Pour the milk over the bread raspings, mix well, and put them aside for four hours or more. They must be closely covered. Now peel, and slice the onion, and put it into a saucepan with cold water; let it boil up quickly, and continue to boil for a minute. Drain it, and chop it finely, and add it, with the other ingredients, to the soaked bread raspings. Butter a mold rather thickly, and fill with the mixture. Steam for three hours.
1/2 pound bread crumbs 1 pint milk
1/2 pound grated cheese Pepper and salt to taste
Prepare the cheese, which should be a stale Gruyere or Cheddar, add it to the bread crumbs, warm the milk, and pour it over the cheese and bread crumbs; add the seasoning. When the mixture is cool, put into a pudding basin, and steam for about half an hour.
6 ounces grated cheese 4 ounces mashed potatoes
1 ounce butter 3 ounces rice
Pepper to taste
Pick over the rice, and throw into boiling water; let it cook for half an hour, then drain, and when cool, line a pudding basin with the rice, and fill up with the following mixture: Mash the potatoes with the butter, add the grated cheese and seasoning, mix all together, and fill the basin. Put a greased paper on top, and steam for half an hour.