PUDDING, Monday’s.
Ingredients.—The remains of cold plum-pudding, brandy, custard made with 5 eggs to every pint of milk. Mode.—Cut the remains of a good cold plum-pudding into finger-pieces, soak them in a little brandy, and lay them cross-barred in a mould until full. Make a custard with the above proportion of milk and eggs, flavouring it with nutmeg or lemon-rind; fill up the mould with it; tie it down with a cloth, and boil or steam it for an hour. Serve with a little of the custard poured over, to which has been added a tablespoonful of brandy. Time.—1 hour. Average cost, exclusive of the pudding, 6d. Sufficient for 5 or 6 persons. Seasonable at any time.