Camp Pudding

Put into a saucepan half a pint of water, a quarter of a pound of butter, a table-spoonful of brown sugar, add the peel of half a lemon or orange. Let it just come to a boil, take it off, and stir in a quarter of a pound of sifted flour; mix it perfectly smooth, and when cold, beat in lour well-beaten, eggs. Half fill twelve yellow tea-cups, and bake them in a quick oven. Serve them with a sauce of wine, sugar, and butter, in a sauce-tureen.

Carrot Pudding

Pound in a mortar the red part of two large boiled carrots; add a slice of grated bread, or pounded biscuit, two ounces of melted butter, the same quantity of sugar, a table-spoonful of marmalade, or a bit of orange-peel minced; half a tea-spoonful of grated nutmeg, and four well-beaten eggs; mix all well together; bake it in a dish lined with puff paste.

Calf's Feet Pudding

Pick all the meat off three well-boiled calf's feet; chop it finely, as also half a pound of fresh beef suet; grate the crumb of a penny 'oaf; cut like straws an ounce of orange-peel, and the same of citron; beat well six eggs,and grate a small nutmeg, mix all these ingredients well together, with a glass of brandy or rum, and boil it in a cloth nearly three hours. Serve with a sweet sauce.

Cherry, Anglo Fran Cais Pudding

Pick two pounds of fine ripe cherries, and mix them with a quarter of a pound of picked red currants, (having extracted the seeds), and six ounces of powder sugar. Make your pudding as directed in the receipt for apple pudding, with Musca del raisins. You may make use of raspberries instead of currants; or mix red or white currants and raspberries.

Cocoa-Nut Quarter Pound Pudding

Cocoa-nut grated: same of powdered sugar; three and half ounces butter; whites of six eggs; half tea-spoon of rose-water, and half glass of wine and brandy mixed. Take the thin brown skin from off the meat, and wash the pieces in cold water, and wipe dry. Grate a quarter pound fine. Stir the butter and sugar to a cream, and add the liquor and rose-water to them. Beat the whites of the eggs till they stand alone, and then stir them into the butter and sugar; afterwards sprinkle in the grated nut, and stir hard all the time. Put puff paste into the bottom and sides of the dish, pour in the mixture, and bake in a moderate oven about half an hour. Grate loaf sugar over it, when cold.

Cottage Potato Or Cake Pudding

Peel, boil, and mash, a couple of pounds of potatoes: beat them up into a smooth batter, with about three-quarters of a pint of milk, two ounces of moist sugar, and two or three beaten eggs. Bake it about three-quarters of an hour Three ounces of currants or raisins may be added. Leave out the milk, and add three ounces of butter, - it will make a very nice cake.

Cottage Pudding

Six ounces of currants, half a pound of minced suet, and the same quantity of grated bread, half a grated nutmeg, a table-spoonful of white wine, or rose water; mix all well together, with the beaten yolks of five eggs, to a stiff paste, and with floured hands roll it into twelve or thirteen small puddings in the form of sausages; fry them gently in butter till of a nice brown; roll them well in the frying-pan. Serve with pounded loaf sugar strewed over them, and with a sweet sauce. They may be boiled.