Pare off the yellow peel of a large Seville orange, but be careful not to touch the white; boil it in three several waters to take out the bitterness; it will require about three hours’ boiling. Beat it very fine in a marble mortar, with four ounces of fine lump sugar, four ounces of fresh butter, the yolks of six eggs, four good spoonfuls of sweet thick cream, and one spoonful of orange-flower water. Beat all these ingredients so well together that you cannot discern a particle of the orange-peel. Roll out your puff paste as thin as possible, lay it in pattypans, fill them with the ingredients, but do not cover them. Bake them in an oven no hotter than for cheesecakes; but for frying you must make them with crust without butter, and fry them in lard.
Take one pound of single-refined sugar sifted and the rind of an orange grated, a little gum-dragon, and beaten almonds rubbed through a sieve. Mix all these well together; wet it into paste, and beat it in a mortar; add whites of eggs whipped to a frost.
Dissolve two ounces of isinglass in one pint of water; strain it through a sieve; add the juice of two China oranges and some lemon; sugar it to your taste. Whisk it till it looks like a sponge; put it into a mould, and turn it out.
To each pint of juice, which must be put into a large pan, throw a pound and a half of sugar, broken into small lumps, which must be stirred every day till dissolved, first carefully taking off the scum. Let the peel of about six oranges be put into twelve quarts, but it must be taken out when the sugar is melted, and you are ready to bottle it. Proceed in the same way with lemon, only taking two pounds of sugar to a pint of juice.
Pare some oranges as thin as possible; boil them till they are soft. Cut and core double the number of good pippins, and boil them to pap, but so as that they do not lose their colour; strain the pulp, and add one pound of sugar to every pint. Take out the orange-pulp, cut the peel, make it very soft by boiling, and bruise it in a mortar in the juice of lemons and oranges; then boil it to a proper consistence with the apple and orange-pulp and half a pint of rose-water.
Take eight Seville oranges; cut them in halves, pick out all the seeds; then pick out all the orange as free from the white skins as possible. Take the seeds out of the cores, and boil them till tender and free from bitter. When done enough, dry them very well from the water, and beat five of the orange-peels in a marble mortar till quite smooth. Then take the weight of the oranges in double-refined sugar, beaten fine, and sifted; mix it with the juice, and pound all well in the mortar; the peel that was left unbeaten you slice into your tart. You may keep out as much sugar as will ice the tart. Make the crust for it with twelve ounces of flour, six ounces of butter, melted in water, and the yolks of two eggs, well beaten and mixed into your flour. Be sure to prick the crust well before it goes into the oven.
Half this quantity makes a pretty-sized tart.
Take as many oranges as you require. Cut the peel extremely thin from the white, and shred it small. Clear theoranges entirely from the white, and cut them in small pieces like an apple, taking out the seeds. Sweeten as required, and bake in a nice paste. In winter, apples may be mixed.
Take oatmeal, clean picked and well beaten; steep it in water all night; strain and boil it in a pipkin, with some currants, a blade or two of mace, and a little salt. When it is well boiled, take it off; and put in the yolks of two or three new-laid eggs, beaten with rose-water. Set it on a gentle fire, and stir it that it may not curdle. Sweeten with sugar, and put in a little nutmeg.
Mix a quart of milk with as much flour as will make it into a thin batter; break in six eggs; put in a little salt, a glass of raisin wine, a spoonful of beaten ginger; mix all well together; fry and sprinkle them with sugar.
In making pancakes or fritters, always make your batter an hour before you begin frying, that the flour may have time to mix thoroughly. Never fry them till they are wanted, or they will eat flat and insipid. Add a little lemon-juice or peel.
To a pint of cream put three spoonfuls of sack, half a pint of flour, six eggs, but only three whites; grate in some nutmeg, very little salt, a quarter of a pound of butter melted, and some sugar. After the first pancake, lay them on a dry pan, very thin, one upon another, till they are finished, before the fire; then lay a dish on the top, and turn them over, so that the brown side is uppermost. You may add or diminish the quantity in proportion. This is a pretty supper dish.
Break three eggs, put four ounces and a half of flour, and a little milk, beat it into a smooth batter; then add by degrees as much milk as will make it the thickness of good cream. Make the frying-pan hot, and to each pancake put a bit of butter nearly the size of a walnut; when melted, pour in the batter to cover the bottom of the pan; make them of the thickness of half a crown. The above will do for apple fritters, by adding one spoonful more flour; peel and cut your apples in thick slices, take out the core, dip them in the batter, and fry them in hot lard; put them in a sieve to drain; grate some loaf sugar over them.
Beat the yolks of eight eggs, which sweeten to your taste, nearly a table-spoonful of flour, a little brandy, and half a pint of cream. They are not to be turned in the frying-pan. When half done, take the whites beaten to a strong froth, and put them over the pancakes. When these are done enough, roll them over, sugar them, and brown them with a salamander.
Two soup-ladles of flour, three yolks of eggs, and four whole ones, two tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of double cream; to be stirred together, and sugar to be shaken over every pancake, which is not to be turned—about thirty in number.
Take to a pint of cream eight eggs, leaving out two whites, three spoonfuls of fine flour, three of sack, one of orange-flower water, a little sugar, a grated nutmeg, a quarter of a pound of butter melted in the cream. Mix a little of the cream with flour, and so proceed by degrees that it may be smooth: then beat all well together. Butter the pan for the first pancake, and let them run as thin as possible to be whole. When one side is coloured, it is enough; take them carefully out of the pan, lay them as even on each other as possible; and keep them near the fire till they are all fried. The quantity here given makes twenty.
In a quart of milk mix by degrees three spoonfuls of flour of rice, and boil it till it is as thick as pap. As it boils, stir in half a pound of good butter and a nutmeg grated. Pour it into a pan, and, when cold, put in by degrees three or four spoonfuls of flour, a little salt, some sugar, and nine eggs, well beaten up. Mix them all together, and fry them in a small pan, with a little piece of butter.
Take half a pound of good fresh butter, and work it to a cream in a basin. Stir into it a quarter of a pound of fine sifted sugar, and beat it together: then work with it as much fine flour as will make a paste fit to roll out for tarts, cheesecakes, &c.
Take a proper quantity of flour for the paste you wish to make, and mix it with equal quantities of powdered sugar and flour; melt some butter very smooth, with some grated lemon-peel and an egg, well beat; mix into a firm paste; bake or fry it.
French roll dough, rolled out with less than half the quantity of butter generally used, makes a wholesome and excellent paste for pies.
Put four pounds of butter into a kettle of water; add three quarters of a pound of rendered beef suet; boil it two or three minutes; pour it on twelve pounds of flour, and work it into a good stiff paste. Pull it into lumps to cool. Raise the pie, using the same proportions for all raised pies according to the size required: bake in a hot oven.
Take one pound of flour, and seven ounces of butter, put into boiling water till it dissolves: wet the flour lightly with it. Roll your paste out thick and not too stiff; line your tins with it; put in the meat, and cover over the top of the tin with the same paste.
This paste is best made over-night.
To half a pound of the best flour add the same quantity of butter, two spoonfuls of white sugar, the yolks of two eggs and one white; make it into a paste with cold water.
Take a pound of flour, the same of butter, with five yolks of eggs, the white of one, and as much water as will wet it into a pretty soft paste. Roll it up, and put it into your pan.
Take an egg or more, and mix it with some flour; make a little ball as big as a tea-cup; work it with your hands till it is quite hard and stiff; then break off a little at a time as you want it, keeping the rest of the ball under cover of a basin, for fear of its hardening or drying too much. Roll it out extremely thin; cut it out, and make it up in what shape you please, and harden them by the fire, or in an oven in a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich, or any thing that is a dry mixture, or does not want baking.
Take two thirds of potato and one of ground rice, as much butter rubbed in as will moisten it sufficiently to roll, whichmust be done with a little flour. The crust is best made thin and in small tarts. The potatoes should be well boiled and quite cold.
Whole rice, boiled in new milk, with a reasonable quantity of butter, to such a consistency as to roll out when cold. The board must be floured while rolling.
Beat up a quarter of a pound of rice-flour with two eggs; boil it till soft; then make it into a paste with very little butter, and bake it.
Mix together one pound of flour, and two ounces of sifted sugar; rub into it half a pound of good butter, and make it into a paste not over stiff. Roll it out for your pans. This paste is proper for any sweet tart or cheesecake.
Rub together six ounces of butter and eight of flour; mix it up with as little water as possible, so as to make a stiff paste. Beat it well, and roll it thin. This is the best crust of all for tarts that are to be eaten cold and for preserved fruit. Have a moderate oven.
Half a pound of loaf-sugar, and the same quantity of butter, to be rubbed into a pound of flour; then make it into paste with two eggs.
To a pound and a quarter of sifted flour rub gently in half a pound of fresh butter, mixed up with half a pint of spring water, and set it by for a quarter of an hour; then roll it out thin; lay on it in small pieces three quarters of a pound more of butter; throw on it a little more flour, roll it out thin three times, and set it by for an hour in a cold place.
Take one pound of flour, half a pound of fresh butter, and about four table-spoonfuls of pounded white sugar. Knead the paste with the yolks of two eggs well beaten up instead of water. Roll it very thin for biscuits or tarts.
Three ounces of butter to something less than a pound of flour and the yolk of one egg; the butter to be thoroughlyworked into the flour; if you use sugar, there is no occasion for an egg.
Three quarters of a pound of butter, and the same of flour; mix the flour very stiff with a little water; put the butter in a clean cloth, and press it thoroughly to get from it all the water. Then roll out all the flour and water paste, and lay the butter upon it, double over the paste, and beat it with a rolling-pin. Double it up quite thick, lay it in a clean plate, and put it in a cool place for an hour. If it is not light when tried in the oven, it must be beaten again.
Rub into your flour as much butter as possible, without its being greasy; rub it in very fine; put water to make it into a nice light paste; roll it out; stick bits of butter all over it; then flour and roll it up again. Do this three times; it is excellent for meat-pies.
To one pound of flour take about half a pound of beef suet chopped very small; pour boiling water upon it; let it stand a little time; then mix the suet with the flour, taking as little of the water as possible, and roll it very thin; put a little sugar and white of egg over the crust before it is baked.
Take half a pound of flour, and the same quantity of sugar well pounded; work it together, with a little cream and about two ounces of butter, into a stiff paste; roll it very thin. When the tarts are made, rub the white of an egg, well beaten, over them with a feather; put them in a moderate oven, and sift sugar over them.
The peaches should be gathered before they are too ripe; they should be of the hard kind—old Newington or the Magdalen peaches are the best. Rub off the down with a flannel, and loosen the stone, which is done by cutting a quill and passing it carefully round the stone. Prick them with a large needle in several places; put them into cold water; give them a great deal of room in the preserving-pan; scald them extremely gently: the longer you are scalding them the better, for if you do them hastily, or with too quick a fire, they may crack or break. Turn them now and then with a feather: when theyare tender to the feel, like a hard-boiled egg that has the shell taken off, remove them from the fire, carefully take them out, and cover them up close with a flannel. You must in all their progress observe to keep the fruit covered, and, whenever you take it from the scalding syrup, cover it up with a cloth or flannel, or the air will change the colour. Then put to them a thin syrup cool. The next day, if you think the syrup too thin, drain it well from the peaches, and add a little more sugar; boil it up, and put it to them almost cold. To a pint of syrup put half a pint of the best pale brandy you can get, which sweeten with fine sugar. If the brandy is dark-coloured, it will spoil the look of the fruit. The peaches should be well chosen, and they should have sufficient room in the glass jars. When the liquor wastes, supply the deficiency by adding more syrup and brandy. Cover them with a bladder, and every now and then turn them upside down, till the fruit is settled.
Scald some of the finest peaches of the white heart kind, free from spots, in a stewpan of water; take them out when soft, and put them into a large table-cloth, four or five times doubled. Into a quart of white French brandy put ten ounces of powdered sugar; let it dissolve, and stir it well. Put your peaches into a glass jar; pour the brandy on them; cover them very close with leather and bladder, and take care to keep your jar filled with brandy.
You should mix your brandy and sugar before you scald the peaches.
Put Newington peaches in boiling water: just give them a scald, but do not let them boil; then take them out, and throw them into cold water. Dry them on a sieve, and put them in long wide-mouthed bottles. To half a dozen peaches take half a pound of sugar; just wet it, and make it a thick syrup. Pour it over the peaches hot; when cold, fill the bottles with the finest pale brandy, and stop them very close.
Put in your fruit scored; cover them with apple jelly, and let them boil till they break; then put them in a hair sieve, and rub them through with a spoon till you think it thick enough. Boil up as many pounds of sugar to a candy as you have pints of paste, and when the sugar is put in the paste, just scald it, and put it into pots.
Pare some Barland pears; take out the core, and lay them close in a tin saucepan, with a cover fitting quite exact; add the rind of a lemon cut thin and half its juice, a small stick of cinnamon, twenty grains of allspice, and one pound of loaf-sugar, to a pint and a half of water. Bake them six hours in a very slow oven. Prepared cochineal is often used for colouring.
Parboil and neatly cut up your chickens; dry them, and set them over a slow fire for a few minutes; have ready some forcemeat, and with it some pieces of ham; lay these at the bottom of the dish, and place the chickens upon it; add some gravy well seasoned. It takes from an hour and a half to two hours.
Let the giblets be well cleaned, and put all into a saucepan excepting the liver, with a little water and an onion, some whole pepper, a bunch of sweet-herbs, and a little salt. Cover them close, and let them stew till tender; then lay in your dish a puff paste, and upon that a rump-steak peppered and salted; put the seasoned giblets in with the liver, and add the liquor they were stewed in. Close the pie; bake it two hours; and when done pour in the gravy.
A Dutch pie is made in the same way.
Quarter a goose and season it well. Make a raised crust, and lay it in, with half a pound of butter at the top, cut into three pieces. Put the lid on, and bake it gently.
After having boned your goose and fowl, season them well, and put your fowl into the goose, and into the fowl some forcemeat. Then put both into a raised crust, filling the corners with the forcemeat. Cut about half a pound of butter into three or four pieces, and lay on the top, and bake it well.
Cut some thin slices from a boiled ham, lay them on a good puff paste at the bottom of your dish, and pepper them. Cut a fowl into four quarters, and season it with a great deal of pepper, and but a little salt; and lay on the top some hard yolks of eggs, a few truffles and morels, and then cover the whole with slices of ham peppered: fill the dish with gravy, andcover it with a good thick paste. Bake it well, and, when done, pour into it some rich gravy. If to be eaten cold, put no gravy.
Cut the hare into pieces; season it with salt, pepper, and nutmeg, and jug it with half a pound of butter. It must do above an hour, covered close in a pot of boiling water. Make some forcemeat, and add bruised liver and a glass of red wine. Let it be highly seasoned, and lay it round the inside of a raised crust; put the hare in when cool, and add the gravy that came from it, with some more rich gravy. Put the lid on, and bake it two hours.
Take the best neat’s tongue well boiled, three quarters of a pound of beef suet, the like quantity of currants, two good handfuls of spinach, thyme, and parsley, a little nutmeg, and mace; sweeten to your taste. Add a French roll grated and six eggs. Mix these all together, put them into your pie, then lay up the top. Cut into long slices one candied orange, two pieces of citron, some sliced lemon, add a good deal of marrow, preserved cherries and barberries, an apple or two cut into eight pieces, and some butter. Put in white wine, lemon, and sugar, and serve up.
Two pounds of leg of veal, the lean, with the skin taken out, one pound of beef suet, both shred very small and beaten; then put them together; add half a pound of currants and half a pound of raisins stoned, half a pound of sugar, eight eggs and the whites of four, thyme, sweet marjoram, winter savory, and parsley, a handful of each. Mix all these together, and make it up in balls. When you put them in the pie, put butter between the top and bottom. Take as much suet as meat; when it is baked, put in a little white wine.
Truss the partridges the same way as you do a fowl for boiling; then beat in a mortar some shalots, parsley cut small, the livers of the birds, and double the quantity of bacon, seasoning them with pepper, salt, and two blades of mace. When well pounded, put in some fresh mushrooms. Raise a crust for the pie; cover the bottom with the seasoning; put in the partridges, but no stuffing, and put in the remainder of the seasoning between the birds and on the sides; strew over a little mace, pepper and salt, shalots, fresh mushrooms, a little bacon beaten very fine; lay a layer of it over them, and put the lid on. Twohours and a half will bake it, and, when done, take the lid off, skim off the fat, put a pint of veal gravy, and squeeze in the juice of an orange.
Season the pigeons high; lay a puff paste at the bottom of the dish, stuffing the craws of the birds with forcemeat, and lay them in the dish with the breasts downward; fill all the spaces with forcemeat, hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.
Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne pepper, and salt, with a little water put into the dish.
Stew three pounds of gravy beef, with some white pepper, salt, and mace, a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till the gravy is of a good brown colour. Strain it off; let it stand till cold; and take off all the fat. Have some carrots, turnips, onions, potatoes, and celery, ready cut; boil all these together. Boil some greens by themselves, and add them to the pie when served up.
Let the crust be made a good standing one; the wall and bottom must be very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and a pigeon, and season all well. Take half an ounce of cloves, the same of black pepper, and two table-spoonfuls of salt, and beat them well together; let the fowls be slit down the back, and bone them; put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season all well first, and lay them in the crust; joint a hare, and cut it into pieces; season it, and lay it close on one side; on the other side woodcocks, or any other sort of game; let them also be well seasoned and laid close. Put four or five pounds of butter into the pie; cover it with a very rich paste, put it in a very hot oven, and four hours will bake it.
A bushel of flour is about the quantity required for the paste.
Pare the pines, and cut them in slices of about the same thickness as you would apples for fritters. Take the weight of the fruit in the best sugar; sift it very fine, and put a layer of sugar, then a layer of pineapple; let it stand till thesugar is entirely dissolved. Then drain off the syrup, and lay the pine in the pot in which you intend to keep it; boil the syrup, adding a little more sugar and water to make it rich; pour it, but not too hot, upon the fruit. Repeat this in about ten days; look at it now and then, and, if the syrup ferments, boil it up again, skim it, and pour it warm upon the pine. The parings of the pineapple boil in the water you use for the syrup, and extract all the flavour from them.
Pare the pineapples; pick out the thistle part: take half its weight of treble-refined sugar; part the apple in halves; slice it thin; put it in a basin, with sifted sugar between; in twelve hours the sugar will be melted. Set it over a fire, and simmer the chips till clear. The less they boil the better. Next day, heat them; scrape off the syrup; lay them in glasses, and dry them on a moderate stove or oven.
Take green amber plums; prick them with a pin all over; make some water boiling hot, and put in the plums; be sure to have so much water as not to be made cold when the plums are put in. Cover them very close, and, when they are almost cold, set them on the fire again, but do not let them boil. Do so three or four times. When you see the thin skin cracked, put in some alum finely beaten, and keep them in a scald till they begin to green; then give them a boil closely covered. When they are green, let them stand in fresh hot water all night; next day, have ready as much clarified sugar, made into syrup, as will cover them; drain the plums, put them into the syrup, and give them two or three boils. Repeat this twice or three times, till they are very green. Let them stand in the syrup a week; then lay them out to dry in a hot stove. You may put some of them in codling jelly, and use them as a wet sweetmeat.
Take the great white plums before they begin to turn, when they are at their full growth, and to every pound of plums allow three quarters of a pound of fine sugar. Pare and throw the plums into water, to keep their colour; let your sugar be very finely pounded; cut your plums into slices, and strew the sugar over them. You must first take them out of the water, and put them over a moderate fire, and boil them till they are clear and will jelly. You may put in a few of the stones, if you like them.
To one pound of plums put three quarters of a pound of fine sugar; dip the lumps of sugar in water just sufficient to wet it through; boil and skim it, till you think it enough. Slit the plums down the seam; put them in the syrup with the slit downward, and let them stew over the fire for a quarter of an hour. Skim them; take them off; when cold, turn them; cover them up for four or five days, turning them two or three times a day in the syrup; then put them in pots, not too many together.
Take a quart of white wine and a quart of water; boil whole spice in them; then take twelve eggs, and put away half the whites; beat them very well, and take the wine from the fire; then put your eggs, being thoroughly beaten, to the wine. Stir the whole together; then set it on a very slow fire, stirring it the whole time, till it is thick. Sweeten it with sugar, and sprinkle on it beaten spice, cinnamon, and nutmeg.
Take two quarts of cream, and boil it with whole spice; then take twelve eggs, well beaten and strained; take the cream from the fire, and stir in the eggs, and as much sugar as will sweeten it according to the taste of those who are to drink it; then a pint of wine, or more—sack, sherry, or Lisbon. Set it on the fire again, and let it stand awhile; then take a ladle, and raise it up gently from the bottom of the skillet you make it in, and break it as little as you can, and do so till you see that it is thick enough. Then put it into a basin with a ladle gently. If you do it too much or too quickly it will whey, and that is not good.
To twelve eggs, beaten very much, put a pint of sack, or any other strong rich white wine. Stir them well, that they may not curd; put to them three pints of cream and half a pound of fine sugar, stirring them well together. When hot over the fire, put the posset into a basin, and set it over a boiling pot of water until it is like a custard; then take it off, and, when it is cool enough to eat, serve it with beaten spice, cloves, cinnamon, and nutmeg, strewed over it very thick.
Take thirteen eggs; beat them very well, and, while they are beating, take a quart of sack, half a pound of fine sugar, and a pint of ale, and let them boil a very little while; then put theeggs to them, and stir them till they are hot. Take it from the fire, and keep it stirring awhile; then put it into a fit basin, and cover it close with a dish. Set it over the fire again till it rises to a curd; serve it with beaten spice.
Take three pints of good cream and three quarters of a pound of fine sugar pounded, twenty eggs, leaving out eight of the whites; beat them very well and light. Add to them rather more than a pint of sack; beat them again well; then set it on a stove; make it so hot that you can just endure your finger at the bottom of the pan, and not hotter; stir it all one way; put the cream on the fire just to boil up, and be ready at the time the sack is so. Boil in it a blade of mace, and put it boiling hot to the eggs and sack, which is to be only scalding hot. When the cream is put in, just stir it round twice; take it off the fire; cover it up close when it is put into the mould or dish you intend it for, and it will jelly. Pour the cream to the eggs, holding it as high from them as possible.
Blanch a pound of almonds, and beat them with orange-flower water, or rose-water; boil a pound of sugar to a candy; put in the almonds, and stir them over the fire till they are stiff. Keep them stirred till cold; then beat them in a mortar for a quarter of an hour. Add a pound of sugar, and make it into a paste, with the whites of three eggs beaten to a froth, more or less, as you may judge necessary. Bake the puffs in a cool oven.
Scald green gooseberries, and pulp them through a colander. To six spoonfuls of this pulp add half a pound of butter beaten to a cream, half a pound of finely pounded and sifted sugar, put to the butter by degrees, ten eggs, half the whites, a little grated lemon-peel, and a little brandy or sack. Beat all these ingredients as light as possible, and bake in a thin crust.
Take a pound of single-refined sugar, finely sifted, and grate as much chocolate as will colour it; add an ounce of beaten almonds; mix them well together; wet it with the froth of whites of eggs, and bake it.
Take four spoonfuls of fine flour, four eggs, a pint of cream, four ounces of melted butter, and a very little salt; stir andbeat them well together, and add some grated nutmeg. Bake them in small cups: a quarter of an hour will be quite sufficient: and the oven should be so quick as to brown both top and bottom. If well baked, they will be more than as large again. For sauce—melted butter, sack, and sugar. The above quantity will make fourteen puffs.
Take one pint of skim milk, and thicken it with flour; boil it very well till it is tough as paste, then let it cool, put it into a mortar, and beat it very well. Put in three eggs, and beat it again, then three eggs more, keeping out one white. Put in some grated nutmeg and a little salt. Have your pan over the fire, with some good lard; drop the paste in; fry the puffs a light brown, and strew sugar over them when you send them up.
Boil one pint of milk; beat up the yolks of five eggs in a basin with a little sugar, and pour the milk upon them, stirring it all the time. Prepare your mould by putting into it sifted sugar sufficient to cover it; melt it on the stove, and, when dissolved, take care that the syrup covers the whole mould. The flavour is improved by grating into the sugar a little lemon-peel. Pour the pudding into your mould, and place it in a vessel of boiling water; it must boil two hours; it may then be turned out, and eaten hot or cold.
Grate a penny loaf, and put to it a handful of currants, a little clarified butter, the yolk of an egg, a little nutmeg and salt; mix all together, and make it into little balls. Boil them half an hour. Serve with wine sauce.
Take a pint of cream, and six eggs, leaving out two of the whites. Beat up the eggs well, and put them to the cream or milk, with two or three spoonfuls of flour, and a little nutmeg and sugar, if you please.
Scald some green gooseberries, and pulp them through a colander; to six spoonfuls of this pulp add half a pound of butter beaten to a cream, half a pound of finely beaten and sifted sugar, put to the butter by degrees, ten eggs, half the whites, a little grated lemon-peel, a little brandy or sack: beat all these ingredients as light as possible; bake in a thin crust.
Cut French rolls in thin slices; boil a pint of milk, and poor over them. Cover it with a plate and let it cool; then beat it quite fine. Add six ounces of suet chopped fine, a quarter of a pound of currants, three eggs beat up, half a glass of brandy, and some moist sugar. Bake it full two hours.
Three spoonfuls of flour, a pint of new milk, three eggs, a very little salt. Boil it for half an hour, in a small basin.
Take four spoonfuls of flour, and pour on it one pint of boiling milk. When cold, add four eggs, and boil it one hour.
Half a pound of ratafia, half a pint of boiling milk, more if required, stir it with a fork; three eggs, leaving out one white. Butter the basin, or dish, and stick jar-raisins about the butter as close as you please; then pour in the pudding and bake it.
Chopped apples, currants, suet finely chopped, sugar and bread crumb, three ounces of each, three eggs, but only two of the whites; put all into a well floured bag, and boil it well two hours. Serve it with wine sauce.
Blanch half a pound of sweet almonds, with four bitter ones; pound them in a marble mortar, with two spoonfuls of orange-flower water, and two spoonfuls of rose-water; mix in four grated Naples biscuits, and half a pound of melted butter. Beat eight eggs, and mix them with a pint of cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar. Mix all well together, and bake it with a paste at the bottom of the dish.
Take a pound of almonds, ground very small with a little rose-water and sugar, a pound of Naples biscuits finely grated, the marrow of six bones broken into small pieces—if you have not marrow enough, put in beef suet finely shred—a quarter of a pound of orange-peel, a quarter of citron-peel, cut in thin slices, and some mace. Take twenty eggs, only half as many whites; mix all these well together. Boil some cream, let it stand till it is almost cold; then put in as much as will makeyour pudding tolerably thick. You may put in a very few caraway seeds and a little ambergris, if you like.
Two small wine glasses of rose-water, one ounce of isinglass, twelve bitter almonds, blanched and shred; let it stand by the fire till the isinglass is dissolved; then put a pint of cream, and the yolks of six eggs, and sweeten to the taste. Set it on the fire till it boils; strain it through a sieve; stir it till nearly cold; then pour it into a mould wetted with rose-water.
Half a pound of brown sugar, the same of butter, beat up as a cake, till it becomes a fine cream, six eggs very well beaten, and sweetmeats, if agreeable; mix all together. Three quarters of an hour will bake it; add a little brandy, and lay puff paste round the dish.
Pare eight or ten fair large apples, cut them into thin slices, and stew them gently in a very little water till tender; then take of white bread grated the quantity of half a threepenny loaf, six yolks and four whites of eggs beat very light, half a pint of cream, one large spoonful of sack or brandy, four spoonfuls of clarified butter; mix these all well together, and beat them very light. Sweeten to your taste, and bake in tea-cups: a little baking is sufficient. When baked, take them out of the cups, and serve them with sack, sugar, and melted butter, for sauce.
Pare and core golden pippins without breaking the apple; lay them in the dish in which they are to be baked. Take of rice boiled tender in milk the quantity you judge sufficient; add to it half a pint of thick cream, with the yolks of five eggs; sweeten it to your taste, and grate in a little nutmeg; pour it over the apples in the dish; set it in a gentle oven. Three quarters of an hour will bake it. Glaze it over with sugar.
Coddle six large codlings till they are very soft over a slow fire to prevent their bursting. Rub the pulp through a sieve. Put six eggs, leaving out two whites, six ounces of butter beaten well, three quarters of a pound of loaf sugar pounded fine, the juice of two lemons, two ounces of candied orange and lemon-peel, and the peel of one lemon shred very fine. You must not put in the peel till it is going to the oven. Put puffpaste round the dish; sift over a little sugar; an hour will bake it.
Prepare apples as for sauce; when cold, beat in two whole eggs, a little nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon peel, and a little juice of either. Bake in a paste.
Take six apples; stew them in as little water as you can; take out the pulped part; add to it four eggs, and not quite half a pound of butter; sweeten it to your taste. Let your paste be good, and put it in a gentle oven.
Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time; then take a large table-spoonful of arrow-root, and mix it with cold milk. Mix this afterwards with the boiling milk. All these must become cold before you put in the eggs; then beat together three eggs, a little nutmeg and sugar, and the arrow-root, and strain through a sieve. Butter your mould, and boil the pudding half an hour. The mould must be quite full; serve with wine sauce, butter a paper to put over it, and then tie over a cloth.
Boil three table-spoonfuls of pearl barley in a pint and a half of new milk, with a few bitter almonds, and a little sugar, for three hours. Strain it; when cold add two eggs; put some paste round the dish, and bake it.
Make a batter, rather stiffer than pancake batter; beat up six eggs, leaving out three of the whites, and put them to the batter, with a little salt and nutmeg. This quantity is for a pint basin, and will take one hour to boil.
Three table-spoonfuls of flour, two eggs, and about a tea-cupful of currants; beat up well with a pint of milk, and bake in a slow oven.
Put six large spoonfuls of flour into a pan, and mix it with a quart of milk, till it is smooth. Beat up the yolks of six and the whites of three eggs, and put in; strain it through a sieve; then put in a tea-spoonful of salt, one of beaten ginger, andstir them well together. Dip your cloth in boiling water; flour it, and pour in your pudding; tie it rather close, and boil it an hour. When sent to table, pour melted butter over it. You may put in ripe currants, apricots, small plums, damsons, or white bullace, when in season; but with fruit it will require boiling half an hour longer.
Yolks and whites of three eggs well beaten, three table-spoonfuls of flour, half a pint of milk, and a small quantity of salt; boil it half an hour.
Boil and blanch old beans; beat them in a mortar, with very little pepper and salt, some cream, and the yolk of an egg. A little spinach-juice will give a fine colour; but it is good without. Boil it for an hour in a basin that will just hold it, and pour over it parsley and butter. Serve bacon to eat with it.
Cut rump-steaks, not too thick, into pieces about half the size of your hand, taking out all the skin and sinews. Add an onion cut fine, also potatoes (if liked,) peeled and cut in slices a quarter of an inch thick; season with pepper and salt. Lay a layer of steaks, and then one of potatoes, proceeding thus till full, occasionally throwing in part of the onion. Add half a gill of water or veal broth. Boil it two hours. You may put in, if you please, half a gill of mushroom ketchup, and a table-spoonful of lemon-pickle.
Cut off all the crust from a twopenny loaf; slice it thin in a quart of milk; set it over a chaffing-dish of charcoal, till the bread has completely soaked up the milk; then put in a piece of butter; stir it well round, and let it stand till cold. Take the yolks of seven eggs and the whites of five, and beat them up with a quarter of a pound of sugar, with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely pounded. Mix these well together, and boil it one hour. Prepare a sauce of white wine, butter, and sugar; pour it over, and serve up hot.
Boil together half a pint of milk, a quarter of a pound of butter, and the same of sugar, and pour it over a quarter of a pound of crumb of bread. Beat up the yolks of four eggs andtwo whites; mix all well together; put the pudding in tea-cups, and bake in a moderate oven about an hour. Serve in wine sauce.
The above quantity makes five puddings.
Cut the inside of a rather stale twopenny loaf as fine as possible; pour over it boiled milk sufficient to allow of its being beaten, while warm, to the thickness of cream; put in a small piece of butter while hot; beat into it four almond macaroons; sweeten it to your taste. Beat four eggs, leaving out two whites; and boil it three quarters of an hour.
Cut a penny loaf or French roll into thin slices of bread and butter, as for tea; butter the bottom of the dish, and cover it with slices of bread and butter; sprinkle on them a few currants, well washed and picked; then lay another layer of bread and butter; then again sprinkle a few currants, and so on till you have put in all the bread and butter. Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or ginger, and a few bitter almonds, and pour it on the bread and butter. Put a puff paste round the dish, and bake it half an hour.
Boil your bread pudding in a basin; put the stoned raisins in a circle at the top, and from it stripes down, when ready to serve up.
Take three quarts of new milk; boil and turn it with a quart of buttermilk: drain the whey from the curd through a hair sieve. When it is well drained, pound it in a marble mortar very fine; then put to it half a pound of fine beaten and sifted sugar. Boil the rind of two lemons very tender; mince it fine; add the inside of a roll grated, a large tea-cupful of cream, a few almonds, pounded fine, with a noggin of white wine, a little brandy, and a quarter of a pound of melted butter. The boats or cups you bake in must be all buttered. Turn the puddings out when they are baked, and serve them with a sauce of sack, butter, and sugar.
Take two or three large carrots, and half boil them; grate the crumb of a penny loaf and the red part of the carrots; boil as much cream as will make the bread of a proper thickness;when cold, add the carrots, the yolks of four eggs, beat well, a little nutmeg, a glass of white wine, and sugar to your taste. Butter the dish well, and lay a little paste round the edge. Half an hour will bake it.
Take raw carrots, scraped very clean, and grate them. To half a pound of grated carrot put a pound of grated bread. Beat up eight eggs, leaving out the whites; mix the eggs with half a pint of cream, and then stir in the bread and carrots, with half a pound of fresh butter melted.
Cut as many thin slices of white bread as will cover the bottom and line the sides of a baking-dish, having first rubbed it thick with butter; put apples in thin slices into the dish in layers till full, strewing sugar and bits of butter between. In the mean time, soak as many thin slices of bread as will cover the whole in warm milk, over which lay a plate and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish put half a pound of butter in the whole.
Boil a thick piece of stale loaf in a pint of milk; grate half a pound of cheese; stir it into the bread and milk; beat up separately four yolks and four whites of eggs, and a little pepper and salt, and beat the whole together till very fine. Butter the pan, and put into the oven about the time the first course is sent up.
Half a pound of cheese—strong and mild mixed—four eggs and a little cream, well mixed. Butter the pan, and bake it twenty minutes. To be sent up with the cheese, or, if you like, with the tart.
One spoonful of fine flour, two ounces of sugar, a little nutmeg, and half a pint of cream; mix them well together with the yolks of three eggs. Put it into tea-cups, and divide among them two ounces of citron, cut very thin. Bake them in a pretty quick oven, and turn them out on a china dish.
Take three quarters of a pound of sugar, one pound of cocoa-nut, a quarter of a pound of butter, eight yolks of eggs, four spoonfuls of rose-water, six Naples biscuits soaked in the rose-water; beat half the sugar with the butter and half with the eggs, and, when beat enough, mix the cocoa-nut with the butter; then throw in the eggs, and beat all together. For the crust, the yolks of four eggs, two spoonfuls of rose-water, and two of water, mixed with flour till it comes to a paste.
Beat up four eggs, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar pounded, beaten to a smooth batter; then add six ounces of suet chopped fine, six of currants well washed and picked, and a glass of brandy, or white wine. These puddings are generally fried in butter or lard, but they are better baked in an oven in pattypans; twenty minutes will bake them; if fried, fry them till of a nice light brown, or roll them in a little flour. You may add an ounce of orange or citron minced very fine. When you bake them, add one more egg, or two spoonfuls of milk.
Take of bread crumb, suet, very finely chopped, currants, and moist sugar, half a pound of each, and four eggs, leaving out one white, well beaten. Mix all well together, and add a quarter of a pint of white wine, leaving part of it for the sauce. Add a little nutmeg and salt. Boil it a full half hour in tea-cups; or you may fry it. This quantity will make six. Pour over them melted butter, sugar, and wine.
A quarter of a pound of biscuit powder, a quarter of a pound of beef suet, a quarter of a pound of currants, nicely picked and washed, nutmeg, a glass of raisin wine, a few bitter almonds pounded, lemon-peel, and a little juice. Fry ten minutes in beef dripping, and send to table in wine sauce. Half these ingredients will make eight puddings.
A quarter of a pound of grated bread, the same quantity of currants, the same of suet shred fine, a small quantity of sugar, and some nutmeg: mix all well together. Take two eggs, and make it with them into cakes; fry them of a light brown in butter. Serve them with butter, sugar, and wine.
Grate a penny white loaf, and put to it a quarter of a pound of currants, nicely picked and washed, a quarter of a pound ofbeef suet, minced small, some nutmeg, salt, and as much cream and eggs as will make it almost as stiff as paste. Then make it up in the form of eggs: put them into a stewpan, with a quarter of a pound of butter melted in the bottom; lay them in one by one; set them over a clear charcoal fire; and, when they are brown, turn them till they are brown all over. Send them to table with wine sauce.
Lemon-peel and a little juice may be added to the pudding.
Take one pound of suet, half a pound of the best raisins, one pound of currants, half a pound of sugar, half a pound of flour, one nutmeg, a tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make them up the size of a turkey’s egg; bake or fry them in butter.
Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk, three eggs, and two ounces of sugar. Bake it three quarters of an hour.
Take one pound of flour, ten ounces of currants, five of moist sugar, a little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with the sugar on one side of the basin, and the currants on the other. Melt a quarter of a pound of butter in half a pint of milk; let it stand till lukewarm; then add two yolks of eggs and one white only, well beaten, and three tea-spoonfuls of yest. To prevent bitterness, put a piece of red-hot charcoal, of the size of a walnut, into the milk; strain it through a sieve, and pour it over the currants, leaving the flour and the sugar on the other side of the basin. Throw a little flour from the dredger over the milk; then cover it up, and leave it at the fire-side for half an hour to rise. Then mix the whole together with a spoon; put it into the mould, and leave it again by the fire to rise for another half hour.
Take three quarters of a pint of milk, three tea-spoonfuls of flour, and three eggs: mix the flour quite smooth with a little of the milk cold; boil the rest, and pour it to the mixed flour, stirring it well together. Then well beat the eggs, and pour the milk and flour hot to them. Butter a basin, pour in the pudding. Tie it close in a cloth, and boil it half an hour. It may be made smaller or larger, by allowing one egg to one tea-spoonful of flour and a quarter of a pint of milk, and proportionately shortening the time of boiling. It may be prepared for boiling any time, or immediately before it is put into the saucepan, as maybe most convenient. The basin must be quite filled, or the water will get in.
Set on the fire a pint of milk, sweetened to your taste, with a little cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it the moment it is taken off the fire upon the yolks of seven eggs and the whites of four, stirring it well, and pouring it in by degrees. Boil it in a well buttered basin, which will hold a pint and a half. Pour wine sauce over it.
Boil a pint of milk and a quarter of a pint of good cream; thicken with flour and water perfectly smooth; break in the yolks of five eggs, sweetened with powdered loaf sugar, the peel of a lemon grated, and half a glass of brandy. Line the dish with good puff paste, and bake for half an hour.
Take six eggs, one table-spoonful of flour, and a sufficient quantity of milk to fill the pan. Boil it three quarters of an hour.
Pound fillets of whiting with a quarter of a pound of butter; add the crumb of two penny rolls, soaked in cold milk, pepper and salt, with seasoning according to the taste. Boil in a mould one hour and a quarter, and then turn it out, and serve up with sauce.
Beat twelve eggs, leaving out half the whites, extremely well; take one pound of melted butter, and one pound of sifted sugar, one nutmeg grated, the peel of a small orange, the juice of two; the butter and sugar to be well beaten together; then add to them the eggs and other ingredients. Beat all very light, and bake in a thin crust.
Scald a quart of gooseberries, and pass them through a sieve, as you would for gooseberry fool; add three eggs, three table-spoonfuls of crumb of bread, three table-spoonfuls of flour, an ounce of butter, and sugar to your taste. Bake it in a moderate oven.
Scald the gooseberries, and prepare them according to the preceding receipt; mix them with rice, prepared as for a rice pudding, and bake it.
One pound of raisins, one pound of suet, chopped fine, four spoonfuls of flour, four of sugar, four of good milk, and four eggs, whites and all, two spoonfuls of brandy or sack, and some grated nutmeg. It must boil four hours complete, and should have good room in the bag, as it swells much in the boiling.
Beat the whites and yolks of three eggs; strain through a sieve; add gradually a quarter of a pint of milk; rub in a mortar two ounces of moist sugar and as much grated nutmeg as would cover a sixpence; then put in four ounces of flour, and beat it into a smooth batter by degrees; stir in seven ounces of suet and three ounces of bread crumb; mix all together half an hour before you put it into the pot. Boil it three hours.
Take two large lemons; peel them thin, and boil them in three waters till tender; then beat them in a mortar to a paste. Grate a penny roll into the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar; mix them all well together; put it into a basin well buttered, and boil it half an hour.
Three lemons, six eggs, a quarter of a pound of butter, some crumb of bread grated, with some lemon-peel and grated sugar.
One pint of cream, one spoonful of fine flour, two ounces of sugar, some nutmeg, and the yolks of three eggs; mix all well together; and stick in two ounces of citron. Bake in tea-cups in a quick oven.
Take three ounces of maccaroni, two ounces of butter, a pint and a half of milk boiled, four eggs, half a pound of currants. Put paste round the dish, and bake it.