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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buddings. whites, a tea-spoonful of ginger, half a pound of raisins, stoned, half a pound of currants, clean washed and picked, a little salt. Mix first the bread and flour, ginger, salt, and sugar, to your palate; then the eggs, and as much milk as will make it like a good batter, then the !: fruit; butter the dish, pour it in, and bake it. A fine plain baked Pudding. You must take a quart of . milk, and put three bay leaves in it. When it has boiled jl a little, with flour make it into a hasty-pudding, with a i little salt, pretty thick; take it off’ the fire, and stir in ' half a pound of butter, a quarter of a pound of sugar ; < beat up twelve eggs, and half the whites; stir all well > together, lay a puff-paste all over the dish, and pour in your stuff. Half an hour will bake it. An Apricot Pudding. Coddle six large apricots very t tender, break them small, sweeten to your taste. When i they are cold, add six eggs, only two whites well beat; mix them well together with a pint of good cream, lay i a puff-paste all over the dish, and pour in the ingredients. \ Bake it half an hour ; do not let the oven be too hot; | when it Is enough, throw a little fine sugar over it, and j send it to table hot. A bread and butter thudding. Get a twopenny loaf, and cut it in thin slices of bread and butter, as you do for J tea. Butter a dish, as you cut them lay slices all over 1 it, then strew a few currants, clean washed and picked, : then a row of bread and butter, then a few currants, and i so on till the bread and butter is in ; then take a pint of $ milk, beat up four eggs, a little salt, half a nutmeg, grated ; mix all together with sugar to your taste ; pour this over the bread, and bake it half an hour. A puff- paste under does best. You may put in two spoonfuls of rose-water. A boiled Rice Pudding. Get a quarter of a pound of the flour of rice, put it over the fire with a pint of milk, and keep it stirring constantly, that it may not clot nor burn. When it is of a good thickness, take it off, and pour it in an earthen pan ; stir in half a pound of but-