Stir to a cream six ounces of white powdered sugar, with four of butter—then add a wine glass of wine, the juice and chopped peel of a couple of large fresh oranges. Beat eight eggs to a froth, the whites and yelks separately—mix them with a quart of milk, a couple of ounces citron, cut in small strips, and a couple of ounces of pounded crackers. Mix all the ingredients well together—line a pudding dish with pastry, put a rim of puff paste round the edge of the dish, and then turn in the pudding, and bake it in a quick oven about half an hour.
291. Bird’s Nest, or Transparent Pudding.
Pare and halve tart mellow apples, scoop out the cores. Put a little flour and water in the hollow of each apple, so as to form a thick paste—then stick three or four Zante currants in each one. Butter and line a pudding dish with pastry, put on a rim of puff paste, and lay in the apples, with the hollow side up. Have just enough apples to cover the bottom of the dish, and stick citron, cut in very long narrow strips, round the apples. Stir to a cream half a pound each of butter and fine white sugar—beat the yelks and whites separately, of eight eggs, to a froth, and mix them with the butter and sugar. Flavor it with nutmeg, and set it on a few coals—stir it constantly till quite hot—take it from the fire, stir it till nearly cold, then turn it over the apples, and bake it directly.
Soak three-quarters of a pound of crackers in two quarts of milk—they should be broken in small pieces. When they have soaked soft, put in a quarter of a pound of melted butter, the same weight of rolled sugar, half a pint of wheat flour, a wine glass of wine, and a grated nutmeg. Beat ten eggs to a froth, and stir them into the milk. Add half a pound of seeded raisins, the same weight of Zante currants, and a quarter of a pound of citron, cut in small strips. Bake or boil it a couple of hours.
Stir a quart of milk gradually into a quart of flour—put in a tea-spoonful of salt, and seven beaten eggs. Drop them by the large spoonful into hot lard, and fry them till a very light brown color. They are the lightest fried in a great deal of fat, but less greasy if fried in just fat enough to keep them from sticking to the frying pan. Serve them up with liquid pudding sauce.
Take four or five tart, mellow apples, pare and cut them in slices, and soak them in sweetened lemon-juice. Make a batter of a quart of milk, a quart of flour, eight eggs—grate in the rind of two lemons, and the juice and apples. Drop the batter by the spoonful into hot lard, taking care to have a slice of apple in each fritter.