275. Eve's Pudding

Six eggs, Six apples,

Six ounces of bread crumbs, Six ounces of currants, Six ounces of sugar, Nutmeg to the taste, Half a salt spoonful of salt.

Beat the eggs very light, add to them the apples, which must be finely chopped, the currants, sugar and bread crumbs, nutmeg and salt.

If the mixture should be too thick, add a little milk.

Pour the batter in a pan leaving a space at the top, tie a cloth tightly over the pan so as to exclude all the water, and let it boil three hours. Serve it with sweet sauce.

276. French Pudding

One quart of milk, Ten table spoonsful of flour, Eight eggs.

Beat the eggs very light, add them to the milk, with the flour. Butter a pan, pour in the mixture, and bake it. Serve it hot with sweet sauce.

277. Sago Pudding

A quarter of a pound of sago, Three pints of milk,

Eight eggs, Sugar to the taste, A quarter of a pound of butter, Half a pound of currants, Half a tea spoonful of nutmeg and cinnamon mixed.

Pick and wash the sago, and pour over it enough warm water to cover it. Put it in a warm place, and let it stand for three hours to soak.

Wash, pick, and dry your currants, and sift flour over them.

Boil the sago in the milk until it is completely incorporated with it. Add the butter and stand it away to cool. Beat the eggs, and stir them into the milk; add the sugar, fruit, and spice.

Butter a deep dish, pour in the mixture and bake it.

278. French Bread Pudding

One-half of a four cent baker's loaf, One quart of milk, Three eggs,

One gill of dried currants, Sugar to the taste.

Boil the milk, slice the bread, and pour the boiling milk over it. Stand it away to cool.

Beat the eggs, and add them and the sugar when the milk is cool. Wash, pick and flour the currants, and stir them in to the mixture. Put it in a pudding dish, and bake it half an hour in a moderate oven. Serve it with or without sweet sauce.

279. Green Corn Pudding

Cut off the cob one dozen ears of green corn whilst in the milky state. Beat five eggs very light, add to them one quart of milk, with sugar to the taste, stir in the grains of corn, butter thoroughly the bottom and sides of a pudding pan, pour in the mixture, and bake it in a very moderate oven for three hours. It may be eaten with any kind of sweet sauce; or the sugar may be left out of the pudding, and then it may be eaten hot for breakfast with butter.

280. Rice Cup Puddings

Pick and wash a tea cupful of rice, and boil it in a quart of milk till it is very thick and dry; add to this whilst it is hot, a pint of rich milk or cream, and two ounces of butter. When it is sufficiently cool, add three eggs, well beaten, and sugar to the taste. Butter your cups, pour in the mixture, and bake in a moderate oven. Grate nutmeg over the top, and serve them with cream.

281. Newcastle Pudding

Make a custard of six eggs to a quart of milk and sugar to the taste. Beat the eggs; stir them in the milk, and add the sugar. Butter some bread, lay it in the bottom of a dish, then strew over it some currants, then another layer of buttered bread and currants. Pour on the egg and milk prepared as above, and bake it until the custard is thick.

282. Peach Baked Pudding

Line a deep pudding dish with slices of baker's bread cut thin. Fill up the dish with ripe peaches cut in pieces and sugared, cover the top with some bread sliced thin, buttered and dipped in the yelk of an egg well beaten. Set the pudding in the oven and bake it. Serve it with milk or cream.

283. Farmer's Apple Pudding

Stew some tender apples; if the apples are juicy they will require very little water to cook them; add to one pound of the mashed apple, whilst it is hot, a quarter of a pound of butter, and sugar to the taste. Beat four eggs and stir in when the apple is cold.

Butter the bottom and sides of a deep pudding dish, strew it very thickly with bread crumbs, put in the mixture, and strew bread crumbs plentifully over the top. Set it in a tolerably hot oven, and when baked, sift sugar over.

This is good with a glass of rich milk.

It is a good substitute for pie, and can be eaten by those who cannot partake of pastry.