1797.—CANADIAN PUDDING.
Ingredients.—6 tablespoonfuls of Indian meal, 2 tablespoonfuls of castor sugar, 4 eggs, the thin rind of 1 small lemon, 1 quart of milk, raisins stoned and halved.
Method.—Mix the meal with a little cold milk, infuse the lemon-rind in the remainder for 15 minutes, then strain the boiling milk over the meal. Replace in the stewpan, add the sugar, and simmer gently for 10 minutes. When cool, add the well-beaten eggs, and pour the mixture into a mould or basin previously well buttered and decorated with raisins. Steam for 2½ hours, then serve with a suitable sauce.
Time.—About 3 hours. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.
1798.—CANARY PUDDING.
Ingredients.—4 ozs. of flour, 3 ozs. of sugar, 2 ozs. of butter, 2 eggs, 1 teaspoonful of baking-powder, milk.
Method.—Cream the butter and sugar together until thick and smooth, and add each egg, separately. Beat well, then stir in the flour and baking-powder as lightly as possible, and add milk gradually until the mixture drops readily from the spoon. Pour into a well-buttered mould, steam for about 1 hour, and serve with jam or custard sauce.
Time.—About 1¼ hours. Average Cost, 6d. Sufficient for 5 or 6 persons.
1799.—CANNELL PUDDING. (Fr.—Pouding à la Cannelle.)
Ingredients.—4 ozs. of ground almonds, 4 ozs. of castor sugar, 3 ozs. of crumbled Savoy biscuits or Madeira cake, 1½ ozs. of butter, 1 oz. of flour, 4 eggs, ½ a pint of milk, a good pinch of grated nutmeg, 1 inch of cinnamon.
Method.—Boil up the milk, infuse the cinnamon in it for 20 minutes, and strain it over the cake crumbs. Beat the butter and the sugar together until creamy, add the yolks of egg separately, and stir in the almonds and nutmeg. Whisk the whites of eggs stiffly, and stir them lightly in, sprinkling the flour in gradually meanwhile. Have ready a mould, well buttered and lightly sprinkled with breadcrumbs, put in the mixture, bake in a moderate oven for ¾ of an hour, then turn out and serve with hot raspberry syrup.
Time.—1¼ hours. Average Cost, 1s. Sufficient for 4 or 5 persons.
1800.—CARAMEL PUDDING. (Fr.—Pouding au Caramel.)
Ingredients.—For the caramel: 2 ozs. of loaf sugar, 2 tablespoonfuls of cold water. For the custard: ½ a pint of milk, 4 yolks and 2 whites of
