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Belle Pudding

Take some stale bread, remove all crust and reduce the white portion to fine light crumbs.

Butter the right number of cups or individual molds, put in the bottom of each a candied cherry or a slice of some home fruit such as canned or preserved peaches drained and made quite dry, then lightly fill with the crumbs. Having first measured to see how much liquid would be needed allow for each cupful of milk 2 well-beaten eggs, 1/2 tablespoonfuls of sugar, a pinch of salt and ½ teaspoonful of vanilla. Beat eggs and sugar and add the scalding hot milk. Baste this slowly over the crumbs in the molds until all is used. Stand the molds in a pan of hot water and bake in a moderate oven until set in the center. Turn out on saucers and pour round each, just before sending to the table, any nice soft sauce, or heat the juice of canned fruit and thicken very slightly with corn-starch.

The next time dissolve I heaping teaspoonful of cocoa in each cupful of milk and you will have chocolate pudding. The third time mix with the bread some ground spice, in the proportion of I teaspoonful of cinnamon, ½ teaspoonful of nutmeg and 14 teaspoonful each of cloves and allspice; this entitles it to be called spice pudding.