1818.—COLLEGE PUDDINGS. (Another Method.)
Ingredients.—½ a pint of breadcrumbs, 3 ozs. of finely-chopped suet, 2 ozs. of sugar, 2 ozs. of currants, cleaned and picked, 1 oz. of finely-shredded candied peel, 2 eggs, a pinch each of nutmeg and salt, a tablespoonful of brandy, if liked.
Method.—Mix the breadcrumbs, suet, sugar, currants, peel, salt and nutmeg together. Beat the eggs well, add to them the brandy, strain into the rest of the ingredients, and stir until thoroughly mixed. Cover the basin, and let the mixture stand for at least 1 hour for the bread to soak; then form into round or cork-shaped pieces, fry very gently in hot butter or fat, in a sauté pan, turning them frequently. Drain well, and serve as hot as possible with good wine sauce.
Time.—2 hours. Average Cost, from 8d. to 9d. Sufficient for 7 or 8 persons.
1819.—CORN PUDDING.
Ingredients.—3 tablespoonfuls of Indian meal, 1 tablespoonful of castor sugar, ¼ of a teaspoonful of finely-grated lemon-rind, 3 eggs, 1 pint of milk.
Method.—Mix the meal with a little cold milk, boil up the remainder, add the meal, sugar, and lemon-rind, stir and cook gently for a few minutes. When cool, add the well-beaten eggs, half fill well-buttered cups with the mixture, and bake in a moderately hot oven for ½ an hour.
Time.—1 hour. Average Cost, 8d. Sufficient for 5 or 6 persons.
1820.—CORNFLOUR PUDDING.
Ingredients.—1 pint of milk, 2 tablespoonfuls of cornflour, 1 tablespoonful of castor sugar, 2 eggs, a pinch of salt, the grated rind of ½ a lemon.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder, and add to it the cornflour, stirring all the time. Return to the saucepan, and boil gently until it thickens, then cool slightly. Add the sugar, yolks of eggs, salt and lemon-rind, and stir for 2 or 3 minutes by the side of the fire. Whisk the whites to a stiff froth, lightly add them to the rest of the ingredients, pour into a buttered piedish, and bake slowly for ½ an hour.
Time.—About 40 minutes. Average Cost, 5d. to 6d. Sufficient for 4 or 5 persons.
1821.—COTTAGE PUDDING.
Ingredients.—8 ozs. of flour, 4 ozs. of finely-chopped suet, 4 ozs. of raisins, stoned and halved, 4 ozs. of sugar, 1 egg, 3 or 4 tablespoonfuls
