Cottage Pudding

One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, two teaspoonfuls of cream of tartar rubbed dry in the flour; flavor with nutmeg; bake in a moderate oven; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce.

Cabinet Pudding

Butter well the inside of a pudding-mold. Have ready a cupful of chopped citron, raisins and currants. Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake; shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake, until the mold is nearly full. Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter; pour this over the cake without cooking it; let it stand and soak one hour; then steam one hour and a half. Serve with wine sauce or a custard. Seasoned with wine.

Manhattan Beach Hotel.

Baked Cranberry Pudding

Pour boiling water on a pint of bread crumbs; melt a tablespoonful of butter and stir in. When the bread is softened, add two eggs and beat thoroughly with the bread. Then put in a pint of the stewed fruit and sweeten to your taste. Fresh fruit of many kinds can be used instead of cranberries. Slices of peaches put in layers are delicious. Serve with sweet sugar sauce.

Raspberry Pudding

One-quarter cup of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter and sugar together, beat the eggs, yolks and whites separately, mash the raspberries, add the whites beaten to a stiff froth, stir all together to a smooth paste; butter a pudding dish, cover the bottom with a layer of the crumbs, then a layer of the mixture; continue the alternate layers until the dish is full, making the last layer of crumbs; bake one hour in a moderate oven. Serve in the dish in which it is baked and serve with fruit sauce made with raspberries. This pudding may be made the same with any other kind of berries.

Pear, Peach And Apple Pudding

Pare some nice ripe pears (to weigh about three-fourths of a pound); put them in a saucepan with a few cloves, some lemon or orange peel, and stew about a quarter of an hour in two cupfuls of water; put them in your pudding-dish, and having made the following custard, one pint of cream or milk, four eggs, sugar to taste, a pinch of salt and a tablespoonful of flour; beat eggs and sugar well, add the flour, grate some nutmeg, add the cream by degrees, stirring all the time, - pour this over the pears and bake in a quick oven. Apples or peaches may be substituted.

Serve cold with sweetened cream.

Fig Puddings

Half a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of sweet milk, half a cupful of white sugar, a little salt, half a teaspoonful of baking powder, stirred in half a cupful of sifted flour. Soak the crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs. Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil three hours. Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of nutmeg.