nkle with fine bread crumbs; first put in a layer of
bread and sprinkle over it some of the mixed sugar; then a layer of
currant jelly; continue in this fashion until all is used up; lay 1
tablespoonful butter in small pieces on top; beat up 6 eggs with 1
pint cream or milk and pour it into the form over the bread; close
the form and boil 1-1/2 hours; serve with the following sauce:--Put 1
pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1
lemon, a piece of cinnamon and 1/2 cup sugar; place over the fire and
stir with an egg beater until nearly boiling; instantly remove and
serve with the pudding. If the sauce is allowed to boil it will be
spoiled.

343. +Almond Pudding.+-- Stir 2 tablespoonfuls butter to a cream, add
5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds,
the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and
lastly the whites of the eggs, beaten to a stiff froth; butter a
pudding form, sprinkle with bread crumbs, cover tightly and boil 1-1/2
hours; serve with wine or cream sauce.

344. +Boiled Bread Pudding.+-- Stir 1 tablespoonful butter to a cream
with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs,
the grated rind of 1/2 lemon, 2 cups bread crumbs, 1/2 cup milk, 2
ounces seedless raisins, the same quantity of well cleansed currants
and 2 tablespoonfuls finely chopped almonds; add lastly the beaten
whites of the eggs; butter a form, sprinkle with bread crumbs, fill
it with the mixture, put on the cover and boil 1-1/2 hours; serve with
sherry wine or cream sauce.

345. +Zwieback Pudding, No. 1.+-- Butter a form and sprinkle with
bread crumbs; take 1/2 pound round zwieback, 1/4 pound seedless raisins,
the same quantity of well cleansed currants and chopped almonds; put
a layer of zwieback into the form and sprinkle some of the fruit
over it; continue in this way until all is used; then beat up 6 eggs
with 6 tablespoonfuls sugar and add 2-1/2 cups milk; pour this over the
zwieback in the form, cover tightly and let it stand 1 hour; then
boil 2 hours; serve with fruit, wine or hard sauce; sufficient for
10 persons.

346. +Cabinet Pudding.+-- Stir 1/2 cup butter with 4 tablespoonfuls
sugar to a cream and add by degrees the yolks of 8 eggs and the
grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of
bread, grate the white part and add it to the above mixture with 1-1/2
cups milk, 3/4 cup finely cut citron and the whites of the eggs b