[313.] Cottage Pudding (boiled).— Prepare a batter the same as in foregoing recipe, butter a pudding form, sprinkle with bread crumbs and pour in the mixture; the form should be about ¾ full; boil 2 hours and serve with following sauce:—Stir ½ cup butter with 1½ cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.
[314.] Cottage Apple Pudding.— Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.
[315.] Batter Fruit Pudding.— ¼ pound butter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, ½ cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir butter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; butter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce. Note.—The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.
[316.] Prince Regent Pudding.— After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, ¼ pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well buttered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.
[317.] Layer Pudding (German style).— Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; butter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together ½ cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and ½ teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next butter a pudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1½ hours; serve with hard or cherry sauce; sufficient for 12 persons.
[318.] Portugal Pudding.— Grate the crust from a small loaf of bread and soak the latter in milk; when soft press it out and put in a saucepan with 1 tablespoonful butter and 1 tablespoonful clarified dripping; stir for 5 minutes over the fire, transfer it to a dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls sugar, ¼ pound stoned raisins, ¼ pound well washed currants, the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut citron, ½ cup Cognac or rum and lastly the beaten whites of the eggs; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with hard or wine sauce; sufficient for 10 persons.
[319.] Ipsilanti Pudding.— Mix 1 cup bread crumbs with 1 cup sweet cream and let it stand ½ hour; stir ¼ pound butter with 6 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs; after this is well blended together add by degrees the bread, the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls bread crumbs fried in butter, 1 teaspoonful ground cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; beat the whites of the 8 eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.
[320.] Fine Cherry Pudding (of fresh fruit, for a family of 6).— ¼ pound finely chopped suet, ½ pound flour, 2 eggs, 2 tablespoonfuls sugar, ½ pint milk or water, 1½ teaspoonfuls baking powder sifted with the flour and a little salt; mix all the ingredients together; add ½ pound cherries (minus the pits) to the batter and fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs; boil the pudding 2 hours and serve with the following sauce:—Stir 2 tablespoonfuls butter with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls Cognac, rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and ½ cup stoned cherries. 2 tablespoonfuls of lard, butter or clarified drippings may be substituted for suet, and instead of cherries any other kind of fruit may be used.
[321.] Cherry Pudding (of preserved Cherries).— ¼ pound finely chopped suet, 2 cups flour, 1½ teaspoonfuls baking powder, 2 tablespoonfuls sugar, ½ teaspoonful salt, 2 eggs and 1 cup milk or water; sift flour, sugar, salt and powder into a bowl and mix them with the finely chopped suet; make a hole in center, put in the yolks of the 2 eggs, gradually add the milk and mix the whole into a smooth batter; lastly add the whites of the eggs, beaten to a stiff froth; put a can of preserved cherries in a colander or sieve, drain off all the liquor and stir 1 cup of the cherries into the batter; butter well with butter or lard a pudding form and dust it with finely sifted bread crumbs; fill in the mixture, put on the cover and tie it tightly with a string; place the form in a large saucepan of boiling water (the form should not be immersed in the water more than half its depth), cover the saucepan with a deep dish or pan, so that no steam can escape, and boil 2 hours; according as the water boils away add more boiling water; when done turn the pudding onto a round plate and serve with the following sauce:—Put 1 tablespoonful cornstarch in a saucepan and mix it with a little cold water; add 1 cup boiling water, stirring constantly, and let it boil for 2 minutes; then remove it from fire, add 1 cup cherry syrup, 1 teaspoonful vanilla, a little more sugar, 1 glass sherry wine and lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or butter may be used instead of suet. This pudding can be made of all kinds of preserved fruit; sufficient for a family of 6 persons.
[322.] Cherry Batter Pudding.— Stir ½ cup butter with 3 tablespoonfuls sugar to a cream, add by degrees 4 eggs and alternately 4 cups Hecker’s prepared flour and 2 cups milk; then add 1 quart cherries; butter a pudding form, sprinkle with bread crumbs, put in the mixture, cover the form, set in a kettle of boiling water, so that the form is half immersed, and boil 2 hours; serve with cherry, hard or wine sauce; or stir one cup pitted cherries into the hard sauce. Note.—If fresh cherries are not available the California canned cherries may be used, and will be found excellent. If canned fruit is used drain off the juice and only put the cherries into the batter, using the liquor either for the sauce or to make a form of jelly (see Jelly). California preserved peaches and apricots also make very fine puddings. The above recipe is sufficient for 12 persons.