Fig Pudding

Chop one-half pound of figs very finely, mix them with one-quarter pound coarse sugar, a tablespoonful of treacle for a table-spoonful of milk, one-half pound flour, one-quarter pound suet, an egg, and a pinch of grated nutmeg. Put the pudding into a buttered mould, and boil for four or five hours.

"Good Luck" Pudding

Put into a basin one-quarter pound flour, one-quarter pound chopped suet, one-quarter pound currants, one-quarter pound raisins, one tablespoonful of moist sugar, half teaspoonful of ground ginger, half saltspoonful of salt; mix well with a clean knife; dip the pudding-cloth into boiling water, wring it out, and put in the mixture. Have ready a sauce pan of boiling water, plunge in the pudding, and boil for three hours.

The Epicure's Pudding

Make some rich but very light puff paste and line a pie-dish with it. Take one ounce candied lemon peel, the same of orange and citron, and slice it all up in fine, small shavings, laying them at the bottom of the dish, and strewing lightly over them one-half ounce sweet almonds, finely chopped with three or four bitter ones, all previously blanched. Beat the yolks of eight and the whites of two eggs, and mix with one-half pound powdered loaf sugar and a tablespoonful of French brandy. Pour this over the sliced peel, and bake it in a moderately-heated oven for one. hour.

Baked Apple And Almond Pudding

A quarter of a pound of sweet almonds and a quarter of a pound of loaf sugar; pound all well together, then add the well-beaten yolks of six eggs. Grate the peel of one lemon, add the juice of it, and one tablespoonful of flour. Mix well all together; whip the whites of the six eggs to a stiff froth, and mix them with the other ingredients before baking. Pour the whole upon a thick layer of stewed apples, already prepared in a baking-tin, and bake in a moderate oven until brown.

Roman Pudding

Butter a basin and line it with boiled maccaroni, round like a bee-hive; have ready veal, ham, tongue, chicken or cold game, all cut very finely; one ounce Parmesan cheese, and a little nutmeg, pepper, salt, lemon peel and cayenne, two eggs and a cupful of cream; mix all together and fill your basin. Boil for half an hour, glaze it, and serve with good brown gravy.

Baked Rice Pudding

Boil together in a sauce-pan one pint of milk and the grated peel of a small lemon. In another sauce-pan boil a teacupful of rice until tender, and, when done, drain off all the water. Beat four eggs till light, stir them into the milk with an ounce of fresh butter, a quarter of a pound of stoned raisins, a quarter of a pound of sugar, a little grated nutmeg, and two tablespoonfuls of rose-water. Add the rice. Stir all well together, and bake in a buttered tin half an hour.

French Rice Pudding

Boil a cupful of rice in milk until it is well swollen; add three eggs well beaten, a quarter of a pound of raisins of the sun, (as these do not require stoning,) a little sugar and nutmeg, all beaten up together with the rice; fill a mou, and bake for three-quarters of an hour.