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Classic
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page 140
cream; and put three ounces of sugar, a quarter of a nutmeg, and a good piece of
lemon-peel.
Put a light puff-paste into a mould or dish, or grated tops and bottoms, and
bake in a quick oven.
Light or German Puddings or Puffs.
Melt three ounces of butter in a pint of cream; let it stand till nearly cold;
then mix two ounces of fine flour, and two ounces of sugar, four yolks and two
whites of eggs, and a little rose or orange-flower water. Bake in little cups
buttered, half an hour. They should be served the moment they are done, and only
when going to be eaten, or they will not be light.
Turn out of the cups, and serve with white wine and sugar.
Little Bread Puddings.
Steep the crumb of a penny loaf grated, in about a pint of warm milk; when
soaked, beat six eggs, whites and yolks, and mix with the bread, and two ounces
of butter warmed, sugar, orange-flower water, a spoonful of brandy, a little
nutmeg, and a tea-cupful of cream. Beat all well, and bake in tea-cups buttered.
If currants are chosen, a quarter of a pound is sufficient; if not, they are
good without: or you may put orange or lemon candy. Serve with pudding-sauce.
Puddings in haste.
Shred suet, and put with grated bread, a few currants, the yolks of four eggs
and the whites of two, some grated lemon-peel, and ginger. Mix; and make into
little balls about the size and shape of an egg, with a little flour.
Have ready a skillet of boiling water, and throw them in. Twenty minutes will
boil them; but they will rise to the top when done.
Pudding-sauce.
New College Puddings.
Grate the crumb of a twopenny loaf, shred suet eight ounces, and mix with eight
ounces of currants, one of
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Classic
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