Pudding

One cup molasses, yolks of 2 eggs, 1 cup warm water, 1 cup flour, 1 teaspoon soda, 1 cup raisins. Steam two hours.

Sauce

Two cups sugar, cup butter, beat to a cream. Add the beaten whites of 2 eggs, 1 teaspoon vanilla. Just before serving add 1 cup boiling water.

Stir well.

Cottage Pudding

One cup sweet milk, cup sugar, 1 egg, 2 tablespoons melted butter, 1 heaping teaspoon baking powder sifted with 1 pint flour. Bake or steam half hour and serve with lemon sauce.

Apple Pudding

Fill a buttered baking dish half full of sliced apples and pour over them a batter made of 1 tablespoon butter, cup sugar, cup water, 1 cup flour, 1 teaspoon baking powder. Bake in a moderate oven till brown. Serve with milk and sugar.

Light Pudding

One egg, 1 tablespoon butter or lard, 2-3 cup water, 2 teaspoons baking powder, 1 cup flour.

Dip

One scant cup sugar, 1 tablespoon butter, 2 tablespoons flour, 1 cup boiling water, flavor to taste.

Tapioca Pudding

Four heaping tablespoons tapioca, soak over night, 4 eggs, reserving whites of two eggs for frosting. 1 cup sugar, 1 quart sweet milk, pinch of salt. Flavor to taste. Boil in pan or pail of water.

Cherry Pudding

Mix together 2 cups flour and 1 teaspoon baking powder, with water to make a stiff dough. Butter teacups and drop in a little dough, some stoned cherries, then dough till cups are half full. Steam half hour. Eat with sweetened cream.

Raisin Puffs

Two eggs, cup butter, 3 teaspoons baking powder, 2 tablespoons sugar, 2 cups flour, 1 cup milk, 1 cup raisins chopped. Place in well greased cups and steam half hour. Serve with sugar and cream or with pudding dip.

Pineapple Pudding

One box phosphate gelatine, covered with 1 pint cold water; let stand hour, 1 cup sugar, 1 can pineapples, juices of 3 lemons. Pour 1 pint boiling water over the gelatine and stir well, then pour over fruit. Add nuts if desired.

Rice Custard

Put 1 pints sweet milk in a double boiler, let come to a boil, take the yolks of 2 eggs, cup of sugar, 3 tablespoons corn starch, 1 teaspoon of vanilla, 1 cup cold cooked rice, stir this together, add enough milk to make it thin enough to pour good, then add this to the hot milk, let cook till thick, beat the whites of the eggs to a stiff froth and just before removing from the fire add them and a pinch of salt. Let cool. Can be eaten hot or cold.

Persimmon Pudding

Take 1 quarts of persimmons, mash and rub them through a coarse sieve or fine collender, add 2 eggs well beaten, cup sugar, 1 pint sweet milk, cup butter cut in small bits, a little ground cinnamon and nutmeg to flavor, then add flour enough to make a stiff batter. Bake in moderately hot oven.

Orange Pudding

Peel and slice into small pieces 5 sweet oranges in a dish, put over them a cup of sugar. Boil 1 pint milk, 1 tablespoon corn-starch and the yolks of 3 eggs together (over water), soon as thickened pour over fruit. Beat the whites to a stiff froth adding a tablespoon sugar, spread over the pudding and set in oven to harden, or stir the beaten whites into the pudding. Serve cold.

Suet Pudding

One cup suet, 1 cup syrup, 1 cup boiling water, 1 cup raisins, 1 teaspoon soda, stirred in the syrup, teaspoon salt, spice to suit taste. Steam two hours. Serve with the following sauce.

Sauce

One cup granulated sugar, 1 tablespoon flour, 1 tablespoon butter, 1 pint boiling water, vanilla. Boil five minutes.

Small Plum Pudding

One cup milk, cup sugar, cup molasses, cup butter, 2 cups flour, 1 cup raisins, 1 teaspoon soda. Steam two hours. Serve with whipped cream.

Cheese Custard

Six tablespoons grated cheese, 1 tablespoon melted butter, pint sweet milk into which stir 1 heaping teaspoon corn starch, 2 eggs beaten separately, salt and pepper to taste. Set in a pan of hot water and bake fifteen minutes.

Steamed Pudding

One egg, 1 cup dried or fresh fruit, cup butter, 2 tablespoons sugar, 1 cup sweet milk, 2 teaspoons cream tartar, 1 2-3 cups flour, 1 2-3 teaspoons soda. Steam one hour. This pudding made with cherries is excellent. Do not cook in an earthen dish.

Suet Pudding

Four cups flour, 1 cup suet, chopped fine, 1 cup baking powder, 1 cup milk, salt and spices to taste. After mixing ingredients together put into cups and steam for three hours. Fill the cups three-quarters full. This recipe makes from six to eight cups.

Suet Pudding

Chop fine 1 cup raisins and 1 cup suet, 2 cups sweet milk, 1 cup sugar, 4 cups flour, 1 teaspoon cream tartar, 2 teaspoons soda and a little salt. Cover tight and steam or boil two hours; leave room to swell. Eat with liquid sauce.

Sauce

One quart water, generous lump butter, 1 cup of sugar. Flavor to taste. Thicken with flour.

Snow Pudding

Three tablespoons corn starch wet with cold water, pour over this 1 pint boiling water, cook five minutes, stirring constantly, add whites of 3 eggs, beaten stiff. Wet a dish in cold water and pour the mixture in. Make a custard of the yolks of eggs, cup sugar, 1 cup sweet milk, 1 tablespoon flour, let come to a boil but not curdle; flavor. When ready to serve pour custard around. Set on ice.