V Put the milk into a small saucepan and bring it to the boiling point, and putting the bread crumbs into a basin, throw over them the boiling milk. Place in a separate bowl the yolks of eggs, and with them the sugar, and beat these well together., Whip the whites of the eggs into a stiff froth, and mix them lightly together with the yolks and sugar. Add to this the essence of vanilla, and mix this together with the soaked bread crumbs and milk, stirring all thoroughly. Pour the pudding now into the mould, cover the' mouth of it with a piece of greased kitchen paper, place the mould into a saucepan containing sufficient water to reach half way up its sides,' and bqil the pudding therein for one hour and twenty minutes. When done, take the mould from the water, and let- ting it cool for a moment, turn the pudding out upon a hot platter and serve with a jam sauce, the recipe for making which, will be found upon page 167. Cabinet Pudding. — One dozen lady fingers, one ounce of ratifias, four eggs, one ounce of sugar, three ounces of stale Qake, one pint of milk, one teaspoonful of essence of vanilla, one dozen preserved cherries. Grease the sides and bottom of the interior of a pint and a half souffl6 tin. Arrange in the bottom of this the cherries,>o that when the pudding is turned out they may garnish its top. Line the mould with the lady fin- gers, placing them perpendicularly around with their flat sides against the sides of the mould. Break up what remains of the lady fingers and throw the pieces into the LEMON PV DOING. 1 47 centre of the mould. Crush the ratiiias in the hand, and throw them in also, and upon this, the stale cake broken into small irregular pieces. Put the sugar into a bowl, and with it the eggs, beating these together until very light with a fork. When this is beaten, add to it the milk and vanilla, pour this mixture into the mould slowly, letting it have time to soak into the cake, and so making room enough for all of the liquid. When filled, cover the mould with a piece of greased kitchen paper, and standing it into a saucepan containing sufficient boiling water to reach half way up the sides of the tin, allow the pudding to boil in this for one hour and twenty minutes. When done, remove the mould from the saucepan, let it cool a moment, and then turning the pudding out upon a flat pudding dish, serve it immediately with a lemon sauce poured around, the directions for making which, will be found among the sweet sauces, page 167. Iiemon Fudding.-^Six ounces of flour, three ounces of butter, one-half gill of cold water, one grain of salt, three lemons; three ounces of bread crumbs^ five ounces of powdered sugar, one gill of cream, yolks of six eggs✪ Lemon Pudding, whites of two eggs. ' Put the flour upon a mixing board and rub into it the ^ butter with the hands. Add to this the grain of salt, and making a little well in the centre of the flour, pour into it the cold water and knead all into a light dough. When kneaded, flour a rolling-pin and roll the dough out very thinly. Wet the edges of a vegetable dish with cold water, cut some strips from the paste three inches in width, and line with this the edge of the dish all aroun^, 148 PUDDINGS. Cut also from the dough some small lozenges about the size of a thimble top, and arrange these around the dish upon the lining of dough, letting them slightly overlap each other in describing the circle.

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V Put the milk into a small saucepan and bring it to the boiling point, and putting the bread crumbs into a basin, throw over them the boiling milk. Place in a separate bowl the yolks of eggs, and with them the sugar, and beat these well together., Whip the whites of the eggs into a stiff froth, and mix them lightly together with the yolks and sugar. Add to this the essence of vanilla, and mix this together with the soaked bread crumbs and milk, stirring all thoroughly. Pour the pudding now into the mould, cover the' mouth of it with a piece of greased kitchen paper, place the mould into a saucepan containing sufficient water to reach half way up its sides,' and bqil the pudding therein for one hour and twenty minutes. When done, take the mould from the water, and let- ting it cool for a moment, turn the pudding out upon a hot platter and serve with a jam sauce, the recipe for making which, will be found upon page 167. Cabinet Pudding. — One dozen lady fingers, one ounce of ratifias, four eggs, one ounce of sugar, three ounces of stale Qake, one pint of milk, one teaspoonful of essence of vanilla, one dozen preserved cherries. Grease the sides and bottom of the interior of a pint and a half souffl6 tin. Arrange in the bottom of this the cherries,>o that when the pudding is turned out they may garnish its top. Line the mould with the lady fin- gers, placing them perpendicularly around with their flat sides against the sides of the mould. Break up what remains of the lady fingers and throw the pieces into the LEMON PV DOING. 1 47 centre of the mould. Crush the ratiiias in the hand, and throw them in also, and upon this, the stale cake broken into small irregular pieces. Put the sugar into a bowl, and with it the eggs, beating these together until very light with a fork. When this is beaten, add to it the milk and vanilla, pour this mixture into the mould slowly, letting it have time to soak into the cake, and so making room enough for all of the liquid. When filled, cover the mould with a piece of greased kitchen paper, and standing it into a saucepan containing sufficient boiling water to reach half way up the sides of the tin, allow the pudding to boil in this for one hour and twenty minutes. When done, remove the mould from the saucepan, let it cool a moment, and then turning the pudding out upon a flat pudding dish, serve it immediately with a lemon sauce poured around, the directions for making which, will be found among the sweet sauces, page 167. Iiemon Fudding.-^Six ounces of flour, three ounces of butter, one-half gill of cold water, one grain of salt, three lemons; three ounces of bread crumbs^ five ounces of powdered sugar, one gill of cream, yolks of six eggs, whites of two eggs. ' Put the flour upon a mixing board and rub into it the ^ butter with the hands. Add to this the grain of salt, and making a little well in the centre of the flour, pour into it the cold water and knead all into a light dough. When kneaded, flour a rolling-pin and roll the dough out very thinly. Wet the edges of a vegetable dish with cold water, cut some strips from the paste three inches in width, and line with this the edge of the dish all aroun^, 148 PUDDINGS. Cut also from the dough some small lozenges about the size of a thimble top, and arrange these around the dish upon the lining of dough, letting them slightly overlap each other in describing the circle.

My mother's cook book