Beat the yolk of an egg into ½ pint new milk with a little salt, stir this by degrees into 3 table-spoonsful of flour, and beat it to a smooth batter. Set 1½ pint of milk on the fire; when scalding hot pour in the batter, keep stirring that it may be smooth and not burn: let it thicken, but not boil. Serve it directly.
Buttermilk Pudding.
Use fresh buttermilk, and make the same as batter pudding, but without eggs. This is very good, with roast meat.—Or: warm 3 quarts of milk with a quart of buttermilk, then pour it through a sieve; when the curd is dry, pound it with ½ lb. sugar, the peel of a lemon boiled till tender, the crumb of a roll, 6 bitter almonds, 4 oz. butter, the yolks of 5 and whites of 3 eggs, a tea-cupful of good cream, a wine-glassful of sweet wine and of brandy; mix well, and bake in small cups, well buttered. Serve quite hot, with sweet sauce.
Save-all Pudding.
Put scraps of bread, or dry pieces of home-made cake, into a saucepan, with milk according to the quantity of bread; when it boils, beat the bread smooth, add 3 eggs, sugar, nutmeg, ginger, and lemon peel; put it into a buttered dish, and strew over the top 2 oz. shred suet, or butter. Bake or boil it three quarters of an hour. Currants or raisins are an improvement.
Camp Puddings.
Melt ¼ lb. butter in ½ pint of water, with a little salt, sugar to your taste, and grated lemon peel. When melted, stir in ¼ lb. flour, and when nearly cold, add 3 eggs well beaten. Bake in cups twenty minutes, or fry them in plenty of lard.
Pretty Puddings.
A pint of cream, or new milk, 4 eggs (leave out 2 whites), ½ a nutmeg grated, the pulp of 2 large apples (boiled), ¼ lb. butter melted, and a tea-cupful of grated bread. Beat it well together, sweeten to your taste, and bake it.
Nursery Pudding.