Keep a kettle of boiling water to fill up the pot as may be required. When the pudding is done, take it out of the pot, dip it for an instant in cold water, untie the bag, and turn it out on a dish.
275. Six eggs, Six apples, Six ounces of bread crumbs, Six ounces of currants, Six ounces of sugar, Nutmeg to the taste, Half a salt spoonful of salt.
Beat the eggs very light, add to them the apples, which must be finely chopped, the currants, sugar and bread crumbs, nutmeg and salt.
If the mixture should be too thick, add a little milk.
Pour the batter in a pan leaving a space at the top, tie a cloth tightly over the pan so as to exclude all the water, and let it boil three hours. Serve it with sweet sauce.
276. One quart of milk, Ten table spoonsful of flour, Eight eggs.
Beat the eggs very light, add them to the milk, with the flour. Butter a pan, pour in the mixture, and bake it. Serve it hot with sweet sauce.
277. A quarter of a pound of sago, Three pints of milk, Eight eggs, Sugar to the taste, A quarter of a pound of butter, Half a pound of currants, Half a tea spoonful of nutmeg and cinnamon mixed.
Pick and wash the sago, and pour over it enough warm water to cover it. Put it in a warm place, and let it stand for three hours to soak.
Wash, pick, and dry your currants, and sift flour over them.
Boil the sago in the milk until it is completely incorporated with it. Add the butter and stand it away to cool. Beat the eggs, and stir them into the milk; add the sugar, fruit, and spice.
Butter a deep dish, pour in the mixture and bake it.
278. One-half of a four cent baker's loaf, One quart of milk, Three eggs, One gill of dried currants, Sugar to the taste.
Boil the milk, slice the bread, and pour the boiling milk over it. Stand it away to cool.
Beat the eggs, and add them and the sugar when the milk is cool. Wash, pick and flour the currants, and stir them in to the mixture. Put it in a pudding dish, and bake it half an hour in a moderate oven. Serve it with or without sweet sauce.
279. Cut off the cob one dozen ears of green corn whilst in the milky state. Beat five eggs very light, add to them one quart of milk, with sugar to the taste, stir in the grains of corn, butter thoroughly the bottom and sides of a pudding pan, pour in the mixture, and bake it in a very moderate oven for three hours. It may be eaten with any kind of sweet sauce; or the sugar may be left out of the pudding, and then it may be eaten hot for breakfast with butter.