Quince Pudding (Mrs. Hill)

Pare and grate six ripe quinces; mix the pulp as grated with the juice of a lemon to keep it from discoloring; add the grated yellow rind of a lemon, a cup of sugar, the beaten yolks of six and the whites of three eggs, and one cup of cream. Mix thoroughly and bake until firm in a buttered pudding dish, standing in a pan of hot water. Serve cold; sprinkle with powdered sugar, or serve with sugar and whipped cream.

Boston Apple Pudding

Pare and core sour apples enough to make three good cups before they are cooked. Stew with them one cup and a half of sugar, one-half cup of water, two inches cinnamon bark; cook until they are soft, then mash through a sieve; add one tablespoonful of lemon juice, one cup hot cream, and the yolks of four eggs and one white, and a tablespoonf ul melted butter. Line a pudding dish with rich pastry and pour in the mixture; bake till firm, or butter a pudding dish and bake without the pastry until firm. Serve with cream, hot or cold.

Corn Pudding

Six ears of sweet corn, one quart of milk, or half milk and half cream, one-fourth cup of flour, four eggs, one-half cup of sugar, one-fourth teaspoonful salt, one tablespoonful melted butter. Cut the corn down through the kernels and press out the pulp. Bake in a buttered mould till firm. Serve hot with lemon sauce.

Snowball Pudding

Beat the yolks of four eggs till light, then gradually beat in one cup of granulated sugar. When light add three tablespoonfuls of milk, one cup full of flour, with one teaspoonful of baking powder sifted with it. Beat the whites stiff, fold lightly into the mixture. Fill well-buttered cups or moulds two-thirds full; steam for one-half hour. Serve with lemon, foamy or wine sauce, or any fruit sauce.

Nut Pudding

Three-fourths cup of molasses, one-half cup of chopped suet, one cup of sweet milk, two and one-half cups of flour, one cup seeded raisins, one cup chopped English walnuts, one-half cup chopped figs, one-half grated nutmeg, one-half teaspoonful each of cinnamon and salt, three-fourths teaspoonful of soda, mix well together, steam three hours. Serve with a hard or orange sauce.

Weymouth Pudding

Two cups stale bread crumbs soaked in one cup hot milk, one cup finely chopped suet, one cup each chopped figs and raisins, one cup sugar, one-half teaspoonful salt, three eggs, juice and grated yellow of the rind of a lemon. Beat all the ingredients well together; steam in a well-buttered mould for three hours.

Cocoanut Pudding

Place in the bottom of a buttered pudding dish six fresh cocoanut cakes. Pour over them a custard made of one pint of milk, three eggs, two tablespoonfuls of sugar, a little salt; bake till the custard is firm. Remove from the oven, cover the top with a layer of raspberry jam, or currant jelly; apricot jam is also very delicious with it. Spread over it a meringue made of the whites of two eggs and three tablespoon-fuls of powdered sugar, beaten stiff.

Macaroon Pudding can be made in the same way, using macaroons in place of cocoanut cakes.