Diplomatic Pudding.
1 quart of milk; 4 eggs; 1 cup very fine bread-crumbs; 1 tablespoonful of corn-starch, wet with cold milk; ¼ lb. of currants, washed, dried, and dredged; 1 cup of sugar.
Soak the bread-crumbs in the milk, setting the vessel containing them in one of hot water, and heating milk and crumbs to scalding. Pour upon the beaten eggs and sugar; add corn-starch; lastly, the dredged currants. Pour into a buttered mould, and boil an hour and a quarter. Turn out, and pour a cup of hot custard over it for sauce, flavored with vanilla, or other essence.
Second Week. Saturday.