Another method for making bread pudding is to butter thin slices of
stale bread, spread with a little jam or sprinkle a few currants (well
washed) over each layer, lay them in a pudding dish, pour over a quart
of milk, to which has been added 3 well beaten eggs, 1/2 cup sugar.
Bake until the custard thickens. This pudding may be served either hot
or cold.


STEAMED APPLE PUDDING.

3 pints pared and quartered apples.
1/2 pint flour.
1/2 cup sugar.
1 tbsp. butter.
1/4 of a grated nutmeg.
1/2 cup milk.
1/2 pint water.
1/4 tsp. salt.
2 (l.) tsps. baking powder.

Put the apples, water, sugar, and nutmeg into a porcelain or granite
saucepan and set on the fire. When the apples begin to boil, set back
where they will cook gently. Mix the flour, salt and baking powder
together. Rub the butter into this dry mixture, wet with the milk,
stir quickly into a soft dough. Press or roll the dough lightly into a
round piece about the size of the top of the saucepan. Lay this on the
apples; put on a close cover and continue cooking gently for 30
minutes. The crust may be lifted to a plate for a moment, the apples
turned into a pudding dish, then placing the crust over the top. To be
served with lemon or nutmeg sauce.