rm closely and boil 1-1/2 hours; serve with hard or
cherry sauce; sufficient for 12 persons.

318. +Portugal Pudding.+-- Grate the crust from a small loaf of bread
and soak the latter in milk; when soft press it out and put in a
saucepan with 1 tablespoonful butter and 1 tablespoonful clarified
dripping; stir for 5 minutes over the fire, transfer it to a dish
and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls
sugar, 1/4 pound stoned raisins, 1/4 pound well washed currants, the
grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut
citron, 1/2 cup Cognac or rum and lastly the beaten whites of the
eggs; butter a pudding form, sprinkle with fine bread crumbs, fill
in the mixture, close tightly and boil 2 hours; serve with hard or
wine sauce; sufficient for 10 persons.

319. +Ipsilanti Pudding.+-- Mix 1 cup bread crumbs with 1 cup sweet
cream and let it stand 1/2 hour; stir 1/4 pound butter with 6
tablespoonfuls sugar to a cream and add by degrees the yolks of 8
eggs; after this is well blended together add by degrees the bread,
the grated rind of 1 lemon, 6 ounces finely cut citron, 4
tablespoonfuls bread crumbs fried in butter, 1 teaspoonful ground
cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger;
beat the whites of the 8 eggs to a stiff froth, mix all well
together, fill the mixture into a pudding form which has been well
buttered and sprinkled with bread crumbs, boil 2 hours and serve
with wine or cherry sauce.

320. +Fine Cherry Pudding (of fresh fruit, for a family of 6).+-- 1/4
pound finely chopped suet, 1/2 pound flour, 2 eggs, 2 tablespoonfuls
sugar, 1/2 pint milk or water, 1-1/2 teaspoonfuls baking powder sifted
with the flour and a little salt; mix all the ingredients together;
add 1/2 pound cherries (minus the pits) to the batter and fill the
mixture into a pudding form which has been well buttered and
sprinkled with bread crumbs; boil the pudding 2 hours and serve with
the following sauce:--Stir 2 tablespoonfuls butter with 8 of
powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls
Cognac, rum or sherry wine and lastly the whites of the eggs beaten
to a stiff froth and 1/2 cup stoned cherries. 2 tablespoonfuls of
lard, butter or clarified drippings may be substituted for suet, and
instead of cherries any other kind of fruit may be used.

321. +Cherry Pudding (of preserved Cherries).+-- 1/4 pound finely
chopped suet, 2 cups flour, 1-1/2 teaspoonfuls ba