Delmonico Pudding

One quart of milk; 3 tablespoonfuls corn-starch; put in hot water until it thickens; to the yolks of 5 eggs, add three table-spoonfuls white sugar, 2 tablespoonfuls vanilla, and a little salt. Pour on the corn-starch, stir thoroughly, and bake fifteen minutes, but not long enough to whey. Beat the whites of the eggs to a stiff froth; add 3 tablespoonfuls of sugar; 1/2 teaspoonful vanilla; put on top, and let brown.

Farina Pudding

Two tablespoonfuls farina, soaked in a little milk for two hours; I quart of milk. Set in a kettle of boiling water; when the milk boils, add the farina, stirring four minutes. Then stir in the yolks of 5 eggs, well beaten, 1 cup sugar, and a little salt. After boiling three or four minutes, pour into a dish to cool. Flavor, and stir in the whites of the eggs beaten to a foam. To be eaten cold.

Baked Corn-Meal Pudding

Take 1 large teacupful of corn-meal; scald 1 pint of milk, and stir the meal in slowly and thoroughly. Add a small cup of suet, chopped fine; 2/3 of a cup of molasses, salt to taste, and when cool add 1 pint milk, with 2 eggs, well beaten, 1 teaspoonful of cinnamon and 1 cup of raisins. Bake 3 hours.

Snow Pudding

One box gelatine, 2 cups sugar, juice of 2 lemons, whites of 3 eggs, 1 quart of milk, 5 eggs 5 tablespoonfuls sugar, and 1 vanilla. Dissolve the gelatine in 1/4 pint of water and let stand for 2 hours; then add 1/4 pint of boiling water, the lemon juice, and sugar; strain and set away to cool and thicken, and when quite stiff, add the whites of the 3 eggs, beaten to a stiff froth; stir these into the jelly until it looks like snow - mould and set on ice.

For a similar custard; add 5 eggs, well beaten in a dish, with 5 tablespoonfuls white sugar.

Fruit Pudding

One quart of flour, 2 teaspoonfuls yeast powder, a little salt, 1 cup suet chopped fine, or a 1/4 pound butter or sweet lard; mix to soft dough, and roll quite thin - spreading over any kind of cooked fruit, sweetened to taste - rolling up nicely. This may be boiled, but is much better steamed, as this makes it much lighter. This delicious pudding should be eaten with brandy or wine sauce, liquid or solid.

English Plum Pudding

Three cups flour; 2 eggs; 1 cup milk; 1/2 cup brandy; 1 nutmeg; a teaspoonful of salt; 5 teaspoonfuls baking powder; 1/2 pound currants; 1/2 pound raisins, stoned and chopped fine; 1/2 pound suet chopped fine; 1 cup sugar. Boil three hours.

Baked Apple Pudding

Two cups oatmeal or cracked wheat; 2 eggs; 1 tablespoon-ful butter; 1 pint milk; three medium-sized apples; a little suet; cinnamon to flavor; sweeten to taste. Beat sugar, eggs, and milk together; stir in the meal, and then add the other ingredients, the apples last, after reducing to small pieces. Bake until well set. To be eaten with or without sauce.

Bread Pudding

One loaf of stale bread, soaked in a pint of milk, and when soft, beat with an egg-beater until very fine. Pour into this the yolks of four eggs, well beaten, a tablespoonful of butter, some flavoring, and a little salt, beating all well together. After baking until well set, let it cool, and spread a nice jelly over the top, and on this put the whites of the eggs, beaten to a stiff troth, returning to the oven to brown.

Baked Corn-Meal Pudding

Into a large cup of corn-meal stir 1 pint scalded milk; a small cup suet, chopped fine; two-thirds of a cup of syrup or molasses; salt to taste, and when cold, add 1 pint milk, and 2 eggs, well beaten, 1 teaspoonful cinnamon, and 1 cup raisins. Bake three hours.

Corn-Starch Pudding (Baked)

Four tablespoonfuls corn-starch; 1 quart of milk; 2 eggs; 3/4 coffee-cup white sugar; adding butter size of an egg, with flavoring to taste. After dissolving the corn-starch in a little cold water, heat the milk to boiling and stir this in, and boil three minutes, stirring the mixture all the time; next, stir in the butter, and set away until cold. Beat the eggs until very light, when add the sugar and seasoning, and then stir into the corn-starch, beating thoroughly to a smooth custard. Put into a buttered dish, and bake not more than half an hour. This pudding is best eaten cold, with sauce made of cream and sugar, flavored with nutmeg or cinnamon, or both, or plain powdered sugar, as tastes may prefer.