2 cups of milk. 1 cup soft bread-crumbs. 1 tablespoonful of sugar. 2 egg yolks. 1 egg white. 1/2 teaspoonful vanilla. 1 saltspoonful of salt.
Crumb the bread evenly and soak in the milk till soft. Beat it till smooth, and put in the beaten yolks of the eggs, the sugar, vanilla, and salt, and last the beaten white of the egg. Put it in a buttered pudding-dish, and stand this in a pan of hot water in the oven for fifteen minutes. Take it out and spread its top with jam, and cover with the beaten white of the other egg, with one tablespoonful of granulated sugar put in it, and brown in the oven. You can eat this as it is, or with cream, and you may serve it either hot or cold.
Sometimes you can put a cup of washed raisins into the bread-crumbs and milk, and mix in the other things; sometimes you can put in a cup of chopped almonds, or a little preserved ginger. Orange marmalade is especially nice on bread pudding.
Orange Pudding
Make just like Lemon Pudding, but use three oranges instead of two lemons.
Cabinet Pudding
1 pint of milk. Yolks of three eggs. 3 tablespoonfuls of sugar. 1 saltspoonful of salt.
Beat the eggs, add the sugar, and stir them into the milk, which must be very hot but not boiling; stir till it thickens, and then take it from the fire. Put a layer of washed raisins in the bottom of a mould, then a layer of slices of stale cake or lady-fingers, then more raisins around the edge of the mould, and more cake, till the mould is full. Pour the custard over very slowly, so the cake will soak well, and bake in a pan of water in the oven for an hour. This pudding is to be eaten hot, with any sauce you like, such as Foamy Sauce.
Cut-up figs are nice to use with the raisins, and chopped nuts are a delicious addition, dropped between the layers of the cake.
Cottage Pudding