_Method._--Soak the bread in cold water until soft.
Squeeze it quite dry, and beat up with a fork.
Pour the boiling milk over.
Stir in the sugar and eggs, well beaten.
Then stir in the currants.
Bake in a pie-dish for two hours.
Baked Plum Pudding.
_Ingredients_-- lb. of finely-chopped suet.
lb. of flour.
lb. of raisins, stoned and chopped.
lb. of currants.
2 oz. of candied peel.
2 oz. of moist sugar.
1 egg.
2 teaspoonfuls of baking powder.
1 gill, or more, of milk.
_Method._--Put all the dry ingredients into a basin, and mix with the egg and milk; it must be quite stiff.
Bake in a greased baking-tin for one hour.
For serving, cut into squares, and dust them over with castor sugar.
Treacle Pudding.
_Ingredients_--1 lb. of flour.
lb of finely-chopped suet.
lb. of treacle.
oz. of ground ginger.
1 egg.
2 oz. of moist sugar.
1 gill of milk.
1 teaspoonful of baking powder.
_Method._--Put the dry ingredients into a basin.
Mix with the treacle and the egg well beaten with the milk.
Boil in a greased basin for four hours.
The egg may be omitted, if liked.
Plum Pudding.
_Ingredients_-- lb. of finely-chopped suet.
lb. of currants.
lb. of raisins, stoned and chopped.
6 oz. of flour.
6 oz. of bread-crumbs.
2 oz. of candied peel.
3 oz. of sugar.
1 gill of milk.
2 eggs.
teaspoonful of baking powder.
_Method._--Put the dry ingredients into a basin, and mix with the eggs and milk, well beaten together.
Boil in a cloth or basin for four hours.
Windsor Pudding.
_Ingredients_--2 oz. of semolina.
1 oz. of candied peel.
pint of milk.
lb. of treacle.
_Method._--Mix the milk smoothly with the semolina.
Then put it into a saucepan and stir until it thickens.
Add the treacle and candied peel; pour it into a pie-dish.
Bake for about thirty minutes.
Spring Pudding.
_Ingredients_--1 pint of gooseberries.
pint of milk.
4 oz. of moist sugar.
Slices of bread-and-b.u.t.ter.
_Method._--Stew the gooseberries with a very little water and the sugar for ten minutes.
Dip the bread into the milk, and lay a slice at the bottom of a pie-dish.
Put a layer of gooseberries on it.