587. Economical Pudding

In families where there are loose pieces of bread, they can be made into a pudding instead of throwing them on one side. Boil as much milk as the size of your dish will require, put in a bit of lemon peel, and two or three of young laurel leaves; cut up the bread crust too in thin slices. When the milk boils, take out the flavourings, put in the bread, cover it up, and set it by the fire to swell; then beat it up fine, and stir to it two or three eggs well beaten, with a little moist sugar and ground allspice, a bit of butter or suet, chopped fine, or a bit of good beef dripping. A few currants or not; currants are apt to turn the milk wheyey. Three-quarters of an hour will bake it. It is a very wholesome pudding for children.

588. A Delicate Bread Pudding

Take fine bread, grated fine, and rich new milk. When the milk boils, put in the bread crumbs; for every table-spoonful of bread, allow one egg, well beaten; sweeten it with loaf-sugar to your taste, and grate in a little nutmeg. Put it into a buttered basin, and boil it from twenty minutes to fifty, according to the size of the pudding. If baked, rather less time will do it. It only requires to be a light brown.

589. Barley Pudding

Take a quarter of a pound of Scotch or pearl barley. Wash, and simmer it in a small quantity of water; pour off the water, and add milk and flavourings as for rice puddings. Beat up with sugar and nutmeg, and mix to the milk and barley in the same way. It may be more or less rich of eggs; and with or without the addition of butter, cream, or marrow. Put it into a buttered deep dish, leaving room for six or eight ounces of currants, and an ounce of candied peel, cut up fine, with a few apples cut in small pieces. An hour will bake it.

590. Hard Dumplings

Mix flour and water, with a bit of salt, to the consistency of dough. Make it into dumplings, and boil them half an hour. Serve them with butter and salt. Skimmer cakes are made in the same way, and flatted to the thickness of half an inch, and boiled on the skimmer, which should be previously buttered; when done, it will slip off the skimmer. They are eaten with sugar and butter.

593. A Yorkshire Pudding

Beat up four eggs, and mix with them, by degrees, four spoonfuls of flour; beat it to a smooth paste, and add a pint of new milk and a pinch of salt. Put it into a shallow square tin, under roast meat. It should not be put down until the meat is warmed through, and begins to drip; or till the fire is become clear and fierce, so that the batter shall soon boil. The tin should be very hot when the pudding is put in, to keep the floury part from settling.

594. A Nice Suet Pudding

Take two or three eggs, well beaten, with half a pound of suet, chopped fine, a pound of flour, a pinch of salt, and some grated ginger and nutmeg. Beat these up very smooth with cold water to rather a thick batter. A few currants may be added. Two hours will boil it. White wine sauce.

595. Mother Eve's Pudding

Take equal weights of suet, plums, currants, sugar, apples chopped up, bread crumbs, and flour, with an egg to an ounce of the ingredient, candied peel, spice, and salt. Boil six hours.