Lemon or orange custards are very fine. They are made without milk.
Chocolate Custard.—Make some strong chocolate, allowing a quarter of a pound of the best, (which is Baker's prepared cocoa) to a quart of rich milk; first mixing the milk and scraped chocolate to a smooth paste. Boil them together a quarter of an hour. While warm, stir in two or three table-spoonfuls of loaf sugar. Then set it away to cool. Have ready eight well-beaten eggs, and stir them gradually into the chocolate. Bake the mixture in cups, and serve them up with a chocolate maccaroon laid on the top of each.
Almond and Maccaroon Custard.—Boil in half a pint of rich milk a handful of bitter almonds, blanched and broken up. When highly flavored, strain that milk and set it aside. Boil a quart of milk by itself, and when cold stir in, gradually, eight well beaten eggs, adding the flavored milk, and half a pint of powdered sugar. Stir the whole very hard at the last. Bake it in cups, and when done and cold, lay on the top of each a maccaroon with four others placed around it; five maccaroons to each custard. Or, if the maccaroons are made in the house, let every one be large enough to cover the top of the custard like a lid.
FINE PLUM PUDDING.—
This pudding is best when prepared, (all but the milk and eggs,) the day before it is wanted. Seed and cut in half one pound of the best bloom raisins; and pick, wash, and dry before the fire, a pound of Zante currants, (commonly called plums.) Dredge the fruit well with flour, to prevent its sinking or clogging. Take one pound of fresh beef suet, freed from the skin and strings, and chopped very fine; a pint of grated bread-crumbs, and half a pint of sifted flour; a large quarter of a pound of the best sugar, a large table-spoonful of powdered mace and cinnamon mixed, and two powdered nutmegs—all the spice steeped in a half pint of mixed wine and brandy. Put away these ingredients separately, closely covered, and let them stand undisturbed all night. Next morning proceed to finish the pudding, which requires at least six hours boiling. Beat nine eggs till very thick and smooth, then add gradually a pint of rich milk, in turn with the bread-crumbs and flour. Mix with the sugar the grated yellow rind and juice of two large lemons or two oranges, and add gradually to the mixture all the ingredients, stirring very hard. If you find it too thick, add by degrees some more milk; if too thin, some more bread-crumbs. But take care not to have too much bread or flour, or the pudding will be solid and heavy. Dip a large strong cloth in boiling water; shake it out, and spread it in a large pan. Dredge it lightly with flour, and pour in the mixture. Tie it tightly, but leave sufficient space for the pudding to swell in boiling. Put it into a pot of fast-boiling water, and boil it steadily six hours or more, not taking it up till wanted for table. Before turning it, dip the cloth for a moment in cold water to make the pudding come out easily. Have ready some slips of citron or of blanched sweet almonds, or both, and stick them, liberally, all over the surface of the pudding after you have dished it. Serve it up with wine sauce highly flavored, or with butter and sugar beaten to a cream, and seasoned with nutmeg and rose. Do not set the pudding on fire to burn out the liquor; that practice has had its day, and is over. It was always foolish.
If you wish to send it to a distant place, (for instance, to some part of the world where plum puddings are not known or not made) you may preserve it, (after boiling it well,) by leaving it tied up in the cloth it was cooked in; hanging it up in a cool dry place, and then packing it well in a tin vessel having a close fitting cover. Paste a band of thick white paper all around the place where the lid shuts down, and put into a tight box the vessel that contains the pudding. When it arrives at its destination, the friend who receives it will pare off thinly the outside, and tying up the pudding in a fresh clean cloth, will boil it over again for an hour or more; and when done the surface may be then decorated with slips of citron or almond. It has been said that in this way a plum pudding can be kept for six months, as good as ever. It cannot. But it may keep six weeks. Do not fry or broil plum pudding that is left at dinner. The slices will be greasy and heavy. But tie the piece that remains in a small cloth, and boil it over again for an hour. It will then be nearly as good as on the first day. Believe in no wonders that you hear, of the long keeping of either plum pudding, plum cake, or mince meat, which are all of the same family. However long they may be preserved from absolute decomposition, these things are always best when fresh.
MINCE PIES.—
The best mince meat is made of fresh beef's tongue boiled, peeled, and when quite cold, chopped very fine. The next best is of beef's heart boiled and chopped. The next of cold roast beef. And the next, of the lean of cold boiled beef, quite fresh, and cooked especially for the purpose. All the meat must be fresh, and not minced till entirely cold. To two large pounds of lean meat allow two small pounds of nice kidney suet, cleared from skin and strings, and chopped very small; two pounds of fine juicy apples, pared, cored, and minced; two pounds of Zante currants, washed, and picked clean; two pounds of fine bloom raisins, seeded and chopped, or of seedless sultana raisins cut in half; two pounds of the best sugar; two large nutmegs, powdered; a table-spoonful of ground cinnamon; the same quantity of ground ginger, with the juice and grated yellow rind of six large lemons, or the juice of six oranges, and their grated rind; a pint of Madeira or sherry, and half a pint of brandy; lastly, half a pound of citron cut into slips, rather large. If the citron is chopped small it cannot be distinguished among the other ingredients, and its flavor is lost. When all is prepared, mix well in a large pan the chopped meat, suet, and fruit. Then, gradually add the spice, having steeped it in the liquor all the preceding night, mixing the whole thoroughly, and putting in the citron at the last. Line with fine puff-paste deep pie-dishes, or patty-pans. Fill them, quite full of the mince, heaping it higher towards the centre; and put on a lid, handsomely decorated with puff-paste ornaments, and having a cross slit in the centre surrounded with paste leaves or flowers. Set the pies immediately into a moderately brisk oven, and bake them a light brown. Eat them warm. If baked the preceding day, heat them again before they go to table. The foolish custom of setting the pies on fire after they come to table, and causing a blue blaze to issue from the liquor that is in them, is now obsolete, and considered ungenteel and tavern-like. If this practice originated in a polite desire to frighten the ladies, its purpose is already a failure, for the ladies are not frightened; that is, not really.