D.

Two cups of flour in which is sifted a heaping teaspoonful of baking
powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir
the flour gradually into the milk, and beat hard for five minutes. Beat
yolks and whites separately, and then add to batter. Have the
pudding-boiler buttered. Pour in the batter, and boil steadily for two
hours. It may also be baked an hour in a buttered pudding-dish. Serve at
once, when done, with a liquid sauce.

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.