Pudding, a well-known dish, frequently found at the tables of our English readers.
The most wholesome dishes of this nature, are doubtless those made of bread, milk, and eggs , and which are known under the name of bread-puddings. Next to these, are such as are prepared by mixing a small proportion of suet, or other animal fat, with flour, eggs, and milk. The whole must be carefully incorporated, and boiled three hours or longer, according to its size, before it is carried to the table.
A palatable dish may be obtained, by boiling half a pound of potatoes till they become soft, when they must be mashed, and rubbed through a sieve. Half pound of melted fresh butter is then to be combined with a similar quantity of sugar ; and all the ingredients are to be mixed up with six eggs, and a little brandy. The whole is now to be poured into a cloth, and boiled for half an hour, when it may be served with some melted butter, sweetened with sugar; to which a small portion of wine may be added.
The cheapest preparations of this nature, however, are rice-puddings: -let a quarter of a pound of rice, and double that quantity of raisins, betied loosely in a cloth, and boiled for two hours; at the expiration of which time, it may be put in a dish, and carried to the table. Or, the rice may be boiled in a cloth for one hour, when a quarter of a pound of butter is to be stirred in, and the padding sweetened to the taste : it should then be boiled for another hour, after which it will be fit for immediate use.