Dried Peach Pudding

One pound suet, one pound bread, one pound peaches, one cup of milk to soften the bread, one cup flour, one cup sugar, one teaspoonful cloves, and nine eggs. The peaches must be parboiled, cut in fine pieces, and flavored before mixing. The ingredients are mixed and boiled like plum pudding, served hot with wine sauce. A very nice dessert.

Apple Float

To one quart of apples stewed and well mashed, put the whites of three eggs well beaten, four heaping tablespoons-ful of pounded loaf sugar. Beat them together for fifteen minutes, and eat with cream.

Apple Trifle

Take four pippins, boil them till they are soft, strain them, then take an equal quantity of loaf sugar, beat them together with the whites of three eggs, until it is perfectly light, then place some slices of sponge cake in a dish, strew bright jellies over the cake, and wet it with sweet wine, then put the apples over this and ornament it as you please.

Float

Take the whites of six eggs, five tablespoonsful of acid jelly, and three tablespoonsful of sugar. Beat all together until very light. Have a bowl three-fourths full of frothed cream, which has been flavored with wine and sweetened to taste. Place this lightly on top of the first preparation.

Peach Cobbler

Prepare some plain pastry from three pints flour and three-quarters pound of mixed butter and lard. Line a good sized baking dish with the pastry, and pour in two quarts of freshly stewed peaches, closing the dish with a cover of pastry. Let it bake till brown. This should be accompanied by tumblers of rich milk when brought to the table.

Peach Pudding

Fill a baking dish about three-fourths full of ripe juicy peaches pared, stoned, and cut into medium sized pieces. Beat light the yolks of three eggs. Add four tablespoonsful of white sugar, three of milk or cream, and three of sifted flour. Add the beaten whites, and after sifting three tablespoonsful of sugar over the fruit, pour on the batter. Mix all well together, and bake three-quarters of an hour. Eat hot with sauce.

Baked Plum Pudding

Chop one pound of suet very fine, removing all the skins and strings. Mix with it two pounds of sifted flour, one pound each of dried currants and stoned raisins, and one ounce of preserved citron cut fine. Moisten with four eggs beaten till smooth, stirring hard all the time till a white batter is made (a pint of milk should be sufficient). Sprinkle in half a pound of sifted sugar, and beat all well together. Pour into well buttered tin pans, and bake for three hours in a slow oven.

Plain Plum Pudding

Break into small pieces a stale loaf of baker's bread, letting it soak in milk until it has absorbed all it will, then drain it off thoroughly, and work out all the milk you can with a spoon. If you have any beef suet add a little, but it will do without. Then stir in half a teacupful of molasses, half pound brown sugar, half pound stoned rasins, quarter pound of currants rolled in flour, and a few pieces of citron. Boil in either a mould or a pudding bag. Eat with wine sauce. This is very nice for ordinary occasions.