American Cookery

page 28

half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites,) 2 spoons
rose-water.

      Apple Pudding.
One pound apple sifted, one pound sugar, 9 eggs, one quarter of a pound butter,
one quart sweet cream, one gill rose-water, a cinnamon, a green lemon peal
grated (if sweet apples, add the juice of half a lemon, put on to paste No. 7.
Currants, raisins and citron some add, but good without them.

      Carrot Pudding.
A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces sugar and
butter each, cinnamon and rose water to your taste, baked in a deep dish without
paste.

      A Crookneck, or Winter Squash Pudding.
Core, boil and skin a good squash, and bruize it well; take 6 large apples,
pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread
or biscuit, rendered fine as meal, half pint milk or cream, 2 spoons of
rose-water, 2 do. wine, 5 or 6 eggs, beaten and strained, nutmeg, salt and sugar
to your taste, one spoon flour, beat all smartly together, bake.

The above is a good receipt for Pompkins, Potatoes or Yams, adding more
moistening or milk and rose water, and to the two latter a few black or Lisbon
currants, or dry whortleberries scattered in, will make it better.

      Pompkin.
No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace,
nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and
chequer it, and baked in dishes three quarters of an hour.

No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger
in a crust, bake 1 hour.

      Orange Pudding.
Put sixteen yolks with half a pound butter melted,

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