1021. Sippet Pudding

Cut a small loaf of fancy bread into very thin slices, put a layer of them at the bottom of a dish, then a layer of marrow - or beef suet, if the former is not easily obtained fresh - a layer of currants, and then a layer of bread, and continue in this order until you have filled the dish. Beat up to a fine froth four eggs, mix them with a quart of cream, a nutmeg, and four ounces of sugar, and pour it over; put it into an oven with a very steady heat - not too fierce - and bake thirty minutes.

1022. Suet Pudding

Chop half a pound of beef suet extremely fine, add the same quantity of flour, two eggs well beaten, a small quantity of pounded and sifted sugar, and a little salt; mix well together with milk to a tolerable consistence, and either bake or boil it.

1023. Suet Pudding

To a pound and a quarter of flour add a pound of shred suet, with two eggs beaten separately, a little salt, and a little ground ginger, and just enough milk to make it; boil it four hours. It is very nice the next day cut in slices and broiled.

1024. Sweetmeat Pudding

Take one ounce each of orange and lemon peel, and citron, slice them very thin; line a dish with puff paste, lay the peel at the bottom, mix the yolks of seven eggs with the whites of two eggs, adding five ounces of sugar, pour it over the sweetmeats, put it into an oven well heated and bake thirty-five minutes.

1025. Tapioca Pudding

Soak four table-spoonfuls of tapioca in a quart of milk all night, then add a spoonful of brandy, some lemon peel, and a little spice; boil them gently, add four eggs, the whites well beaten, and a quarter of a pound of sugar; bake it.

1026. Treacle Pudding

To a pound of stoned raisins add three quarters of a pound of shred suet, a pound of flour, a pint of milk, a table-spoonful of treacle, grated ginger and pounded spice; stir all up well, and boil it four hours in a floured cloth.

1027. Vermicelli Pudding

Take four ounces of vermicelli boil it soft in a pint of new milk with a stick or two of cinnamon; add half a pint of thick cream, a quarter of a pound of butter, the same quantity of sugar, and the yolks of four eggs well beaten; put in a dish and bake it.

1028. Vermicelli

Boil a quarter of a pound of vermicelli in milk, with a piece of cinnamon, four cloves, a bay leaf, sweeten with lump sugar, put a piece of butter into it; break four eggs in a basin, a little grated nutmeg, and a gill of cream; add it to your vermicelli. If nearly cold, butter your dish well, as for a bread and butter pudding; bake or stew this pudding; if stewed, season with vanilla or orange flowers.

1029. Yorkshire Pudding

Mix together a spoonful of flour, a pint of milk, and one egg well beaten, add a spoonful of salt and a little ginger grated; put this mixture in a square pan buttered, and when browned by baking under the meat turn the other side upwards to be browned also; serve it cut in pieces, and arranged upon a dish.

If you require a richer pudding increase the number of eggs.