Boiled Gooseberry Pudding

This pudding is made in the same manner as Apple pudding.

Jelly Pudding

Beat to a light cream ten ounces of fresh butter, then add by de- grees six well-beaten yolks of eggs, and half a pound of loaf sugar pounded; stir in two or three table-spoonfuls of rose water; beat to a stiff froth the whites of six eggs, mix them in lightly; bake it five-and-twenty minutes in a dish lined with puff paste.

Jeneton Pudding

. Butter a mould, and ornament it with raisins in festoons, or in any other form; line it with sponge biscuit, and fill it up with a mixture of ratafia and sponge biscuit, then pour a rich custard over the whole, and let it stand for two hours, adding more custard as it soaks into the biscuit. The mould being quite full, tie a cloth over it, and boil it for about an hour.

Marrow Pudding

Put into a mug the crumb of a pound loaf, and pour over it a pint and a half of boiling milk; cover it closely for an hour; cut into small hits half a pound of marrow, stone and cut a quarter of a pound of raisins, take the same quantity of nicely-cleaned currants, beat well six eggs, a tea-spoonful of grated lemon-peel, and the same of nutmeg; mix all thoroughly with the bread and milk, sweeten it well with brown sugar, and bake it, with or without a border of puff paste round the dish, three-quarters of an hour. It may be baked in a Dutch oven, and after baking it for three-quarters of an hour, put a tin cover over the top, and place the dish upon a gridiron, over a slow fire, and let it remain for fifteen minutes.

Millet Pudding

Wash four table-spoonfuls of the seed, boil it in a quart of milk with grated nutmeg and lemon-peel, and stir in, when a little cooled, an ounce of fresh butter; sweeten with brown sugar, and acid the well-beaten yolks of four, and the whites of two eggs, and a glass of wine or spirits. Bake it in a buttered dish.

My Pudding

Beat up the yolks and whites of three eggs; strain them through a sieve (to keep out the treddles), and gradually add to them about a quarter pint of milk; stir these well together. Rub together in a mortar two ounces of moist sugar and as much grated nutmeg as will lie on a shilling; stir them into the eggs and milk; then put in four ounces of flour, and beat it into a smooth batter; by degrees stir into it seven ounces of suet (minced as fine as possible) and three ounces of bread crumbs. Mix all thoroughly together at least half an hour before you put the pudding into the pot. Put it into an earthen pudding mould, that is well buttered. Tie a cloth over it very tight; put it into boiling water, and boil it three hours. Half a pound of raisins cut in half added to the above, will make a most admirable plum pudding. Grated lemon-peel is also fine.

Don't let the water cease to boil: it will spoil the pudding. And it is always best that puddings be mixed an hour or two before put into the pot, the ingredients get amalgamated, and the whole becomes richer and fuller of flavor.

The above pudding may be baked in an oven, or under meat, as Yorkshire pudding, only add half pint more milk. Should it be above an inch and quarter in thickness, it will take full two hours; and requires careful watching; for if the top gets burned, a bad flavor will pervade the whole pudding. Or, butter some tin patty-pans or saucers, fill them with pudding, and bake about an hour in a Dutch oven.