22. Imperial Pudding.
Grate 6-oz. bread crumbs, pare, core and slice 6-oz. apples. Well grease pie dish, strew bread crumbs over the bottom and sides, cut a thin slice of bread and lay in the bottom of dish on the crumbs, put layer of apples and grate some nutmeg and strew 1 tablespoonful sugar over the apples; next, layer of crumbs, then apples, &c., finishing with crumbs. Mix 1 egg with ½-pint milk, pour over pudding, put a piece of dripping on the top, place in the oven, and bake ¾ hour. Turn out on hot dish.
23. Fig Pudding, (No. 1.)
¼-lb. flour.
¼-lb. suet.
¼-lb. bread crumbs.
6-oz. chopped figs.
Mix with 2 eggs, and boil 2 or 3 hours.
24. Sultana Pudding.
6-oz. flour.
3-oz. sultanas.
1 teaspoonful baking powder.
3-oz. suet.
1-oz. sugar.
1 egg.
Make to stiff dough with a little milk, and boil 3 hours.
25. Trieste Pudding.
Pare and core 1-lb. apples and stew in a little water and sugar to taste with a few cloves. When cool mix a teacupful of bread crumbs and yolks of 2 eggs with the apple. The bread should absorb the apple juice, if not add more bread. Warm 1-oz. butter and stir in. Place in greased dish, and bake 40 minutes. Whip whites of eggs to stiff froth, pile on the pudding and lightly brown.