake, etc., in the mould. Put this into a pan of cold water, so that the water may cover one-third of the mould . Set it over the fire until the water boils; then put the whole into the oven to bake an hour. Serve with wine sauce. Another way: — Line a plain tin mould with butter, then cut up 6 ozs. of candied fruits ; use a part, or preserved cherries, or citron mixed, to ornament the inside of the mould ; then cut into slips x/z lb. of stale sponge cake, and place it in layers with the remaining candied fruits, intermixing i oz. of ratifias ; make a custard with one-half pint of milk, and one - quarter pint of cream, a wineglassful of brandy, 2 ozs. of loafsugar ; warm the milk and sugar, and when hot, but not boiling, beat in the yolks of seven eggs; fill up the mould with this, cover and tie