Gelatine Pudding

Put a quarter of an ounce of gelatine in half a teacupful of cold water, let it remain until soft and then add boiling water to make the quantity up to half a pint. Beat up the yolks of three eggs in a basin, mix in three tablespoonfuls of sugar and a little salt to make a custard. Pour this into a double boiler, add one pint of boiling milk and boil until it thickens. Pass the gelatine water through a fine strainer into the double boiler with the custard, and add a teaspoonful of vanilla extract and the whites of three eggs beaten to a stiff froth. Dip six small moulds into cold water, pour in the mixture and pack them in pounded ice to harden. Turn them out of the moulds on a glass dish, and serve with wine or other sweet sauce.

Lemon Jelly Pudding

Prepare one quart of lemon jelly, pour part of it in a mould holding two quarts, making a layer about one-half inch thick, then stand it on ice and leave till set. Cut some candied cherries in two, arrange them on the top of the set jelly, pour in two or three tablespoonfuls of cold liquid jelly to hold the cherries, then pour in enough jelly to cover them. When the jelly is perfectly set, put a mould holding one quart in the center of the large one, and fill the intervening space with jelly. Fill the small mould with ice, and set both in a basin of ice and water. When the jelly is again hard, take the ice out of the smaller mould, fill it with warm water and lift it out carefully. Fill the cavity left by the small mould with the lemon sponge, and let it stand until hard. Turn the pudding onto a fancy dish, pour a lemon-flavored custard round it, and serve.

Maraschino Pudding

Dissolve three ounces of gelatine in one breakfast cupful of water; beat the yolks of ten eggs with one quart of milk, pour them into a lined saucepan, and stir them over a slow fire until they are thickened, but do not let it boil or the eggs will curdle; then stir in the dissolved gelatine, and when it is somewhat cooled add one wineglassful of Maraschino. Place the mixture in a mould and keep it in a cool place for an hour. When it is ready to serve, turn the pudding onto a dish, and pour over it some whipped cream.

Meringue Pudding

Put three tablespoonfuls of cornstarch into a basin, blend it until smooth with a small quantity of water, then mix in by degrees one pint of boiling milk; sweeten with two tablespoonfuls of sugar, and turn it into a saucepan. Stir the cornstarch over the fire with a wooden spoon, and boil it for five minutes; then move it to the side and stir in two ounces of butter broken into small pieces. When the butter has dissolved put in, one at a time, the yolks of four eggs, and beat them well. Butter a round pie-dish, put in one pint of canned peaches, and pour the cornstarch over them. Place the pudding in a brisk oven and bake for from twenty-five to thirty minutes. Beat the whites of the eggs to a stiff froth together with two heaping tablespoonfuls of sugar. When the pudding is cooked, spread over the egg mixture, raising it to a point in the center, and return it to the oven for four or five minutes to set the meringue. When cooked take the pudding from the oven and place it away until quite cold. Then decorate it with candied fruits and angelica, serve on a flat plate, and surround it with a colored paper frill.