The thorough good cook

87. Pancakes, Pink-coloured. Boil till tender a large beetroot, and then bruise it in a marble mortar. Put to it the yolks of four eggs, two tablespoonfuls of flour, three of cream, half a grated nutmeg, some sugar, and a glass of brandy. Mix these ingredients thoroughly, fry them well, and serve up the pancakes with a garnish of green sweetmeats, preserved apricots, or sprigs of myrtle. 88. Pancakes, Rice. Boil half a pound of rice to a jelly with a little water; when cold, mix with it a pint of cream, eight eggs, a small matter of salt, and some nutmeg. Stir in eight ounces of butter, just warmed, and as much flour as will thicken the batter. Fry in a very little lard or dripping. 89. Pancake Pudding. Take a quart of milk, four eggs, and two large spoonfuls of flour, with some salt, and grated ginger. Beat all up into a smooth batter, and put it into a buttered dish. When baked, pour over it melted butter. 90. Plum Pudding. One pound of fine flour dried ; one pound of currants very carefully washed, picked, and dried before the fire; one pound of raisins stoned and chopped ; one pound of beef suet or marrow shredded very fine ; eight eggs, the yolks and whites beaten long and separately and well mixed Avith the flour before any other ingredients are added ; two ounces of candied citron shredded fine ; two ounces of almonds blanched and cut in pieces ; a nutmeg and a little ginger, and a glass of brandy. If not sufficiently moist, use either a little new milk or water — the less the better of either. The milk will make the pudding more solid, the water makes it lighter. Let it boil four hours, and serve with sugar sifted over, and wine sauce. 91. Plum Fuddiug: Another Way. Having carefully stoned a pound of the best jar raisins, well washed and picked the same quantity of fine and newest currants, chopped or minced small a pound of the freshest beef suet, and blanched and pounded two ounces of almonds, mix these ingredients in a pound each of sifted flour and bread-crumbs, adding two ounces of candied citron, orange and lemon-peel, half a grated nutmeg, a blade or two of beaten mace, a quarter of a pound of powdered loafsugar, and a very little salt; then moisten the whole Avith ten beaten eggs, about half a pint of cream, a glass or two of mountain wine, to make it of a good consistence — though it must not be thin, as the fruit would then settle at the bottom. Being thus made, it may either be put into a dish or mould and well beaten, or, as is more generally the case, carefully tied up in a cloth, boiled at least four hours, and served up with melted butter in mountain wine, and sifted sugar. cc 2 92. Preserved Fruit Puffs. Roll out thin good piift-paste, and cut it into pieces ; lay a small quantity of any kind of jam on each ; double them over and cut them into shapes, lay them with paper on a baking plate, ice them, and bake them about twenty minutes without colouring them. 93. Pudding a la Parisieuue.