Bread Pudding

One quart hot milk, one pint bread crumbs dry and fine, four eggs, two tablespoons melted butter, one-fourth teaspoon soda in hot water, nutmeg. Stir the crumbs into the hot milk. Beat yolks of eggs very light and add with the butter nutmeg and soda. Last add the whipped whites. Bake and eat hot with lemon sauce.

English Plum Pudding

One pound bread crumbs; one-half pound leaf suet chopped fine; one pound raisins stoned, one pound currants, one-half pound mixed preserved citron, lemon and orange thinly sliced; one-half nutmeg grated; one teaspoon each of cinnamon, clove and salt; one large cup sugar; one cup flour; three teaspoons yeast powder, twelve eggs. Place the mixture in a tin dish with a perfectly tight cover and set it in a large kettle that can also be covered close. Keep plenty of boiling water in the kettle, but not enough to boil over the top of the pudding-dish. Boil eight hours.

English Plum Pudding

Two cups flour, two cups of sugar, one cup of milk, one nutmeg, one teaspoonful salt, four teaspoonfuls baking powder, one-half pound currants, one-half pound stoned raisins, chopped fine, one-half pound suet chopped fine. Steam four hours.

Hard sauce - One cup sugar, one-half cup butter, four tablespoons currant jelly whipped to a cream.

English Plum Pudding

One cup molasses, one cup sweet milk, two cups suet, two cups raisins, two cups currants, one-half pound citron, one-half pound candied lemon peel, one-half teaspoon soda, one teaspoon cream tartar; salt well; all kinds of spice, flour enough to make stiff as fruit cake. Steam three hours.

Snow Pudding

One-half box of gelatine, dissolved in one pint of water; add peel of two and juice of one lemon, two and one-half cups of sugar; strain, and when it begins to jelly, beat in thoroughly the whites of five eggs, previously well beaten, and put in the mold. With the yolks of eggs make a boiled custard and pour around the form just before serving.

Corn Starch Pudding

One pint of sweet milk, whites of three eggs, two tablespoons of corn starch and a little salt; put the milk in a dish and place in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch, dissolved in a little cold milk, and lastly the whites of the eggs whipped to a stiff froth. Beat it, and let cook a few minutes. Then pour into a mold. For sauce, make a boiled custard as follows: Bring to boiling point one pint of milk; add three tablespoons of sugar, then the beaten yolks, thinned by adding a little milk, stirring all the time until it thickens, but not so long as to curdle. Flavor with vanilla.

Plain Suet Pudding

One cup chopped suet, one cup milk, two cups flour, one-half cup molasses, one cup raisins or currants, one small teaspoon soda, salt, cinnamon and nutmeg. Steam three hours; serve with sauce.

Lemon Sauce For Suet Pudding.

One-half cup sugar, very small piece of butter, stir to a cream; add one egg well beaten, and the juice of one-half of a lemon. Just before serving, add a little boiling water, stirring well.