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home-dried currants require double the ^amount of sugar. If no fruit is used, you will still have a nice pudding. And if you cut prunes in. bits from the " pit, " you also have a nice pudding.
Bread Pudding, Aunt Rachel's. —"Aunt Rachel, " in the Rural New-Yorker, says: "A pudding may be made of small pieces of bread, if the family taste does not rebel. [I never see the family taste rebel against so good a. pudding. ] The bread should be broken fine, covered with milk, and set on the stove where it is not too hot, until it becomes soft. Remove and stir in a tablespoonful of sugar, 1 of butter, a small tea-spoonful of salt, also a pinch of cinnamon, or allspice, and, if liked, J| cup of chopped or cut raisins, or dried raspberries. When cool enough, stir in an egg, well beaten, and bake 1 hour in a moderate oven. To be eaten with cream and sugar, or pudding-sauce, as preferred "
Remarks. — This is like what my wife used to make, except she used to put the raisins in whole, to which I should never object; nor did I, as above remarked, " ever see the family taste rebel against it. "
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