This section is from the book "The Cook Book By "Oscar" Of The Waldorf", by Oscar Tschirky. Also see: How to Cook Everything.
Pour over one breakfast cupful of breadcrumbs just sufficient rum to moisten them. Beat the yolks of half a dozen eggs with the whites of two add, five tablespoonfuls of granulated sugar, mix them with the soaked breadcrumbs and flavor with the grated peel of a lemon and a small quantity of grated nutmeg. Whisk the whites of four eggs to a stiff froth and mix them with the above ingredients. Butter the interior of a dome-shaped mould, fill it with the mixture, put it into a saucepan of boiling water and steam it for an hour. Care must be taken not to allow the water to enter the mould. When cooked, turn the pudding onto a hot dish, pour one wine-glassful of rum over it, ignite it, and serve it immediately with a sauceboatful of orange sauce.
Boil the thinly-pared rind of a large lemon in one quart of new milk. Take the lemon peel out of the milk and put in one teacupful of washed sago and three-fourths of a teacupful of sugar. Allow the sago to simmer for twenty minutes, or until tender, then remove it from the fire and leave it to cool. Line a buttered pie-dish with rich puff-paste; mix two ounces of butter and five well-beaten eggs with the sago, turn it into a pie-dish and bake it for one hour in a moderate oven. When cooked, serve the pudding in the same dish.
Butter a pie-dish and put into it two sponge-cakes and one wineglassful of sherry. Boil one-half pint of milk with three or four lumps of sugar, then beat two eggs up with it; when the wine is absorbed, pour the custard over the cakes and bake it in a slow oven. When set, turn the pudding out onto a dish, and serve.
Spread a layer of strawberry jam at the bottom of a buttered pie-dish and cover it thickly with breadcrumbs. Beat four eggs with two ounces of powdered sugar, then put them in a sauce pan with one quart of milk, season with a little grated nutmeg and stir over the fire until thick. Pour the above mixture slowly into the pie-dish with the crumbs, put the pudding in a moderate oven and bake it for half an hour. When done, serve either hot or cold.
 
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