COOKERY. 155 



ALMOND PUDDING. 



Beat half a pound of sweet and a few bitter almonds 

 with a spoonful of water; then mix four ounces of but- 

 ter, four eggs, two spoonfuls of cream warm with 

 butter, one of brandy, a little nutmeg, and sugar to 

 taste. Butter some cups, half fill, and bake the pud- 

 ding. Serve with butter, wine, and sugar. 



BAKED ALMOND PUDDING. 



Beat fine four ounces of almonds, four or five bitter 

 ditto, with a little wine, yolks of six eggs, peel of two 

 lemons grated, six ounces of butter, near a quart of 

 cream, and juice of one lemon. When well mixed, 

 bake it half an hour, with paste round the dish. 



BREAD AND BUTTER PUDDING. 



Slice bread, spread with butter, and lay it in a dish 

 with currants between each layer; and sliced citron, 

 orange, or lemon; if to be very nice. Pour over an 

 unboiled custard of milk, and two or three eggs, two 

 hours at least, before it is to be baked. 



ORANGE PUDDING. 



Grate the rind of an orange; put to it six ounces of 

 fresh butter, six or eight ounces of lump-sugar pounded: 

 beat them all in a mortar, and add as you do it, the 

 whole of eight eggs well beaten and strained; scrape a 

 raw apple, and mix with the rest; put a paste at the 

 bottom and sides of the dish, and over the orange mix- 

 ture put cross bars of paste. It will bake in half an 

 hour. 



AN EXCELLENT LEMON PUDDING. 



Beat the yolks of four eggs; add four ounces of white 

 sugar, the rind of a lemon being rubbed with some 

 lumps of it to take the essence: then peel, and beat it 

 in a mortar with the juice of a large lemon, and mix all 

 with four or five ounces of butter warmed. Put a crust 

 into a shallow dish, nick the edges, and put the above 

 into it. When served turn the pudding out of the dish. 



