The Apsley cookery book

Two ounces of Butter (or Albene) One and a half ounces of moist Sugar. Little Nutmeg. Pour the milk on the bread, let it stand a few minutes, then mash it up. Mix the sugar and butter together, and add all to the bread and milk ; mix well and put in a well-buttered dish, and bake one and a half hours in a moderate oven. 225. Bread Pudding a la Francaise (Baked). Ingredients . One pound of stale pieces of Bread. One pint of boiling Milk. Two ounces of Butter, or Albene. Whites of three Eggs. One ounce of candied Peel. Essence of Vanilla or Cinnamon to taste. Put the pieces of bread into a basin and pour over the boiling milk and cover with a plate ; let them stand for twenty minutes, and then add the butter and eggs beaten to a stiff froth. Finely shred the candied peel and put in also the flavouring. Mix thoroughly and pour into a well -greased mould and steam for three hours. Turn out carefully, and serve with jam or sauce. 226. Candied Fruit Pudding. Ingredients . Quarter of a pound of candied Fruit. Quarter of a pound of Bread-crumbs. Two ounces of Butter Two ounces of Flour. Two whites of Eggs. Half a pint of Milk. Any kind of candied fruit that is getting a little damp to use at dessert will do for this pudding ; if it is large it should be shredded, but if cherries are used they may just be cut in halves. Mix the flour with the bread-crumbs and the candied fruit. Make the milk hot and melt the butter in it, and pour it over the bread-crumbs, &c. Now beat the eggs to a stiff froth and mix it well with the other ingredients. Have ready a buttered mould and pour in the mixture, and steam for three hours. One of the wine sauces, or plain sweet white sauce, may be served with this pudding. 227. Carrot Pudding (No. i). Ingredients. Twelve ounces of Carrots. Eight ounces of grated Breadcrumbs. Two and a half ounces Albene. A little grated Nutmeg. One and a half ounces Sugar. Three ounces Currants. Three ounces Sultanas. Whites of three Eggs. Well cook the carrots and then grate or pass through a sieve. Chop up the Albene, pass the bread-crumbs through a sieve ; pick over currants and sultanas, mix all together with the sugar and nutmeg. Well beat the whites of eggs and add last of all, with a little milk if not moist enough. Put into a well-greased mould and steam for four hours. 228. Carrot Pudding (No. 2). Ingredients . Foui* ounces of Carrots. Four ounces of Cake-crumbs. One breakfast-cupful of Milk. Half a wineglassful of Sherry. Two ounces of Sugar. Half an ounce of candied Peel (or crystallised Cherries). Boil the carrots until tender, drain, and pass through a sieve ; add the cake-crumbs (any stale pieces of plain cake). Pat the milk on to boil with the sugar, pour over the cake-crumbs and carrot, mix well, add the sherry. Bake in a well-buttered pie-dish for half an hour. Garnish the top with candied peel (or cherries) before putting into oven. 229. Casserolle of Apples. Ingredients. Two pounds of Apples. Quarter of an ounce of Vegetable Gelatine. One teaspoonful of Essence of Ginger. Six ounces of Sugar.