| ¾ cup sugar | ¼ teaspoon salt |
| 2 slices toast | ½ teaspoon nutmeg |
| 2 cups hot milk | 1 egg |
| 1 tablespoon butter |
Caramelize sugar; cut each slice of toast in quarters, dip in caramel, and arrange in baking dish; add milk to caramel remaining in pan, and stir until dissolved; add butter, salt, nutmeg, and egg slightly beaten; pour over toast, and bake in slow oven about half an hour. Serve with cream, rich milk, or liquid sauce.
548.—STEAMED CHOCOLATE PUDDING
| ½ cup sugar | 1 cup flour |
| 1 tablespoon melted butter | 1½ teaspoons baking powder |
| 1 beaten egg | ½ teaspoon cinnamon |
| ½ cup milk | 1 square melted chocolate |
| 1/8 teaspoon salt |
Mix in order given, put in pudding mold, cover closely, and steam one hour. Serve with cream or Soft Sauce (see No. 617).
549.—COTTAGE PUDDING
| ¼ cup shortening | 2 cups flour |
| ½ cup sugar | 4 teaspoons baking powder |
| 1 egg | ¼ teaspoon salt |
| ¾ cup milk |
Cream the butter; add the sugar and the well-beaten egg, and beat well; add the milk and then the flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot oven in pudding dish about half an hour, or in individual tins about twenty minutes. Serve with hot liquid sauce.
550.—STEAMED FIG PUDDING
| ½ cup shortening | 1 teaspoon cinnamon |
| ½ cup sugar | ½ teaspoon nutmeg |
| 1 egg well beaten | ½ teaspoon salt |
| 1 cup milk | 1 pound figs chopped |
| ½ cup molasses | ¼ cup currants |
| 2½ cups flour | ½ cup flour |
| 5 teaspoons baking powder |