Have ready a sufficiency of dried peaches that have been stewed very soft, and flavoured, while stewing, with the yellow rind of one or two oranges, pared very thin and cut into small slips. The stewed peaches must be mashed very smooth. Take a deep dish, and cover the inside with a layer of brown sugar mixed with powdered cinnamon or nutmeg. Upon this put a layer of thin slices of bread and butter with all the crust pared off; turning the buttered side downward. Next put on a thick layer of the stewed peaches. Then more sugar and spice; then more bread and butter, and then another layer of peach. Proceed thus till the dish is full; and cover the top slightly with grated bread-crumbs. Put it into a moderate oven; and bake it brown.
It may be eaten either warm or cold.
Instead of peaches, you may make this pudding of stewed apple flavoured with lemon; or with stewed goose-berries made very sweet with brown sugar. If you use goose-berries, the spice should be nutmeg, not cinnamon.
Beat to a stiff froth the whites only of eight eggs. Then beat into them half a pound of powdered white sugar - a tea-spoonful at a time.
Stir into a pint of rich cream or unskimmed milk a wineglass of rose-water, or a table-spoonful of extract of roses. You may substitute two table-spoonfuls of extract of vanilla; or two of peach water. Stir the beaten egg and sugar into the milk, alternately with four ounces of sifted flour, a spoonful at a time. Beat the whole very hard; put it into a deep dish, well-buttered, and set it immediately into a rather quick oven, and bake it well. Serve it up cold; and eat it with butter and white sugar beaten to a cream, and flavoured in the same manner as the pudding.
This pudding will be found very white and delicate. It is peculiarly excellent made with melted ice-cream that has been left.
Have the best and strongest American chocolate or cocoa. Baker's prepared cocoa will be found excellent for all chocolate purposes; better indeed than any thing else, as it is pure, and without any adulteration of animal fat, being also very strong, and communicating a high flavour. Of this, scrape down, very fine, two ounces or more. Add to it a tea-spoonful of mixed spice, namely, powdered nutmeg and cinnamon. Put it into a very clean sauce-pan, and pour on a quart of rich milk, stirring it well. Set it over the fire or on hot coals; cover it; and let it come to a boil. Then remove the lid; stir up the chocolate from the bottom, and press out all lumps. Then return it to the fire, and when thoroughly dissolved and very smooth, it is done. Next stir in, gradually, while the chocolate is still boiling-hot, a quarter of a pound or more of powdered loaf-sugar. If you use such white sugar as is bought ready powdered, you must have near half a pound, as that sugar has very little strength, being now adulterated with ground starch. When the chocolate is well sweetened, set it away to cool. Beat eight eggs very light, and pour them through a strainer into the pan of chocolate, when it is quite cold. Stir the whole very hard. Then put it into the oven, and bake it well. Try it when you think it done, with the twig from a broom. If on putting the twig into the middle of the pudding, and sticking it quite down to the bottom, the twig comes out clean, and with nothing clammy adhering to it, the pudding is then sufficiently baked. It should be eaten cold. Sift white sugar thickly over it before it goes to table. It will be found very nice.
This pudding will bake best by sitting the pan in a dutch oven half-filled with boiling water.