The home cook book

Put your crusts and crumbs of bread into a bowl and cover them with milk. Set on the warm water tank or in the dish oven to soak for half an hour. Then mash the bread with a fork till all is a fine pulp. To two quarts of the pulp add a small cup of raisins, a small cup of currants, a large cup of milk, a couple of eggs well beaten, a teaspoon of salt, and sugar to taste. Guard against making it too sweet. Stir well, pour it into a buttered pudding dish and bake in a moderate oven one hour and a half, and serve hot. ORANGE BREAD PUDDING Soak a heaping teacup of fine breadcrumbs in a cup of cold water till the crumbs are soft. Grate over the breadcrumbs the yellow off the rind of three oranges. Take the soft broken pulp of five large oranges, or of six small ones, and stir in the crumbs. Stir together quarter of a cup of butter, a cup and a half of sugar, and the yolks of four eggs. Stir in the breadcrumbs and bake half an hour in a moderate oven. Beat the whites of the eggs stiff, add sugar to make a meringue, put on the pudding and let stand in a moderate oven ten minutes to brown. COTTAGE PUDDING Beat two eggs and stir well into them one teaspoon of butter, one cup of fresh milk, one pint of flour, and one and a half teaspoons of baking powder. Bake in a shallow, square tin, and serve fresh from the oven with a hot liquid sauce, or with "Sour Cream Sauce." CUSTARD AND CURRANT PUDDING Put in the bottom of a well-buttered pudding dish a layer of thin slices of bread and butter. Sprinkle over this some well-washed currants, and if you have it a few bits of candied orange peel. Lay in again thin slices of bread and butter and repeat the layer of the fruit. So continue to alternate till your dish is full, topping ofif with the currants. Over these layers pour a plain custard made from two or three eggs to a quart of milk, and sweetened and flavored to your taste. Pour gently in order not to disturb the layers of the pudding. Set in a moderate oven and bake half an hour, or until the custard is set, but not until it becomes watery. . BOILED FIG PUDDING Add to half a pound of suet half a pound of stale breadcrumbs, half a pound of sugar, and half a pound of figs chopped fine. Mix together. Next put in three beaten eggs and half a teaspoon of soda dissolved in one teacup of milk. Grate into this one small nutmeg. Add one wineglass of brandy (California), and last one teaspoon of cream of tartar. Grease a square pudding cloth lightly, sprinkle it with flour. Lay the cloth over a colander. Pour into it the pudding. Gather up the cloth and tie firmly, allowing a little space for the pudding to swell. Put it in a pot of boiling water. Fasten the ends of the cloth down with the coyer of the pot. Set a weight on top of it. Boil without stopping three hours. Serve with Hquid or hard sauce. The latter is preferred for this pudding. BAKED FLOUR PUDDING