BLACK BREAD PUDDING.
Cream one cup of butter with three-fourths of a cup of sugar and add the yolks of five eggs, three-fourths of a cup of dried currants or raisins, the rind of a lemon, a little cinnamon and cloves, salt, three cups of grated black bread and one-half glass of orange juice. Mix well and add the beaten whites of the five eggs. Oil a pudding form or double boiler and pour the mixture into it. Steam two and one-half hours and serve with vanilla sauce. A cupful of rich cream, diluted almond butter or one-half cup of almond meal may be mixed with the batter, if desired.
Masticate your food thoroughly. Select, combine and prepare it rightly. Do not overeat.
STEAMED BREAD PUDDING.
Soak stale bread in cold water, press out dry and stir until smooth. Melt one-third of a cup of butter or fat and mix with the bread over a hot stove until it loosens from the saucepan. Cool a little, then flavor with mace, nutmeg, lemon or cinnamon and salt. Add several well beaten eggs and some finely cut dried fruit. Mix well and steam from one to one and one-half hours. Serve with lettuce and fruit sauce. In place of fruit and the above flavoring chopped parsley, onions and pepper or capers may be used. Serve with tomato or apple sauce.
POTATO PUDDING.
Cream one-half cup of butter with one-half cup of sugar, add the yolks of six eggs, two cups of grated potatoes, salt, cinnamon and the rind of one lemon; then add one cup of black or white bread crumbs and the beaten whites of six eggs. A half cup of almond meal mixed with a few bitter almonds may be added to the mixture, if desired. Bake this pudding for about sixty or seventy minutes, or boil two hours. Serve with stewed prunes or apple sauce.
RICE FLOUR PUDDING.
Prepare the same as corn meal pudding.