(c) 1 lb. breadcrumbs, 1 lb. raisins, 1 lb. currants, 1 pint milk, six eggs, 4 oz. butter, and 1 lb. sugar. Pour the boiling milk on the breadcrumbs, cover with a plate and let it remain for 1 hour; then add the butter, currants, raisins stoned and cut a little, and the sugar; mix all well together, adding candied fruit, a little grated lemon peel, and spice, and the eggs well beaten; boil 4 hours in a buttered basin or mould, and serve with sweet sauce. If it be requisite to add a little flour, boil an hour longer.
(d) Grate 3 oz. breadcrumbs, and pour over them ¾ pint boiling milk, in which a lump of butter, the size of an egg, has been dissolved. Soak for ½ hour; then add 1 tablespoonful moist sugar, and the yolks of 3 well beaten eggs; beat with a fork for 3 minutes; spread a layer of any kind of jam 1 in. thick at the bottom of a pie-dish, not greased. Pour the mixture over the jam, and then heap on the top the whites of the 3 eggs well whisked with a little castor sugar. Bake in a gentle oven for ½ hour, taking care the bottom of the oven is not hot enough to scorch the jam.
(e) Make a quantity of breadcrumbs by rubbing the crumb of a stale loaf through a fine wire sieve; put 1 pint milk and 1 oz. fresh butter into a saucepan on the fire, with sugar to taste, and the thin rind of a lemon, cut if possible in one piece; when the milk boils strew breadcrumbs into it until a thick porridge is obtained; turn it out into a basin. When cold remove the lemon rind, and stir in one by one the yolks of 4 eggs, mix well, then stir in the whites of 2 eggs beaten up to a stiff froth and a small quantity of candied citron peel cut very thin. Have a plain mould, buttered and breadcrumbed very carefully all over, pour the composition into it, and bake it about ½ hour. To be eaten hot or cold.
(f) Line the bottom and sides of a basin with slices of bread; mix a pot of jam with a little hot water, put a layer of the jam in the basin, then a layer of bread, then more jam; continue this until the basin is full; put a plate on the top. Turn out the next day, and serve with custard round it.
(g) 6 oz. stale brown breadcrumbs, 6 oz. fresh butter, 4 eggs (the yolks and whites whisked separately), ½ oz. powdered cinnamon, ½ lb. coarsest brown sugar. Cream the butter, then mix well with the sugar till quite smooth, add the well-beaten eggs, and stir in gradually the other ingredients. Steam the pudding for 2 hours or even more (it cannot be too much done). When turned out, pour melted cherry jam over it, and serve hot.
(h) Cut the crust from slices of a dry tin loaf ¼ in. thick; spread with butter slightly and cover thickly with preserve. Take a quart mould and butter perfectly—to look well the mould should be marked plainly in broad flutes. Pile the prepared bread lightly in the mould, having first cut it in diamonds as for sippets. Beat 4 eggs with a pint of milk, sweeten and pour over the bread. Lay a buttered paper on the top, and after standing ½ hour cook in boiling water for 1 hour. A cloth should be tied over the mould above the paper, and the water should only reach ¾ of the mould. A clear arrowroot sauce flavoured with sherry should be served with it, and a large spoonful of fresh jam spread on the top when turned out.
(i) Take 1 egg, its weight in fresh butter (melted), its weight in flour, 1 dessertspoonful marmalade, 1 ditto raspberry jam, the weight of the egg in breadcrumbs, and 1 teaspoonful soda carbonate. Break the egg and beat it up well; add the melted butter, the flour, the breadcrumbs, and the jam and marmalade; beat all up well together, and, lastly, put in the soda carbonate. Butter a basin, pour in the mixture, tie it down well, and steam it in a saucepan for 1½ hour. Turn out and serve with custard sauce. This is a light and delicious little pudding, and can be of course made larger by using double or treble the quantities. It turns out quite dark, and light as a feather. It is also nice with fruit sauce of any kind.
(j) Break the bread into small pieces and pour on them as much boiling water or milk as will soak them well. Let these stand till the liquid is cool, press it out, and mash the bread till it is quite free from lumps. Measure this pulp, and to every quart stir in ½ teaspoonful salt, 1 teaspoonful grated nutmeg, 3 oz. moist sugar, mix all well together, and put it into a well-buttered pie-dish. Break 1½ oz. butter in small pieces over the top; bake in a moderate oven 1½ hour. Or, to every ¾ pint pulp add 1½ pint milk, sugar to taste, 4 eggs, 1 oz. butter; pour the milk boiling on the bread, let it stand till cold, add the other ingredients, beat well, and put into a buttered basin, tie it down tightly, plunge it into boiling water, boil for 1¼ hour.
Brioche.—Dissolve 1 oz. German yeast in ½ pint tepid water, strain and mix with it enough flour to form a light dough, put this sponge to rise in a warm place in a basin covered up with a cloth. When it has risen to double its size, put 1 lb. flour on the pastry slab, make a hollow in the centre, place the sponge in it with 1 lb. fresh butter just warmed sufficiently to make it liquid, ¼ oz. salt, 1 gill milk, and 10 eggs; work all lightly together into a paste, adding more flour if needful, to the consistency of bread dough, roll it into a ball, and put it by for 3 hours covered up in a warm place. Then flatten it out, fold up the edges towards the centre, and make it into a ball again, repeating this operation 3 times. The last time take rather less than ¼ of the paste away, make the remainder into a round cake, flatten it slightly, and place the lesser portion on the top, wetting the under side of it. The brioche should look like a cottage loaf. Glaze it all over with egg, and bake it on a buttered tin in a quick oven about ¾ hour.
Brown or Quay Pudding.—2 eggs, their weight in flour and butter, the weight of one in sugar; beat the butter to a cream with the sugar, add the eggs well beaten, stir in the flour, then stir in 2 tablespoonfuls raspberry jam or jelly. Just before putting the pudding into the mould, beat in ½ teaspoonful soda carbonate. Boil or steam for 1¾ hour. Leave plenty of room for the pudding to rise in the mould. Serve with wine or sweet sauce. If preferred, put 2 tablespoonfuls nice treacle or golden syrup, with ½ teaspoonful ground ginger, instead of the raspberry jam.