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Apricot Pudding, Baked

IN- GREDIENTS for good-sized pudding.-1 dozen apricots, pint of bread-crumbs, 1 pint of milk, 3 oz. of pounded sugar, 3 eggs, 1 glass of sherry. AVERAGE COST, in full season, 1s. 6d.

Make the milk boiling hot, and pour it on to the bread-crumbs; when half cold, add the sugar, the well-whisked eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from to hour.

TIME. to hour.

SEASONABLE in August, September, and October.