Queen's Pudding

One pint of fine bread-crumbs, one cup sugar, one quart milk, the yolks of four eggs, the rind of one lemon, and a piece of butter the size of an egg. Bake it until just done. Have the whites of the eggs and the juice of the lemon well beaten. Spread jelly or preserves on the top of the pudding, then the froth. Bake very little, just to brown on the top. To be eaten cold with cream. A delicious dessert.

Molasses Pudding

Three eggs, one cup sugar, one cup molasses, one cup cream, one teaspoonful soda, three cups flour, one and a half of butter. To be eaten with wine sauce. Very good.

Brown Betty

One cup bread-crumbs, two cups chopped tart apples, half a cup brown sugar, one teaspoonful cinnamon, two table-spoonsful butter. Butter a deep dish and put in a layer of apples at the bottom; sprinkle with sugar, a few bits of butter, and some cinnamon; then put a layer of breadcrumbs. Proceed in the same manner till the dish is full, having bread for the top layer. Cover it closely and steam it three-quarters of an hour in a moderate oven, then uncover and brown quickly. Eat hot with sugar and cream or with a sauce.

German Puffs

To one pint milk add six eggs well beaten, four table-spoonsful flour, one spoonful melted butter, and a grated nutmeg. Mix these ingredients well, leaving out the whites of three eggs for sauce. Pour the mixture into cups well buttered, filling them half full. Bake in a quick oven. Turn them on a dish and pour the sauce over them.

The Sauce. - The whites of the three eggs made into a thin icing with crushed sugar, to which add lemon juice or rose water.

Lemon Pudding

Beat eight eggs very light, whites and yolks separately, half a pound of butter, half a pound sugar. Cream butter and sugar together. Stir this gradually into the eggs. Add the juice of two lemons, and the grated rind if desired.

Lemon Pudding

Juice and rind of three large lemons, one pound loaf sugar, half a pound butter, one pint cream, nine eggs beaten light. Mix well and bake in crust.

Black Plum Pudding

One pound of chopped raisins, one pound currants, quarter pound citron cut fine, half a pound suet free from strings, half a pound of butter, half a pound white sugar, one and three quarter pounds of flour, six eggs, whites and yolks beaten separately, half a pint milk, half a cup brandy, one grated nutmeg, one tablespoonful mace, one tablespoonful of cloves. Boil five hours. This is sufficient quantity for eight or ten people.

English Plum Pudding

To make what is termed a pound pudding take one pound of raisins well stoned, and one pound of currants thoroughly washed. Chop a pound of suet very fine, and mix all together. Add quarter pound of flour or bread finely crumbled, three ounces of sugar, one and a half ounces of grated lemon peel, a blade of mace, half a small nutmeg, one teaspoonful of ginger, half a dozen well beaten eggs. Work all well together, put it in a cloth, tie it firmly, allowing room for it to swell, and boil it not less than two hours.