Keep a kettle of boiling water to fill up the pot as may be required. When the pudding is done, take it out of the pot, dip it for an instant in cold water, untie the bag, and turn it out on a dish.
To be eaten with sweet sauce.
EVE'S PUDDING.
275. Six eggs,
Six apples,
Six ounces of bread crumbs,
Six ounces of currants,
Six ounces of sugar,
Nutmeg to the taste,
Half a salt spoonful of salt.
Beat the eggs very light, add to them the apples, which must be finely chopped, the currants, sugar and bread crumbs, nutmeg and salt.
If the mixture should be too thick, add a little milk.
Pour the batter in a pan leaving a space at the top, tie a cloth tightly over the pan so as to exclude all the water, and let it boil three hours. Serve it with sweet sauce.
FRENCH PUDDING.
276. One quart of milk,
Ten table spoonsful of flour,
Eight eggs.
Beat the eggs very light, add them to the milk, with the flour. Butter a pan, pour in the mixture, and bake it. Serve it hot with sweet sauce.