.

_Seasonable_ at any time.

BAKED BREAD-AND-BUTTER PUDDING.

1255. INGREDIENTS.--9 thin slices of bread and butter, 1-1/2 pint of
milk, 4 eggs, sugar to taste, 1/4 lb. of currants, flavouring of
vanilla, grated lemon-peel or nutmeg.

_Mode_.--Cut 9 slices of bread and butter not very thick, and put them
into a pie-dish, with currants between each layer and on the top.
Sweeten and flavour the milk, either by infusing a little lemon-peel in
it, or by adding a few drops of essence of vanilla; well whisk the eggs,
and stir these to the milk. _Strain_ this over the bread and butter, and
bake in a moderate oven for 1 hour, or rather longer. This pudding may
be very much enriched by adding cream, candied peel, or more eggs than
stated above. It should not be turned out, but sent to table in the
pie-dish, and is better for being made about 2 hours before it is baked.

_Time_.--1 hour, or rather longer. _Average cost_, 9d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

BUTTER.--Butter is indispensable in almost all culinary
preparations. Good fresh butter, used in moderation, is easily
digested; it is softening, nutritious, and fattening, and is far
more easily digested than any other of the oleaginous substances
sometimes used in its place.

CABINET or CHANCELLOR'S PUDDING.

1256. INGREDIENTS.--1-1/2 oz. of candied peel, 4 oz. of currants, 4
dozen sultanas, a few slices of Savoy cake, sponge cake, a French roll,
4 eggs, 1 pint of milk, grated lemon-rind, 1/4 nutmeg, 3 table-spoonfuls
of sugar.

[Illustration: CABINET PUDDING.]

_Mode_.--Melt some butter to a paste, and with it, well grease the mould
or basin in which the pudding is to be boiled, taking care that it is
buttered in every part. Cut the peel into thin slices, and place these
in a fanciful device at the bottom of the mould, and fill in the spaces
between with currants and sultanas; then add a few slices of sponge cake
or French roll; drop a few drops of melted butter on these, and between
each layer sprinkle a few currants. Proceed in this manner until the
mould is nearly full; then flavour the milk with nutmeg and grated
lemon-rind; add the sugar, and stir to this the eggs, which should be
well beaten. Beat this mixture for a few minutes; then strain it into
the mould, which should be quite full; tie a piece of buttered paper
over it, and let it stand for 2 hours; then tie it down with a cloth,
put it into boil