Pease Pudding

Put a pint of split pease into a clean cloth; do not tie them up too close, but leave a little room for them to swell; boil them slowly till they are tender; if they are good pease, they will be boiled enough in about three hours: take them up, and rub them through a hair sieve; beat the pulp in a basin with an egg and an ounce of butter and some pepper and salt; when the ingredients are well incorporated together, tie it up again in the cloth, and boil it half an hour longer. It is as good with boiled beef as it is with boiled pork.

Cumberland Pudding

Beat four eggs well, mix them with a pint of milk and four ounces of lump sugar pounded and sifted; raisins stoned, currants washed and picked, apples chopped fine, of each four ounces; a little grated nutmeg, and a very little salt.

Mix all well together: dip a pudding cloth in boiling water, wring it, and flour it; put your pudding in, and boil it three hours and a half; send it up with pudding sauce in a boat: see receipt, No. 268

Maccaroni Pudding

Boil a quarter of a pound of maccaroni till it is tender; then stew it in milk, with a little cinnamon, and the rind of half a lemon: when it is perfectly well done, beat together the yolks of three eggs with the whites of two, and a glass of white wine, half a nutmeg, four bitter almonds, and sugar to your taste; line the edge, and half way down the side of your pudding dish, with puff paste, put in the oven; about half an hour will bake it.

Rice Pudding

Wash and pick half a pound of rice very clean; boil it in a cloth till it is quite soft; then beat it in a marble mortar, with a quarter of a pound of butter, and the peel of a lemon; add to it the juice of the lemon, or a glass of white wine, three eggs, yolks and whites beat separately; spice and sugar to your taste. An hour and twenty minutes will boil it.

Ground Rice Pudding

Put five tablespoonful of ground rice into a stewpan with a pint and a half of cream or milk, four ounces of sugar, same of butter, and a tablespoonful of orange flour water: put on the fire, stir till it boils; let it simmer ten minutes in the' corner of the stove; then break six eggs, mix the yolks in your pudding, and beat the whites till they are in snow; mix all together, and put them in a dish, or mould, and put it in the oven; it re* quires three quarters of an hour to bake it: do not take it out of the oven till it is called for.

Custard Pudding

Boil a pint of milk; put the peel of a lemon into it, with a bit of cinnamon and three ounces of sugar; when it has boiled, break six eggs, rub them through a silk sieve; when the milk is a little cooled, mix it with your eggs, and strain it three or four times through the sieve; then take a plain mould, put a piece of paper to the bottom just to cover it, that the pudding when done may not stick to the. bottom, cover it with paper, and put it in a stewpan with some boiling water; as soon as it boils, put it in the corner of the stove that the water only simmer; it will take about forty-five minutes: put your dish upon the top of the mould, and overset it in the dish.

Orange Pudding

Grate the peel of three oranges into a pint of milk, with three ounces of sugar and the crumb of a twopenny roll; let it just boil, strain it through a tammis cloth, add four eggs, and the juice of four oranges: bake it thirty minutes.

White Wine Whey

Is made, by pouring equal parts of white wine and skimmed milk into a basin; and after they have stood a few minutes, adding a double quantity of boiling water. In a short time the curd will collect and subside at the bottom: the whey is now to be strained into another vessel, and sweetened with sugar: a sprig of balm, or a slice of lemon, will greatly improve its flavour.

Observations

This is a salubrious beverage taken immediately before retiring to bed, for those who have undergone severe bodily fatigue, or exposure to inclement weather, as it will excite a gentle perspiration, and thus obviate a cold or catarrh.