Suet Pudding

One cupful of chopped suet, one teacupful of molasses, one cupful sweet milk, three and one-half cupfuls of Albers flour, one cupful raisins, one cupful of curants, one teaspoonful of soda, a pinch of salt, one-half teaspoonful each of cinnamon, allspice, cloves. Steam two hours. Citron or lemon peel may be added if desired.

Snow Pudding

One ounce of gelatin; pour on it a pint and a half of boiling water; add two teacups of white sugar, the grated peel and juice of two lemons; strain into a deep dish to cool; when it commences to jelly, add to it the whites of four well-beaten eggs, beat until the dish is full, put in molds and place in a cool place.

Cocoanut Pudding

Grate cocoanut, then stew it slowly in one quart of milk; pour this on a half loaf of baker's bread; when cool add one pound of sugar, and one-half pound of butter, beaten to a cream; then add six eggs and bake.

Prune Pudding

One pound of prunes, one-half pound of walnuts or almonds, the whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. Stew prunes and when cold remove stones, then chop fine, also chop nuts and put in dish with sugar and well-beaten whites of eggs. Whip cream, flavor, and spread on top.

Queen Pudding

Two-thirds of a cup of butter, cup sugar, cup of Albers flour, three eggs, one-half teaspoon baking powder, small glass of brandy. Rub to a smooth cream butter and eggs; add eggs, one at a time, beating few minutes after each addition; add flour sifted with powder, and brandy; put into mold well buttered, set in saucepan with boiling water to reach one-half up its sides; steam thus one and one-half hours; turn out on dish carefully; serve with lemon sauce.

Corn Starch Pudding

Boil one quart of milk, then beat the yolks of four eggs, with four tablespoonfuls of corn starch and a little milk; stir into the boiling milk, let it boil up once and turn into a pudding dish; then beat the whites of the eggs to a froth and add four spoonfuls of white powdered sugar; cover the pudding with the mixture, and set in the oven and brown lightly half an hour. Flavor with vanilla, lemon, etc.

Apple Tapioca Pudding

Pare and core enough apples to fill dish; put into each apple bit of lemon peel. Soak one-half pint tapioca in one quart lukewarm water one hour, add a little salt; flavor with lemon; pour over apples. Bake until apples are tender. Serve cold with cream and sugar.

Fig Pudding

One-quarter pound of figs, chopped fine, one-quarter pound of bread crumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron and lemon peel and five eggs. Mix thoroughly; steam or boil four hours.

Lemon Pudding

Half a pound of sugar, half pound of butter, five eggs, half gill brandy, rind and juice of one lemon; beat well the butter and sugar, whisk the eggs, add them to the lemon, grate the peel, line a dish with puff paste, and bake in a moderate oven.

Marmalade Pudding

Two cupfuls of fine stale bread crumbs, one cupful of rich milk, half cream preferred, the yolks of five eggs beaten very light, one-half teaspoonful of soda stirred in boiling water, one cupful of sweet marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then the soda. Fill pudding dish two-thirds full with the batter, set in a quick oven and bake one-half hour. When done turn out quickly and spread over the top a goodly spoonful of marmalade. Cover with the whites of the eggs beaten stiff and return to the oven to brown.

Tapioca Pudding

Cover three tablespoons tapioca with water; stand over night; add one quart milk, a small piece of butter, a little salt, and boil; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard, flavor with vanilla; when cold cover with whites of eggs beaten.

Sago Pudding

One quart of milk, four tablespoons sago boiled in the milk till soft; set dish in kettle of hot water, and let sago swell gradually. Beat up three eggs, and stir into cooked milk and sago; salt and sugar to taste. Then put in oven and bake very lightly. Serve with creamy sauce.