Black Pudding.
They are made of hog's blood. Salt, strain, and boil it very slowly, or it will curdle, with a little milk or broth, pepper, salt, and minced onion; stir in, by degrees, some dried oatmeal and sliced suet; add what savoury herbs you like, fill the skins, and boil them. Some put in whole rice or grits (parboiled), in place of oatmeal.
Hog's Puddings, White.
Mix ½ lb. almonds blanched and cut in pieces, with 1 lb. grated bread, 2 lbs. beef or mutton suet, 1 lb. currants, some cinnamon and mace, a pint of cream, the yolks of 5 and whites of 2 eggs, some Lisbon sugar, lemon peel, and citron sliced, and a little orange-flower water. Fill the skins rather more than half, and boil in milk and water.
Apple Pudding to Boil.
Make a paste in the proportion of 4 oz. suet, or 2 oz. butter, lard, or dripping, to 8 oz. flour, and a little salt. Some use an egg or two, others cold water only, but it should be a stiff paste. Line a mould, bason, or cloth, with this paste, rolled smooth, put in the apples, pared, cored, and sliced; sweeten with brown sugar, and flavour with cloves, cinnamon, or lemon peel, as you like. Some persons put in 3 or 4 cloves, or a small piece of cinnamon, also lemon peel.
Green Apricot Pudding.
The same as the last, and is delicious. Let the crust be delicate, and use white powdered sugar.
Roll Pudding.
Roll out a paste as directed for apple pudding, spread jam or any other preserve you like on it, roll it over, tie it in a cloth, and boil it.—A very nice mixture to spread over paste in place of preserves, is composed of apples, currants, and a very little of mace, cinnamon, and sugar. Another Jam Pudding: line a bason with a thin paste, spread a layer of preserve at the bottom, then a thin paste to cover it, then a layer of preserve, and so on, till the bason is filled, cover with paste, pinch it round the edges, and boil it.