972. Custard Pudding

Take a pint of cream, six eggs well beaten, two spoonfuls of flour, half a nutmeg grated, and salt and sugar to taste; mix them together butter a cloth and pour in the batter, tie it up, put it into a saucepan of boiling water and boil it an hour and a half. Serve with melted butter.

973. Custard Pudding

Prepare your milk as in No. 1119, add to your eggs two good spoonfuls of flour, and a glass of brandy, or a stick of vanilla or noyeau; the vanilla you will boil in the milk. When all is cold and strained break two eggs and add to it; butter a plain mould, steam it as other puddings; pour hot currant jelly over it, or apricot jam. If baked put a puff paste rim to the dish.

930. Citron Pudding

Take a pint of cream and the yolks of six eggs, beat them together, add four ounces of sugar, the same of citron shred fine, two spoonfuls of flour, and a little nutmeg. Place this mixture in a deep dish, bake it in a quick oven, and turn it out.

981. Currant Pudding

Take a pound of currants, a pound of suet, five eggs, four spoonfuls of flour, half a nutmeg, a tea-spoonful of ginger, a little powdered sugar, and a little salt. Boil this for three hours.

982. Cherry Pudding

Line a well-buttered basin with a paste made of butter, or suet chopped small, rubbed into flour, put in picked cherries, cover the top with a crust and boil it. Fruit puddings may be boiled in a cloth without a basin.

983. Another Way

Make a plain batter pudding, but rather thicker, and with more eggs than for plain boiling, place in picked cherries, taking care not to break them, and boil it in a cloth.

984. Boiled Curd Pudding

Take the curd of two gallons of milk well-drained, rub it through a sieve, and mix it with six eggs, a little cream, two spoonfuls of orange flower water, half a nutmeg grated, three spoonfuls of flour, the same of bread crumbs, half a pound of currants, and the same of raisins stoned. Boil it for an hour in a thick cloth well floured.

985. Carrot Pudding

Take a large carrot, boil it soft, bruise it in a marble mortar, and mix with it a spoonful of biscuit powder, four yolks and two whites of eggs, a pint of cream, a large spoonful of rose or orange flower water, a quarter of a nutmeg, two ounces of sugar and a little ratafia; bake it in a shallow dish, turn it out and serve with sugar over.

986. Damson Pudding

Line a basin with paste, fill it with ripe or bottled damsons, cover it with paste, boil it, and when ready to serve cut a piece out of the top, put in sifted sugar.

987. Fowl Pudding A La Reine

Take the breast and fleshy parts of three or four cold roast fowls, cut them into dice of an equal size and rather small, put these dice into a reduction of veloute, season them well, .then turn them into a dish to cool; as soon as quite cold divide it into two equal parts which make into puddings of an oval or long shape the size of the dish, roll them in crumbs of bread, cover them on both sides with egg, and roll once more in the crumbs of bread, see that the ends are well covered with crumbs or they will break. Fry them a good colour, drain them dry with a clean soft towel, serve with a thin veloute, or green parsley fried.