Butter a half melon mould, or quart basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter, &c. as in the above; and steam it an hour and a half.
Vermicelli Pudding.
Boil a pint of milk, with lemon-peel and cinnamon; sweeten with loaf-sugar; strain through a sieve, and add a quarter of a pound of vermicelli; boil ten minutes; then put in the yelks of five, and the whites of three eggs; mix well together, and steam it one hour and a quarter: the same may be baked half an hour.
Bread Pudding.
Make a pint of bread-crumbs; put them in a stew-pan with as much milk as will cover them, the peel of a lemon, a little nutmeg grated, and a small piece of cinnamon; boil about ten minutes; sweeten with powdered loaf-sugar; take out the cinnamon, and put in four eggs; beat all well together, and bake half an hour, or boil rather more than an hour.
Custard Pudding.
Boil a pint of milk, and a quarter of a pint of good cream; thicken with flour and water made perfectly smooth, till it is stiff enough to bear an egg on it; break in the yelks of five eggs; sweeten with powdered loaf-sugar; grate in a little nutmeg and the peel of a lemon: add half a glass of good brandy; then whip the whites of the five eggs till quite stiff, and mix gently all together: line a pie-dish with good puff paste, and bake half an hour.
N.B. Ground rice, potato flour, panada, and all puddings made from powders, are, or may be, prepared in the same way.