Fruit Bread Pudding+

1 quart milk. 5 eggs.

2 tablespoonfuls melted butter.

2 . " . (heaping) sugar. 1/4 lb. raisins, seeded and chopped. 1/4 " currants, well washed and picked over. Handful of shred citron, and 1 teaspoonful soda, dissolved in hot water. 2 scant cup3 fine bread-crumbs, from a stale loaf.

Beat the yolks light with the sugar, add the breadcrumbs when they have been well soaked in the milk, and stir until smooth. Next put in the fruit, well dredged with flour, the soda, and finally the whites, whipped to a stiff froth.

This will require longer and steadier baking than if the fruit were not in. Cover it if it threatens to harden too soon on top. Send to table hot in the dish in which it was baked, or turn out very carefully upon a hot plate. Eat warm, with pudding-sauce.

Bread-And-Butter Pudding

4 eggs.

3 cups milk.

3/4 cup sugar.

Vanilla or other extract.

Nutmeg to taste.

Bread and butter.

Cut thin slices of bread (stale), spread thickly with butter, and sprinkle with sugar. Fit them neatly and closely into a buttered pudding-dish until it is half full. Lay a small, heavy plate upon them to prevent them from floating, and saturate them gradually with a hot custard made of the milk, heated almost to boiling, then taken from the fire, and the beaten eggs and sugar stirred in with the seasoning. Let the bread soak in this fifteen minutes or so, adding by degrees all the custard. Just before you put the pudding in the oven, take up the plate gently. If the bread still rise to the top, keep down with a silver fork or spoon, laid upon it from the side of the dish, until the custard thickens, when slip it out. Eat cold.

Bread-and-marmalade Pudding+

Is made precisely as above, except that each slice is spread with marmalade or jam besides the butter. Either of these puddings is good boiled.

Alice's Pudding+

1 quart of milk.

4 eggs.

1 cup very fine dry bread-crumbs.

1/2 " strawberry or other sweet jam.

1/2 " sugar. .

Butter a pudding-dish; sprinkle the bottom with breadcrumbs; pour over these half a cup jam, and cover this well with the rest of the crumbs, wet with a very little milk. Heat the quart of milk until near boiling, take it from the fire and add, gradually, the beaten yolks and sugar, stirring in the beaten whites lightly at the last. Heat this by degrees, stirring constantly until it begins to thicken; put it, spoonful by spoonful, upon the layer of bread-crumbs, taking care not to disturb these, and when all is in, bake until well "set" and very slightly browned.

Eat cold. Cream is a delicious accompaniment to it.

The Queen of Puddings+

1 1/2 cup white sugar.

2 cups fine dry bread-crumbs.

5 eggs.

1 tablespoonful of butter.

Vanilla, rose-water, or lemon seasoning.

1 quart fresh rich milk, and one half cup jelly or jam.

Rub the butter into a cup of sugar ; beat the yolks very light, and stir these together to a cream. The breadcrumbs, soaked in milk, come next, then the seasoning. Bake this in a buttered pudding-dish - a large one and but two-thirds full - until the custard is "set." Draw to the mouth of the oven, spread over with jam or other nice fruit-conserve. Cover this with a meringue made of the whipped whites and half a cup of sugar. Shut the oven and bake until the meringue begins to color.

Eat cold, with cream.

You may, in strawberry season, substitute the fresh fruit for preserves. It is then truly delightful.