Sweeten a pint of new milk with three ounces of fine sugar, throw in a few grains of salt, and pour it boiling on half a pound of fine, and lightly-grated bread-crumbs; add an ounce of fresh butter, and cover them with a plate; let them remain for half an hour or more, and then stir to them four large well-whisked eggs, and a flavouring of nutmeg, or of lemon-rind; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full; tie a paper and a cloth tightly over, and boil the pudding exactly an four and ten minutes. This is quite a plain receipt, but by omitting two ounces of the bread, and adding more butter, one egg, a small glass of brandy, the grated rind of a lemon, and as much sugar as will sweeten the whole richly, a very excellent pudding will be obtained; candied orange-peel also has a good effect when sliced thinly into it; and half a pound of currants is generally considered a further improvement.

New milk, 1 pint, sugar, 3 ozs.; salt, few grains; bread-crumbs, 1/2 lb.; eggs, 4 (5, if very small); nutmeg or lemon-rind at pleasure: 1 hour and 10 minutes.

Or: milk, 1 pint; bread-crumbs, 6 ozs.; butter, 2 to 3 ozs.; sugar, 4 ozs.; eggs, 5; brandy, small glassful; rind, 1 lemon. Further additions at choice: candied peel, 1 1/2 oz.; currants, 1/2 lb.

Brown Bread Pudding

To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet, chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half. Send wine sauce to table with it The grated rind of a large lemon may be added with good effect.

Brown bread, suet, and currants, each 8 ozs.; sugar, 3 ozs.; candied peel, 2 ozs.; salt, 1/3 saltspoonful; 1/2 of small nutmeg; eggs, 5; brandy, 1 wineglassful; 3 1/2 hours.