Sponge Pudding.
Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of 8 eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water.
Sauce.—The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a cream. Add the whites, and turn over the whole 4 tablespoons of boiling cream or milk, and flour. Add wine, if you wish.
Boston Thanksgiving Pudding.
2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the day before using. Do not put the raisins in until it commences to thicken, and stir occasionally the first two hours after the raisins are in. Before serving the next day, set the tin in boiling hot water long enough before dinner to have it hot. Cold sauce.
Blackberry Pudding.
Take baker's bread and cut away the crusts, butter, and slice rather thick, lay 1 layer of bread and then cover with blackberries and some of the juice (which has been stewed with a little sugar), then more bread and more berries. Over the top throw a glass of wine. Serve with hard sauce.
Rennet Pudding.
Buy a rennet from the butcher (it is the stomach of a very young calf). Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk to blood-heat, and put it in the dish in which it is to remain. Stir in 1 tablespoon of the wine water, grate a little nutmeg over the top, and put in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries.