through a sieve. Prepare the spice. Stir together the sugar, and butter, to cream, till they are perfectly light. Add to them, gradually, the spice and liquor.
Beat three eggs very light, and stir them into the butter and sugar alternately with the pumpkin.
Cover a soup-plate with puff-paste, and put in the mixture. Bake it in a moderate oven about half an hour.
Grate sugar over it when cool.
Instead of the butter, you may boil a pint of milk or cream, and when cold, stir into it in turn the sugar, eggs, and pumpkin.
- A pint of stewed gooseberries, with all their juice.
- A quarter of a pound of powdered sugar.
- Two ounces of fresh butter.
- Two ounces of grated bread.
- Three eggs.
Stew the gooseberries till quite soft. When they are cold, mash them fine with the back of a spoon, and stir into them two ounces of sugar. Take two ounces more of sugar, and stir it to a cream with two ounces of butter.
Grate very fine as much stale bead as will weigh two ounces.
Beat three eggs, and stir them into the butter and sugar, in turn with the gooseberries and bread.
