Plain, Good Pudding


1 quart Boiled Milk. lb. Mashed Potatoes.

lb. Flour. 2 oz. Butter.

2 oz. sugar.

Mix the ingredients, and when cold, add three well-beaten eggs; flavour with essence of bitter almonds or vanilla. Bake or steam for half an hour. Serve with wine sauce. (See Bessie's Recipe among Sauces for Puddings.)

Queen Of Puddings Pudding

Take the crumb of a penny loaf of white bread, well soaked in boiling milk; whisk the yolk of three eggs; a good tablespoonful of sugar, a tablespoonful of butter, lemon-peel or cinnamon. Bake in the oven. When nearly cold, put on a layer of apricot jam, or gooseberry. Whisk the whites to a stiff froth with one cup of sifted sugar and the juice of a lemon; cover the preserve. Put back in the oven to dry - not brown.

Quince Pudding


7 Quinces. I pint Cream. 4 Eggs.

Powdered Ginger, Cinnamon. lb. Sugar. Puff Paste.

Boil seven large quinces until very tender, pare and core them; beat to a pulp, adding the sugar. Beat up the eggs, stir gradually into a pint of cream; mix with the pulp; flavour with cinnamon or ginger; put into a buttered dish with puff paste round. Bake for three-quarters of an hour. Serve with sugar.

Rice Pudding. An Old Dutch Recipe


5 tablespoonfuls of Pounded Rice. 1 quart of Milk.

6 Eggs.

8 oz. of Sugar. 2 oz. of Butter. 1 teaspoonful of Cinnamon.

Boil the rice and milk till thick and soft. Let it cool; stir in the butter; whisk whites and yolks separately, mix with the rice and milk. Bake three-quarters of an hour in a buttered mould dusted with fine biscuit. Turn out when cold.

Rice Pudding

Boil one cupful of rice in one and a half quarts of new milk; when soft stir in a tablespoonful of butter. When cold, whisk up three eggs, add some cinnamon or Naartje (Tangerine orange) peel, stir well together, and bake for twenty minutes in a buttered pie-dish. Very good.

Roly-Poly Jam Pudding


I lb. of Flour.

lb. of finely out Beef Suet.

Eggspoonful of Salt, 1 pint of Cold Water.

Mix all well together, roll out very thinly, leaving a small edge of half an inch for the dough to stick; cover the whole surface with jam (will take about three-quarters of a pound - quince jam is very good), roll up, fasten the ends well; have ready a cloth which has been dipped in boiling water and well dusted with flour; put the roly-poly in this; tie up the ends well, putting a little dry flour at each end of the cloth, to prevent the water getting in. Put into boiling water, and let it boil for two or three hours.

Potato Roly-Poly Pudding. English

Take a pint of hot mashed potato, a pint of flour, a quarter of a pound of butter, a pinch of salt, and moisten with milk or water into a dough. Roll the paste out, spread it with any jam that has no stones, roll and tie up, and steam for an hour and a quarter. A very nice sauce to eat with this dainty pudding is, two ounces of butter and two tablespoonfuls of sugar beaten together, and added to one well-beaten egg; go on beating, pouring in by degrees a little boiling water, till the sauce looks like cream.