Pudding With Remains Of Plum-Pudding

Line a charlotte mold or basin with slices of cold plum-pudding, cut so that they will fit closely together. Fill the inside with a sufficient quantity of gelatine pudding (see page 272). Set it in a cool place to stiffen. Turn out the charlotte on a dish, with a brandy sauce on the bottom.

Plainer Fruit Pudding

Ingredients: One cupful of sugar, one-quarter of a pound of raisins, one cupful of butter, one half-pound of English currants, three and a half cupfuls of flour, a little citron sliced, four eggs, the whites and yolks beaten separately. Put one teaspoonful of saleratus with one half-cupful of cream. Flour the raisins, currants, and citron before adding to the mixture.

Boil it three hours in a floured cloth; or in buttered forms, large or small. Pour some brandy on top, and set it on fire just before taking to the dining-room. Serve with brandy-sauce.

Suet-Pudding

Ingredients: One cupful of suet chopped fine, one cupful of molasses, one cupful of sweet milk, one cupful of raisins, one tea-spoonful of salt, one small tea-spoonful of soda mixed in the molasses, three and a half cupfuls of flour.

Boil in a bag or form three hours; or, better, steam it. It may be steamed in tea-cups, filling them a little more than half full Serve with brandy-sauce.

Prune-Pudding (Grace Greenwood)

This is the same as the suet-pudding, excepting that one half-pound of prunes and one half-pound of English currants are substituted for the raisins.

Eve's Pudding

Ingredients: Six ounces of bread-crumbs, six ounces of sugar, six ounces of raisins or currants, six ounces of butter cut in small pieces, or beef suet chopped fine, six large apples chopped, one table-spoonful of flour, six eggs, one table-spoonful of cinnamon, one tea-spoonful of ground cloves.

Flour the fruit. Mix eggs and sugar together, and the suet and apples; then mix all, adding the beaten whites of the eggs the last thing. Boil it in a form or bag three hours, or bake it two hours. Serve with brandy-sauce.

A Spiced Apple-Pudding

Ingredients: Three tea-cupfuls of bread-crumbs, three tea-cupfuls of apples chopped, one tea-cupful of sugar, one-quarter of a pound of raisins, perhaps a little citron, two table-spoonfuls of brandy, one table-spoonful of ground cinnamon, half a tea-spoonful of ground cloves, one tea-spoonful of mace, two or three eggs beaten separately.

Cook the bread-crumbs a few minutes with a pint of milk before adding the other ingredients; add the whites of the eggs the last thing before baking. Bake half an hour, if the oven is quite hot. Serve with any sweet sauce.

Cottage-Pudding

Ingredients: One cupful of sugar, one and one-half cupfuls of flour, one table-spoonful of butter, one half-cupful of milk, two eggs beaten separately, one tea-spoonful of baking-powder, or one half-tea-spoonful of soda, and one tea-spoonful of cream of tartar. Brandy or wine sauce.