bake in a dish. It may be enriched by candied citron, or lemon peel, and flavoured with orange flower or rose water. This may be baked in little cups, turned out into a dish, and served with sweet sauce. Brown Bread Pudding.—Grate ½ lb. stale brown bread, and mix it with ½ lb. shred suet, and ½ lb. currants; sugar and nutmeg to taste, 4 eggs, 1 table-spoonful of brandy, and 2 of cream. Boil it three hours, and serve with sweet sauce.
Flavour thick melted butter with cinnamon and grated lemon peel, sweeten to taste, add 1 or 2 wine-glassfuls of white wine.—Or: sweeten some thin cream, put in a little piece of butter, heat it, then flavour with cinnamon or lemon peel, and white wine; pour it hot over the pudding, or serve in a tureen.—Or: break a stick of cinnamon into bits, boil it ten minutes, in water enough to cover it, add ¼ pint of white wine, 2 table-spoonsful of powdered sugar, and boil it up, strain, and pour over the pudding.
Lay thin slices of stale bread and butter in a pudding dish, sprinkle currants over, then another layer of bread and butter, and so on till the dish is full to about an inch; pour over an unboiled custard (3 eggs to a pint of milk), sweeten to taste, soak it an hour, and bake half an hour.
Boil a stick of cinnamon and a roll of lemon peel, in a pint of new milk, or cream, and set it by to cool. Beat 5 eggs, pour the milk to them, sweeten to taste, and bake in a dish lined with puff paste twenty minutes. You may add a wine-glassful of brandy. To Boil.—Prepare a mould as follows; put into it enough powdered sugar, to cover it, set it on the stove for the sugar to melt, and take care that the syrup cover the whole inside of the mould; grate lemon peel over the sugar, and pour the above mixture of milk or cream and eggs into it; tie a cloth over, and put instantly into boiling water, and boil it half an hour. Turn it out, and garnish with preserves. These puddings are good, hot or cold.
