Old English Plum Pudding

1 pound suet chopped fine.

3/4 pound bread crumbs.

1 pound sugar.

1 pound flour - scant.'

1 pound rasins, stoned.

1 pound currants.

1 pound candied lemon, orange, citron mixed.

1 quart milk.

6 eggs.

Use dry bread, and rub the inside through a colander.

Weigh after it is rubbed through. Mix suet, bread, and sugar; add flour, fruit, and peel, shredded fine. Beat the eggs, mix with the milk, and add last. I fill several small basins, tie cloths over the tops, and boil in a wash-boiler 10 hours. In England, I am told, they often cook them longer still. Any puddings left over should be hung up in a cloth and may be boiled again, and will be as good as new the next Fourth of July.

Washday Pudding

Put a layer of bread in a pudding-dish, with little lumps of butter over them. Then a layer of chopped apple with sugar and cinnamon. Another layer of crumbs and another of apple. So on, until the dish is full. Pour over a cup of water, and bake till the apple is done. Eat with cream and sugar.

Bird's Nest Pudding

Mrs. E. B. Baldwin.

Three pints boiling milk, 6 crackers rolled, I cup raisins; when cool, add 4 well-beaten eggs and 1 cup sugar. Pour the mixture over 4 apples pared and cored with corer. Bake 45 minutes. Serve with liquid sauce.

Orange Pudding

Six oranges, peeled, sliced thin, and sprinkled with sugar. Make a boiled custard of 1 pint milk, yolks of 3 eggs, pinch of salt, 1 tablespoon corn starch, and 3 tablespoons sugar. When cool, pour over the oranges. Whip the whites of eggs to a stiff froth; add 1/2 cup sugar, and put on the top. Set the dish in a pan of water and put in a hot oven a few seconds till the frosting is browned. To be eaten cold.

Orange Pudding - Cooked

Two oranges, juice of both and grated peel of one; juice of 1 lemon; 1/2 pound lady fingers, stale and crumbed, 2 cups milk, 4 eggs, 1/2 cup sugar, 1 tablespoon corn starch wet with water, 1 tablespoon butter, melted. Soak the crumbs in the milk (raw), whip up light and add the eggs and sugar, already beaten to a cream with the batter. Next the corn starch, and when the mold is buttered and water boiling hard, stir in the juice and peel of the fruit. Do this quickly, and plunge the mold directly into the hot water. Boil 1 hour; turn out and eat with rich sauce.

Lemon Pudding

One scant cup butter, 2 cups sugar, cream together, add juice and grated rind of 2 lemons, 6 yolks of eggs, and 6 small Boston crackers in 1 pint milk. Bake. Make a meringue of 6 whites beaten with 6 tablespoons powdered sugar. Brown. Serve without sauce.

Lemon Pudding In Pastry

2 lemons. 3/4 cup butter.

2 coffee cups sugar.

6 eggs, leave out whites of two.

Cream the butter and sugar. Add the beaten eggs and grated lemon peel. Stir in the juice of the lemons, and lastly the 2 whites of eggs beaten stiff. Bake in a rich pastry.