Cassell's dictionary of cookery

Newmarket Pudding.— Put a pint and a quarter of good milk into a saucepan, with three ounces of sugar, a bay-leaf, the thin rind of half a lemon, and a little piece of stick cinnamon. Simmer gently for ten minutes. Let the milk cool, then mix with it the wellwhisked yolks of five and the whites of three fresh eggs. Strain the mixture through a fine sieve. Butter a pie-dish. Put a layer of thin bread and butter at the bottom, then a layer of currants and stoned and chopped raisins. Repeat until the dish is nearly full. Pour the custard over, let the bread soak for an hour, and bake in a moderate oven. Time, about threequarters of an hour to bake. Probable cost, Is. Sufficient for five or six persons. New York Plum Cake [see Plum Cake, New York). /^ Nightcap. — Simmer half a pint of ale, and when on the point of boiling pour it out ; grate half a quarter of a nutmeg into it, and add a tea-spoonful of moist sugar, and two tablespoonfuls of brandy. Drink the nightcap the last thing before getting into bed. Time, five minutes to heat the ale. Sufficient for one person. Nightcap, Bishop Oxford {see Bishop Oxford Nightcap). Nockerl- — Beat two ounces of fresh butter to a cream ; mix smoothly with it two ounces of dried flour, the well-beaten yolks of two eggs, and the white of one ; add a pinch of salt, and the eighth of a small nutmeg grated. Spread the mixture on a flat dish, and put it in a cool place for a couple of hours. A few minutes before it is wanted, put a little broth or milk into a saucepan, and let it boil. Take the mixture up in small quantities, form these into shape with a wet spoon, being careful to handle them as little as possible, and drop them into the boiling liquid. When done enough, drain them, grate a little Parmesan over them, and serve as hot as possible. Time, six or eight minutes to boil. Probable cost, 7d. Sufficient for two or three persons. Nonesuch Pudding. — Grate the rind of a large fresh lemon upon three ounces of loaf sugar; crush it to powder, and mix it with four ounces of dried flour. Beat a quarter of a pound of fresh butter to a cream. Add gradually and smoothly the sugar and flour, two ounces of raisins, stoned and chopped small, and five eggs weU-beaten. Mix thoroughly, and pour the pudding into a buttered mould ; steam it over boiling water, turn it out before serving, and send some good custard or winesauce to table with it. Time to steam, two hours. Probable cost. Is. Sufficient for three or four persons. Nonpareil Liqueiir. — Take a fully ripe pine-apple, and pare off the outside skin; bruise it in a mortar; add one dozen and a half of sharp ripe white magnum bonum plums, and one dozen of ripe jargonelle pears quartered ; then to every four pounds of fruit add six pounds of loaf-sugar and three pints of water. Put the whole into a preservingpan, and boil for three-quarters of an hour, taking off the scum as it rises. Then put it into a can or jar until cold ; add three quarts of gooseberry-brandy, and let it stand for six weeks ; pass it through the jelly -bag. This is a very fine liqueur.