The art of cooking

Cut the crust from the slices of bread, and place one of them in the bottom of a deep pudding dish. Spread over this a tablespoonful of the jam, and so arrange alternate layers of bread and jam, one upon the other in the dish, until the given quantities of each are filled into it. Put the com starch and sugar into a bowl, and moistening them with a tablespoonful of the milk, mix these together. Drop into this mixture the eggs, and beat all with a fork until very light. Put the remainder of the milk into a small saucepan aver the fire, and when it boils pour it over the mixture in the bowl, stirring all the time while pouring. Pour the liquid preparation now over the bread and jam in the pudding dish, and placing the pudding dish into a quick oven, bake its contents for half an hour. Serve in the dish in which the pudding is prepared. English Plum Pudding.— One-half pound of bread crumbs, one-half pound of beef suet, one-half pound of flour, one-half pound of sugar, one-half pound of raisins, one-half pound of currants, one teaspoonful of powdered cinnamon, one teaspoonful of powdered ginger, one-quarter pound of citron, rind of one lemon, one gill of milk, four eggs, one-half teaspoonful of baking-powder, one-quarter of a nutmeg. Chop the suet, after taking oflF the skin very finely, and put it together with the flour and bread crumbs into AMBER PUDDING. a large bowl. Seed the raisins, wash and dry the currants thoroughly and mix these together, grate the lemon-rind and the nutmeg over them, and adding the ginger and cinnamon, mix all thoroughly together. Stir the fruit mixture into the bowl with the suet, add to this compound the sugar, baking-powder and citron, which must be cut into small thin pieces ; in a separate bowl beat the eggs until very light, add to them the milk, and when these are thoroughly blended, pour the liquid over the preparation in the large bowl, and stir all well together. Grease a quart pudding mould with butter, put the pudding into it and shut the cover securely over it, then plunging the mould into a large saucepan filled with boiling water, let the pudding boil therein for four hours. When done, the pudding should be turned out upon a hot platter and served with brandy sauce, to prepare which, directions will be found on page 167. Note, — Plum puddings are prettier when boiled in a mould, but the tradition^ plum pudding is boiled in a double pudding cloth greased with butter for the purpose, and served with plain brandy poured over and around it, which is fired and the pudding so enveloped in the historical blaze of glory. Amber Pudding.^ — Two pounds of apples, six ounces of flour, three ounces of butter, one gill of cold water, four eggs, rind of one lemon, three ounces of sugar, one-half teaspoonful of baking powder, one grain of salt. Pare, quarter, and core the apples. Put into a small saucepan two ounces of sugar and half of the cold water, and place this over the fire ; when it boils put into it the apples and the lemon rind. Cover the saucepan and let its contents simmer very slowly until the apples are cooked, and while they are cooking, mix together upon a mixing board the flour and butter ; add to this the baking powder and salt, and knead all to a light dough with the remaining cold water. Roll this dough out very thinly, cut it into strips about three inches wide, and wetting the edges of a pudding dish with cold water, line them with the strips of dough, also cut some small lozenges from the fragments of dough remaining, and place them ornamentally around, on the rim of dough. Take the apples from the saucepan, and pouring them into a sieve, rub them through it, in order to make them perfectly smooth.