359. +Bread Fruit Pudding.+-- Pare off the crust from a 5-cent loaf of bread and cut the loaf into thin slices; spread the slices on both sides with any kind of fruit marmalade; butter a pudding form, sprinkle with bread crumbs and lay in the bread; stir 8 eggs with ½ cup sugar and the grated rind of 1 lemon until they foam; add by degrees 1 pint hot milk, stirring constantly; pour this over the bread, cover the form tightly and boil 1½ hours; serve with wine cream sauce.
360. +Bread Sponge Pudding.+-- Boil 1 cup milk with 1 tablespoonful butter; stir in while boiling 1 cup sifted flour and keep stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 4 tablespoonfuls sugar, the paste, ¼ pound well cleansed currants, a little nutmeg and grated lemon peel; pour ½ cup rum over 1 cup fine bread crumbs and add them to the above mixture with the beaten whites of the 5 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil in a tightly covered vessel of water for 2 hours; serve with wine cream, fruit or hard sauce; sufficient for 8 persons.
361. +Hanoverian Pudding.+-- Pare and quarter 6 large pippin or greening apples and cut them into fine slices; put them in a saucepan with 1 tablespoonful butter, ½ cup sugar, 1 tablespoonful well cleansed currants, 1 tablespoonful seedless raisins, 2 tablespoonfuls finely cut citron and the grated rind and juice of ½ lemon; stir this over the fire till the apples begin to get soft; add ½ cup raspberry or currant jelly and set aside to cool; soak ¼ pound bread (minus the crust) in water and press it out in a napkin; then place it in a saucepan with 1 tablespoonful butter and stir over the fire until the bread loosens itself from bottom of saucepan; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the bread (by spoonfuls); add lastly the beaten whites of the eggs; next butter a pudding dish and sprinkle with bread crumbs; put in a layer of bread mixture and over it a layer of apples; continue in this way until all is used; bake 40 minutes; serve with or without sauce.