Harper's cook book encyclopædia

Six ounces of bread (let Mill eat the crust). The crumbs must be grated as fine as the dust; Six ounces of flour you may add if you please. Stir it smooth as a paste with the eggs by degrees; Then of the same fruit which Eve once did cozen. Pared and well-chopped, take at least half a dozen; Six ounces of plums from the stones you must sort. Lest they break all your teeth and spoil all your sport ; Six ounces of currants, be sure wash them clean. And six ounces of suet shred fine and stir in; Some lemon or citron peel add if you choose — Some people prefer it, but others refuse. Six ounces of sugar won’t make it too sweet, And some salt and some nutmeg the whole will complete. Let it boil for six hours without any flutter, Nor is it quite finished without melted butter. Mousseline Pudding. — Take the rind of two lemons, and with the juice mix in 2 ozs. of powdered sugar, 2 ozs. of fresh butter, a pinch of salt, and the yolks of four eggs. Put in a stewpan and stir briskly ; let the mixture just come to the boil. Set it to cool in a basin ; when quite cold, stir in one more yolk. Whip four whites to a firm froth, and mix in carefully, so that the mixture is perfectly smooth and uniform. Butter a plain mould, fill with the mixture, steam for three-quarters of an hour. Serve with fruit sauce. Nesselrode Pudding.— Make a rich custard of a quart of milk, four cupfuls of sugar, and eight eggs. Scald the milk, pour it on the beaten eggs and sugar, and return to the range in a double boiler. Stir until the custard is thick enough to coat the spoon, then remove from the fire and flavor with two teaspoonfuls of vanilla. When cold, turn into a freezer and grind until half frozen. Have ready lb. of marrons places, minced fine. Remove the paddle from the freezer, and with a long - handled spoon stir the marrons into the half-frozen custard. Put the top back on the freezer, and pack down in ice and rock-salt for three hours. Turn the frozen pudding into a chilled platter and heap whipped cream around it. This is the simplest form of Nesselrode pudding. A more elaborate preparation of this popular dessert has stirred into it, besides the marrons, minced crystallized fruit and blanched and chopped almonds. Another way : — Peel about two dozen chestnuts. Throw them into boiling water, and let them remain for five minutes. Drain them, take off the second skin, and put them into a saucepan with a pint of water and half a stick of vanilla, and let them simmer until quite tender ; then pound in a mortar to a smooth paste, and press them through a fine sieve. Mix the well-beaten yolks of four eggs with a pint of warm cream, and add 4 ozs. of loaf sugar. Put the custard into a jug, place it in a pan of boiling water, and stir it gently until it thickens. Put in the pounded chestnuts, and pass the mixture through a tamis. Add a glass of maraschino, and freeze in the ordinary way. Take 1 oz. of stoned raisins, 1 oz. of candied citron cut into slices, and 1 oz of dried and picked currants. To prepare them, let them soak in a little maraschino mixed with a small quantity of sugar for several hours, or let them simmer gently in syrup for about twenty minutes, then drain and cool them. When the pudding is set, put the Newark Pudding PUDDINGS, ETC Plum Pudding