558. Cottage Potatoe Pudding

Two pounds of mashed potatoes rubbed through a colander, two or three eggs well beaten, two ounces of moist sugar, three-quarters of a pint of milk, a little nutmeg and salt, three ounces of raisins, or currants. It is very good without the fruit, and will take three-quarters of an hour to bake. Omitting the milk and adding three ounces of butter, it makes a very nice cake.

559. For A Rich Sweet Potatoe Pudding

Rub a pound of potatoe meal through a colander; add half a pint of cream, nutmeg, cinnamon, and from two to four ounces of loaf-sugar, from two to four ounces of fresh butter or marrow, from three to six eggs, two ounces of sweet almonds, blanched and cut, one ounce of candied citron, cut small, a few dried currants, a spoonful of ratafia or brandy: put a crust round the edge of the dish and entirely line the dish: if baked, put in the batter, bake, and when it is brown, it is done. Only substituting potatoe for flour, a very good family plum pudding may be made, but it should be baked.

560. Carrot Pudding

Grate a raw red carrot; mix with double the weight of bread crumbs, or Naples biscuit, or part of each; to a oound and a half put half a pint of new milk or cream.

561. A Black-Cap Pudding

Rub three table-spoonfuls of flour smooth by degrees into a pint of milk, strain it, and simmer it over the fire until it thickens; stir in two ounces of butter; when cold, add the yolks of four eggs well beaten and strained, and half a pound of currants rubbed and picked; put the latter into a cloth well buttered, tie it tight, and plunge it into boiling water; keep it in motion for five minutes, that it may be well mixed.

562. Sago Pudding

Boil a pint and a half of new milk with four spoonfuls of sago nicely washed and picked, lemon peel, cinna mon, nutmeg; sweeten to taste, then mix four eggs; put a pasta round the dish, and bake slowly.

563. A Very Good Pudding

Mix one pound and a half of suet, cut small, and free from skin, with two pounds of flour, a pound of currants picked and rubbed in a coarse cloth, six eggs well beaten, a table-spoonful of infusion of saffron, a glass of brandy, a little grated ginger, a pinch of salt, and a pint of milk; put it into a basin that will just hold it, tie a floured cloth tight over it, and put it into a pot of boiling water. Boil it four hours.

564. Bread And Butter Pudding

Slice bread, and butter it, and lay it in a dish with currants between each layer, and sliced citron, orange, or lemon peel; pour over an unboiled custard of milk, two or three eggs beaten, a little grated nutmeg, a little ratafia; two hours at least before it is baked, to soak the bread.

565. Almond Pudding

Beat half a pound of sweet and a few bitter almonds with a spoonful of water, then mix four eggs, four ounces of butter, two spoonfuls of cream put warm to the butter, one spoonful of brandy, a little nutmeg and sugar to taste. Butter some cups, half fill, and bake the puddings. Serve with pudding sauce. - Or, beat fine, four ounces of almonds, four or five bitter almonds, with a little wine, yolks of six eggs beaten, peel of two lemons grated, six ounces of melted butter, nearly a quart of cream, and juice of one lemon. When well mixed, bake it half an hour, with paste round the dish.