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1036
Enquire within upon everything
·
Robert Kemp Philp
483
1274.
Elegant
Bread
Pudding.
Take
light
white
bread,
and
cut
it
in
thin
slices.
Put
into
a
pudding
shape
a
layer
of
any
sort
of
preserve,
then
a
slice
of
bread,
and
repeat
until
the
mould
is
almost
full.
Pour
over
all
a
pint
of
warm
milk,
in
which
four
beaten
eggs
have
been
mixed;
cover
the
mould
with
a
piece
of
linen,
place
it
in
a
saucepan
with
a
little
boiling
water,
let
it
boil
twenty
minutes,
and
serve
with
pudding
sauce.
1275.
Economical
Family
Pudding.
Bruise
with
a
wooden
spoon,
through
a
cullender,
six
large
or
twelve
middle-sized
boiled
potatoes;
beat
four
eggs,
mix
with
a
pint
of
good
milk,
stir
in
the
potatoes;
sugar
and
seasoning
to
taste;
butter
the
dish;
bake
half
an
hour.
A
little
Scotch
marmalade
makes
a
delicious
accompaniment.
1276.
Batter
Pudding.
Take
of
flour,
four
ounces;
a
teaspoonful
of
baking
powder;
a
little
sugar,
and
one
egg.
Mix
with
milk
to
a
thin
batter,
and
bake
in
a
well-buttered
tin,
in
a
brisk
oven,
half
an
hour.
A
few
currants
may
be
strewed
in
the
bottom
of
the
tin
if
preferred.
1277.
Batter
Pudding,
Baked
or
Boiled.
Six
ounces
of
fine
flour,
a
little
salt,
and
three
eggs;
beat
well
with
a
little
milk,
added
by
degrees
until
it
is
the
thickness
of
cream;
put
into
a
buttered
dish:
bake
three-quarters
of
an
hour:
or
if
boiled
put
it
into
a
buttered
and
floured
basin,
tied
over
with
a
cloth;
boil
one
hour
and
a
half
or
more.
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