The Art of Cookery Made Easy and Refined

it is to be served up turn it out of the bason and put melted butter over. N. B. In the same manner may be done ripe peaches, nectarines, gooseberries, apricots, green gages, or egg plums; or instead of boiling may be baked in a tart pan, sheeted with puff paste. _Baked Fruit Pudding another way._ RUB gooseberries or other ripe fruit through a hair sieve; and to half a pint of the fine pulp add a quarter of a pound of naples biscuits, three ounces of oiled fresh butter, half a pint of cream, grated nutmeg, sugar to the palate, and six eggs. Beat all the ingredients together for ten minutes; then add slices of citron, and bake the mixture in a dish with puff paste round the rim. _Muffin Pudding with dried Cherries._ TO a pint and a half of milk add a few coriander seeds, a bit of lemon peel, sugar to the palate, and boil them together ten minutes. Then put four muffins into a pan, strain the milk over them, and, when they are cold, mash them with a wooden spoon; add half a gill of brandy, half a pound of dried cherries, a little grated nutmeg, two ounces of jordan almonds blanched and pounded very fine, and six eggs well beaten. Mix all together and boil in a bason, or bake it in a dish with paste round it. _Potatoe Pudding._ PEEL potatoes, steam them, and rub them through a fine sieve. To half a pound of pulp add a quarter of a pound of fresh butter oiled, sifted sugar to the palate, half a gill of brandy, a little pounded cinnamon, half a pint of cream, a quarter of a pound of currants washed and picked, and eight eggs well beaten. Mix all together, bake (or boil) the pudding, and serve it up with melted butter in a sauceboat. _Carrot Pudding._ TAKE red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth. To a quarter of a pound of pulp add half a pound of