CHAPTER XXI.

BAKED PUDDINGS.

Page

Introductory Remarks 423

A baked Plum Pudding _en 424 Moule_, or Moulded

The Printer’s Pudding 424

Almond Pudding 425

The Young Wife’s Pudding 425 (_Author’s receipt_)

The Good Daughter’s Mincemeat 426 Pudding (_Author’s receipt_)

Mrs. Howitt’s Pudding 426 (_Author’s receipt_)

An excellent Lemon Pudding 426

Lemon Suet Pudding 427

Bakewell Pudding 427

Ratifia Pudding 427

The elegant Economist’s 428 Pudding

Rich Bread and Butter Pudding 428

A common Bread and Butter 429 Pudding

A good baked Bread Pudding 429

Another baked Bread Pudding 430

A good Semoulina or _Soujee_ 430 Pudding

French Semoulina Pudding, or 430 _Gâteau de Semoule_

Saxe-Gotha Pudding, or 431 _Tourte_

Baden Baden Puddings 431

Sutherland, or Castle Puddings 432

_Madeleine_ Puddings (to be 432 served cold)

A good French Rice Pudding, or 433 _Gâteau de Riz_

A common Rice Pudding 433

Quite cheap Rice Pudding 434

Richer Rice Pudding 434

Rich Pudding _Meringué_ 434

Good ground Rice Pudding 435

Common ground Rice Pudding 435

Green Gooseberry Pudding 435

Potato Pudding 436

A Richer Potato Pudding 436

A good Sponge-cake Pudding 436

Cake and Custard, and various 437 other inexpensive Puddings

Baked Apple Pudding, or 437 Custard

Dutch Custard, or Baked 438 Raspberry Pudding

Gabrielle’s Pudding, or sweet 438 _Casserole_ of Rice

Vermicelli Pudding, with 439 apples or without, and Puddings of _Soujee_ and Semola

Rice _à la Vathek_, or Rice 440 Pudding _à la Vathek_ (_extremely good_)

Good Yorkshire Pudding 440

Common Yorkshire Pudding 441

Normandy Pudding (_good_) 441

Common baked Raisin Pudding 441

A richer baked Raisin Pudding 442

The Poor Author’s Pudding 442

Pudding _à la Paysanne_ 442 (_cheap and good_)

The Curate’s Pudding 442

A light baked Batter Pudding 443