Left-overs made palatable

Soak the crumbs in the water for thirty minutes, then add the juice and grated rind of the lemon. Beat the yolks of the eggs till thick and lemon-colored, add the sugar and suet and mix thoroughly. Add the other ingredients. Bake for an hour. Beat the whites of the eggs to a dry froth and make a meringue with three tablespoons of powdered sugar. Heap lightly on top of the pudding, dust with powdered sugar and brown delicately. Serve with a liquid sauce. 22 Left-Overs PRUNE AND BREAD PUDDING 2 cups prunes 8 slices buttered bread 2 eggs 4 tablespoons sugar 2 cups milk Nutmeg Soak the prunes over night, and in the morning remove the stones. Cover the bottom of a buttered baking dish with a layer of buttered bread cut in wide fingers. Cover with the prunes and a dust of nutmeg and sugar. Put in another layer of buttered bread, then prunes with sugar and nutmeg. Let the crust be bread with the buttered side up. Beat the eggs well, add the milk and pour over the pudding. Bake for an hour, covering the pudding with a plate for a half hour, then leaving it uncovered to crust. Serve with a hard sauce or lemon sauce. APPLE CUSTARD PUDDING 2 cups pared and quartered apples I cup stale bread crumbs 4 tablespoons sugar I tablespoon flour i tablespoon butter i egg J lemon i cup water Put the apples with the water in a granite saucepan and cook till the fruit mashes easily. Remove from the fire, add the sugar, butter, and the grated rind and juice of a lemon. Mix the flour with the bread crumbs and stir into the mixture. Beat the egg till it is light and add it last. Turn into a buttered dish and bake in a moderate oven for three-quarters of an hour. Serve hot with hard sauce. Made Palatable 23 PLUM PUDDING 1 cup suet I cup raisins 1 cup currants £ cup citron and candied orange peel I cup sugar 3 cups stale bread crumbs 4 eggs £ cup milk 4 tablespoons brandy I teaspoon cinnamon J teaspoon each of allspice, cloves and nutmeg Grated rind 1 lemon Chop the suet very fine. Seed the raisins. Slice the citron and orange peel, mix with the currants, sugar and bread crumbs, moisten with eggs well beaten, milk and brandy, then add the seasonings. Pour into a buttered mold. Steam four hours and serve with brandy sauce. FIG PUDDING 1 cup chopped figs J cup finely chopped suet 1 cup chopped apple J cup brown sugar i cup stale bread crumbs i cup milk 2 eggs f cup flour To the suet add the sugar, apple and figs. Pour the milk over the bread crumbs, and add the yolks of the eggs well beaten. Combine the mixtures, add the flour and the whites of the eggs beaten until stiff. Turn into a greased pudding mold and steam four hours. 24 Left-Overs ORANGE MARMALADE PUDDING I cup stale bread crumbs I cup orange marmalade £ cup chopped suet I teaspoon baking powder 1 cup flour i cup sugar i egg i£ cups milk Toss the dry ingredients together. Add the suet and marmalade, then stir in the milk and egg. Beat for five minutes. Pour into a buttered mold, cover tightly and steam for two hours. SCALLOPED APPLES 6 large tart apples 2 cups stale bread crumbs 2 tablespoons molasses £ cup hot water Pare the apples and cut in generous slices. Into a buttered baking dish put a layer of bread crumbs, then a layer of the sliced apples and a top layer of crumbs. Add the hot water to the molasses and pour it over the pudding. Bake for twenty minutes. BREAD PUDDING WITH RASPBERRY SAUCE 2 cups stale bread crumbs 2 cups milk 3 eggs Salt Soak the crumbs for half an hour in the milk. Beat the yolks of the eggs till thick and lemon-colored and add to the soaked crumbs with a pinch of salt. Beat in the whites of the eggs beaten to a stiff froth and bake, setting in a pan of hot water in a moderate Made Palatable 25