The book of plain cooking

Infuse a strip of lemon peel in half a pint of milk for half an hour, then add three ounces of bread-crumbs, and boil for a few minutes. Add the yolks of four eggs and the whites of two, sugar to taste, and two or three tablespoonsful of brandy, and about two ounces of butter, and stir all well together. Put a good thick layer of any kind of preserve at the bottom of a pie-dish, pour the mixture over, and place in the oven to bake until set, let get cold before serving. m 290. Helena Pudding Grate very finely two ounces of bread-crumbs, over which pour three-quarters of a pint of boiling milk, and soak for half an hour. Then beat with a fork, adding one tablespoonful of powdered sugar, a piece of butter the size of a large egg, two ounces of finely-chopped candied lemon-peel, and the well-beaten yolks of three eggs. Spread a little apricot or other j am at the bottom of a pie-dish, and add the well-whisked whites of two of the eggs, and pour in the mixtures; place immediately in a moderate oven and bake for half an hour. 291. Baked Custard Pudding Allow six eggs to each pint of milk. Beat the yolks and whites separately. Then beat together, adding a slight dusting of flour or cornflour, and any flavouring liked. Line the pie-dish with a nice light crust. Introduce the custard, and grate thereon some nutmeg. Cover with small pieces of butter. Place in the oven, and cook very slowly, and serve cold. 292. Bread Pudding An excellent method of using up bread is to make a pudding — rich or very simple. Tho- roughly soak the bread in hot water, squeeze all the moisture away, place in a basin, and add sultanas, well-cleansed currants, sugar, grated lemon-peel, and powdered allspice. Mix all well together, then add some finely-chopped suet, and mix with well-beaten eggs. To make a more economical pudding, dripping may be substituted for the suet, and milk for the eggs, but in any case, well grease the pie-dish. 293. Boiled Bread and Butter Pudding Well butter a pudding-basin or mould, and line with thin slices of bread and butter. Sprinkle in some currants, and nearly fill the basin with layers of bread and butter, and currants or sultanas. Make a custard of two or three eggs and milk, in which beat up some sugar, grated lemon-peel and nutmeg, and pour over the bread and butter. Let it stand twenty minutes or half an hour, and then, if the bread has swollen enough to quite fill the basin, tie tightly with a pudding-cloth, plunge into boiling water, and boil quickly for an hour. Wine sauce may be served with it. 294. Rice Pudding Milk puddings may be made with eggs or without. It is a matter of taste. Rice needs much soaking, and is better simmered in milk before baking, with a small piece of lemonpeel. Place in the pie-dish, and add sugar and a morsel of any flavouring — vanilla is very nice — beat up the eggs, and add enough milk to fill the dish ; grate nutmeg over, and cover with small pieces of butter. Do not on any account put too much rice, or the pudding becomes stodgy. 295. Ground Rice Pudding