The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

the whole well together, flour the inside of your pudding bag, and put the pudding in. The bag should not be more than two thirds full, as the pudding swells considerably while boiling. The pudding should be put into a pot of boiling water, and boiled an hour and a half without intermission; if allowed to stop it will be heavy. 212. _A Plain Baked Bread Pudding._ Pound rusked bread, and put five heaping table spoonsful of it to a quart of milk, three beaten eggs, four table spoonsful of sugar, half a tea spoonful of salt, half a nutmeg, and a table spoonful of melted butter. Bake it an hour and a half; it is good without the eggs, if baked two hours and a half. It does not require any sauce. 213. _A Rich Bread Pudding._ Cut a loaf of baker's bread into thin slices, spread butter on both sides; lay them in a buttered pudding dish, and on each layer strew Zante currants, or stoned raisins, and citron cut into small pieces. Beat eight eggs with six table spoonsful of sugar rolled free from lumps; mix them with three pints of milk, and a grated nutmeg. Turn the whole over the bread and let it stand until the bread has absorbed most of the milk, then bake it about three quarters of an hour. 214. _Flour Pudding._ Into a pint and a half of flour, stir gradually a quart of milk; stir it till free from lumps, then add seven beaten eggs, a couple of tea spoonsful of salt, and a grated nutmeg. A pudding made in this manner is good either baked or boiled; it takes two hours to boil and one to bake it. It should be eaten as soon as cooked or it will be heavy. This as well as all other kinds of boiled puddings should not be put into the pot until the water boils and should not be allowed to stop for a moment, if the water wastes much in boiling, fill the pot up with boiling water. A pudding bag