Cabinet Pudding

Two cupfuls of stale cake crumbs; two eggs, beaten; two cupfuls of milk; two tablespoonfuls of sugar; one teaspoonful of vanilla and one saltspoonful of salt. Cleanse two tablespoonfuls of currants, add two tablespoonfuls of Sultana raisins and two tablespoonfuls of citron, cut into shreds. Grease a dish and fill with alternate layers of fruit and cake crumbs. Moisten each layer of crumbs with the milk and the beaten eggs. Add a little more milk, if necessary. Bake in the Caloric one hour, using two radiators.

Chocolate Bread Pudding

Soak two cupfuls of bread crumbs in four cupfuls of scalded milk half an hour. Melt two squares of chocolate over hot water. Add to the bread two-thirds cupful of sugar, the chocolate, one-fourth teaspoonful of salt, one teaspoonful of vanilla and two slightly beaten eggs. Turn into a buttered dish and bake in the Caloric three-fourths of an hour or more, using two radiators. Serve with whipped cream or hard sauce.

Cottage Pudding

One cupful of sugar; one-third cupful of butter; two eggs; one-half cupful of milk; one and one-half cupfuls of flour; two teaspoonfuls of baking powder. Bake in the Caloric one-half hour, using two radiators.

Cup Custard

Heat, without scalding, three cupfuls of rich milk. Add three small tablespoonfuls of brown sugar and a pinch of salt. Beat two eggs, add the hot milk? stir and pour into custard cups, grating a little nutmeg on top of each custard. Set the cups into boiling water and bake in the Caloric one-half hour, using two radiators. Then place on ice to set.

Date Pudding

Two cupfuls of bread crumbs; one and one-half cupfuls of suet; one-half cupful of sugar; one cupful of flour; two cupfuls of dates; two eggs; two teaspoonfuls of baking powder; one-half teaspoonful of salt; one-half cupful of milk. Steam in the Caloric double boiler three hours, using one radiator.

Fig Pudding

Mix together one cupful of molasses, one cupful of chopped suet, one pint of chopped figs, one teaspoon-ful of cinnamon and one-half teaspoonful of grated nutmeg. Add one teaspoonful of soda dissolved in a little hot water and one cupful of milk. Beat two eggs light and stir into the mixture. Add two and one-fourth cupfuls of flour. Beat thoroughly. Fill a buttered mold three-fourths full. Steam in the Caloric three hours, using one radiator. Serve with wine sauce.

Green Corn Pudding

To the beaten yolks of three eggs add four cupfuls of green corn, two cupfuls of milk, one-half cupful of butter and salt and pepper. Pour this into a buttered baking pan, add the beaten whites of three eggs and bake one hour, using two radiators, moderately hot.

Huckleberry Pudding

One teaspoonful of butter,; three teaspoonfuls of brown sugar; one teaspoonful of baking powder; two eggs; flour enough for a batter and one pint of huckleberries stirred in last. Bake in the Caloric thirty minutes, using two radiators.

New England Indian Pudding

Pour two quarts of milk, scalding hot, over twenty-one even tablespoonfuls of cornmeal, moistened with two-thirds cupful of molasses. Let this cool one-half hour. Then add one pint of cold water and salt to taste. Bake in the Caloric four hours or until it is jellied and red, using two radiators.

Prune Pudding

Wash well one pound of prunes. Cover them with water and add one cupful of sugar. Cook in a Caloric kettle over night. Remove the stones and rub the prunes through a sieve. Add the stiffly beaten whites of four eggs. Bake in a buttered pan in the Caloric forty-five minutes, using two radiators.

Rice Pudding

Two cupfuls of cooked rice; one quart of milk; three eggs; one cupful of sugar; one cupful of raisins; cinnamon and salt to taste and butter the size of an egg. Bake in a buttered dish in the Caloric one hour, using two radiators.

Steamed Fruit Pudding

One pint of flour; two teaspoon-fuls of baking powder; a pinch of salt; one egg; two table-spoonfuls of butter and enough milk to make a dough that will drop from a spoon. Use any kind of fruit and steam in cups in the Caloric one hour, using one radiator.

Steamed Plum Pudding

To two cupfuls of fine bread crumbs add one cupful of sugar, one cupful of flour, one-half cupful of molasses, one cupful of milk, one cupful of suet, one cupful of seeded raisins, chopped; one cupful of currants, washed and dried; one-fourth pound of citron, sliced; one ounce of candied orange peel, minced; one-half teaspoonful each of mace and cinnamon and one small teaspoonful of soda dissolved in a little hot water. Add three eggs, well beaten. Dredge the fruit with flour before adding it to the other ingredients. Beat hard and pour into a buttered mold. Steam in the Caloric four hours. When ready to serve, turn it out on a platter, pour brandy over it and set fire to the brandy.

Suet Pudding

To one cupful of beef suet, chopped fine, add one cupful of molasses, one cupful of milk, one teaspoon-ful of soda, one cupful of chopped raisins, one cupful of currants and spices, as desired. Sift in two and one-half cupfuls of flour. Steam in cans two hours, using one radiator.