5. Bread, and Butter Pudding. — Fill a pie-dish with thin slices of bread and hutter. To 20 units milk allow 2 units egg✪ Bread and Butter Pudding. Boil the milk, stir-to the egg. Pour the cusbird over the bread and butter at least two hours before baking. If the bread soaks up all the custard more must he added. Bake. 6. Brown Bread German Pudding.— Eight units brown bread- crumbs, 4 of sugar, 10 of whipped cream, 8 of eggs✪ Brown Bread German Pudding. Mix in a basin, previously heating the whites of the eggs to a froth. Butter a round mould, strew with crumbs, and fill the mould with alternate layers of the mixture, and any kind of fruit that is not very acid. Bake and turn out. Serve hot or cold. Cherries are the fruit in the German recipe, but stoned lic/iees will do, or sliced peaches. Failing fresh fruit, jam may he used. The mixtui-e should be flavoured to suit the fruit. 7. Cassel Puddings.— Four units of flour, eggs, butter, and sugar✪ Cassel Puddings. Beat the butter to a cream, add sugar and the yokes of tlie eggs, whi.sk till white, dredge in the flour, add the beaten whites, and bake in small upright moulds called dariol pans. If half-patent flour (see Bread and Cake.s) he used, the puddings will be super- excellent. Serve turned out with raspberry or any fruit syrup round. They can he varied in a number of ways, with chopi>ed ]>reserved ginger, almonds, cherries, &c., or the mixture may he \ baked in one large tin, soaked with liqueurs, and decorated with cherries, &c. Each of these puddings has a different name, hut the « mixture is the same. It is the foundiition of all baked cake pudding.>^. 5. 8. Charlotte of Apples.— Si.ysided moulds are best for this I favourite dislij but a round one will do. It is^ however^ des>iiable f that the sides should not he (juite perpendicular, as in a cake S Housekeeper and Cook 305 mould, but slope into a narrow bottom. Butter the mould well, cut a slice of bread about one-eigbtli of an inch thick to fit the bottom of the mould, dip it in clarified butter, and lay in neatly. Then with oblong slices, not more than one-sixteenth of an inch thick, fill in the sides of the mould, dipping each slice in clarified butter, placing it upright in the mould, and overlapping the next slice a little. Fill the mould with a good apple marmalade, cut a slice of bread to fit the top✪ Charlotte of Apples, and bake in a brisk oven. The marmalade is made by stewing apples to a pulp, adding lemon juice, sugar, and a little butter. It must be reduced to quite a stiff paste, and is vastly improved by a little quince marmalade. If made with apple chips, they only require to be well soaked and then packed into the mould. 9. Danish Pudding.— Four units ground almonds, 4 units sugar, 2 units butter, 8 units eggs✪ Danish Pudding. Beat well. Lay two inches of apple marmalade in the bottom of a papered and buttered mould, or the same amount soaked apple chips, pour in the mixtiu'e, and bake ; serve with whipped ci’eam.

AI-modernized reading of the original text

5. Bread, and Butter Pudding. — Fill a pie-dish with thin slices of bread and hutter. To 20 units milk allow 2 units egg. Boil the milk, stir into the egg. Pour the cusbird over the bread and butter at least two hours before baking. If the bread soaks up all the custard more must he added. Bake. 6. Brown Bread German Pudding.— Eight units brown breadcrumbs, 4 of sugar, 10 of whipped cream, 8 of eggs. Mix in a basin, previously heating the whites of the eggs to a froth. Butter a round mould, strew with crumbs, and fill the mould with alternate layers of the mixture, and any kind of fruit that is not very acid. Bake and turn out. Serve hot or cold. Cherries are the fruit in the German recipe, but stoned lichees will do, or sliced peaches. Failing fresh fruit, jam may he used. The mixture should be flavoured to suit the fruit. 7. Cassel Puddings.— Four units of flour, eggs, butter, and sugar. Beat the butter to a cream, add sugar and the yolks of tlie eggs, whisk till white, dredge in the flour, add the beaten whites, and bake in small upright moulds called dariol pans. If half-patent flour (see Bread and Cake.s) he used, the puddings will be superexcellent. Serve turned out with raspberry or any fruit syrup round. They can he varied in a number of ways, with chopped ]>reserved ginger, almonds, cherries, &c., or the mixture may he \ baked in one large tin, soaked with liqueurs, and decorated with cherries, &c. Each of these puddings has a different name, hut the « mixture is the same. It is the foundiition of all baked cake puddings.^. 5. 8. Charlotte of Apples.— Six-sided moulds are best for this I favourite dislij but a round one will do. It is, however, desirable f that the sides should not he (juite perpendicular, as in a cake S Housekeeper and Cook 305 mould, but slope into a narrow bottom. Butter the mould well, cut a slice of bread about one-eighth of an inch thick to fit the bottom of the mould, dip it in clarified butter, and lay in neatly. Then with oblong slices, not more than one-sixteenth of an inch thick, fill in the sides of the mould, dipping each slice in clarified butter, placing it upright in the mould, and overlapping the next slice a little. Fill the mould with a good apple marmalade, cut a slice of bread to fit the top, and bake in a brisk oven. The marmalade is made by stewing apples to a pulp, adding lemon juice, sugar, and a little butter. It must be reduced to quite a stiff paste, and is vastly improved by a little quince marmalade. If made with apple chips, they only require to be well soaked and then packed into the mould. 9. Danish Pudding.— Four units ground almonds, 4 units sugar, 2 units butter, 8 units eggs. Beat well. Lay two inches of apple marmalade in the bottom of a papered and buttered mould, or the same amount soaked apple chips, pour in the mixture, and bake ; serve with whipped ci’eam.

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