eaten with roast meat; but in some houses it is not baked, but cooked under the meat thus: pour it into a shallow tin pan, put it under roasting meat, and stir till it begins to settle. After one or two trials a cook will know when to put the pudding under the meat, for that must depend upon the size of the joint, as it ought to go to table as soon as it is done, or it will be heavy. They are much lighter not turned. The fat will require to be poured off, once or twice.
Potato Puddings.
Boil in a quart of milk, a bit of lemon peel, and some nutmeg. Rub smooth, in a little cold milk, 4 table-spoonsful of potato flour, and stir it, by degrees, into the hot milk; when cool, add sugar, and 3 or 4 eggs, or more as you like, put it into a dish, and bake an hour. Add brandy or orange-flower water.
Carrot Pudding.
Mix ½ lb. grated raw carrot with ½ lb. grated bread, and stir these into a pint of thick cream and the yolks of 8 eggs well beaten, then stir in ½ lb. fresh butter, melted, 3 spoonsful of orange-flower water, ½ a wine-glassful of brandy, a nutmeg grated, and sugar to your taste; stir all well together, and if too thick, add a very little new milk, pour it into a dish lined with paste and bake it an hour.
Hasty Pudding.
Beat the yolk of an egg into ½ pint new milk with a little salt, stir this by degrees into 3 table-spoonsful of flour, and beat it to a smooth batter. Set 1½ pint of milk on the fire; when scalding hot pour in the batter, keep stirring that it may be smooth and not burn: let it thicken, but not boil. Serve it directly.
Buttermilk Pudding.
Use fresh buttermilk, and make the same as batter pudding, but without eggs. This is very good, with roast meat.—Or: warm 3 quarts of milk with a quart of butter-
