1333. - Bird's Nest Pudding

If you wish to make what is called "bird's nest puddings," prepare your' custard,- take eight or ten pleasant apples, pare them, dig out the core, but leave them whole, set them in a pudding-dish, pour your custard over them, and bake them about thirty minutes.

1334. - Oeange Pudding

Wash half a pound of butter until all the salt is extracted, then mix it well with half a pound of powdered white sugar, and a wine-glass of brandy - wine may be used but it is not as good. Grate the rind of three ordinary-sized oranges and squeeze their juice. Beat together six fresh eggs, and stir them into the butter and sugar, after which, add the prepared orange. Lay a border of puff-paste around the pudding-dish, and then bake from half to three quarters of an hour. Serve it cold, and grate over white sugar mixed with a little nutmeg. The latter ingredient, however, is not generally preferred. Lemon Pudding may be made in the same manner; substituting lemons for oranges.

1335. - Quince Pudding

Pare six large quinces, cut out the cores and blemishes, chop them as fine as possible, and boil them two hours with as little water as possible, stirring them frequently that they may not burn. Drain off the water and mix them, when cold, with a pint of cream and half a pound of powdered sugar.

1336. - Apple Dumplings

Pare and scoop out the core of six large baking apples, put part of a clove, and a little grated lemon-peel, inside of each, and enclose them in pieces of puff paste; boil them in nets for the purpose, or bits of linen, for an hour. Before serving, cut off a small bit from the top of each, and put in a tea-spoonful of sugar, and a bit of fresh butter; replace the bit of paste, and strew over them pounded loaf sugar.

1338. - Sago Pudding

Pick, wash, and dry half a pound of currants; and put in such spices as best suit the taste of those who are to eat it. Have ready six table-spoonfuls of sago, picked clean, and soaked for two hours in cold water. Boil the sago in a quart of milk till quite soft. Then stir alternately into the milk, a quarter of a pound of butter, and six ounces of powered sugar, and set it away to cool. Beat eight eggs, and when they are quite light, stir them gradually into the milk, sago, etc. Add the spice, and lastly the currants; having dredged them well with flour to prevent their sinking. Stir the whole very hard, put it into a buttered dish, and bake it three-quarters of an hour. It may be eaten cold.

1339. - Tapioca Pudding

To two quarts of warm milk put eight table-spoonfuls of tapioca, four beaten eggs, a table-spoonful of butter, and cinnamon or mace to the taste. Mix four table-spoonfuls of white powdered sugar and a wine-glass of wine, and stir it into the rest of the ingredients. Turn the whole into a pudding dish that has a lining of pastry and bake it immediately.

1340. - Indian Pudding

Sift a pint of Indian meal and scald it with boiling water. Place over the fire a quart of milk, cut up a quarter of a pound of butter and melt it in the hot milk - add a pint of sugar-house molasses, and mix them together until the milk boils. Stir it into the meal, mixing it well with a wooden spoon. Beat seven eggs, until they are perfectly light, pour them into the bowl that holds the meal, with ten drops of the essence of lemon, or a little lemon-juice.

Stir the mixture until it seems quite light, and bake it in a moderately hot oven.