Frozen Pudding

Place in a mould slices of light cake, and between hem any kind of preserves; when the mould is nearly lall, cover with cold soft custard. (Dissolve a spoonful of gelatine in the custard when you make it) Cover the mould and pack in a box of salt and ice, as you would ice cream. Let this stand in the salt and ice five hours. When you dish it dip the mould in a pail of hot water for one instant, wipe the mould, take off the cover, and turn the pudding out. Serve immediately. Be sure that the cover of the mould is so tight that it will not admit one drop of water. It should be made of block tin.

Fruit Pudding

Take one quart of cake crumbs and mix with a custard made of a pint and a half of milk, four eggs, one spoonful of sugar, two spoonfuls of wine, and a little nutmeg; let this stand half an hour, and then stir in half a cup of currants, one cup of raisins, and a few strips of citron. Butter a pudding-dish and turn in this mixture. Bake one hour. Serve with a rich wine sauce.

Almond Pudding

Pound to a paste one pint of blanched almonds. Boil one quart of milk, and into it, while boiling, stir in the almonds and two spoonfuls of flour, mixed with cold milk, one teaspoonful of salt; cook this ten minutes. Let this get cool, and add five well-beaten eggs and half a teaspoonful of bitter almond, with one cup of sugar. Bake thirty minutes. Serve cold or hot.

Sunderland Pudding

Beat to a froth six eggs. Mix gradually one quart of milk with one cup of flour; stir into this the eggs and one teaspoonful of salt. Bake twenty minutes in little earthen cups, such as you bake drop cakes in. Serve immediately with rich sauce.

Pine Apple Pudding

Butter a pudding dish, and line the sides with slices of stale sponge cake. Pare and cut a large pineapple into thin slices; place a layer of it in the bottom of the dish, and sprinkle with sugar, then another layer, and so on, until the dish is Dearly full; then pour over the whole two thirds of a cup of cold water, and cover the whole with slices of cake which have been dipped in cold water. Cover the whole with a plate, and bake slowly two hours. Serve with sugar and cream. (Use in all one cup of sugar.) Bread may be used instead of cake.

Omelet Souffle

Beat together the yolks of four eggs and two spoonfuls of sugar; then beat to a froth the whites of eight eggs and stir into the yolks and sugar. Flavor with half a teaspounful of bitter almond. Turn into a buttered dish and bake twelve minutes. Serve instantly