CURRANT PUDDING
Fill a small buttered baking-dish with thin slices of baker’s bread, buttered, and alternate layers of fresh currants, stewed and sweetened to taste. Have fruit on top. Cover and bake for half an hour in a moderate oven, cool, and serve with sugar and cream. Blackberries, blueberries, raspberries, gooseberries, and strawberries may be used in the same way.
CUSTARD PUDDING
Heat a pint of milk in a double boiler and thicken with a tablespoonful of cornstarch rubbed smooth in a little cold milk. Add a pinch of salt, half a cupful of sugar, half a teaspoonful of powdered cinnamon, take from the fire, cool, and add three eggs well-beaten. Turn into a buttered baking-dish and bake until a knife thrust into the centre of the pudding comes out clean. Serve very cold. Any other flavor may be used instead of cinnamon.
DATE PUDDING
Chop fine one cupful of suet. Add the yolks of two eggs beaten with a cupful of milk, a teaspoonful of cinnamon, a pinch of salt and half a nutmeg grated. Sift in three cupfuls of flour and a teaspoonful of baking-powder. Add a pound of washed, stoned, and and chopped dates dredged with flour, turn into a buttered mould, and steam for three hours. Serve hot with [Hard Sauce].
DATE CUSTARD PUDDING
Thicken a pint of milk with one tablespoonful of cornstarch rubbed smooth with a little cold milk, add the yolks of three eggs well-beaten with two tablespoonfuls of granulated sugar, and a teaspoonful of lemon extract. Take from the fire, add a tablespoonful of butter, turn into a buttered baking-dish, and bake brown. Cover with chopped dates and almonds or English walnuts, then with meringue flavored with lemon, and return to the oven until puffed and brown. Serve cold.
DANISH PUDDING
Wash a cupful of tapioca and soak it over night in six cupfuls of cold water. In the morning cook for an hour in a double boiler, stirring frequently. Add a pinch of salt, half a cupful of sugar, and one cupful of jelly. As soon as the jelly is melted mould, chill, and serve with whipped cream.