Butter a mold well, slice some citron, and cut it in any fancy shape and place it tastefully on the bottom; place some raisins to imitate flowers, stars, etc.; put over them a layer of sponge cake, cut in strips of any length and about half an inch thick; on the cake place a layer of citron, candied fruits of several kinds, also some raisins; then another layer of cake, some more fruits, and so on, till the mold is nearly full. Set about a pint of milk on the fire and take it off as soon as it rises. Mix well in a bowl three ounces of sugar with three yolks of eggs, then turn the milk into the bowl little by little, stirring and mixing the while, and pour over the cake and fruits in the mold. The mixture must be poured over in sprinkling, and it must nearly cover the whole, or within half an inch. It must not be poured over slowly, for, as the cake absorbs the liquor pretty fast, you would have too much of it. Place the mold in a pan of cold water so that the mold is about one-third covered by it; set on the fire, and as soon as it boils place the whole (pan and mold) in an oven at about 330 degrees Fahrenheit, and bake. It takes one hour to bake. When done, place a dish over the mold, turn upside down, remove the mold, and serve with a sauce for pudding.

Delicious Pudding

Bake a common sponge cake in flat-bottomed pudding-dish; when ready for use, cut in six or eight pieces; split and spread with butter, and return them to the dish. Make a custard with four eggs to a quart of milk, flavor and sweeten to taste; pour over the cake and bake one-half hour. The cake will swell and fill the custard.

Delmonico Pudding

Stir three tablespoonfuls of corn starch into one quart of boiling milk, and let it boil two minutes; beat the yolks of five eggs with six tablespoonfuls of sugar, flavor and stir in the corn starch. Put the whole in a dish and bake it. Beat the whites of the eggs, and stir into them three tablespoonfuls of sugar, and when nicely done, spread on the top and bake a light brown.

Fig Pudding One-fourth pound of figs chopped fine, one-fourth pound bread-crumbs, one-fourth pound sugar (brown), one-fourth pound suet, one-fourth pound candied lemon peel and citron, one nutmeg, and five eggs; mix thoroughly, put into a mold, and boil or steam four hours.

Florentine Pudding Put a quart of milk into your pan, let it come to a boil; mix smoothly three tablespoonfuls of corn starch and a little cold milk; add the yolks of three eggs beaten, half a teacup of sugar, flavor with vanilla, lemon, or anything your fancy suggests; stir into the scalding milk, continue stirring till the consistency of starch (ready for use), then put into the pan or dish you wish to serve in; beat the whites of the eggs with a teacup of pulverized sugar, spread over the top; place in the oven a few minutes, till the frosting is a pretty brown. Can be eaten with cream, or is good enough without. For a change, you can bake in cups.