Baked Corn Starch Pudding

One pint of rich sweet milk, five tablespoonfuls of white granulated sugar, two tablespoonfuls of corn starch, one pinch of salt, six fresh eggs, beaten separately, three ounces of fresh butter, one teaspoonful of cinnamon and three tablespoonfuls of brandy. When the milk and sugar are hot mix the corn starch and salt with a little cold milk or water and stir it in; stir it until it boils three minutes, then take it off the fire and put in the butter and cinnamon, beat the yolks with a spoonful of cold milk and stir them in. Then beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in. Then add three tablespoonfuls of brandy, set the pudding pan into a low iron pan containing a little hot water and bake half an hour.

Egg Pudding (German Eier- Kase)

One quart of rich sweet milk, twelve fresh eggs, beaten together, two teaspoonfuls of vanilla extract, one teaspoonful of salt. Put the milk, vanilla and salt into a porcelain saucepan, beat the eggs well together and stir them into the milk, then set the saucepan into a pan of boiling water over a slow fire and stir it until it is thick enough to drop from the spoon, but it must not boil or it will curdle. It takes about fifteen minutes to be done. Then pour it into a tin mold that is pierced with holes to let out the whey. Set it over a stone crock, turn a wire sieve over it, put a paper over it and let the pudding stand four or five hours. When it is to be served put a china or glass plate over it and turn it out. Serve with a vanilla, fruit or wine sauce.

Farina Pudding

One pint of rich sweet milk, one pinch of salt, four tablespoonfuls of farina, four tablespoonfuls of white granulated sugar, three ounces of fresh butter, six fresh eggs beaten separately, one teaspoonful of cinnamon, one teaspoonful of lemon extract, four tablespoonfuls of brandy. Put the milk and salt into a saucepan and set it into a pan over the fire, containing boiling water, when the milk is boiling hot mix the farina with a little cold water and stir it in, stir it constantly, and boil it five minutes, then put in the butter and sugar and set it off the fire, beat the yolks and stir them in, then put in the cinnamon, lemon and brandy, beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in last. Put it into a pudding pan and set it into the oven in a pan of boiling' water and bake thirty minutes.

Fruit Pudding

Half a pint of rich sweet milk warm, but not hot, two ounces of fresh butter melted in the milk, four fresh eggs beaten separately, four ounces of sifted flour, two tablespoonfuls of white granulated sugar, five ounces of stale bread, weighed after the crust is taken off and into bread crumbs, four ounces of currants, weighed after they have been washed and dried, one teaspoonful of grated nutmeg, half a teaspoonful of salt, two teaspoonfuls of baking powder and three tablespoonfuls of brandy. Put the yolks into a pan and stir in half the milk and butter, then stir in the flour and beat it together till it is a smooth batter, then put in the other half of the milk and the sugar, then put in the bread crumbs and the currants; mix it well together and then put in the nutmeg, salt, baking powder and brandy, beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in. Put it into a tin buttered mold that closes tight, set it into a saucepan cantaining boiling water, close it to keep the steam in and boil it constantly two hours. If the water boils down too low replenish with boiling water. Serve with wine sauce,