Yorkshire Under Roast Meat Pudding

This pudding is an especially excellent accompaniment to a sirloin of beef, - loin of veal, - or any fat and juicy joint. Six table-spoonfuls of flour, three eggs, a tea-spoonful of salt, and a pint of milk, so as to make a middling stiff batter, a little stiller than you would for pancakes.; beat it up well, and take care it is not lumpy; put a dish under the meat, and let the drippings drop into it till it is quite hot and well greased; then pour in the batter; - when the upper surface is brown and set, turn it, that both sides may be brown alike: if you wish it to cut firm, and the pudding an inch thick, it will take two hours at a good fire.

N. B.

The true Yorkshire pudding is about half an inch thick when done; but it is the fashion in London to make them full twice that thickness.

Scotch Pudding

Eight well-beaten yolks and three whites of eggs, half a pound of pounded loaf sugar, a quarter of a pound of melted butter, the grated peel and juice of one lemon; mix all together, and bake it in a dish lined with puff paste; turn it out to serve, mid strew over the top grated loaf sugar.

Sippet Pudding

Cut a small loaf into extremely thin slices, and put a layer of them at the bottom of a dish, then a layer of marrow, or beef suet, a layer of currants, and then a layer of bread again, etc, and so continue until the dish is filled; mix four eggs, well beaten, with a quart of cream, a nutmeg, a quarter of a pound of sugar, and pour over; set it in the oven, it will take half an hour baking.

Shropshire Pudding

Of fresh beef suet finely minced, of brown bread grated, and of brown sugar, one pound each, one nutmeg grated, a tea-cupful of brandy, eight well-beaten yolks, and four whites of eggs; mix all well together, and boil it in a cloth or mould for four hours. Serve it with a sauce of melted butter, sugar, and two table-spoonfuls of brandy.

Spring Fruit Pudding

Peel and well wash four dozen sticks of rhubarb: put into a stewpan with the pudding a lemon, a little cinnamon, and as much moist sugar as will make it quite sweet; set it over a fire, and reduce it to a marmalade; pass through a hair sieve, and proceed as directed for the Boston pudding, leaving out the lemon-juice, as the rhubarb will be found sufficiently acid of itself.

Speaker's Pudding

Stone and weigh three-quarters of a pound of raisins. Rub with butter a plain oval mould, and stick upon it some of the raisins, in stripes or circles. Cut some thin slices of bread without the crust, dry them awhile before the fire, butter, and cut them into strips about an inch and a quarter wide; line the mould with part of the bread, then put a layer of raisms, and strew over a table-spoonful of pounded loaf sugar; add a layer of the bread and butter; fill the shape nearly full, putting bread and butter on the top. Mix with a pint of good milk, the well-beaten yolks of four eggs, a table-spoonful of sugar, one and a half of rose-water, and a glass of brandy; pour this over the pudding, and let it soak one or two hours. Bake it three-quarters of an hour. It may be boiled by steam for an hour and a half.

Squash Pudding

One good squash stewed and well bruised; six large apples stewed tender; mix them well together; add seven spoonfuls of bread crumbs; half pint of milk; two spoonfuls of rose-water, two of wine; six eggs; one grated nutmeg; salt and sugar to taste. Beat all together till smooth, and put in a dish lined with puff paste. Bake three-quarters of an hour.