1. Take apple sauce or stewed pears, or peaches, or any kind of small berries, and mix them with equal quantities of rusk crumbs. Make a custard of four eggs to a quart of milk, sweetening it very sweet. Mix it with the bread crumbs and fruit, and bake it twenty minutes, as a pudding.
2. Make a custard with four eggs to a quart of milk, thicken it with rusk crumbs, and bake it twenty minutes, and eat it with pudding sauce, flavored with wine and nutmeg.
3. Take any kind of cold meats, chop them fine with cold ham, or cold salt pork. Season with salt and pepper, and mix in two eggs and a little butter. Mix this up with bread crumbs or rusk crumbs, and bake it like a pudding. Or put it in a skillet, and warm it like hash. Or put it into balls, and flatten it and fry it like forced meat balls.
4. Soak dry bread crumbs in milk till quite soft. Then beat up three eggs and stir in, and put in sliced and peeled apples, or any kind of berries. Flour a pudding cloth, and tie it up and boil it half or three quarters of an hour, according to the size.
This pudding does not swell in boiling. Eat with sauce.
5. Take stale bread and crumble it fine, and mix it with egg and a little milk, and boil it in a large pudding cloth, or put it around small peeled apples, and boil it for dumplings in several smaller cloths.
6. Take bread crumbs, or rusk crumbs, and mix them with eggs and milk, and bake them for griddle cakes. If you have raspberries, blackberries, whortleberries, strawberries, or ripe currants, put them in and then thicken with a little flour, so as to make drop cakes, and bake them (a large spoonful at a time), on a griddle, as drop cakes. Or put them in muffin rings, and bake them. Eat with butter and sugar, or with pudding sauces.