Seventy-Five Receipts for Pastry Cakes, and Sweetmeats | Page 9

and keep it in the pot, till it is time to send it to table.
Serve it up with wine-sauce.
A square cloth, which when tied up will make the pudding of a round
form, is better than a bag.
Apple Batter Pudding is made by pouring the batter over a dish of
pippins, pared, cored, and sweetened, either whole or cut in pieces.
Bake it, and eat it with butter and sugar.
BREAD PUDDING.
A quarter of a pound of grated stale bread.
A quart of milk, boiled
with two or three sticks of cinnamon, slightly broken.
Eight eggs.
A
quarter of a pound of sugar.
A little grated lemon-peel.
Boil the milk with the cinnamon, strain it, and set it away till quite
cold.
Grate as much crumb of stale bread as will weigh a quarter of a pound.
Beat the eggs, and when the milk is cold, stir them into it in turn with
the bread and sugar. Add the lemon-peel, and if you choose, a table
spoonful of rosewater.
Bake it in a buttered dish, and grate nutmeg over it when done. Do not
send it to table hot. Baked puddings should never be eaten till they have
become cold, or at least cool.
RICE PUDDING.

A quarter of a pound of rice.
A quarter of a pound of butter.
A
quarter of a pound of sugar.
A pint and a half of milk, or cream and
milk.
Six eggs.
A tea-spoonful of mixed spice, mace, nutmeg and
cinnamon. A half wine-glass of rose-water.
Wash the rice. Boil it till very soft. Drain it and set it away to get cold.
Put the butter and sugar together in a pan, and stir them till very light.
Add to them the spice and rose-water. Beat the eggs very light, and stir
them, gradually, into the milk. Then stir the eggs and the milk into the
butter and sugar, alternately with the rice.
Bake it and grate nutmeg over the top.
Currants or raisins, floured, and stirred in at the last, will greatly
improve it.
It should be eaten cold, or quite cool.
BOSTON PUDDING.
Make a good common paste with a pound and a half of flour, and three
quarters of a pound of butter. [Footnote: Or three quarters of a pound of
beef suet, chopped very fine. Mix the suet at once with the flour, knead
it with cold water into a stiff dough, and then roll it out into a large thin
sheet. Fold it up and roll it again.] When you roll it out the last time,
cut off the edges, till you get the sheet of paste of an even square shape.
Have ready some fruit sweetened to your taste. If cranberries,
gooseberries, dried peaches, or damsons, they should be stewed, and
made very sweet. If apples, they should be stewed in a very little water,
drained, and seasoned with nutmeg, rosewater and lemon. If currants,
raspberries, or blackberries, they should be mashed with sugar, and put
into the pudding raw.
Spread the fruit very thick, all over the sheet of paste, (which must not
be rolled out too thin.) When it is covered all over with the fruit, roll it
up, and close the dough at both ends, and down the last side. Tie the
pudding in a cloth and boil it.

Eat it with sugar. It must not be taken out of the pot till just before it is
brought to table.
FRITTERS.
Seven eggs.
Half a pint of milk.
A salt-spoonful of salt.
Sufficient
flour to make a thick batter.
Beat the eggs well and stir them gradually into the milk. Add the salt,
and stir in flour enough to make a thick batter.
Fry them in lard, and serve them up hot.
Eat them with wine and sugar.
They are improved by stirring in a table-spoonful of yeast.
These are excellent with the addition of cold stewed apple, stirred into
the mixtures in which case use less flour.
FINE CUSTARDS.
A quart of milk or cream.
The yoke only, of sixteen eggs.
Six
ounces of powdered white sugar.
A large handful of peach-leaves or
half an ounce of peach kernels or bitter almonds, broken in pieces.
A
table-spoonful of rose-water.
A nutmeg.
Boil in the milk the cinnamon, and the peach-leaves, or
peach-kernels.
When it has boiled, set it away to get cold. As soon as it is cold, strain
it through a sieve, to clear it from the cinnamon, peach-leaves, &c. and
stir into it gradually, the sugar, spice, and rose-water.
Beat the yolks of sixteen eggs very light, and stir them by degrees into
the milk, which must be quite cold or the eggs will make it curdle. Put
the custards into cups, and set them in a baking pan, half filled with
water. When baked, grate some nutmeg over each and ice them. Make
the icing