A Cottage Pudding
Take ripe currants, and having stripped them from the stalks, measure as many as will make a heaping quart. Cover the bottom of a deep dish with slices of bread, slightly buttered, and with the crust cut off. Put a thick layer of currants on the bread, and then a layer of sugar. Then other layers of bread, currants, and sugar, till the dish is full; finishing at the top with very thin slices of bread. Set it into the oven, and bake it half an hour. Serve it either warm or cold; and eat it with sweetened cream.
Instead of currants you may take cherries, (first stoning them all,) raspberries, ripe blackberries, or barberries, plums, (first extracting the stones,) stewed cranberries, or stewed gooseberries. If the fruit is previously stewed, the pudding will require but ten minutes’ baking. When it is sent to table, have sugar at hand in case it should not be sweet enough.