½-pint bread crumbs.
Grated rind of 1 lemon.
1-oz. butter.
1-pint boiling milk.
1 tablespoonful sugar.
Yolks of 2 eggs.
Butter a dish, pour in the mixture and bake until set. Beat the whites of eggs and pile on the top of pudding and put in the oven to brown.
12. Curd Pudding.
1-lb. curd.
3 tablespoonsful bread crumbs.
1 tablespoonful milk.
2-oz. butter.
2 tablespoonsful sugar.
2 eggs.
Mix all together, and bake 20 minutes in the dish. Good either hot or cold.
13. Chocolate Blanc Mange.
1-oz. gelatine.
1-pint milk.
2-oz. grated chocolate or cocoa.
¼-lb. sugar.
Dissolve the gelatine in half of the pint of milk. Grate the chocolate and mix it and the sugar to a smooth paste with a little milk. Place the gelatine on the fire with rest of milk and when nearly boiling add the chocolate, &c. Boil for 12 minutes, stirring all the time one way. Put in a mould.
14. Suet Dumplings.
½-lb. suet.
¾-lb. flour.