Apple Pudding

To a quart of stewed sour apple, put while it is hot, a piece of butter the size of an egg, and sugar enough to make it quite sweet. Beat it several minutes in order to mix it thoroughly.

Beat four eggs and stir into it, add lemon or any essence you choose. Butter a cold dish thick, with cold* butter, and strew the bottom and sides with cracker crumbs, or very fine bread crumbs; then pour in the mixture, sift plenty of the cracker crumbs on the top, grate a little nutmeg upon it, and sprinkle it with sifted sugar. Bake forty or fifty minutes in one dish, or half an hour in two. It is an improvement to line the dish with a plain paste, rolled thin.

Another (Marlborough)

Make a nice paste and lay into your dishes. Take one quart of strained apple, one quart of sugar, eight eggs, three nutmegs, a pint of cream, a quarter of a pound of butter, a fresh lemon, pulp and juice, and the rind grated. If you have no cream, milk will do, but it should be boiled, and half a pound of butter, instead of one quarter, melted into it. The apples should be very sour. This will fill six deep dishes or soup plates. Bake three quarters of an hour.

Fig. (A Canadian Pudding.)

Half a pound bread-crumbs, half a pound of figs, six ounces suet, six brown sugar, two eggs, a little salt, half a nutmeg. Wash figs in hot water, dry in a cloth, mince them and suet together. Steam four hours. To be eaten with sauce.

Almond Pudding

Blanch (that is, peel off the brown skin) of five bitter, and ten sweet almonds; to do this, easily, pour boiling water on them, then pound them fine in a mortar. Set a pail with a quart of rich milk into a kettle of hot water; when it boils, put in the almonds. Mix two and a half table-spoonfuls of ground rice smooth, with a large tumbler of milk, and stir it in. Boil it half an hour, stirring it often; then add the yolks of three eggs beaten with half a coffee cup of fine sugar, and in about a minute take the pail from the kettle, and stir in another half cup of sugar. Pour it into a dish and set it away to cool. Cut the whites of the eggs, and a large spoonful of fine sugar to a stiff froth, drop them on the top with a large spoon, and set the pudding into the oven till the top is brown. To be eaten cold.

* In all cases, where the sides of a dish are to be strewed with crumbs, both the dish and the butter should be cold.

Bird's Nest Pudding

For a pint of cold milk allow three eggs, five spoonfuls of flour, six medium sized, fair apples, and a small teaspoonful of salt.

Pare the apples, and take out the cores; arrange them in a buttered dish that will just receive them (one in the centre and five around it). Wet the flour smooth in part of the milk, then add the eggs and beat all together a few minutes; then put in the salt, and the rest of the milk. Stir it well and pour it into the dish of apples. Bake it an hour, and make a melted sauce. For a large family make double measure, but bake it in two dishes, as the centre apples of a large dish will not cook as quickly, as those around the edge.