The handy dictionary of cookery

a pint of boiling milk ; soak them ten minutes. Beat up an egg, add it when the mixture is cool. Grease a basin thoroughly ; put the pudding mixture into it ; cover with a greased paper. Have enough boiling water to come half way up the basin in a saucepan, and steam for two hours. Take care to have a tightly fitting lid, and add more boiling water as it reduces. Pudding, Bread and Butter. Butter a pie-dish, place in it some currants, then some thin slices of bread and butter, lightly, taking care to put the buttered side downwards ; sprinkle a few currants between the layers of bread and butter. When the dish is about three parts full pour slowly and carefully over it the following custard : — Beat well two eggs with a tablespoonful of sugar. Pour over them three-quarters of a pint of boiling milk, flavoured with lemon rind, and a little grated nutmeg; stir well together; allow the bread and butter to soak in it half an hour before baking it. Put it into a slow oven to bake twenty minutes. Pudding, Cabinet, Cold. Wet a mould with cold water, and decorate the bottom with dried cherries or any kind of fruit ; lay in some slices of spongecake lightly across up to the top of the mould. Make a custard with half a pint of boiling milk poured on to two well-beaten eggs and stirred over the fire till thick ; it must not be allowed to boil or it will curdle. Melt one ounce of gelatine in half a pint of warm milk; when it is cool, strain it to the custard, and add two ounces of sugar. Pour this carefully and slowly over the sponge cake so as to soak it thoroughly well; set aside to get cold. Turn out on a crystal dish and serve cold. Pudding, Cabinet, Hot. Boil one pint of milk in a clean pan with a piece of the yellow part of a lemon to flavour it ; pour over three wellbeaten eggs, a tablespoon ful of sugar, and a little grated nutmeg. Butter a mould or basin, ornament it with stoned raisins ; cut some slices of bread and butter into fingers, lay some lightly in the mould, sprinkle between each layer of bread and butter some sultanas. When the mould is full, pour in the custard, cover the top with a lid or buttered paper ; place it in a saucepan of boiling water, allowing the water to come only half way up the sides of the mould ; steam it thirty-five minutes. Turn it out of the mould and serve with the following custard sauce : — Beat two eggs with a tablespoonful of sugar, and pour over them half a pint of boiling milk, stirring briskly all the time ; return it to the pan ; stir over the fire a few seconds till thick. Do not allow it to boil, or it will curdle. Pudding, Canary. Take three eggs and their weight in sugar and butter ; cream the butter and sugar together. Add the rind of one lemon grated, the yolks and whites beaten together, and lastly, the weight of two eggs in flour. Pour in a greased mould, cover it with a greased paper, and steam two hours, allowing the boiling water to come half way up the sides of the mould. Pudding, Cheese.