Bird's Nest Pudding

Peel and core eight apples and put into a buttered baking-dish, filling the cores with brown sugar seasoned with grated nutmeg. Cover and bake until the apples are done. Beat the yolks of four eggs, add two cupfuls of flour sifted with three teaspoonfuls of baking-powder and a pinch of salt, two cupfuls of milk and the stiffly beaten whites of the eggs. Pour the batter over the apples, bake for an hour in a moderate oven, and serve with any preferred sauce.

Blackberry Pudding

Stew a quart of blackberries with sugar and pour hot over thin slices of buttered bread, making alternate layers, and having fruit on top. Cover with a plate, chill, and serve with sugar and cream. Cherries and other fruits may be used in the same way.

Blueberry Pudding - I

Sift together two cupfuls of flour, a pinch of salt, two heaping teaspoonfuls of cream tartar and a tea-spoonful of soda. Add a pint of berries and enough milk to mix to a stiff batter. Turn into a buttered mould, cover and steam for an hour and a half. Serve with a sauce made by creaming half a cupful of butter with a cupful of sugar and two teaspoonfuls of flour and cooking until thick with a cupful of boiling water. Flavor with nutmeg or vanilla.

Blueberry Pudding - II

Sift together three cupfuls of flour, a pinch of salt, and two teaspoonfuls of baking-powder. Add one cupful of milk, one egg well-beaten, and two cupfuls of blueberries. Turn into a deep buttered mould, leaving room for the pudding to swell. Steam for two hours and serve hot with any preferred sauce. Apples, apricots, blackberries, cherries, currants, figs, preserved ginger, plums, oranges, peaches, pears, pineapples, raspberries, and strawberries may be used in the same way.

Bread And Apple Pudding

Fill a buttered pudding-dish with alternate layers of thin buttered slices of bread and sliced apples which have been peeled and cored, seasoning the apples with sugar and spice. Add enough water to moisten, cover and bake slowly for two hours. Serve hot or cold with cream or Hard Sauce.

Cabinet Pudding

Butter a mould and line it with raisins or currants and bits of citron. Fill the mould nearly full with alternate layers of stale sponge cake and candied fruit or raisins and citron. Pour over a custard made of three eggs beaten with a pint of milk and sweetened to taste. Put the mould in a pan of boiling water to reach to one-third its height and bake for an hour in a moderate oven.

California Pudding

Beat three eggs with one and one-half cupfuls of milk and half a wineglassful of claret. Add a few drops of almond extract. Cook until it thickens, stirring constantly. Put small pieces of stale sponge cake into a baking-dish and sprinkle with chopped citron. Pour over the custard and let stand for half an hour. Cream half a cupful each of butter and sugar, spread over the pudding, bake for an hour, and serve either hot or cold.