Cracker Pudding

Butter eight butter crackers; place them in a buttered pudding dish, pour over them a custard made of three cups of milk and the yolks of four eggs and white of one, half cup of sugar, one-fourth teaspoon-ful of salt; bake till firm. Serve with lemon or orange sauce.

Corn Starch Pudding

2 cups milk.

2 tablespoonfuls corn starch,

1/4 teaspoonful salt.

1/4 cup sugar.

Yolks of three eggs, white of one.

Scald the milk in double boiler; sift the corn starch, salt and sugar together, stir into the milk. Cook fifteen minutes, stirring until smooth, then add the eggs slightly beaten; cook ten minutes. Serve hot or cold with cream and sugar.

Steamed Apple Pudding

Fill a mould or dish half full of sour apples that have been pared, quartered and cored, cover with half a cup of sugar, half a teaspoonful of cinnamon and little pieces of butter; cover the top with a rich biscuit dough, cut a slit in the center for the steam to escape. Steam for one hour and a half, or bake in the oven until the apples are tender. Serve with lemon sauce.

Steamed Carrot Pudding

1 cup bread crumbs.

1 cup carrot.

1 cup potato.

1 cup flour.

1 cup molasses.

1 cup raisins.

1 cup currants.

1/2 cup suet.

1 teaspoonful soda.

1/2 teaspoonful salt.

1 teaspoonful cinnamon.

1/2 teaspoonful nutmeg.

Grate the carrot and potato, add the bread crumbs, sift the spices and soda with the flour, also salt. Add the suet, molasses and fruit, dredge with a little extra flour. Steam in a well-buttered mould for four hours.

Bird's Nest Pudding

Pare and core six sour apples, and place them in a buttered pudding dish. Mix one-fourth cup of flour and one-fourth teaspoonful salt with a little milk to form a paste; then add the yolks of four eggs, well beaten, a little more milk, then fold in the whites the rest of the milk, making two cups in all. Pour over the apples; bake in a moderately hot oven for three-quarters of an hour. Serve with any kind of a sauce.

Ginger Pudding

2 cups flour.

1 teaspoonful baking powder. 1/2 teaspoonful salt.

1 cup milk.

2 tablespoonfuls melted butter.

2 eggs.

1/4 cup sugar.

1 tablespoonful lemon juice.

3 tablespoonfuls of finely chopped preserved ginger.

Sift the baking powder, salt and flour together, then mix the ginger thoroughly into the flour, then add the sugar, melted butter, lemon juice, beaten eggs and milk. Steam two hours in a large mould or one hour in individual moulds. Serve with lemon sauce.

Delmonico Pudding

Scald one quart of milk in a double boiler, then stir into it one-half cup of corn starch that has been mixed to a paste with cold milk and half a teaspoon-ful of salt. Cook for fifteen minutes, stirring constantly until perfectly smooth, then add the yolks of four eggs beaten with one-half cup of sugar. Cook for five minutes, then turn into a buttered pudding dish. Bake twenty minutes. Remove from the oven, cover the top with a layer of jelly or jam and over that a meringue. Return to the oven and brown slowly. Serve hot or cold, with or without whipped cream.