CARAMEL PUDDING.
Break five eggs, yolks and whites; switch them together; add half-an-ounce of sweet almonds, half-an-ounce of orange peel minced fine, one and a-half ounces of soft sugar, a large breakfast-cupful of milk. Stir the eggs, almonds, sugar, and lemon-peel into milk. Grease a pint basin, and set it with dried cherries; steam for one hour slowly. Make a sauce in the following way:—Place one ounce of sugar in a pan, brown it to the colour of treacle, and pour over two glasses of water; boil for ten minutes. Serve round pudding.
PUDDING SAUCES.
BRANDY SAUCE.
Take half-an-ounce of butter, half-an-ounce of flour, one ounce of sugar; melt together; add a tea-cupful of boiling water gradually, keeping beating all the time. When it boils, add a glass of brandy; it must not boil afterwards, as liquors lose strength in boiling.
WINE SAUCE.
Take two table-spoonfuls of corn-flour, three ounces of sugar, an ounce of butter, and a pint of water; stir over the fire till it boils; add a glass of wine and a grated nutmeg. The juice of fresh fruit, such as strawberry, raspberry, peaches, or the juice from preserved fruit, when fresh fruit cannot be procured, may be used instead of wine.