Another way in making a soufflé pudding, instead of boiling the flavouring in a separate half pint of milk, is, after making the custard of cold milk, sugar, and eggs, to stir into it a wine-glass of peach-water, rose-water, or orange-flower water; or else two table-spoonfuls of Oliver's extract of vanilla. Or you may flavour it with the yellow rind of a large lemon rubbed off upon some lumps of the sugar before it is powdered.
A CHARLOTTE PUDDING.--Have ready a sufficiency of dried peaches that have been stewed very soft, and flavoured, while stewing, with the yellow rind of one or two oranges, pared very thin and cut into small slips. The stewed peaches must be mashed very smooth. Take a deep dish, and cover the inside with a layer of brown sugar mixed with powdered cinnamon or nutmeg. Upon this put a layer of thin slices of bread and butter with all the crust pared off; turning the buttered side downward. Next put on a thick layer of the stewed peaches. Then more sugar and spice; then more bread and butter, and then another layer of peach. Proceed thus till the dish is full; and cover the top slightly with grated bread-crumbs. Put it into a moderate oven; and bake it brown.
Instead of peaches, you may make this pudding of stewed apple flavoured with lemon; or with stewed goose-berries made very sweet with brown sugar. If you use goose-berries, the spice should be nutmeg, not cinnamon.
A NOVICE'S PUDDING.--Beat to a stiff froth the whites only of eight eggs. Then beat into them half a pound of powdered white sugar--a tea-spoonful at a time. Stir into a pint of rich cream or unskimmed milk a wine-glass of rose-water, or a table-spoonful of extract of roses. You may substitute two table-spoonfuls of extract of vanilla; or two of peach water. Stir the beaten egg and sugar into the milk, alternately with four ounces of sifted flour, a spoonful at a time. Beat the whole very hard; put it into a deep dish, well-buttered, and set it immediately into a rather quick oven, and bake it well. Serve it up warm; and eat it with butter and white sugar beaten to a cream, and flavoured in the same manner as the pudding.
This pudding will be found very white and delicate. It is peculiarly excellent made with melted ice-cream that has been left.