Steamed Pudding

One cup of sweet cream, the same of molasses, a cup of hot water, two teaspoons of each of the following spices: cloves, cinnamon and allspice; a teaspoon of ginger and one of ground mace, flour enough to make a batter the consistence of poundcake; add a teaspoon of soda, two of cream of tartar and two cups of stoned raisins; butter a mould, pour it in, cover tightly and steam three hours. To be eaten with wine-sauce.

Summer Pudding

Take a quart of ripe currants stripped from their stalks; cover the bottom of a pudding-dish with slices of bread without the crust, buttered slightly; put a layer of the currants over the bread, cover them thickly with sugar; then another layer of currants and sugar, and so on until the dish is filled; cover the top with thin slices of bread and butter, bake in a quick oven half an hour; serve with cream, either warm or cold. Cherries, raspberries or plums may be used in the place of currants, or any stewed fruit, if preferred; if the fruit is stewed, bake fifteen minutes.

Vermicelli Pudding

Wash an ounce and a half of vermicelli, break it up in short pieces, and put it over the fire in a quart of new milk, add to it a quarter of a pound of butter, and continue to boil for half an hour; set it off to cool, sweeten to your taste, add a glass of wine, two tablespoonsful of brandy, and some grated nutmeg; beat seven eggs separately very light, add the yolks before the pudding is quite cold, then the whites, and bake half an hour in a buttered pudding-dish.

Whortleberry Pudding

Put a pint of molasses in a deep basin, dissolve a teaspoonful of soda in half a cup of warm water, pour it into the molasses, and beat with a spoon until in a foam; then add two even teaspoons of powdered cloves, the same of cinnamon, and half a grated nutmeg; stir in sifted flour to the consistence of pound-cake. Stir in a quart of whortleberries which have been well washed and dried, flour your pudding-bag or cloth, pour in the pudding, tie it pretty close and very tight, and boil it three hours. Have the water boiling before you put the pudding in, and replenish it from a kettle of boiling water as the water boils away. Serve it with wine-sauce.