lf from bottom of saucepan;
transfer the bread to a dish; stir the yolks of 6 eggs with 4
tablespoonfuls sugar to a cream and add them by degrees to the
bread; add 2 cups well cleansed currants, 1/2 cup finely chopped
almonds, the grated rind and juice of 1/2 lemon, a little nutmeg and 1/2
teaspoonful cinnamon; add lastly the whites of 6 eggs, beaten to a
stiff froth; butter a pudding form and sprinkle with bread crumbs;
fill in the mixture, put on the cover, place the form in a vessel of
boiling water, cover closely and boil 2 hours; serve with lemon,
fruit or hard sauce.

359. +Bread Fruit Pudding.+-- Pare off the crust from a 5-cent loaf
of bread and cut the loaf into thin slices; spread the slices on
both sides with any kind of fruit marmalade; butter a pudding form,
sprinkle with bread crumbs and lay in the bread; stir 8 eggs with 1/2
cup sugar and the grated rind of 1 lemon until they foam; add by
degrees 1 pint hot milk, stirring constantly; pour this over the
bread, cover the form tightly and boil 1-1/2 hours; serve with wine
cream sauce.

360. +Bread Sponge Pudding.+-- Boil 1 cup milk with 1 tablespoonful
butter; stir in while boiling 1 cup sifted flour and keep stirring
until it has formed into a smooth paste and loosens itself from
bottom of saucepan; transfer the paste to a dish; stir 1
tablespoonful butter to a cream and add, alternately, the yolks of 5
eggs, 4 tablespoonfuls sugar, the paste, 1/4 pound well cleansed
currants, a little nutmeg and grated lemon peel; pour 1/2 cup rum over
1 cup fine bread crumbs and add them to the above mixture with the
beaten whites of the 5 eggs; butter a pudding form, sprinkle with
bread crumbs, fill in the mixture and boil in a tightly covered
vessel of water for 2 hours; serve with wine cream, fruit or hard
sauce; sufficient for 8 persons.

361. +Hanoverian Pudding.+-- Pare and quarter 6 large pippin or
greening apples and cut them into fine slices; put them in a
saucepan with 1 tablespoonful butter, 1/2 cup sugar, 1 tablespoonful
well cleansed currants, 1 tablespoonful seedless raisins, 2
tablespoonfuls finely cut citron and the grated rind and juice of 1/2
lemon; stir this over the fire till the apples begin to get soft;
add 1/2 cup raspberry or currant jelly and set aside to cool; soak 1/4
pound bread (minus the crust) in water and press it out in a napkin;
then place it in a saucepan with 1 tablespoonful butter and stir
over the fire until the bread loosens its