Bread Pudding

Take nice pieces of light bread, break them up, and put a small pint bowl full into a quart of milk; set it in a tin pail or brown dish on the back part of the stove or range, where it will heat very gradually, and let it stand an hour or more. When the bread is soft enough to be made fine with a spoon, just boil it up; set it off, and stir in a large teaspoonful of butter, a little salt, and from two to four beaten eggs. Bake it an hour. Make a sauce for it. To be eaten without sauce, put in twice the measure of butter, beat the eggs with a cup of nice brown sugar, a teaspoonful of cinnamon, and half as much powdered clove. Add raisons if you like.

Queen's Pudding

Put a pint and a half of fine bread-crumbs to a quart of boiled milk; add a tablespoonful of butter, and the yolks of four eggs beaten with one cup of white sugar, the grated rind of a lemon, and a teaspoonful of salt. Bake in a moderate heat, then spread over it a layer of jelly or strained apple Stir the juice of the lemon into a cup of sugar; add the whites, and beat to a stiff froth, and spread upon the top; sift a little sugar over, and return it to the oven to brown.

Cottage Pudding

One teacup of sweet milk, three of flour, one coffee-cup of brown sugar, one egg, one table-spoonful of butter, half a tea-spoonful of saleratus. Melt the butter. Dissolve the saleratus in a little of the milk, and stir it in after the other ingredients are mixed. Bake half an hour. To be eaten with sweet sauce.

Another (More Rich)

One teacup of sugar, three table-spoonfuls of melted butter, one egg, one teacup of milk, two heaping cups of flour, a tea-spoonful of saleratus or soda, and two of cream of tartar. If it is made with sour milk, the cream of tartar is to be left out.

Cocoannt Pudding

Grate a cocoanut, and save the milk. Boil a quart of milk and pour upon it; add five eggs, with a coffee-cup of sugar beaten in them, an ounce of butter, two table-spoonfuls of rose-water, a little salt. If you have cream and plenty of eggs, make it of cream instead of milk, and add three more eggs, and any essence or spice you choose, and bake in one dish nearly an hour; or make a nice paste, and bake it in three deep plates like squash pies, forty minutes.

Cracker Pudding

To a pint of boiled milk, put four crackers, pounded and sifted, three eggs, and a small teaspoonful of salt. Add whortleberries if convenient, and in that case, half of another cracker. Make a sweet sauce. Bake half an hour, or forty minutes. The same mixture made with cold milk is a nice pudding boiled an hour and a half.

A Convenient Rice Pudding

Pour upon two cups of cold boiled rice a pint of milk. Rub the rice smooth, then boil it up in the milk. Add half a cup of sugar, a bit of butter, two beaten eggs, and salt and flavor to your taste. Bake about half an hour.

Farina Pudding

Two table-spoonfuls of farina, a pint of milk, two eggs, a small cup of sugar, and a half teaspoonful of salt; flavor with lemon or nutmeg. To mix it, set the milk in a pail into a kettle of hot water. When the top of the milk foams up, stir in the farina gradually, and add the salt. Let it remain in the kettle ten or fifteen minutes, and stir it repeatedly. Take the pail from the kettle, beat the eggs and sugar together, and stir them in; add the essence, and pour the mixture into a buttered dish. Bake half an hour or forty minutes. No sauce is necessary.