Mash the potatoes as usual; beat in more milk than is your custom, and a couple of eggs, whipping all to a cream, and seasoning well. Pour into a buttered pudding-dish, and bake quickly to a good brown.
Pork and Beans.
Soak a quart of dried beans overnight in soft water. Change this for more and warmer in the morning, and, two hours later, put them on to boil in cold. When they are soft, drain well, put into a deep dish; and sink in the middle a pound of salt pork (the “middling” is best), leaving only the top visible. The pork should have been previously parboiled. Bake to a fine brown. It is well to score the pork in long furrows to mark the slices, before baking.
Minced Pudding.
- 4 large juicy pippins, pared, cored, and chopped.
- ¼ lb. of raisins, seeded and chopped.
- 2 tablespoonfuls beef suet, freed from strings and rubbed to powder.
- 12 almonds, blanched and minced.
- ½ cup of sugar for pudding, and three tablespoonfuls for custard.
- 1 pint of milk.
- Stale bread.
- Butter to spread it.
- 2 eggs.
- Nutmeg.
Cut the crust from the bread and slice evenly. Butter a shallow pudding-dish, and line it with the slices, fitted neatly together, and well buttered. Spread thickly with a mixture of the ingredients just enumerated, to wit: apples, raisins, suet, and almonds, sweetened with sugar, and spiced with nutmeg. They should form a paste and adhere to the bread. Make a custard by scalding and sweetening the milk, then pouring gradually over the eggs. Soak the bread, etc., with this by pouring it on, a few spoonfuls at a time, until the dish is full. Bake in a moderate oven, for a time covered, lest it should dry out. Eat cold, with powdered sugar sifted over the top.
Apples, Nuts, and Raisins
Should be served on clean plates after the pudding.
Third Week. Friday.