Modern cookery for private families by Eliza Acton

BOILED PUDDINGS. Page General Directions 395 To clean Currants for Puddings 397 or Cakes To steam a Pudding in a common 397 stewpan or saucepan To mix Batter for Puddings 397 Suet Crust for Meat or Fruit 398 Pudding Butter Crust for Puddings 398 Savoury Puddings 399 Beef-steak, or John Bull’s 399 Pudding Small Beef-steak Pudding 400 Ruth Pinch’s Beef-steak 401 Pudding Mutton Pudding 401 Partridge Pudding (_very 401 good_) A Peas Pudding (_to serve with 401 Boiled Pork_) Wine-sauce for Sweet Puddings 402 Common Wine-sauce 402 Punch-sauce for Sweet Puddings 402 Clear arrow-root-sauce (_with 403 receipt for Welcome Guest’s Pudding_) A German Custard Pudding-sauce 403 A delicious German 403 Pudding-sauce Red Currant or Raspberry-sauce 404 (_good_) Common Raspberry-sauce 404 Superior Fruit Sauces for 404 Sweet Puddings Pine-apple Pudding-sauce 405 A very fine Pine-apple Sauce 405 or Syrup for Puddings, or other Sweet Dishes German Cherry-sauce 406 Common Batter Pudding 406 Another Batter Pudding 406 Black-cap Pudding 407 Batter Fruit Pudding 407 Kentish Suet Pudding 407 Another Suet Pudding 408 Apple, Currant, Cherry, or 408 other Fresh Fruit Pudding A common Apple Pudding 409 Herodotus’ Pudding (_A genuine 409 classical receipt_) The Publisher’s Pudding 410 Her Majesty’s Pudding 410 Common Custard Pudding 411 Prince Albert’s Pudding 411 German Pudding and Sauce 412 (_very good_) The Welcome Guest’s own 412 Pudding (_light and wholesome. Author’s receipt_) Sir Edwin Landseer’s Pudding 412 A Cabinet Pudding 413 A very fine Cabinet Pudding 414 Snowdon Pudding (_a genuine 414 receipt_) Very good Raisin Puddings 415 The Elegant Economist’s 415 Pudding Pudding _à la Scoones_ 416 Ingoldsby Christmas Puddings 416 Small and very light Plum 416 Pudding Vegetable Plum Pudding (_cheap 417 and good_) The Author’s Christmas Pudding 417 A Kentish Well-Pudding 417 Rolled Pudding 418 A Bread Pudding 418 A Brown Bread Pudding 419 A good boiled Rice Pudding 419 Cheap Rice Pudding 420 Rice and Gooseberry Pudding 420 Fashionable Apple Dumplings 420 Orange Snow-balls 420 Apple Snow-balls 421 Light Currant Dumplings 421 Lemon Dumplings (_light and 421 good_) Suffolk, or hard Dumplings 421 Norfolk Dumplings 421 Sweet boiled Patties (_good_) 422 Boiled Rice, to be served with 422 stewed Fruits, Preserves, or Raspberry Vinegar