This pudding may be made with sifted yellow Indian meal, instead of wheat flour.
MARROW PUDDING.--Grate a quarter of a pound of sponge-cake, and mix with it a quarter of a pound of beef-marrow, finely minced. Add the grated peel and the juice of a large lemon or orange; half a grated nutmeg; and four table-spoonfuls of sugar. Stone half a pound of very good fresh raisins, cut them in half, and dredge them well with flour. Beat four eggs very light, and stir them gradually into half a pint of cream or rich milk. Mix it, by degrees, with the other ingredients. Lastly add the raisins, a few at a time; and stir the whole very hard. Butter a deep dish; put in the mixture; bake it an hour or more, and send it to table warm, with slips of candied citron stuck all over the top, so as to stand upright. For sauce have white wine, mixed with sugar and lemon juice.
This pudding may be boiled in a cloth. It will require three hours' boiling.
TRANSPARENT PUDDING.--Warm half a pound of fresh butter, but do not allow it to melt. Mix with it half a pound of powdered loaf-sugar, and stir them together till they are perfectly light. Add a small nutmeg grated, or half a large one. Beat eight eggs as light as possible; and stir them gradually into the butter and sugar. Finish with sufficient extract of roses to give it a fine flavour. Stir the whole very hard; butter a deep dish, put in the mixture, and bake it half an hour. Serve it up cold.
TAPIOCA PUDDING.--Put four large table-spoonfuls of tapioca into a quart of milk, and let it stand all night. In the morning put half a pint of milk into a small sauce-pan, and boil in it a large stick of cinnamon broken up, and a handful of bitter almonds or peach-kernels broken small. Keep it covered and boil it slowly, till highly flavoured with the cinnamon and almond, which must then be strained out, and the milk mixed with that which has the tapioca in it. Put it into a tin vessel or one lined with porcelain, and boil it till it becomes very thick with the dissolved tapioca; stirring it frequently down to the bottom. Add a piece of fresh butter as large as an egg; a quarter of a pound of sugar, and four well-beaten eggs stirred in gradually; a table-spoonful of brandy; and a grated nutmeg. Stir the whole well together, put it into a deep dish, and bake it an hour.