"Your dressing, dancing, gadding, where's the good in, Sweet lady, tell me, can you make a pudding?"
For this you can use stale pieces of cake, pour over each dish a dip made of 2 tablespoons sugar and 1 cup flour rubbed together, a small piece butter, cinnamon and lemon juice, thin with hot water.
Make a biscuit dough, 1 pint flour, 1 heaping teaspoon baking powder, butter size of egg, a little salt, and milk enough to moisten to make a stiff batter, butter a round mould or cake pan, and put 1 pint stoned cherries in bottom and spread batter over top, set in steamer and steam one hour. Serve hot with cream and sugar.
One egg well beaten, 1 cup sweet milk, 1½ cups chopped apples, 1 cup sugar, 1 teaspoon butter, 1 cup bread crumbs. Bake in a shallow dish.
Pare and core without quartering enough tart apples to fill pudding pan; make a custard of 1 quart milk and yolks of 6 eggs, sweeten, spice and pour over apples and bake; when done use whites of eggs beaten stiff with 6 tablespoons white sugar; spread on the custard, brown lightly and serve either hot or cold. If necessary apples can be baked a while before custard is added.
Cover 3 tablespoons tapioca with water, let stand over night, add 1 quart milk, a small piece butter, a little salt and boil, beat the yolks of 3 eggs with a cup sugar, and boil the whole to a very thick custard, flavor with vanilla; when cold cover with whites of eggs beaten.
One cup sugar, 1 cup sweet milk, 1 egg, 1 cup raisins, butter size of egg, 2 teaspoons baking powder, flour enough to make a stiff batter. Steam one and one-half hours.
One cup sugar, ½ cup boiling water, 1 tablespoon butter, 2 tablespoons vinegar, 1 tablespoon corn starch, ½ nutmeg. Boil and stir.
Put 1 pint raspberries in pan, sweeten and sprinkle a little flour over top and cover with batter made of 1 cup sugar, butter size of walnut, 1 egg, ½ cup milk, 1 teaspoon baking powder, 1 teaspoon vanilla, flour; make a little stiffer than cake batter. Bake.
Butter size of walnut, browned, milk and water, 1 pint, ½ cup sugar, flour enough to thicken, flavor with vanilla. Let come to a boil.
One quart milk, 3 tablespoons corn starch, the yolks of 4 eggs, ½ cup sugar, a little salt; place part of it with salt and sugar on the stove to boil. Dissolve the corn starch in the rest of the milk and stir into the boiling milk, also add the yolks of the eggs and flour.
The beaten whites of the eggs with ½ cup sugar, flavored with lemon. Cover the pudding and nicely brown, save a little frosting to moisten the top, then put grated cocoanut over the top.
Put 1 pint of milk in a double boiler, moisten four teaspoons of corn starch in a little cold milk, add this to the scalding milk, stir and cook about two minutes; then add 1 small cup of sugar, the well-beaten whites of three eggs and 1 cup shredded cocoanut.
One pint milk, the beaten yolks of 3 eggs, with 3 tablespoons sugar. Flavor to taste.