The book of plain cooking

Cut the bread into thin slices, butter them, and place in a pie-dish. Add a little marmalade or jam. Mix one or two eggs with milk and a little vanilla or lemon flavouring and sugar. Pour this on the bread and butter, etc. Then add another layer of bread and butter, placing on it a few sultanas or currants, a little grated nutmeg, and some small pieces of butter, and then bake gently. This is also very nice cold, and should turn out easily if the dish be buttered before the first layer is put in. 280. Harvest Pudding This is a very useful and economical pudding, and seasonable any time. It consists of half a pound of flour, and the same quantity of finely-chopped suet, three quarters of an ounce of ground ginger, three tablespoonsful of treacle, half a teaspoonful of carbonate of soda, and half a teacup of oatmeal. Mix all well together with a teacup of milk, and boil from three to four hours. 281. Berkshire Pudding Make a batter, and introduce to it a little rhubarb, cut fine, and some green gooseberries, also a small quantity of raspberry jam and sugar. Beat all well together, then put in a well-greased tin, and bake. If it would be preferable, a little finely-chopped suet may be added, and found to be a great improvement. 282. Suffolk Dumplings Suffolk dumplings are simply flour and water, and a little salt mixed lightly together, rolled into balls, and dropped into boiling water, and boiled for twenty minutes. 283. Baked Treacle Pudding Make a good dripping or lard crust, and place a layer in a well-greased tin, to which add some golden syrup. Fill the tin with alternate layers of crust and syrup, then cover with crust, and bake slowly. A little powdered ginger may be added. 284. Boiled Treacle Pudding Well grease a mould or pudding-basin, and line it with a good suet crust. Pour in a little golden syrup, and then place another layer of crust, pouring on some more syrup, and so on until the basin is quite full. Wrap over with the crust, and tie down with a pudding-cloth ; put into boiling water, and boil fast for four or five hours. 285. Fig Pudding Chop finely six ounces of figs and a quarter of a pound of suet, and add a quarter of a pound of bread-crumbs, and well mix all together with two eggs, and boil for three hours. 286. Sultana Pudding Take six ounces of flour, three ounces of sultanas, three ounces of chopped suet, an ounce of sugar, and a teaspoonful of baking powder. Mix with an egg and a little milk into a stiff dough, and place in a well-greased mould or basin, and boil for three hours. 287. Ginger Pudding Shred very finely a quarter of a pound of suet, and add to it half a pound of flour, a quarter of a pound of moist sugar, and a tablespoonful of ground ginger. Stir these ingredients well together, and place them dry in a well buttered mould or basin, and boil for three hours. 288. Boiled Lemon Pudding Mix well together a quarter of a pound of flour, the same quantity of sugar, bread-crumbs, sultanas, finely-chopped suet, and a half teaspoonful of carbonate of soda. Add to these ingredients the finely-grated rind of two lemons and their juice, thoroughly strained, and an egg, and enough milk to make it moist enough. Beat all well together, and put in a greased mould, and cover with buttered paper, and steam for two hours. 289. Manchester Pudding