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Classic
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page 103
A BOILED PUDDING.
Take three eggs, and beat them up well; add slowly, a gill of milk or cream, two
ounces of sugar, four ounces of flour, and a little nutmeg; taking pains to beat
it into a very smooth batter. Then mince seven ounces of beef-suet very fine,
and stir it in gradually, and two or three ounces of bread-crumbs. Beat it all
together well, for some time, and pour it into a pudding-bag, and boil it three
hours; let the water be boiling when it is put in, and do not let it cease
boiling.
This may be baked, if you will add half a pint more of milk.
MRS. PRESTON'S PUDDING.
Take good cooking apples, pare them, and cut the cores out, without breaking the
apple. Set them in a baking dish, leaving a tolerable space between each apple;
fill the spaces left, by cutting out the cores, with sugar, tightly packed in.
Take eight eggs, leaving out three whites, five tablespoonsful of flour, and a
pint of cream, or rich milk, beat well into a batter, and pour this into the
dish over the apples. Bake in a slack oven, half an hour. Served up with sauce.
SAUCE FOR MRS. PRESTON'S PUDDING.
Melt together, a tea-cupful of fresh butter, and the same quantity of crushed
sugar; add a wine-glass of Madeira or sherry, half a glass of brandy,
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