Boiled Roly-Boly Pudding

Make a puff paste, and roll it out into a square about a quarter of an inch thick. Spread over it, leaving an inch uncovered at the edges, almost any kind of fruit or berries, such as strawberries, raspberries, etc., sweetened, or preserves.

Roll it tight. Sew it in a cloth, allowing room to swell.

Boil or steam it an hour. Serve with almost any kind of pudding sauce.

Apple Pudding

Two teacups of apples stewed and strained, two of sugar, one of butter, seven yolks of eggs. Take five whites, and half a cup of sugar, beat very light and spread over the puddings. Brown slightly.

Quince Pudding

Take six large ripe quinces stewed and strained, half a pint sweet cream, half a pint sugar, seven eggs; leave out all the whites but two. Add lemon juice to taste.

Thickened Milk Pudding

One quart milk. When it boils stir in enough flour to thicken it like mush; add a piece of butter the size of an egg. When cold add five eggs well beaten. Bake in a moderate oven. Season to taste, and serve with sauce.

Cocoanut Pudding

One large nut grated, half pound butter, half pound sugar, whites of six eggs, and season with lemon or wine. This is sufficient for four large puddings.

Cream Pudding

Five eggs, three quarters pound butter, one pound sugar, one pint cream, a little nutmeg. Bake quickly.

Plum Pudding

Five eggs, one pint milk, half a loaf of bread soaked in the milk, half pound butter, same of raisins, same of currants, one ounce citron, salt, sugar, and spice to taste. Let it steam four hours.

Cream Pudding

Six eggs beaten well, one quart cream, six tablespoonsful of flour. Mix well together; add a little rose water, half a nutmeg, one teaspoonful ginger, half a teaspoonful salt. Put in a well floured cloth, and let it boil for three quarters of an hour. Cold sauce or wine sauce, as you prefer.

Boiled Apple Dumplings

Pare and core large tart apples. An apple corer is better than a knife to cut out the seeds as it does not divide the apple. Make a paste with one pound of flour and half a pound butter. Cover the apples with the paste; tie them in cloths, but allow room to swell. Tender apples will boil in three-quarters of an hour. Serve hot. Eat with sauce. Quince and cherry dumplings are made in a like manner.

Baked Pears

Take quarter peck of pears, wash and put them in a pan, with one pound brown sugar, and half pint of water. Bake in a moderate oven until the fruit is tender. When cool, and before sending to table sift white sugar over them.

Balloons

One pint milk, three eggs, one pint flour. Separate the eggs, beat the yolks until light, and mix them with the milk, stirring all into the flour gradually. Beat it well with one saltspoonful of salt, then whisk the whites until stiff and dry, and stir through lightly, half at a time. Butter small cups, fill them half full of the mixture, and bake in a quick oven. When done turn them out of the cups, place them on a heated dish, and send them to table hot. Eat with wine sauce.

Meringue Pudding

Yolks of five eggs, one pint cream, quarter pound sugar. Boil it in a tin placed inside of one of boiling water. Stir all the time till it thickens. Ice it with the whites of four eggs, and brown it in the oven a little. Flavor as you like.

Baked Custard

Take three eggs and one pint milk. Beat the whites very light; then add the yolks and beat them together. Warm the milk and sugar, then stir in the eggs. Flavor as you like. Fill the custard cups, and set them in a pan of cold water inside the stove. Leave it until the water boils; the custard should then be solid. Grate nutmeg over it.

Mince Meat

Three pounds suet chopped fine, three pounds chopped tart apples, three pounds stoned raisins, two pounds currants, washed and dried, one pound citron, cut fine, preserved orange or lemon peel. Then two ounces ginger, one of cinnamon, two dozen cloves, two nutmegs, one dozen allspice, all pulverized, half pound brown sugar, one pint rum or brandy. Cover all with cider, and put it in a tightly closed jar. Keep it always covered with cider. Add a little brandy or rum after putting it in the paste. Always have a top crust to mince pies, and serve them hot.

Mince Meat

Two pounds of fresh beef tongue, two and a half pounds suet, two pounds raisins, two pounds currants, two and a half pounds sugar, two and a half pounds apples, one and a half nutmegs, half ounce mace, cloves, allspice, and cinnamon, one pint wine, one quart brandy, quarter pound citron. Each time the pastry is made add a little cider to moisten it.

Plain Family Paste

Two pounds flour, half pound butter, half pound fresh lard. Mix as for puff paste.

Nice Paste For Dumplings

To one pound flour add a little salt, and as much boiling water as will make it into a stiff dough. Flour the pie board, turn it out and work it lightly, then take a piece, roll it thin, and cover the fruit with it.

Orange Roly-Boly

Make a light paste as for apple dumplings, roll it in an oblong sheet, and lay sweet oranges, peeled, sliced, and seeded, thickly, all over it. Sprinkle with white sugar. Grate a few teaspoonsful of the rind over all, and roll it up closely, folding down the end to secure the syrup. Boil it in a pudding bag for one hour and a half. Eat with lemon sauce.