White Mountain Pudding

Line a pudding-dish with thin slices of bread buttered and dipped in milk; spread over them a layer of hot apple-sauce nicely flavored, then add another layer of bread and butter wet in milk; and so on, till the dish is full. Beat the whites of two or three eggs stiff, with white sugar, and spread over the top. Put it in the oven a few minutes to brown. To be eaten with sugar and milk, or a boiled custard made of the yolks of the eggs.

Vermicelli Pudding

Boil gently in one pint of milk two ounces of vermicelli until tender. Melt in it a bit of butter, and then add a pint of cold milk with a cup of sugar, and a little salt dissolved in it. Beat four eggs and stir in. Flavor to suit your taste. Bake about an hour in a moderate oven. A Maccaroni pudding is made in the same way.

Maizena Pudding

One quart of milk, three eggs, five or six spoonfuls of maizena. Set the milk in a pail into a kettle of hot water. Bub the maizena smooth in a little of the milk, then add the yolks, and beat with the maizena. Stir this into the boiling milk; add a teaspoonful of salt. Beat the mixture till very smooth, then put it into a bowl to shape it. Beat the whites with a spoonful of sugar and a few drops of rose or lemon. Turn the pudding out into a dish, and spread the whites smoothly over; sprinkle with white sugar, and brown in the oven. Eat hot with sauce, or cold with sugar and milk, or cream.

Plum Pudding

A pound of bread or six pounded crackers, one quart of milk, six eggs, a large spoonful of flour, a teacup of sugar, one nutmeg, a teaspoonful of cinnamon, half a one of powdered clove, a piece of butter the size of an egg, the same quantity of chopped suet, and a pound of raisins. Boil the milk. It is very well to soak the bread in the milk over night; then the entire crust becomes soft, and mixes well with the other ingredients.

These puddings are served with a rich sauce, if eaten warm, but are excellent cold, cut up like cake. People that are subject to a great deal of uninvited company, find it convenient in cold weather to bake half a dozen at once. They will keep several weeks, and when one is to be used, it may be loosened from the dish by a knife passed around it, and a little hot water be poured in round the edge. It should then be covered close, and set for half an hour into the stove or oven.

It requires one hour and a half to bake the above pudding.

Christmas Pudding

Soak a pound of soft bread in a quart of boiled milk till it can easily be strained through a coarse hair sieve; then add seven eggs, two gills of cream, a quarter of a pound of butter (melted), a gill of rose-water, or some extract of rose, a little cinnamon or nutmeg, and a pound of raisins. For a small fam ily, bake it in two dishes, an hour; and reserve one for another day. To warm it, see the directions in the last receipt.

Snow Pudding

Put half a box of English gelatine, or three sheets of | American isinglass, into a pint and a half of cold water. Add z>ne cup of white sugar, the juice and rind of one large lemon, or two small ones. Let it stand half an hour; then boil up once, and strain into a bowl previously wet in cold water. When cool, set it into the refrigerator to harden. Make the day before it is served, as it hardens slowly". Make a boiled custard of a pint and a half of milk, the yolks of three eggs, and a spoonful of maizena. Flavor with almond or vanilla. Turn the mould of gelatine into a dish; pour the custard, when cold, over it. Beat the three whites very stiff with two spoonfuls of sugar and a little essence of lemon, and spread over the jelly and custard. Let it stand on the ice a while.