Modern cookery, in all its branches

Bread, 6 oz. ; butter, 1 oz. ; milk, 1 pint ; sugar, 3 oz. ; eggs, 5 yolks, 3 whites ; candied orange-rind, 2 oz. ; little nutmeg. Icing, 3 whites of eggs ; sugar, 3 tablespoonsful : baked, 1/2 hour [chap. xxi. ANOTHER BAKED BREAD PUDDING. Add to a pint of new milk a quarter of a pint of good cream, and pour them boiling on eight ounces of bread crumbs, and three of fresh butter; when these have stood half an hour covered with a plate, stir to them four ounces of sugar, six ounces of currants, one and a half of candied orange or citron, and five eggs. A GOOD SEMOULINA, OR SOUJEE PUDDING. Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy; continue the stirring from eight, to ten minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon ; next add the grated rind of a lemon, and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs ; pour it into a buttered dish, and bake it about half an hour in a moderate oven. Boil the soujee exactly as the semoulina. New milk, 1^ pint; semoulina, 2^ oz. ; 7 to 8 minutes. Sugar, oz. ; butter, 2 oz. ; rind of lemon ; eggs, 5 : baked in moderate oven, l hour. Or, soujee, 4 oz. ; other ingredients as above. FRENCH SEMOULINA PUDDING. Or Gateau de Semoule Infuse by the side of the fire in a quart of new milk, the very thin rind of a fine fresh lemon, and when it has stood for half an hour bring it slowly to a boil : simmer it for four or five minutes, then take out the lemon rind, and throw lightly into the milk, stirring it all the time, five ounces of the best quality of semoulina;* let it boil over a gentle fire for ten minutes, then add four ounces of sugar roughly powdered, three of fresh butter, and less than a small quarter-teaspoonful of salt ; boil the mixture for two or three additional minutes, keeping if stirred without ceasing ; take it from the fire, let it cool a little, and stir to it briskly, and by degrees, the yolks of six eggs and the whites of four well beaten together, and strained or prepared for use as directed at page 395, four or five bitter almonds, pounded with a little sugar, will heighten the flavour pleasantly to many tastes. When the pudding is nearly cold, pour * As we have had occasion to state in the previous pages of this volume, we have had semoulina, vermicelli, and various kinds of macaroni of first-rate quality, from Mr. Cobbett, 18, Pall Mall ; but they may, without doubt, be procured squally good from many other foreign warehouses. it gently into a stewpan or mould, prepared as for the Gateau de Riz of page 433, and bake it in a very gentle oven from an hour and a quarter to an hour and a half. SAXE-GOTHA PUDDING, OR TOURTE.