Omelette Pudding

Four eggs beaten, whites and yolks separately, one cup milk, one slice bread, salt. Boil the milk, pour it over the crumbled bread, and beat it fine. Add beaten yolks of eggs, salt, and lastly the whites beaten stiff. Pour half the mixture in the hot buttered spider. When the bottom is brown, put the spider in a hot oven until the eggs set, lay slices of peaches sprinkled with sugar on one half, and turn the other over them. Eat hot. It does not hurt the first one to stand while the second is cooking. It is nice as an omelette, or with oysters or tomatoes instead of peaches.

Batter Pudding

Eight eggs, eight tablespoonful of flour, one quart of milk, bake in cups.

Baked Batter Pudding

With Strawberry Sauce.

Beat six eggs with eight heaping tablespoons of flour until smooth; stir this mixture thoroughly into one quart of fresh milk; salt to taste; strain into a buttered dish. Bake in a moderately quick oven one-half hour or until it rises and breaks open on the top; serve immediately. To be eaten with a sauce made of one cup of sugar, one-half cup butter beaten to a cream, and one-half cup strawberries stirred in.

Fruit Pudding

One cup molasses, one cup milk, one teaspoonful saleratus, two eggs, three cups flour, one-half cup melted butter, one cup raisins, one cup currants. Boil two hours.

Rice Pudding

(Best ever made in spite of its being the cheapest.) One quart milk, two heaping tablespoonfu s rice, a piece of butter size of a walnut, and a little salt. Two tablespoonfuls of sugar. Bake in a slow oven two hours; stir twice during the first hour. Eaten either hot or cold, with or without sauce. If you are using your oven this pudding can be cooked upon the back of the stove the first hour. Flavor with cinnamon.

Carrot Pudding

One cup of grated carrots, one cup of grated potatoes, one cup of suet, one cup of sugar, one cup of currants, two cups of flour, two tablespoonfuls of milk, sweet or sour; use soda if you have sour milk; yeast powder if sweet milk; use spices, cinnamon and cloves, also nutmeg. Steam in a pudding mold three hours.

Coffee Puddin

Sufficient coffee to moisten one quart of bread crumbs, one cup of brown sugar, one cup each of raisins, currants and citron, three eggs, one teaspoonful of soda, season with different spices and steam one hour. To be eaten with a good pudding sauce.

Sweet Potato Pudding

Boil one quart of sweet potatoes very tender, rub them while hot through a colander, add six eggs, twelve ounces of powdered sugar ten ounces of butter, nutmeg and lemon. Line the dish with a paste; when baked sprinkle the top of the pudding over with sugar, and cover it with bits of citron.

Queen's Pudding

One pint of bread crumbs to one quart of milk, one cup of sugar, the yolks of four eggs well beaten, the grated rind of one lemon, piece of butter the size of an egg. Bake until done but not watery, then whip the whites stiff, and beat in one cup of sugar, in which stir the juice of a lemon. Spread the pudding with any kind of preserves you prefer or currant jelly, pour the whites of the eggs over it, and return to the oven to brown, serve with cold cream.

Snow Pudding

Two tablespoonfuls of gelatine dissolved in a cup of boiling water, two cups of sugar, the juice of two lemons, the whites of two eggs beaten to a stiff froth. Mix all together and stir briskly three-quarters of an hour; set away in a glass dish to cool.

Sauce For Snow Pudding.

Yolks of two eggs, three tablespoonfuls of sugar and one whole egg, one pint of milk, put in a pail and set in a kettle of boiling water until it begins to thicken.

Indian Pudding

One quart milk put on to boil, with a pinch of salt. Stir together five good (not heaping) tablespoonfuls of corn meal, one cup of syrup; add to boiling milk, stirring all the time. Cook until thick, butter a dish, turn pudding into it; when milk-warm add two well-beaten eggs; bake slowly for two or three hours.

Sauces For Puddings, Etc. No. I

Cream sauce. Boil half a pint of cream, thicken very little; add a lump of butter as large as a walnut, half a cup of fine sugar. When cold, add one lemon, rind and juice, grated or sliced, or nutmeg.

No. 2

Stir together one cup of butter and one cup of sugar, yolk of one egg, one teaspoonful of flour; slice a lemon, and put all into a bowl or pitcher, add half a pint of boiling water.

No. 3

Beat equal quantities of white sugar and butter to a cream, adding a little grated nutmeg, and beat all well together; put in a cool place to harden before using.

No. 4

Take one cup of mollasses, one cup of vinegar, half cup of butter; simmer together and flavor with nutmeg.

No. 5

One cup sugar, one-half cup of butter, one tablespoonful flour, one cup boiling water. Flavor with lemon or vanilla.