I lb. of Macaroni; I quart Milk. 4 Eggs.
A wineglass of Brandy. Peel of I Lemon. 2 oz. Sugar.
Simmer the macaroni in a pint of milk for three-quarters of an hour till quite soft with the lemon-peel; take out the peel, and put the macaroni in a pie-dish lined with puff paste; bend round the edges. Beat the eggs well; add sugar and glass of brandy. Stir this into the other pint of milk, and pour over the macaroni, and bake for half an hour.
10 oz. Bread-crumbs.
8 oz. Sugar (White or Brown).
8 oz. Beef Suet.
1 large or a small Lemons,
A tablespoonful of Brandy.
Chop the suet very fine, mix it with the bread-crumbs, sugar, grated lemon-peel; then add the juice, brandy, and egg well beaten. Mix well together with a wooden spoon, and pack firmly into a well-buttered mould. Boil one and a half hours. Serve with sweet or wine sauce.
Boil a pint of milk, pour it boiling over six ounces 0/ bread-crumbs; when nearly cold add two ounces of white sugar. Beat up two ounces of butter and two eggs; butter a pudding-dish, and at the bottom lay a covering of jam; pour mixture over it, and bake in a quick oven for twenty minutes. Enough for six. As nice hot as cold.
Stale Penny Loaf. Marmalade.
I oz. Maizenc I Egg.
1 pint of Milk.
Put a layer of stale crumbs into a buttered dish or basin, then a layer of jam, then another of crumbs, and so on till the dish is full. Then mix a tablespoonful of maizena and one egg; add to it a pint of boiling milk, pour this over the crumbs. Either bake or boil. Time, half an hour. Cheap and good.
Peel six oranges and cut them in small pieces. Make a custard with a pint of milk, two ounces of sugar, two table-spoonfuls of corn-flour, the yolks of two eggs. When nearly cold, pour custard over the oranges, and mix well together. Beat the whites of the eggs to a stiff froth with three spoonfuls of sifted loaf sugar. Heap this on the pudding, and bake in the oven a light brown.
(Copied from our Grandmother's Dutch book.) Take a soup-plate of potatoes, boiled and mashed; a saucerful of butter, melted; two tablespoonfuls of fine floui; six eggs, white and yolk whipped separately; about two dozen almonds; a few tablespoonfuls of rose-water. Mix the yolks with the mashed potatoes, then the flour, then the whites of the eggs, the grated almonds, and rose-water. Butter the mould, and garnish with slices of citron preserve, and boil two hours. Can be served with sifted sugar and melted butter, or any sweet sauce.
¼ lb. of " Sweet Potatoes," boiled and mashed very fine, ¼ lb. Butter. ¼ lb. Loaf Sugar.
1 teaspoonful Sifted Cinnamon.
A little Nutmeg.
½ wineglass Brandy.
Stir the butter to a cream with the sugar; whip the eggs separately. Mix all with the mashed sweet potatoes, etc. Line a tart-dish with puff paste; bake for half an hour in a quick oven. When done, sift sugar on the top.