A quarter pound of grated stale bread. A quart of milk, boiled with two or three sticks of cinnamon, slightly broken Eight eggs.
A quarter of a pound of sugar. A little grated lemon-peel. Two ounces of butler.
Boil the milk with the cinnamon, strain it, and set it away till quite cold. Mix the butter and sugar.
Grate as much crumb of stale-bread as will weigh a quarter of a pound. Beat the eggs, and when the milk is cold, stir them into it, in turn with the bread and sugar. Add the lemon-peel, and if you choose a table-spoonful of rose-water.
Bake it in a buttered dish, and grate nutmeg over it when done. Do not send it to table hot. Baked puddings should never be eaten till they have become cold, or at least cool.
Cut two or three slices of bread rather thin, and without the crust,vput them in a dish, and pour over them half a pint of boiling milk; let it stand til! cold, and then mash the bread; lay into the bottom of a pudding dish a layer of preserved gooseberries, then add the bread; sweeten well a pint of good milk, and mix with it three well-beaten eggs with two table-spoonfuls of rose water; pour it over the bread, and bake it for an hour. Before serving, nutmeg may be grated over the top.
Make a pint of bread-crumbs; put them in a stewpan with as much milk as will cover them, the peel of a lemon, a little nutmeg grated, and a small piece of cinnamon; boil about ten minutes; sweeten with powdered loaf sugar; take out the cinnamon, and put in four eggs; beat all well together, and bake half an hour, or boil rather more than an hour.
Make five ounces of bread-crumbs; put them in a basin; pour three-quarters of a pint of boiling milk over them; put a plate over the top to keep in the steam; let it stand twenty minutes, then beat it up quite smooth with two ounces of sugar and a salt-spoonful of nutmeg. Break four eggs on a plate, leaving out one white; beat them well, and add them to the pudding. Stir it all well together, and put it in a mould that has been well buttered and floured; tie a cloth over it, and boil it one hour.
Cut thin slices of bread and butter, without the crust, lay some in the bottom of a dish, then put a layer of well-cleaned currants, or any preserved fruit; then more bread and butter, and so on till the dish is nearly filled; mix with a quart of milk four well-beaten eggs, three table-spoonfuls of orange-flower or rose water; sweeten it well with brown sugar, and pour it over the bread and butler, and let it soak for two or three hours before being baked. It will take nearly an hour. Serve with a sauce, in a sauce-tureen, made with a tea-cupful of currant wine, a table spoonful of brown sugar, three of water, and a bit of butter the size of. a walnut, stirred till boiling hot.