Almond And Raisin Pudding

1/4 pound bread crumbs 2 dozen almonds 1/4 pound raisins

2 ounces of sugar 2 ounces of flour 1/2 pint milk

2 ounces of butter

Blanch the almonds, and put them through a nut mill; then pound them well in a mortar. Add one drop of water occasionally to prevent them oiling. Stone the raisins, and chop them, but not very fine, and add them with the almonds, sugar and flour to the bread crumbs. Make the milk hot, and melt the butter in it, and stir it into the other ingredients. Butter a mold, and put in the mixture, and steam for four hours.

Almond Cup Pudding

4 ounces of sweet almonds 2 ounces bitter almonds 2 ounces of butter

1 tablespoon cream 1 1/2 ounces flour 1 ounce of sugar

Blanch the almonds, and pass them through a nut mill; then pound them well in a mortar for ten minutes; add the butter - beaten to a cream - and the cream and sugar. Then add the flour slowly, stirring all the time. Grease some small tins, and half fill them, and put into a quick oven for about half an hour. Serve with brandy sauce if desired.

Almond And Bread Pudding

3 ounces of sweet almonds 6 bitter almonds

4 ounces of bread crumbs 2 ounces butter

The grated rind and juice of 1 lemon 2 tablespoons sugar 2 tablespoons flour

1/2 pint milk

Blanch the almonds, and put them through a nut mill. Pound them well, adding a little water occasionally to prevent oiling. Add to the milk, and let them simmer on the stove for a quarter of an hour; then pour over the bread crumbs, and add the sugar, flour and lemon.

Indian Pudding

5 cups of milk 1/3 cup of meal 1 teaspoon of salt

1/2 cup of molasses

2 tablespoons butter chopped

1 teaspoon of ginger

Cook the milk and meal in a double boiler 20 minutes; add the other ingredients. Put the mixture in a pudding dish and bake two hours. Serve with hot maple molasses and butter, or cream.

Fig And Indian Pudding

1 cup corn meal

1 cup molasses

6 cups of milk and cream mixed

1 cup finely chopped figs

1 teaspoon salt

1 tablespoon melted butter

Cook the corn meal with 4 cups of the milk, add the figs and salt, molasses and butter. Pour into a buttered pudding dish and bake in a moderate oven four hours. When partly cooked add the remainder of the milk without stirring the pudding.