1399. Orange Pudding

This is made as the above; double the quantity of oranges may be used for this purpose, owing to their not containing so much acid as lemons; but the rind of three will suffice for the zest.

1400. Bread Pudding, Plain

Ingredients: - Twelve ounces of bread-crumbs, six ounces of sugar, two ounces of butter, a pint of milk, the rind of a lemon rubbed on a piece of sugar, six yolks of eggs, and two whites whipped, and a little salt.

Put the bread-crumbs into a basin with the sugar, butter, lemon-sugar, and salt; then pour in the milk boiling, cover up the whole, and leave it to steep for about ten minutes; the eggs may then be added, and after the whole has been well mixed together, pour the preparation into a mould, or pudding basin, previously spread with butter. Steam the pudding for about an hour, and when done, dish it up with some arrow-root sauce made as follows : Mix a dessertspoonful of arrow-root with twice that quantity of sugar, half the juice of a lemon, a little nutmeg, and a gill of water, and stir this over the tire until it boils.

1401. Rusk Pudding

Ingredients: - A dozen rusks, a plain custard of six eggs, a pint of cream, six ounces of sugar, a glass of maraschino, a little salt, and lour ounces of dried cherries.

Spread a plain mould with butter, arrange the cherries round the sides and bottom, dip the rusks in the custard, and place them in the mould with a layer of raspberry-jam between each layer of rusks; fill up the mould with the custard, and steam the pudding in the usual manner. When done, dish it up with a German custard-sauce (No. 1392).

1402. Apple Pudding

Peel two dozen grey russets, remove the cores, and cut them up in slices ; then put the apples into a deep sautapan with four ounces of butter, the rind of two lemons, twelve ounces of pounded sugar, and one pound of apricot-jam ; toss the whole over a slow stove-fire until the apples begin to dissolve, and then set them aside to cool. Next, line a good-sized pudding basin with some light-made suet paste, fill this with the prepared apples, place a covering of paste on the top, fasten it down securely, and then steam it in the usual manner for about two hours. When the pudding is done, dish it up, pour some warm apricot jam over it, and serve.

1403. Biscuit Pudding, A La Prince Albert

Ingredients : - Twelve ounces of crumbled Savoy cake, a pint of cream, the yolks of six eggs and the whipped whites of two, the rind of a lemon rubbed on sugar, four ounces of pounded sugar, and a little salt.

Pour the pint of cream (boiling) on to the crumbled Savoy cake and let it steep for a few minutes: then add the sugar, the eggs, the lemon-sugar, and the salt; mix the whole lightly together, pour the preparation into a mould spread with butter, and steam the pudding for about an hour and a quarter. When done, dish it up with a puree of currants and raspberries for the sauce, or else serve a custard-sauce over it.