Baltimore Pudding

One cup of molasses, one of milk, one of chopped suet, one of chopped raisins, three and a half of flour, one tea spoonful of saleratus, one tablespoonful of cinnamon, one teaspoonful of cloves, one of mace, one of allspice, and one grated nutmeg. Beat the molasses, suet, raisins, and spice together; then stir in the milk, in which dissolve the saleratus, then the flour. Steam five hours or more. You cannot steam it too much. This pudding is nicer the second day than the first. Serve with wine sauce.

Wedding Pudding

One cup of clear salt pork chopped fine, one of chopped raisins, two of sugar, three and a half of flour, one of milk, one teaspoonful of saleratus, one of cloves, one of cinnamon. Beat together the pork, sugar, raisins, and spice, then add the milk, in which dissolve the saleratus, and then the flour. Steam four hours or more. Serve with rich wine sauce.

Plum Pudding

One quart of bread (bakers' is the best), one quart of milk, six eggs, one cup of brown sugar, one of molasses, one of suet, one teaspoonful each of cinnamon, clove, allspice, mace, and nutmeg, one cup of currants, one of raisins, one quarter of a pound of citron. Boil the milk, and pour on the bread; let this stand one hour; then stir into it the sugar, spice, suet, raisins, and currants; beat the eggs to a froth, and stir in. • Have ready a deep earthen pot well buttered, and turn the mixture into it, and bake four hours, or steam five. Serve with rich wine sauce.

Christmas Pudding

Ten crackers, one quart of milk, five eggs,one pint of sugar, one and a half cups of chopped suet, one cup of molasses, one cup of brandy, one spoonful of salt, one nutmeg, one tablespoonful of cinnamon, two teaspoonfuls of cloves, two of allspice, two of mace, two of currants, two of raisins, and a quarter of a pound of citron.

Break the crackers up and soak in the milk overnight.

(Set in a cool place where it will not sour.) In the morning mix with it the sugar, molasses, suet, salt, spice, brandy, and fruit. Boil or steam five hours. Serve with a rich wine sauce.

Bread And Butter Pudding

Butter a deep pudding-dish; cut a small brick loaf into thin slices, and butter them; lay a layer of them in the dish, and then sprinkle with raisins, currants, and thin slices of citron, then another layer of bread, and so on, until the bread is all. used; cover with a custard made with nine eggs, one cup of sugar, three pints of milk, two teaspoonfnls of salt, and one nutmeg. Let this stand three hours, and then bake one hour and a half in a moderate oven. Serve with a rich wine sauce.

Snow Pudding

Soak half a box of Cox's sparkling gelatine in half a cup of cold water two hours; pour on this nearly a pint of boiling water, stir until the gelatine is all dissolved, and then stir in two cups of sugar and the juice of two large lemons; stir this a few minutes, and then add the whites of six eggs. Now set the basin into another of ice-water, being careful not to let it come over the basin in which the mixture is Beat this until it is white and stiff; turn into the dish in which it is to be served, and set on the ice until the last moment.