or
steam for two hours.

1281. Barley Pudding.

Take a quarter of a pound of Scotch or pearl barley. Wash, and simmer
it in a small quantity of water; pour off the water, and add milk and
flavouring as for rice puddings. Beat up with sugar and nutmeg, and
mix the milk and barley in the same way. It may be more or less rich
of eggs, and with or without the addition of butter, cream, or marrow.
Put it into a buttered deep dish, leaving room for six or eight ounces
of currants, and an ounce of candied peel, cut up fine, with a few
apples cut in small pieces. An hour will bake it.

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