German Pudding

Quarter of a pound of suet chopped fine, quarter of a pound of bread crumbs, quarter of a pound of sugar, three good-sized apples cut up small. Butter a pan and put in a layer of the bread crumbs, then one of suet, then one of apples and sugar mixed, seasoned with lemon peel and cloves. Continue the layers alternately until the pan is full, always putting the sugar and apples together. Bake twenty minutes.

Jam Rolled Pudding

Make a paste with six ounces of finely-chopped suet and three quarters of a pound of flour; roll it out a quarter of an inch thick. Spread it over with half a pound of any kind of jam. Wet the edge-of the paste all round; roll it up into the form of a bolster; press the edge to make it adhere; tie it in a cloth; put it into a pan of boiling water, without bending it, and boil quickly for an hour and three quarters. Turn out carefully, cut the pudding into six pieces, and serve the cut side uppermost. Marmalade, chopped apples, lemon juice, and currants, may be used instead of jam for a change.

Black-Cap Pudding

Make a thin light batter, and just before it is poured into the cloth, stir to it half a pound of currants, well cleaned and dried. These will sink to the lower part of the pudding and blacken the surface. Boil it the usual time, and dish it with the dark side uppermost. Send it to table with a sweet sauce.

A Pudding For A Prince

Blanch six bitter, and two ounces of sweet almonds, boil them twenty minutes in the third of a pint of new milk, then pound them to a paste. When the milk is nearly cold, add four well-beaten fresh eggs, half a gill of thick cream, and two table-spoonfuls of brandy; rub six ounces of stale sponge-cake to crumbs. Mix these ingredients well, and beat for ten minutes; stir in two ounces of sifted loaf sugar. Butter a mould, stick it round in Vandykes with dried cherries, pour in the mixture, tie it over with writing paper spread with butter, and steam over fast-boiling water for an hour and three quarters. Serve with sauce.

College Pudding

Four eggs, one pint of milk, a little salt, flour to make a rather thin batter, one dessertspoonful of dissolved carbonate of ammonia. Beat the yolks of the eggs very light, add the salt, milk, and flour. The batter must not be thick. Beat the whole very hard for ten or fifteen minutes, then stir in gently the whites of the egg, which should have been whisked very dry. Do not beat the batter after the whites are in, only stir it sufficiently to incorporate them with it. Lastly, add the ammonia. Butter well a cake mould or iron pan, pour in the mixture, and bake it in an oven about as hot as for bread. This pudding is very nice with wine or lemon sauce. Cream sauce may be served with it if preferred.

Railway Pudding

Flour, suet, sugar, currants, and raisins, of each ten ounces; grated potatoes and carrots, together ten ounces; one nutmeg and two ounces of candied orange peel, well mixed together, and boiled for several hours. To be served with brandy sauce.