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Classic
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page 150
the skins. When soft, skin, and with a tea-spoon take the pulp from the core.
Press it through a colander; add two spoonfuls of orange-flower water, three
eggs beaten, a glass of raisin-wine, a pint of scalded cream, sugar and nutmeg
to taste. Lay a thin puff paste at the bottom and sides of the dish: shred very
thin lemon-peel as fine as possible, and put it into the dish; likewise lemon,
orange, and citron, in small slices, but not so thin as to dissolve in the
baking.
Yorkshire Pudding.
Mix five spoonfuls of Hour, with a quart of milk, and three eggs well beaten.
Butter the pan. When brown by baking under the meat, turn the other side
upwards, and brown that. It should be made in a square pan, and cut into pieces
to come to table. Set it over a chafing-dish at first, and stir it some minutes.
A quick-made Pudding.
Flour and suet half a pound each, four eggs, a quarter of a pint of new milk, a
little mace and nutmeg, a quarter of a pound of raisins, ditto of currants: mix
well, and boil three quarters of an hour with the cover of the pot on, or it
will require longer.
Russian Seed, or ground Rice Pudding.
Boil a large spoonful heaped, of either, in a pint of new milk, with lemon-peel
and cinnamon. When cold, add sugar, nutmeg, and two eggs well beaten. Bake with
a crust round the dish.
A Welch Pudding.
Let half a pound of fine butter melt gently, beat with it the yolks of eight,
and whites of four eggs, mix in six ounces of loaf sugar, and the rind of a
lemon grated. Put a paste into a dish for turning out, and pour the above in,
and nicely bake it.
Oxford Dumplings.
Of grated bread two ounces, currants and shred suet four ounces each, two large
spoonfuls of flour, a great deal of grated lemon-peel, a bit of sugar, and a
little pimento in fine powder, Mix with two eggs and a little
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