Ingredients. - A loaf of brown bread. One lemon. Half a teaspoonful of essence of vanilla. One gill of milk. One gill of cream. Four eggs. Three ounces of powdered sugar.

Ingredients (of German sauce).-Two eggs. One wineglassful of sherry. One dessertspoonful of powdered sugar.

Time required, about one hour and a half.

To make a Brown-Bread Pudding:

1. Take a stale brown loaf and cut off all the crust.

2. Put a wire sieve over a plate and rub the crumb of bread through it.

3. Put one gill of milk into a stewpan, and put it on the fire to boil.

4. Put five ounces of the bread-crumb into a basin, with three ounces of powdered sugar.

5. Take a lemon, wipe it clean in a cloth, and grate the rind over the bread-crumbs.

6. Add half a teaspoonful of essence of vanilla.

7. Put a stewpan full of warm water on the fire to boil.

8. When the milk boils, pour it over the crumbs.

9. Put one gill of cream into a basin, and whip it to a stiff froth with a whisk.

10. Add the cream to the other ingredients, and also stir in, one at a time, the yolks of four eggs (the whites of two of the eggs put on a plate, the others put aside).

11. Whip the whites of the two eggs to a stiff froth with a knife, and then stir them lightly into the basin, mixing all the ingredients together.

12. Take a pint mould and butter it well inside.

13. Pour the mixture into the mould, butter a piece of kitchen-paper, and place it over the top.

14. When the water in the stewpan is quite boiling, stand the mould in it to steam the pudding (the water should only reach half-way up the mould, or it will boil over and spoil the pudding).

15. Let it steam for one hour and a quarter.

16. For serving, take off the buttered paper, and turn the pudding on to a hot dish.

German Sauce

1. Put the yolks of two eggs into a stewpan, with a wineglassful of sherry and a dessertspoonful of powdered sugar.

2. Put the stewpan on the fire and mill it with a whisk till it comes to a thick froth.

N. B. - Be careful that the sauce does not boil, or it will curdle.

3. Pour the sauce round the pudding.