Stew the pumpkin in very little water, mash it fine, and add the butter to it whilst it is hot; whisk the eggs and stir into the pumpkin when it is cool enough, and add the other ingredients. Bake in a light paste.
PUMPKIN PUDDING, No. 2.
258. Eight eggs,
One pint of stewed pumpkin,
A quarter of a pound of butter,
A quarter of a pound of sugar,
Two table spoonsful of brandy,
One tea cupful of cream,
One tea spoonful of cinnamon,
One tea spoonful of nutmeg.
Stew the pumpkin in very little water, mash it very fine, add the butter and stand it away to cool. Beat the eggs, and when the pumpkin is cool add them and the other ingredients. Line your pie-plates with paste, pour in the pumpkin, and bake in a moderately hot oven.
When they are to be sent to the table sift sugar over them.
QUINCE PUDDING.
259. Six ounces of mashed quinces,
Half a pound of butter,
Half a pound of sugar,
Five eggs,
A table spoonful of brandy.
Stew the quinces, mash them very fine, and when nearly cold add to them the butter and sugar beaten to a cream. Whisk the eggs very light and stir in with the other ingredients. Cover your pie-plates with a nice paste, pour in the mixture and bake it.