[210.] Custard Pudding.
Stir a quart of milk very gradually into half a pint of flour, put in a little salt, seven beaten eggs, and a little nutmeg or essence of lemon, sweeten it to your taste, bake it three quarters of an hour.
[211.] Boiled Bread Pudding.
Soak about three quarters of a pound of rusked bread, in milk, if you have not milk, water will do. When soft, squeeze out the water, mash it fine and put in a heaping table spoonful of flour, mixed with a tea cup of milk, put in three eggs, half a tea spoonful of salt. Mix the whole well together, flour the inside of your pudding bag, and put the pudding in. The bag should not be more than two thirds full, as the pudding swells considerably while boiling. The pudding should be put into a pot of boiling water, and boiled an hour and a half without intermission; if allowed to stop it will be heavy.
[212.] A Plain Baked Bread Pudding.
Pound rusked bread, and put five heaping table spoonsful of it to a quart of milk, three beaten eggs, four table spoonsful of sugar, half a tea spoonful of salt, half a nutmeg, and a table spoonful of melted butter. Bake it an hour and a half; it is good without the eggs, if baked two hours and a half. It does not require any sauce.
[213.] A Rich Bread Pudding.
Cut a loaf of baker's bread into thin slices, spread butter on both sides; lay them in a buttered pudding dish, and on each layer strew Zante currants, or stoned raisins, and citron cut into small pieces. Beat eight eggs with six table spoonsful of sugar rolled free from lumps; mix them with three pints of milk, and a grated nutmeg. Turn the whole over the bread and let it stand until the bread has absorbed most of the milk, then bake it about three quarters of an hour.