Boiled Lemon or Orange Pudding—Make the foregoing mixture either with two lemons or two oranges, adding to the other ingredients a half pint finely-crumbled sponge cake. Boil the mixture either in a bain-marie or a thick pudding cloth, and serve it up warm. For sauce, have ready butter and sugar beaten to a cream, and flavored well with lemon or orange, and grated nutmeg.
COCOA-NUT PUDDING.—
Break up a ripe cocoa-nut. Having peeled off the brown skin, wash all the pieces of nut in cold water, and wipe them dry on a clean napkin. Then grate the cocoa-nut very fine into a pan, till you have a quart. In a deep pan cut up a quarter of a pound of fresh butter, and add a very light quarter of a pound of powdered white sugar. Stir together (with a spaddle,) the butter and sugar till they are very light and creamy, and add a grated nutmeg. Beat, (till they stand alone) the whites only of six eggs; the yolks may be reserved for soft custards. Stir the beaten white of egg gradually into the pan of butter and sugar, alternately with the grated cocoa-nut, a little at a time of each, and a glass of mixed brandy and white wine. Stir the whole very hard. Fill with it a broad-edged deep white dish, and lay a puff-paste border all round the rim. Bake it light brown, and when cool sift white sugar over it, serving it up in the dish it was baked in.
Boiled Cocoa-nut Pudding.—For this make the above mixture, and boil it in a mould, or in a bain-marie, with the water in the outside kettle. Eat it either warm or cold.
SWEET POTATO PUDDING.—
Wash, boil, and peel some fine sweet potatos. Mash them, and rub them through a coarse sieve—this will make them loose and light. If merely mashed the pudding will clod and be heavy. In a deep pan stir to a cream a quarter of a pound of fresh butter, and a quarter of a pound of powdered sugar; adding a grated nutmeg, a tea-spoonful of powdered cinnamon, a half glass of white wine, and a half glass of brandy. Beat in a shallow pan three eggs, till very thick and smooth, and stir them into the mixture of butter and sugar, alternately with the sweet potato. At the last mix all thoroughly with a very hard stirring. Put the mixture into a deep dish, and lay a border of puff-paste all round the rim. Set the pudding immediately into a rather brisk oven, and when cool sift white sugar over it. For two of these puddings double the quantities of all the ingredients.
White Potato Pudding—Is made exactly as above. Chestnut pudding also—the large Spanish chestnuts, boiled, peeled, and mashed.
Fine Pumpkin Pudding—Also, allowing to the above ingredients a half pint of stewed pumpkins, squeezed dry and rubbed through a sieve.