Rice Pudding Without Eggs

Put half a pound of rice well washed into three pints of milk, with half a pound of moist sugar. Bake till the rice is tender.

Tapioca Pudding

Boil a pint of cream and a pint of milk with some sugar, a pinch of salt, and the rind of a lemon; when boiling put in half a pound of tapioca and let it simmer over a slow fire till quite tender, then add a small piece of butter and six eggs, previously beaten; mix well, and pour it either into a dish or mould, and bake till it is brown on the top; if baked in a mould the mould should be buttered and strewed with bread-crumbs, which makes it turn out better. Tapioca swells very much, and requires a long time cooking. If boiled over a strong fire and too quickly it becomes tough, therefore this is to be avoided.

Poor Man's Tapioca Pudding

Put into a stew-pan five ounces of tapioca, one pint of new milk, five ounces of sugar, and a little salt; stir this over the fire till it boils, then cover the stew-pan with its lid and let it simmer for twenty minutes; add a small piece of butter melted in a little cream and the grated rind of a lemon. Pour into a well-buttered pudding-dish, and bake for a quarter of an hour.

A Pudding Without Eggs

Boil a pint of milk; take a thick slice of bread and grate it down fine, pour the boiling milk over and cover it close up for half an hour; then add some marmalade, grated lemon, or any other flavouring you like, sugar to taste, and half a teaspoonful of salt. If you like you may also add a glass of wine. Pour all together into a pudding-dish and bake for a quarter of an hour.

Arrowroot Pudding

One tablespoonful of arrowroot, half a pint of milk, and a small quantity of lemon-peel; put it on a slow fire and stir till it boils; then add the yolks of four eggs, a glass of white wine, and a teaspoonful of orange-flower water. Beat up the whites of four eggs and stir them in lightly. Sweeten to taste with loaf-sugar. Butter a mould, place dried cherries round it, or in any form you fancy, and pour in the pudding. Set the mould in a stew-pan of water, and steam for half an hour, with fire on the lid of the stew-pan, which makes it light. Serve with an arrowroot and wine-sauce.

Vermicelli Pudding

Take two ounces of vermicelli, boil it in a pint of milk till the milk thickens, stirring it all the time it is boiling; then add six ounces of butter, half a pound of sugar, six yolks and four whites of eggs, and the grated rind of a lemon. Line a dish or shape with puff-paste, and boil half an hour.

Macaroni Pudding

Simmer one or two ounces of pipe macaroni in a pint of milk, with a bit of lemon-peel and cinnamon, till tender; add cream, three yolks of eggs and one white, a little nutmeg, and some sugar. Bake in a dish or shape lined with puff-paste half an hour.

Bread-And-Butter Pudding

Cut thin slices of bread and butter, and lay them in a well-buttered mould or pudding-dish; between each layer strew currants and a little powdered cinnamon and sugar; fill your dish or mould thus three parts full, and pour in a cold custard made with four or six eggs (according to the size of the pudding), beaten up with cream or milk, and flavoured with lemon-peel; pour it in by little at a time so that the bread may absorb it without floating; when full, bake one hour. If wished rather richer, when made in a mould, a little wine or brandy may be poured on the bread before the custard.