Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

a piece of lemon-rind, stir now and then to dissolve the sugar, and as soon as the milk rises, take it from the fire, remove the lemon, then turn the vermicelli into it, put back on the fire, add a tablespoonful of butter, stir continually, and when the vermicelli is well cooked, take off, mix well with the whole four eggs and sugar to taste. Turn the mixture into a well-buttered mould, place it in a pan of boiling water, boil slowly for ten minutes, then place as it is, pan and mould, in a moderately-heated oven to finish the cooking. It will take from fifteen to twenty minutes. Proceed as above with _macaroni_, _tapioca_, etc. _Plum-Pudding._--Break with the hands, in small pieces, about twelve ounces of the soft part of good and well-baked bread, not too fresh, but not stale, and grate it. Clean twelve ounces of raisins and currants, half of each. Cut in small dice four ounces of citron and four ounces of candied orange-rind. Chop fine the rind of a lemon. Butter a towel slightly and dust it with flour, slightly also. Take twelve ounces of good fresh beef-suet, remove the fibres and skin as well as possible, and chop it rather fine with three or four ounces of flour, and which put in a large bowl. Mix with it seven eggs and half a pound of sugar. It is believed by many that brown sugar is better than white, but it is only a belief, if not a prejudice. Add and mix again the bread, the raisins, and currants, the citron, and orange-rind. Having the whole thoroughly mixed, add half a gill of French brandy or Jamaica rum, a little salt, the lemon-rind, half a gill of cream or a little milk, and a little grated cinnamon. Place the mixture on the towel, and tie it as fast as possible, giving it a round shape. Drop the towel in boiling water, and boil for from four to five hours. Some boil a plum-pudding as long as seven hours. It may also be boiled in a