966. Bread Pudding

Soak two or three French rolls, cut into slices in a pint of cream or good milk, add the yolks of six eggs beaten, some sugar, orange flower water, three pounded macaroons, and a glass of white wine; tie it up in a basin or buttered cloth, put the pudding in boiling water, and let it boil for half an hour. Serve with wine sauce.

967. Bread (Brown) Pudding

Take half a pound of stale brown bread grated, the same quantity of currants and shred suet, and a little nutmeg and sugar, add four eggs, a spoonful of brandy, and two spoonfuls of cream; boil in a basin or cloth full three hours.

968. Bread And Butter Pudding

Take a penny loaf, cut it into thin slices of bread and butter, place a layer of them in a buttered dish, sprinkle currants on them, and repeat the layers of bread and butter and currants till the dish is full. Beat up four eggs with a pint of milk, a little salt, nutmeg, and sugar, and pour over the pudding. Cover with a puff-paste, and bake it for half an hour.

969. Bread And Butter Pudding

Prepare as No. 999, but no paste rim, cut thin bread and butter, or French rolls, cut off the crust, and trim the bread neatly, sprinkling currants, well washed, instead of the peels, as in the former: pour your milk and eggs, by degrees, over it, and, as it soaks in, add more, make it, in baking, a nice light brown.