1 gill of cream.
Wine glass of brandy.
Spice and sugar to taste.—Mrs. Dr. J.
French Pudding.
Grate one pint stale bread. Pour over it one quart fresh milk, yolks of four eggs, rind of one lemon and part of juice, one teacup of sugar, piece of butter size of an egg. Mix all well, put in a pudding-dish and bake until it looks like custard. Then set it to cool, after which spread the top with jelly or preserves. Beat the whites of the four eggs to a stiff froth, adding the remaining juice of the lemon and three tablespoonfuls of sugar. Spread this on top the preserves, then put the pudding again in the oven and bake a light brown.—Mrs. C.
Fruit Pudding.
1 pint grated bread crumbs.
1 pound raisins.
¾ pound suet chopped fine.