Birth-day Pudding.
Butter a deep dish, and lay in slices of bread and butter, wet with milk, and upon these sliced tart apples, sweetened and spiced. Then lay on another layer of bread and butter and apples, and continue thus till the dish is filled. Let the top layer be bread and butter, and dip it in milk, turning the buttered side down. Any other kind of fruit will answer as well. Put a plate on the top, and bake two hours, then take it off and bake another hour.
Children’s Boiled Fruit Pudding.
Take light dough and work in a little butter, roll it out into a very thin large layer, not a quarter of an inch thick. Cover it thick with strawberries, and put on sugar, roll it up tight, double it once or twice and fasten up the ends. Tie it up in a bag, giving it room to swell. Eat it with butter, or sauce not very sweet.
Blackberries, whortleberries, raspberries, apples, and peaches, all make excellent puddings in the same way.
English Curd Pie.
One quart of milk. A bit of rennet to curdle it.
Press out the whey, and put into the curds three eggs, a nutmeg, and a tablespoonful of brandy. Bake it in paste, like custard.
Fruit Fritters.
A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt. Six eggs, and a pint of cream if you have it; if not, a pint of milk with a little butter melted in it.