Black Bread Pudding

Cream one cup of butter with three-fourths of a cup of sugar, and add the yolks of five eggs, three-fourths of a cup of dried currants or raisins, the rind of a lemon, a little cinnamon and cloves, salt, three cups of grated black bread and one-half a glass of wine or brandy. Mix well and add the beaten whites of the five eggs. Oil a pudding pan and pour the mixture into it. Steam two and one-half hours, and serve with vanilla, or white wine sauce. A cupful of rich cream, diluted almond butter or one-half cup of almond meal may be mixed with the batter, if desired.

Plum Pudding. No. 1

Moisten two cups of bread crumbs with a little cream, and add two cups of finely chopped suet, two of currants, two of raisins, one of sugar, one-half cup of almond meal, one-half cup of finely chopped orange and lemon rind, a little nutmeg, salt, one-half glass of brandy and two or three well beaten eggs. Mix all well and steam in a cloth or pudding pan for five hours.

Plum Pudding. No. 2

Use two cups of flour, one-half cup of bread crumbs, one cup of rich milk, and a little fruit. Mix and boil like No. 1. The almond meal may be left out.