Cocoanut Pudding

Grate one pound of cocoanut, mix one cup of sugar with one pint of cream, adding two tablespoonfuls of rose water. Then stir in gradually one pint of rich milk. Beat to a stiff froth the whites of eight eggs, and stir them into the milk and sugar, a little at a time, alternately with the cocoanut; add a teaspoonful of nutmeg and cinnamon. Put the mixture into a deep dish and set it in a skillet of boiling water, and bake twenty minutes, or until set. When cold, dust sugar on top and serve without sauce.

Graham Pudding

One and one-half cups of Graham flour, one-half coffeecup of molasses, one-fourth cup of butter, one-half cup of milk, one egg, one even teaspoonful of soda, one-half cup each of currants and raisins, salt, and spices to suit taste. Steam three hours. Serve with licquid sauce.

Poor Man's Pudding

One pint of molasses, two-thirds cup of suet, chopped fine, three and one-half cups of flour, one pint of cranberries, put in uncooked, two teaspoonfuls of baking-powder, one of soda, spices to suit the taste. Boil four hours in a bag or mould; can be , steamed if preferred.

Cornmeal Pudding. (No. 1.)

One pint of buttermilk, one cup of chopped suet, one cup of molasses, two cups of cornmeal, two eggs, one-half cup of raisins, one teaspoonful of soda, salt and spices of all kinds, one teaspoonful of Equity baking-powder. Steam two hours.

Sicily Pudding

The whites of eight eggs, beaten very lightly; one pint of sugar, beaten gradually into the whites; add the juice of two or three lemons and the grated rind of one lemon, one tablespoonful of flour. When mixed, beat all together very hard. Pour into a baking-dish, and place this in a pan of boiling water, and bake fifteen minutes, to a light brown. Serve cold with cream.

Cornmeal Pudding. (No. 2. )

Two quarts of sweet milk, three eggs, one and a half cupfuls of sugar, three tablespoonfuls of cornmeal, one tablespoonful of flour, two tablespoonfuls of butter, half a nutmeg, a little cinnamon bark, one cupful of raisins, or one pint of tart, sliced apples. Put the milk on the stove and let it come to a boil; while boiling, stir in the cornmeal and flour, dissolved in half a cup of cold milk; boil this ten minutes (be careful not to scorch it), let cool, and add your eggs, beaten very light, the sugar, raisins and spices. Nice tart apples give the pudding an excellent flavor. Bake till done.

Suet Pudding. (No. 1.)

One-half cup milk, one-half cup molasses, one cupful raisins, one and one-half cups flour, one-half cup chopped suet, one-half teaspoonful soda, put into the molasses before mixing the other ingredients. Steam three hours.

Suet Pudding. (No. 2.)

Two-thirds cup of suet or butter, one cupful each of molasses, brown sugar, and sweet milk, three eggs, one cupful each of raisins and currants, one teaspoonful of soda, two teaspoonfuls of cream-tartar, three cupfuls of flour. Chop the suet very fine, add the molasses and sugar, and stir well together; add one cupful of flour with the cream-tartar, and stir in well; then the eggs, well beaten, the milk with the soda, the rest of the flour, spices to suit taste, and lastly, add the fruit, well floured, and stir in lightly. Steam three hours.

Steamed Apple Dumplings

Make the crust as for biscuit, cut off enough for one dumpling and fill it with nice, tart, sliced apples; pinch well and shape into a round ball, and steam three-fourths of an hour over a kettle of water. They are much nicer steamed than boiled. Serve with sugar and cream. Or you can bake them till they are crusted over, and pour over them a sauce made as follows: One pint of boiling water, one cup of sugar, piece of butter the size of an egg; boil this sauce five minutes, then pour it over the dumplings; bake, and when one side is browned, turn them over, and brown on the other side. This forms a nice sauce for the dumplings. Apricots, peaches, or any other tart fruit or preserves, are very nice made in this way.

Peach Cobbler

Take one quart of flour, four tablespoonfuls melted lard, half teaspoonful of salt, two teaspoonfuls of Equity baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish; mix three tablespoonfuls flour and two of sugar together, and sprinkle over the crust; then put in nicely sliced peaches and sprinkle over them one cupful of sugar; wet the edges with a little flour and water mixed, put on the upper crust, press the edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in a quick oven half an hour. Plums, apples, or any kind of fresh or canned fruit, can be made in the same way.

Puff Pudding

One and one-half cups of flour, one cupful of milk, two eggs, and a little salt; bake in a hot oven twenty minutes, in patty pans. Serve with sauce.