Batter Pudding

Sixteen tablespoonsful of flour, one quart of milk, six eggs, and a little salt; the eggs must be beaten to a stiff froth. After all are mixed beat it fifteen minutes till very light. This pudding may be either baked or boiled. Serve it hot, and eat it with sauce.

Cocoanut Pudding

One quart boiled milk, thickened with four tablespoonsful of corn starch. While hot stir in one cup of butter. Beat four eggs with two cups of sugar. Grate two cocoanuts in the mixture. Bake in a crust, and season with vanilla.

Buttermilk Pudding

One pint of buttermilk, two eggs, one cup of white sugar, one-half cup of butter, three tablespoons of corn starch, one-half teaspoon of soda in the milk. Beat the eggs very light; mix all together, flavor with vanilla; bake in a nice pie crust. This will make two puddings.

Jeff Davis Pudding

One cup of butter or suet, one cup sour milk, one cup of molasses, teaspoon of soda in it, one cup of raisins, flour enough to make a stiff batter, one teaspoonfui of ground cloves, one of allspice. Grease your pan; put it in and steam it from three to five hours.

Plum Pudding

One pound of chopped suet, one pound of grated bread, one pound of raisins, one pound of grated or chopped apples, quarter pound of citron, ten eggs, one teacupful of cream seasoned with mace or nutmeg. Let it boil three hours. This makes a large pudding, and is very nice.

Chocolate Pudding

Boil one quart of milk, adding three ounces of Walter Baker's chocolate. Stir it until it is dissolved. Then remove it from the fire. Six eggs (leaving out three of the whites) beaten light, adding sugar to taste; one pint of bread-crumbs. Pour on them the milk and chocolate. Season with vanilla, and bake like custard. When cool beat the three whites with white sugar and vanilla, and spread it on the top. Then put it back in the oven just long enough to harden.

Lemon Pudding

Three cups of water, thicken with corn starch till stiff. While boiling stir in nearly a cupful of butter, three cups of sugar, three well beaten eggs, and the juice and grated rind of three lemons. Bake in a crust.

Baked Whortleberries

Eight eggs, seven cups flour, five cups sugar, one cup butter, one cup milk, two quarts berries, one nutmeg, one glass of wine, one teaspoon soda. Flour the berries; beat the eggs very light.

Cottage Pudding

One cup sugar, one tablespoonful butter, two eggs, one cup sweet milk, three cups flour, half a teaspoonful soda. Eat with liquid sauce. 10

Cream Cake Pudding

One teacupful of fine white sugar, three eggs, one teacup of flour, one teaspoonful of Royal Baking Powder. Bake in shallow tins.

Mixture for filling. - One quart milk, four tablespoonsful corn starch, two eggs, two cups sugar. Season with lemon or vanilla.

Apple Pudding

Ten eggs, leaving out five of the whites, one pint of stewed apples put through a strainer, half a pound of butter, the grated rind and juice of two large lemons. Sugar to taste. Paste at bottom of dish. Very fine.