A MARIETTA PUDDING.—Take a teacup-full of loaf-sugar broken up. On some of the largest lumps rub off the yellow rind of a large lemon. Then put all the sugar into a pint of rich cream; when the sugar is melted, set it over the fire, and when it comes to a boil, pour it hot over half a pound of fresh savoy biscuits or lady-fingers, (maccaroons will be still better,) laid in a deep dish. Cover the dish, and when the cakes are quite dissolved, stir the cream well among them. Beat eight eggs very light; and when the mixture is quite cold, stir the beaten eggs gradually into it. Add, by degrees, four peels of candied citron, cut into slips, and dredged with flour to prevent their sinking to the bottom. Put the mixture into a deep dish, and bake it. When done, sift sugar over the top. It may be eaten warm or cold. Send to table with it a sauce, made of fresh butter and white sugar, beaten together till very light, and flavoured with the juice of the lemon, whose rind was rubbed on the lumps of sugar, and also with some grated nutmeg.
Instead of citron you may put into this pudding a pound of Zante currants, (picked, washed, dried, and floured,) stirred gradually in at the last.
AN ORLEANS PUDDING.—Half fill a deep dish with almond sponge-cake sliced thin, or with sliced lady-cake. Grate the yellow rind of a lemon, and mix it among the cake; adding also the juice of the lemon, and sufficient white wine to moisten the cake, so that after standing awhile it can be easily mashed. For wine you may substitute brandy; or wine and brandy mixed. Beat six eggs very light, and stir them gradually into a pint of cream or rich milk; adding four table-spoonfuls of powdered white sugar, and half a nutmeg grated. Mix the eggs, &c., by degrees, with the dissolved cake; stirring it very hard. The dish should be full. Set it into the oven, and bake it brown. When cold, have ready a meringue, made of beaten white of egg thickened with powdered loaf-sugar, and flavoured with lemon-juice or rose-water. Spread this evenly over the top of the pudding, putting one layer of the meringue over another till it is very thick. Then set it for a few minutes into the oven to brown slightly on the top.
Any very nice baked pudding will be improved by covering the surface with a meringue.
HANOVER PUDDING.—Cut up half a pound of fresh butter in half a pint of milk. Set them over the fire till the butter is soft enough to mix thoroughly with the milk. Then take it off, and let it stand till lukewarm. Have ready four well-beaten eggs. Stir them hard into the butter and milk. Then add very gradually a pound of sifted flour. Last stir in two large table-spoonfuls of strong fresh yeast. Beat the whole very hard. Cover the pan, and let it stand near the fire for three hours or till the mixture is quite light. Have ready half a pound of Zante currants, picked, washed, and dried; or half a pound of fine raisins, seeded and cut in half. Dredge the fruit thickly with flour to prevent its sinking. Then mix it, gradually, into the pudding with two large table-spoonfuls of sugar, and a tea-spoonful of powdered cinnamon; and a salt-spoon of sal-eratus, or small tea-spoonful of bi-carbonate of soda, dissolved in a very little lukewarm water. Stir the whole very hard. Transfer it to a deep tin pan, well-buttered, and bake it thoroughly. Before it goes to table, turn it out on a dish, and serve it up warm with any sort of nice sweet sauce.
TURKISH RICE PUDDING.—Pick and wash half a pound of rice. Prepare also half a pound of Zante currants, which must be carefully picked clean, washed through two waters, drained well, and then spread out to dry on a flat dish before the fire. Put the rice into a sauce-pan, with a quart of rich milk. Having dredged the currants with flour, stir them a few at a time into the rice and milk. Then add four ounces of broken up loaf-sugar, on which you have rubbed off the yellow rind of a large ripe lemon or orange, and squeezed the juice. Stir in two ounces of fresh butter divided into bits. When the rice is well swollen and quite soft, take it from the fire, and mix with it gradually eight well-beaten yolks of eggs. Transfer it to a deep china dish, and put it into an oven for half an hour. Then sift powdered sugar thickly over the top, and brown it by holding above it a red-hot shovel or salamander. Serve it up warm.
This pudding may be made with ground rice, or rice flour.