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1
1036
Enquire within upon everything
·
Robert Kemp Philp
485
1282.
Carrot
Pudding.
Grate
a
raw
red
carrot;
mix
with
double
the
weight
of
bread-crumbs
or
biscuit,
or
with
the
same
weight
of
each:
to
a
pound
and
a
half
of
this
mixture,
put
a
Pint
of
new
milk
or
cream,
or
half
a
pint
of
each,
four
or
six
ounces
of
clarified
butter,
three
or
four
eggs
well
beaten,
sugar
to
taste,
a
little
nutmeg,
and
a
glass
of
brandy;
line
or
edge
a
dish
with
puff
paste;
pour
in
the
mixture;
put
slices
of
candied
lemon
or
orange
peel
on
the
top,
and
bake
in
a
moderately
hot
oven.
1283.
Potato
Pudding.
Boil
mealy
potatoes
in
their
skins,
according
to
the
plan
laid
down
(par.
1104)
skin
and
mash
them
with
a
little
milk,
pepper
and
salt:
this
will
make
a
good
pudding
to
bake
under
roast
meat.
With
the
addition
of
a
bit
of
butter,
an
egg,
milk,
pepper,
and
salt,
it
makes
an
excellent
batter
for
a
meat
pudding
baked.
Grease
a
baking
dish;
put
a
layer
of
potatoes,
then
a
layer
of
meat
cut
in
bits,
and
seasoned
with
pepper,
salt,
a
little
allspice,
either
with
or
withouf
chopped
onions;
a
little
gravy
of
roast
meat
is
a
great
improvement:
then
put
another
layer
of
potatoes,
then
meat,
and
cover
with
potatoes.
Put
a
buttered
paper
over
the
top,
to
prevent
it
from
being
burnt,
and
bake
it
from
an
hour
to
an
hour
and
a
half.
1284.
Almond
Pudding.
A
large
cupful
of
finely-minced
beef
suet,
a
teacupful
of
milk,
four
ounces
of
bread-crumbs,
four
ounces
of
well-cleaned
currants,
two
ounces
of
almonds,
half
a
pound
of
stoned
raisins,
three
well-beaten
eggs,
and
the
whites
of
another
two;
sugar,
nutmeg,
and
cinnamon,
and
a
small
glass
of
rum.
Butter
a
shape,
and
place
part
of
the
raisins
neatly
in
rows.
Blanch
the
almonds;
reserve
the
half
of
them
to
be
placed
in
rows
between
the
raisins
just
before
serving.
Mix
all
the
remaining
ingredients
well
together,
put
into
the
shape,
and
boil
three
hours.
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