Queen Of Puddings

1 quart milk

1 pint bread crumbs

1 cup sugar

4 eggs

Juice and rind of 1 lemon

1 teaspoon butter

Marmalade or preserves

Soak the bread crumbs in the milk for half an hour; add the sugar, the beaten yolks, the lemon and the butter melted.

Bake in a buttered pudding dish about three-quarters of an hour or until the pudding shrinks away from the sides of the dish; spread with marmalade or preserves; cover with a meringue made from the whites of eggs and four extra tablespoons of granulated sugar; brown quickly in the oven and set aside to cool. Serve with cream.

Raisin Puff

cup butter

1 cup sugar

2 eggs

1 cup sweet milk

2 cups flour

2 teaspoons baking powder

1 cup seeded raisins

Cream the butter and sugar; add the well-beaten eggs. Sift together the flour and baking powder; add alternately with the milk. Then add the raisins, finely chopped. Put into small greased cups and steam one half hour. Serve with lemon or vanilla sauce.

English Plum Pudding

pound raisins 1/2 pound chopped suet 3 cups bread crumbs cup brown sugar Grated rind of lemon

orange peel, minced cup flour pound currants nutmeg, grated 2 eggs

cup milk

Mix the dry ingredients thoroughly. Beat the eggs; add them to the milk and pour over the dry mixture. Mix thoroughly; pack in greased tins, leaving space of one inch at the top of each. Tie on the lids and boil for ten hours. Keep in a cool place until needed. Serve with hard sauce.

Newmarket Pudding

1 pint milk Bread crumbs

2 eggs

1 cup currants 1 cup raisins

nutmeg, grated 1 teaspoon cinnamon teaspoon cloves 1 tablespoon butter teaspoon salt

Thicken the milk with the bread crumbs; add the beaten egg and other ingredients and bake for two hours. Serve with lemon or vanilla sauce.

Brown-Bread Pudding

pound grated brown bread pound currants pound chopped suet

cup sugar

teaspoon grated nutmeg

2 eggs

1 tablespoon cream

Mix the ingredients thoroughly and boil them in a buttered pudding mold or cloth for three hours. Serve with lemon sauce.

Peach Patties

Hollow out little stale sponge cakes; brush with butter inside and out; place in each cavity two halves of peaches, pared and fitted together with a little orange marmalade or other preserve in the center. Sprinkle with sugar and chopped nuts; bake until the peaches are tender and serve with vanilla or fruit sauce.

Canned Peach Pudding

1 cup dry bread crumbs

1 pint boiling milk

2 tablespoons melted butter

cup sugar

4 eggs

2 cups canned peaches

Soak the crumbs in the milk; add the butter, sugar, beaten eggs and mashed peaches. Pour into a buttered mold or tin can; cover closely and boil for two hours. Serve with lemon sauce.