Soak a pint of fine dry bread-crumbs for two hours in a quart of milk, then beat in two tablespoonfuls of melted butter, a half teaspoonful of powdered nutmeg, the whipped yolks and the stiffened whites of four eggs. Bake in a buttered pudding-dish and eat hot with hard sauce.
Sift three cupfuls of flour twice with one teaspoonful of baking-powder and a little salt. Rub to a cream a cupful of powdered sugar and a heaping tablespoonful of butter. Beat two eggs light - yolks and whites separately. Mix the yolks with the creamed butter and sugar, then one cupful of milk; lastly, the prepared flour, alternately with the frothed whites. Bake, covered, in a buttered mold until a straw comes out clean from the thickest part.
Eat with hard, or with liquid sauce.
Cut figs into small dice. Make a custard by heating a cupful of milk and pouring it upon four eggs beaten light with six table-spoonfuls of sugar, then cooking it until it is just thick enough to coat the spoon. Dip crustless slices of bread for a second in milk; put a layer of them into a pudding-dish, cover with the fig-dice, and pour over all the hot custard. Then put in more bread, more figs and custard, and proceed until the dish is full. Wait a moment for the bread to absorb some of the custard, and pour the rest of the hot liquid into the dish until it is full to the brim. Cover the dish and bake until the custard is set; uncover and brown. Serve as soon as baked. Eat with a hard sauce.
Peel and chop enough peaches to make two cupfuls. Put a layer of them into the bottom of a greased pudding-dish, sprinkle thickly with sugar, add a layer of stale sponge cake-crumbs, then more sugared peaches, and so on until the dish is full. Sprinkle with sugar and crumbs, and bake for three-quarters of an hour. Eat hot with hard sauce.
Substitute dates, stoned and minced, for figs in the next-to-the-last recipe.
Beat the yolks of four eggs light, add a cupful of sugar, a table-spoonful of softened butter, and when these are well-mixed, four cupfuls of milk. Lastly, beat in two cupfuls of dried crumbs, and turn into a buttered pudding-dish. Bake like a custard. When baked, spread over the top strawberries, sliced peaches or jelly of any sweet kind, and cover the whole with the whites of the eggs beaten stiff with half a cupful of sugar. Brown lightly in the oven. Sift powdered sugar over fresh fruit if it is used, and always over the meringue. Eat warm with sugar and cream, or very cold with the same.
Soak a pint of fine crumbs in a quart of milk, and when they have soaked for two hours, stir in four well-beaten egg yolks, two tablespoonfuls of melted butter, a scant half teaspoonful of soda dissolved in a little boiling water and a pinch of nutmeg.
Last of all, fold in lightly the stiffened whites of the eggs. Bake in a well-greased pudding-dish, cover for half an hour, then uncover and brown. Send to the table as soon as done and eat with hot wine sauce.