1 quart Boiled Milk. ¼ lb. Mashed Potatoes.
¼ lb. Flour. 2 oz. Butter.
2 oz. sugar.
Mix the ingredients, and when cold, add three well-beaten eggs; flavour with essence of bitter almonds or vanilla. Bake or steam for half an hour. Serve with wine sauce. (See Bessie's Recipe among Sauces for Puddings.)
Take the crumb of a penny loaf of white bread, well soaked in boiling milk; whisk the yolk of three eggs; a good tablespoonful of sugar, a tablespoonful of butter, lemon-peel or cinnamon. Bake in the oven. When nearly cold, put on a layer of apricot jam, or gooseberry. Whisk the whites to a stiff froth with one cup of sifted sugar and the juice of a lemon; cover the preserve. Put back in the oven to dry - not brown.
7 Quinces. I pint Cream. 4 Eggs.
Powdered Ginger, Cinnamon. ½ lb. Sugar. Puff Paste.
Boil seven large quinces until very tender, pare and core them; beat to a pulp, adding the sugar. Beat up the eggs, stir gradually into a pint of cream; mix with the pulp; flavour with cinnamon or ginger; put into a buttered dish with puff paste round. Bake for three-quarters of an hour. Serve with sugar.
5 tablespoonfuls of Pounded Rice. 1 quart of Milk.
8 oz. of Sugar. 2 oz. of Butter. 1 teaspoonful of Cinnamon.
Boil the rice and milk till thick and soft. Let it cool; stir in the butter; whisk whites and yolks separately, mix with the rice and milk. Bake three-quarters of an hour in a buttered mould dusted with fine biscuit. Turn out when cold.
Boil one cupful of rice in one and a half quarts of new milk; when soft stir in a tablespoonful of butter. When cold, whisk up three eggs, add some cinnamon or Naartje (Tangerine orange) peel, stir well together, and bake for twenty minutes in a buttered pie-dish. Very good.
I lb. of Flour.
½ lb. of finely out Beef Suet.
Eggspoonful of Salt, 1 pint of Cold Water.
Mix all well together, roll out very thinly, leaving a small edge of half an inch for the dough to stick; cover the whole surface with jam (will take about three-quarters of a pound - quince jam is very good), roll up, fasten the ends well; have ready a cloth which has been dipped in boiling water and well dusted with flour; put the roly-poly in this; tie up the ends well, putting a little dry flour at each end of the cloth, to prevent the water getting in. Put into boiling water, and let it boil for two or three hours.
Take a pint of hot mashed potato, a pint of flour, a quarter of a pound of butter, a pinch of salt, and moisten with milk or water into a dough. Roll the paste out, spread it with any jam that has no stones, roll and tie up, and steam for an hour and a quarter. A very nice sauce to eat with this dainty pudding is, two ounces of butter and two tablespoonfuls of sugar beaten together, and added to one well-beaten egg; go on beating, pouring in by degrees a little boiling water, till the sauce looks like cream.