Adelaide Pudding

Put the whites of three and the yolks of six eggs into a bowl and beat thoroughly; then place a pint of water and nine ounces of sugar in a saucepan and boil; when the scum rises, pour it over the eggs, and add the grated rind and the juice of a lemon, and whip the whole well together for about twenty minutes. Dredge in slowly about eight ounces of flour, and when thoroughly mixed, pour it into a well-buttered tin or mould, set it in a slack oven, and bake it for twenty minutes, then turn it out onto a dish, pour around a little wine sauce, and serve.

Albemarle Pudding

Partially warm four ounces of butter, and beat it until it becomes frothy, then mix in four ounces of sugar, and the grated rind of one lemon. Whip separately the whites and the yolks of three eggs, and mix all together, sifting in, a little at a time, three-quarters of a pound of flour, and continue beating the whole until it is quite smooth. Butter a pudding-basin and ornament it with raisins, cover the top with a sheet of buttered paper, and stand it in a saucepan, with boiling water to about three parts its height, and steam for an hour and a half; when thoroughly cooked, turn the pudding out of the mould onto a dish, and serve.

Apple Custard Pudding

Stew some good large cooking-apples (pared, cored and minced) in a little water; when done, rub through a coarse sieve and sweeten. Make a good custard of milk, eggs and powdered sugar, with a little lemon flavoring. Pour the apples into a pudding-dish and the custard mixture on top of the apples, and put in a slow oven to bake about half an hour until done.

Apricot Pudding

Take the desired quantity of apricots, divide them and remove the stones. Place the halves in a stewpan over a stove with a little sugar. Pour over a little water and shake well, and when about half-cooked, pour them into a pudding-basin which has been previously buttered and lined with a good suet paste. Cover the top with some of the paste, tie over with a pudding-cloth, plunge into boiling water, and boil for two hours. Remove from the saucepan, untie the cloth, turn out on a dish, and serve.

Bird's-Nest Pudding

Peel and core eight apples, but do not break them. Arrange them in a good-sized pudding-dish, and fill the places where the cores were with sugar. Then, with one and one-half pints of milk, three ounces of flour, and four or five eggs, make a batter; pour this over the apples, and bake until the fruit is done. For the sauce, beat one-fourth pound of butter until very light, add one-half pound of powdered white sugar, and one-fourth of a pint of cream. Stand the bowl containing the mixture in a basin of hot water, and stir until all is creamy. Two minutes should be sufficient. Serve in a sauceboat.

Biscuit Pudding

Place five or six large broken biscuits in a saucepan with a breakfast cupful of milk, the grated rind of half a lemon, and boil well. Working this mixture into a smooth paste, add three ounces of warmed butter, two ounces of finely-crushed loaf-sugar and a tablespoonful of brandy, together with four well-beaten eggs; pour this mixture into a buttered dish or basin, tie over with a cloth, and place in a saucepan of water, and boil it for twenty minutes. When done, turn out onto a dish, pour over a little wine sauce, and serve.