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The whole operation should not exceed five minutes. Break the eggs into a buttered pudding-dish. Salt and pepper them very lightly, and bake in a quick oven till set. Or turn over them a cupful of good gravy, that of veal or poultry being especially nice, and bake in the same way. Serve in the dish they were baked in. Boil eggs for twenty minutes.
Beat up four eggs very light and add last. Turn all into a well-buttered pudding-dish and bake three-quarters of an hour. Serve it warm with hard sauce. This recipe may be steamed or boiled; very nice either way.
Stir for five minutes; then add the butter and set away to cool. Beat together the sugar, the yolks of eight eggs and whites of four. Grate the rinds and squeeze the juice of the oranges into this. Stir all into the cooked mixture. Have a pudding-dish holding about three quarts lined with paste. Pour the preparation into this and bake in a moderate oven for forty minutes.
Sharp weep and bring the gray look of apprehension into the eyes of a man like her husband. Those innocent-looking little flowers! What must he have felt as he saw her arranging them so light-heartedly in her pudding-dish that morning. And yet, rather than mar her pleasure, he had choked back the impulse to speak. Yes, that was like him. For a moment they blurred as she looked at them.
Naturally this would make the most illiterate person stop and gaze and wonder who this merry-andrew might be. Assuredly this is not the fine simplicity of manners one expects from a great man. "Earl, do you wear one of these?" asked an American democrat of an English peer at his table, as he produced a coronet from a cupboard and stuck the pudding-dish upon the inverted spikes.
Soak enough slices of bread to fill a quart pudding-dish, in a pint of milk, to which half a teaspoonful of salt and two beaten eggs have been added. Butter the pudding-dish and lay in the bread, putting a thick coating of grated cheese on each slice. Pour what milk may remain over the top, and bake slowly about half an hour.
Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it will be quite warm, but not cook; peel six tart apples, take out the cores, fill them with sugar, in which is grated a little nutmeg and lemon peel, and put them in a pudding-dish; over these pour the tapioca, first mixing with it one teaspoonful of melted butter and a cupful of cold milk, and half a cupful of sugar; bake one hour; eat with sauce.
Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all together with the nuts; put in a well-buttered pudding-dish and bake. Serve with wine sauce. Bavarian Cabbage Salad.
Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you prefer between each slice, until your dish is full.
Butter a pudding-dish, turn in the mixture and bake one hour in a moderate oven. Serve warm, with sweet wine sauce. If you have cold cooked rice, first soak it in the milk and proceed as above.
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