(an elegant summer disk.) Throw into a pint of new milk the thin rind of a small lemon, and six or eight bitter almonds, blanched and bruised; or substitute for these half a pod of vanilla, cut small, heat it slowly by the side of the fire, and keep it at the point of boiling until it is strongly flavoured, then add a small pinch of salt, and three quarters of an ounce of the finest isinglass, or a full ounce should the weather be extremely warm; when this is dissolved, strain the milk through a muslin, and put it into a clean saucepan, with four ounces and a half of sugar in lumps, and half a pint of rich cream; give the whole one boil, and then stir it briskly and by degrees to the well-beaten yolks of six fresh eggs; next, thicken the mixture as a custard, over a gentle fire, but do not hazard its curdling; when it is of tolerable consistency, pour it out, and continue the stirring until it is half cold, then mix with it an ounce and a half of candied citron, cut in small spikes, and a couple of ounces of dried cherries, and pour it into a mould rubbed with a drop of oil: when turned out it will have the appearance of a pudding.
From two to three ounces of preserved ginger, well drained and sliced, may be substituted for the cherries, and an ounce of pistachio-nuts, blanched and split, for the citron; these will make an elegant variety of the dish, and the syrup of the ginger, poured round as sauce, will be a further improvement. Currants steamed until tender, and candied orange or lemon-rind, are often used instead of the cherries, and the well-sweetened juice of strawberries, raspberries (white or red), apricots, peaches, or syrup of pine-apple, will make an agreeable sauce; a small quantity of this last will also give a delicious flavour to the pudding itself when mixed with the other ingredients. Cream may be substituted entirely for the milk, when its richness is considered desirable.
New milk, 1 pint; rind 1 small lemon; bitter almonds, 6 to 8 (or, vanilla, 1/2 pod); salt, few grains; isinglass, 3/4 oz. (1 oz. in sultry weather); sugar, 4 1/2 oz.; cream, 1/2 pint; yolks, 6 eggs; dried cherries, 2 ozs.; candied citron, 1 1/2 oz.; (or preserved ginger, 2 to 3 ozs., and the syrup as sauce, and 1 oz. of blanched pistachio-nuts; or 4 ozs. currants, steamed 20 minutes, and 2 ozs. candied orange-rind). For sauce, sweetened juice of strawberries, raspberries, or plums, or pine-apple syrup.
The currants should be steamed in an earthen cullender, placed over a saucepan of boiling water, and covered with the lid. It will be a great improvement to place the pudding over ice for an hour before it is served.