Queen Of Puddings

One pint of bread crumbs, one quart of milk, one cupful of sugar, yolks of four eggs, well beaten, the grated rind of one lemon, and a piece of butter the size of an egg; bake till done; then spread over the top currant or other jelly. Beat the whites of the eggs with one cup of sugar and the juice of a lemon, spread over and brown nicely. Serve with sweetened cream. Best cold. You may, in strawberry season, substitute fresh berries for preserves.

Orange Pudding

Peel and slice six oranges, take out all the seeds, put the slices in a pudding-dish, in alternate layers with the sugar; make a soft custard of one pint of sweet milk, two tablespoonfuls of cornstarch, one-half cup of sugar, yolks of three eggs. Boil the milk, put in the sugar and yolks of eggs when warm; when it comes to a boil, stir in the cornstarch; let it get cold and pour over the oranges; beat the whites of the eggs to a stiff froth, and put over the top, brown in the oven, and serve. Or, line the bottom of a pudding-dish with stale sponge cake; slice over the cake six oranges; make a boiled custard of one quart of milk, five eggs, leaving out the whites of four, beat to a stiff froth, adding the sugar, put on top of the pudding, and bake it in the oven until brown.

Cottage Pudding

One cupful of sugar and one of milk, one tablespoonful of butter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Rub the butter and sugar together, beat in the yolks, then the milk and salt, the beaten whites, alternately with the flour and baking-powder; bake or steam in a buttered pudding-dish. Serve with liquid sauce.

Porcupine Pudding

Make a sponge cake, and after it is baked, put it in a deep dish, and pour over it a boiled custard, made of the yolks of four eggs, and a quart of sweet milk; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, spread this over the pudding, and set it in the oven to dry; then take a cupful of blanched almonds and stick them into the frosting as thickly as possible.

Bird's Nest Pudding

Pare six large apples, take out the cores, lay them in a baking-dish, fill the holes with sugar, cinnamon and nutmeg. Make a rich custard, pour it over the apples. Bake one half hour, and serve with sauce.

Snow Pudding

Cover one-half of a package of gelatine with cold water, and when softened, stir into it a pint of boiling water; add one cupful of sugar, or sugar to taste, and the juice of two lemons; when cold and just beginning to thicken, add the well beaten whites of three eggs. Beat all lightly and smoothly together, pour the mixture into two moulds, and set it away in a cold place until cold. Serve in the center of a platter, with a boiled custard poured around, made with the yolks of three eggs, one pint of milk, and half a cup of sugar.

Fig Pudding

One pint of bread crumbs, one cupful of suet, and one of brown sugar, two eggs, one-half pound of figs. Wash the figs in warm water, dry in a cloth; chop suet and figs together, add the other ingredients, also some nutmeg, grated. Boil three hours in tin pudding form, in a pot of water, and serve with hard sauce.