Raspberry Pudding

One pint bread-crumbs, 1 quart milk, 2 cupfuls sugar, 1 lemon, butter, a cupful of preserved raspberries, 4 eggs.

Mix the bread-crumbs, milk, 2 cupfuls sugar, the peel of the lemon grated, the yolks of the eggs, and a small piece of butter, and bake. When done spread over the top a capful of preserved raspberries; put over that a meringue made with the whites of the eggs, a cupful of sugar and the juice of the lemon. Return it to the oven to color; let it partly cool and serve it with rich cream.

Sweet Potato Pudding

Two cups mashed sweet potato (the potato must first be boiled), a cup of sugar, a small cup of butter, 3 eggs, 1/4 teaspoonful soda dissolved in a little hot water, a teaspoonful lemon extract, and 1/2 teaspoonful grated nutmeg.

Beat the eggs until they are very light, rub the butter and sugar to a cream, and mix all with the potato; cover a deep plate or shallow pudding dish with a thick crust; then put in the mixture and bake slowly for 3/4 of an hour.

Rice and Raisin Pudding

Five eggs, 1 cup rice, 1 cup sugar, butter the size of an egg, 2 handfuls of raisins.

Simmer the rice in a quart of milk until tender; remove from the stove to cool. Well whisk the yolks of the eggs and add to the rice, also the rest of the milk, sugar, and butter; then well beat the whites of the eggs, stone the raisins, and add to the other ingredients. Grate nutmeg on the top and bake 1 hour.

Rice and Apple Pudding

A cupful of rice, 6 apples, a little chopped lemon peel, 2 cloves, sugar.

Boil the rice for 10 minutes; drain it through a hair sieve until quite dry. Put a cloth into a pudding basin and lay the rice round it like a crust. Cut the apples into quarters, and lay them in the middle of the rice with a little chopped lemon peel, cloves and some sugar. Cover the fruit with rice, tie up tight, and boil for an hour. Serve with melted butter, sweetened and poured over it.

Cream Tapioca Pudding

Three tablespoonfuls tapioca, 4 eggs, 3 tablespoonfuls sugar, 3 tablespoonfuls prepared cocoanut, 1 quart milk.

Soak the tapioca in water over night, put it in the milk and boil 3/4 of an hour. Beat the yolks of the eggs into a cup of sugar, add the cocoa-nut, stir in and boil 10 minutes longer; pour into a pudding dish; beat the whites of the eggs to a stiff froth, stir in 3 tablespoonfuls of sugar; pat this over the top and sprinkle with cocoanut, and brown 5 minutes.

Oatmeal Pudding

Two oz. fine Scotch oatmeal, 1/4 pint cold milk, 1 pint boiling milk, sugar to taste, 2 oz. bread crumbs, 1 oz. shred suet, 1 or 2 beaten eggs, lemon flavoring or grated nutmeg.

Mix with the oatmeal, first, the cold milk, and then add the boiling milk; sweeten and stir over the fire for 10 minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding in a buttered dish and bake slowly for an hour.

Sunday Pudding

One-quarter lb. breadcrumbs, 1/2 pint milk, sugar and flavoring to taste, 2 eggs, strawberry jam.

Boil the bread-crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Put the pudding into a buttered tart dish, bake slowly for 3/4 of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoonful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites; put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately.

Malvern Pudding

Some thin slices of dry bread, fresh fruit, sugar, custard.

Line a basin with the slices of bread. Boil some fresh, juicy fruit with sugar, in the proportion of 1/2 lb. to 1 lb. of fruit. Pour into the lined basin, and cover with slices of bread. Put a saucer on the top with a heavy weight on it. Turn out next day and pour custard round it.

Graham Pudding

Two cups Graham flour, 2 eggs, 1 quart milk, butter the size of an egg, salt to taste.

Put a pint of milk into a buttered stewpan, and allow to heat slowly. Mix the rest of the milk in the flour, and beat lightly with the butter, eggs and salt. Then pour the hot milk upon it, mix well, return to the fire surrounded by boiling water, and stir constantly for 1/4 hour; grate nutmeg upon it. Serve in uncovered dish, and eat with butter and sugar.

Boiled Bread Pudding.

One-half lb. breadcrumbs, 2 oz. powdered loaf sugar, 1 pint milk,

2 oz. currants, 1 oz. candied peel cut very small,

3 eggs.

Mix the crumbs and sugar; make the milk hot, and pour it over them. When nearly cold add the other ingredients, and boil in a mould for 2 hours, or steam 3 hours. Serve with lemon sauce.