604. A Cheese Pudding

Half a pound of cheese grated, butter two ounces, four eggs, a little cayenne and nutmeg. Butter a dish, and bake twenty minutes.

605. A Very Rich Pudding Of Prime Ripe Fruit

This is made sometimes by pressing the fruit through a sieve, if apricots, greengages or peaches; sweet juicy apples, or rich mellow pears, may be grated; or the fruit may be scalded a few minutes in white wine; then the skins and stones removed, and beaten in a mortar. When cold mix with rich custard, cream, eggs, and bread crumbs, or Naples biscuit, with loaf-sugar to taste; the kernels blanched, and a glass of brandy or Madeira wine. Then bake in a dish edged with puff paste, and call it according to the fruit employed - apricot pudding, peach pudding, and so forth. If the cook is ordered to make such a pudding, it is fit she should know how to do it; but it is a great pity to spoil good things by such incongruous mixtures; the batter alone would make a much better pudding; and the fruit and wine might be saved for dessert. For these rich delicate pudding, the, tinctures are preferable to the spice in substance.

606. Chesnut Pudding

Roast chesnuts, or boil them a quarter of an hour; blanch, peel, and grate, or pound in a mortar, with a little white wine. To a dozen chesnuts, add six eggs, well beaten, a pint and a half of cream, and a quarter of a pound of butter; mix it well together; sweeten to taste; add a little salt and nutmeg; simmer over the fire till it thickens, stirring it well. Then bake it in a dish, edged and lined with puff paste.

607. Rusk Pudding is exactly the same thing as bread and butter pudding, except that the butter is spread on rusks instead of bread. The richness may be varied at pleasure. Let it steep two hours or more before putting in the oven.

608. Portugal Pudding

Rub up four table-spoonfuls of ground rice, or semilina, with three ounces of butter, and stir in it a pint of cream; stir it till it boils and is quite thick. Then stir in two whole eggs, and the yolks of three more, well beaten, with a quarter of a pound of loaf-sugar, a little salt and nutmeg. Butter a dish, and bake it an hour. When it is done, have ready another dish of the same size, or a very little deeper; on the bottom of this spread a layer of raspberry jam, then the pudding, and then a layer of apricot jam. This pudding is very delicate without the mixture of fruit, with wine or lemon sauce instead.

609. Tansey Pudding

Make a rich batter with Naple-biscuits, eggs, cream, and a little sugar; chop up a very few tansey leaves, and a few of spinach; enough to give the whole a green colour. Set it in a double saucepan, over boiling water, till it becomes quite thick; then pour it into a buttered basin or mould; tie it up securely; and let it boil three-quarters of an hour. Let it stand a few minutes after taken up; then turn out, and serve with wine sauce.

610. To Make Curd For Cheesecakes, And Other Purposes

Milk is turned to curds and whey by means of rennet, which is the stomach of a calf, taken out as soon as it is killed, well cleansed from its contents, then scoured inside and out with salt, and when thoroughly salted stretched on a stick to dry. A bit of this is to be soaked in boiling water for several hours, and the liquor put in milk warm from the cow, or made that warmth. Use alone can prescribe the exact quantity. Never use more than enough to turn it, as it hardens the curd. The gizzard skin of fowls and turkeys may be prepared in the same way, and answer the same purpose; or the curd for cheesecakes may be bought of the regular dairy people.