LEMON PUDDING.—
To make two puddings take two fine large ripe lemons, and rub them under your hand on a table. Grate off the thin yellow rind upon a large lump of loaf sugar. Cut the lemon, and squeeze the juice into a saucer through a strainer, to avoid the seeds. Put half a pound of powdered white sugar into a deep earthen pan, (including the sugar on which you have rubbed the lemons) and cut up in it half a pound of the best fresh butter, adding the juice. Stir them to a light cream with a wooden spaddle, which is shorter than a mush-stick, and flattened at one end; that end rather thin, and rather broad. Beat in a shallow pan, (with hickory rods) six eggs, till very thick and smooth, and stir them gradually into the mixture. Have ready some of the best puff-paste, made in the proportion of a pint or half a pound of very nice fresh butter to a pint or half a pound of sifted flour. Take china or white-ware dishes with broad rims. Butter the rim, and lay round it neatly a border of the paste. Put no paste inside the dish beneath the mixture. Fill each dish to the top with the pudding mixture, and set it immediately into the oven. It will bake in about half an hour When done, and browned on the surface, set it to cool, and send it to table in the dish it was baked in.
Fine puddings are now made without an under crust, but merely a handsome border of puff-paste laid round the edge, and helped with the pudding. Sift sugar over the surface. This quantity will make one large pudding, or two small ones.
To almost all puddings the flavor of lemon or orange is an improvement. A genuine baked lemon pudding, (such as was introduced by the justly celebrated Mrs. Goodfellow,) and is well known at Philadelphia dinner parties, must have no flour or bread whatever. The mixture only of butter, sugar, and eggs, (with the proper flavoring) and when baked it cuts down smooth and shining, like a nice custard. Made this way, they are among the most delicious of puddings; but, of course, are not intended for children or invalids. We have already given numerous receipts for plain family desserts. In this chapter the receipts are "for company." The author was really a pupil of Mrs. Goodfellow's, and for double the usual term, and while there took notes of every thing that was made, it being the desire of the liberal and honest instructress that her scholars should learn in reality.
ALMOND PUDDING.—
Blanch in hot water a quarter of a pound of shelled sweet and two ounces of bitter almonds, and as you blanch them throw them into a bowl of cold water. When all are thus peeled, take them out singly, wipe them dry in a clean napkin, and lay them on a plate. Pound them one at a time in a marble mortar till they become a smooth paste, adding frequently a few drops of rose-water to make them light and preserve their whiteness, mixing the bitter almonds with the sweet. As you pound them, take out the paste and lay it in a saucer with a tea-spoon. Without the rose-water they will become oily and dark-colored. Without a few bitter almonds the others will be insipid. The almonds may be thus prepared a day before they are wanted for use. Cut up a large quarter of a pound of fresh butter in a large quarter of a pound of powdered sugar, and stir them together with a spaddle till very light and creamy. Add a large wine-glass of mixed wine and brandy, and half a grated nutmeg. Beat, till they stand alone, the whites only of six eggs, and stir them gradually into the butter and sugar, in turn with the pounded almonds. Stir the whole very hard at the last. Put the mixture into a deep dish with a broad rim, and fill it up to the top, laying a border of puff-paste all round the rim. Serve up the pudding cool, having sifted sugar over it.
Boiled Almond Pudding—Is made as above; only with whole eggs, both yolks and whites beaten together. Boil it in a bain-marie or in a thick square cloth, in a pot of boiling water. When done, turn it out and send it to table warm. Eat it with sugar, wet with rose-water.
Orange Pudding—Is made exactly like lemon pudding; the ingredients in the same proportion, and baked without an under crust, having a border of puff-paste all round the edge, and sent to table in the dish it was baked in. These fine-baked puddings should have no addition whatever of bread-crumbs or flour. They should cut down smooth and glassy.