German Pudding

Cut off about one pound of slices of bread from a household loaf, put them in a flat dish, pour in milk enough to cover and let soak thoroughly; then squeeze the bread dry and beat it up with a wooden spoon. Add five ounces of warmed butter beaten to a cream with the yolks of five eggs and the grated peel of a lemon and stir in finally the whites of the five eggs beaten to a stiff froth. Put a rather thick layer of this mixture at the bottom of a buttered mould and a layer of orange marmalade on the top of it; continue in this way until the mould is full, finishing up with a layer of the bread-mixture. Cover the mould, tie it in a cloth, put it in a saucepan of water, and boil for an hour. Turn it out onto a dish, mask the top with more of the orange marmalade mixed with the strained juice of a lemon, and serve with a small quantity of sweet sauce poured round.

Ginger Pudding

Take a quarter of a pound of beef suet, trim off all the skin and chop fine, then put it into a basin and mix in half a pound of flour, one teaspoonful of ground ginger and one saltspoonful of salt. Mix these ingredients well, then stir in a teacupful each of milk and treacle, and one beaten egg. Butter thick the interior of a pudding basin, turn the mixture into it and cover with a sheet of buttered paper, tying it round the rim of the basin. Put the basin into a saucepan of boiling water to three-quarters its height, and steam for two hours, taking care that the water does not enter the basin. Turn the pudding out onto a hot dish when cooked.

Gooseberry Pudding

Take one and a half pints of green gooseberries, put them in a saucepan with a small quantity of water, and stew gently until soft but not broken. Drain, and mash them through a fine hair-sieve, using a wooden spoon. Warm slightly three-quarters of a pound of butter and beat it well with as much powdered sugar; then beat in the gooseberry pulp, eight eggs and four pounded lady fingers. Pour the mixture when quite smooth into a pie-dish and bake it for half an hour. It may be served either hot or cold.

Imperial Pudding

Chop fine four ounces of beef suet, and mix with it four ounces of grated breadcrumb, two ounces of ground rice, one-half teaspoonful of baking powder, and the grated rind of one lemon. Mix thoroughly, and moisten with one well-beaten egg and a little milk. Butter a mould, turn the mixture into it, fix a sheet of buttered paper over the top, and steam the contents for an hour and a half. When cooked turn the pudding out of the mould onto a dish, and serve with lemon sauce.

Jelly Pudding

Scald three-fourths of a pint of milk, pour it over about one pound of sifted breadcrumbs, and beat it up till nearly cold; then stir in the beaten yolks of seven eggs, then the beaten whites, and finally one and one-half saltspoonful of bicarbonate of soda dissolved in a little boiling water. Half fill some breakfast cups with this batter, place them in a hot oven and bake for twenty to thirty minutes. When done turn them quickly out of the cups, make a cut part way round each one with a sharp knife, pull them open sufficiently to get the bowl of a spoon inside, slip inside one tablespoonful of any kind of sweet jelly, and pinch the slit together again. Serve hot with cream and sugar.