Blueberry Pudding. Rhode Island

Line a deep pudding-dish with slices of buttered bread. Fill this with alternate layers of whortleberries or blueberries, and granulated sugar. Squeeze the juice of a lemon over the whole. Cover the top with slices of bread buttered on both sides. Place a plate over the dish, and bake for an hour and a half, setting the dish in a pan of hot water.

Take the pudding from the oven, spread over the top a meringue of white of egg beaten lightly with sugar in the proportion of a tablespoonful of sugar to one egg, and return it to the oven just long enough to lightly brown the meringue. The pudding should be eaten hot with hard wine sauce.

A Peach Pudding

Line the bottom of a deep pudding-dish with thick slices of stale sponge cake soaked in sherry. Fill the dish with fresh peaches, sliced, and well sprinkled with sugar. Spread over the top a meringue similar to that described for whortleberry pudding, and leave it in the oven just long enough to brown.

Set the dish on the ice, and serve very cold. It is eaten with cream.

Cherry Bread

Fill a deep pudding-dish with alternate layers of buttered bread and sour cherries, stoned, and stewed with sugar.

Pack the dish in ice, and half freeze the mixture, which will become a semi-jelly. It is eaten with thick cream.

Lemon Bice Pudding

Boil a half pint of rice in a quart of milk till very soft. Add to it while hot the yolks of three eggs, three large tablespoonfuls of sugar, the grated rind of two lemons, and a little salt. If too thick, add a little cold milk. It should be a little thicker than a boiled custard Turn it into a pudding-dish.

Beat the whites of the eggs very stiff with eight tablespoonfuls of sugar and the juice of the two lemons, and brown the top delicately in the oven. Set on ice and eat very cold.

Bermuda Pudding

Weigh two eggs, and allow the same weight in sugar and flour, and the weight of one egg in butter. Beat the butter and sugar to a cream, add the eggs beaten to a froth, and lastly the flour, in which half a teaspoonful of Royal Baking Powder has been mixed. Stir till perfectly smooth; then add a heaping tablespoonful of orange marmalade; pour into a buttered mold; cover with buttered paper, and steam gently for an hour and a half. Serve with wine sauce.

Bice And Orange-Marmalade Pudding

Simmer a quarter of a pint of rice in a quart of milk till it is very soft and thick. Add a teaspoonful of salt, four tablespoonfuls of sugar, a little cream, and let all cool together a few minutes. Pour into a pudding-dish and bake till set.

Spread over the pudding a thick layer of orange marmalade, and over that a meringue, and return to the oven till the top is lightly browned. Serve it cold.

Molasses Pie

This is a genuine New England dainty, dear to the hearts of children. Mix half a pint of the best molasses with a tablespoonful of flour, and add the juice of a large lemon, and the rind and pulp chopped fine. Bake with an under and an upper crust.