FINE BAKED PUDDINGS.

19. Lucia-pudding.

Grate some stale, black rye bread, take half a pouncl of it and moisteu it with a glass of wine ; cut tvvo ounces of citron and the same quautity of bitter orange-peel, into very small square pieees, add to it the peel of a lemon, grated, a quarter of an ounce of cinnamon and four ounces of fine sugar, stir all the i ingredients gently with the yelks of eiglit eggs. Tlien stir in] the white of the eight eggs, beaten to a froth, and boil the J pudding for an hour and a quarter. * j

Disli it with a hot wine-sauce. j

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NISTTH SECTION

X. FINE BAKED PUDDINGS.

These consist almost entirely of the same ingredients as those treated of in the last section, only the masses must be mucli filier. Either put them into well buttered fine earthen dislies, or into round, flat, high and well buttered for ms, halte them, strew them with sugar, and bring them immediately to the table, in the form or disli in which tliey liave been baked, otherwise they will fall again. But as the former, from the baking, look rather uninviting on the table, it is well to liave large hand- somely japanned rings, according to the height of the forms, in which the latter fit exactly. These rings are placed on the fiat dishes in which the pudding is to be dished, and the form, with its contents, is placed in them and served.

1. Vanilla-pudding.

Boil half a stick of vanilla, split lengthwise, for eight minutes, in tliree half pints of good milk or sweet cream. In the mean- time, mix well on the fire three ounces of melted fresh butter, with three ounces of fine flour, and let it steam on the fire, with the above boiling milk, to a smooth batter, tili it can be readily loosened from the stew-pan; now take out the vanilla- bean, let the vvliole cool a littlc, mix in three ounces of fine

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