Ingredients: Six ounces of bread-crumbs, six ounces of sugar, six ounces of raisins or currants, six ounces of butter cut in small pieces, or beef suet chopped fine, six large apples chopped, one table-spoonful of flour, six eggs, one table-spoonful of cinnamon, one tea-spoonful of ground cloves.
Flour the fruit. Mix eggs and sugar together, and the suet and apples; then mix all, adding the beaten whites of the eggs the last thing. Boil it in a form or bag three hours, or bake it two hours. Serve with brandy-sauce.
A Spiced Apple-pudding.
Ingredients: Three tea-cupfuls of bread-crumbs, three tea-cupfuls of apples chopped, one tea-cupful of sugar, one-quarter of a pound of raisins, perhaps a little citron, two table-spoonfuls of brandy, one table-spoonful of ground cinnamon, half a tea-spoonful of ground cloves, one tea-spoonful of mace, two or three eggs beaten separately.
Cook the bread-crumbs a few minutes with a pint of milk before adding the other ingredients; add the whites of the eggs the last thing before baking. Bake half an hour, if the oven is quite hot. Serve with any sweet sauce.
Cottage-pudding.
Ingredients: One cupful of sugar, one and one-half cupfuls of flour, one table-spoonful of butter, one half-cupful of milk, two eggs beaten separately, one tea-spoonful of baking-powder, or one half-tea-spoonful of soda, and one tea-spoonful of cream of tartar. Brandy or wine sauce.
Minute-pudding.
Ingredients: One quart of milk, salt, two eggs, about a pint of flour.
Beat the eggs well; add the flour and enough milk to make it smooth. Butter the saucepan, and put in the remainder of the milk well salted; when it boils, stir in the flour, eggs, etc., lightly; let it cook well. It should be of the consistency of thick corn mush. Serve immediately with the following simple sauce, viz., milk sweetened to taste, and flavored with grated nutmeg.