Apple Potatoe Pudding.—Six potatoes boiled and mashed fine,add a little salt and piece of butter, size of an egg, roll this out with a little flour, enough to make a good pastry crust which is for the outside of the dumpling, into this put peeled and chopped apples, roll up like any apple dumpling, steam one hour, eat hot with liquid sauce.
Arrow-root Pudding.—Take 2 teacupfuls of arrowroot, and mix it with half a pint of old milk; boil another half pint of milk, flavoring it with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into the boiling milk. When cold, add the yolks of 3 eggs beaten into 3 ozs. of sugar. Then add the whites beaten to a stiff broth, and bake in a buttered dish an hour. Ornament the tops with sweetmeats, or citron sliced.
Aunt Nelly's Pudding—Half a pound of flour, half pound of treacle, six ounces of chopped suet, the juice and peel of one lemon, 4 tablespoonfuls of cream, two or three eggs. Mix and beat all together. Boil in a basin (previously well buttered) four hours.—For sauce, melted butter, a wine-glassful of sherry, and two or three tablespoonfuls of apricot jam.
Baked Indian Pudding.—Two quarts sweet milk; 1 pint New Orleans molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or cinnamon. Boil the milk; pour it over the meal and molasses; add salt and spice; bake three hours. This is a large family pudding.
Batter, to be used with all Sorts of Roasting Meat.—Melt good butter; put to it three eggs, with the whites well beaten up, and warm them together, stirring them continually. With this you may baste any roasting meat, and then sprinkle bread crumbs thereon; and so continue to make a crust as thick as you please.
Batter, for Frying Fruit, Vegetables, etc.—Cut four ounces of fresh butter into small pieces, pour on it half a pint of barley water, and when dissolved, add a pint of cold water; mix by degrees with a pound of fine dry flour, and a small pinch of salt. Just before it is used, stir into it the whites of two eggs beaten to a solid froth; use quickly, that the batter may be light.
Beef Steak Pudding.—Take some fine rump steaks; roll them with fat between; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly for two hours.
Baked Beef Steak Pudding.—Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; then put in the steaks very well seasoned; pour the remainder of the batter over them, and bake it.
Beef Steak Pudding.—Prepare a good suet crust, and line a cake-tin with it; put in layers of steak with onions, tomatoes, and mushrooms, chopped fine, a seasoning of pepper, salt and cayenne, and half a cup of water before you close it. Bake from an hour and a half to two hours, according to the size of the pudding and serve very hot.
Black Cap Pudding..—Make a batter with milk, flour and eggs; butter a basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants. Cover it with a cloth well floured, and tie the cloth very tight. Boil nearly one hour. The currants will have settled to the bottom; therefore dish it bottom upwards. Serve with sweet sauce and a little rum.