Enquire within upon everything

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.