Orange Pudding, No. 1

Grate the yellow rind and squeeze the juice of two large tar oranges, stir to a cream half a pound of butter and the same of white sugar, add a wine-glass of mixed wine and brandy; beat very light six eggs separately and then together, add them to the butter and sugar, then the juice and rind of the oranges, line your pie-dishes with puff paste, fill them with the mixture, bake about half an hour in a quick oven. When cold, sift ovei them powdered sugar. You may add the juice of a lemon if you wish them tart.

Orange Pudding, No. 2

Grate and sift a pint of bread crumbs, put them into a quart of milk, melt a piece of butter the size of an egg, and stir it in, the yolks of five eggs beaten light, half the rind of a large orange. Bake in a buttered pudding-dish about three-quarters of an hour in a hot oven. Make a meringue of the whites of the eggs and powdered sugar beaten together, the remainder of the orange-peel grated, and the juice squeezed from the orange - soread on the pudding whilst hot; brown slightly and serve

Potato Puddings

Boil and mash very fine five large white potatoes, stir to a cream three-quarters of a pound of butter and the same of sugar, add the juice and rind of one large fresh lemon, a glass of wine and one of brandy; beat six eggs very light separately and then together, add them to the potato, beat all well together, and bake in puff paste.

Prince Albert's Pudding

Two ounces of finely-shred suet, four ounces of bread crumbs, four ounces of currants washed and dried, five eggs, one table-spoonful of brandy, two of sugar, the peel of half a lemon grated • beat the eggs very light separately and then together; stir in the bread crumbs, then the nutmeg and brandy; add the suet, sugar and lemon-peel. Bake it three-quarters of an hour in a Turk's head well buttered, or boil it two hours in a quart mould. When done, turn it out. Beat the whites of two eggs with half a pound of powdered sugar, and pour over the top of the pudding.

Pumpkin Puddings

Stew the pumpkin in as little water as possible, press it through a cullender, and then squeeze it through a clean thick cloth until quite dry; add to it rather more than half a pint of cream; stir to a cream a coffeeeup of sifted sugar and three ounces of fresh butter, add a wine-glass of wine, the same of brandy, the third of a nutmeg grated and a saltspoonful of powdered cinnamon; beat eight eggs very light separately and then together, add them to the butter and sugar, then stir in the pumpkin; if not sweet enough, add more sugar; line your pie-dishes with puff paste crust, fill them, and bake about half an hour. This is for one quart of the stewed and strained pumpkin.

Queen Of Puddings

To a quart of milk add a pint of bread crumbs, let it stand for half an hour, then add a coffeecup of sugar, the yolks of four eggs beaten light, the grated rind of a lemon, and a piece of butter the size of an egg warmed and stirred in. Butter a pudding-dish and pour the pudding in, bake about three-quarters of an hour, or until the pudding shrinks from the side of the dish; beat the whites of the eggs very light, with a teacup of sugar and the juice of the lemon. When the pudding is done, spread the top of it with currant-jelly, marmalade or small preserved fruit, as strawberries, raspberries or cherries; pour over these the meringue, shaping nicely with the back of a large spoon, and brown slightly in a quick oven. To be eaten cold with cream.