Skin and mince the breast of a cold fowl, with half its quantity of lean ham; grate 1½ oz. parmesan over the mince, and mix it with all the rest; then pour it into a shape or bason; boil or steam it.—Excellent. Serve a good clear gravy with this.
A Pudding always liked.
Put ¼ lb. ratafia drops, 2 oz. jar raisins stoned and slit in two, 1 oz. sweet almonds slit and blanched, 1 oz. of citron and candied lemon (both sliced), in layers in a deep dish, and pour over a wine-glassful of sherry and the same of brandy; pour over a good, rich, unboiled custard, to fill up the dish, then bake it.
Cheese Pudding.
Grate ½ lb. of Cheshire cheese into a table-spoonful of finely grated bread-crumbs, mix them up with 2 eggs, a tea-cupful of cream, and the same of oiled butter; bake in a small dish lined with puff paste. Serve this quite hot.
Ratafia Pudding.
Blanch, and beat to a paste, in a mortar, ½ lb. of sweet, and ½ oz. of bitter, almonds, with a table-spoonful of orange-flower water; add 3 oz. of fresh butter, melted in a wine-glassful of hot cream, 4 eggs, sugar to taste, a very little nutmeg, and a table-spoonful of brandy. Bake in a small dish, or little cups buttered: serve white wine sauce.
Staffordshire Pudding.
Put into a scale 3 eggs in the shells, take the same weight of butter, of flour, and of sugar: beat the butter to a cream, then add the flour, beat it again, then the sugar and eggs. Butter cups, fill them half full, and bake twenty minutes in a slow oven. Serve in sweet sauce.
Baked Almond Pudding.
Beat 6 oz. of sweet and 12 bitter almonds to a paste; mix this with the yolks of 6 eggs, 4 oz. butter, the grated peel
