Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large tablespoons of butter; also 6 eggs, the whites and yolks beaten separately. Flavor with vanilla or lemon, and bake one-half hour in pan of hot water. Serve with wine sauce.

Fig Pudding.

2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1 of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four hours.

Pancake with Fruit.

Take 4 eggs, a cup of cream or rich milk, and flour enough to make a thin batter. Add a little fine sugar and nutmeg. Butter the griddle and turn the batter on. Let it spread as large as a common dinner plate. When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift on a little powdered sugar and cinnamon, a little butter, if you wish, and serve hot. Be careful and not make the batter too thin.

Strawberry Custard.

1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let the milk boil, then add eggs and sugar, and let cool. Crush and strain 1 pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten stiff. Place the custard in glasses, about half full, then fill glasses with strawberry juice and the whites of eggs, beaten together.

Orange Float.

1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar. When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour this over four or five oranges, which have been sliced. Beat the whites of 3 eggs to a stiff froth, sweeten and flavor, and place large spoonfuls over the top of the float.

Kiss Pudding.

1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar, a little salt. Put part of milk, salt and sugar on to boil. Dissolve corn starch in remainder of milk, stir into milk, and while boiling, add the yolks. Flavor with vanilla.

Frosting.—Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on pudding, and put in oven to brown. Save a little frosting to moisten top; then put grated cocoanut to give appearance of snow.

Batter Pudding.

1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of flour, mixed with a little cold milk, beat 4 eggs (yolks and whites separately), and, when the batter is cold, stir in first yolks, then whites, and bake three quarters of an hour.

Sauce.—1 cup sugar, 1/2 of butter, beaten to a cream, put over tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.

Suet Pudding—No. 1.

1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, 1/2 teaspoon soda, and 1 of salt. Stir quite thick with flour, and boil in a bag three hours. Serve with wine sauce.

Suet Pudding—No. 2.

1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or brandy, and spice to taste. To be eaten with sauce.

Suet Pudding—No. 3.

2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1 cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolved in it, 1/2 teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil two hours in a pudding-boiler. To be eaten with hot or hard sauce.

Poor Man's Pudding.

1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1 teaspoon saleratus. Steam four hours. Serve with rich sauce.

Poor Man's Rice Pudding.

1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt. Bake slowly, stirring once or twice.

Indian Pudding.

1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with a little salt and a piece of butter. Butter dish and bake. Before baking, add 1 cup cold milk.

Cracker Pudding.

3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour, and serve with either hard or liquid sauce.

Lemon Bread Pudding.

1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the bread in the milk, then add the beaten yolks with the butter and sugar, rubbed to a cream; also the lemon. Bake in a buttered dish until firm and slightly browned. Beat the whites to a stiff froth, with 3 tablespoons of powdered sugar, and flavor with lemon. Spread over the pudding when baked, and brown slightly; then sift sugar over it. Eat cold. Orange pudding may be made in the same way.

Delmonico Pudding.

1 quart milk, piece of butter size of a walnut, 3 tablespoons corn starch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons white sugar. Boil all together. When done, place in a dish, and set in the oven while beating the whites of eggs, to which add 3 tablespoons powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs over the pudding, and return to oven, to slightly brown.

English Plum Pudding—No. 1.

1/2 pound of seeded raisins, same of currants, well washed and dried, grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6 well-beaten eggs. Chop the suet very fine, after removing the skin, and put it, together with the flour and bread crumbs, into a large bowl; then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs until very light, and add to the contents in the bowl and mix well together. Stir in 1 pint of old English ale. Flour the raisins and currants and add to the compound. Butter a tin pudding-mold, put in the pudding, taking care to well secure the cover. Have ready a kettle of boiling water. Place the mold in it, and keep boiling constantly five hours.

Sauce for the pudding.—Beat the yolks of 2 eggs, with 1 cup of sugar and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon of corn starch, blended with a little cold milk. Add gradually to the beaten batter and eggs. Put all on the fire, and stir constantly until it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with the pudding. A hard sauce used in connection with the hot one is a great improvement.

English Plum Pudding—No. 2.

1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night. Beat 12 eggs, very light, and stir them in the mixture. Take enough milk to slightly moisten the whole. Add a little salt and nutmeg and 3/4 glass of brandy. Boil five hours. Set on fire with brandy to serve, and have a rich sauce.

Plain Plum Pudding.

6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep pudding-dish, in a moderate oven, three or four hours, stirring several times the first hour, to keep the raisins from settling. Serve with hard sauce.

Snow Pudding.

1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart boiling water. Stir till it is all dissolved. Add 4 cups white sugar and the juice of 4 lemons. Strain and set away till cold; then add the beaten whites, beating the whole thing half an hour, or until it is very white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard to eat with it.

Tapioca Cream.

Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir this in with the tapioca, and the whole mixture thus formed into the milk. Let it cook about twenty minutes. Remove from fire, and stir in the whites of the eggs, having beaten them to a stiff froth. Add flavoring, and serve cold. This pudding should be cooked in a vessel set in hot water.

Baked Apple Dumpling.

1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder, enough cold water to make a stiff dough. Roll-out pastry. Cut with biscuit-cutter twice as many pieces as you have apples. Peel and core the apples. Put one round of pastry on one end of the apple. Fill the core-hole with sugar, cinnamon and a piece of butter. Put another round of pastry on so that the edges meet. Bake slowly three-quarters of an hour. This will make nine or ten dumplings.

Apple Pudding.

Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in 1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup sugar. Serve with hard sauce.

Apple SoufflÉ.

1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar, whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to the mixture. Butter a 3-pint dish and turn the soufflÉ into it. Bake thirty minutes in a hot oven. Serve immediately, with any kind of sauce.

Apple Pan-dowdy.

Pare, core and slice 5 apples, and put in a pudding-dish, with a little water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the cover into the apples at last.

Apple Sago Pudding.

Pare and core the apples, put sugar and cinnamon in the holes. Take as many tablespoons of sago as you have apples. Mix it with a little cold water and turn in as much boiling water as will fill the dish. Stir till it thickens, then cover up for two hours, and let it thoroughly swell, then pour it over the apples, and bake about three hours. Sugar and cream for sauce.

Sponge Pudding.

Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of 8 eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water.

Sauce.—The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a cream. Add the whites, and turn over the whole 4 tablespoons of boiling cream or milk, and flour. Add wine, if you wish.

Boston Thanksgiving Pudding.

2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the day before using. Do not put the raisins in until it commences to thicken, and stir occasionally the first two hours after the raisins are in. Before serving the next day, set the tin in boiling hot water long enough before dinner to have it hot. Cold sauce.

Blackberry Pudding.

Take baker's bread and cut away the crusts, butter, and slice rather thick, lay 1 layer of bread and then cover with blackberries and some of the juice (which has been stewed with a little sugar), then more bread and more berries. Over the top throw a glass of wine. Serve with hard sauce.

Rennet Pudding.

Buy a rennet from the butcher (it is the stomach of a very young calf). Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk to blood-heat, and put it in the dish in which it is to remain. Stir in 1 tablespoon of the wine water, grate a little nutmeg over the top, and put in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries.

Chocolate Pudding.

1 pint milk, 3 sticks grated chocolate, boil until thick, then set away to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons sugar, beat sugar light with the yolks, and to this add 1 cup cracker flour, 1 teaspoon vanilla, and the whites, last. Put all this in the chocolate, and let boil one and a half hours in a well-buttered form. Serve with whipped cream.

Apricot or Peach Pudding.

Butter a pan thoroughly and dust well with cracker flour, and put a row of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten together with a cup of powdered sugar. Beat in a pan of boiling water twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and 1 teaspoon vanilla and a pinch of salt. Put this mixture over the apricots or peaches, and bake three quarters of an hour.

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