Caramel Pudding

1 1/2 cups sugar.

1 qt. hot milk.

2 tablespoons powdered sugar.

5 eggs.

1 teaspoon of vanilla.

Burn sugar in sauce-pan until it is brown, then stir in hot milk; pour this gradually over the beaten yolks of eggs and vanilla stirring all the time, put into a bowl, set in a pan of water and bake about 10 minutes. Make a meringue of whites of eggs and the powdered sugar, put on top of pudding, bake quickly a few minutes until brown; when cold serve with sweet cream.

The "None Such" Cream Batter Pudding

8 eggs.

12 tablespoons flour.

1 qt. milk.

Beat eggs quickly, add flour and milk and bake at once. Serve with a hard sauce.

Charlotte Russe

Yolks of 6 eggs.

6 ozs. sugar.

1/4 oz. gelatine.

2 1/2 doz. lady fingers.

1 pt. milk.

1 pt. sweet cream.

1 teaspoon vanilla.

Dissolve the gelatine in milk and put into a double boiler, when boiling add eggs and sugar beaten together, when thick strain and set aside to cool; then stir in the whipped cream and vanilla. Line the mould with lady fingers, trimming each side and end, put the cream into the mould and put a piece of white paper on top before putting on cover, then pack mould in ice and salt. Let it stand for 3 or 4 hours before serving.

Mock Charlotte Russe With Almonds

1 pt. milk.

1 qt. whipped cream.

Yolks of 5 eggs.

1 tablespoon gelatine dissolved in milk.

1 cup sugar.

1 cup blanched almonds.

1 1/2 doz. lady fingers.

Boil the milk, with gelatine in double boiler, stir in the yolks creamed with sugar, when thick set aside to get cold. Line a dish with lady fingers; pour in the custard, with a layer of almonds and cream alternately, putting a thin layer of almonds on top. Put on ice until cold, then serve.

Champagne Jelly

1 1/2 ozs. gelatine dissolved in 1/2 pt. water.

2 lemons. 5 cloves.

1 or 2 pieces cinnamon. 7 ozs. cut loaf sugar.

1 pt. water.

2 eggs, whites and shells. 1 gill white wine. 1 pt. champagne.

Put water on to boil with gelatine, spices (in a small muslin bag) sugar, juice of 2 and rine of 1 lemon and 1 gill wine, when this comes to a boil add the whites of eggs and shells and boil 5 minutes, then strain through a flannel several times. Set on ice to congeal, when nearly firm stir in the champagne. Serve when thoroughly congealed.

Chocolate Jelly

1 pt. cream.

1 pt. milk.

3 eggs.

1 teaspoon vanilla.

1/2 lb. sweet chocolate. 1/2 box gelatine. 1 cup sugar.

Boil the milk and cream with chocolate; when boiled stir in the eggs and sugar, put into double boiler and add gelatine, boil about 5 minutes longer, then take off and put aside to get cool, when nearly cold stir in vanilla, set on ice until congealed.

Chocolate And Bread Pudding

2 slices soaked bread. 1 pt. milk.

1/2 cake sweet chocolate. 1/2 teaspoon vanilla.

4 eggs.

4 tablespoons sugar.

2 tablespoons butter.

Boil milk, stir in chocolate and butter, then pour this over the bread which has been mixed with eggs, sugar and vanilla. Bake 1/2 hour. Serve cold.