It may also be baked an hour in a buttered pudding-dish.

Serve at once, when done, with a liquid sauce.
SUNDERLAND PUDDINGS.
Are merely puffs or pop-overs eaten with sauce.

See p.

209.
BREAD PUDDING.
One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon; a little grated nutmeg; a saltspoonful of salt.
Soak the crumbs in the milk for an hour or two; mix the spice and salt with the sugar, and beat the eggs with it, stirring them slowly into the milk.

Butter a pudding-dish; pour in the mixture; and bake half an hour, or till done.