One teaspoonful of milk, and two yolks of eggs well beaten, and some sugar; place on the fire and stir till it
just comes to the boil
: then let it cool. When lukewarm, stir into it a glass of sherry or currant wine, and serve in a sauce tureen. This sauce is a great improvement to raisin pudding.
1286. Peas Pudding
Dry a pint or quart of split peas thoroughly before the fire; then tie them up loosely in a cloth, put them into warm water, boil them a couple of hours, or more, until quite tender; take them up, beat them well in a dish with a little salt, the yolk of an egg, and a bit of butter. Make it quite smooth, tie it up again in a cloth, and boil it an hour longer. This is highly nourishing.
Let Truth be our Guide.
1287. Apple Dumplings
Paste the same as for apple pudding, divide into as many pieces as dumplings are required; peel and core the apples; roll out your paste large enough; put in the apples; close the dumplings, tie each in a cloth very tightly. Boil them one hour; when you take them up, dip them quickly in cold water, and put them in a cup while you untie them; they will turn out without breaking.