Lemon Pudding

The juice and rind of one lemon, one cup of sugar, the yolks of two eggs, three tablespoons-ful of flour, and milk to fill the plate. Meringue.

Meringue Pudding

Pour one quart of boiling milk upon one pint of grated bread crumbs, one teacup of granulated sugar, one teaspoonful of salt, a lump of butter the size of an egg, and the grated rind of one lemon. Stir well, and when cool add the well-beaten yolks of six eggs. Pour this mixture in a buttered dish and bake. When it is done, let it stand until cold, then pour over it a meringue formed of the whites of six eggs, two cups of pulverized sugar, and juice of one lemon. Put it in a hot oven until browned over the top.

Mince Meat Pudding

One pint and a half of milk, six eggs, and as much bread as will make it sufficiently thick, three or four tablespoonsful of mince meat, one quarter of a pound of butter, and spice and sugar to your taste. Baked without paste.

Plum Pudding

Thirteen eggs, one pound of sugar, a small loaf of stale bread (grated), one pound of raisins, one pound of currants, one pound of suet, a quarter of a pound of citron, and a handful of flour.

Plum Pudding (Without Eggs)

One cup molasses, one cup suet, one cup milk, one teaspoon soda, one pound raisins, as much flour as will make a very stiff batter. Boil two hours, and serve with any kind of sauce.

Potato Pudding

One pound finely mashed potatoes, quarter pound butter, quarter pound sugar, half nutmeg, three eggs. Bake in paste without a top crust, or in a deep dish without any paste.

Pudding Sauce

One cup of sugar, half a cup of butter, half a pint of boiling water, a little thickening of flour; boil a few minutes and add one egg well beaten, flavor with brandy, or wine, or nutmeg. This cannot be excelled.

Snow Pudding

Half box gelatine, half pint of cold water - let it soak half hour - then add half pint boiling water. When cold, add the whites of three eggs beaten a little, two cups of sugar, juice of two lemons. Beat three-quarters of an hour. Put in moulds to cool; make a custard of the yolks and flavor with vanilla, to eat over it.

Rice-Flour Padding

Put to boil one quart of milk, reserving a tea-cupful to mix five tablespoonsful of rice flour. When the milk boils, put in the mixed flour, and stir it until it thickens a little. When slightly cool, stir in a quarter of a pound of butter, and the well-beaten yolks of four eggs, with six tablespoonsful of white sugar. When ready to bake, mix in the whites of the eggs whipped to a stiff froth. Flavor with the juice and grated rind of a lemon, or a glass of rose-water.

Whortleberry Pudding

Two cups of sugar, five eggs, three cups of flour, half cup cream; make up thick with whortleberries. Add a little yeast powder. Bake or boil several hours.