A Custard Pudding, Either Baked Or Boiled

BOIL a pint of milk and a pint of cream together, with cinnamon, lemon-peel, and nutmeg, for half an hour ; strain it, and put it to cool; break eight eggs, (leaving out four whites), and add about a table-spoonful of flour; beat them well; then add the milk and cream that have been boiled, and a glass of brandy : if for baking, put thin puff-paste at the bottom of the dish (first buttering it) and round the rim ; then strain the custard into the dish ; it will take about twenty minutes: if for boiling, butter the mould, and let it boil about half an hour: garnish the dish you send it up in with currant jelly, and pour wine sauce over it.

Chesnut Pudding

Boil a dozen and a half of chesnuts a quarter of an hour; blanch, peel, and beat them in a mortar, with a little orange-flour, or rose-water, and white wine, till of a fine thin paste; beat up twelve eggs, with the whites; grate half a nutmeg in three pints of cream, a little salt, and half a pound of melted butter; sweeten it, and mix all together; put it over the fire, and stir it till thick; lay puff-paste over the dish ; pour the mixture in the dish, and send it to the oven: when cream cannot be got, take three pints of milk; heat up the yolks of four eggs, and stir them into the milk : set it over the fire, stir it all the time, till scalding hot, and use this instead of cream.

Citron Pudding

Take a spoonful of flour, two ounces of sugar, nutmeg, and half a pint of cream; mix them together, with three yolks of eggs; put them into tea-cups, and add two ounces of citron, cut very thin: bake them in a quick oven, and turn them out upon a dish.

A George Pudding

Boil a handful of rice in a little milk till tender, with a piece of lemon peel; drain it, mix with it a dozen of good sized apples, boiled to a pulp as dry as possible ; add a glass of white wine, the yolks of five eggs, two ounces of orange and citron, cut thin, and sugar; line the mould or bason with the paste; beat the whites of eggs to a very strong froth, l6 and mix with the other ingredients; fill the bowl, and make it brown : serve it, bottom upwards, with the following sauce: two glasses of white wine, a spoonful of sugar, the yolks of two eggs, and a bit of butter; simmer, without boiling; pour it to and from the sauce-pan till of a proper thickness, then put it on the pudding.

Gooseberry Pudding

Stew gooseberries till they will pulp; take a pint of the juice, pressed through a sieve, and beat it with three eggs, beaten and strained ; add an ounce and a half of butter ; sweeten and put the crust round the dish : a few crumbs of roll should be mixed with the above, or four ounces of Naples biscuits.

A Grateful Pudding

To one pound of flour put a pound of grated bread ; take eight eggs, with half the whites ; beat them up, and mix with them a pint of new milk; stir in the bread and flour, a pound of raisins, stoned, a pound of currants, half a pound of sugar, and a little beaten ginger; mix all well together, pour it into your dish, and put it in the oven : cream, instead of milk, will be a great improvement.