  The directions given for cake apply likewise to puddings. Always beat the whites and yolks of the eggs separately and very light, and add the whites just before baking or boiling. All puddings (except those risen with yeast), should be baked immediately after the ingredients are mixed. Thick yellow earthenware dishes are better than tin for baking puddings, on several accounts. One is that the pudding, to be good, must be baked principally from the bottom, and tin burns more easily than earthenware. Another reason is, that the acids employed in some puddings corrode and discolor tin. Garnish the pudding with sifted white sugar, and with candied or preserved orange or lemon peel. In boiling a pudding, cold water should never be added. Keep a kettle of hot water to replenish the water in the pot as it boils away. As soon as the pudding is done, remove it from the boiling water. A decrease in heat whilst cooking, makes boiled pudding sodden, and makes baked pudding fall. The best sauce for a boiled pudding is cold sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a little French brandy, while for a baked pudding, a rich, boiled wine sauce is best. Plum Pudding. 3 dozen eggs. 3 pounds baker's bread, stale, and grated fine. 3 pounds suet. 3 pounds brown sugar. 1 pound sliced citron. 3 pounds currants. 4 pounds seeded raisins. ½ ounce nutmeg, and the same of mace, cloves, and cinnamon. Half pint wine. Half pint French cooking brandy. Mix and divide into six parts. Tie each part in a twilled cotton cloth, put them in boiling water, and let them boil four hours. Then hang them in the air to dry a day or two. Keep them in a cool, dry place. When you wish to use one, it must be boiled an hour before dinner. Serve with rich sauce. It will keep six months or a year.—Mrs.T.M.C. Plum Pudding. 10 eggs. 1 pound chopped suet. 1 pound seeded raisins. 1 pound currants. 1 pound stale bread crumbs. ½ pound citron. 1 nutmeg. 1 wine-glassful wine. 1 wine-glassful brandy. ½ pound brown sugar. Beat the eggs light, add the sugar and spices, stir in the suet and bread crumbs, add the fruit by degrees, then the wine and brandy. Pour into a well-floured bag, leaving a third as much room as the mixture occupies, for swelling. Put into a pot of boiling water and boil four hours. Dip the bag into cold water when ready to turn out the pudding, to prevent it from sticking.—Mrs.E.B. Plum Pudding. At sunrise, sift a quart of the best flour; rub into it an Irish potato mashed, free from lumps. Put in it a teaspoonful of salt, and a half teacup of yeast. Add six eggs, beaten separately, and enough water to make a soft dough. Knead half an hour without intermission. In winter, set it in a warm place, in summer set it in a cool place to rise. If dinner is wanted at two o'clock, knead into this at one o'clock, half Rich Plum Pudding. Nine eggs beaten to a froth. Add flour sufficient to make a thick batter, free from lumps. Then add one pint of new milk and beat well. Afterwards add the following ingredients, in small quantities at a time, keeping it well stirred. Two pounds stoned raisins, two pounds currants, well washed, picked, and dried. One-quarter pound bitter almonds, blanched and divided; three-quarters pound brown sugar; three-quarters pound beef suet, chopped fine; one nutmeg, grated fine; one teaspoonful of ground allspice, the same of mace and cinnamon. This pudding should be mixed several days before cooking, then well beaten, and more milk should be added, if required. Make this into two puddings, put in cotton bags and boil four hours. By changing the bags, and hanging in a cool, dry place, they will keep six months and be the better for it. Steam and serve with sauce made as follows: One cup of sugar, one of butter. Beat well together. Break an egg in and mix well. Add a tablespoonful of wine or brandy, and serve immediately.—Mrs.F. English Plum Pudding. 1 pound of stale bread grated. 1 pound currants. 1 pound sugar. 1 pound of suet chopped as fine as flour. ¼ of a pound of raisins, and the same of citron. When ready to boil, wet the above with ten eggs, well beaten, two wine-glasses of wine and the same of brandy. Grate the rinds of two lemons, pare and chop them and beat all well together. Then dip a strong cloth in boiling water and wring it dry. Lay it on a waiter, greasing well with butter. Put it in a large bowl and pour the pudding in, putting two sticks in the cloth across each other, and tying below the sticks. Have the water boiling and throw in the pudding as soon as tied. Put a plate at the bottom of the pot and boil four hours.—Mrs. Dr.S. Christmas Plum Pudding. Half a loaf of bread (grated). 1 pound currants. 2 pounds stoned raisins. 1 pound chopped suet. 6 eggs, and 2 pieces of citron cut up. Beat the yolks of the eggs with two cups of flour and some milk, then stir in the other ingredients, adding a little salt and ginger. If too stiff, add more milk. The water must be boiling when the pudding is put in. It will take two hours to cook.—Mrs.M.E.J.B. Plum Pudding. 8 eggs (the yolks and whites beaten very light). 1 pint of suet chopped fine. 1 pint of sweet milk. 1½ pint stoned raisins, rubbed in flour. 1 quart of bread crumbs rubbed till very fine. Half pint citron sliced thin. 1 teacup of light brown sugar. Grease and flour your mould, pour your pudding in, boil two hours, and eat with rich boiled sauce, made of sugar, butter, wine, and nutmeg.—Mrs.B.C.C. Recipe for a simpler Plum Pudding. 3 cupfuls flour. 1 cupful raisins. 1 cupful brown sugar. 1 cupful buttermilk. ½ cup molasses. 1 cup of suet, or half a cup of butter. 2 eggs. 1 teaspoonful soda. Boil and eat with sauce.—Mrs.E.B. Economical Plum Pudding. 4 cupfuls flour. 1½ cup of suet. 1 cupful milk. 2 cupfuls raisins. 1 cupful molasses. 2 eggs, and 1 teaspoonful of soda. Boil four hours.—Mrs.L. Another Recipe for the Same. One bowl of raisins, one of currants; one of bread crumbs; one bowl of eggs; one of brown sugar; one of suet; citron at pleasure. Boil four hours.—Mrs.L. Original Pudding. Reserve a portion of light dough intended for breakfast. Set it in a cool place, and four hours before dinner, roll thin, without kneading. Sprinkle thickly over it, first, a layer of sliced citron, then a layer of seeded raisins. Roll up and lay on a buttered bread-pan till very light. Then either boil in a cloth, prepared by wetting first and then flouring (the pudding being allowed room for rising in this cloth), or set the pan in the stove and bake. In the latter case, after it becomes a light brown, it must be covered with a buttered paper. Dough for French rolls or muffin bread is especially adapted to this kind of pudding.—Mrs.S.T. Steamed Pudding. ½ pound of seeded raisins. 4 eggs. 2 cupfuls of sugar. 3 cupfuls of flour. 1 cupful of sour cream. 1 teaspoonful of soda. 2 teaspoonfuls of cream tartar. Let it steam two hours. Have the water boiling fast, and don't open till it has boiled two hours.—Mrs. Dr.J. Boiled Pudding. One pound of flour, twelve ounces of butter, eight ounces of sugar, twelve ounces of fruit (either dried cherries or two kinds of preserves). A little mace and wine. Boil like a plum pudding. Sauce for the Same. One pint of cream, large spoonful of butter, one glass of wine. Season to the taste. Let it cook, but not come to a boil.—Mrs.A.F. Another Sauce. Cream half a pound of butter; work into it six tablespoonfuls of sugar; beat in one egg, add a wine-glass of wine or brandy, and half a grated nutmeg. Set it on the fire, and as soon as it boils, serve it for the table.—Mrs.F. Amherst Pudding. 3 cupfuls of flour. 1 cupful of suet. 1 cupful of milk. 1 cupful of molasses. 2 cupfuls of raisins. 1 teaspoonful of salt. 1 teaspoonful of cloves and the same of cinnamon. ½ teaspoonful of soda, dissolved in milk. To be boiled three hours in a coarse bag, and eaten with wine sauce.—Mrs.W. Boiled Pudding of Acid Fruit. 1 quart of flour (or the weight in stale bread). 2 eggs. 1 pint of milk. 1 teaspoonful of salt. ½ pound of dried fruit. If apples are used, plump them out by pouring boiling water on them, and let them cool before using them. Season with mace and nutmeg, and eat with sauce.—Mrs.T. Cherry Pudding. 3 cupfuls of flour. 2 cupfuls of fruit. 1 cupful of molasses. 1 cupful of milk. 2 teaspoonfuls of cream tartar. 1 teaspoonful of soda, put in the flour. 1 cupful of suet. Mix well, put in a buttered mould, and boil three hours and a half—MissE.T. Troy Pudding. 1 cupful of milk. 1 cupful of molasses. ½ cupful of currants. ½ cupful of butter. 1 teaspoonful of baking soda, dissolved in the milk. 1 teaspoonful of ginger. 1 teaspoonful of ground cloves. Enough flour to make it as stiff as soft gingerbread. Put it in a mould, and steam four hours. If no steamer is at hand, tie the mould in a cloth and boil four hours. Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of cream or milk, boiled with a small piece of butter. Add wine, if you like.—Mrs.W.C.R. Sweet Potato Roll. Prepare pastry as for cherry roll. Spread it out, and cover it with layers of boiled sweet potatoes, thoroughly mashed. Pour over it melted butter and sugar, highly flavored with lemon. Roll it up, boil in a bag, and serve with butter and sugar sauce.—Mrs. Dr.J.F.G. Boiled Sweetmeat Pudding. Twelve ounces flour and eight ounces butter rolled in a square sheet of paste. Spread over the whole sweetmeats (or stewed fruit, if more convenient). Roll closely and boil in a cloth. Pour sauce over it.—Mrs.T. Boiled Bread Pudding. Pour one quart milk over a loaf of grated stale bread. Let it stand till near dinner time. Then beat six eggs very light and add them to the bread and milk, together with a little flour, to make the whole stick. Flour the bag and boil. Eat with sauce.—Mrs.J.A.B. Boiled Bread Pudding. (Economical.) Soak one pound stale bread in enough milk to make a pudding. When soft, beat it up with two eggs and three tablespoonfuls flour. Pour in a large lump of butter, melted. Put in any sort of fruit you like, and then boil.—MissE.T. Boiled Pudding. One quart milk, four eggs, lard size of turkey's egg. Flour enough to make a batter for a teacup of fruit. Boil and eat with sauce.—Mrs.R. Paste for Boiled Dumplings. One quart flour, three good-sized Irish potatoes (boiled and mashed). One tablespoonful butter, and the same of lard. One teaspoonful soda, and two teaspoonfuls cream of tartar.—Mrs.E.W. Apple Dumplings. Three pints of flour, one and one-half pint of milk, one large tablespoonful of butter, one egg. As many apples (chopped fine) as the batter will take. Boil two hours in a well-floured cloth. The water should be boiling when the dumplings are dropped in, and it should be kept boiling all the while, else they will be heavy. Eat with sauce.—Mrs.G.N. Boiled Molasses Pudding. 1 cupful molasses. 1 cupful sweet milk. 4 cupfuls sifted flour. 1 cupful stoned raisins. ½ cupful butter. 1 teaspoonful soda. 1 teaspoonful salt. Boil or steam in a pudding mould. Eat with wine sauce.—Mrs. McG. Suet Pudding. 1 quart flour. 2 teacups suet, chopped fine. 1 teaspoonful salt. Mix the suet with two-thirds of the flour, reserving the rest of the flour to roll the dough in. Put in a cloth and boil one hour.—Mrs.B. Suet Pudding. 1 pint milk. 3 eggs, well beaten. ½ pound finely chopped suet. 1 teaspoonful powdered ginger. 1 teaspoonful salt. Add flour gradually, till you have made it into a thick batter. Boil two or three hours, and serve with hot sauce.—Mrs.P.W. Suet Dumplings. Rub into one quart flour, one-half pound beef suet, free of skin, and chopped very fine. Add a little salt, one teaspoonful of soda dissolved in buttermilk, one pound fruit, either apples, dried cherries, or dried peaches cut very fine, and sufficient water to make it into dough. Make it into dumplings half an inch thick, boil two or three hours, and eat with a sauce made of butter, sugar, and wine.—Mrs.G.S. Eve's Pudding. ½ pound finely grated bread crumbs. ½ pound finely chopped apples. 4 eggs. 6 ounces sugar. 2 ounces citron, and lemon peel. ½ pound finely chopped suet. ½ pound currants. A little nutmeg. Butter the mould well, and boil three hours.—Mrs.H.T.S. Fruit Pudding. 4 eggs. 1 pint milk. 4 tablespoonfuls flour. 1 tablespoonful butter. Apples or peaches cut in thin slices, and dropped in the batter. Serve with sauce.—Mrs. Dr.S. Baked Peach Dumplings. Make up one quart of flour as for soda biscuit. Roll like pastry, putting on bits of lard or butter several times. Make out the dough like biscuit, roll thin and on each piece put two or three pieces of canned peaches. (Peach preserves or marmalade would answer also.) Add a teaspoonful of butter, and (if you use canned peaches) a tablespoonful of sugar to each dumpling. Draw the edges firmly together and place them in a deep, large baking-dish. Put sugar and butter between, and pour, over all, the syrup from the can. (Use a three-pound can for this quantity of flour.) Bake quickly and serve with or without sauce. A good substitute for the old-fashioned "pot peach pie." Baked apple dumplings may be made in the same way.—Mrs.S.T. Currant Pudding. 1 pound currants. 1 teaspoonful soda. 1 teaspoonful salt. Nutmeg to suit the taste. Citron will improve the flavor. Eat with wine sauce.—Mrs. Dr.E. Raspberry Pudding. One pint flour, six eggs, yolks and whites beaten separately. Mix the eggs with a pint of milk and one cupful of butter. Into this stir the flour. Make the berries very sweet. Mash them and stir them into the batter. Bake in a dish and serve with sauce.—Mrs.C.C. Cherry Pudding. 10 eggs. 1 cupful melted butter. 1 quart milk, make in a thick batter. 1 pound dried cherries (stoned).—Mrs. Dr.E. Apple Pudding. 1 pound apples stewed very dry. 1 pound sugar. ½ pound butter. Yolks of 7 eggs. Rind and juice two lemons. Bake in a paste.—Mrs. Dr.E. Delicious Apple Pudding. Three eggs, one cupful sugar, one cupful melted butter, one cupful sweet milk, one and one-third cupful of apples, one teaspoonful essence of lemon; baked in pastry. This quantity will make two plates.—Mrs.M.M.D. Apple Pudding. Boil and strain twelve apples as for sauce. Stir in one-quarter pound butter, and the same of sugar. When cold, add four eggs, well beaten. Pour into a baking-dish thickly strewn with crumbs, and strew crumbs on the top. When done, grate white sugar on top.—Mrs.M. Apple Pudding. 1 quart chopped apples. 1 pint flour. 1 pint new milk. 3 eggs. Bake quickly after mixing, and eat with sauce.—MissE.T. Dried Apple Pudding. Wash ten ounces of apples well in warm water. Boil them in a quart of water. When soft, add ten ounces of sugar, eight ounces of butter, the juice and grated rind of two lemons. When cold and ready to bake, add five beaten eggs. Bake with or without pastry. Ten ounces of apples will make a common sized pudding.—Mrs.R. Baked Apple Roll. Make a paste, roll out thin. Spread over it apples cut in thin slices. Sprinkle nice sugar, and put bits of butter all over this. Roll it up, place it in a baking-pan. Pour in water and put sugar and butter around it, grating over all a nutmeg. Any other kind of fruit can be made into the same kind of roll.—Mrs.S.T. Apple MÉringue, with custard. 1 quart apple-sauce. Juice of a lemon. Whites of 4 eggs. 1 large cup of sugar. Strain apple-sauce through a colander. Put it in the dish in which it is to be served. Beat the whites to a stiff froth, adding a little sugar. Cover the apples with the frosting. Set in the oven to brown, and eat with whipped cream or soft custard.—Mrs.G.W.P. Apple MÉringue. Stew the apples until well done and smooth. Sweeten to the taste; add the rind of a grated lemon. Beat the whites of five eggs to a stiff froth; add to them a teacup powdered sugar, a little rose water, juice of a lemon, or any seasoning preferred. Put the fruit in a flat dish, and put the egg on with a spoon. Brown a few minutes. Add a little butter to the apples while hot.—Mrs.C. McG. Apple Custard Pudding. Stew six sour apples in half a cup of water. Rub through a sieve and sweeten. Make a custard of three pints milk, six eggs, four tablespoonfuls sugar. Put the apples in a pudding-dish, pour the custard over them, and bake slowly half an hour.—Mrs.M.B.B. Apple Charlotte. Equal quantities stewed apples and bread crumbs, one spoonful Apple Custard. 1½ pint stewed apples. ½ pound sugar. Set them away till cold. Beat six eggs very light, and stir in gradually a quart sweet milk. Mix all together, pour in a deep dish, and bake twenty minutes.—Mrs.F. Citron Pudding. Yolks of 8 eggs. ¾ pound sugar. ¼ pound butter (melted). Two tablespoonfuls of cracker soaked in a teacup of new milk, and made into a paste with a spoon. A glass of wine, a little nutmeg, all well beaten together and poured over sliced citron, laid on a rich paste. After baking it, pour over it the whites beaten to a stiff froth, sweetened with four tablespoonfuls of powdered sugar, and flavored to the taste. Put it in the stove again, and bake a light brown.—Mrs.S.T. Citron Pudding. Yolks of 12 eggs. ½ pound butter. 1 pound sugar. Stir in the butter while warming the eggs. Cut the citron in pieces and drop in the mixture. Have a rich paste, and bake in a quick oven.—Mrs.H. Orange Pudding. Peel and cut five good oranges into thin slices, taking out the seed. Pour over them a coffee-cup of white sugar. Let a pint Orange Pudding. Yolks of 16 eggs. 1 pound powdered sugar. 1 pound butter, creamed. The rinds of two oranges, grated, and the juice of one lemon.—Mrs. Dr.T.W. Orange Pudding. Take skin of a large orange, boil it soft, pound it, and add the juice of one orange, with the juice of a lemon, ten eggs, one pound butter, one pound sugar; beat to a cream; add glass of wine, brandy, and rose water.—Mrs.J.T.G. Orange Pudding. Pare two oranges, beat very fine, and add half a pound of sugar, and half a pound of butter, washed. Beat the yolks of sixteen eggs, and add to them the other ingredients, well mixed and beaten together. Bake in a puff-paste. For eight or ten persons.—Mrs.F. Orange Pudding. Put two oranges and two lemons into five quarts of water. Boil them till the rinds are tender, then take them out, slice them thin, and take out the seed. Put a pound of sugar into a pint of water. When it boils, slice into it twelve pippins, sliced and cored. Lay in the lemons and oranges; stew them tender. Cover the dish with puff-paste. Put in the fruit carefully, Lemon Pudding. ½ pound sugar. ¼ pound butter, well creamed. Yolks of 8 eggs. Pour this mixture into a rich crust of pastry, after adding the grated rind of two lemons. Then partially bake it. Beat the whites very stiff, and add a spoonful of sugar for each egg. Then add the juice of two lemons, pour this mÉringue over the pudding and brown it quickly.—Mrs.I.D. Lemon Pudding. ½ pound butter. ¾ pound sugar. 6 eggs. ½ pint milk. 3 lemons, juice and rind.—MissE.W. Lemon Pudding. 6 eggs. ¾ pound sugar. ¼ pound butter. Juice of two lemons. Pour on the butter boiling hot.—Mrs.E.B. Lemon Pudding. 6 eggs. 7 tablespoonfuls sugar. 1 tablespoonful flour. 1 tablespoonful butter. 1 pint of buttermilk. Season with extract of lemon, beat well and bake in a crust.—Mrs.A.C. Lemon MÉringue. One pint of bread crumbs soaked in a quart of new milk. 1 cup of sugar. Yolks of 4 eggs. Grated rind of 1 lemon. Beat these ingredients light and bake as custard. Then spread on fruit jelly or stewed apples (fresh). Froth the whites with four tablespoonfuls of sugar and juice of the lemon. Spread over the top and brown.—Mrs. Col.S. Lemon MÉringue. The rind of two small lemons and the juice of one. 2 cupfuls sugar. ½ cup butter. ½ cup cream (or sweet milk). 6 eggs, beaten separately. Leave out the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste.—Mrs.H. Almond Pudding. Blanch a pound of almonds, pound them with rose water to prevent their oiling; mix with them four crackers, pounded, six eggs, a pint of milk or cream, a pound of sugar, half a pound of butter, four tablespoonfuls of wine. Bake on a crust.—Mrs. Dr.T.W. Cocoanut Pudding. Two grated cocoanuts. 1 pound sugar. ¼ pound butter. 8 eggs, leaving out 4 whites. Beat the eggs separately and to the yolks add the butter, sugar, cocoanut, and whites. Add a little wine or brandy, if you like. Bake in tins lined with pastry.—Mrs.D.R. Cocoanut Pudding. One-half pound butter, one-half pound sugar, a whole cocoanut grated, five eggs beaten to a froth, leaving out two whites. Bake in plates with pastry underneath. The oven must not be too hot.—Mrs.I.H. Cocoanut Pudding. Stir together, ½ pound butter. ½ pound sugar. A glass of wine. 6 eggs (beaten light). When all these ingredients have been stirred together till light, add a pound of grated cocoanut, mixed with a little stale cake.—Mrs.E.T. Cocoanut Pudding. 1 pound sugar. ¼ pound butter, ¾ pound grated cocoanut. ½ pint cream. 7 whole eggs, or 9 whites and 2 yolks. 1 lemon. Half a nutmeg. Stir butter and sugar as for cake. Beat eggs well. Bake some time.—Mrs.E.G. Cocoanut Pudding. One grated cocoanut, one pound of sugar, one quarter of a pound of melted butter, and six eggs.—Mrs.M.S.C. Chocolate Pudding. Scrape fine three ounces of chocolate. Add to it a teaspoonful of powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour over it a quart of rich milk, stirring it well. Cover it and let it come to a boil. Then remove the lid, stir Chocolate Pudding. 1 quart milk. 3 eggs. Sugar to taste. 2 tablespoonfuls corn-starch, dissolved in milk. 4 tablespoonfuls chocolate. Set the milk on the fire, and just before it boils put in the eggs, sugar, and corn-starch. Let it boil about a minute, then take it off the fire and add the chocolate. Chocolate MÉringue. One quart milk and yolks of four eggs, made into custard. Three tablespoonfuls powdered chocolate, put into a cup of warm water. One tablespoonful of corn-starch. Sweeten to your taste and let all boil together. Then put it in a baking-dish, and when done, cover with a mÉringue of the whites of eggs and white sugar. Put in the oven again to brown, a few minutes.—Mrs.B. Caromel Pudding. Cream together one cupful of butter, and one of sugar. Add five eggs (yolks and whites beaten separately) and one cupful of preserved damsons, removing the seed. Beat all together very light and season with a teaspoonful vanilla. Bake on pastry.—Mrs.A.D. Queen of Puddings. Take slices of sponge cake and spread with preserves or jelly. Place them in a deep dish. Make a custard with one quart of Queen of Puddings. 1 pint bread crumbs. 1 quart milk. 1 ½ cupful of sugar. Yolks of 4 eggs, well beaten. 1 teacup of butter, well creamed. Grated rind of one lemon. Bake until done, but not watery. Whip the whites of the four eggs (above mentioned) very stiff and beat into a teacup of sugar, into which has been strained the juice of the lemon aforesaid. Spread over the top of the pudding, after it has slightly cooked, a layer of jelly or sweetmeats. Then pour over it the dressing of eggs, sugar, and lemon, and set it in the oven to brown.—Mrs.B.J.B. Queen of Puddings. 1½ cupful white sugar. 2 cupfuls fine dry bread crumbs. Yolks of 5 eggs. 1 tablespoonful of butter, flavored to taste. 1 quart fresh, rich milk. ½ cup jelly or jam. Rub the butter into a cupful of the sugar, and cream these together, with the yolks beaten very light. The bread crumbs soaked in the milk come next, then the seasoning. Bake this in a large butter dish, but two-thirds full, till the custard is "set." Spread over the top of this a layer of jam or jelly and cover this with a mÉringue made of the whipped whites and the half cupful of sugar. Bake till the mÉringue begins to color.—Mrs.D.C.K. Queen of Puddings. Saturate the crumbs of a loaf of bread with a quart of rich milk. Add to this the yolks of six eggs, two tablespoonfuls of butter, three-quarters pound of sugar. Beat well together, season to taste, and when well stirred, put it on to bake. When nearly done, spread over it a layer of fruit jam or jelly and whites of the eggs well beaten. Sift sugar on top and bake.—Mrs.J.V.G. MÉringue Pudding or Queen of Puddings. Fill a baking dish within one and a half inch of the top with slices of sponge cake, buttered slightly on both sides, scattering between the slices, seeded raisins (about half a pound). Over this pour a custard made of a quart of milk, the yolks of eight eggs, sweetened to the taste. As soon as it has baked a light brown, make an icing of the eight whites and put it on top. Set again in the oven to brown a little. Eat with sauce of butter and sugar.—Mrs.R.P. Tapioca Pudding. 4 tablespoonfuls of tapioca. 1 quart of milk. The yolks of 4 eggs. Whites of 2 eggs. 1 tablespoonful of sugar. Soak the tapioca over night or several hours in a little water, boil the milk and turn over the tapioca and when it is blood-warm, add the sugar and the eggs well beaten, flavor the pudding with lemon or rose water. Bake it about an hour. After it has cooled a little add the two remaining whites of the eggs and one-half pound of white sugar beaten together for frosting. This serves as sauce for the pudding.—Mrs.A.B. Tapioca Pudding. Wash a teacup of tapioca in warm water and let it stand half an hour. Then stir in a custard made of a quart of milk, Tapioca Pudding with Apples. Soak a cupful of tapioca in three cupfuls of water, four or five hours, where it will be warm, but not cook. Peel and core six apples and stew till tender. Put them in a pudding-dish, filling the holes (from which the cores were extracted) with sugar and nutmeg or grated lemon peel. Then pour over them the soaked tapioca, slightly sweetened and bake three-quarters of an hour. To be eaten cold with sugar and cream.—Mrs.E.W. Snow Pudding. Let a box of gelatine stand one hour in a pint of cold water. Then add two pints of boiling water, four cupfuls of crushed sugar, the juice of four lemons and the rind of the same, pared thin. (The latter must, however, be taken out when the pudding begins to congeal.) Beat the whites of six eggs to a stiff froth, adding two tablespoonfuls of sugar. Then beat all together till it becomes a stiff froth. Make the six yolks into a custard flavored with vanilla or nutmeg and pour over the pudding after it has been turned out of the mould.—Mrs.B.J.B. Snow Pudding. Dissolve one-half box gelatine in one pint hot water. Let it stand long enough to cool a little but not to congeal. Then add the whites of three eggs, juice of two lemons and sugar to taste. Beat all to a stiff froth and pour into moulds. Serve with a custard made of the yolks of the eggs and a pint of milk seasoned with vanilla.—Mrs. Dr.P.C. Snow Pudding. Soak a half box of gelatine in a half pint of cold water, all night. In the morning, add the grated rind of two lemons and the juice of one, three cupfuls of white sugar and a half pint of boiling water. Strain into a deep vessel and add the unbeaten whites of three eggs. Beat constantly for three-quarters of an hour, then set it in a cool place. With the yolks of the eggs, make a pint of custard flavored with vanilla or rose-water, to put around the pudding, when congealed.—Mrs.A.B. Cake Pudding. Take a moderate sized baking-dish, around which lay small sponge cakes, split and buttered on both sides. Spread them with marmalade or preserves on the inside. Put in the centre of the dish pieces of cake buttered and spread with preserves on both sides. Leave room for a custard, to be made, seasoned and poured over the pudding before baking. Eat hot with hot sauce.—Mrs.V.R.I. Preserve Pudding. 1 cupful preserves. 1 cupful sugar. Nearly a cupful butter. 5 eggs. Bake in pastry.—Mrs.E.B. Jelly Roll. 3 eggs. 1 cupful sugar. 1 cupful flour. 1 teaspoonful cream of tartar. ½ teaspoonful soda, dissolved in milk. Bake in pie-pans, spread with acid jelly, roll up in a compact form.—Mrs.R. Sweetmeat Pudding. Yolks of 10 eggs. Whites of 2. 1 pound of sugar. Half a pound of butter, beaten with the sugar, and poured over pastry, on which is placed a layer of sweetmeats and a layer of some other preserves. Any two kinds of preserves may be used.—Mrs. ——. Sweetmeat Pudding. ½ pound of sugar. ½ pound of butter. Juice and rind of one lemon. 8 eggs. Mix the eggs, well beaten, with the sugar. Melt the butter and pour into the mixture. Line a dish with rich pastry, on which lay sweetmeats, damson, or peach preserves, or any other kind that may be convenient. On this, place one layer of the mixture above mentioned, then another of sweetmeats. Put a layer of the mixture on top, and bake. Cheese-cake Pudding. Yolks of eight fresh eggs, three-quarters of a pound of good brown sugar, and the same of butter, well creamed together. Beat the eggs light, mix all the ingredients well; season with nutmeg or extract of lemon; add a tablespoonful of good brandy or rum. Bake in a pastry, in small tins or plates.—Mrs. Dr.P.C. Transparent Pudding. 8 eggs, beaten very light. ½ pound of sugar. ½ pound of butter. Nutmeg, mace, or any spice for flavoring. Put it on the fire in a tin pan, stirring constantly till it begins Transparent Pudding. ¼ pound of sugar. ¼ pound of butter. Dessertspoonful of rose water. Stir well till light. Beat four eggs very light, and add to the other ingredients. Butter the baking-dish, line with stale cake, sliced thin, which you may cover with sweetmeats of any kind. Pour the mixture on, and bake for nearly an hour.—Mrs.I.H. Transparent Pudding. Yolks of 10 eggs; whites of 2. 1 pound of sugar, ½ pound of butter. Season with nutmeg. Make pastry, on which put a layer of citron or any other fruit. Pour the mixture over it and bake. Beat the remaining whites to a froth. Add a teacup of powdered sugar, flavor to taste, and pour over the top of the pudding after baking. Then put it again in the stove, a few minutes, to brown.—Mrs.E. Arrow-root Pudding. Boil a quart of milk and make it into a thick batter with arrow-root. Add the yolks of six eggs, half a pound of sugar, one-quarter of a pound of butter, half a nutmeg, and a little grated lemon peel. Bake it nicely in a pastry. When done, stick slips of citron all over the top, and pour over it the whites of the six eggs, beaten stiff, sweetened with three or four tablespoonfuls of sugar, and flavored to the taste.—Mrs.S.T. Sago Pudding. Boil one cupful of sago in a quart of water. Pare apples, put Sago Pudding. Boil one pint and a half of new milk with four spoonfuls of sago, nicely washed and picked. Sweeten to the taste; flavor with lemon peel, cinnamon, and mace. Mix all, and bake slowly in a paste.—Mrs.V.P.M. Bread Pudding. Slice some stale bread, omitting the crust. Butter it moderately thick. Butter a deep dish, and cover the bottom with slices of bread, over which put a layer of any kind of preserved fruit. (Acid fruits are best.) Cover all with a light layer of brown sugar. Make a rich custard, allowing four eggs to a pint of milk. Pour it over the pudding, and bake an hour. Grate nutmeg over it, when done.—Mrs. Col.S. Custard Pudding. Cut thin slices of bread. Butter them, and lay them in a baking-dish. Mix a cold custard of three pints of milk, the yolks of eight or ten eggs, beaten light; sweeten to your taste; pour over the bread; bake, and let it stand to cool. Froth and sweeten the whites, pour them over the top of the pudding, and then put it in the stove a few minutes more to brown on top.—Mrs.R. Sippet Pudding. Butter a baking-dish, cut slices of light bread very thin, buttering them before cutting. Put them in the dish, strewing over each separate layer, currants, citron, raisins, and sugar. When the dish is full, pour over it an unboiled custard of milk and eggs, sweetened to the taste. Saturate the bread completely with this, then pour on a glass of brandy and bake a light brown. This pudding is very nice made of stale pound or sponge cake instead of light bread.—Mrs.M.C.C. Mrs. Spence's Pudding. (Original.) One pint grated bread crumbs put into one quart fresh sweet milk. Beat the yolks of five eggs very light. Add one teacup of sugar to them. Stir in the milk and crumbs and add three-quarters of a pound clipped raisins and one-quarter of a pound sliced citron. Season with mace. Bake nicely. Whip the whites of the five eggs to a stiff froth. Add one teacup pulverized sugar and season with extract of vanilla. Put this over the pudding and set in the stove again to brown it slightly. Serve hot with a rich sauce made of sugar and butter seasoned with nutmeg and Madeira wine. Teacup Pudding. 1 teacup grated bread. 1 teacup raisins. 1 teacup chopped apples. 1 teacup chopped suet. 3 eggs. 1 gill of cream. Wine glass of brandy. Spice and sugar to taste.—Mrs. Dr.J. French Pudding. Grate one pint stale bread. Pour over it one quart fresh milk, yolks of four eggs, rind of one lemon and part of juice, one teacup of sugar, piece of butter size of an egg. Mix all well, put in a pudding-dish and bake until it looks like custard. Then set it to cool, after which spread the top with jelly or preserves. Beat the whites of the four eggs to a stiff froth, adding the remaining juice of the lemon and three tablespoonfuls of sugar. Spread this on top the preserves, then put the pudding again in the oven and bake a light brown.—Mrs.C. Fruit Pudding. 1 pint grated bread crumbs. 1 pound raisins. ¾ pound suet chopped fine. ½ pound sugar. ½ pint chopped apples. Yolks of three eggs, well beaten. Pour over the top the whites of the three eggs, frothed and sweetened. Bake an hour.—Mrs. ——. Pudding without Milk or Eggs. Put into a buttered baking-dish, alternate layers of grated bread, and finely chopped apples seasoned with brown sugar, bits of butter and allspice. Pour over it a pint of wine and water mixed. Let the top layer be bread crumbs, and bake one hour.—MissN. Marrow Pudding. Grate a large loaf of bread and pour on the crumbs a pint of rich milk, boiling hot. When cold, add four eggs, a pound of beef marrow, sliced thin, a gill of brandy with sugar and nutmeg to your taste. Mix all well together and bake it. When done stick slices of citron on the top. You may make a boiled pudding of this, if you prefer.—Mrs.E. Original Pudding. Crumb up four rolls. Pour over them a quart of fresh milk at the breakfast table. A half hour before dinner, beat up separately the yolks and whites of six eggs. After beating, put them together and stir them up. Take a piece of butter the size of a walnut, cut it in bits and throw it on top. Sauce. Throw in a bowl, a tablespoonful of flour and a large piece of butter. Cream it round and round. Add two teacups of sugar, one wine-glass of light wine, and nutmeg, and boil up.—Miss R.S. Cracker Pudding. Put into a deep dish six or eight large soda crackers. Add a large lump of butter and a teacup of sugar. Grate the rind of Rice Pudding. Boil half a pound of rice in milk, till quite tender. Then mash the grains well with a wooden spoon. Add three-quarters of a pound of sugar, and the same of melted butter, half a nutmeg, six eggs, a gill of wine, and some grated lemon peel. Bake it in a paste. For a change, it may be boiled, and eaten with butter, sugar, and wine.—Mrs.E. Rice Pudding. Sweeten three pints of sweet milk, and flavor with lemon or vanilla. Put in this a small cupful of raw rice, thoroughly washed. Bake, and serve cold.—Mrs.H.S. Rice Pudding. 3 cupfuls boiled rice. 6 eggs. 1½ cupful sugar. 1½ pint milk. 1 wine-glassful wine and brandy. 1 tablespoonful melted butter. Flavor with nutmeg.—Mrs. Col.S. Rice Pudding. Boil a cup of rice till nearly done, then add a pint of milk. When perfectly done, mash, and, while hot, add half a pound of butter, one pound of sugar, six fresh eggs, beaten till light. Rice Pudding. Boil one cup of rice in one quart of milk. Add six eggs and a small tablespoonful of butter. Sweeten and flavor to the taste, and bake.—Mrs.B. Irish Potato Pudding. 1 pound mashed Irish potatoes. 1 pound sugar. 2 cupfuls butter, well creamed. 5 eggs. 1 teacup cream. 1 wine-glassful brandy. Stir the ingredients thoroughly together. Bake in pastry without tops.—Mrs. Dr.J.F.G. Sweet Potato Pudding. 1 quart grated sweet potatoes. 10 eggs, well beaten. 3 cupfuls sugar. 1 cupful flour. 1 cupful butter. 1 quart milk. Bake slowly in a pan. Serve with sauce.—Mrs.G.A.B. Sweet Potato Pudding. Grate three or four large sweet potatoes and put them immediately in three pints of sweet milk to prevent them from turning dark. Beat six eggs light, add four ounces melted butter, and mix well with potatoes and milk. Add eight tablespoonfuls of sugar, and season with lemon or vanilla. Bake without a crust.—Mrs.W.C.R. Sweet Potato Pudding. Boil one and a half pounds potatoes very tender. Add half a pound butter, and rub both together through a sieve. Then add a small cupful milk, six eggs, one and a half cupful sugar. Beat all together and add a little salt, the juice and rind of a lemon. Then beat again, and prepare pastry. Bake twenty minutes. It may be baked without pastry. Irish potato pudding may be made by the same recipe.—Mrs.A.C. Cream Pudding. Beat six eggs to a froth and stir into them three tablespoonfuls sugar and the grated rind of a lemon. Mix one pint milk, one pound flour, and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add a pint of thick cream. Bake in cups or pudding dishes.—Mrs. Col.W. Tyler Pudding. 4 eggs. 3 cupfuls sugar. 1 cupful butter, washed and melted. 1 cupful cream, seasoned with lemon. Bake in a paste.—Mrs.C.N. Molasses Pudding. 1 cupful molasses. ½ cupful butter and lard mixed. 1 cup not quite full of buttermilk. 3 eggs. 1 teaspoonful soda. Flour enough to make it as thick as cake batter. If you wish to eat it cold, add another cup of sugar. Bake it quickly.—Mrs.M.S.C. Molasses Pudding. 1 teacup sugar. 1 teacup butter. 2 teacups molasses. 2 teacups flour. 4 eggs. 1 tablespoonful ginger. 1 teaspoonful soda dissolved in a few spoonfuls of buttermilk. Eat with sauce. Excellent. Molasses Pudding. 9 eggs. 4 cupfuls molasses. 1 teacup butter. Bake in a paste.—Mrs.P.W. Cottage Pudding. Beat to a cream one large cupful of sugar and two and a half tablespoonfuls of lard and butter mixed. Stir in one well beaten egg, one large cup of buttermilk with soda dissolved in it. Add nutmeg to the taste. Take one pint of flour and rub into it, dry, two tablespoonfuls cream of tartar. Then add the other ingredients. Bake three-quarters of an hour and serve with wine sauce.—Mrs.A.F. Texas Pudding. 3 eggs (yolks and whites beaten separately). 3 cupfuls sugar. 1 cupful butter. 1 cupful sweet milk. Two tablespoonfuls of flour. Bake in a crust. This will fill three pie-plates.—Mrs. McN. Snowball Pudding. Boil one quart of rich milk and then thicken it with a tablespoonful of flour or arrow-root. Beat up the yolks of four eggs with three tablespoonfuls of white sugar. Then pour the milk slowly into the eggs and sugar, stirring all the time. Pour this Thickened Milk Pudding. Boil one pint of milk and one-half pint of water. Thicken with one pint of flour, and stir in three ounces butter, while warm. When cold, add nine eggs (well beaten), one pound sugar, one wine-glassful wine, and powdered cinnamon and mace to your taste.—Mrs.R. Delicious Hasty Pudding. Seven eggs beaten separately. Add to the yolks gradually ten tablespoonfuls of sifted flour, alternately with a quart of milk and half a teaspoonful of salt. Beat till perfectly smooth. Then add the whites, pour into a buttered dish, and bake twenty minutes. Eat with nun's butter or wine sauce.—Mrs.P. McG. Feather Pudding. 2 cupfuls flour. 1 cupful sugar. 1 cupful sweet milk. 1 egg. 1 tablespoonful butter. 1 teaspoonful cream of tartar. ½ teaspoonful soda. Season with nutmeg and eat with sauce.—Mrs.D.C.K. Washington Pudding. 6 eggs (well beaten). ½ pound butter. ½ pound sugar. ½ pound marmalade. Beat well together, season with nutmeg, and bake in a paste.—Mrs. Dr.S. One Egg Pudding. 1 egg. 1 cupful sugar. 1 cupful milk. 2 cupfuls flour. 1 tablespoonful butter. 1 teaspoonful soda. 2 teaspoonfuls cream of tartar. Eat with sauce.—Mrs.A.C. Delicious Pudding. Beat the yolks of six eggs very light. Stir in alternately three tablespoonfuls of flour and a pint of milk. Put a tablespoonful of melted butter and half a teaspoonful of salt in the batter. Then stir in the whites of the six eggs, beaten to a stiff froth. Butter the baking dish or cups, fill them a little more than half full, and bake quickly. Eat with wine sauce. Make this pudding half an hour before dinner, as it must be eaten as soon as done.—Mrs.S.T. Balloons. 6 eggs. 7 tablespoonfuls of flour. 1 quart of milk. 1 teacup of sugar. 1 tablespoonful of butter. 1 tablespoonful of lard. Cream the butter and lard with the flour. Beat the eggs and sugar together. Mix the milk in gradually, bake quickly, and eat with sauce.—Mrs. Dr.E. Virginia Pudding. Scald one quart of milk. Pour it on three tablespoonfuls of Sauce.—The whites of three eggs, beaten to a stiff froth, a full cup of sugar, then a wine-glass of wine and the juice of a lemon. Pour over the pudding just as you send it to the table.—MissE.S. Extra Fine Pudding. Make a batter of two teacupfuls of flour and four of milk. Beat the yolks and whites of four eggs separately. Then mix all together and add one tablespoonful of melted butter. Bake in a buttered pan and serve with wine sauce.—Mrs. McG. Superior Pudding. 4 eggs. 1 quart of milk. 1 cup of sugar. 2 tablespoonfuls of flour. Beat the sugar, flour, and yolks of the eggs together, with one cup of the milk, scald the remainder of the milk and put the above in it. Flavor with lemon or vanilla. Beat the whites of the eggs to a stiff froth, add a little sugar, spread on top of the pudding, and brown slightly.—Mrs.D.C.K. Baked Indian Pudding. Take nearly one pint sifted meal and make into a mush. Pour over it one quart of boiled sweet milk. Add one gill of molasses, one gill of sugar, six eggs beaten separately, half a pint chopped suet. If you like, add a few currants, raisins, or a little citron. Bake nearly two hours. Eat with sauce.—Mrs.J.A.B. Excellent Batter Pudding. 1 quart flour. 7 eggs. ½ cupful melted butter. 1 teaspoonful salt. 1 teaspoonful soda, dissolved in lukewarm water. 2 teaspoonfuls cream of tartar, also dissolved. Enough sweet milk to make a batter the consistency of sponge cake batter. Bake in a mould and eat with brandy sauce.—Mrs.M.C.C. Puff Pudding. 10 eggs (beaten separately). 10 tablespoonfuls sifted flour. 1 quart milk. A little salt. Beat the eggs to a stiff froth. Then put the flour with the yolks, then add the milk and lastly the whites, well beaten. Eat with cold or hot sauce.—Mrs.D.C.K. Penny Pudding. Beat five eggs very light. Mix with five tablespoonfuls of flour, one large spoonful of butter and one pint of milk. Eat with sauce.—Mrs.A.T. Economical Pudding. 1 cup chopped suet. 1 cupful golden syrup. 1 cupful milk. 2 cupfuls chopped raisins. 3 cupfuls flour. 1 teaspoonful soda (put in the milk). 2 teaspoonfuls cream of tartar put in the dry flour. Boil three hours and a half.—MissE.T. Poor Man's Pudding. 6 eggs. 1 pint sour cream. 1 cupful melted butter. 1½ cupful sugar. 1 teaspoonful soda. ½ nutmeg. Put the butter in after the flour. Make the consistency of pound cake batter.—Mrs.A.B. Plain Pudding. 1 pint milk. 3 eggs. 4 tablespoonfuls flour. 1 tablespoonful butter. Put chopped apples or peaches in the batter and bake. Eat with sauce.—Mrs.A.H. |
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