butter a pudding form, sprinkle with bread crumbs
and pour in the mixture; the form should be about 3/4 full; boil 2
hours and serve with following sauce:--Stir 1/2 cup butter with 1-1/2
cups powdered sugar to a cream, add the yolk of 1 egg, some pitted
or preserved cherries and 1 tablespoonful brandy; or add bruised
strawberries, blackberries or peaches cut into small pieces.

314. +Cottage Apple Pudding.+-- Prepare a batter as for Cottage
Pudding (baked) and add 3 cups finely cut apples; in other respects
treat the same as foregoing recipe and serve with lemon sauce.

315. +Batter Fruit Pudding.+-- 1/4 pound butter, 4 tablespoonfuls
sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless
raisins and currants, 1/2 cup finely cut citron, the grated rind of 1
lemon and a little nutmeg; stir butter and sugar to a cream and add
the eggs by degrees; then add alternately the sifted flour and milk,
next the fruit, lemon and nutmeg; butter a pudding form, sprinkle
with bread crumbs, put in the mixture and boil 2 hours; serve with
hard, brandy or punch sauce. NOTE.--The fruit should be dusted with
flour before adding it to the batter; sufficient for 10 persons.

316. +Prince Regent Pudding.+-- After removing the crust off a 5 cent
loaf of stale bread grate on a grater and pour 1 pint milk over it;
then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a
cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron,
1/4 pound well cleansed seedless raisins, the bread and the beaten
whites of the eggs; fill this into a pudding form which has been
well buttered and sprinkled with bread crumbs, close tightly and
boil 2 hours: serve with sherry wine, cream or brandy sauce.

317. +Layer Pudding (German style).+-- Cut a 5 cent Vienna loaf of
bread (after the crust has been removed) into thin slices; butter
these on both sides, dip each slice into milk, lay them on top of
one another and set aside; mix together 1/2 cup stoned raisins, 3
tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut
citron and 1/2 teaspoonful cinnamon; beat 8 eggs to a froth and add,
stirring constantly, 1 pint milk; next butter a pudding form and
sprinkle thickly with bread crumbs; put in a layer of the slices of
bread, sprinkle over them some of the fruit mixture and 2
tablespoonfuls sugar; then put in another layer of bread, fruit and
sugar; continue until all is used; then pour over it the milk and
eggs, cover the fo