Prince Albert's Pudding

Beat to a cream one-half pound of fresh butter and mix with an equal weight of fine white sugar. Add to these first the yolks and then the whites of five eggs, which have been thoroughly beaten separately; throw in lightly one-half pound of fine flour and one-half pound of stoned raisins. Put these ingredients, well mixed, into a buttered mold, or floured cloth, and boil for three hours. Serve with sweet sauce. Bertha Prince.

Bread Custard Pudding

Three cupfuls of sweet milk, three well-beaten eggs and one-half cupful of sugar. Beat thoroughly and turn into a one-quart dish. Cut two thin slices of bread, butter and lay on top of the custard with the buttered side up. Grate a little nutmeg on the buttered bread and bake in a quick oven until brown. S. J. Sawyer.

Amber Pudding

Into a quart of boiling milk stir a teacupful of corn-meal and one quart of sliced sweet apples; add one teaspoonful of salt and one teacupful of molasses. Mix thoroughly. Add two quarts of milk; pour into a large, buttered dish and bake in a slow oven four hours. When cold, a clear, amber-colored jelly will have formed throughout the pudding and the apples will be of a rich dark brown. A. Press.

Nut Pudding

One pint of milk, four eggs, three-fourths cupful of sugar, one-half cupful of finely chopped almonds, sherry wine enough to taste, one-half teaspoonful of baking-powder, a pinch of salt; beat the eggs separately, boil the milk, add the yolks of eggs, wine, almonds, the whites of the eggs last; brown the sugar, pour it around your pudding mold; steam two hours. Serve with brandy. Mrs. Leslie Willitt.

Thrifty Pudding

Stale sponge cake, cut in slices and laid in bottom of baking dish; then fill to the top of dish with either stewed peaches or apricots; then put cake on top in slices and make a meringue of whites of two eggs beaten light and then add two tablespoonfuls of sugar; spread over top and put into oven to harden for a few moments; serve cold with cream.

A Faithful Helpmate.

Spice Pudding

One cupful of sour milk, one-half cupful of molasses, one scant tea-spoonful of soda, one-half cupful of chopped suet or one-half that quantity of butter, a little salt, spice or ginger to taste. Fruit may, with fine effect, be added. Serve with brown sauce.


One cupful of milk, one tablespoonful of butter, two table-spoonfuls of sugar, two tablespoonfuls of flour and two tablespoonfuls of molasses. Stir all together and boil ten minutes. Flavor to taste.

Ina Preston.

Health Pudding

One cupful of tapioca, three generous pints of cold water, one-half teaspoonful of salt, one-half teacupful of sugar, one tumbler of crab-apple jelly. Wash the tapioca and soak it in the water over night. In the morning put on in the double boiler and cook one hour, stirring often. Add salt, sugar and lastly jelly. Turn into a mold that has been dipped in cold water and set away to cool and harden. Serve with cream and sugar.

An Old Nurse.

Graham Pudding

Two cupfuls of graham flour, one cupful of currants or raisins, one cupful of sweet milk, one cupful of molasses, one egg, one even teaspoonful of salt, one teaspoonful of soda. Mix all together. Pour into the pudding pail and boil two and one-half hours. A Mother.

Greening Pudding

Peel, core and slice sufficient apples to fill a baking dish, butter the dish and put in the apples in layers, alternating them with stale cake crumbs and a little melted butter, using two tablespoonfuls of the latter to a pint of apples. Let the last layer be a thick one of cake crumbs; put in a moderately hot oven until the apples are tender, then beat together two eggs and two tablespoonfuls of sugar (more should be used if apples are very tart), add one cupful of milk and pour over the apples. Bake a rich golden color and serve with cream. Other tart apples may be substituted if desired. Jessie Bartlett.

Bird's Nest Pudding

Pare and quarter three apples, lay in well-buttered deep dish. Make a batter of two eggs, one cupful of flour, three-quarters of a cupful of milk, a little salt, no sugar; pour over the apples. Bake forty-five minutes in a moderate oven. Serve with sweet sauce. Mrs. Geo. Spence.

Agnew Pudding

Pare and core eight russets and boil them to a pulp with the rind of one-half lemon. Beat up the yolks of three eggs and add to them three ounces of melted butter; sweeten to taste and beat all together. Line a pudding dish with puff paste, pour in the mixture and bake until it becomes a light brown color. It will require, to bake, thirty minutes.

H. A. Vane.

Montreal Pudding

One cupful of suet, one cupful of molasses, one cupful of fruit, one cupful of sweet milk, one and one-half cupfuls of flour and one teaspoonful of soda. Steam two hours. Mrs. Geo. Spence.

Cottage Pudding

Two eggs, one cupful of granulated sugar, two-thirds cupful of butter, one-half cupful of sweet milk, two cupfuls of flour, two tablespoonfuls of baking-powder, one teaspoonful of vanilla and one teaspoonful of lemon. Mix the butter and sugar, then add the beaten yolks, milk, flavoring, about one-half of the flour and baking-powder, then the whites of the eggs beaten to a froth and, lastly, the balance of the flour. Have the cake about two inches thick and bake in a long tin.

Pudding Sauce

One tablespoonful of butter (not melted) and one heaping tablespoonful of flour beat to a cream. Add one large teacupful of boiling water, let set on stove until it comes to a boil, stirring all the time to avoid being lumpy. Add one teaspoonful of lemon and four tablespoonfuls of sugar. Leona Horton.

Snitz Glose

Make a dumpling of two eggs to one quart of flour and one-half tea-spoonful of salt; add sufficient water to make a drop dumpling; take one-half pound of dried peaches, one-half pound of prunes and one-half pound of raisins; put fruit in the kettle with just enough water so that the fruit will boil; then drop dumpling in the kettle and boil slowly about two hours. Serve hot. Minette Rowley.