The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

make a fine pudding instead of raisins, either with suet or bread pudding.--Another and richer. Pour half a pint of scalding milk, on half a pint of bread crumbs, and cover it up for an hour. Beat up four eggs, and when strained, add to the bread, with a tea-spoonful of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of almonds beaten with orange-flower water, half an ounce of orange, of lemon, and of citron. Butter a bason that will exactly hold it, flour the cloth, tie it tight over, and boil the pudding an hour. BREAD SAUCE. Boil a large onion quartered, with some black pepper and milk, till the onion is quite a pap. Pour the milk on white stale-bread grated, and cover it. In an hour put it into a saucepan, with a good piece of butter mixed with a little flour: boil the whole up together, and serve with it. BREAD SOUP. Boil some pieces of bread crust in a quart of water, with a small piece of butter. Beat it with a spoon, and keep it boiling till the bread and water be well mixed: then season it with a little salt. [Illustration: _PATENT BREWING MACHINE._ A _The Machine ready for use, with the Cover raised._ B _Moveable Fire place._ C _Cylindrical Boiler to be placed on_ B, _with its Cover_ D. E _Extracting perforated Cylinder to be placed within_ C. F _Centre for ditto._ G. G _Coolers, one to pack within the other._] BREAD AND BUTTER PUDDING. Spread some butter on slices of bread, and lay them in a dish, with currants between each layer. To make it rich, add some sliced citron, orange, or lemon. Pour over an unboiled custard of milk, two or three eggs, a few corns of pimento, and a very little ratifia, two hours at least before it is to be baked, and lade it over to soak the bread. A paste round the edge makes all puddings look better, but it is not necessary. BREAD AND RICE PUDDING. Boil a