Lemon Pudding, No. 2

One cup of flour, butter the size of a small egg, three pints of milk, eight eggs, the grated rind of four and the juice of two lemons. Rub the butter and flour together, add the beaten eggs, and stir all into the boiling milk; set this away to cool, and when cold, add the lemon and three cups of sugar. Line the pudding-dish with paste, or not, as you choose. Bake thirty five or forty minutes.

Corn Pudding

Put one quart of popped corn into a pudding-dish; stir into one quart of milk two teaspoonfuls of salt, and turn the milk on the corn. Bake twenty minutes. Serve with sugar and cream.

Boiled Cherry Pudding

One brick loaf soaked until soft in one pint of new milk; then add three eggs well beaten, and one quart of ripe cherries. Boil two hours and a half. Serve with either wine or vinegar sauce.

Baked Whortleberry Pudding

One cup of butter, two of sugar, four of flour, one of sour milk, five eggs, one teaspoonful of saleratus, four cups of berries. Beat the sugar and butter to a cream; then add the eggs, which have been well beaten, then the milk, in which the saleratus is dissolved, and lastly, the berries. Bake one hour, and serve with a rich wine sauce.

Appledore Pudding

Butter a pudding-dish and line it with stale cake; then fill it within three inches of the top with blueberries, blackberries, or currants. To one quart of blueberries or blackberries allow half a cup of sugar, if currants allow one cupful. Cover the whole with cake, and wet with half a tumbler of wine. Bake half an hour, and frost with the whites of two eggs and one cup of sugar beaten to a stiff froth; set back in the oven, and bake a light brown. To be eaten without sauce.

Bird's Nest Pudding

Pare and core six large apples (being careful not to break them). Make a syrup of one quart of water and one cup of sugar; simmer the apples in this until they are tender, but not so tender but that they will keep their shape; lay them in a pudding-dish, and cover with a custard made with one quart of milk, five eggs, and three spoonfuls of sugar. Bake until the custard is firm. May be eaten either cold or hot, and without sauce.

Rice Meringue

Two cups of boiled rice, one quart of milk, the yolks of six eggs and the whites of four, two spoonfuls of sugar one teaspoonful of salt, half a teaspoonful of the extract of lemon. Bake thirty-five minutes; then frost with the whites of two eggs, one and a half cups of sugar, one tablespoonful of corn starch, beaten to a stiff froth. Flavor with lemon. Bake a light brown, and serve hot without sauce.

Pavilion Pudding

Lay in a mould alternate layers of fruit and silver cake. (Cut the slices about two inches thick.) Make a custard with six eggs, one quart of milk, and one teaspoonful of salt. Pour this over the cake, and let it stand in a cool place two hours; then steam three hours. Serve with a rich sauce.