579. Marlborough Pudding

Cover the dish with a thin puff paste; then take candied cition, orange, and lemon peel, each one ounce; slice these sweetmeats very thin, and lay them all over the bottom of the dish; dissolve six ounces of butter, without water, and six ounces of powdered sugar, and the yolks of four eggs, well beaten; stir them over the fire until the mixture boils, then pour it on the sweetmeats, and bake the pudding three-quarters of an hour in a moderate oven.

580. Custard Pudding

Boil a quart of milk until it is reduced to a pint; take from it a few spoonfuls, and let it cool, mixing with it, very perfectly, one spoonful of flour, which add to the boiling milk, and stir until it is quite cool. Beat four yolks and two whites of eggs, strain them, and stir them into the milk, two ounces of sifted sugar, two or three spoonfuls of wine, and a little grated nutmeg. Put it into a basin, tie a cloth over it, and boil it half an hour; untie this cloth, cool the basin a little, lay a dish upon the top of it, and turn it out.

581. Custard

Boil half a pint of new milk, with a piece of lemon peel, and two peach leaves, and eight lumps of white sugar. Should cream be used instead of milk, there will be no occasion to skim.it; beat the yolks and whites of three eggs, strain the milk through coarse muslin, or a hair sieve; then mix the eggs and milk very gradually together, simmer it gently on the fire, and stir it till it thickens.

582. Almond Custard

Boil in a pint of milk or cream two or three bitter almonds, and cinnamon, and a piece of lemon peel, pared thin, with eight or ten lumps of sugar; let it simmer to extract the flavour, then strain it, and stir it till cool. Beat the yolks of six eggs, mix them with the milk, and stir the whole over a slow fire, until of a proper thickness, adding one ounce of sweet almonds, beaten fine in rose water.

583. Rice Custard

Take a cup of whole Carolina rice, and seven cups of milk; boil it, by placing the pan in water, which must never be allowed to go off the boil until it thickens; then sweeten it, and add an ounce of sweet almonds pounded.

584. Baked Vermicelli Pudding

Simmer four ounces of vermicelli in a pint of new milk ten minutes; then put into it half a pint of cream, a tea-spoonful of pounded cinnamon, four ounces of butter warm, the same of white sugar, arid yolks of four eggs, well beaten. Bake it in a dish without a lining.

585. Marrow Pudding

Four ounces of marrow, four of biscuits, or French biscuits, three of jar raisins, stoned, candied orange peel, sugar and nutmeg to the taste. Place these articles in layers in a dish surrounded by paste; then beat up four eggs, leave out the whites of two, in half a pint of cream, or good milk, and pour it over the other ingredients. It will take an hour and a half to bake.

586. The Conservative Pudding

Take four sponge biscuits, a quarter of a pound of ratafia and macaroone cakes, mixed, the yolks of eight eggs, a glass of brandy, half a pint of cream, well beaten together, the cakes being soaked in the brandy and cream. Butter a quart mould, place dried cherries or stoned raisins in a pattern over it, pour in the mixture, and place the mould in a stew-pan, surrounded by water, and let it simmer an hour and a half over charcoal.