Molasses Pudding

One cup of molasses, one cup of sour milk, one cup of chopped suet, one cup currants, one teaspoonful of soda, a little cloves, allspice, cinnamon, enough flour to stiffen. Steam one and a half hours.

Peach Meringue

Put on to boil a scant quart of new milk, omitting half a teacupful, with which moisten two tablespoonfuls of corn starch. When the milk boils, add corn starch, stir constantly, and when it commences to thicken, remove from the fire; add one tablespoonful of perfectly sweet butter, let cool, then beat in the yolks of three eggs until the custard seems light and creamy, add one-half teacup of fine sugar; cover the bottom of a well buttered baking dish with ripe, juicy peaches that have been pared, stoned, and halved; sprinkle two table-spoonfuls of sugar over the fruit, pour the custard over gently, and bake in a quick oven twenty minutes; draw it out, and cover with the well-beaten whites of the three eggs; sprinkle a little fine sugar over the top, and set in the oven until brown. Eat warm with sauce or cold with cream.

Peach Pudding

Set eight or ten peaches into a pudding dish, half fill with cold water, cover closely, and bake until almost done. Drain off the water, and set to cool. When cold pour over them a batter made of one quart of milk, five eggs, well beaten, eight tablespoonfuls of flour, one-half teaspoonful salt, butter size of a walnut, melted; two tablespoonfuls sugar, if preferred sweetened, and one and a half teaspoonfuls of baking powder. To be eaten with sauce.

Palace Pudding

Two eggs, their weight in butter, flour, and white sugar; put the butter in a pan before the fire till half melted; then beat to a cream; beat the eggs (yolks and whites) together for ten minutes; mix gently with the butter, add the sugar, and then the flour by degrees; add a very little nutmeg and lemon peel; half fill cups, and bake in a slow oven half an hour.

Printers' Pudding

One cup of suet chopped fine, two eggs, three tablespoonfuls of sugar, one cup of milk, one cup of raisins, one cup of currants, one nutmeg or lemon extract, two teaspoonfuls of baking powder, and flour enough to make a batter. Boil or steam two hours.

A Good Plain Pudding

Cover the bottom of a buttered pudding dish with pieces of bread soaked in milk, then a layer of chopped apples or berries, add sugar and spice if liked. Proceed till the dish is full, having bread at the top. Moisten all well with milk, and bake three hours, closely covered.

Royal Pudding

Three-quarters of a cup of sago, washed, and put into one quart of milk; put into a saucepan, and stand in boiling water on the range until the sago has well swelled. While hot put in two tablespoonfuls of butter with one cup of white sugar. When cool add the well-beaten yolks of four eggs, put in a pudding dish, and bake from a half to three-quarters of an hour, then remove it from the oven, and place it to cool. Beat the whites of the eggs with two tablespoonfuls of powdered loaf sugar, till they are a mass of froth; spread your pudding with either raspberry or strawberry jam, and then put on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice till you are ready to use them, and beat them in the coldest place you can find, as it will make a much richer frosting.