Charles' Pudding

One cup of sugar, one tablespoonful of melted butter, one cup sweet milk, one egg, one and one-half teaspoonfuls of baking powder; mix with one pint of flour; bake one-half hour, and eat hot with sweet sauce.

Dyspeptics' Pudding

Boil a cup of rice until it is done soft, then take two eggs, a cup of sugar, and one of milk, and stir all together and add to the rice; pare six good cooking apples, slice small, and place in bottom of pudding-dish, and pour the rice custard over them; place in a moderate oven long enough to bake the apples. To be eaten warm, either with or without cream.

Delicious Pudding

Two cups of fine bread crumbs, one and one-half cups white sugar, five eggs, one tablespoonful butter, one quart fresh milk, one-half cup jelly or jam; rub the butter and one cup of the sugar together; then add the beaten yolks of the eggs; beat all to a cream; then add the bread crumbs, which have previously been soaked in the milk; bake in a pudding-dish (not filling it more than two-thirds full) until the custard is "set;" then draw it to the mouth of the oven, and spread over the jelly or jam; then cover this with a meringue made of the beaten whites and half a cup of sugar; put back in oven, and allow it to remain until the meringue begins to color; to be eaten cold with cold cream. This is truly delicious.

Aunt Kitties Suet Pudding

"One cup molasses, one cup suet, one cup raisins, one cup milk, two teaspoonfuls baking powder; add flour till very stiff to beat with a spoon; put in a steaming pan or floured bag, and steam constantly for three hours.

Poverty Pudding

Put a layer of apple-sauce in a buttered pudding-dish, then a layer of cracker or bread-crumbs, sprinkled with bits of butter and seasoned with spice to taste, then a layer of sauce, and so on, the upper layer being of crumbs; lay bits of butter on the top and bake; eat with cream.

Pineapple Pudding

Line a pudding-dish with slices of cake; slice thin a pineapple, and place a layer on the cake in the bottom of the dish, sprinkle with sugar, then more pineapple, and so on until the dish is full; cover with slices of cake, and over the whole pour a cup of water; cover and bake slowly for nearly two hours.

Queen Of Puddings

One pint of bread-crumbs, one quart milk, one cup sugar, butter size of an egg, yolks of four eggs; flavor with lemon, and bake as custard; beat the whites of four eggs to a froth, mix with a cup of powdered sugar and juice of a lemon; spread a layer of fruit jelly over the custard while hot; cover with the frosting, and bake until slightly brown. To be eaten with cold cream, or warm, with any sauce that may be preferred.

Rye Minute Pudding

Heat milk to the boiling-point, salt to taste, and stir in gradually rye flour, to make a thick mush; cook about fifteen minutes, and eat with sugar and cream.

Batter Pudding

1. One egg, one cup sugar, two and one-half flour, three teaspoon-fuls baking-powder, two tablespoons melted butter, few dried currants; steam three-quarters of an hour; to be eaten with sauce. One-half meal is better, we think.

2. Six eggs, six tablespoonfuls flour, one quart milk, a little salt, and half a teaspoonful of soda, or a teaspoonful of baking-powder; bake in a buttered pan for twenty minutes.