Bread Pudding. (No. 1.)

One quart of grated bread crumbs, one quart of milk, yolks of four eggs well beaten, butter size of an egg, one cup of sugar, two teaspoonfuls of Equity baking-powder, and two teaspoonfuls of extract of lemon; mix all well together and bake. Beat the whites of the eggs with a cupful of powdered sugar, flavor with one teaspoonful of extract of orange or lemon, cover the pudding with it, and bake until a light brown.

Bread Pudding. (No. 2.)

One quart of sweet milk, two cups of fine bread crumbs (stale and dry), four eggs, two tablespoonfuls of melted butter, nutmeg to taste, one-fourth teaspoon of soda, dissolved in hot water. Beat the yolks very light, and, having soaked the bread crumbs well in milk, stir with the yolks, then add the butter and seasoning, with the soda, lastly the whites of the eggs. Bake to a fine brown, and eat hot, with pudding sauce.

Bread And Butter Pudding

Take six slices of bread and butter them; take a pudding-dish and fill it with alternate layers of bread and fruit, raisins or currants; when the dish is full, make a good custard of one quart of milk, four well beaten eggs, one cup of sugar, and spices to suit taste; pour this over the pudding, and bake in a slow oven till done. It is very nice made with cherries, gooseberries, or any other kind of fruit.