A Best Sort Of Plumb Pudding

A POUND of raisins stoned, a pound of currants, well washed and picked, a pound of suet chopped very fine, a pound of flour, and as much bread crumbs, a little pounded spice, an ounce of preserved lemon-peel, an ounce of orange-peel, an ounce of citron, about half a nutmeg grated, and a quarter of a pound of moist sugar; mix all together by rubbing it betwixt your hands, and then put it in a bason : break eight eggs into it; put about half a pint of new milk, and two glasses of brandy; stir it up well with a wooden spoon; be careful not to wet it too much, for if it is not very thick, the fruit will settle at the bottom; it will Luke four hours to boil.

Meringues

Beat up the whites of four new-laid eggs with half a pound of double-refined sugar, very finely sifted; beat it up with a silver spoon until it becomes thick, like paste; put about a tea spoonful of cede-rata in it; if you have not that, grate a lemon in it ; when finished, get a sheet of writing-paper, put it upon a baking sheet, and drop the batter on the paper; drop it rather of an oval; sift some fine sugar over them, and put them in the oven for a few minutes; the oven should he rather slow; he careful not to let them burn; when done, take them off the paper, by running a knife under them, but very gently, for fear of breaking them ; put a little sweet-meat in them, and stick two together; they are very proper to till carmel baskets, or gum paste ditto, or on a dish for second course - or supper.

Small Curd And Almond Pudding, Baked

GEt some cheese-curd; put it on a hair-sieve to drain the whey from it; put a pewter plate over it, and the weight of eight or ten pounds, to press it quite dry ; then rub the curd through a hair-sieve, (and put about a quarter of a pound of butter to about a quarter of a pound of curd, to be rubbed through With the curd); put it in a bason, and break eight eggs, (leave out six whites); sweeten it with sifted lump sugar; grate two lemons in it, some nutmeg, and a glass of brandy ; add about two ounces of sweet almonds, about eight or ten bitter almonds, and a few currants; butter the mould well with a paste brush ; then throw in some fine bread crumbs, so as to stick to the sides ; fill the mould, and let them bake for half an hour in a quick oven; then turn them out, and pour wine sauce over them: the same preparation will do for a large mould, if you want to match any thing similiar to it.

N. B. Crumble six sponge biscuits in, or an equal quantity of savoy cake; or French roll, if the latter is not convenient.

Savoy Cake

To one pound of fine sifted sugar put the yolks of ten eggs, (the whites are to be put in a separate pan); beat the yolks and sugar up well with a wooden-spoon for half an hour; then whisk the whites up until they become quite stiff, and white; (stir them into the batter, by little at a time); when all is in, add three quarters of a pound of flour that has been dried before the fire, and the rind of a lemon, grated; then put the mixture into the moulds; they should be baked in a very slow oven; when you think they are done, run a knife down the middle; if the knife comes out quite clean, the cakes are done; the mould should be prepared before you begin the cakes, in following manner: - have some clari-fied fresh butter, and butter the moulds with a small brush, (what the painters call a tool); mix about three ounces of very fine mixed sugar with about an ounce of flour: then throw it all into one mould, and shake it about well ; turn it out into the other mould, and knock the mould upon the table, so as to leave no more sugar than sticks to the mould; be very particular with the moulds: there is as much art in preparing the mould, as in mixing the batter for the take: when for second course, or suppers, they are ornamented with gum paste.