Almond Pudding

Three ounces of almonds, blanched and ground fine in the mortar, with a spoonful of cold milk, one pint of rich sweet milk, two ounces of fresh butter, six ounces of white granulated sugar, five fresh eggs, beaten separately, six ounces of crushed double baked rusk or stale bread crumbs made fine, one teaspoonful of lemon extract, two teaspoon-fuls of rose extract. Put the milk, almonds and butter into a saucepan over the fire and let it get warm enough to melt the butter, then take it off the fire and heat the yolks and sugar together and stir them in; then stir in the rusk and the flavoring, beat the whites with one tablespoonful of sugar to a stiff foam and stir them in last. Put it quickly into a pudding pan and set it into a pan in the oven containing boiling water and bake twenty minutes.

Apple And Rice Pudding

One pint of boiled rice, half a pint of grated ap-ples, pippins or bellflowers, are the best; one pint of rich sweet milk, one pinch of salt, one table-spoonful of corn starch, four fresh eggs beaten separately, four tablespoonfuls of white granulated sugar, three ounces of fresh butter, two teaspoon-fuls of the extract of lemon, one gill of sherry wine. First cook the rice, every grain should be separate, then measure it, peel and grate the apples, then measure them and mix two tablespoonfuls of sugar with them, beat the yolks with four tablespoonfuls of sugar and the whites with one tablespoonful to a stiff foam. Put the milk and salt into a saucepan and set it into another containing boiling water, when the milk is hot mix the corn starch with a little cold milk and stir it in, let it come to a boil, then stir in the yolks, butter, rice and apples, then take it off the fire and put in the lemon, wine and the whites last. Put it into the pudding pan, set it into another containing a little boiling water and bake it forty minutes.

Apple Dumplings

Take sour apples of one size, peel them, take out the cores, leaving the apples whole, and fill the opening with brown sugar, then take rich pie crust (which you will find under pastry) and roll it out a quarter of an inch thick and cut it into squares, then put in the apples and close up the paste tight. Put them into a steamer and steam them half an hour, or until the apples are soft. Serve with hard sauce or custard sauce.

Batter Pudding

Four ounces of fresh butter, six ounces of sifted flour, half a pint of rich sweet milk, six fresh eggs, beaten separately, four ounces of white granulated sugar, two teaspoonfuls of lemon extract, two ounces of crushed double baked rusk or bread crumbs, two teaspoonfuls of baking powder. Put the milk and butter over the fire and when the butter is melted stir in the flour, stir it until it is smooth batter and scalded through; then take it off the fire, beat the yolks with a spoonful of cold milk and stir them in, then put in the sugar, lemon, rusk and baking powder, beat the whites with one table-spoonful of white sugar to a stiff foam and stir them in last, set the pudding pan into a pan in the oven containing boiling water, and bake one hour. Serve with a sherry wine sauce or fruit sauce.