The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

of Cumberland's pudding, mix six ounces of grated bread, the same quantity of currants well cleaned and picked, the same of beef suet finely shred, the same of chopped apples, and also of lump sugar. Add six eggs, half a grated nutmeg, a dust of salt, and the rind of a lemon minced as fine as possible; also a large spoonful each of citron, orange, and lemon cut thin. Mix them thoroughly together, put the whole into a basin, cover it close with a floured cloth, and boil it three hours. Serve it with pudding sauce, add the juice of half a lemon, boiled together. CURD PUDDING. Rub the curd of two gallons of milk well drained through a sieve. Mix it with six eggs, a little cream, two spoonfuls of orange-flower water, half a nutmeg, flour and crumbs of bread each three spoonfuls, currants and raisins half a pound of each. Boil the pudding an hour in a thick well-floured cloth. CURD PUFFS. Turn two quarts of milk to curd, press the whey from it, rub it through a sieve, and mix four ounces of butter, the crumb of a penny loaf, two spoonfuls of cream, half a nutmeg, a little sugar, and two spoonfuls of white wine. Butter some small cups or pattipans, and fill them three parts. Orange-flower water is an improvement. Bake the puffs with care, and serve with sweet sauce in a boat. CURD STAR. Set on the fire a quart of new milk, with two or three blades of mace; and when ready to boil, put to it the yolks and whites of nine eggs well beaten, and as much salt as will lie upon a six-pence. Let it boil till the whey is clear; then drain it in a thin cloth, or hair sieve. Season it with sugar, and a little cinnamon, rose water, orange-flower water, or white wine. Put it into a star form, and let it stand some hours before it be turned into a dish: then pour round it some thick cream or custard. CURDS AND CREAM. Put three or