• 1 pint flour.
• 1/4 cup butter or dripping.
• 1 cup milk.
• 1 tsp. cream of tartar.
• 3 tbsps. sugar.
• 1/2 tsp. salt.
• 1 egg.
• 1/2 tsp. soda sifted into the flour.
• 6 tart apples.

Mix the dry ingredients, beat the egg and mix it with the milk, stir this into the dry mixture. Core, pare and cut the apples into quarters (if large into eighths). Place in the bottom of a pudding dish, sprinkle over them the sugar, a little nutmeg or cinnamon may be added if desired. Put the mixture over this, lifting the apples with a fork or spoon so as to let the mixture penetrate to the bottom of the pan. Bake in a moderately hot oven about 30 minutes. Serve with lemon sauce or thin custard.

• 1/2 pint sifted flour.
• 1/2 cup sugar.
• 1/4 tsp. salt.
• 1 egg.
• 1/2 cup milk.
• 1 tbsp. butter.
• 2 tsps. baking powder (level).

Beat the butter and sugar to a cream, add the unbeaten egg, beat vigorously for 3 or 4 minutes, add the salt, then the flour, with which the baking powder should be mixed. Beat for a few seconds, then turn the batter into a small, buttered pudding dish, bake about 25 minutes in a moderate oven; serve with lemon sauce.

• 4 level tbsps. granulated sugar.
• 1 ssp. of salt.
• 2 tbsps. milk.
• The juice and grated rind of a small lemon.
• 6 (l.) tsps. cornstarch.
• 1 tbsp. butter.
• 1/2 cup water.
• 1 egg.

Mix the cornstarch with 3 tbsps. cold water; put the remainder of the water in the saucepan and set on to boil. Stir into this the mixed cornstarch and cook until clear. Take from the fire, add the salt and lemon, reserving 1/2 tsp. of the lemon. Beat the butter to a cream, gradually beat into it the sugar, the yolk of the egg, lastly the milk. Stir this mixture into the cooked ingredients, and bake in a moderate oven for 20 minutes. Beat the white of the egg to a stiff froth, beat into it 1 tbsp. of powdered sugar and the 1/2 tsp. of lemon juice. Spread this over the hot pudding and leave in the oven until slightly browned. (This pudding is better served very cold.)

• 1 pint stale bread crumbs.
• 1 quart of sugar.
• 1 ssp. of nutmeg or cinnamon.
• 2 eggs.
• 1/2 tsp. salt.

Soak the bread crumbs for 1 hour in 1 quart of milk. Beat the eggs, add the sugar and seasoning, stir all into the bread crumbs, bake 1 hour in a buttered pudding dish. (Raisins or currants may be added if desired.)

Another method for making bread pudding is to butter thin slices of stale bread, spread with a little jam or sprinkle a few currants (well washed) over each layer, lay them in a pudding dish, pour over a quart of milk, to which has been added 3 well beaten eggs, 1/2 cup sugar. Bake until the custard thickens. This pudding may be served either hot or cold.

Put the apples, water, sugar, and nutmeg into a porcelain or granite saucepan and set on the fire. When the apples begin to boil, set back where they will cook gently. Mix the flour, salt and baking powder together. Rub the butter into this dry mixture, wet with the milk, stir quickly into a soft dough. Press or roll the dough lightly into a round piece about the size of the top of the saucepan. Lay this on the apples; put on a close cover and continue cooking gently for 30 minutes. The crust may be lifted to a plate for a moment, the apples turned into a pudding dish, then placing the crust over the top. To be served with lemon or nutmeg sauce.

• 1/2 cup rice.
• 1/2 tsp. salt.
• 1 pint milk.
• 1/2 cup raisins.

Wash the rice well. Put it on the fire in 1 pint of cold water and let it cook for 10 minutes. Drain off the water, add the salt and milk; then cook in the double boiler for 2 hours, add the raisins when about half cooked. Do not stir the rice while it is cooking.

Pare, core and slice 6 or 7 tart apples. Put a layer of stale bread crumbs in the bottom of the baking dish, then a layer of the apples, another layer of bread crumbs and apples, and so on until all are used, having the last layer crumbs. Add 1/2 cup of water to 1/2 cup molasses, stir in 2 tbsps. of brown sugar; pour it over the crumbs and bake in a moderate oven for 1 hour.

• 6 apples.
• Juice of 1 lemon.
• 1 cup white sugar.
• Whites of 6 eggs.

Pare, core and steam the apples until tender, then press them through a sieve and put aside to cool; when cold add the sugar and lemon juice. Beat the whites of the eggs to a very stiff froth, add the apples to them by spoonfuls, beating all the while. Heap in a glass dish and serve immediately. (This is a very delicate and wholesome pudding for an invalid.)

Made the same as Brown Betty, omitting the molasses, adding water and a little lemon juice instead.

• 1 cup suet.
• 1 cup molasses.
• 3 cups flour.
• 1/2 tsp. salt.
• 1 cup raisins.
• 1 cup milk.
• 1 tsp. cinnamon.
• 2 tsps. baking powder.

Chop the suet very fine. Stone the raisins. Add the molasses to the suet, then the milk: mix well and add the salt, flour and cinnamon. Beat vigorously for 2 or 3 minutes, then add the raisins. Rub in the flour, to which has been added the baking powder; mix thoroughly, turn into a buttered mould, steam for 3 hours.

• 1 cup tapioca.
• 4 eggs.
• 1/2 cup sugar.
• 1 quart milk.
• 1/4 tsp. salt.
• 1 tsp. vanilla.

Wash the tapioca carefully, then add it to the milk and soak 2 hours. Beat the eggs and sugar together, add the salt, stir into the tapioca and milk, and bake in a moderate oven at least 3/4 of an hour. Serve hot or cold.

• 1 egg.
• 2 tbsps. cornstarch.
• 3 tbsps. sugar.
• 1/2 tsp. vanilla.
• 1 pint milk.
• 1 tbsp. boiling water.
• 1/2 tsp. salt.
• 1 oz. shaved chocolate.

Reserve 1/2 cup milk, put the remainder on the fire in a double boiler. Mix the cold milk with the cornstarch and salt. Beat the egg well and add to the cornstarch mixture. Stir this into the boiling milk and stir well. Put the chocolate, sugar and boiling water into a small frying pan or saucepan, and set over a hot fire. Stir until the mixture is smooth and glossy; beat this into the pudding and cook for 2 minutes longer. Take from the fire and add the vanilla. Dip a mould into cold water and turn the pudding into it. Set away to cool. When cold and stiff, turn out on a flat dish and surround with whipped cream; or serve with cream and sugar or a soft custard.

• 1/4 box gelatine.
• 1 cup boiling water.
• 1 cup sugar.
• 2 tbsps. cold water.
• Juice of one lemon.
• Whites of 2 eggs.

Soak the gelatine in cold water for 2 hours. Pour upon this the boiling water and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water, or broken ice. Stir frequently; when it begins to thicken, stir in the beaten whites of the eggs, pour into a mould and set away until firm. Serve with boiled custard.

Make a plain cup cake, and bake it in a shallow cake pan. When cooked and cold, split it carefully. Put 1 pint of milk on to boil in a farina boiler. Beat the yolks of 3 eggs and 1/2 cup of sugar together until light, then add the well-beaten whites, and stir them into the boiling milk; stir over the fire for about 1 minute, then take from the fire, add 1 tsp. of vanilla, and stand away to cool. When cold, and ready to serve, put a thick layer of this sauce between the layers of cake, pour the remaining sauce around the pie, and serve immediately.

• 1 pint milk.
• 2 tbsps. sugar.
• 4 (l.) tbsps. cornstarch.
• 1/2 ssp. salt.

Put the milk on to boil. Moisten the cornstarch with a little cold milk, then add it to the boiling milk, and stir until it thickens; let it cook slowly for 5 minutes; add the sugar and salt, take from the fire, pour into a mould and set away to harden.

• 1 pint flour.
• 1/2 tsp. salt.
• 3 (l.) tsps. baking powder.
• 1 oz. butter.
• 1 cup milk.

Mix the salt, flour and butter together. Sift, then add the baking powder and sift again. Add the liquid gradually, mixing and cutting with a knife until the dough is light and spongy; turn it out on a well floured board, pat into a flat cake and roll gently till 1/2 an inch thick. Bake in a spider or pie plate in a rather hot oven. Split and spread with sweetened berries and serve either hot or cold.

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