Cheese Pudding.
Boil a thick piece of stale loaf in a pint of milk; grate half a pound of cheese; stir it into the bread and milk; beat up separately four yolks and four whites of eggs, and a little pepper and salt, and beat the whole together till very fine. Butter the pan, and put into the oven about the time the first course is sent up.
Another way.
Half a pound of cheese—strong and mild mixed—four eggs and a little cream, well mixed. Butter the pan, and bake it twenty minutes. To be sent up with the cheese, or, if you like, with the tart.
Citron Pudding.
One spoonful of fine flour, two ounces of sugar, a little nutmeg, and half a pint of cream; mix them well together with the yolks of three eggs. Put it into tea-cups, and divide among them two ounces of citron, cut very thin. Bake them in a pretty quick oven, and turn them out on a china dish.
Cocoa-nut Pudding.
Take three quarters of a pound of sugar, one pound of cocoa-nut, a quarter of a pound of butter, eight yolks of eggs, four spoonfuls of rose-water, six Naples biscuits soaked in the rose-water; beat half the sugar with the butter and half with the eggs, and, when beat enough, mix the cocoa-nut with the butter; then throw in the eggs, and beat all together. For the crust, the yolks of four eggs, two spoonfuls of rose-water, and two of water, mixed with flour till it comes to a paste.
College Pudding. No. 1.
Beat up four eggs, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar pounded, beaten to a smooth batter; then add six ounces of suet chopped fine, six of currants well washed and picked, and a glass of brandy, or white wine. These puddings are generally fried in butter or lard, but they are better baked in an oven in pattypans; twenty minutes will bake them; if fried, fry them till of a nice light brown, or roll them in a little flour. You may add an ounce of orange or citron minced very fine. When you bake them, add one more egg, or two spoonfuls of milk.