958. Apricot Pudding

Whip up a pint of milk, or cream, six eggs, four table-spoonfuls of fine flour, a little salt, and a small portion of cinnamon. Rub the apricots through a sieve, and add enough of the pulp to make the whole rather thicker than batter, sweeten, pour it into a buttered basin, and. boil an hour and a quarter; serve with melted butter.

902. Barley Pudding

To a pound of pearl barley well washed add three quarts of new milk, half a pound of double refined sugar, and a nutmeg grated; then bake it in a deep pan. Remove it from the oven, beat up six eggs, mix well together, pour it into a buttered dish, and bake it again for an hour.

963. Beef Steak Pudding

Beat some steaks with a rolling-pin, season them, and roll them with pieces of fat between - if liked, a little shred onion may be added. Line a basin with a paste of suet, put in the rollers of steak, cover the basin with a crust, press the edges to keep the gravy in, cover with a cloth tied close, and boil the pudding slowly for some length of time.

964. Biscuit Pudding

Pour a pint of boiling milk over three Naples biscuits grated; cover it close, and when cold add the yolks of four eggs, the whites of two, a small quantity of brandy, half a spoonful of flour, nutmeg, and some sugar. Boil it in a basin for an hour.

965. Brandy Pudding

Take some dried cherries or jar-raisins stoned and line a mould with them, add some thin slices of French roll, and a layer of ratafias or macaroons, then repeat the layers of fruit, rolls, and cakes, till the mould is full, pouring in at intervals two glasses of brandy. Beat four eggs, whites and yolks separately, add to them a pint of milk or cream slightly sweetened, half a nutmeg, and the rind of half a lemon grated, pour it into the mould, and when it has penetrated the solid, flour a cloth, tie it tight over, and boil an hour. Be careful to keep the mould the right side upwards.

970. Cabinet Pudding

Put on to boil about a pint of milk, add into it the paring of a lemon free from the white, a piece of cinnamon, four or five cloves, and a bay leaf, sugar till the flavour of all is abstracted; break into a basin a quarter of a pound of ratafia biscuits, and eight or nine sponge biscuits, or some stale savoury cake; then pour upon them some brandy and a little white wine. Break five eggs into it and well mix it, then let the milk cool, strain it to it; butter a plain mould well and ornament it with dried cherries, steam it as former puddings for an hour and a half, make a good sauce with brandy and wine in it, and a gill of cream, and a little lemon juice.

971. Cabinet Pudding

Should you not have at command the things named in the above, use the crumb of the lightest bread you have, in that case strain the boiling milk upon the bread, blanch and chop very fine and pound a few bitter almonds and put to it, then wine and brandy, eggs, etc, use some raisins stoned to ornament the mould with, steam it, and use sauce as before.