BAILEY.
Lemon-Meringue Pudding.
9 cupfuls stale-bread crumbs, 9 cupfuls cold water, 1 lemon, cupful sugar, 3 eggs, cupful chopped suet, 3 tablespoonfuls powdered sugar.
Soak the crumbs in water thirty minutes, then add juice and grated rind of the lemon. Beat the yolks of eggs till thick and lemon-colored, add sugar and suet, and mix thoroughly. Add the other ingredients. Bake an hour. Beat the whites of eggs to a dry froth and make a meringue with 3 tablespoonfuls powdered sugar. Heap lightly on top of the pudding, dust with powdered sugar, and brown delicately. Serve with a liquid sauce.
Prune-and-Bread Pudding.
2 cupfuls prunes, 8 slices buttered bread, 2 eggs, 4 tablespoonfuls sugar, 2 cupfuls milk, Nutmeg.
Soak the prunes over night, and in the morning remove the stones. Cover the bottom of a buttered baking dish with a layer of buttered bread cut in vride fingers. Cover with prunes and a dust of nutmeg and sugar. Put in another layer of buttered bread, then prunes with sugar and nutmeg. Let the crust be bread with the buttered side up. Beat the eggs well, add the milk, and pour over the pudding. Bake an hour, covering the pudding with a plate for half an hour, then leaving it uncovered to crust. Serve with hard sauce or lemon sauce.
Apple-Custard Pudding.
9 cupfuls pared and quartered apples, 1 cupful stale-bread crumbs, 4 tablespoonfuls sugar, 1 tablespoonful flour, 1 tablespoonful butter, 1 egg, lemon, i cupful water.
Put the apples with water in a granite saucepan and cook till the fruit mashes easily. Remove from the fire, add sugar, butter, and the grated rind and juice of a lemon. Mix the flour with bread crumbs and stir into the mixture. Beat the egg till light, and add it last. Turn into a buttered dish, and bake in a moderate oven three quarters of an hour. Serve hot with hard sauce.
Fig Pudding.
1 cupful chopped figs, 1 cupful finely chopped suet, 1 cupful chopped apple, 1 cupful brown sugar, 1 cupful stale-bread crumbs, cupful milk, 9 eggs, cupful flour.
To the suet add the sugar, apple, and figs. Pour the milk over the bread crumbs, and add the yolks of eggs well beaten. Combine the mix
tures, add the flour and the whites of eggs beaten until stiff. Turn into a greased pudding mold and steam in a covered steamer four hours.
Orauge-Marmalade Pudding.
1 cupful stale-bread crumbs, 1 cupful orange marmalade, 1 cupful chopped suet, 1 teaspoonful Calumet baking powder, 1 cupful flour, 1 cupful sugar, cupfuls milk.
Toss the dry ingredients together. Add the suet and marmalade, then stir in the milk and egg. Beat five minutes. Put into a buttered mold, cover tightly, and steam two hours.
Scalloped Apples.
6 large tart apples, 9 cupfuls stale-bread crumbs, 2 tablespoonfuls molasses, 1 cupful hot water.
Pare the apples and cut in gener ous slices. Into a buttered baking dish put a layer of bread crumbs, then a layer of sliced apples, and a top layer of crumbs. Add the hot water to the molasses and pour it over the pudding. Bake twenty min utes.
Bread Pudding with Raspberry Sauce.
2 cupfuls stale-bread crumbs, 2 cupfuls milk, 3 eggs, Salt.
Soak the crumbs half an hour in milk. Beat the yolks of the eggs till thick and lemon-colored and add to the soaked crumbs with a pinch salt. Cut in the whites of eggs beaten to a stiff froth, and bake, setting in a pan of hot water in a moderate oven, forty minutes. Put no sugar in this pudding; the sauce supplies all the necessary sweetness.
Raspberry Sauce.
3 tablespoonfuls powdered sugar, 11 tablespoonfuls butter, 1 cupful red raspberries, Juice 1 lemon.
Cream the sugar and butter to gether. Mash the fruit, and beat in with the sugar and butter. Add the lemon juice, and beat till very light and frothy.
Apple Dowdy.
1 loaf stale brown bread, 8 large tart apples, 1 teaspoonful cinnamon, 1 cupful dark-brown sugar, I cupful cold water, 9 tablespoonfuls butter.
Cut the bread in thin slices and pare off the crusts. Butter each slice. Lay them into a buttered bak ing dish till it is neatly lined. Inside put the apples, pared and sliced, sug ar, cinnamon, dust of salt, and pour water over all. Cover the top with bread, buttered side up. Bake slowly an hour. Serve hot with liquid or hard sauce.