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CORNSTARCH PUDDING.
Reserve half a cupful of milk from a quart and put the remainder on
the stove in a double boiler. Mix four large tablespoonfuls of
cornstarch and a teaspoonful of salt with the half cupful of milk;
then stir the mixture into the boiling milk and beat well for two
minutes. Cover the boiler and cook the pudding for twelve minutes;
then pour it into a pudding-dish and set in a cool place for half an
hour. When the time for serving comes, make a sauce in this manner:
Beat the whites of two eggs to a stiff, dry froth, and beat into this
two tablespoonfuls of powdered sugar. As soon as the sugar has been
well mixed with the whites, add half of a large tumbler of currant
jelly, or any other bright jelly, or any kind of preserved fruit may
be used. If you prefer, serve sugar and cream with the pudding instead
of a sauce.

CORNMEAL PUDDING
Bring one pint of milk to the boiling point; pour it gradually on
one-half cup of Indian meal, stirring all the while to prevent lumps.
When cool add three eggs well beaten, and one tablespoon of flour,
one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
cinnamon, pinch of salt and one pint cold milk. Pour into battered
pudding dish and bake an hour and a half. Serve with hot maple sugar or
cream.

CUBAN PUDDING.
Crumble a pound of sponge cakes, an equal quantity, or less if
preferred, of cocoanut, grated in a basin. Pour over two pints of rich
cream previously sweetened with a quarter of a pound of loaf sugar and
brought to the boiling point. Cover the basin and when the cream is
soaked up stir in it eight well-beaten eggs. Butter a mold, arrange
four or five ounces of preserved ginger around it, pour in the pudding
carefully and tie it down with a cloth. Steam or boil slowly for an
hour and a half; serve with the syrup from the ginger, which should be
warmed and poured over the pudding.

CURD PUDDING.
Take three quarts of new milk, put to it a little erning, as much as
will break it when it is scumm'd break it down with your hand, and when
it is drained grind it with a mustard ball in a bowl, or beat it in a
marble-mortar; then take half a pound of butter and six eggs, leaving
out three of the whites; beat the eggs well, and put them into the
curds and butter, grate in half a nutmeg, a little lemon-peel shred
fine, and salt, sweeten it to your taste, beat them all together, and
bake them in little petty-pans with fast bottoms; a quarter of an hour
will bake them; you must butter the tins very well before you put them
in; when you dish them up you must lay them the wrong side upwards on
the dish, and stick them with either blanch'd almonds, candid orange,
or citron cut in long bits, and grate a little loaf sugar over them.

CHERRY BATTER PUDDING.
Stone and pick some fine cherries, put them into a buttered mould,
and pour over them a fine batter well sweetened, tie over the mould
closely, and boil one hour and a half; serve with sweet sauce. This
is a delicious pudding; plums or damsons are sometimes used instead of
cherries.
CUMBERLAND PUDDING.
Take equal quantities of bread crumbs, apples finely chopped, currants
and shred suet, sweeten with brown sugar, and mix all together with
three eggs, a little brandy, grated nutmeg, and lemon peel; boil in
a round mould from one to two hours, according to the size of the
pudding.

DATE PUDDING -1
Melt three tablespoons of butter, add one-half cup of molasses, one-half
cup of milk, one and two-third cups of flour sifted with one-half
teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter
teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half
pound of dates, stoned and cut. Turn into a well-buttered mold. Butter
the cover also and steam two and one-half hours. Keep at a steady boil.
Serve with any kind of sauce.

DATE PUDDING -2
Take 1/2 lb. od plain wholemeal biscuits,
1/2 lb. dates, 2 ozs. nutter, 1 heaped tablespoon wholemeal flour,
grated rind of 2 lemons and water.
Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the
dates. Grate off the yellow part of the lemon rinds. Rub the nutter into
the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough
water to make a paste stiff enough for the spoon to just stand up in
alone. Be very particular about this, as the tendency is to add rather too
little than too much water, owing to the biscuit-powder absorbing it more
slowly. Put into a greased pudding-basin or mould. Steam or boil for 5
hours. "Ixion Kornules" may be used instead of the biscuits, if preferred.
They save the labour of grinding, but they need soaking for an hour in
cold water before using. Well squeeze, add the other ingredients, and
moisten with the water squeezed from the kornules.

FARINA PUDDING WITH PEACHES
To one quart of milk add one-half cup of farina, salt, and a small piece
of butter. Boil in a double boiler until thick. Beat the yolks of four
eggs with four tablespoons of white sugar, and add this just before
taking off the fire. Stir it thoroughly, but do not let it boil any
more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth
with pulverized sugar. After the eggs have been whipped, butter a
pudding dish, put in part of the custard, in which you have mixed the
whites (If you have any extra whites of eggs beat and use them also),
then a layer of stewed or canned peaches; cover with the remaining
custard and bake. Eat with rum sauce.

FIG PUDDING
Take 1/2 lb. od plain "Ixion" wholemeal biscuits,
1/2 lb. figs, 2 ozs. nutter, 1 heaped tablespoon wholemeal flour,
grated rind of 2 lemons and water.
Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the
figs. Grate off the yellow part of the lemon rinds. Rub the nutter into
the biscuit-powder. Add figs, lemon peel, and flour. Mix with enough
water to make a paste stiff enough for the spoon to just stand up in
alone. Be very particular about this, as the tendency is to add rather too
little than too much water, owing to the biscuit-powder absorbing it more
slowly. Put into a greased pudding-basin or mould. Steam or boil for 5
hours. "Ixion Kornules" may be used instead of the biscuits, if preferred.
They save the labour of grinding, but they need soaking for an hour in
cold water before using. Well squeeze, add the other ingredients, and
moisten with the water squeezed from the kornules.

FRENCH COCOANUT PUDDING.
One quart of milk, three tablespoonfuls of cornstarch, the yolks of
four eggs, half a cupful of sugar and a little salt; put part of the
milk, salt and sugar on the stove and let it boil; dissolve the
cornstarch in the rest of the milk; stir into the milk and while
boiling add the yolks and a cupful of grated cocoanut. Flavor with
vanilla.

FRENCH-BARLEY PUDDING
Take a quart of cream, and put to
it six eggs well beaten, but three of the whites; then season it with
sugar, nutmeg, a little salt, orange-flower-water, and a pound of
melted butter; then put to it six handfuls of French-barley that has
been boiled tender in milk: butter a dish, and put it in, and bake it.
It must stand as long as a venison-pasty, and it will be good.

FROZEN PUDDINGS
For frozen puddings ice must be crushed and mixed with rock-salt, the
same way as for freezing cream. Pudding-mold must have a tight cover;
have a receptacle sufficiently large to line bottom and sides with a
thick layer of mixed salt and ice. Put the mold in the centre, fill with
the pudding, cover tightly, then put ice on top and all around. Put a
sheet of plain tissue paper in top of mold to prevent salt from
penetrating. Cover whole with a cloth and let freeze from three to four
hours.

GOOSEBERRY PUDDING.
Take a quart of green gooseberries, pick, coddle, bruise and rub them
through a hair-sieve to take out the pulp; take six spoonfuls of the
pulp, six eggs, three quarters of a pound of sugar, half a pound of
clarified butter, a little lemon-peel shred fine, a handful of
bread-crumbs or bisket, a spoonful of rose-water or orange-flower
water; mix these well together, and bake it with paste round the dish;
you may add sweetmeats if you please.

GREEN PUDDING
Take a penny loafe of stale Bread, grate it, put to halfe a pound of
Sugar, grated Nutmeg, as much Salt as will season it, three quarters of
a pound of beef-suet shred very small, then take sweet Herbs, the most
of them Marigolds, eight Spinages: shred the Herbs very small, mix all
well together, then take two Eggs and work them up together with your
hand, and make them into round balls, and when the water boyles put
them in, serve them with Rose-water, Sugar, and Butter or Sauce.

HONEY PUDDING
Mix one-half cup of honey with six ounces of bread crumbs and add
one-half cup of milk, one-half teaspoon of ginger, grated rind of half a
lemon and yolks of two eggs. Beat the mixture thoroughly and then add
two tablespoons of butter and the whites of the eggs well beaten. Steam
for about two hours in a pudding mold which is not more than
three-quarters full.

HERB PUDDING.
Take a good quantity of spinage and parsley, a little sorrel and mild
thyme, put to them a handful of great oatmeal creed, shred them
together till they be very small, put to them a pound of currans, well
washed and cleaned, four eggs well beaten in a jill of good cream; if
you wou'd have it sweet, put in a quarter of a pound of sugar, a little
nutmeg, a little salt, and a handful of grated bread; then meal your
cloth and tie it close before you put it in to boil; it will take as
much boiling as a piece of beef.

HUNTING PUDDING.
Take a pound of fine flour, a pound of beef-suet shred fine, three
quarters of a pound of currans well cleaned, a quartern of raisins
stoned and shred, five eggs, a little lemon-peel shred fine, half a
nutmeg grated, a jill of cream, a little salt, about two spoonfuls of
sugar, and a little brandy, so mix all well together, and tie it up
right in your cloth; it will take two hours boiling; you must have a
little white wine and butter for your sauce.

HUCKLEBERRY PUDDING
Sprinkle four tablespoons of flour over one and one-half pints
huckleberries and set aside for half an hour. Soak one pint crumbed
bread in one quart milk; add three tablespoons of sugar, pinch of salt,
and the huckleberries. Put all into a greased pudding dish with flakes
of butter on top. Bake forty-five minutes. Serve with hard sauce.

ICED PUDDING.
Parboil three quarters of a pound of Jordan almonds, and one quarter
of bitter almonds, remove the skins and beat them up to a paste, with
three quarters of a pound of white pounded sugar, add to this six
yolks of beaten eggs, and one quart of boiled cream, stir the whole
for a few minutes over a stove fire, strain it, and pour it into
a freezing pot, used for making ices; it should be worked with a
scraper, as it becomes set by freezing; when frozen sufficiently
firm, fill a mould with it, cover it with the lid, and let it remain
immersed in rough ice until the time for serving.

INDIAN PUDDING.
One quart milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk
in double boiler, sprinkle the meal into it, stirring all the while;
cook twelve minutes, stirring often. Beat together the eggs, salt,
sugar and one-half teaspoonful of ginger. Stir the butter into the
meal and milk. Pour this gradually over the egg mixture. Bake slowly
one hour. Serve with sauce of heated syrup and butter.

JELLY PUDDINGS.
Two cupfuls of _very_ fine stale biscuit or bread crumbs, one cupful
of rich milk--half cream, if you can get it; five eggs beaten very
light, half a teaspoonful of soda stirred in boiling water, one cupful
of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then
whites, finally the soda. Fill large cups half full with the batter,
set in a quick oven and bake half an hour. When done, turn out quickly
and dexterously; with a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve
within. Close the slit by pinching the edges with your fingers. Eat
warm with sweetened cream.

LENTIL FLOUR PUDDING.
3 oz. of lentil flour, 1 pint of milk, 3 oz. of sugar, the rind and
juice of 1/2 lemon, 3 eggs, 1 oz. of butter. Boil the milk, smooth the
lentil flour with a little water, and pour the boiling milk gradually
over it, mixing the lentils well with the milk. Add the butter, sugar,
lemon rind, and juice; when the mixture has cooled a little, add the
eggs, well beaten; bake the pudding in a well-greased dish in a
moderate oven until quite set.

LEMON PUDDING -1
Take a quarter of a pound of almonds, three quarters of a pound of
sugar, beat and searc'd, half a pound of butter; beat the almonds with
a little rose-water, grate the rinds of two lemons, beat eleven eggs,
leave out two whites, melt the butter an stir it in; when the oven is
ready mix all these well together, with the juice of one or two lemons
to your taste; put a thin paste at the bottom, and a thicker round the
edge of the dish.

LEMON PUDDING -2
A small cupful of butter, the grated peel of two large lemons and the
juice of one, the yolks of ten eggs and whites of five, a cupful and a
half of white sugar. Beat all together and, lining a deep pudding-dish
with puff paste, bake the lemon pudding in it; while baking, beat the
whites of the remaining five eggs to a stiff froth, whip in fine white
sugar to taste, cover the top of the pudding (when baked) with the
meringue and return to the oven for a moment to brown; eat cold, it
requires no sauce.

BAKED LEMON PUDDING.
Take one quart of milk, two cupfuls of bread crumbs, four
eggs, whites and yolks beaten separately, butter the size of an egg,
one cupful of white sugar, one large lemon juice and grated rind.
Heat the milk and pour over the bread crumbs, add the butter, cover
and let it get soft. When cool, beat the sugar and yolks and add to
the mixture, also the grated rind. Bake in a buttered dish until firm
and slightly brown, from a half to three-quarters of an hour. When
done, draw it to the door of the oven and cover with a meringue made
of the whites of the eggs, whipped to a froth with four tablespoonfuls
of powdered sugar and the lemon juice; put it back in the oven and
brown a light straw color. Eat warm, with lemon sauce.

BOILED LEMON PUDDING.
Half a cupful of chopped suet, one pint of bread crumbs, one lemon,
one cupful of sugar, one of flour, a teaspoonful of salt and two eggs,
milk. First mix the suet, bread crumbs, sugar and flour well together,
adding the lemon peel, which should be the yellow grated from the
outside, and the juice, which should be strained. When these
ingredients are well mixed, moisten with the eggs and sufficient milk
to make the pudding of the consistency of thick batter; put it into a
well-buttered mold and boil for three and a half hours; turn it out,
strew sifted sugar over and serve warm with the lemon sauce, or not,
at pleasure.

BLANCMANGE (LEMON) PUDDING
1 pint of water, 2 tablespoonfuls of Allinson cornflour, 1 lemon, 2
eggs, sugar to taste. Put the water in an enamel saucepan, and let it
boil with the rind of the lemon in it. When boiling, add the cornflour
mixed with a little cold water. Allow it all to boil for a few
minutes; then add sugar and the juice of a lemon. Have the whites of
the eggs beaten to a stiff froth, and beat up well with the mixture;
then pour into a mould. Make a little custard to pour over the
blancmange--1/2 pint of milk, a little sugar, and essence of lemon;
whisk in the yolks of the eggs. This makes an excellent custard.

LIVER PUDDING.
Take a pound of grated bread, a pound of currans, a pound and a half of
marrow and suet together cut small, three quarters of a pound of sugar,
half an ounce of cinnamon, a quarter of an ounce of mace, a pint of
grated liver, and some salt, mix all together; take twelve eggs, (leave
out half of the whites) beat them well, put to them a pint of cream,
make the eggs and cream warm, then put it to the pudding, stuff and
stir it well together, so fill them in skins; put to them a few
blanch'd almonds shred fine, and a spoonful or two of rose-water, so
keep them for use.

MARROW PUDDING.
Take a penny loaf, take off the outside, then cut one half in thin
slices; take the marrow of two bones, half a pound of currans well
cleaned, shred your marrow, and strinkle a little marrow and currans
over the dish; if you have not marrow enough you may add to it a little
beef-suet shred fine; take five eggs and beat them very well, put to
them three jills of milk, grate in half a nutmeg, sweeten it to your
taste, mix all together, pour it over your pudding, and save a little
marrow to strinkle over the top of your pudding; when you send it to
the oven lye a puff-paste around the dish edge.

MACARONI PUDDING -1
4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the
macaroni in small pieces and boil it for 20 minutes. Drain off all the
water, pour in the milk, sugar, and a piece of butter. Boil until the
macaroni is quite tender. Let it cool, then add the eggs well beaten
up, and a little grated nutmeg. Put the pudding into a pie-dish and
bake for 1/2 hour.

MACARONI PUDDING -2
3 oz. macaroni, which should be boiled in milk until quite tender,
place in a buttered pie-dish, and pour over a pint of custard made
with Allinson custard powder, bake for 1/2 hour and serve either hot
or cold.

MILK PUDDING -1
Nearly every housewife makes milk puddings, but only one in a hundred can
make them properly. When cooked, the grains should be quite soft and
encased with a rich thick cream. Failure to produce this result simply
indicates that the pudding has been cooked too quickly, or that the
proportion of grain to milk is too large.
Allow 2 level tablespoons, not a grain more, of cereal (rice, sago,
semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put
in a pie-dish with a vanilla pod or some strips of lemon rind, and stand
for an hour in a warm place, on the hob for example. Then take out the pod
or peel and put into a fairly hot oven. As soon as the pudding boils, stir
it well, and move to a cooler part of the oven. It should now cook very
slowly for 2 hours.

MILK PUDDING -2
The general rule for milk puddings is to take 4 oz. of farinaceous
food of any kind to 1 quart of milk. The best way to prepare most of
these puddings is to let the ingredients gently cook on the top of the
stove and then to turn them into a pie-dish to finish them in the oven
for 4 hour or a little longer, according to the heat of the oven.
Should eggs be added, they should be beaten well, then mixed with the
pudding before it goes into the oven. Most farinaceous milk puddings
are improved by the use of Allinson fine wheatmeal with the other
ingredients. For instance, use 2 oz. of giant sago and 2 oz. of
wheatmeal to 1 quart of milk; or for semolina pudding, the same
quantities of wheatmeal and semolina; and for vermicelli pudding the
same, with sugar and flavouring to taste.

NUT PUDDING
Take 1 cup chopped nuts, 1 cup soft breadcrumbs, 2 cups scalded
milk, 2 egg yolks, 3/4 cup sugar, 2 egg whites beaten until stiff,
2 squares melted chocolate, juice and grated rind of 1 lemon,
1 tablespoon Crisco and salt as necessary. Mix breadcrumbs, milk,
Crisco, nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon.
When well blended, cut and fold in whites of eggs; pour into Criscoed
individual molds, and bake upto 25 minutes. Serve hot with cream.

NOODLE PUDDING
Make noodles with two eggs. Boil in boiling salt water for ten minutes,
drains and set aside.
Beat the yolks of four eggs with one cup of powdered sugar until light,
add a quarter of a cup of pounded almonds, a pinch of salt, the drained
noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
pour into a greased pudding mold, and boil one and one-half hours.

ORANGE PUDDING -1
Take three large seville oranges, the clearest kind you can get, grate
off the out-rhine; take eight eggs, (leave out six of the whites) half
a pound of double refin'd sugar, beat and put it to your eggs, then
beat them both together for half an hour; take three ounces of sweet
almonds blanch'd, beat them with a spoonful or two of fair water to
keep them from oiling, half a pound of butter, melt it without water,
and the juice of two oranges, then put in the rasping of your oranges,
and mix all together; lay a thin paste over your dish and bake it, but
not in too hot an oven.


ORANGE PUDDING -2
Take half a pound of candid orange, cut them in thin slices, and beat
them in a marble mortar to a pulp; take six eggs, (leave out half of
the whites) half a pound of butter, and the juice of one orange; mix
them together, and sweeten it with fine powder sugar, then bake it with
thin paste under it.

ORANGE PUDDING -3
Take two large Sevil oranges, and grate
off the rind, as far as they are yellow; then put your oranges in fair
water, and let them boil till they are tender; shift the water three
or four times to take out the bitterness; when they are tender, cut
them open, and take away the seeds and strings, and beat the other
part in a mortar, with half a pound of sugar, till 'tis a paste; then
put in the yolks of six eggs, three or four spoonfuls of thick cream,
half a Naples-biscuit grated; mix these together, and melt a pound of
very good fresh butter, and stir it well in; when 'tis cold, put a bit
of fine puff-paste about the brim and bottom of your dish, and put it
in and bake it about three quarters of an hour.

ORANGE PUDDING -4
Take three or four seville oranges, the clearest skins you can get,
pare them very thin, boil the peel in a pretty quantity of water, shift
them two or three times in the boiling to take out the bitter taste;
when it is boiled you must beat it very fine in a marble mortar; take
ten eggs, (leave out six of the whites) three quarters of a pound of
loaf sugar, beat it and put it to your eggs, beat them together for
half an hour, put to them half a pound of melter butter, and the juice
of two or three oranges, as they are of goodness, mix all together, and
bake it with a thin paste over your dish.

ORANGE PUDDING -5
Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting
them in the boiling to take off the bitter taste; take half a round of
long bisket, slice and scald them with a little cream, beat six eggs
and put to your bisket; take half a pound of currans, wash them clean,
grate in half a nutmeg, put in a little salt and a glass of sack, beat
all together, then put it into your orange skin, tie them tight in a
piece of fine cloth, every one separate; about three quarters of an
hour will boil them: You must have a little white wine, butter and
sugar for sauce.

ORANGE PUDDING -6
Take two Seville oranges, the largest and cleanest you can get, grate
off the outer skin with a clean grater; take eight eggs, (leave out two
of the whites) half a pound of loaf sugar, beat it very fine, put it to
your eggs, and beat them for an hour, put to them half a pound of
clarified butter, and four ounces of almonds blanch'd, and heat them
with a little rose-water; put in the juice of the oranges, but mind you
don't put in the pippens, and mix together; bake it with a thin paste
over the bottom of the dish. It must be baked in a slow oven.

ORANGE MARMALADE PUDDING.
3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of
milk, 3 eggs, some butter. Butter a mould thoroughly, cut the bread
into slices and butter them, then arrange the bread and butter in the
mould in layers, spreading each layer with marmalade. When the mould
is 3/4 full, beat up the eggs with the milk and pour it over the
layers; let the whole soak for 1 hour; cover the mould tightly, and
steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1
minute before turning it out; serve with white sauce.

OATMEAL PUDDING -1
Take three or four large spoonfuls of oatmeal done through a
hair-sieve, and a pint of milk, put it into a pan and let it boil a
little whilst it be thick, add to it half a pound of butter, a spoonful
of rose-water, a little lemon-peel shred, a little nutmeg, or beaten
cinnamon, and a little salt; take six eggs, (leave out two of the
whites) and put to them a quarter of a pound of sugar or better, beat
them very well, so mix them all together; put it into your dish with a
paste round your dish edge; have a little rose-water, butter and sugar
for sauce.

OATMEAL PUDDING -2
Take a Porringer full of Oatmeale beaten to flower, a pint of Creame,
one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of
Sugar, a pound of Beefe-suet well minced, mingle all these together and
so bake it. An houre will bake it.

PANCAKE PUDDING.
5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint
of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring.
Spread the pancakes with jam, roll them up and cut them across into
slices. Butter a mould, form a circle of slices round the bottom of
the mould against the sides, overlapping each other, and work these
circles right up the mould, fill the centre with the sponge cakes
broken into pieces. Make a batter of the meal, milk and eggs, adding
vanilla to taste; pour this over the rest and steam the pudding for
1-1/2 hours, turn out, and serve.

PEACH PUDDING
In a large mixing bowl whip to a cream two eggs, three tablespoons of
sugar, and two tablespoons of butter. To this, after it is well beaten,
add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
well into the mixture; then stir in a cup of milk. Last add, a little at
a time--stirring it well in to make a smooth batter--a cup and a half of
flour and three-quarters of a cup of Indian meal, which have been sifted
together with three teaspoons of baking-powder in another bowl.
Butter well the inside of a two-quart pudding mold; put a layer of the
pudding batter an inch deep in the mold; cover this with a layer of fine
ripe peaches that have been peeled and cut in quarters or eighths--this
depends upon the size of the peaches. Sprinkle the layer of peaches with
a light layer of sugar; then pour in a layer of batter; then a layer of
peaches. Repeat this process till all the material is in, leaving a
layer of batter on top. Steam for two hours.

PEARL BARLEY PUDDING.
Take half a pound of pearl barley, cree it in soft water, and shift it
once or twice in the boiling till it be soft; take five eggs, put to
them a pint of good cream, and half a pound of powder sugar, grate in
half a nutmeg, a little salt, a spoonful or two of rose-water, and half
a pound of clarified butter; when your barley is cold mix them
altogether, so bake it with a puff-paste round your dish-edge. Serve it
up with a little rose-water, sugar and butter for your sauce.

PINEAPPLE PUDDING.
Butter a pudding-dish and line the bottom and sides with slices of
stale cake (sponge cake is best); pare and slice thin a large
pineapple, place in the dish first a layer of pineapple, then strew
with sugar, then more pineapple, and so on until all is used. Pour
over a small teacupful of water and cover with slices of cake which
have been dipped in cold water; cover the whole with a buttered plate
and bake slowly for two hours.

PLUM PUDDING -1
Soak a small loaf of bread; press out every drop of water, work into
this one cup of suet shaved very fine, the yolks of six eggs, one cup of
currants, one cup of raisins seeded, one-half cup of citron shredded
fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
in greased melon mold.

PLUM PUDDING -2
To one pound of currants add one pound of raisins, one pound of shred
suet, one pound flour (or half a pound bread crumbs and half a pound
of flour), a quarter of a pound of candied orange and lemon peel,
a little citron cut thin, half a pound of moist sugar; mix all well
together as each article is added, then stir in six beaten eggs and a
glass of brandy, beat the pudding well for half an hour, let it stand
some time, then put it into a basin and boil six or seven hours in
plenty of water; it should be seasoned according to taste with ginger,
nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten
to a froth.

PLUM PUDDING -3
Chop a half box of raisins and currants, one-quarter pound of citron,
one-quarter pound of suet (chopped very fine), two eggs, one and
one-half cups of sugar, a wineglass of brandy, two cups of cider, one
teaspoon of cinnamon and ground cloves. When all these are well mixed
add enough flour (with a teaspoon of baking-powder in it) to thicken
well. Cook in a greased mold and allow to steam for three hours.

ENGLISH PLUM PUDDING.
Soak one pound of stale bread in a pint of hot milk and let it stand
and cool. When cold, add to it one-half pound of sugar and the yolks
of eight eggs beaten to a cream, one pound of raisins, stoned and
floured, one pound of Zante currants, washed and floured, a quarter
of a pound of citron cut in slips and dredged with flour, one pound of
beef suet, chopped fine and _salted_, one glass of wine, one glass of
brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves
mixed; beat the whole well together and, as the last thing, add the
whites of the eight eggs, beaten to a stiff froth; pour into a cloth,
previously scalded and dredged with flour, tie it firmly, leaving room
for the pudding to swell and boil six hours. Serve with wine or brandy
sauce.

BAKED PLUM PUDDING.
It will be found best to prepare the ingredients the day before and
cover closely. Grate a loaf of stale bread, or enough for a pint of
crumbs; boil one quart of milk and turn boiling hot over the grated
bread; cover and let steep an hour; in the meantime pick, soak and dry
half a pound of currants, half a pound of raisins, a quarter of a
pound of citron cut in large slips, one nutmeg, one tablespoonful of
mace and cinnamon mixed, one cupful of sugar, with half of a cupful of
butter; when the bread is ready mix with it the butter, sugar, spice
and citron, adding a glassful of white wine; beat eight eggs very
light, and when the mixture is quite cold, stir them gradually in;
then add by degrees the raisins and currants dredged with flour; stir
the whole very hard; put it into a buttered dish; bake two hours,
send to the table warm. Eat with wine sauce, or wine and sugar. Most
excellent.

PASSOVER PUDDING.
Mix equal quantities of biscuit powder and shred suet, half the
quantity of currants and raisins, a little spice and sugar, with an
ounce of candied peels, and fine well beaten eggs; make these into
a stiff batter, and boil well, and serve with a sweet sauce. This
pudding is excellent baked in a pudding tin, it must be turned out
when served.

POTATO PUDDING -1
Stir the yolks of eight eggs with a cup of sugar, add four tablespoons
of blanched and pounded almonds, and grate in the peel of a lemon. Add
also its juice. Have ready half a pound of grated potatoes which have
been cooked the day previous. Last add the stiffly-beaten whites. Add
one teaspoon of salt. Grease your pudding form well, pour in the mixture
and bake. Set in a pan of boiling water in the oven. The water in the
pan must not reach higher than half way up the pudding form. Time
required, half an hour. When done turn out on a platter. Serve with a
wine or chocolate sauce. You may bake this pudding in an iron pudding
form without setting it in the boiling water.

POTATO PUDDING -2
Take three quarters of a pound of potatoes, when boil'd and peel'd,
beat them in a mortar with a quarter of a pound of suet or butter, (if
butter, melt it) a quarter of a pound of powder sugar, five eggs well
beat, a pint of good milk, one spoonful of flour, a little mace or
cinnamon, and three spoonfuls of wine or brandy; mix all these well
together, and bake it in a pretty quick oven.

POTATO PUDDING -3
Take three or four large potatoes, boil them as you would do for
eating, beat them with a little rose-water and a glass of sack in a
marble mortar, put to them half a pound of sugar, six eggs, half a
pound of melted butter, half a pound of currans well cleaned, a little
shred lemon-peel, and candid orange, mix altogether and serve it up.

SWEET POTATO PUDDING
Take one quart of grated, raw sweet potatoes, one tablespoon leach of
meat fat and chicken fat, one half pound of brown sugar, one-half pint
of molasses, one and one-half pints of cold water, one saltspoon of salt
and a little black pepper, grated orange peel, ginger, nutmeg and
cinnamon to taste. Pour into greased baking-pan and bake until it
jellies. Bake in moderate oven. May be eaten as a dessert, warm or cold.

BOILED POTATO PUDDING
Stir the yolks of four eggs with one-half cup of sugar, add one-half cup
of blanched and pounded almonds; grate in the peel, also the juice of
one lemon, one-half pound of grated potatoes that have been boiled the
day before. Lastly add the stiffly beaten whites, some salt and more
potatoes, if necessary. Grease your pudding-pan well, pour in the
mixture and bake. Set in a pan of water in oven; water in pan must not
reach higher than one-half way up the pudding-form. Bake one-half hour.
Turn out on platter and serve with a wine, chocolate, or lemon sauce.
One can bake in an iron pudding-form without the water.

POTATO FLOUR PUDDING
Take one-quarter pound of goose-oil, stir it to a cream, and stir in
gradually the yolks of ten eggs and three-quarters of a pound of sifted
sugar, the grated peel of a lemon, also its juice and one-half teaspoon
of salt. Add last one-half pound of potato flour and the stiffly-beaten
whites of the eggs. Have the pudding form well greased before putting in
the mixture. Bake in a moderate oven. Serve with raspberry sauce, made
of jelly. Take a glass of red raspberries, press them through a hair
sieve, add a wineglass of red wine, add sugar to taste, and let it boil
hard for about five minutes.

PRUNE PUDDING -1
Take the yolks of four eggs, a cup of granulated sugar, and stir to a
cream. Chop fine thirty prunes (prunes being boiled without sugar), and
add two tablespoons of sweet chocolate, two tablespoons of grated
almonds, and the whites, which have been beaten to a snow. Boil two and
one-half hours in a pudding form and serve with whipped cream.

 PRUNE PUDDING -2
Take one quart of milk, one teaspoon of salt, one cup of sugar and two
well-beaten eggs. Heat this and then pour in slowly one cup of cream of
wheat or farina, stirring constantly. Boil fifteen minutes; then butter
a deep pudding dish and put in a layer of stewed prunes--that have been
cut up in small pieces with a scissors; on the bottom, over this, pour a
layer of the above, alternating in this order until all has been used.
Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
is a delicious sauce for this.

 PUMPKIN PUDDING.
Take a pint of pumpkin that has been stewed soft, and pressed
through a cullender. Melt in half a pint of warm milk, a quarter
of a pound of butter, and the same quantity of sugar, stirring
them well together. If you can conveniently procure a pint of rich
cream it will be better than the milk and butter. Beat eight eggs
very light, and add them gradually to the other ingredients,
alternately with the pumpkin. Then stir in a wine glass of rose
water and two glasses of wine mixed together; a large tea-spoonful
of powdered mace and cinnamon mixed, and a grated nutmeg. Having
stirred the whole very hard, put it into a buttered dish and bake
it three quarters of an hour.

QUAKING PUDDING -1
Take five eggs, beat them well with a little salt, put in three
spoonfuls of fine flour, take a pint of new milk and beat them well
together, then take a cloth, butter and flour it, but do not give it
over much room in the cloth; an hour will boil it, give it a turn every
now and then at the first putting in, or else the meal will settle to
the bottom; have a little plain butter for sauce, and serve it up.

QUAKING PUDDING -2
Take eight eggs and beat them very well, put to them three spoonfuls of
London flour, a little salt, three jills of cream, and boil it with a
stick of cinnamon and a blade of mace; when it is cold mix it to your
eggs and flour, butter your cloth, and do not give it over much room in
your cloth; about half an hour will boil it; you must turn it in the
boiling or the flour will settle, so serve it up with a little melted
butter.

RAILWAY PUDDING.
Take 2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar and 2 tablespoons milk.
Beat the butter and sugar to a cream. Separate the whites and yolks of the
eggs. Beat the yolks, and add to sugar and butter. Add the flour, and
lastly, stir in the whites, whisked to a froth, very gently. Have ready a
hot, greased tin, pour in the mixture quickly, and bake in a very hot oven
from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding
out of the tin on to a paper sprinkled with castor sugar. Spread with jam
quickly and roll up. Serve hot or cold.

RICE PUDDING -1
To three cups of milk, add half a cup of rice, which you have previously
scalded with hot water. Boil in a double boiler until quite soft. Beat
the yolks of three eggs with three tablespoons of white sugar, add this
just before taking it off the fire. Stir it thoroughly with a wooden
spoon, but do not let it boil any more. Add salt to the rice while
boiling, and flavor with vanilla. Beat the whites of the eggs with
powdered sugar to a stiff froth, and after putting the custard into the
pudding dish in which you wish to serve it, spread with the beaten
whites and let it brown slightly in the oven.

RICE PUDDING -2
Boil till tender half a pound of well picked rice in one quart of
fresh milk, sweeten with white sugar, and flavour with whole cinnamon,
lemon peel, and a bay leaf; when the rice is tender, place it in a
deep dish, pour over a very little butter warmed in a little milk,
and bake until brown; a slow oven is requisite unless the rice is
extremely soft before it is put in the oven.

GROUND RICE PUDDING.
Take half a pound of ground rice, half cree it in a quart of milk, when
it is cold put to it five eggs well beat, a jill of cream, a little
lemon-peel shred fine, half a nutmeg grated, half a pound of butter,
and half a pound of sugar, mix them well together, put them into your
dish with a little salt, and bake it with a puff-paste round your dish;
have a little rose-water, butter and sugar to pour over it, you may
prick in it candid lemon or citron if you please.

RICH BREAD AND BUTTER PUDDING.
Lay in a deep dish alternate layers of bread and butter cut from a
French roll, and the following mixture: the yolks of four eggs beaten,
four ounces of moist sugar, a few soaked ratafias, a table-spoonful
of brandy and a few currants; fill up the dish with these layers, and
pour over a little milk, the last layer should be of bread and butter,
the whites of the eggs beaten to a froth may, if an elegant appearance
is wished for, be laid over the top when the pudding is nearly baked.

RATAFIA PUDDING.
Soak the crumb of a French roll and half a pound of ratafia cakes in
milk or cream, then mix with them three ounces of warmed fresh butter,
the yolks of five and the whites of two eggs, sweeten to taste; add
one ounce of pounded almonds, and a few bitter almonds, boil in a
shape lined with dried cherries, or bake in a cake-tin first well
buttered, and sprinkled with bread crumbs.

RHUBARB PUDDING
Grate some stale rye bread and take a bunch of rhubarb; cut fine without
peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
and pour boiling water over to cover. While that is steeping, grate the
rye bread and butter pudding-form well, and put crumbs all over the pan
about one-quarter inch deep, then add one-half the rhubarb that has been
well drained of the water; season with brown sugar, cinnamon, nuts and
any other seasoning you like; then some more crumbs, and other one-half
of rhubarb, and season as before the top crumbs, put flakes of butter
all over top; bake until done.

RUM PUDDING
Beat yolks of two eggs with one-half cup of sugar until light, then add
stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
of cream very stiff, stir into beaten eggs. Line a melon mold with lady
fingers, split in half. Then put a layer of whipped cream over. Chop
one-half pound of marron glace fine and sprinkle some over cream. Put
another layer of lady fingers, cream and marrons, and so on until mold
is filled. Close tightly, and pack in rock salt and ice, from three to
four hours.

ROLLED WHEAT PUDDING.
4 oz. of Allinson rolled wheat, 1 quart of milk, 1 teacupful of
currants and sultanas, a very little sugar. Soak the rolled wheat in
water for 1 hour. Set the milk over the fire, when boiling add the
wheat from which the water has been strained. Let it cook gently for 1
hour, then add the fruit, turn the mixture into a buttered pie-dish,
and bake the pudding from 1/2 to 1 hour in a moderate oven.

SPONGE CAKE PUDDING.
Bake a common sponge cake in a flat-bottomed pudding-dish; when ready
to use, cut in six or eight pieces, split and spread with butter and
return them to the dish. Make a custard with four eggs to a quart of
milk; flavor and sweeten to taste; pour over the cake and bake
one-half hour. The cake will swell and fill the custard. Serve with or
without sauce.

SUMMER PUDDING.
Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned
pine-apple (get the pine-apple chunks if possible) and fill dish, first
pouring a little of the juice over the cake. Melt a very little agar-agar
in the rest of the juice. (Allow half the 1/4 oz. to a pint of juice.)
Pour over the mixture. Serve when cold.

BAKED SUET PUDDING.
Mix one pint of water, six ounces of flour, three of shred suet, and
two or three beaten eggs; sweeten to taste. Add raisins or currants if
approved, and bake in a brick oven.


SAGO PUDDING.
Take three or four ounces of sago, and wash it in two or three waters,
set it on to boil in a pint of water, when you think it is enough take
it up, set it to cool, and take half of a candid lemon shred fine,
grate in half of a nutmeg, mix two ounces of jordan almonds blanched,
grate in three ounces of bisket if you have it, if not a few
bread-crumbs grated, a little rose-water and half a pint of cream; then
take six eggs, leave out two of the whites, beat them with a spoonful
or two of sack, put them to your sago, with about half a pound of
clarified butter, mix them all together, and sweeten it with fine
sugar, put in a little salt, and bake it in a dish with a little
puff-paste about the dish edge, when you serve it up you may stick a
little citron or candid orange, or any sweetmeats you please.


SAGO PUDDING WITH STRAWBERRY JUICE
Prepare one cup berry juice and sweeten to taste. Have ready a scant
half teacup of sago soaked one hour in water enough to cover. Boil the
sago in the fruit juice until thick like jelly. Beat up the whites of
two eggs and add to the sago while hot and remove immediately from the
stove. Mold and serve with cream or berry juice.


SUET PUDDING WITH PEARS
Take half a pound of suet and chop it to a powder. Soak a loaf of stale
bread, squeeze out the water and add to the suet. Work bread and suet
well with your hands and add two eggs, one cup of sugar, one teaspoon,
of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
flour enough to work into a huge ball; sift two teaspoons of
baking-powder in flour. Pare about half a peck of cooking pears and cut
in halves, leaving the stems on. Lay half the pears in a large kettle,
put the pudding in centre of the pears, and lay the rest of the pears
all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
and three tablespoons of syrup. Fill up with cold water and boil half an
hour on top of stove. Then bake for at least three hours, adding water
if needed.


STEAMED BERRY PUDDING
Take one tablespoon of butter (or other shortening), one-quarter cup of
sugar, yolk of one egg, one-half cup of milk, one cup of flour, one
teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of
berries or pitted cherries rolled in flour. Put in a well-greased melon
mold and cook in boiling water steadily for two hours. Serve with hard
sauce.


SEMOLINA PUDDING.
4 oz. of semolina, 1 quart of milk, the rind of 1/4 a lemon, 1
tablespoonful of sugar, 2 eggs. Mix the semolina smooth with part of
the milk; bring the rest of the milk to the boil with the sugar and
Lemon rind; add the semolina, let all cook for 10 minutes, then remove
the lemon rind, and set the mixture aside to cool; beat up the eggs,
mix them with the boiled semolina when it is fairly cool, pour the
mixture into a buttered pie-dish, and bake until a golden colour.


SPANISH PUDDING.
8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.
of butter. Slice the sponge cakes lengthways, grease a mould with the
butter; line it neatly with some of the slices of the sponge cakes;
press them to the mould to keep them in position. Next spread a layer
of apricot jam, and fill the mould with alternate layers of sponge
cake and jam. Beat up the yolks of the eggs and mix them with the
milk; pour the mixture over the pudding, and bake it in a slow oven
until set. Let the pudding get cold, and turn it out carefully. Have
ready the whites of the eggs beaten to a stiff froth, with a little
sugar; pile the froth over the pudding, and serve with custard.


SQUASH PUDDING.
Pare, cut in pieces, and stew in a very little water, a yellow
winter squash. When it is quite soft, drain it dry, and mash it in
a cullender. Then put it into a pan, and mix with it a quarter of
a pound of butter. Prepare two pounded crackers, or an equal
quantity of grated stale bread. Stir gradually a quarter of a
pound of powdered sugar into a quart of rich milk, and add by
degrees, the squash, and the powdered biscuit. Beat nine eggs very
light, and stir them gradually into the mixture. Add a glass of
white wine, a glass of brandy, a glass of rose water, and a table-spoonful
of mixed spice, nutmeg, mace, and cinnamon powdered. Stir
the whole very hard, till all the ingredients are thoroughly
mixed. Bake it three quarters of an hour in a buttered dish; and
when cold, grate white sugar over it.

TAPIOCA PUDDING
Take 1/2 cup of pearl tapioca or 3 tablespoons minute tapioca, 1 cup quart milk,
1 teaspoon melted butter, 6 tablespoons sugar, 1/4 teaspoon salt, 2 eggs and
a teaspoon of vanilla or lemon extract.
Soak tapioca in cold water one hour; drain; add milk and butter, and
cook in double boiler until tapioca is transparent. Add sugar and salt
to beaten eggs and combine by pouring hot mixture slowly on eggs.
Return to double boiler and cook just until it thickens. Add flavoring
and serve hot or cold with cream.

TREACLE PUDDING.
Line a pudding-basin with short crust. Mix together in another basin some
good cane golden syrup, enough bread-crumbs to thicken it, and some grated
lemon rind. Put a layer of this mixture at the bottom of the
pudding-basin, cover with a layer of pastry, follow with a layer of the
mixture, and so on, until the basin is full. Top with a layer of pastry,
tie on a floured pudding-cloth, and boil or steam for 3 hours.

TIPSY PUDDING
Cut stale sponge cake into thin slices, spread with jelly or preserves,
put two pieces together like sandwiches and lay each slice or sandwich
on the plate on which it is to be served. Wet each piece with wine, pour
or spread a tablespoon of rich custard over each piece of pudding, and
then frost each piece with a frosting and put in a moderate oven for a
few minutes. Eat cold.

VERMICELLI AND MACCARONI PUDDING.
Boil till tender four ounces of either of the above articles, in a
pint of milk; flavor as directed in the preceding receipt, and boil in
a mould, which may be lined with raisins. It should be served with any
sweet pudding sauce.

WHITE PUDDING
Take half a pound of rice, cree it in milk while it be soft, when it is
creed put it into a cullinder to drain; take a penny loaf, cut off the
out crust, then cut it in thin slices, scald it in a little milk, but
do not make it over wet; take six eggs and beat them very well, a pound
of currans well cleaned, a pound of beef-suet shred fine, two or three
spoonfuls of rose-water, half a pound of powder sugar, a little salt, a
quarter of an ounce of mace, a large nutmeg grated, and a small stick
of cinnamon; beat them together, mix them very well, and put them into
the skins; if you find it be too thick put to it a little cream; you
may boil them near half an hour, it will make them keep the better.

YORKSHIRE PUDDING.
4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and
salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a
batter of them with the flour and milk, and season it. Well butter a
shallow tin, pour in the batter, and cut the rest of the butter in
bits. Scatter them over the batter, and bake it 3/4 hour. Serve with
vegetables, potatoes, and sauce. To use half each of Allinson
breakfast oats and wheatmeal will be found very tasty.