Buttermilk Pudding

Mix a pint of new milk with half a pint of buttermilk. Turn it to a curd with some rennet, drain off the whey, and mix with the curd some bread crumbs, a little grated lemon peel, two ounces of butter, and three eggs well beaten. Add sugar enough to make it quite sweet. Line your pie plates with rich paste, pour in the above mixture, and bake in a rather quick oven.

Scotch Pudding

Mix together one pint of milk, a little salt, four eggs, and enough flour to make a thin batter. Bake the pudding about an hour. Some sugar, and butter, stirred together are suitable for sauce.

Cheshire Pudding

Make a good paste of flour and butter. Roll it thin, and cut it into strips about six or eight inches wide. Spread, on these strips of paste, some fruit jam or marmalade. Roll the strips; wrap the roll in a well floured pudding cloth and boil it for two or three hours according to the size of the pudding. Wine sauce or cream sauce may be served with it.

Corn Pudding, No. 1

Grate one dozen ears of corn. Add to this, three eggs well beaten, a little salt, an ounce of butter, and flour enough to make a very thin batter. Bake the whole in a pudding dish.

Corn Pudding, No. 2

Score and cut off the grains from one dozen ears of corn; add to the corn one quart of milk, a small quantity of salt, a piece of butter the size of an ordinary walnut, the yolks of three eggs, and enough flour to make a thin batter. Bake the whole in a pudding dish for half an hour.

Pumpkin Pudding

A quarter of a pound of butter, sugar to the taste, eight eggs, two tablespoonfuls of brandy, one teaspoonful of cinnamon, one teaspoonful of grated nutmeg, one pint of mashed pumpkin. Stew the pumpkin in very little water, mash it fine, and add the butter to it whilst it is hot. Whisk the eggs, and stir into the pumpkin when it is cool enough, and add the other ingredients. Bake in a light paste.

Fruit Pudding

One quart of flour, two spoonfuls of good baking powder, and a little salt. Mix to the consistency of drop biscuit with cold milk or water; add two tablespoonfuls of melted butter. Butter a mould or small tin pail and lay in it a layer of the batter, then a layer of any kind of fresh small fruit, alternating them until the vessel is filled. Cover tight, and steam an hour and a half. Eat with liquid sauce. This is excellent without either milk or eggs.

Peach Charlotte

Line the bottom and sides of a dish with slices of fresh sponge cake. Pare some ripe peaches, cut them in halves, sprinkle sugar over them, and fill up the dish. Then whisk a pint of sweetened cream; as the froth rises, take it off till all is done. Pile the cream on the top of the peaches and send it to the table.

Lemon Pudding

Half a pound of sugar, a quarter of a pound of butter, five eggs, the grated yellow rind and juice of one lemon. Beat the butter and sugar to a cream. Whisk the eggs and add to it, then stir in the lemon juice and grated rind. Make a paste, cover your pie plate, pour in the mixture, and bake in a moderate oven. Two table-spoonfuls of brandy may be added, if preferred, to flavor it.