Part 55 (1/2)

Boil for one hour, or longer: the length of time will depend on the fruit used.

Any fresh fruit may be subst.i.tuted for the apple.

Raspberry Pudding.

_Ingredients_--1 pint of raspberries.

3 oz. of sugar.

Thin slices of bread.

A little milk.

_Method._--Pick the stalks from the raspberries, and mix them with the sugar.

Put them and the bread in alternate layers in a pie-dish, moistening the bread with a little milk.

Bake for half an hour.

Note.--This pudding is very good served with cream or custards. The bottled raspberries may be used instead of fresh fruit.

Lemon Pudding.

_Ingredients_-- lb. of bread-crumbs.

lb. of finely-chopped suet.

lb. of castor sugar.

The grated rind of one lemon, and the juice of two.

2 eggs.

Enough milk to mix it.

_Method._--Put the bread-crumbs and suet into a basin.

Add sugar, grated lemon-rind, and juice.

Mix the pudding with the two eggs, well beaten, and a very little milk.

Boil it for one hour and a half.

This pudding may be served with a wine or sweet sauce (_see_ Sauces).

Marmalade Pudding.

_Ingredients_-- lb. of flour.

lb. of bread-crumbs.

lb. of finely-chopped suet.

lb. of moist sugar.

lb. of marmalade.

2 eggs.

The grated rind of a lemon.