- 1 pint ripe or nearly ripe gooseberries.
- 6 or 8 slices toasted stale bread.
- 1 cup milk.
- ½ cup sugar.
- 1 tablespoonful butter, melted.
Stew the gooseberries ten minutes—very slowly, not to break them. Cut your slices of bread to fit your pudding-dish, and toast to a light brown on both sides. (Cut off all the crust before toasting.) Dip each slice, while hot, in milk, and spread with the melted butter. Cover the bottom of the dish with them; put next a layer of the gooseberries, sprinkled thickly with sugar; more toast, more berries, and so on, until the dish is full. Cover closely and steam in a moderate oven twenty or twenty-five minutes. Turn out upon a hot dish and pour over it a good pudding-sauce.
This is considered a wholesome breakfast dish, and is certainly good. In this case omit the sauce, sift powdered sugar over the top, and eat with the same.
Newark Pudding.
- 1 cup fine bread-crumbs soaked in a pint of the milk.
- 1 quart of milk.
- 5 eggs.
- 2 tablespoonfuls rice-flour.
- ½ lb. raisins seeded, cut in two, and dredged with flour.
- Vanilla or bitter almond extract.
- 2 tablespoonfuls melted butter, and a half-teaspoonful soda.
Beat the yolks light; add the soaked bread-crumbs and milk; stir to a smooth batter, put in the rice-flour, wet up first with cold milk; the reserved pint of milk, the seasoning, butter, the fruit, lastly the whites whipped stiff. Bake an hour in a buttered mould; turn out and pour sauce over it, serving hard sauce also with it.
Or,
You may boil the mixture two hours in a floured cloth or buttered mould.
Baked Plum Pudding.
- 1¼ lb. of flour.
- 1 lb. raisins seeded, cut in two, and dredged with flour.
- ½ lb. suet, freed from strings and powdered.
- 1 cup sugar.
- 2 oz. citron, shred fine.
- 5 eggs—whites and yolks beaten separately.
- Nutmeg, cinnamon, and cloves—one teaspoonful each.
- Milk to make a thick batter of the flour. Begin with two cups, and add more if necessary.