My mother's cook book

Put the bread crumbs now into a bowl, and grate over them the rind of the lemons. Add to this the sugar, and then squeeze over all the juice of the lemons. Drop into the bowl one by one the yolks of the eggs, beating the mixture well while dropping them. Pour the cream over all, whip the whites of the eggs to a stiff froth and stir this in also, very lightly, when the mixture should be poured into the vegetable dish, the dish be placed in a moderate oven, and the pudding baked for thirty minutes. Sir Watkia Wynnes Pudding. — Three ounces of beef suet, six ounces of bread crumbs, four ounces of sugar, two eggs, one and one-half tablespoonfuls of Orange marmalade. Take the skin from the suet and chop it very finely. Put this when chopped into a bowl and add to it the bread crumbs and marmalade. In a separate bowl place the sugar and eggs, beating them very lightly together, when this should be poured into the bowl with the suet, bread crumbs and marmalade, and mixed thoroughly together. Grease the inside of a pudding mould with butter, pour the preparation into it, put on the cover of the mould and putting this into a saucepan containing enough boiling water to cover it, boil the pudding therein for one hour and a half. When done remove the mould from the saucepan and the pudding from the mould, and placing the latter upon [illustration: LLANBERRIES PUDDING.] a hot flat pudding dish, pour around it just before serving a lemon sauce ; to make which see directions on page 167. Bread and Butter Pudding. — Four slices of bread, one-half pint of milk, three eggs, one teaspoonful of lemon-juice, two ounces of currants, two ounces of sugar, two ounces of butter. Remove the crusts from the bread and spread each slice with the butter. Grease with butter the inside of a deep pudding dish and place a slice of bread in the bottom thereof. Sprinkle over this a layer of currants, when a slice of bread should be placed upon top of these, another layer of currants sprinkled over this, and repeating this process arrange all of the bread and currants into the dish. Beat together in a bowl until very light the sugar and eggs, add to these the milk and lemon-juice, and pour this mixture over the preparation in the pudding dish. Let them stand for one hour, in order that the bread may absorb the liquid poured upon it, after which it must be baked in a quick oven twenty minutes, This pudding may be eaten with milk or cream. Notes. — Currants should always be washed long enough before required foruse to enable them to become perfectly dry; otherwise they will cause a pudding or whatever they may be used in to be both sticky and heavy. They must be dried by exposure to the sun and air and not in an oven, as artificial heat hardens them, Llanberries Pudding. — One-quarter of a pound of butter, one-quarter of a pound of powdered sugar, one-quarter of a pound of flour, two eggs, three tablespoonfuls of orange marmalade, one teaspoonful of baking powder. First put the butter into a bowl and beat it with the I50 PUDDINGS, sugar to a cream. Stir into this a little of the flour and a little of the marmalade alternately until the full quantity of each is stirred in. Drop into this mixture then the yolks of the eggs, sprinkle over these the baking-powder and beat all thoroughly together. Whip the whites of the eggs to a stiff froth and stir this also into the bowl, taking care not to beat down the froth in the process. Grease with butter the inside of a pint and a half souffld tin, pour into it the pudding and bake in a moderate oven for one hour. Before placing the souffle tin into the oven, a band ot greased paper should be arranged around the top of the tin in order to keep the pudding from bursting over the sides should the heat of the oven cause it to rise quickly.