Soak two pounds of pieces of dry stale bread, or pieces of stale toast, all night, in plenty of water, with a plate laid on the top of them, just to keep the bread under the water; next morning pour off and squeeze out all the superfluous water; then well mash the pieces of bread, and mix with it half a pound of flour, a quarter of a pound of currants which have been cleaned, four ounces of suet chopped fine, half of a pound of sugar, and two teaspoon-fuls of fresh ground cinnamon; then grease the inside of a baking dish with a bit of suet, put the pudding into it, and bake it for two hours. Or it may be tied in a clean floured cloth, set in boiling water, with a plate at the bottom, and boiled for the same time.

A Very Nice Pudding, Made From Stale Muffins

Having some stale muffins, make pudding of them in the following manner. Put them into a pot of boiling water, and let them boil five minutes; not more, or they will be quite soddened; then take them up, and pull them in halves. They must not be cut, or they will become close and heavy. Pour over the halves of the muffins some sweet sauce previously prepared, some jam, or any other kind of preserve. With a knife put the muffins together again, and spread some of the same kind of preserve on the top of each; over that, pour some more sweet sauce, and serve.

A Pudding From Fragments Of Bread

Put some pieces of stale bread into a pan, pour over them some boiling milk. When soft, mash the bread, and to each pint of the bread, stir in gradually three eggs well beaten and enough milk to make a batter. Pour the mixture into a pudding dish, sweeten it to the taste and grate into it some nutmeg. Bake the pudding in a quick oven. Serve it with wine sauce, or if m season, with strawberries or peaches well sugared.

A Nice Way Of Serving Up Any Kind Of Cold Fish With Stale Bread

Dip a flat dish in hot water, to prevent cracking; grease it with butter, and sprinkle Cayenne pepper on it - then a thick layer of stale bread, grated fine; upon the bread place a layer of fish, picked from the bones, and divided into small pieces; another layer of bread as before, with a little melted butter poured over it. Repeat this process as often as required for the quantity of fish. Smooth the surface with a spoon, and sprinkle slightly with fine bread mixed with pepper. Place it in an oven for twenty or thirty minutes. Cold mutton may be served in the same way.