Four ounces of stale bread, weighed after it is cut in thin slices and the crust taken off, four ounces of fresh butter soft enough to spread, raspberry marmalade enough to spread half of the bread, one pint of rich sweet milk, four ounces of white granulated sugar, two teaspoonfuls of corn starch, six fresh eggs beaten separately, one tea-spoonful of grated nutmeg, four tablespoonfuls of brandy. Butter all of the bread, then spread half of the slices with raspberry marmalade and lay the other half on top like sandwiches, then cut them with a sharp knife in pieces an inch square. Put the milk, sugar and butter that is left from the bread over the fire and when it is hot mix the corn starch with a little cold milk and stir it in, stir it until it boils two minutes, then take it off the fire. Beat the yolks and stir them in, set it over the fire again- until the eggs thicken, but must not boil, then pour it into the pudding pan and stir in the nutmeg and brandy, beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in, then put in the bread, carefully covering every piece with the custard, set it in a pan of boiling water in the oven and bake twenty minutes.
One pint of rich sweet milk, four ounces of fresh butter, four ounces of white granulated sugar, six fresh eggs beaten together, two teaspoonfuls of vanilla extract, four tablespoonfuls of brandy and four ounces of stale bread, weighed after it is cut in slices and the crust taken off. Make the milk warm, but not scalding hot, beat the butter and sugar together to a cream and stir it into the milk, then take it off the fire and beat the eggs all together with one tablespoonful of white sugar and stir them in, then put in the vanilla and brandy, cut the bread into pieces half an inch square and stir them in last. Set the pudding pan into the oven in a pan of boiling water and bake fifteen or twenty minutes.
One quart of rich sweet milk, six ounces of grated cocoanut weighed after it is grated, four ounces of fresh butter, twelve ounces of white granulated sugar, ten fresh eggs, beaten separately, twelve ounces of crushed double baked rusk or stale bread crumbs made fine, two teaspoonfuls of lemon extract, three teaspoonfuls of rose extract. Take out two even tablespoonfuls of the sugar to beat with the whites, and they will beat easier with a machine egg beater if put into two bowls instead of one. Put the milk, cocoanut and butter into a saucepan over the fire and let it get warm enough to melt the butter, then take it off and beat the yolks and sugar together and stir them in, then stir in the rusk and flavoring, beat the whites to a stiff foam and stir them in last. Put it quickly into a pudding pan and set it into a pan of boiling water in the oven and bake forty-five minutes.
One pint and a half of rich sweet milk, four tablespoonfuls of white granulated sugar, two tea-spoonfuls of lemon extract, one pinch of salt, two heaped tablespoonfuls of corn starch, one table-spoonful of fresh butter and three fresh eggs beaten together. Put the milk, sugar, lemon and salt into a porcelain saucepan over the fire; mix the corn starch with a little cold milk or water and when the milk is scalding hot stir in the corn starch, stir it until it has boiled four minutes,then set it on the side of the fire, where it will not boil. Beat the eggs all together and stir them in, then set it overthe fire again till the eggs are set, then stir in the butter and pour the pudding into a porcelain mold, or what is still prettier, put it into small porcelain molds just large enough for one person. Serve it with a wine sauce, custard sauce or fruit sauce. This pudding is excellent, warm or cold.