Fig Bread Pudding

3 cupfuls stale bread crumbs

2 1/2 cupfuls milk

2 eggs

1/4 teaspoonful salt

1/2 cupful sugar

Grated rind and juice of 1/2 lemon 1 1/2 cupfuls chopped figs

Soak the crumbs and figs in the milk, till softened. Add the other ingredients, including the eggs, unbeaten, pour into a buttered baking dish, set in a pan of hot water, and bake for an hour and a half in a moderate oven. Serve with hard sauce.

Chocolate Bread Pudding

2 cupfuls stale bread crumbs 4 cupfuls scalded milk 2 ounces (squares) chocolate 1 teaspoonful vanilla

2/3 cupful sugar

2 eggs

1/4 teaspoonful salt

Soak the bread in the milk for thirty minutes. Melt the chocolate over hot water; add some of the hot milk until it can be poured, then combine with the bread crumbs. Beat together the salt, sugar, vanilla and eggs. Add this to the pudding mixture, pour into a buttered dish, surround with hot water, and bake an hour in a moderate oven. Serve with cream or lemon, hard or vanilla sauce.

Lemon Pudding

2 cupfuls stale bread crumbs

3 cupfuls milk

1 tablespoonful flour 1 tablespoonful butter

2 eggs

3/4 cupful sugar

Few grains salt

Juice and rind 1 lemon

Scald the crumbs and butter in the milk. Beat together the eggs, sugar and lemon, and add to the milk mixture; pour into a buttered baking dish, surround with hot water and bake until firm in the center. Serve with canned red cherries.

Cocoanut Bread Pudding

1 1/2 cupfuls stale bread crumbs 1 1/2 tablespoonfuls butter 3/4 cupful sugar 1/2 teaspoonful vanilla

3 cupfuls hot milk

2 egg yolks

1 tablespoonful lemon juice

Grated rind of 1/2 lemon

3/4 cupful cocoanut

Add the crumbs and butter to the milk, stir well and set aside to cool. Beat the egg yolks, add the sugar, lemon juice and rind and the vanilla; combine with the milk mixture, and bake in a well-buttered pudding dish in a moderate oven.

Mock Indian Pudding

4 slices of bread

1 egg

3 cupfuls milk

1/4 teaspoonful each of ginger, clove and cinnamon

1/3 cupful sugar

2 tablespoonfuls Barbadoes molasses

2 tablespoonfuls melted butter or oleomargarine

Crumb the bread and let soak in the milk for twenty minutes. Scald, add the sugar, molasses, fat and spices, and pour onto the beaten egg. Put in a buttered pudding dish, and bake one and one-half hours in a slow oven. Serve with brown sugar sauce.

Sponge Bread Pudding

2 cupfuls stale bread crumbs 1 quart milk

3/4 cupful sugar' Few grains salt

2 eggs

1/4 teaspoonful soda, dissolved in 1 tablespoonful warm water 1/2 teaspoonful flavoring

Scald the crumbs in the milk. Separate the eggs, beat the yolks and whites separately, and add the yolks to the milk mixture, with the salt, sugar, soda and flavoring. Fold in the egg whites, pour into a buttered pudding dish, set in a pan of hot water, and bake gently, until a knife inserted will come out clean. Serve with melted jelly.