PUDDINGS AND SWEETS Aunt Mary's Pudding. One pint of milk, three ounces of bread crumbs, three eggs well beaten, two table-spoonfuls of white sugar; spread some strawberry jam, or other preserve, at the bottom of a pie-dish. Then pour the milk nearly boiling on the bread crumbs; when cool enough stir in the eggs; pour this on the preserve, grate a little nutmeg on the top, and bake half an hour. Alexandra Pudding. Split a dozen apricots in half, remove the stones, and gently simmer the fruit till soft in a very little water; have ready a pint of hot cream, and pour it upon the grated crumb of a penny roll, and two stale penny sponge-cakes; add three ounces of white sugar, and when nearly cold add the yolks of four eggs, well beaten, and a glass of white wine; bruise the fruit and half of their kernels; mix the fruit and other ingredients together; put a layer of puff paste round a piedish, pour in the pudding, and bake for half an hour. B |