Caramel Pudding

Make a custard of one cupful of milk beaten with the yolks of four eggs and the white of one, and a tablespoonful of sugar. Brown half a cupful of sugar in an iron pan, add half a cupful of water and simmer until it is a thick syrup. Line a mould with the caramel, turning rapidly from side to side, strain in the uncooked custard, cover and steam for half an hour.

Cherry Pudding

Soak three cupfuls of stale bread crumbs until soft in milk to cover. Add a teaspoonful of salt, a tablespoonful of sugar, grated nutmeg to flavor, and flour to make a batter sifted with two teaspoon-fuls of baking-powder. Add three eggs well-beaten, and as many stoned cherries as can be incorporated in the batter. Fill a buttered tin, leaving room for the pudding to rise one-third, steam for two hours and a half and serve hot with any preferred sauce.

Chocolate Pudding

Heat two cupfuls of milk and add slowly one-half cake of grated chocolate, one heaping tablespoonful of sugar and one tablespoonful of cornstarch rubbed smooth with a little cold milk. Cook until smooth and thick, stirring constantly, take from the fire, add a few drops of vanilla, mould, chill and serve with cream and sugar.

Chocolate Cream Pudding

Cook to a smooth paste two squares of grated bitter chocolate, four teaspoonfuls of sugar, and four tablespoonfuls of hot water. Add half a cupful of cream and one-fourth cupful of milk. Bring to a boil, add the yolks of two eggs beaten with a little milk, and cook until it thickens, stirring constantly. Fold in the stiffly beaten whites, add a pinch of salt, and vanilla or cinnamon to flavor. Cover and let stand in a double boiler until light and spongy. Turn into a serving-dish, sprinkle with powdered sugar, and serve cold with whipped cream.

Christmas Pudding

Open a pint can of mince meat and add to it the yolks of six eggs well-beaten. Add enough sifted flour to make a stiff batter and fold in the stiffly beaten whites of the eggs. Pour into a buttered mould, leaving room to swell, cover tightly, put into boiling water and boil rapidly for five hours. Serve with Wine Sauce.

Cracker Pudding

Roll six crackers to crumbs. Add a cupful of milk and the grated rind of half a lemon and cook to a smooth paste. Add three tablespoonfuls of softened butter, two heaping tablespoonfuls of sugar, a tablespoonful of sherry, and four eggs well-beaten. Pour into a buttered dish, cover and steam for half an hour. Serve with Hard Sauce.

Cornstarch Pudding

Heat two cupfuls of water and thicken with three tablespoonfuls of cornstarch rubbed smooth with a little cold water. Cook for ten minutes, stirring constantly, add the juice and grated rind of a lemon, half a cupful of sugar, the yolks of two eggs well-beaten, half a cupful of milk, and two tablespoonfuls of butter. Take from the fire, mix thoroughly, turn into a buttered baking dish, bake for half an hour, cover with meringue and return to the oven until puffed and brown. Serve either hot or cold.