Apple Charlotte

One dozen juicy apples, chopped in the same proportion of stewed apples, quarter loaf bread grated; butter a baking dish well; cover the bottom with apples, spices, sugar and small lumps of butter. Then put in a layer of bread, and so on till the dish is full, bread being the last layer, well buttered.

Dandy Jack Pudding

Four eggs, two tablespoonsful of corn starch, one quart milk, one cup sugar. Beat the sugar, corn starch and yolks of the eggs together with one cup of the milk. Scald the rest of the milk and put the above with it. Flavor with lemon or vanilla. Beat the whites of the eggs with a little sugar to a stiff froth, and spread it on top of the pudding after it is cold, and set it in the oven to brown.

Cottage Pudding

One quart flour, two teacupsful of milk, two teacupsful of sugar, quarter pound butter, one pound currants, two tea-spoonsful of Royal Baking Powder. Bake one hour and serve hot with wine sauce. Half this quantity is sufficient for a small family.

Bread Pudding (Boiled)

Boil one quart of milk and put in it half pound of grated bread. Stir it over the fire till it is thick, then take it off and when pretty cool add six eggs, a small quantity of salt, and two and a half pounds of currants. Put in a mould, boil one hour. Eat with sauce.

Bread Pudding (Boiled)

One quart grated bread, one pound currants or raisins, one pound suet, half pound sugar, eight eggs, two spoonsful of brandy, nutmeg, four spoonsful of cream. Boil it in a cloth three hours.

Baked Bread Pudding

To one quart cream or new milk boiled, add a penny loaf of bread grated very fine, five eggs, one nutmeg, one-quarter pound butter, quarter pound sugar. Stir all together and bake one hour.

Baked Bread Pudding

One pint of stale baker's bread grated. Pour over it one quart of cold milk, one teacup of white sugar, a piece of butter the size of an egg, the grated rind of one lemon, the yolks of four eggs well beaten. Put it in a greased dish and bake. After the pudding cools spread over it some preserved pineapple. Then beat the four whites to a stiff froth, adding a teacupful of white sugar and the juice of a lemon. Spread this over the pudding, and set it in the oven a few minutes, but do not let it brown.

Sweet Apple Pudding

One pint scalded milk, half pint of Indian meal, a tea-spoonful of salt and six sweet apples cut in small pieces. This makes excellent jelly. 11

Cardinal Richelieu's Pudding. (Very Fine)

Take a thick round sponge cake baked in a scalloped pan. Split it in three slices and spread each slice with currant jelly and put them nicely together, then pour over it half a pint of white wine, and let it stand over night. The next morning stick small pieces of citron, and blanched almonds all over the cake, then pour over it a rich custard flavored with vanilla.

Ground Rice Pudding

Boil one pint of milk with a small piece of lemon peel. Mix quarter pound of ground rice with half pint of milk, two ounces of sugar, and one of butter. Add this to the boiling milk. Keep stirring constantly. Take it off the fire, break in two eggs and continue stirring. Then butter a pie dish, pour in the mixture, and bake until done.