The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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Puddings and Dumplings.
meat, and let the dripping drop on the pudding, and the
heat of the fire come to it, to make, it of a fine brown.
When the meat is done and sent to table, drain the fat
from the pudding, and set it on the fire to dry a little ;
then slide it as dry as you can in a dish ; melt butter,
and pour it in a cup, and set it in the middle of the
pudding. It is an excellent good pudding ; the gravy
of the meat eats well with it.
A Steuk Pudding. Make a good crust, with suet shred
fine with flour, and mix it with cold water : season with
a little salt, and make a pretty stiff crust, about two
pounds of snet to a quarter of a peck of flour. Let
the steaks be either beef or mutton, well seasoned with
pepper and salt; make it up as you do an apple pudding;
tie it in a cloth, and put it in the water boiling. If it be
large, it will take five hours ; if small, three hours.
This is the best crust for an apple pudding. Pigeons
eat well this way.
Suet Dumplings. Take a pint of milk, four eggs, a
I pound of suet, a pound of currants, two tea-spoonfuls of
salt, three of giuger: first take half the milk, and mix
it like a thick batter, then put the eggs, the salt, and
| ginger, then the rest of the milk by degrees, with the
suet and currants, and flour, to make it like a light
paste. \V hen the water boils, make them in rolls as big
as a large turkey’s egg, with a little flour ; then flat them
and throw them in boiling water. Move them softly, that
they do not stick together; keep the water boiling, and
ralf an hour will boil them.
A Potatoe Pudding. Boil two pounds of potatoes, and
>eat them in a mortar fine, beat in half a pound of melted
>utter, boil it half an hour, pour melted butter over it,
vith a glass of white wine, or the juice of a Seville
i irange, and throw sugar over it and the dish.
To boil an Almond Pwtding. Beat a pound of sweet-
.Imonds as small as possible, with three spoonfuls of
ose-water, and a gill of sack or white wine, and mix in
alf a pound of f'roh butter melted, five \olks
ol
egg’