Obs.—This is a very good accompaniment to cold pork or cold beef.
N.B. Stir this pudding into two quarts of the liquor meat or poultry has been boiled in; give it a boil up, and in five minutes it will make excellent extempore pease soup, especially if the pudding has been boiled in the same pot as the meat (see [No. 218], &c.) Season it with pease powder, [No. 458].
Plain Bread Pudding.—(No. 556.)
Make five ounces of bread-crumbs; put them in a basin; pour three quarters of a pint of boiling milk over them; put a plate over the top to keep in the steam; let it stand twenty minutes, then beat it up quite smooth with two ounces of sugar and a salt-spoonful of nutmeg. Break four eggs on a plate, leaving out one white; beat them well, and add them to the pudding. Stir it all well together, and put it in a mould that has been well buttered and floured; tie a cloth over it, and boil it one hour.
Bread and butter Pudding.—(No. 557.)
You must have a dish that will hold a quart: wash and pick two ounces of currants; strew a few at the bottom of the dish; cut about four layers of very thin bread and butter, and between each layer of bread and butter strew some currants; then break four eggs in a basin, leaving out one white; beat them well, and add four ounces of sugar and a drachm of nutmeg; stir it well together with a pint of new milk; pour it over about ten minutes before you put it in the oven; it will take three quarters of an hour to bake.
Pancakes and Fritters.—(No. 558.)
Break three eggs in a basin; beat them up with a little nutmeg and salt; then put to them four ounces and a half of flour, and a little milk; beat it of a smooth batter; then add by degrees as much milk as will make it of the thickness of good cream: the frying-pan must be about the size of a pudding plate, and very clean, or they will stick; make it hot, and to each pancake put in a bit of butter about as big as a walnut: when it is melted, pour in the batter to cover the bottom of the pan; make them the thickness of half a crown; fry them of a light brown on both sides.
The above will do for apple fritters, by adding one spoonful more of flour; peel your apples, and cut them in thick slices; take out the core, dip them in the batter, and fry them in hot lard; put them on a sieve to drain; dish them neatly, and grate some loaf-sugar over them.