Plum Or Suet Pudding

Seven eggs, one pint new milk, half a pound of grated bread, half a pound flour, one and a half pounds of suet, one and a half pounds of raisins, one glass of brandy, two ounces sugar, half a nutmeg, one teaspoonful of ginger, one ounce of salt. Leave out the raisins if you wish. Boil it four hours.

Apple Pudding

Take twelve apples pared and cored, boil them in a saucepan with a small piece of butter till they are soft, twelve eggs, the crumbs of a penny loaf of bread grated, half a nutmeg, a little rose water, sugar to your taste, quarter pound of butter melted, citron or orange peel. Paste in the bottom of the dish.

Plain Baked Pudding

One quart new milk, six eggs, leaving out three whites, four tablespoonsful flour. Beat all well together, and bake in a deep dish. One teaspoonful of salt. To be eaten with sauce.

Cracker Pudding

Six soda crackers, three teacups of water, three of loaf sugar, the pulp and grated rind of two lemons. Bake in a slow oven. Let the crackers dissolve in cold water. Bake with or without paste.

Sponge Pudding

Haifa cup butter, one and a half pounds sugar, three cups of flour, one cup milk, four eggs, two spoonsful cream of tartar sifted in the flour, one spoonful of soda, the juice and rind of one lemon. Bake in a moderate oven. In place of cream of tartar and soda, you can use two teaspoonsful of Royal Baking Powder.

Pineapple Pudding. (Fine.)

Line a dish with rich pastry, peel and grate a large pineapple; weigh the pineapple after it is grated and allow an equal weight of sugar and half the weight of butter. Mix the butter and sugar to a cream, beat in the yolks of five eggs, then add the grated pineapple and half a pint of cream; last of all, beat the five whites to a stiff froth, mix them lightly with the other ingredients, put the mixture into the pastry-lined dish, and bake the pudding in a moderate oven until the pastry is done. Serve it hot.