PUDDINGS 343 



JSapies, or Duke of Cambridge Pudding, with Candied PeeL 



Uandied lemon, orange and citron, each, 1 oz,; butter and pulverized sugar, 

 eacn, 6 ozs. ; yolks of 4 eggs; rich pufl'-paste, or well-buttered bread, to line the 

 dish. Directions — Chop the candied peel finely, put the rich crust or paste 

 Into the dish, else line it with bread well buttered on both sides; then put in the 

 chopped mixture; warm the butter and sugar together, adding the well-beaten 

 yolks, stiiTing over the tire until it boils; then pour this over the other and bake 

 in a slow oven 1 hour; or, in place of the butter, beat the whites of the eggs also 

 with the yolk, and make a custard with milk, 1 qt. ; sugar the same, and pour 

 over, and bake % hour. This makes you two puddings for variety's sake- 

 make one way at one time, and the other way next time. 



Chester, or Almond Flavored Pudding, English. — Lemon, 1 ; 

 sweet almonds, 20; bitter abnonds, 6 only; butter, 1 heaping table-spoonful; 

 sugar, 1 cup; eggs, 4; puff paste. Directions — Blanch the almonds and chop 

 ^hem, or what is better, cut into long strips, or shreds, with a sharp knife. Put 

 the butter into a sauce pan over a slow fire, and as soon as the butter melts put 

 all in, except the whites of the eggs, and beat together thoroughly, having the 

 pudding dish already lined with the light paste, pour in the mixture, and bake 

 in a quick oven. To be sent to the table on a folded napkin, with the whites 

 of the eggs beaten to a froth with a spoon of powdered sugar, and laid upon 

 the top. [To blanch almonds, pour boiling water on the meats, and let stand 

 till the skin will rub off easily, between the thumb and finger, throwing them 

 into cold water as the skin is removed, to whiten; then drain off the water and 

 chop, or slice up into shreds, with a sharp pen-knife, or pound in a mortar, as 

 directed in the recipe. Never let them dry, as that brings out their oiliness.] 



Bemarks—Bevag an American, I would say put the whites beaten on top, 

 and brown a few moments before serving, and serve in saucere, or suitable side 

 dishes, (See remarks following the "Yorkshire Pudding," about serving on 

 napkins, etc.) 



Sponge Cake Pudding.— Butter a mould, and having cut in halves, 

 large raisins, ^ lb. ; fill the mould % full, loosely, with sponge cake which has 

 been cut in long strips— square form— crossing each tier, stiips a little distance 

 apart, cob hotise fashion, to allow space for the custard; then pour in a custard 

 made with 3 eggs to rich milk, 1 pt. (rich milk means milk with the cream 

 stirred in), or 5 eggs to 1 qt., with % to 1^^ cups, as to whether liked very 

 sweet or not; fiavored with nutmeg or any extract desired. Set the mould in a 

 kettle of water to come up % )r ^ only; up the sides, and boil 1 hour; or set 

 In a steamer, if you have one (and they are very convenient in every family), 

 and steam 1 hour, properly covered, to prevent the condensing steam from 

 dripping from the oover into the pudding. 



Sauce for Savie.—^ngax, 1 cup; butter, % cup, whipped to a cream; then 

 pour in boiling water, 1 cup, setting the same dish on the stove, to continue to 

 scald, but not to boil, while 2 or 3 tea-spoonfuls of corn starch are rubbed up 

 with a little cold water and stirred in; then a well beaten egg, and lastly a wine- 

 glass of wice ; or still better, a wine-glass of brandy. Serve while both are 

 hot. I wonder if the English would not say, "On a folded napkin." 



