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Tansy Pudding

This is an old-fashioned dish seldom to be met with at modern tables. Pound a handful of green tansy with three or four young spinach-leaves, and squeeze out the juice. Pour a pint of boiling milk over a quarter of a pound of bread-crumbs, and let it stand until cool. Add two ounces of butter, a glassful of brandy, two table-spoonfuls of sugar, the juice of half a lemon, and two table-spoonfuls of the tansy-juice. Mix these ingredients thoroughly, then add four well-beaten eggs. Pour the pudding into a buttered dish, and bake in a well-heated oven. Serve very hot, and sift powdered sugar thickly over the top of the pudding. A superior tansy pudding may be made by flavouring the milk with pounded almonds, and lining the edges of the dish with puff-paste before putting in the mixture. At old-fashioned tables the ordinary batter pudding may occasionally be seen coloured and flavoured with tansy-juice. Tansy-leaves have a peculiar bitter taste, and are said to act as a tonic. Time to bake, about three-quarters of an hour. Probable cost, 1s. 3d., exclusive of the brandy. Sufficient for three or four persons.