Cherry Bread Pudding.
Is very good made as above, substituting nice dried cherries—without stones—for the raisins.
Both of these are more palatable than one would imagine from reading the receipts; are far more easily made, less expensive, and more digestible than the pie, “without which father wouldn’t think he could live.”
Willie’s Favorite. (Very good.)
1 loaf stale baker’s bread. French bread, if you can get it. It must be white and light.
½ cup suet, powdered.
¼ pound citron, chopped very fine.
½ pound sweet almonds blanched and shaved thin.
5 large pippins, pared, cored and chopped.
1 cup cream and same of milk.
A little salt, stirred into the cream.
1 cup of powdered sugar.
Cut the bread into slices an inch thick, and pare off the crust. Cover the bottom of a buttered mould (with plain sides) with these, trimming them to fit the mould and to lie closely together. Soak this layer with cream; spread with the suet, and this with the fruit chopped fine and mixed together. Sprinkle this well with sugar, and strew almond shavings over it. Fit on another stratum of bread; soaking this with milk; then suet, fruit, sugar, almonds, and another layer of bread wet with cream. The topmost layer must be bread, and very wet. Boil two hours. Dip the mould in cold water, and turn out carefully upon a dish. Sift powdered sugar over it.
Eat hot with sweet sauce.