Minute Pudding

Put over the fire, in a porcelain kettle, one quart of new milk, and when it comes to a boil, put in a teaspoonful of salt, and stir in a teacup of flour and two well beaten eggs; let it boil one minute, then stir in another teacup of sifted flour, boil two minutes, and serve with sugar and cream.

Baked Rice

Pick and wash one coffeecup of rice, put in a dish that will hold two quarts and a pint, cover with fresh milk, add two-thirds of a cup of white sugar, a teaspoonful of salt, and one of cinnamon; set this in the oven, and stir once in half an hour; after it has baked two hours, stir in milk enough to fill the dish, and bake one hour longer. Serve with sugar and cream.

Snow Ball Pudding

Two teacupfuls of rice, two quarts of milk, one pint of water. Boil the rice in the water, and when the water is absorbed, add the milk; let it boil till tender; stir to prevent burning; put in a teaspoonful of lemon essence just before taking off; when done, put it in teacups, and let it remain until cold, then turn it out on a dish and pour over it a custard made of the yolks of four eggs, boiled over hot water; let it get cold before you pour over the balls. Beat the whites to a stiff froth, with a little sugar and juice of a lemon, and place on top of each ball, with a little jelly in the center. It can be moulded in a large dish if wished.

Delicate Pudding

Two eggs, one cupful of sweet milk, one-half cup of sugar, one cupful of flour, before it is sifted, one teaspoonful of extract of lemon, one-fourth teaspoon of salt, two even teaspoonfuls of Equity baking-powder. Beat the eggs to a stiff froth, then put sugar and milk together, add the egg and flour, sifted, with the baking-powder. Steam thirty minutes over a hot fire, being very careful not to jar it. Serve with whipped cream or lemon sauce.

Cornstarch Pudding

One quart of milk, except enough to wet three tablespoonfuls of cornstarch, place in a tin pail, set in kettle of boiling water; add the yolks of four eggs, beaten, half a cup of sugar, the cornstarch and a little salt; let it boil until it thickens; when cool, flavor with one teaspoonful of vanilla; pour into a pudding-dish, beat the whites of the eggs, add half a cup of sugar, flavor with extract of lemon, and place it in the oven to brown.

Mountain Snow Pudding

Three soda crackers, rolled fine, one pint of sweet milk, yolks of two eggs, flavor to taste. Bake half an hour. Beat the whites of the eggs to a stiff froth, add one cup of sugar, flavor with lemon, pour over the pudding, and put it in the oven until a delicate brown.

Delicious Pudding

The yolks of three eggs and white of one, to which add two tablespoonfuls each of sugar, butter, and flour. Beat all smoothly together, add half a pint of milk; butter two tins or pie-dishes, and bake in a slow oven twenty minutes. When you take them out, place one on top of the other, and serve with any nice sauce.