Boil a pint of milk and a quarter of a pint of good cream; thicken with flour and water perfectly smooth; break in the yolks of five eggs, sweetened with powdered loaf sugar, the peel of a lemon grated, and half a glass of brandy. Line the dish with good puff paste, and bake for half an hour.
Custard Pudding. No. 4.
Take six eggs, one table-spoonful of flour, and a sufficient quantity of milk to fill the pan. Boil it three quarters of an hour.
Fish Pudding.
Pound fillets of whiting with a quarter of a pound of butter; add the crumb of two penny rolls, soaked in cold milk, pepper and salt, with seasoning according to the taste. Boil in a mould one hour and a quarter, and then turn it out, and serve up with sauce.
French Pudding.
Beat twelve eggs, leaving out half the whites, extremely well; take one pound of melted butter, and one pound of sifted sugar, one nutmeg grated, the peel of a small orange, the juice of two; the butter and sugar to be well beaten together; then add to them the eggs and other ingredients. Beat all very light, and bake in a thin crust.
Gooseberry Pudding.
Scald a quart of gooseberries, and pass them through a sieve, as you would for gooseberry fool; add three eggs, three table-spoonfuls of crumb of bread, three table-spoonfuls of flour, an ounce of butter, and sugar to your taste. Bake it in a moderate oven.