Bombay Pudding

Beat three whole eggs with one pint of milk, sweeten to taste with loaf-sugar, pour them into a lined saucepan, and stir over a slow fire until thickened, but not boiling. Move the saucepan to the edge of the fire, and stir in one wineglassful of brandy, a small piece of butter, and a little grated nutmeg, then grate some cocoanut and add it to the mixture. Butter a shallow dish, line it with a good puff-paste, and spread the cocoanut mixture over it. Place the pudding in a brisk oven, and bake until lightly brown. Serve the pudding either hot or cold.

Boston Pudding

Peel and remove the cores from two pounds of cooking-apples and cut them into small pieces; put them in a stewpan with a small piece of stick cinnamon, two or three cloves, and the thinly-pared rind of a large lemon; moisten with a small quantity of water, and stew gently until reduced to a pulp. When cooked sweeten the apples to taste with moist sugar, and rub them through a fine sieve. Beat the yolks of three eggs, and the whites of one with three ounces of warmed butter, a small quantity of grated nutmeg and grated lemon-peel and strained juice of half a lemon; beat the mixture thoroughly. Butter and line the edges of a pie-dish with puff-paste, pour in the mixture and bake in a moderate oven. When cooked, serve either hot or cold.

Brandy Pudding With Brandy Sauce

Dissolve six ounces of crushed loaf-sugar in one-half pint of boiling milk; when cool, beat it with half a dozen eggs. Place at the bottom of a well-buttered dish a thick layer of stoned and chopped raisins and some chopped candied orange-peel; over these place some thin slices of stale bread that have been saturated in brandy, and then pour in the beaten eggs and milk. Cover the mouth of the basin with a piece of buttered paper, tie it down tightly, and let the basin stand for a few minutes; then place it in a saucepan partly filled with water, and steam for nearly two hours. Make a sweet sauce, and flavor it with brandy and vanilla. Turn the pudding out onto a dish, pour the sauce over it, and serve.

Cabinet Pudding

Butter thickly the inside of a mould and arrange a neat design at the bottom with fancy-shaped pieces of citron peel and raisins; over these place a layer of sponge cake cut into strips of any length and about one-half inch thick; over the layer of the cake put some citron, some candied fruit cut into small square pieces and some raisins; then add another layer of cake, some more fruit, and so on until the mould is full. Put the yolks of three eggs into a basin with three tablespoonfuls of sugar and beat them well. Pour one pint of milk into a saucepan and place it on the fire till just on the point of boiling, then stir it in gradually to the beaten egg. Pour the custard over the mixture in the mould. Place the mould in a pan with cold water to about one-third its height, stand it over the fire until boiling and then put the pan and mould in a moderate oven and bake. In about an hour's time the pudding will be cooked. Turn it out of the mould onto a hot dish, and serve with a sauceboatful of sweet sauce.