Marmalade Pudding

From Mrs. Franklin A. Zane

One cupful of chopped suet, 2 cupfuls of flour, 2 tea-spoonfuls of baking powder, 1 glass marmalade, enough milk to make a batter. Steam 2 hours. Serve with any sauce desired.

Pouding Aux Marrons

From Mrs. C. F. Aked

Twenty-five chestnuts, 4 ounces castor sugar, 1 gill milk, glace cherries, 4 ounces butter, 4 eggs, 2 ounces bread-crumbs made from wholemeal bread, flavoring. Wipe and slit the chestnuts, put them in a stewpan with enough water to cover, and let them boil till tender (about 1/2 of an hour); then drain them and put them on a tin in the oven to dry. Remove the shells and skin from the chestnuts, and pound them in a mortar till quite fine; add to them the butter and half the milk, mix all thoroughly, and rub through a fine sieve. Mix the bread-crumbs with the sugar, add to it the remainder of the milk and the flavoring. Separate the yolks from the whites of eggs, beat up the former, and mix with all the other ingredients. Whisk the whites to a stiff froth, and stir gently into the mixture. Decorate a well-buttered, plain pudding mould with halves of glace cherries and strips of almonds, put the remainder into the above mixture. Fill up the mould, cover with a piece of buttered paper, and steam over fast boiling water for about 1 3/4 hours, or bake in the oven for 1 1/4 hours. When done turn out onto a hot dish. Sauce over with vanilla custard or a suitable syrup, and serve hot.

Batter Pudding

From Mrs. E. V. Krick

Take 1 egg to a person, and beat with a pinch of salt; add 1 tablespoonful of flour and 1/2 of a cupful of sweet milk to each egg; pour in buttered baking dish and bake from 20 to 30 minutes in moderate oven. Serve with hard sauce, jelly, or cooked fruit.

Apricot Pudding

From Mrs. C. F. Aked

Pour a pint of new milk (boiling) over 6 tablespoon-fuls of bread-crumbs (white). Let them stand until cold. Then add the well beaten yolks of 3 eggs, and 4 ounces of sifted sugar. Beat them thoroughly, then add to them 12 apricots which have been pared, stoned and simmered gently until they have been reduced to a pulp. Lastly, whisk the whites of 2 eggs to a firm froth, and add them to the rest. Time to bake, 1/2 an hour in a moderate oven.

N. B. - Apricot jam may be used in place of the fresh fruit, in which case a tablespoonful of chopped almonds is an improvement.

Belle Isles

From Mrs. C. F. Aked

Bake a light, plain but rich, cake mixture in small fluted patty pans; when done turn out onto a shallow dish, and while hot pour over them some hot chocolate sauce. Serve at once.

Cocoanut Pudding

From Mrs. C. F. Aked

Mix 2 eggs well beaten with a cupful of new milk and the milk of the cocoanut, if it is quite sweet. Take off the brown skin of the nut and grate the white part as finely as possible. Mix it with 3 large tablespoon-fuls of white bread-crumbs, 2 tablespoonfuls of sugar, 2 ounces butter beaten to a cream, 4 ounces muscatel raisins stoned, and a little lemon peel sliced. Beat all well together, pour the mixture into a well buttered pie dish and bake it in a rather slow oven. This pudding may be either baked or boiled. Time to bake, 1 1/2 hours; to boil, 3 hours.