Maccaroni Pudding

Boil a quarter of a pound of maccaroni in a pint of rich unskimmed milk, with a handful of blanched bitter almonds or peach-kernels, and two sticks of cinnamon broken into pieces. It must boil till the maccaroni is soft, and dissolving. Then remove the bitter almonds and the cinnamon; stir in, while it is hot, a quarter of a pound of fresh butter, a quarter of a pound of powdered sugar, and half a pint of rich cream. Mix all well, and beat it hard. Then beat four eggs till very thick and light, and stir them gradually into the mixture after it has cooled. Add a grated nutmeg, and a table-spoonful of brandy. Butter a deep dish; put in the mixture; set it directly into the oven, and bake it.

Vermicelli pudding may be made as above. Also a ground rice pudding.

A Lady's Pudding

Rub off on lumps of loaf sugar the yellow rind of one large lemon, or two small ones. Then crush that sugar, and add more to it till you have four heaped table-spoonfuls. Beat to a stiff froth the whites only of lour eggs. 1 hen gradually add the sugar (a little at a time) to the beaten white of egg. Have ready in a pan, a pint of cream or rich unskimmed milk. Stir into it by degrees the mixture of white of egg and sugar, alternately with four heaped table-spoonfuls or four ounces of sifted flour. When the whole is mixed, stir it long and hard; and then transfer it to a deep dish, the inside of which must be slightly buttered. Bake it from half an hour to three quarters; and when done sift powdered sugar over the top. Send it to table cool, with a sauce of equal quantities of fresh butter and powdered white sugar stirred together to a light cream, and flavoured with lemon-juice and grated nutmeg.

This pudding will be found very delicate. For a large one, take the whites of eight eggs, the rind of two large lemons, half a pound of sugar, a quart of cream or rich milk, and eight heaped table-spoonfuls of flour.

Boiled Lemon Pudding

Grate very fine as many bread-crumbs as will weigh half a pound. Take half a pound of broken up loaf-sugar, and on some of the lumps rub off the yellow rind of two large lemons, or three small ones, having first rolled the lemons under your hand upon a table to increase the juice. Then powder finely all the sugar, including the lumps on which the lemon-rind has been rubbed. Cut up in a deep pan a quarter of a pound of fresh butter. Add to it half the powdered sugar, and stir them hard together till very light and thick. Beat six eggs till as light as possible; and then (having stirred in two table-spoonfuls of sifted flour) add them gradually to the beaten butter and sugar, in turn with the bread crumbs, a little at a time of each. Squeeze the juice of the lemons through a strainer, and mix it with the remaining sugar. Then add that sugar, gradually, to the other ingredients, and stir the whole very hard. Have ready a pudding-cloth dipped in boiling water, shaken out, spread open over a pan, and then dredged with flour. Put in the pudding-mixture, and tie it firmly, leaving room for it to swell, and not forgetting to stop up the little aperture at the tying-place with a bit of flour-and-water dough. Put the pudding into a large pot of boiling water, and keep it boiling steadily for two hours or more, turning it several times in the pot. Serve it up hot, accompanied by a cold sauce of equal portions of powdered white sugar and fresh butter, beaten together to a cream, and flavoured with lemon-juice and nutmeg.

You may boil it in a pudding-mould, with a hole or cavity in the centre. After turning it out on the dish, fill up the hole with the above-mentioned sauce, heaping high in the middle. For this purpose the sauce should be made rather stiff, allowing more sugar and less butter.

A boiled orange pudding may be made in the same manner.