CHERRY BREAD
Fill a deep pudding-dish with alternate layers of buttered bread and sour cherries, stoned, and stewed with sugar.
Pack the dish in ice, and half freeze the mixture, which will become a semi-jelly. It is eaten with thick cream.
LEMON RICE PUDDING
Boil a half pint of rice in a quart of milk till very soft. Add to it while hot the yolks of three eggs, three large tablespoonfuls of sugar, the grated rind of two lemons, and a little salt. If too thick, add a little cold milk. It should be a little thicker than a boiled custard. Turn it into a pudding-dish.
Beat the whites of the eggs very stiff with eight tablespoonfuls of sugar and the juice of the two lemons, and brown the top delicately in the oven. Set on ice and eat very cold.
BERMUDA PUDDING
Weigh two eggs, and allow the same weight in sugar and flour, and the weight of one egg in butter. Beat the butter and sugar to a cream, add the eggs beaten to a froth, and lastly the flour, in which half a teaspoonful of Royal Baking Powder has been mixed. Stir till perfectly smooth; then add a heaping tablespoonful of orange marmalade; pour into a buttered mold; cover with buttered paper, and steam gently for an hour and a half. Serve with wine sauce.
RICE AND ORANGE-MARMALADE PUDDING
Simmer a quarter of a pint of rice in a quart of milk till it is very soft and thick. Add a teaspoonful of salt, four tablespoonfuls of sugar, a little cream, and let all cool together a few minutes. Pour into a pudding-dish and bake till set.