6 eggs—whites and yolks beaten separately.
Whip the eggs and stir the yolks into the mince-meat. Beat them in hard for two or three minutes until thoroughly incorporated. Put in the whites and the flour, alternately beating in each instalment before adding the next. Butter a large mould very well; put in the mixture, leaving room for the swelling of the pudding, and boil five hours steadily. If the boiling should intermit one minute, there will be a heavy streak in the pudding. Six hours’ boiling will do no harm.
Turn out upon a hot dish; pour brandy over it and light just as it goes into the dining-room. Eat with rich sauce. I know of no other pudding of equal excellence that can be made with so little trouble as this, and is as apt to “turn out well.”
If you have no mince-meat in the house, you can buy an admirable article, ready made, at any first-class grocery store. It is put up in neat wooden cans (which are stanch and useful for holding eggs, starch, etc., after the mince-meat is used up) and bears the stamp, “Atmore’s Celebrated Mince Meat.”
And what is noteworthy, it deserves to be “celebrated.” It has never been my good fortune to meet with any other made mince-meat that could compare with it.
Lemon Soufflé Pudding.
1 heaping cup of prepared flour.
2 cups of rich milk.
½ cup of butter.