Sauce for the pudding.—Beat the yolks of 2 eggs, with 1 cup of sugar and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon of corn starch, blended with a little cold milk. Add gradually to the beaten batter and eggs. Put all on the fire, and stir constantly until it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with the pudding. A hard sauce used in connection with the hot one is a great improvement.
English Plum Pudding—No. 2.
1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night. Beat 12 eggs, very light, and stir them in the mixture. Take enough milk to slightly moisten the whole. Add a little salt and nutmeg and 3/4 glass of brandy. Boil five hours. Set on fire with brandy to serve, and have a rich sauce.
Plain Plum Pudding.
6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep pudding-dish, in a moderate oven, three or four hours, stirring several times the first hour, to keep the raisins from settling. Serve with hard sauce.
Snow Pudding.
1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart boiling water. Stir till it is all dissolved. Add 4 cups white sugar and the juice of 4 lemons. Strain and set away till cold; then add the beaten whites, beating the whole thing half an hour, or until it is very white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard to eat with it.
Tapioca Cream.
Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir this in with the tapioca, and the whole mixture thus formed into the milk. Let it cook about twenty minutes. Remove from fire, and stir in the whites of the eggs, having beaten them to a stiff froth. Add flavoring, and serve cold. This pudding should be cooked in a vessel set in hot water.