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Classic
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page 346
APPLE AND BROWN-BREAD PUDDING.
Take a pint of brown bread-crumbs, a pint bowl of chopped apples, mix; add
two-thirds of a cupful of finely chopped suet, a cupful of raisins, one egg, a
tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of
milk, and boil in buttered molds about two hours. Serve with sauce flavored with
lemon.
APPLE-PUFF PUDDING.
Put half a pound of flour into a basin, sprinkle in a little salt, stir in
gradually a pint of milk; when quite smooth add three eggs; butter a pie-dish,
pour in the batter; take three-quarters of a pound of apples, seed and cut in
slices, and put in the batter; place bits of butter over the top; bake
three-quarters of an hour; when done, sprinkle sugar over the top and serve hot.
PLAIN BREAD PUDDING, BAKED.
Break up about a pint of stale bread after cutting off the crust; pour over it a
quart of boiling milk; add to this a piece of butter the size of a small egg;
cover the dish tight and let it stand until cool; then with a spoon mash it
until fine, adding a teaspoonful of cinnamon, and one of nutmeg grated, half a
cupful of sugar, and one quarter of a teaspoonful of soda, dissolved in a little
hot water. Beat up four eggs very light, and add last. Turn all into a
well-buttered pudding-dish, and bake three-quarters of an hour. Serve it warm
with hard sauce.
This recipe may be steamed or boiled; very nice either way.
SUPERIOR BREAD PUDDINGS.
One and one-half cupfuls of white sugar; two cupfuls of fine, dry bread-crumbs,
five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring,
one quart of fresh, rich milk, and half a cupful of jelly or jam. Rub the butter
into a cupful of sugar; beat the yolks very light, and stir these together to a
cream. The bread-crumbs soaked in milk come next, then the flavoring. Bake in a
buttered pudding-dish--a large one, and but two-thirds full--until the custard
is "set." Draw to the mouth of the oven, spread over with jam or other nice
fruit conserve. Cover this with a meringue made of the whipped whites and half a
cupful of sugar. Shut the oven, and bake until the meringue begins to color. Eat
cold, with cream. In strawberry season, substitute a pint of fresh fruit for
preserves. It is then delicious. Serve with any warm sauce.
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