Prince’s Pudding.—Take 1 pint breadcrumbs (brown crumbs made by baking and rolling out crusts will do), let them be quite dry, and mix in 1 teaspoonful baking powder, 1 oz. sugar, 1 oz. flour, 1 well-beaten egg, and enough milk to moisten the whole, but not to make it thin. Grease a pie dish, and put a layer of sultana raisins at the bottom, pour in the mixture carefully, and bake ½ hour; turn it out for serving. This makes a pretty pudding if put into a fluted mould lined with raisins, and then boiled for 1 hour.
Prune Cake.—Stone 1½ lb. prunes, crack the stones and add the kernels, blanched. Stew till soft with the rind and juice of a lemon, sugar to taste, and 1½ pint water. Stiffen with 1 oz. gelatine dissolved in a little water. It can be tinted with cochineal if desired, and is best served with custard or cream and ornamented with a few almonds.
Prune Mould.—Take 1¼ lb. good prunes, put them on a fire, covered with cold water. Let them boil for a minute, then take them off, drain them, and take out the stones. Crack the stones, take out the kernels, and blanch them in boiling water for a minute, take off the brown skin. Dissolve half a sixpenny packet of gelatine in cold water. Put it on the fire with 4 oz. sugar. Let it boil 5 minutes; colour with cochineal and 2 glasses red wine. Place the plums, with a kernel on the outside of each, into a casserole mould, and pour in the liquid. When set turn it out, and fill the hole up in the middle with whipped cream.
Prunes, Stewed.—Stew 1 lb. prunes with a little sugar and water till they are quite soft, take out the stones, crack them, and put back the kernels; line the inside of a mould (first decorated with split almonds) with the prunes, keep on pouring in a little jelly to make it turn out (a small breakfastcupful of jelly or dissolved gelatine will be about enough). It is best made in a mould with a hole, which should be filled with whipped cream.
Punch Jelly.—Take 2 calves’ feet, chop them into convenient pieces, and put them in a saucepan with rather more than 2 qt. water, set the saucepan on the fire; directly the water boils throw it away, and wash the pieces of feet carefully, then put them on again with 2 qt. cold water, and let them boil slowly for 3 hours, removing the scum carefully during the process; then strain the liquor into a basin, and when quite cold and set, take off all fat and wash the top of the jelly with hot water so as to get rid of every vestige of fat. Put the jelly in a saucepan on the fire; directly it is melted add sugar to taste, the juice and rind of a lemon, and the whites of 3 eggs whisked to a froth. Beat up the mixture till it boils. Place the thin rind of a lemon at the bottom of a jelly bag, and pour the mixture over it. The bag should have been previously rinsed in boiling water; and the first ½ pint of jelly that comes through must be returned to the bag. If the jelly does not come out quite clear, the operation of straining must be repeated; add sufficient rum to the clarified jelly to flavour it well, pour into a mould and place it on ice to set. At the time of serving dip the mould in hot water, and turn out the jelly.
Queen Adelaide’s Pudding.—Take the crumb of a 3d. loaf, rubbed fine, ½ lb. beef suet, free from skin, and rubbed fine, ½ oz. each of citron, lemon, orange chopped fine, ½ nutmeg grated, ½ lb. currants well washed and picked, pounded white sugar to taste, 1 wineglassful sherry, and 6 eggs well beaten and strained. The whole to be well mixed and put into a buttered mould, and kept continually boiling for 4 hours. Serve with wine sauce.
Queen Mab’s Pudding (to be eaten cold).—Throw into 1 pint new milk the thin rind of a lemon, heat it slowly by the side of the fire, and keep it at boiling point until strongly flavoured; sprinkle in a small pinch of salt and ¾ oz. finest isinglass. When dissolved, strain through muslin into a clean saucepan with 5 oz. powdered and sifted loaf sugar and ½ pint rich cream. Give the whole one boil, stir it briskly, and add by degrees the well-beaten yolks of 5 eggs. Next thicken the mixture as a custard over a slow fire, taking care not to keep it over the fire a moment longer than necessary; then pour it into a basin, adding 1 large tablespoonful orange-flower water, the same of brandy. Stir till nearly cold, when mix with it 1½ oz. citron, cut in thin strips, and 2 oz. dried cherries. Pour into a mould just rubbed with a drop or two of pure salad oil. For sauce, serve round the pudding, as a garnish, strawberry, raspberry, or any fruit syrup preferred.
Quince Cakes.—Boil quinces till soft enough to pass a knife through, drain the fruit on a sieve, peel them, scrape, and extract the core; pass the pulp through a sieve, boil with an equal quantity of powdered sugar till the mass easily separates from the saucepan. Put into moulds, and keep for some days in a warm place.
Railway Pudding.—Carefully stone raisins enough to line a small well-greased pie dish, with the fruit opened. Fill the dish up with breadcrumbs, and pour over a little milk with which a well-beaten egg has been mixed. Bake, and serve turned out of the dish.