Sweet Potato Pudding

1 pound butter. 1 pound sugar.

2 pounds sweet potato (cooked).

5 eggs (beaten light).

1 wineglass wine.

1table spoonful brandy.

2teaspoonfuls cinnamon. 1 cupful cream.

Butter a deep pudding-dish. Rub together the butter and sugar till they look creamy. Add the potatoes, and beat till well mingled. Then mix in the other ingredients. Pour into a buttered dish, and bake in a hot oven till nicely browned.

Serve cold, with cream.

Pumpkin Pudding

See Pumpkin Pie. Serve cold with cream.

A Very Delicate Cracker Pudding

Butter a pudding-dish, and half-fill it with crackers (Boston crackers are best) split in two and buttered. Sprinkle them lightly with salt; more than cover with milk, and soak three hours. Beat two or three eggs with three tablespoonfuls sugar; add to them as much milk as you think will fill the dish ; also a little wine or flavoring. Pour over the crackers, and add more milk, if the dish is not full. Bake in a rather hot oven. Serve warm with sauce, or cold with cream.

Cracker milk-toast, left from tea, may be used for this.

Bread And Butter Pudding

Butter thin slices of bread, and lay in a buttered pudding-dish, with currants scattered between each layer. Have ready the following mixture:

l 1/2 pints hot milk. 1/3 cupful sugar.

A little grated nutmeg. 2 to 4 eggs beaten light.

Pour this over all. Cover and bake slowly three quarters of an hour. Then uncover and brown delicately. Serve cold with cream and sugar, or hot with sauce.

This good pudding is still better if the slices of bread and butter are also spread with jelly or jam. You may omit the currants, if you like.

Plain Bread Pudding

1 quart milk.

A pinch of salt.

1/2 cupful sugar.

A teaspoonful butter. 10 tablespoonfuls dry bread-crumbs. 1 egg beaten light.

1 heaping cupful raisins (may be omitted). Flavoring.

Boil the milk, with the salt and sugar; while hot, add the butter and bread-crumbs. Cover and soak for ten minutes, stirring occasionally. Then add the egg, beat well; stir in the raisins (dredged with flour), and flavoring, and bake in a buttered pudding-dish about one hour, in a slow oven. Serve hot with sauce, or cold with cream, or jelly.

Stale pieces of bread may be used for this; but do not get in too many.

Spiced Bread Pudding

Make like "Plain Bread Pudding," adding two teaspoonfuls of cinnamon, half a teaspoonful of cloves, and a little nutmeg grated.

Serve cold with cream, or jelly.

Squash left from dinner, or a little apple-sauce, mixed with this, makes a pleasant variety.

Francatelli Pudding

2 cupfuls soft bread-crumbs. 1 quart milk.

1 saltspoonful salt.

1 cupful sugar.

4 eggs.

1 lemon.

Butter size of an egg.

Soak the bread-crumbs in the milk a few minutes; add the salt, half the sugar, and the beaten yolks of the eggs. Grate the rind of the lemon, and add that with the butter melted. Pour into a buttered pudding-dish. Bakd in a hot oven about half an hour. As soon as done remove it, before it becomes watery. Squeeze the lemon, and strain it into the remaining sugar. Stir this into the whites of the eggs, beaten stiff. Spread over the pudding a thick layer of jelly, or fresh berries; then pour on the meringue, and brown in a very hot oven.

Serve cold with cream.

Particularly nice with raspberries.