Cabinet Pudding

1 quart of broken stale cake or bread 1/4 teaspoonful of salt

3 eggs 1 1/2 pints of milk

1 teaspoonful of vanilla

Beat the eggs, whites and yolks together, until light; add the milk, and, if you use cake, two tablespoonfuls of sugar; if bread, a half-cup of sugar. Grease a pudding mould, sprinkle the bottom with raisins, then put in a layer of cake or bread, then a sprinkling of raisins, and so on until the cake or bread is all used. Add the vanilla and salt to the milk and egg, pour it into the mould; it should just cover the bread or cake. Put on the lid of the mould and let it stand fifteen minutes; then place in a pot of boiling water, and boil continuously for one hour. Turn it carefully out of the mould. Serve hot, with Lemon Sauce.

Cousin Caroline's Pudding

1 cup of molasses 1/2 cup of melted butter 3 1/2 cups of flour 1/2 teaspoonful of baking-soda

1 cup of milk 1/2 cup of wine

1 teaspoonful of cinnamon 1/2 teaspoonful of cloves

1 nutmeg, grated

1 pinch of salt

Dissolve the baking-soda in a tablespoonful of boiling water, then stir it in the molasses; add the butter melted, then the milk and flour; beat all until smooth; then add the spice, salt and wine; pour it into a two-quart mould, well-greased, or a floured pudding-bag, allowing it plenty of room to swell, and put into a pot of boiling water to boil continuously for three hours. Serve hot, with Foamy Sauce.

Cottage Pudding

1 tablespoonful of butter 1 cup of sugar 1/2 cup of milk

2 eggs

1 large teaspoonful of baking-powder

1 1/2 cups of flour

Beat the butter, sugar and yolks of the eggs together until light; add the milk and then the flour. Beat well. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the pudding; add the baking-powder, and mix well; pour into a greased cake pan and bake in a moderate oven for three-quarters of an hour. Serve hot, with Lemon Sauce.

Baked Indian Pudding (Mrs. E. C. Walraven, Philadelphia)

Into a quart of boiling milk stir gradually three gills of yellow Indian meal, a half-pint of molasses and a teaspoon-ful of salt. Scald thoroughly and add two tablespoonfuls of powdered ginger. Into a buttered earthen pan pour a quart of cold milk, and add a half-pound of chopped beef's suet; into this pour the scalded Indian meal, stir well, and bake in a moderate oven five hours. Serve with Hard Sauce.

Steamed Indian Pudding

1/4 pound of beef's suet Small piece of stick cinnamon Grated rind of one lemon 1 pint of Indian meal 1 pint of milk

3 eggs

1 gill of molasses

Chop the suet very fine and mix it with the Indian meal. Put the cinnamon in the milk, then put it in a farina boiler to scald, strain it while hot, and stir in gradually the Indian meal and suet; add the molasses, cover the mixture, and let it stand over night. In the morning beat the eggs, without separating, until very light, stir them into the pudding, turn into a greased mould or a well-floured pudding-bag, leaving plenty of room for it to swell. If in a mould, put on the cover; if in a bag, secure it well at the tying-place, lest the water should get in, which will infallibly spoil it. Put it into a pot of boiling water, and boil continuously for five hours. Replenish the water, as it evaporates, with boiling water. When ready to serve, remove the pudding carefully from the mould or bag, and serve immediately with Wine Sauce.