Virginia Cookery-book

Beat up separately the whites and yolks of six eggs ; add one cup of pulverized sugar, one cup of butter, one cup of cream. Add the butter last. Season delicately with nutmeg and lemon. Mash up some light-colored preserves very smooth, and, after arranging pastry on plates for the reception of your pudding, spread over the bottom a layer of these preserves, and then fill up with the batter. Flavor with nutmeg and lemon. Eggs 6 Cream 1 cup. Preserves Pastry 1 pt. Sugar 1 cup. Butter 1 " Nutmeg and lemon to taste. (Above quantity for two plates.) Sweetmeat Pudding. Sixteen eggs, leaving out the whites of eight ; add to these one pound of sugar, half a pint of melted butter ; lay puff-paste in the bottom of pie-plates ; cover the bottom with sliced sweetmeats and bake. This quantity makes three puddings. Eggs 16 yolks. *• 8 whites. Sugar 1 lb. Sweetmeats 1 pt. Puff -paste 1 light qt. Butter i pt. Bread Pudding. Crumble up one quart loaf of bread into a quart of sweet milk ; throw in a blade of mace and small stick of cinnamon ; let it boil until the bread becomes entirely soft ; be careful that it does not bum ; let it cool ; add three eggs well beaten, one or two apples chopped up very fine, in VmOJNJA fJOOKERT-BOOK. Half a pound of needed raisins, and, if you have no apples, double the quantity of raisins ; a quarter of a pound of butter, one pound of sugar, salt-spoonful of salt. Bake in a quick oven. The quicker this is made and baked the lighter it will be. Serve with a nch sauce. Bread-crumbs 1 qt. Milk " Butter ilb. Sugar 1 " Eggs 3 Salt 1 Balt-spoonfuL Raisins. i lb. Apples 3 Cinnamon small stick. Mace 1 blade. To be baked, without pastry, in a pudding-dish. Citron Pudding (Delicious). Beat up very light the yolks of sixteen eggs ; add to them sixteen even table-spoonfuls of powdered white sugar and the same quantity of melted butter. Have ready three pie-plates lined with nice puff -paste; cover the bottom with slices of preserved citron, cut very thin, and then pour in the batter, and bake till of a lightbrown color. This pudding tastes better when, having been drawn from the oven some little while, it is not quite cold. Sift thickly over it granulated sugar. This quantity makes three puddings. Orange Pudding. Boil tender the rinds of two large oranges ; beat them very fine in a mortar ; add them to twelve well-beaten yolks of eggs, sweetened with three-quarters of a pound of sugar ; add also half a pound of butter creamed, the juice of two oranges, and half a lemon strained. Bake in puff-paste, Eggs 12 yolks, I Butter ilb. Sugar f lb. | Flavor 2 orange-rinda Juice of two orangee and half a lemon. CusTABD Pudding. Dissolve two even table-spoonfuls of corn-starch in half a teacupful of sweet milk ; boil two cups of milk, and just as it comes to a boil add the beaten yolks of four eggs, the dissolved corn-starch, with a heaping cupful of pulverized sugar; flavor with the grated rind of two lemons, adding the juice also the last thing. Bake in puff-paste on pie-plates. When the pudding is nearly done add a meringue, which is made of the four whites beaten to a stiff froth, and sweetened with four tablespoonfuls of finely-powdered sugar. This makes two puddings, if the plates are deep enough. Cocoa-nut Pudding. To one large cocoa-nut, grated, beat the yolks of twelve eggs with three-quarters of a pound of sugar. Cream seven ounces of butter, and whip up half a pint of sweet cream ; add the cocoa-nut last. Bake in puff -paste. This quantity makes three puddings in deep plates. A light pound of flour and ten ounces of butter and lard makes pastry enough for them. Crbam Pudding.