Directions for Cookery, in its Various Branches Part 40

Boil a pound of fine potatoes, peel them, mash them, and rub them through a cullender. Stir together to a cream, three quarters of a pound of sugar and the same quant.i.ty of b.u.t.ter. Add to them gradually, a wine gla.s.s of rose water, a gla.s.s of wine, and a gla.s.s of brandy; a tea-spoonful of powdered mace and cinnamon, a grated nutmeg, and the juice and grated peel of a large lemon.

Then beat six eggs very light, and add them by degrees to the mixture, alternately with the potato. Bake it three quarters of an hour in a b.u.t.tered dish.

SWEET POTATO PUDDING.

Take half a pound of sweet potatoes, wash them, and put them into a pot with a very little water, barely enough to keep them from burning. Let them simmer slowly for about half an hour; they must be only parboiled, otherwise they will be soft, and may make the pudding heavy. When they are half done, take them out, peel them, and when cold, grate them. Stir together to a cream, half a pound of b.u.t.ter and a quarter of a pound and two ounces of powdered sugar, add a grated nutmeg, a large tea-spoonful of powdered cinnamon, and half a tea-spoonful of beaten mace. Also the juice and grated peel of a lemon, a wine gla.s.s of rose water, a gla.s.s of wine, and a gla.s.s of brandy. Stir these ingredients well together.

Beat eight eggs very light, and stir them into the mixture in turn with the sweet potato, a little at a time of each. Having stirred the whole very hard at the last, put it into a b.u.t.tered dish and bake it three quarters of an hour.

CARROT PUDDING.

May be made in the above manner.

GREEN CORN PUDDING.

Take twelve ears of green corn, as it is called, (that is, Indian corn when full grown, but before it begins to harden and turn yellow,) and grate it. Have ready a quart of rich milk, and stir into it by degrees a quarter of a pound of fresh b.u.t.ter, and a quarter of a pound of sugar. Beat four eggs till quite light; and then stir them into the milk, &c. alternately with the grated corn, a little of each at a time. Put the mixture into a large b.u.t.tered dish, and bake it four hours. It may be eaten either warm or cold, For sauce, beat together b.u.t.ter and white sugar in equal proportions, mixed with grated nutmeg.

To make this pudding--you may, if more convenient, boil the corn and cut it from the cob; but let it get quite cold before you stir it into the milk. If the corn has been previously boiled, the pudding will require but two hours to bake.

SAGO PUDDING.

Pick, wash, and dry half a pound of currants; and prepare a tea-spoonful of powdered cinnamon; a half tea-spoonful of powdered mace; and a beaten nutmeg. Have ready six table-spoonfuls of sago, picked clean, and soaked for two hours in cold water. Boil the sago in a quart of milk till quite soft. Then stir alternately into the milk, a quarter of a pound of b.u.t.ter, and six ounces of powdered sugar, and set it away to cool. Bent eight eggs, and when they are quite light, stir them gradually into the milk, sago, &c.

Add the spice, and lastly the currants; having dredged them well with flour to prevent their sinking. Stir the whole very hard, put it into a b.u.t.tered dish, and bake it three quarters of an hour.

Eat it cold.

ARROW ROOT PUDDING.

Take four tea-cups full of arrow root, and dissolve it in a pint of cold milk. Then boil another pint of milk with some broken cinnamon, and a few bitter almonds or peach-leaves. When done, strain it hot over the dissolved arrow root; stir it to a thick smooth batter, and set it away to get cold. Next, beat six eggs very light, and stir them into the batter, alternately with a quarter of a pound of powdered white sugar. Add a grated nutmeg and some fresh lemon-peel grated. Put the mixture into a b.u.t.tered dish, and bake it an hour. When cold, cut some slices of preserved quince or peach, and arrange them handsomely all over the top of the pudding; or ornament it with strawberries, or raspberries preserved whole.

GROUND RICE PUDDING.

Mix a quarter of a pound of ground rice with a pint of cold milk, till it is a smooth batter and free from lumps. Boil three pints of milk; and when it has boiled, stir in gradually the rice batter, alternately with a quarter of a pound of b.u.t.ter. Keep it over the fire, stirring all the time, till the whole is well mixed, and has boiled hard. Then take it off, add a quarter of a pound of white sugar; stir it well, and set it away to cool. Beat eight eggs very light and stir them into the mixture when it is quite cold. Then strain it through a sieve, (this will make it more light and delicate,) add a grated nutmeg, and a large tea-spoonful of powdered cinnamon. Stir in the juice and the grated peel of a lemon, or a small tea-spoonful of essence of lemon. Put it into a deep dish or dishes, and bake it an hour. As soon as it comes out of the oven, lay slips of citron over the top; and when cold, strew powdered sugar on it.

A RICE PLUM PUDDING.

Take three jills of whole rice; wash it, and boil it in a pint of milk. When it is soft, mix in a quarter of a pound of b.u.t.ter, and set it aside to cool; and when it is quite cold, stir it into another pint of milk. Prepare a pound and a half of raisins or currants; if currants, wash and dry them; if raisins, seed them and cut them in half. Dredge them well with flour, to prevent their sinking; and prepare also a powdered nutmeg; a table-spoonful of mixed mace and cinnamon powdered; a wine gla.s.s of rose water; and a wine gla.s.s of brandy or white wine. Beat six eggs very light, and stir them into the mixture, alternately with a quarter of a pound of sugar. Then add by degrees the spice and the liquor, and lastly, stir in, a few at a time, the raisins or currants. Put the pudding into a b.u.t.tered dish and bake it an hour and a half. Send it to table cool.

You may make this pudding of ground rice, using but half a pint instead of three jills.

A PLAIN RICE PUDDING.

Pick and wash a pint of rice, and boil it soft. Then drain off the water, and let the rice dry and get cold. Afterwards mix with it two ounces of b.u.t.ter, and four ounces of sugar, and stir it into a quart of rich milk. Beat four or five eggs very light, and add them gradually to the mixture. Stir in at the last a table-spoonful of mixed nutmeg and cinnamon. Bake it an hour in a deep dish.

A FARMER'S RICE PUDDING.

This pudding is made without eggs. Wash half a pint of rice through two cold waters, and drain it well. Stir it raw into a quart of rich milk, or of cream and milk mixed; adding a quarter of a pound of brown sugar, and a table-spoonful of powdered cinnamon. Put it into a deep pan, and bake it two hours or more.

When done, the rice will be perfectly soft, which you may ascertain by dipping a tea-spoon into the edge of the pudding and taking out a little to try. Eat it cold.

RICE MILK.

Pick and wash half a pint of rice, and boil it in a quart of water till it is quite soft. Then drain it, and mix it with a quart of rich milk. You may add half a pound of whole raisins. Set it over hot coals, and stir it frequently till it boils. When it boils hard, stir in alternately two beaten eggs, and four large table-spoonfuls of brown sugar. Let it continue boiling five minutes longer; then take it off, and send it to table hot. If you put in raisins you must let it boil till they are quite soft.

A BOILED RICE PUDDING.

Mix a quarter of a pound of ground rice with a pint of milk, and simmer it over hot coals; stirring it all the time to prevent its being lumpy, or burning at the bottom. When it is thick and smooth, take it off, and pour it into an earthen pan. Mix a quarter of a pound of sugar, and a quarter of a pound of b.u.t.ter with half a pint of cream or very rich milk, and stir it into the rice; adding a powdered nutmeg, and the grated rind of two lemons, or half a tea-spoonful of strong oil of lemon. Beat the yolks of six eggs with the whites of two only. When the eggs are quite light, mix them gradually with the other ingredients, and stir the whole very hard. b.u.t.ter a large bowl, or a pudding mould. Put in the mixture; tying a cloth tightly over the top, (so that no water can get in,) and boil it two hours. When done, turn it out into a dish. Send it to table warm, and eat it with sweetened cream, flavoured with a gla.s.s of brandy or white wine and a grated nutmeg.

A MARLBOROUGH PUDDING.

Pare, core and quarter six large ripe pippin apples. Stew them in half a pint of water. When they are soft but not broken, take them out, drain them through a sieve, and mash them to a paste with the back of a spoon. Mix with them six large table-spoonfuls of sugar and a quarter of a pound of b.u.t.ter, and set them away to get cold.

Grate two milk biscuits or email sponge cakes, or an equal quant.i.ty of stale bread, and grate also the yellow peel, and squeeze the juice of a large lemon. Beat six eggs light, and when the apple is cold stir them gradually into it, adding the grated biscuit and the lemon. Stir in a wine gla.s.s of rose water and a grated nutmeg. Put the mixture into a b.u.t.tered dish or dishes; lay round the edge a border of puff paste, and bake it three quarters of art hour. When cold, grate white sugar over the top, and ornament it with slips of citron handsomely arranged.

ALMOND CHEESE CAKE.

This though usually called a cheese cake, is in fact a pudding.

Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Put it into a tea-cup, pour on it sufficient lukewarm water to cover it, and let it soak all night, or at least several hours. Take a quart of milk, which must be made warm, but not boiling. Stir the rennet-water into it. Cover it, and set it in a warm place. When the curd has become quite firm, and the whey looks greenish, drain off the whey, and set the curd in a cool place. While the milk is turning, prepare the other ingredients. Wash and dry half a pound of currants, and dredge them well with flour. Blanch three ounces of sweet and one ounce of bitter almonds, by scalding and peeling them. Then cool them in cold water, wiping them dry before you put them into the mortar.

If you cannot procure bitter almonds, peach kernels may be subst.i.tuted. Beat them, one at a time, in the mortar to a smooth paste, pouring in with every one a few drops of rose water to prevent their being oily, dull-coloured, and heavy. If you put a sufficiency of rose water, the pounded almond paste will be light, creamy, and perfectly white. Mix, as you do them, the sweet and bitter almonds together. Then beat the yolks of eight eggs, and when light, mix them gradually with the curd. Add five table-spoonfuls of cream, and a tea-spoonful of mixed spice. Lastly, stir in, by degrees, the pounded almonds, and the currants alternately. Stir the whole mixture very hard. Bake it in b.u.t.tered dishes, laying puff paste round the edges. If accurately made, it will be found delicious. It must be put in the oven immediately.

COMMON CHEESE CAKE.

Boil a quart of rich milk. Beat eight eggs, put them to the milk, and let the milk and eggs boil together till they become a curd.

Then drain it through a very clean sieve, till all the whey is out. Put the curd into a deep dish, and mix with it half a pound of b.u.t.ter, working them well together. When it is cold, add to it the beaten yolks of four eggs, and four large table-spoonfuls of powdered white sugar; also a grated nutmeg. Lastly, stir in, by degrees, half a pound of currants that have been previously picked, washed, dried, and dredged with flour. Lay. puff paste round the rim of the dish, and bake the cheese cake half an hour.

Send it to table cold.

PRUNE PUDDING.

Scald a pound of prunes; cover them, and let them swell in the hot water till they are soft. Then drain them, and extract the stones; spread the prunes on a large dish, and dredge them with flour.

Take one jill or eight large fable-spoonfuls from a quart of rich milk, and stir into it, gradually, eight spoonfuls of sifted flour. Mix it to a smooth batter, pressing out all the lumps with the back of the spoon. Beat six eggs very light, and stir them, by degrees, into the remainder of the milk, alternately with the batter that you have just mixed. Then add the prunes one at a time, stirring the whole very hard. Tie the pudding in a cloth that has been previously dipped in boiling water and then dredged with flour. Leave room for it to swell, but secure it firmly, so that no water can get in. Put it into a pot of boiling water, and boil it two hours. Send it to table hot, (not taking it out of the pot till a moment before it is wanted,) and eat it with cream sauce; or with b.u.t.ter, sugar, and nutmeg beaten together, and served up in a little tureen. A similar pudding may be made with whole raisins.

EVE'S PUDDING.

Pare, core, and quarter six large pippins, and chop them very fine. Grate stale bread till you have six ounces of crumbs, and roll fine six ounces of brown sugar. Pick, wash, and dry six ounces of currants, and sprinkle them with flour. Mix all these ingredients together in a large pan, adding six ounces of b.u.t.ter cut small, and two table-spoonfuls of flour. Beat six eggs very light, and moisten the mixture with them. Add a grated nutmeg, and a tea-spoonful of powdered cinnamon. Stir the whole very well together. Have ready a pot of boiling water. Dip your pudding cloth into it, shake it out, and dredge it with flour. Then put in the mixture, and tie it very firmly; leaving s.p.a.ce for the pudding to swell, and stopping up the tying place with a paste of wetted flour. Boil it three hours; keeping at the fire a kettle of boiling water, to replenish the pot, that the pudding may be always well covered. Send it to table hot, and eat it with sweetened cream flavoured with wine and nutmeg.

CINDERELLAS OR GERMAN PUFFS.