A Green Bean Pudding.
Boil and blanch old beans, beat them in a mortar with very little pepper and salt, some cream, and the yelk of an egg. A little spinach juice will give a finer colour, but it is as good without. Boil it in a bason that will just hold it, for an hour and pour parsley and butter over.
Serve bacon to eat with it.
Baked Almond Pudding.
Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, yelks of six eggs, peel of two lemons grated, six ounces of butter, near a quart of cream, juice of one lemon. When well mixed, bake it half an hour, with a paste round the dish.
Shelford Pudding.
Mix three quarters of a pound of currants, or raisins, one pound of suet, one pound of flour, six eggs, a little good milk, some lemonpeel, and a little salt. Boil it in a melon shape six hours.
Brandy Pudding.
Line a mould with jar raisins stoned, or dried cherries, then with thin slices of French roll; next to which put ratafias, or macaroons, then the fruit, roll, and cakes in succession, until the mould be full; sprinkling in at times two glasses of brandy. Beat four eggs, yelks and whites: put to them a pint of milk or cream, lightly sweetened, with half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up. Serve with pudding sauce.