313. +Cottage Pudding (boiled).+-- Prepare a batter the same as in foregoing recipe, butter a pudding form, sprinkle with bread crumbs and pour in the mixture; the form should be about ¾ full; boil 2 hours and serve with following sauce:--Stir ½ cup butter with 1½ cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.
314. +Cottage Apple Pudding.+-- Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.
315. +Batter Fruit Pudding.+-- ¼ pound butter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, ½ cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir butter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; butter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce. NOTE.--The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.
316. +Prince Regent Pudding.+-- After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, ¼ pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well buttered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.
317. +Layer Pudding (German style).+-- Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; butter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together ½ cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and ½ teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next butter a pudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1½ hours; serve with hard or cherry sauce; sufficient for 12 persons.