Margaret Brown's French Cookery Book

PLUM PUDDING. Simmer 1/2 pint of milk with 2 blades of mace, and a roll of lemon peel for 10 minutes, then strain it into a basin, set it away to get cold, then beat 3 eggs in a basin with 3 ounces of loaf sugar and the third of a nutmeg, then add 3 ounces of flour, beat it well together, and add the milk by degrees. Put in 3 ounces of fresh butter broken into small bits and 3 ounces of breadcrumbs, 3 ounces of currants washed and picked clean, 3 ounces of raisins stoned and chopped; stir it well together, butter a mould, put it in, and tie a cloth tight over it; boil 2-1/2 hours, serve it with melted butter, 2 tablespoonfuls of brandy, and a little loaf sugar. No. 248. PLAIN BREAD PUDDING. Put 5 ounces of breadcrumbs in a basin, pour 3/4 pints of boiling milk over them, put a plate on the top to keep in the steam, let stand 20 minutes; then beat up quite smooth with it 2 ounces of sugar, and a saltspoon of nutmeg; break 4 eggs on a plate, leaving out 1 white, beat them well and add them to the pudding; stir it well together, and put it in a mould that has been well buttered and floured; tie a cloth over it and boil one hour. No. 249. FLEMISH WAFFLES. One and one-half pints of flour, 1/2 teaspoonful of salt, 2 tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1-1/2 teaspoonfuls of baking powder, 4 eggs, 1/2 pint of thin cream, 1 teaspoonful each of the extract of cinnamon and vanilla; rub the butter and sugar to a cream, add the eggs one at a time, beating 3 or 4 minutes between each addition; sift flour, salt, and powder together, add these to the butter, etc., with the vanilla, cinnamon, and thin cream. Mix into batter as for griddle cakes, have waffle-iron hot and well greased, pour in batter enough to fill it two-thirds full, shut it up, and turn it over immediately; be careful not to