ssence of lemon; stir
this into the bread and milk; put 1/2 tablespoonful butter in small
bits on top, grate over some nutmeg, bake in oven from 20 to 30
minutes and serve hot or cold without sauce.

356. +Plain Bread Pudding (baked), No. 2.+-- Put 3 slices of bread
(minus the crust) into a pudding dish and pour over them 1 quart
boiling milk; cover the dish and let it stand until cold; then beat
up the bread with a fork; stir 3 eggs with 3 or 4 tablespoonfuls
sugar to a cream and mix it with the bread; flavor with lemon; put a
few small pieces of butter with a little grated nutmeg on top and
bake in the oven till thick; serve with lemon or nutmeg sauce. 1/4
pound raisins or currants may be added if liked.

357. +Bird's Nest Pudding.+-- Peel 6 good sized greening apples,
remove the cores with an apple corer without breaking the fruit, put
them in a long, shallow tin pan, pour over 2 cups boiling water,
cover with a pan of same size and let them boil on top of stove for
5 minutes; then drain off all the water and put 1 teaspoonful apple
or currant jelly into each apple. For batter take 1 cup flour, 1-1/2
teaspoonfuls baking powder, 1 cup milk, 2 eggs, 1/4 teaspoonful salt,
1 tablespoonful lard, butter or clarified dripping and 2
teaspoonfuls sugar; sift flour, powder, sugar and salt into a bowl;
put in the butter or lard and chop it fine in the flour; make a
hollow in center and put in the yolks of the 2 eggs; then add the
milk gradually and mix the whole into a smooth batter; add lastly
the whites of the eggs beaten to a stiff froth; pour the batter over
the apples and bake 1/2 hour in a medium hot oven; serve as soon as
done and send the following sauce to table with it:--Stir 1
tablespoonful butter with 4 tablespoonfuls powdered sugar to a white
cream and add the yolk of 1 egg, 1 tablespoonful rum or brandy and a
little nutmeg; lastly stir in the white of the egg, beaten to a
stiff froth; in serving give to each individual an apple on a small
plate and a large spoonful of sauce on each apple; sufficient for a
family of 6. This pudding has the advantages of being healthy and
excellent, while not being expensive.

358. +Bread Pudding (boiled).+-- Soak 3/4 pound stale bread (minus the
crust) in water; when soft press it out either in a napkin or with
the hands; melt 2 tablespoonfuls butter or clarified dripping in a
saucepan, add the bread and stir over the fire till it has formed
into a compact mass and loosens itse