Half a pint of rich sweet milk, six fresh eggs, beaten separately, four ounces of white granulated sugar, four ounces of sifted flour, four ounces of beef suet chopped very fine, six ounces of stale bread crumbs stirred in dry, four ounces of stoned raisins, four ounces of currants weighed after they have been washed and dried, two ounces of citron cut as thin as paper, one grated nutmeg, half a tea-spoonful of salt, two teaspoonfuls of baking powder, four tablespoonfuls of brandy. Warm the milk, beat the yolks and sugar together and then stir in half of the milk; then stir in the flour and mix it into a smooth batter, then add the other half of the milk, then put in the suet and bread crumbs and then add the fruit. Mix it well together and then stir 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 last. Put the pudding into a tin buttered mold, leaving room for it to rise; put it into boiling water and boil it two hours. The water should not be deep enough to float the mold. If the water boils down too low replenish with boiling water. Keep the saucepan or pot covered to keep in the steam. Serve with a wine sauce.
One pound of dried prunes, one gill of oat meal groats, one pint of rich sweet milk, four tablespoonfuls of white granulated sugar, one teaspoonful of cinnamon, one pinch of salt, five fresh eggs beaten separately and two tablespoonfuls of crushed double baked rusk. Wash the prunes, put them into a saucepan with cold water enough to cover them and cook them until they are soft, but not to break. Fifteen minutes before they are done put in three tablespoonfuls of white sugar; pick the oat groats, wash them in cold water and put them into a saucepan with half a pint of cold water and set them into a pan of boiling water over the fire and cook them three quarters of an hour; put the milk, sugar, cinnamon and salt into a saucepan over the fire; beat the yolks with a spoonful of cold milk and stir them into the warm milk, stir it until it thickens, but it must not boil, then stir in the warm oat meal, rusk and prunes and take it off the fire. Beat the whites with two teaspoon. fuls of white sugar to a stiff foam and stir them in last. Serve warm, without sauce.
Four ounces of tapioca soaked until soft in half a pint of cold water, one pint of canned quinces without the syrup, one pint of rich sweet milk, three tablespoonfuls of white granulated sugar, two ounces of fresh butter and four fresh eggs. Put the tapioca into a colander and let cold water run over it before putting it to soak. Boil the soaked tapioca in the milk until it is all dissolved. It takes from ten to fifteen minutes and must be stirred constantly. Then put in the sugar and butter, beat the eggs together, stir them in and when they are set move the saucepan to the side of the range, cut the quinces up fine then put a layer of tapioca into the pudding pan, then a layer of quinces and so on, until all are in, finishing with the tapioca. Set it into a pan in the oven containing a little boiling water and bake twenty minutes. Serve with a quince syrup sauce, made in the following manner: