Bread And Butter Pudding

Remove the crusts and butter thin slices of stale bread. Lay them in layers in a pudding dish, alternating with layers of stoned raisins. When the dish is full pour over it two well-beaten eggs mixed with half a cup of brown sugar, one-fourth teaspoonful salt, one pint of milk. Bake slowly for one hour. Sprinkle cinnamon and nutmeg over each layer of bread.

Steamed Bread Pudding

1 cup soft bread crumbs.

2 cups scalded milk. 1/4 cup sugar. Yolks of three eggs.

1/2 cup currants or raisins. 1/2 cup candied orange peel. 1/4 teaspoonful salt. 1/4 teaspoonful nutmeg.

Mix in the order given. Steam three hours. Serve with wine or creamy sauce.

Brown Betty

In a buttered pudding dish arrange alternate layers of soft bread crumbs and sliced sour apples. Season each layer with bits of butter, a little salt, and ground cinnamon. When the dish is full pour over it one-half cup of molasses, and a half cup of hot water. Bake for one-half or three-quarters of an hour or until the apples are soft. Raisins, chopped almonds or walnuts can be used with the apple. Serve with cream.

Cottage Pudding

1/4 cup melted butter.

1/4 cup sugar

2 eggs.

1/4 teaspoonful salt.

1 cup milk.

2 cups flour.

1 rounding teaspoonful baking powder.

Sift the dry materials together; beat the eggs and sugar, and add them with the milk and melted butter. Bake in a round pan with a hole in the center for one-half hour. Serve with lemon sauce.

Steamed Berry Pudding (Mrs. Lincoln)

2 cups flour.

1 teaspoonful baking powder. 1/2 teaspoonful salt.

1 cup milk.

2 tablespoonfuls melted butter.

2 eggs.

1/2 cup sugar.

2 cups of berries, or fruit, raisins or currants may be used.

Sift the dry materials together; add the fruit, stir it well around in the flour, then add the rest of the materials. Steam two hours.

Cabinet Pudding

Butter a mould well. Ornament it with candied fruits. Arrange in it slices of sponge cake or lady fingers; dip them lightly in sherry if you like. Arrange alternate layers of cake and fruit, then pour over it all a custard made of a pint of milk, yolks of three eggs and three tablespoonfuls of sugar; pour it into the mould, bake setting in a pan of water, for one hour. Serve with a wine sauce.

Baked Pineapple Pudding

Pare and grate one pineapple; to every cup of the pineapple add one-half cup of sugar and one-fourth cup of butter creamed together, one cup of thin cream and four eggs slightly beaten, a little salt. Bake in rather a slow oven until it puffs up and the center seems firm. Cover with a meringue made with the whites of three eggs beaten foamy, beat in four tablespoonfuls of powdered sugar till stiff, then fold in two tablespoonfuls. Bake in a slow oven for ten minutes.

Steamed Orange Or Pineapple Pudding

Let one cup of soft bread crumbs soak in one cup of hot milk ten minutes; add one cup of sugar, one cup of orange juice or one cup of grated pineapple and one tablespoonful lemon juice. If orange is used one tablespoonful of grated orange peel with the orange and lemon juice, two eggs, one tablespoonful melted butter, one-fourth teaspoonful salt, one tea-spoonful baking powder sifted with one-fourth cup of flour. Steam in a buttered mould two hours and a half. Serve with a creamy sauce.