Recipes for pudding



_Coconut Cake, or Pudding._

A quarter of a pound of butter, 1 pound of sugar 4 eggs, 1 cocoanut, 6 tablespoonfuls of flour. Cream the butter and sugar, and add to it the grated cocoanut, flour, and eggs. Bake forty minutes.

_Cottage Pudding._

Take 3 tablespoonfuls of melted butter, with 1 cup of white sugar, 2 eggs beaten light, 1 pint of flour, 2 teaspoonfuls of cream of tartar sifted with the flour, and 1 teacup of milk with 2 teaspoonfuls of soda dissolved in it. This pudding may be either baked or boiled. Serve with wine sauce.

_Patterdale Pudding._

Made at a celebrated inn in England. Three eggs and their weight in sugar, flour, and butter. Bake in small pans and eat with sauce.

_Wedding-cake Pudding._

One cup of molasses, 1/2 cup of butter, 1 cup of sweet milk, 1 teaspoonful soda, 2 teaspoonfuls salt 4 cups of flour, and 1 cup of raisins. Steam three hours in a bowl.

_Sauce for the above._

One cup of powdered sugar, 1/2 cup of butter beaten together to a cream; add 1 egg well beaten 1 glass of wine, and 1 glass of boiling water. Steam five minutes.

_Cocoanut Pudding._

A quarter of a pound of grated cocoanut, the same quantity of powdered loaf sager, 3 1/2 ounces of good butter, the whites of 6 eggs, and 1/2 a glass of wine and brandy mixed, a teaspoonful of orange dower and rose-water--pour into your paste, and bake as above.

_Mrs. Goodfellow's Lemon Pudding._

Take of butter (the very best) and loaf sugar, each 1/2 a pound, beat them to a froth as for poundcake, add 5 eggs, the juice of 1/2 of a large or the whole of a small lemon. Grate into it the outside yellow rind, but not an atom of the white--1/2 a glass of Madeira, 1/2 a glass of brandy, a teaspoonful of orange-flower water, pour it into your paste, and bake with a moderate oven.





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