United States or Sint Maarten ? Vote for the TOP Country of the Week !
Then add by degrees the spice and the liquor, and lastly, stir in, a few at a time, the raisins or currants. Put the pudding into a buttered dish and bake it an hour and a half. Send it to table cool. You may make this pudding of ground rice, using but half a pint instead of three jills. Pick and wash a pint of rice, and boil it soft. Then drain off the water, and let the rice dry and get cold.
Take a quart of good milk, set it on the fire to boil, put in a handful or two of breadcrumbs, grate in a little nutmeg, and sweeten it to your taste; take three jills of ale and give it a boil; take the yolks of four eggs, beat them very well, then put to them a little of your ale, and mix all your ale and eggs together; then set it on the fire to heat, keep stirring it all the time, but don't let it boil, if you do it will curdle; then put it into your dish, heat the milk and put it in by degrees; so serve it up.
Of course, such an incident as has been suggested is but one of thousands of golden moments when to the husband comes the sudden dazzling recognition of the mergence of that half-sweetheart, half-mistress, he has admired and a little tired of, into the reverential glory and loveliness of wifehood, motherhood, companionhood, through all life and on through the eternity of inheritance they shall leave to Jacks and Jills and their little sisters and brothers.
Take a second pan, and stir a large table-spoonful of the best West India molasses into five jills or two tumblers and a half of strong fresh yeast; adding a Jill of water, warm, but not hot. Then stir gradually into the yeast, &c. the pound of flour that you have sifted separately. Cover it, and let it set by the fire three hours to rise.
To make SAGOO CUSTARDS. Take two ounces of sagoo, wash it in a little water, set it on to cree in a pint of milk, and let it cree till it be tender, when it is cold put to it three jills of cream, boil it altogether with a blade or two of mace, or a stick of cinnamon; take six eggs, leave out the strains, beat them very well, mix a little of your cream amongst your eggs, then mix altogether, keep stirring it as you put it in, so set it over a slow fire, and stir it about whilst it be the thickness of a good cream; you must not let it boil; when you take it off the fire put in a tea cupfull of brandy, and sweeten it to your taste, then put it into pots or glasses for use.
Pour a gallon of brandy into an earthen pot, put to it the yellow peel of two dozen lemons, let it stand two days and two nights, then pour two quarts of spring water into a pan and dissolve in it two pounds of refin'd loaf sugar, boil it a quarter of an hour, and put it to the brandy; then boil and scum three jills of blue milk, and mix all together, let it stand two days more, then run it thro' a flannel bag, or a paper within a tunnel, and bottle it.
Gaudy, painted, assertive strumpets with young, fair, shameless faces worthy Jills of the ill-favoured Jacks who cuddled them Jehanneton, the fair helm-maker; Denise, Blanche, Isabeau, and Guillemette, the landlord's daughter, who consorted gaily enough with these brightly-plumaged birds of a rogue's paradise. But the sixth woman was a bird of quite another feather.
At last all were seated upon the rude benches in the dusky room, small tow-headed Jacks and Jills, heirs to a field of wheat or oats, a diminutive tobacco patch, a log cabin, a piece of uncleared forest, or perhaps the blacksmith's forge, a small mountain store, or the sawmill down the stream.
To make a COLLIFLOWER PUDDING. Boil the flowers in milk, take the tops and lay then in a dish, then take three jills of cream, the yolks of eight eggs, and the whites of two, season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water, beat all well together, then pour it over the colliflower, put it into the oven, bake it as you would a custard, and grate sugar over it when it comes from the oven.
Take a penny loaf, take off the outside, then cut one half in thin slices; take the marrow of two bones, half a pound of currans well cleaned, shred your marrow, and strinkle a little marrow and currans over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkle over the top of your pudding; when you send it to the oven lye a puff-paste around the dish edge.
Word Of The Day