PUMPKIN PUDDING, No. 2.
258. Eight eggs,
One pint of stewed pumpkin,
A quarter of a pound of butter,
A quarter of a pound of sugar,
Two table spoonsful of brandy,
One tea cupful of cream,
One tea spoonful of cinnamon,
One tea spoonful of nutmeg.
Stew the pumpkin in very little water, mash it very fine, add the butter and stand it away to cool. Beat the eggs, and when the pumpkin is cool add them and the other ingredients. Line your pie-plates with paste, pour in the pumpkin, and bake in a moderately hot oven.
When they are to be sent to the table sift sugar over them.