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1036
Enquire within upon everything
·
Robert Kemp Philp
482
[HE
IS
UNFORTUNATE
WHO
CANNOT
BEAR
MISFORTUNE.]
1270.
Boston
Apple
Pudding.
Peel
and
core
one
dozen
and
a
half
of
good
apples;
cut
them
small;
put
them
into
a
stewpan
with
a
little
water,
cinnamon,
two
cloves,
and
the
peel
of
a
lemon;
stew
over
a
slow
fire
till
soft;
sweeten
with
moist
sugar,
and
pass
it
through
a
hair
sieve;
add
the
yolks
of
four
eggs
and
one
white,
a
quarter
of
a
pound
of
good
butter,
half
a
nutmeg,
the
peel
of
a
lemon
grated,
and
the
juice
of
one
lemon;
beat
well
together;
line
the
inside
of
a
pie-dish
with
good
puff
paste;
put
in
the
pudding,
and
bake
half
an
hour.
1271.
Bread
Pudding.
Unfermented
brown
bread,
two
ounces;
milk,
half
a
pint;
one
egg;
sugar,
quarter
of
an
ounce.
Cut
the
bread
into
slices,
and
pour
the
milk
over
it
boiling
hot;
let
it
stand
till
well
soaked,
and
stir
in
the
egg
and
sugar,
well
beaten,
with
a
little
grated
nutmeg;
and
bake
or
steam
for
one
hour.
1272.
Plum
Pudding.
Take
of
flour,
one
pound;
three
teaspoonfuls
of
baking
powder;
beef
suet,
eight
ounces;
currants,
eight
ounces;
nutmeg
and
orange
peel,
grated
fine,
quarter
of
an
ounce;
three
eggs.
To
be
boiled
or
steamed
four
hours.
1273.
Cabinet
Pudding.
Cut
three
or
four
muffins
in
two,
pour
over
them
boiling
milk
sufficient
to
cover
them,
cover
them
up
until
they
are
tender.
Make
a
rich
custard
with
the
yolks
of
eight
eggs
and
the
whites
of
four,
a
pint
of
cream,
a
quarter
of
a
pound
of
loaf
sugar,
an
ounce
of
almonds,
blanched
and
cut,
lemon
peel
and
nutmeg
grated,
and
a
glass
of
ratafia
or
brandy,
and
add
to
the
soaked
muffins.
Butter
a
tin
mould
for
boiling--for
baking,
a
dish.
Put
a
layer
of
dried
cherries,
greengages,
apricots,
or
French
plums;
cover
with
the
mixture,
adding
fruit
and
mixture
alternately,
until
the
mould
or
dish
is
quite
full.
Boil
an
hour,
and
serve
with
wine
sauce.
In
boiling
this
pudding
it
should
be
placed
in
a
stewpan
with
only
water
enough,
to
reach
half
way
up
the
mould.
If
for
baking,
it
will
not
take
so
long.
Lay
a
puff
paste
round
the
edges
of
the
dish.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
