of bread soaked in warm milk and butter, cover these over the top, put a plate or dish on the top, and a weight on that, to keep it down, and bake in a quick oven: when done, turn it out of the dish.—This is very nice, made of layers of different sorts of marmalade or preserved fruit, and slices of stale sponge cake between each layer. Another of Currants.—Stew ripe currants with sugar enough to sweeten them: have ready a basin or mould buttered and lined with thin slices of bread and butter, pour in the stewed fruit hot, just off the fire, cover with more slices of bread and butter, turn a plate over, and a weight on that: let it stand till the next day, then turn it out, and pour cream or a thin custard round it, in the dish.
Bakewell Pudding.
Line a dish with puff paste, spread over a variety of preserves, and pour over them the following mixture:—½ lb. clarified butter, ½ lb. lump sugar, 8 yolks, and 2 whites of eggs, and any thing you choose to flavour with; bake it in a moderate oven. When cold you may put stripes of candied lemon over the top, and a few blanched almonds. To be eaten cold.—This without any preserves is called Amber Pudding.
Citron Pudding.
Mix ½ pint of good cream by degrees, with 1 table-spoonful of fine flour, 2 oz. of lump sugar, a little nutmeg and the yolks of 2 eggs; pour it into a dish or little cups, stick in 2 oz. of citron cut very fine, and bake in a moderate oven.
Maccaroon Pudding.
Pour a pint of boiling cream or new milk, flavoured with cinnamon and lemon peel, over ¼ lb. maccaroon and ¼ lb. almond cakes; when cold break them small, add the yolks of 6 and the whites of 4 eggs, 2 table-spoonsful of orange marmalade, 2 oz. fresh butter, 2 oz. sifted sugar, a glass of sherry, and one of brandy mixed: mix well, put it into cups, and bake fifteen minutes.
