344 I>R. CEASE'S RECIPES. 



Remarks. — A napkin will be needed to wipe the lips, after smacking them; 

 for there are but few persons who will not smack their lips for more of it. 



St. James' Stale Bread Pudding.— Grate a stale loaf of bread (i. e., 

 2 or 3 days old) into crumbs; pour over them 1 pt. of boiling milk; let stand 1 

 hour; then beat to a pulp; then beat, sugar, \% cups, to a cream with 4 eggs, 

 and butter, 2 table-spoonfuls; grate in the yellow of a lemon, and a bit of nut- 

 meg, and a pinch of cinnamon, if liked; beat all well together, and pour into 

 a pudding dish lined with nice puff paste, and bake about 1 hour. The juice 

 of the lemon to be used in making whatever sauce you prefer, as there are 

 many already given. 



Remarks. — The author feels very sure you vdll ask St. James to call again. 

 Bread, buttered well on each side, may be substituted for the puff paste to line 

 the dish. 



Baron Brisse's Bice Pudding.— Wash 1 cup of rice and boil it in as 

 little milk and water, half-and-half, in a rice kettle (which see) as will swell it 

 soft. When thus cooked, add 6 well-beaten eggs, leaving out the whites of 4; 

 butter, 3 heaping table-spoonfuls, and a little salt. Butter a tin baking-mould 

 well and sprinkle over it finely-powdered bread-crumbs, or cracker-crumbs, 

 thickly at bottom and all that will adhere on the sides. Whip the whites to a 

 sfiff froth and stir in last; then pour into the mould and bake J^ an hour. 

 Turn out upon a dish and serve as if it was a loaf of cake. 



Remarks. — I do not know who Baron Brisse is, or was, but I do know this 

 pudding is nice. It matters not what a pudding is called, but it does matter 

 ■whether it is good or not when you are " called " to eat it. I will vouch for 

 the Baron's; still I think he might have allowed 1 cup of sugar to the mixture, 

 as the author has a " sweet tooth." Yet it does very well without, if served 

 with a sauce of 1 butter to 2 sugars, whipped nicely together, and flavored with 

 grated nutmeg or other flavor, as preferred. 



Queen Mab's Pudding, With Gelatine.— Soak a sixpence packet 

 (about 1 oz.) of gelatine, in warm water enough to cover it, for 2 hours; theri 

 boil a fresh sliced lemon-peel (better a candied one, nicely chopped) in 1 pt. of 

 milk and add to the gelatine, continuing the heat till the gelatine is dissolved; 

 then sweeten to taste, pouring in gently the beaten yolks of 4 eggs; place the 

 saucepan again upon the stove and simmer as a custard (which it is) over a slow 

 fire, not allowing it to boil; when thick enough, remove from the fire and stir 

 in preserved cherries (preserved blackberries, or black-caps), and stir occasion- 

 ally till nearly cold, and pour into a mould or cups for serving. Set on ice, 

 if you have it, till served. 



The Queen of Puddings, With Bread-Crumbs.— Bread-crumbs, 

 1 pt. ; sweet milk, 1 qt. ; the yolks of 4 eggs, well beaten; butter, the size of an 

 ^gg; sugar, 1 cup; the grated rind of 1 lemon. ]\Iix and bake till done, but not 

 watery: then, having beaten the whites with a cup of white sugar (powdered 

 *' ways for this) to a froth, replace for a few moments to brown. If needed for 

 a dinner-party, it improves the appearance by spreading on the top of the pud- 

 ding, when taken from the oven, a layer of preserves or jelly and then the 



