Roly-Poly, or Steamed Pudding

Mix together lightly, as for tea biscuits, one and one-half pounds of rich pastry flour, four ounces of butter or lard, one ounce of good baking powder, a little nutmeg, the yolks of three eggs, one-half teaspoonful salt and about one pint of milk. Roll out about eighteen inches long and ten inches wide. Spread with any fruit or jam; roll up, set in a greased pan in a steamer and cover over. It will be done in half an hour.

Fruit Dumpling

For this the paste is the same as Roly-Poly Pudding. Roll ou. one-quarter of an inch thick; cut out with large, round cake cutter; put fruit and sugar in middle and double over; set in greased muffin tins and steam about one-half hour. A dozen different kinds can be made from this formula.

Cabinet Pudding

Fill moulds three-quarters full with lady fingers or sponge cake, cut up fine; pour over it a rich custard, same as used for custard pie, and flavor to taste.

Diplomatic Pudding

Proceed by the same rule as for cabinet pudding; mix currants, sultana raisins and a little citron (cut very fine) with the sponge cake.

Tutti-Frutti Pudding

Follow the same formula, only you may use pieces of different kinds of cake and sprinkle the fruit over the bottoms of moulds. Different names may be given this by using special fruits, such as peaches, oranges, etc.

Cold Farina or Indian Pudding

Boil one-half pound of farina or meal with three pints of boiling milk, stir until it starts to thicken, then let it cool; add a little lemon or other flavor. Beat up stiff the whites of four eggs, mix all together, fill in moulds and set on ice.

Boiled Indian Pudding

One cup of Indian meal and one-half cup of flour, pour into one quart of boiling milk; when it thickens, add one-half cup (four ounces) of brown sugar, one-half cup of finely chopped suet, a little salt, four eggs and a little nutmeg; two tablespoonfuls of molasses may be added. Tie in a cloth and boil or steam from four to five hours.

Poor A fan's Pudding

About six stale biscuits (or three biscuits and three corn muffins) grated fine, add a handful of stoned raisins, some washed currants, a good handful of brown sugar, and one cupful of flour. Chop fine with the flour one-quarter of a pound of beef suet and one teaspoonful of good baking powder. Mix all together with sufficient milk to make a paste; steam in greased and sugared dish about two hours. Add a little nutmeg or mace.

Baked Apple Dumplings

Roll out leavings of puff paste one-quarter of an inch thick, cut in squares, lay one peeled and cored apple on each piece, fill the cavity with cinnamon sugar. Turn in the four ends of the paste, press together on top and bake. Serve with rum and hard sauce, or if cold, serve with whipped cream.

Chocolate Pudding

Stir until light one-quarter of a pound of butter and ten ounces of sugar, add the yolks of ten eggs, one teaspoonful of vanilla, six ounces of grated chocolate, cinnamon, one-quarter pound of pounded almonds, one-quarter pound of breadcrumbs, three ounces of flour, and the whites of ten eggs beaten stiff. Bake one and one-half hours, at about three hundred and seventy degrees.