Butter a baking-dish, cut slices of light bread very thin, buttering them before cutting. Put them in the dish, strewing over each separate layer, currants, citron, raisins, and sugar. When the dish is full, pour over it an unboiled custard of milk and eggs, sweetened to the taste. Saturate the bread completely with this, then pour on a glass of brandy and bake a light brown. This pudding is very nice made of stale pound or sponge cake instead of light bread.—Mrs. M. C. C.
Mrs. Spence's Pudding. (Original.)
One pint grated bread crumbs put into one quart fresh sweet milk. Beat the yolks of five eggs very light. Add one teacup of sugar to them. Stir in the milk and crumbs and add three-quarters of a pound clipped raisins and one-quarter of a pound sliced citron. Season with mace. Bake nicely.
Whip the whites of the five eggs to a stiff froth. Add one teacup pulverized sugar and season with extract of vanilla. Put this over the pudding and set in the stove again to brown it slightly. Serve hot with a rich sauce made of sugar and butter seasoned with nutmeg and Madeira wine.
Teacup Pudding.
1 teacup grated bread.
1 teacup raisins.
1 teacup chopped apples.
1 teacup chopped suet.
3 eggs.