Five Boston crackers broken up in small pieces and soaked very soft in half a pint of boiled sweet milk, half a pint of raspberry marmalade, one pint of rich sweet milk, three ounces of fresh butter, four tablespoonfuls of white granulated sugar, five fresh eggs beaten separately, one teaspoonful of cinnamon and three tablespoonfuls of brandy. Put a layer of soaked cracker and a layer of marmalade into the pudding pan until all are in, let the milk come to a boil then take it off the fire and put the butter into it, put the yolks, sugar add cinnamon into a large bowl and beat them well together, then stir into them the hot milk, and then add the brandy; beat the whites with one table-spoonful of white sugar to a stiff foam and stir them in the bowl, then put it into the pudding pan with a large spoon or a small ladle and set it into a pan in the oven containing boiling water. Bake three quarters of an hour.
Four ounces of rice, one pint of rich sweet milk, two ounces of white granulated sugar, three ounces of fresh butter, four fresh eggs, beaten separately, two teaspoonfuls of vanilla extract and one pint of canned peaches. Pick and wash the rice and put it into a tin saucepan with as much cold Avater as there is rice; set the saucepan into a pan of boiling water and cook the rice half an hour; then let it dry off and stir it up with a fork. Every kernel should be separate. Put the milk and sugar into a saucepan and set it into a pan of boiling water over the fire; beat the yolks with a spoonful of cold milk and stir them into the hot milk, stir it until the eggs thicken, but it must not boil; then put in the butter and vanilla and take it off the fire to cool five minutes before the whites are put in. Beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in. Then stir in the rice. Now put a layer of rice custard and a layer of peaches into the pudding pan until all are in, finishing with the rice custard. Set it into an iron pan in the oven containing a little boiling water and bake thirty minutes.
Six fresh eggs beaten separately, six ounces of white granulated sugar, three gills of rich sweet milk, six ounces of sifted flour, four ounces of beef suet chopped fine, eight ounces of crushed double baked rusk or dry stale bread crumbs, one even teaspoonful of salt, one grated nutmeg, one gill of sherry wine, six ounces of seedless or stoned raisins, six ounces of currants, after they have been washed and dried, four ounces of citron cut as fine as paper, three teaspoonfuls of baking powder. Beat the yolks and sugar together until very light, warm the milk and stir half of it into the yolks and sugar, then stir in the flour until it is a smooth batter, then put in the other half of the milk and add the suet, bread crumbs and salt; then add the nutmeg, wine and baking powder and then stir in the raisins, currants and citron; beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in last. Mix it well together and put it quickly into a well buttered pudding pan and set it into a pan of boiling water in the oven and bake one hour. The oven should be hotter in the bottom than on top. Serve with a wine fruit or custard sauce.