Take one pint of nice bread-crumbs, one quart of milk, one cupful of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon and a piece of butter the size of an egg. Bake until done. Whip the whites of four eggs, and beat in one cupful of pulverized sugar to which has been added the juice of the lemon. Spread over the pudding a layer of jelly or raspberry jam or any sweetmeat best liked, then pour over it the whites of the eggs. Set in the oven to brown slightly. Serve cold with cream. This is an excellent dessert for an elaborate dinner as it may be made early in the morning, and so be ready for the table.
Mrs. Jane Searles.
One-half pint of bread-crumbs (no crusts), one pint of sweet milk. Dissolve bread in that. Yolks of two eggs, one-half cupful of granulated sugar, grated rind of one lemon, piece of butter the size of a small egg; beat all together. Turn into a pudding dish, setting that in a pan of water and bake till it thickens, about one-half hour. Take out and squeeze over it the juice of the lemon, cover with beaten whites, sweetened and brown. Serve hot and at once before it falls. Miss Webster.
Make one pint of custard, cut thin slices of bread and butter to fill the pudding dish, and over each layer throw currants, sugar, finely-cut candied lemon and a little nutmeg. Pour the custard over by degrees so that the bread may be well saturated, and let it stand one hour before putting it into the oven. Just before it is put in, pour over the last of the custard and bake in a moderate oven for one-half hour. Jane Klempe.
One pint of entire-wheat bread-crumbs, one pint of chopped apples, mix and add two-thirds cupful of chopped suet or butter, one cupful of raisins seeded, one egg, one tablespoonful of flour, one small teaspoonful of baking-powder, one-half teaspoonful of salt. Mix with one-half pint of milk and boil or steam about two hours. Serve with vanilla sauce.
One cupful of sugar, four eggs, one-half cupful of blanched almonds, one-half cupful of citron; one cupful of grated rye bread, one and one-half teaspoonfuls of baking-powder. Bake forty minutes.
One quart of scalded gooseberries rubbed smooth when cold with the back of a spoon. Take of the pulp six tablespoonfuls, one-half pound of sugar, one-quarter of a pound of melted butter, six eggs, the grated rind of two lemons and a handful of grated bread. Bake thirty minutes.
Line a tart dish with light puff paste; boil for one-quarter of an hour one quart of gooseberries with one-half pound of sugar and a teacupful of water. Beat the fruit up with one-fifth of a pound of fresh butter, the yolks of three well-beaten eggs, and the grated crumbs of a stale roll. These should be added when the fruit is cool. Pour the mixture into the dish and bake the pudding for from one-half to three-quarters of an hour.
Mrs. C. Clark.
Grate soda crackers, pour one pint of boiling milk over, cover close. When they have stood one hour beat them fine with a spoon. Foam two eggs and add to it one-quarter of a pound of suet, salt, and one-half pound of seedless raisins. Boil two and one-half hours and serve with brandy sauce, or a sweet sauce. S. Shea.
Grate crackers (soda or Boston preferred) and pour one pint of boiling milk over them, covering them closely with a plate or tin. After they have soaked two hours beat them fine with an iron spoon; then beat two eggs to a foam, stir them in, add one-quarter of a pound of suet shredded and chopped very fine. Stone one-half pound of raisins and add with a little salt. Boil this two and one-half hours and serve with sauce.
Wash one-half cupful of rice and put in a two-quart basin. Add to it two-thirds cupful of sugar, one-fourth teaspoonful of salt and a quart of milk. Grate over it a little nutmeg or flavor it with lemon or vanilla. Bake slowly one and one-half hours. Eat with lemon sauce.
Mrs. Mary Tatman.
One-half cupful of rice in three cupfuls of sweet milk; steam until rice is soft, then add one pint of milk, one-half cupful of sweet cream, the yolks of three eggs beaten with five tablespoonfuls of sugar. Place to boil, and stir constantly. When cooked put in an earthen dish and spread frosting over it made of the whites of three eggs and five tablespoonfuls of sugar beaten and flavored. Let brown. E. Plunkett.
Wash and stem two cupfuls of grapes, remove the skins, then heat so as to put through colander and remove seeds. Put pulp and skins together. Put into baking dish and sprinkle among them one-half cupful each of boiled rice and sugar, pour over them one-half cupful of water, cover close and bake two hours in slow oven. Serve cold with cream.
G. H. P.
For a small pudding cook one-half cupful of rice, add one pint of milk, one-half cupful of sugar, the yolks of two eggs and the grated peel of one lemon. Bake in a quick oven. When done beat the whites of eggs to a stiff froth and add sugar sufficient to thicken, and the juice of one lemon. Spread evenly over the pudding and return to the oven and brown a very little. Guillia G. Williams.
Mix two ounces of ground rice smoothly with four tablespoonfuls of thick cream. Add one-half pint of new milk which has been boiled with an inch of cinnamon or the rind of a lemon. Stir over the fire until the mixture thickens and add two ounces of fresh butter, two ounces of sugar and a tiny pinch of salt. Pour the pudding into a basin and when cold mix with it the yolks of three and the white of one egg and a wine-glassful of sherry, or one-half wine-glassful of brandy. Put some apricot or any other jam at the bottom of a buttered pie dish, cover with the mixture, and bake in a moderate oven. Sift a little pounded cinnamon or powdered sugar over the pudding before serving. Mrs. M. Francis.