Tapioca Pudding

Half a pint tapioca soaked for six hours in a quart of milk, five eggs, sugar to taste, nutmeg, one tablespoonful of wine or brandy, grease the dish and put pieces of butter on the top. Bake, it for one hour.

Custard Pudding

One pint milk, six eggs, three large spoonsful of corn starch and two of sugar. To be eaten with a sauce of wine, butter, sugar and nutmeg.

Rice Meringue

One cup rice, ten tablespoonsful sugar, three eggs, one quart of milk. Soak the rice in cold water for two hours. Then put it on the fire with the milk and boil until done. Beat the yolks of the eggs with three spoonsful of sugar and milk while boiling. Beat the whites with the rest of the sugar, add lemon juice to your taste. Put in a dish, lay the whites on top and bake till brown.

Orange Pudding

One pound butter and one pound sugar, beat to a cream. One glass brandy, one glass wine, ten eggs beaten light. Pare two oranges and boil the rind until it is tender, then beat it in a mortar and squeeze in the juice, also the rind and juice of one lemon. Bake in a pie-crust.

Baked Apple Dumplings

Roll out some dough thicker than piecrust, and enclose a handful of sliced ripe apples, well covered with butter and sugar. Bring the edges together as in any other dumpling. When as many are made as desired, place them side by side in a pudding dish, spread butter and sugar over them, and pour boiling water enough to half cover the dumplings. Put them in the stove, and cook moderately fast until they are nicely browned. The butter and sugar make a nice sauce flavored with nutmeg.

Apple Sago

One cup of sago, one quart of boiling water poured on it. Season with milk, lemon and sugar. Pare and core as many apples as will stand in the dish. Pour over them the sago, and bake one hour. Serve them with sugar and cream.

Florentine Pudding

Boil one quart of rice in one quart of milk until very soft. When sufficiently cold add the yolks of three eggs, a little salt, one cup of white sugar, one grated lemon, and a little of the juice. Beat all light, then put in a dish, and pour over the top the whites of the eggs well beaten. Add a little sugar. Put it in the oven long enough to brown nicely.

Boiled Pudding

One teacupful of milk, one of molasses, one of chopped suet or butter, one of raisins stoned and chopped fine, three and a half teacups of sifted flour, one teaspoonful of soda, one of cream of tartar, or one teaspoonful of Royal Baking Powder, and one of salt. Mix all together, beat it well, pour it in a cloth, tie it up tight, and boil it four hours.

Whortleberry Pudding

Four eggs, three and a half cups flour, two and a half cups sugar, half cup of butter, half cup of milk, one quart berries, half glass wine, half nutmeg, half teaspoonful soda. Blackberries may be used if preferred.

1, 2, 3, 4 Pudding

Four eggs, three teacups of flour, two cups sugar, one cup butter. A teacupful of buttermilk, with a small teaspoonful of soda. Season to taste and bake like cake.