1348. - An Apple Charlotte

Pare and slice a quantity of apples; cut off the crust of a loaf, and cut slices of bread and butter. Butter the inside of a pie dish, and place bread and butter all round; then put in a layer of apples sprinkled with lemon-peel, chopped very fine, and a considerable quantity of good brown sugar. Then put on a layer of bread and butter, and another of apples, lemon-peel, and sugar, until the dish is full, squeezing over the juice of lemons, so that every part shall be equally flavored. Cover up the dish with the crusts of the bread and the peels of the apples, to prevent it from browning or burning: bake it one hour and a quarter; then take off the peels and the crust, and turn it out of the dish.

1349. - Hedgehog - To Make

Blanch two pounds of sweet almonds, pound them to a paste in a mortar, moisten occasionally with canary and orange-flower water; beat the yolks of twelve and the whites of five eggs with a pint of cream and some powdered sugar, put this with the almond paste and half a pound of fresh butter in a saucepan, set it over a stove, and keep it constantly stirring till firm enough to be moulded into the shape of a hedgehog; stick it full of blanched almonds cut lengthwise into slips and placed in a dish; beat up the yolks of four eggs, put them to a pint of cream, sweeten to your taste, stir them over a slow fire till hot, then pour it round the hedgehog, and let it stand till cold, serve it.

A good calf's-foot jelly may be poured round it if preferred.

1351. - Brown Bread Pudding

May be made with half a pound of stale brown bread coarsely grated, half a pound of Valencia raisins cut in halves, the same of chopped suet, sugar and nutmeg. Mix with four eggs, two spoonfuls of brandy, and two of cream; boil it for three or four hours in a cloth or basin that exactly holds it. Serve with sweet sauce.

Prunes, or French plums, instead of raisins, make a fine pudding, either with suet or bread.

1352. - Bread And Butter Pudding

Make a custard of one egg and half a pint of milk, by boiling the milk with a little lemon-peel and sugar, and beating up the egg in it, putting it on the fire to thicken; butter slices of bread or French roll, and soak them for an hour or two in this mixture; then lay them in a dish, sprinkling currants between each layer, with a little pounded sugar; and, if meant to be very nice, put some sweetmeats on the top; but both the fruits and the sweetmeats may be omitted if thought proper. Pour over it another half a pint of milk beaten up with two eggs.

1353. - Boston Cracker Puddings

On three grated Boston crackers pour a pint of boiling cream; when cold add a teaspoonful of cinnamon in finest powder, the yolks of four and whites of two eggs, a spoonful of orange-flower water or ratafia, two ounces of loaf-sugar, and half a spoonful of flour, or almond flour, rubbed smooth.

1354. - Vermicelll

Baked

Simmer four ounces of vermicelli in a pint of new milk ten minutes; then put to it half a pint of cream, a tea-spoonful of pounded cinnamon, four ounces of butter warmed, the same of white sugar, and the yolks of four eggs, well beaten; a little oil of almonds or a couple of spoonfuls of ratafia will much improve the flavor. Bake in a dish without a lining.

Boiled

Stir very gently four ounces of vermicelli into a pint of new milk over the stove, until it be scalding hot, but not more; then pour it into a basin, and add to it while hot one ounce of butter and two of sugar. When the above is nearly cold, mix in it, very gently, two well beaten eggs, and immediately put it into a basin that will exactly hold it. Cover carefully with a floured cloth; and turning the basin the narrow end upwards, move it round for ten minutes, and boil an hour. Serve with pudding-sauce.