Gooseberry Pudding

Stew gooseberries in a stone jar over a hot stove, or placed in a saucepan of water, till they will pulp; rub them through a coarse sieve, and take a pint of the pulp and beat it with three whole eggs, previously whipped together and strained, an ounce and a half of butter, and as much sugar as will sweeten it; add some crumbs of roll, or four ounces of Naples biscuit, to give it consistence; put into a shape of puff-paste, and bake half an hour.

Apple Pudding

Stew some apples, and pulp them through a sieve. To about half a pound of apples, after they are pulped, add six ounces of melted, but not oiled butter, in which mix as much sugar as will just sweeten the pudding; add the yolks of six eggs, and the whites of four, whipped. Mix all with the apples, and beat it very light; add the rind of a lemon. Cover the bottom of a baking-tin with puff-paste, and pour the pudding into it; bake in a moderate oven half an hour, strew sugar over it, and serve.

Another Apple Pudding

Peel one dozen and a half of good apples, take out the cores, cut them small, and put them into a stew-pan that will just hold them, with a little water, a little cinnamon, two cloves, and the peel of a lemon; stew over a slow fire till quite soft, sweeten with moist sugar, and rub through a hair sieve; add to it the yolks of four eggs, and the white of one, a quarter of a pound of good butter, a little nutmeg, the juice and grated peel of one lemon. Beat all well together; butter a mould, put in the pudding, and bake or boil half an hour; serve with a custard-sauce made without wine.

Citron Pudding

Slice half a pound of citron thin, and shred it very small; pound it with half a pound of powdered sugar in a marble mortar till well incorporated. Beat the yolks of twelve eggs to a cream; mix them by degrees with the citron, beating well together; add as much spinach-juice as will make it a fine green; bake in a shape of puff-paste; just before putting it in the oven add five ounces of oiled butter and a little brandy.