Indian Meal Pudding

Four eggs, the weight of three eggs in meal, half a pound white sugar, quarter pound butter. Beat the sugar and butter together. Then add the eggs, lastly the meal. Beat quickly and bake in a quick oven. Flavor with the juice and grated rind of one lemon. When it is sufficiently cool spread currant jelly over the top. A sauce is an improvement.

Cottage Pudding

One pint flour, one cup sugar, one cup milk, one egg, one tablespoonful butter, one teaspoonful of soda, one tea-spoonful cream of tartar or one teaspoonful of Royal Baking Powder. Mix all well together; beat it hard and bake in a dish. To be eaten with wine sauce.

Tyler Pudding

To six eggs add three cups of sugar, one and a half cups of butter, one cup of cream and one grated nutmeg. Beat it well and bake in pie crust.

Sweetmeat Pudding

Five eggs, the yolks and whites beaten separately, one tea-cupful of preserves, one cup of sugar and one cup of melted butter. Bake quickly and serve up hot.

Sponge Pudding

Half a cup butter, half a cup sugar, two and three-quarter cups of flour, one cup of milk, four eggs, two spoonsful of cream of tartar, one teaspoonful of soda, the juice and rind of one lemon. Bake moderately for one hour.

Sauce for the above. - Half a cupful butter, one cup sugar, the yolks of two eggs, one teacup of flour, one glass of wine or lemon juice. Cream the butter and sugar. Mix all together and pour on a teacupful of boiling water. Stir it all the time until it begins to boil.

Boiled Rice Pudding

Quarter pound rice, half a pound of stoned raisins, half a teaspoonful of salt. Tie in a pudding bag, allowing room to swell. Boil it two hours and serve with hard sauce.

Prune Pudding

One pound stewed prunes mashed through a cullender. Whites of six eggs beaten stiff, three tablespoons white sugar. Bake fifteen minutes.

Prune Pudding, No. 1

Take one pound prunes, boil till tender enough to take seed out, two cloves and juice and rind of one lemon; take not quite half box gelatine, dissolve in cold water, then add the hot prunes and pour in a mould. Serve with seasoned cream, whipped, and sherry wine.

Carrot Pudding

One pound of carrots boiled and mashed fine, one pound raisins, half a pound currants, half a pound of suet chopped fine, eight tablespoonsful of flour, four of brown sugar, one of mixed spices, one nutmeg, one egg. Mix all well. Boil for four hours, then put it in a dish and bake twenty minutes.

Blackberry Pudding

Half a pound butter, one pound brown sugar, half a pound flour, four eggs beaten light. Cream the butter and sugar till light; add the eggs and flour alternately. After pouring in the baking dish put on the top one quart of blackberries (raw). To be eaten with wine sauce.

Apple Pudding

One and a half pints of coddled apples, the peel of three lemons, the juice of two, one and a quarter pounds sugar, half a pound butter, one teacupful of cream, eight eggs, leaving out three of the whites. Melt the butter, add the cream, stir in the eggs, sugar, butter and lemon peel. Put it on the fire, let it get quite hot, then put it in puff paste crust and bake. The whites must be beaten to a stiff froth with sugar; add the juice of the lemons and put it over the pudding. Let it brown a few moments. To be eaten cold.