Cookery for every household

Put the bread-crumbs into a basin with half the sugar, melt the butter in the milk, pour them over, and allow the mixture to soak a few minutes. Then add the yolks of eggs and mix them well in. Grease a pie dish and put a layer of marmalade at the bottom of it. Then put in half the bread-crumb mixture, more marmalade, and the remainder of the breadcrumb mixture on the top. Wipe round the edges of the dish and bake the pudding in a moderate oven until it feels firm to the touch. Whip the whites of the eggs to a stiff froth, add to them the other tablespoonful of sugar, and pile this meringue on the top of the pudding. Return it to a cool oven to dry and brown the meringue. Sprinkle with sugar and serve hot. Time to cook, about £ hour. Sufficient for 4 or 5 persons. Probable cost, 7 d. 1825. Bread and Chocolate Pudding 2 tea-cupfuls breadcrumbs. 4 tea-cupfuls milk. 2 to 3 oz. chocolate. 2 table-sps. sugar. 2 eggs. Vanilla. A pinch of salt. Grate or shred the chocolate, put it into a small saucepan with about two table-spoonfuls of milk or water, and let it dissolve slowly by the side of the fire. Put the bread-crumbs into a basin, heat the milk, pour it over them and let them soak for half an hour. Then beat them up with a fork, adding the sugar, chocolate, salt, and a few drops of vanilla. Now stir in the yolks of the two eggs and lastly the whites beaten to a stiff froth. Pour the mixture into a greased pie dish, sprinkle the top with a few shred almonds and bake in a moderate oven until firm to the touch and nicely browned. Time to bake, 15 to 20 minutes. Sufficient for 3 or 4 persons. Probable cost, 8 d. 1826. Brown Betty 6 oz. browned breadcrumbs. 1| lbs. apples. 2 oz. butter. 2 table-sps. golden syrup. \ tea-sp. cinnamon. 1 gill of water. Peel, core, and slice the apples thinly, and put a layer of them into a pie dish. Sprinkle some of the bread-crumbs over this, and lay on a few small pieces of butter. Then put in more apples, and repeat these alternate layers until all the apples and bread-crumbs are used up. The last layer should be bread-crumbs. Mix the syrup, water, and cinnamon together, and pour them over the top. Sprinkle with sugar, and put some more butter on the top. Place the pudding in a tin containing hot water, and bake in a moderate oven until the apples are soft. Serve with cream or milk. Time to bake, about 1 hour. Sufficient for 4 or 5 persons. Probable cost, 9 d. 1827. Carrot Pudding (Baked) 3 oz. bread-crumbs. [ 1 gill milk. 2 eggs. 1 oz. castor sugar. 2 carrots (medium). 1 oz. butter. | 1 tea-sp. ground ginger. Put the bread-crumbs, butter, and sugar into a basin, boil the milk and pour it over them. Allow these to soak, and meanwhile clean and grate the carrots (uncooked). Add them to the other mixture with the ginger and yolks of eggs, and, lastly, stir in the whites beaten to a stiff froth. Pour the mixture into a buttered dish, and bake in a moderate oven until firm to the touch and nicely browned. Sprinkle with sugar and serve with custard or ginger sauce. Time to bake, 15 to 20 minutes. Sufficient for 4 persons. Probable cost, 6 d. 1828. Baked Chocolate Pudding 1 tea-cupful breadcrumbs. 2 table-sps. grated chocolate. A pinch of salt. \ pt. milk. 2 table-sps. sugar. 2 or 3 drops vanilla. 2 eggs. Some scraps of pastry, i doz. sweet almonds.