Method.—Take the tops and stalks from the gooseberries, and boil them with the sugar and water until soft.
Rub them through a hair sieve.
Mix in the milk, or cream, gradually; and serve on a glass dish.
Apricot Pudding.
- Ingredients—¼ lb. of finely-chopped suet.
- ½ lb. of bread-crumbs.
- 3 eggs.
- 8 tablespoonfuls of apricot jam.
- 1 glass of sherry.
- 2 oz. of sugar.
Method.—Put the suet, bread-crumbs, and sugar into a basin, and mix with the eggs, well beaten, apricot and sherry.
Put the mixture into a greased pudding-mould and boil for two hours.
Stale-Bread Pudding.
- Ingredients—½ lb. scraps of bread.
- 1 quart of boiling milk.
- 2 eggs.
- 2 oz. of sugar.
- ¼ lb. of currants.
Method.—Soak the bread in cold water until soft.