American Black Pudding

Put a quart of small berries, such as blue or elderberries, into a saucepan with one breakfast cupful of sugar and a pint of water, cooking until the berries are done; then cut a small loaf into thin slices, butter them well and put a layer of them at the bottom of a pie dish, pour over a small quantity of the berry mixture, and fill up the dish in this manner. Place in a cool spot, and when it is thoroughly cold serve with cream and sugar.

Baden Baden Pudding

Wash thoroughly a teacupful of rice and place it in a saucepan with a piece of stick vanilla and half a pint of milk, boiling until soft. Just previous to the rice becoming fully cooked, put in half an ounce of dissolved gelatine and boil it; sweeten a pint of cream with four tablespoonfuls of sugar and whip to a stiff froth, and when cooked take the rice from the fire and let it cool slightly, then stir in the cream at once. Rinse a mould with cold water, pour in the mixture and put it in a cold place until firm. When ready to serve, dip the mould into tepid water, wipe it and turn the pudding out onto a dish covered with a fancy dish-paper or folded napkin garnished with preserved fruit.

Chestnut Pudding With Fruits

Put a cheese-mould in ice and salt pounded together, keeping it well covered. Dissolve six gelatine leaves and one-half pound of sugar in a breakfast cupful of water and mix it with one pound of chestnut puree; thicken this preparation, stirring it on ice, and then add to it a mixture of preserved fruit, together with some sultana raisins and a few tablespoonfuls of maraschino. Place this in the mould which has been kept in the ice, shut it up, cover the junctures with common paste, and cover the mould with ice. In about three-quarters of an hour dip the mould in tepid water and then turn the pudding out onto a cold dish.

Chocolate Pudding

Put a pint and a half of milk to boil. Have four tablespoonfuls of scraped chocolate in a saucepan with two tablespoonfuls of boiling water and four of sugar, when the paste is smooth and glossy pour it in the milk. Mix four tablespoonfuls of cornstarch with half a pint of milk and one teaspoonful of salt; pour this in the boiling milk and stir for a few minutes. Pour the mixture in a fancy mould and let it remain for three-quarters of an hour.

Chocolate Pudding With Almonds

Blanch and pound a number of almonds; warm two ounces of butter, beat it well with two ounces of caster-sugar, mix the yolks of six eggs, two heaped tablespoonfuls of grated chocolate, and the almonds. Whisk the whites of the eggs to a snow and add this to the mixture. Butter a mould, dredge powdered sugar into it, pour in the mixture, cover it with a sheet of buttered paper, and serve cold.

Diplomatic Pudding

Wash and dry six ounces of currants, and blanch and cut into fillets two ounces of pistachio nuts. Procure a plain mould having a lining in it, ornament it with the currants and pistachios, fill the outer part with clear, nicely-flavored jelly and stand it in a cool place. Pour one pint of milk into an enameled stewpan with a stick of vanilla and loaf-sugar to taste, boil until well flavored, and dissolve one-half ounce of isinglass in the milk. Beat the yolks of four eggs into a basin, and stir the flavored milk gradually in with them. Strain the custard- into the stewpan, and stir it at the side of the fire for a few minutes, but without boiling it, then let it cool. Move the lining of the mould and fill the hollow with alternate layers of sponge-cakes and macaroons, strewing between each layer a few chopped candied fruits. Pour in the custard and stand the mould in a cool place, or on the ice until the custard is firm. When ready, dip the mould into hot water, wipe it, and turn the pudding out onto a dish,