Cut five slices of light bread across the loaf, very thin; spread them thick with butter; cut the slices in two or four parts; butter a dish and lay them in with a few dried currants between each slice. Lay them so that the top will be even, and not quite as high as the dish; pour over them a quart of custard made with boiled milk, and five or six eggs, and flavored with peach and nutmeg. It will bake in less than an hour. Some persons prefer to toast the bread.
Cottage.
One teacup of sweet milk, three of flour, one coffee-cup of brown sugar, one egg, one table-spoonful of butter, half a teaspoonful of saleratus. Melt the butter. Dissolve the saleratus in a little of the milk, and stir it in after the other ingredients are mixed. Bake half an hour. To be eaten with sweet sauce.
Another (more rich).
One teacup of sugar, three table-spoonfuls of melted butter, one egg, one teacup of milk, two heaping cups of flour, a teaspoonful of saleratus or soda, and two of cream of tartar. If it is made with sour milk, the cream of tartar is to be left out.
Cocoanut.
Grate a cocoanut, and save the milk. Boil a quart of milk and pour upon it; add five eggs, with a coffee-cup of sugar beaten in them, an ounce of butter, two table-spoonfuls of rose-water, a little salt. If you have cream and plenty of eggs, make it of cream instead of milk, and add three more eggs, and any essence or spice you choose, and bake in one dish nearly an hour; or make a nice paste, and bake it in three deep plates like squash pies, forty minutes.
Cracker.
To a pint of boiled milk, put four crackers, pounded and sifted, three eggs, and a small teaspoonful of salt. Add whortleberries if convenient, and in that case, half of another cracker. Make a sweet sauce. Bake half an hour, or forty minutes. The same mixture made with cold milk is a nice pudding boiled an hour and a half.
Another.