SUNDERLAND PUDDINGS.

Are merely puffs or pop-overs eaten with sauce.  See p. 209.

BREAD PUDDING.

One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon; a little grated nutmeg; a saltspoonful of salt.

Soak the crumbs in the milk for an hour or two; mix the spice and salt with the sugar, and beat the eggs with it, stirring them slowly into the milk.  Butter a pudding-dish; pour in the mixture; and bake half an hour, or till done.  Try with a knife-blade, as in general directions.  The whites may be kept out for a meringue, allowing half a teacup of powdered sugar to them.  By using fresh bread-crumbs and four eggs, this becomes what is known as “Queen of Puddings.”  As soon as done, spread the top with half a cup of any acid jelly, and cover with the whites which have been beaten stiff, with a teacupful of sugar.  Brown slightly in the oven.  Half a pound of raisins may be added.

BREAD-AND-BUTTER PUDDING.

Fill a pudding-dish two-thirds full with very thin slices of bread and butter.  A cupful of currants or dried cherries may be sprinkled between the slices.  Make a custard of two eggs beaten with a cup of sugar; add a quart of milk, and pour over the bread.  Cover with a plate, and set on the back of the stove an hour; then bake from half to three-quarters of an hour.  Serve very hot, as it falls when cool.

BREAD-AND-APPLE PUDDING.

Butter a deep pudding-dish, and put first a layer of crumbs, then one of any good acid apple, sliced rather thin, and so on till the dish is nearly full.  Six or eight apples and a quart of fresh crumbs will fill a two-quart dish.  Dissolve a cup of sugar and one teaspoonful of cinnamon in one pint of boiling water, and pour into the dish.  Let the pudding stand half an hour to swell; then bake till brown,—­about three-quarters of an hour,—­and eat with liquid sauce.  It can be made with slices of bread and butter, instead of crumbs.

BIRD’S-NEST PUDDING.

Wash one teacupful of tapioca, and put it in one quart of cold water to soak for several hours.  Pare and core as many good apples as will fit in a two-quart buttered pudding-dish.  When the tapioca is softened, add a cupful of sugar, a pinch of salt, and half a teaspoonful of cinnamon, and pour over the apples.  Bake an hour, and eat with or without sauce.

TAPIOCA PUDDING.

One quart of milk; one teacupful of tapioca; three eggs; a cup of sugar; a teaspoonful of salt; a tablespoonful of butter; a teaspoonful of lemon extract.

Wash the tapioca, and soak in the milk for two hours, setting it on the back of the stove to swell.  Beat eggs and sugar together, reserving whites for a meringue if liked; melt the butter, and add, and stir into the milk.  Bake half an hour.  Sago pudding is made in the same way.