Half the quantity of any of the following recipes will be sufficient for a small family, but care must be taken in measurement to use only the exact half.

309. Plum Pudding. Take 3/4 pound finely minced suet, 1/2 pound stoned raisins, 1/2 pound well cleansed currants, 1/4 pound finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful salt, 2 cups bread crumbs, 1/2 cup sour cream or milk, 1 cup syrup, 1 cup brown sugar, 1-1/4 pounds sifted flour, 1 teaspoonful baking soda dissolved in a little boiling water, 2 teaspoonfuls cream of tartar mixed with the flour and 1 glass brandy; mix all well together; have ready a large pudding form, rub the inside well with butter and sprinkle with bread crumbs; fill the mixture into the form and boil 4 hours; when done turn the pudding out onto a dish, pour brandy or rum over it, light and bring the pudding to table while burning; serve with hard sauce made as follows: Stir 2 tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons. If any of the pudding be left put in a stone jar and it will keep for a long time. When wanted cut off a piece sufficient for dinner, put it in a colander over a vessel of boiling water, cover with a plate, steam for 1/2 hour and serve. The quantities cited in this recipe will make 1 large pudding or 2 medium sized ones.

310. English Plum Pudding. 1-1/2 pounds Muscatel raisins, 1-3/4 pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely cut citron, the grated rind of 2 lemons, 1 ounce ground nutmeg, 1 ounce cinnamon, 1/2 ounce ground bitter almonds and 1/4 pint brandy; stone and cut up the raisins, but do not chop them; wash and dry the currants; mix all the dry ingredients together and moisten with the eggs, which should be well beaten; stir in the brandy and when all is well mixed butter and flour a strong pudding cloth; put in the mixture, tie up cloth very tightly, put into a large vessel of boiling water and boil from 6 to 8 hours; serve with brandy sauce. This quantity may be divided and boiled in buttered moulds. For small families this is the most desirable way, as the above ingredients will be found sufficient to make a pudding for 25 persons. This pudding is excellent, but any one troubled with dyspepsia had better not eat it.

311. Biscuit Pudding. 2 cups milk, 1 cup butter, 2 cups flour, 1 cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated rind and juice of 1 lemon; put the milk with 1/2 of the butter over the fire; as soon as it boils stir in the sifted flour and keep on stirring until the contents of saucepan form into a smooth paste and loosen from bottom of saucepan; then transfer it to a dish and set aside to cool; stir the remaining butter to a cream and add alternately the yolks of eggs, the sugar and the paste; thoroughly stir this and add the lemon, vanilla and the 10 whites beaten to a stiff froth; fill into a well buttered and floured form, boil 2 hours and serve with wine cream sauce. Note. This pudding should be served as soon as taken from the form. The above ingredients will make a pudding sufficient for 10 persons.

312. Cottage Pudding (baked). Take 1-1/2 cups milk, 3 cups prepared flour, 1/2 cup sugar, 1/2 cup butter, 3 eggs and the grated rind of 1 lemon; stir butter and sugar to a cream, add by degrees the eggs and lemon and lastly, alternately, the flour and milk; butter a long tin pan, sprinkle with bread crumbs, pour in the mixture and bake 1/2 hour; serve with wine or nutmeg sauce; in serving cut the pudding into squares; sufficient for 10 persons.

313. Cottage Pudding (boiled). Prepare a batter the same as in foregoing recipe, butter a pudding form, sprinkle with bread crumbs and pour in the mixture; the form should be about 3/4 full; boil 2 hours and serve with following sauce: Stir 1/2 cup butter with 1-1/2 cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.

314. Cottage Apple Pudding. Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.

315. Batter Fruit Pudding. 1/4 pound butter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, 1/2 cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir butter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; butter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce. Note. The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.

316. Prince Regent Pudding. After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls butter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, 1/4 pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well buttered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.

317. Layer Pudding (German style). Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; butter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together 1/2 cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and 1/2 teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next butter a pudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1-1/2 hours; serve with hard or cherry sauce; sufficient for 12 persons.

318. Portugal Pudding. Grate the crust from a small loaf of bread and soak the latter in milk; when soft press it out and put in a saucepan with 1 tablespoonful butter and 1 tablespoonful clarified dripping; stir for 5 minutes over the fire, transfer it to a dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls sugar, 1/4 pound stoned raisins, 1/4 pound well washed currants, the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut citron, 1/2 cup Cognac or rum and lastly the beaten whites of the eggs; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with hard or wine sauce; sufficient for 10 persons.

319. Ipsilanti Pudding. Mix 1 cup bread crumbs with 1 cup sweet cream and let it stand 1/2 hour; stir 1/4 pound butter with 6 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs; after this is well blended together add by degrees the bread, the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls bread crumbs fried in butter, 1 teaspoonful ground cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; beat the whites of the 8 eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.

320. Fine Cherry Pudding (of fresh fruit, for a family of 6). 1/4 pound finely chopped suet, 1/2 pound flour, 2 eggs, 2 tablespoonfuls sugar, 1/2 pint milk or water, 1-1/2 teaspoonfuls baking powder sifted with the flour and a little salt; mix all the ingredients together; add 1/2 pound cherries (minus the pits) to the batter and fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs; boil the pudding 2 hours and serve with the following sauce: Stir 2 tablespoonfuls butter with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls Cognac, rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and 1/2 cup stoned cherrie tablespoonfuls of lard, butter or clarified drippings may be substituted for suet, and instead of cherries any other kind of fruit may be used.

321. Cherry Pudding (of preserved Cherries). 1/4 pound finely chopped suet, 2 cups flour, 1-1/2 teaspoonfuls baking powder, 2 tablespoonfuls sugar, 1/2 teaspoonful salt, 2 eggs and 1 cup milk or water; sift flour, sugar, salt and powder into a bowl and mix them with the finely chopped suet; make a hole in center, put in the yolks of the 2 eggs, gradually add the milk and mix the whole into a smooth batter; lastly add the whites of the eggs, beaten to a stiff froth; put a can of preserved cherries in a colander or sieve, drain off all the liquor and stir 1 cup of the cherries into the batter; butter well with butter or lard a pudding form and dust it with finely sifted bread crumbs; fill in the mixture, put on the cover and tie it tightly with a string; place the form in a large saucepan of boiling water (the form should not be immersed in the water more than half its depth), cover the saucepan with a deep dish or pan, so that no steam can escape, and boil 2 hours; according as the water boils away add more boiling water; when done turn the pudding onto a round plate and serve with the following sauce: Put 1 tablespoonful cornstarch in a saucepan and mix it with a little cold water; add 1 cup boiling water, stirring constantly, and let it boil for 2 minutes; then remove it from fire, add 1 cup cherry syrup, 1 teaspoonful vanilla, a little more sugar, 1 glass sherry wine and lastly 2 tablespoonfuls preserved cherrie tablespoonful lard or butter may be used instead of suet. This pudding can be made of all kinds of preserved fruit; sufficient for a family of 6 persons.

322. Cherry Batter Pudding. Stir 1/2 cup butter with 3 tablespoonfuls sugar to a cream, add by degrees 4 eggs and alternately 4 cups Hecker’s prepared flour and 2 cups milk; then add 1 quart cherries; butter a pudding form, sprinkle with bread crumbs, put in the mixture, cover the form, set in a kettle of boiling water, so that the form is half immersed, and boil 2 hours; serve with cherry, hard or wine sauce; or stir one cup pitted cherries into the hard sauce. Note. If fresh cherries are not available the California canned cherries may be used, and will be found excellent. If canned fruit is used drain off the juice and only put the cherries into the batter, using the liquor either for the sauce or to make a form of jelly (see Jelly). California preserved peaches and apricots also make very fine puddings. The above recipe is sufficient for 12 persons.

323. Plain Suet Pudding. 1/2 pound finely chopped suet, 4 cups sifted flour mixed with 3 teaspoonfuls baking powder, 1 teaspoonful salt, 1/2 cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add the salt and milk; when this is well beaten together add the flour with the powder and sugar, mix the suet with a little flour and stir it into the batter; butter a pudding dish, sprinkle with bread crumbs, pour in the mixture, put on the cover, set the form in a kettle of boiling water, so that the water covers half of the form, and boil 2 hours; serve with strawberry sauce made as follows: Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream; wash and mash finely 1 cup strawberries and mix them with the sauce; stir a handful of whole berries into it, put the sauce into a glass dish, smooth it with a knife and set some whole strawberries all around the top. Pitless cherries, cut up peaches, pitless plums or blackberries may be substituted for strawberries. The above quantities will make a pudding sufficient for 12 persons.

324. Suet Pudding (with Apples). Dust 3 cups finely chopped apples with flour and stir them into the plain suet pudding mixture; otherwise treat the same as Plain Suet Pudding and serve with hard or sherry wine sauce.

325. Blackberry Pudding is made in the same manner as Plain Suet Pudding, except that 1 quart well washed and floured blackberries are stirred into the batter; serve with hard sauce, into which 1 cup bruised blackberries may be stirred. Huckleberry pudding is made the same way.

326. Cherry Suet Pudding. Add to the plain suet pudding mixture 1 pound stoned cherries (which should be dusted with flour before adding) and finish the same as Apple Suet Pudding; serve with following sauce: Take 1 pound cherries and pound half of them fine in a mortar; place the whole cherries with the pounded ones in a saucepan over the fire, add 1 cup water and boil till tender; then strain them through a sieve, return the liquor to saucepan, sweeten to taste, add 2 teaspoonfuls cornstarch dissolved in a little cold water, a piece of cinnamon and boil a few minutes; then add 1/2 pint claret and serve; or stir into the hard sauce 1 cup pitted cherries. Both of these sauces are excellent with cherry pudding.

327. Suet Pudding (with Nuts). Stir into the plain suet pudding mixture 1 cup chopped almonds, walnuts or any kind of nuts; boil in the form the same as Plain Suet Pudding and serve with nut sauce, which is made as follows: Stir 1/2 cup butter with 1-1/2 cups powdered sugar to a cream and add the yolks of 2 eggs and 1 cup chopped nuts.

328. Suet Pudding (with Raisins). Stir into the plain suet mixture 1-1/2 cups stoned raisins broken into pieces, boil the same as Plain Suet Pudding and serve with hard sauce flavored with rum and mixed with 1/2 cup blanched almonds or walnuts broken into pieces.

329. Suet Fruit Pudding. 1 cup finely chopped suet, 1 cup milk, 1 cup molasses, 1 cup seedless raisins, 1 cup currants, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves, 1/2 nutmeg, 1/2 teaspoonful salt, 4 eggs, 2 cups bread crumbs and 2 cups sifted prepared flour; mix all the ingredients together, fill the mixture, into a well buttered pudding form, boil 2-1/2 hours and serve with the following sauce: Boil 1-1/2 cups water, add 1 tablespoonful flour wet with 1/2 cup cold water and boil for a few minutes; then add 1 tablespoonful butter, a little nutmeg, the juice of 1 lemon and sweeten to taste.

330. Marrow Pudding. 1/4 pound finely chopped beef marrow, 1/4 pound finely chopped suet, 5 eggs, 2 cups bread crumbs, 1/2 cup milk, 1/2 pound prepared flour, 1/2 cup rum, 1/2 cup sugar, 1/4 pound raisins, the same of well washed currants, 2 ounces finely cut citron, the grated rind of 1 lemon, 1/2 grated nutmeg and 1 teaspoonful salt; mix all together with the yolks of 5 eggs and add lastly the whites of the eggs, beaten to a stiff froth; put the mixture in a well buttered pudding form and boil 3 hours; serve with hard or brandy sauce. This pudding may also be boiled in a cloth, but is much finer when done in a form; sufficient for 10 persons.

331. Fig Pudding. 1/2 pound finely chopped suet, 4 eggs, 1 pint milk, 1/2 pound figs cut into pieces, 1 pound flour and 3 teaspoonfuls baking powder; mix flour and baking powder together, add suet, eggs, 1 teaspoonful salt, the figs and mix it with the milk into a stiff batter; add 2 tablespoonfuls sugar, fill the mixture into a well buttered pudding form and boil 2 hours; serve with hard or wine sauce.

332. Apple Pudding (baked). Stir 2 tablespoonfuls butter to a cream, add 1/4 pound sugar, 1/2 cup chopped almonds, the yolks of 6 eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1 quart stewed apples; mix all together, add the beaten whites of the eggs, fill the mixture into a buttered pudding dish and bake 1 hour; when done sprinkle with powdered sugar and serve without sauce in the same dish in which it was baked.

333. Pineapple Pudding (or Souflee). Boil 1 pint milk with 1 tablespoonful butter, while boiling sprinkle in 1 pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan; transfer it to a dish to cool; stir 1 tablespoonful butter to a cream, add alternately the yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind of 1 lemon and the paste (1 spoonful at a time); lastly add the whites of the eggs, beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of the mixture and sprinkle over it a few bread crumbs; put over this a layer of stewed or preserved pineapples (cut into small dice) and sprinkle over a few bread crumbs; then a layer of the mixture and pineapples, until all is used; let the last layer be the mixture; bake 1 hour and serve with raspberry sauce; sufficient for a family of 8. Preserved peaches, apricots or cherries may be used instead of pineapples.

334. Almond Sponge Pudding. Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire; as soon as it boils stir in 1/2 pound sifted flour, keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 9 eggs, 9 tablespoonfuls sugar and the dough; stir it with a potato masher until all the dough, the 9 yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely chopped or grated almonds, the juice and rind of 1 lemon and lastly the beaten whites of 9 eggs; fill this mixture into a pudding form which has been well buttered and sprinkled with bread crumbs or flour and boil 2 hours; serve with the following sauce: Place a saucepan over the fire with 1 pint white wine, 4 tablespoonfuls sugar, a little lemon rind and 3 whole eggs; beat this until just about to boil; instantly remove from the fire and serve in a saucière with the pudding. Note. The pudding should be served immediately after being turned out.

335. Nut Pudding. Remove the shells from 1 pound walnuts, scald the nuts in boiling water and remove the fine brown skin; pound them in a mortar with white of egg and mix them with 3/4 cup milk; boil 1/2 pint milk with 1/2 tablespoonful butter and while boiling add slowly 1 cup sifted flour; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; put the paste in a dish, mix it with the pounded nuts and set aside to cool; stir 1-1/2 tablespoonfuls butter to a cream and add by degrees the yolks of 8 eggs, 4 tablespoonfuls sugar and (by spoonfuls) the paste; when all is well mixed add the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle with bread crumbs, fill in the mixture, set the dish into a pan of hot water and bake 1 hour in a medium hot oven; when done turn it onto a dish and serve with fruit or nut sauce; care should be taken not to use too small a dish, as the pudding raises very light; serve as soon as baked.

336. Uncle Tom’s Pudding. Mix 2 teaspoonfuls baking powder with 3 cups sifted flour and a little salt, add 1 cup molasses, 1 cup finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves, 1/2 grated nutmeg, 1 cup buttermilk and 3 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil 2 hours; serve with lemon or hard sauce.

337. Plain German Flour Pudding. Sift 4 cups flour, add 1/2 teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1 lemon, 1 cup seedless raisins, 1 yeast cake dissolved in 1/2 cup warm milk, 2 tablespoonfuls melted butter, 1-1/2 cups warm milk and 2 eggs; mix all together into a stiff batter; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and set in a warm place till it rises to double its height; then cover the form and boil 2 hours; serve with roast meat and stewed fruit or with sauce.

338. The Queen of Puddings (with Strawberries). 1 cup sugar, 2 cups fine bread crumbs, 6 eggs, 2 tablespoonfuls butter, the grated rind of 1 lemon, 4 cups milk and 1 pint strawberries; soak the bread crumbs in the milk for 1/2 hour; stir butter and sugar to a cream, add by degrees the yolks of the eggs and next the bread crumbs (by spoonfuls), stirring constantly; lastly add the whites of 3 eggs, beaten to a stiff froth, and the lemon; fill this into a buttered pudding dish, which should be a large one and but 2/3 full; bake until done; draw to the front of oven, put a layer of fresh strawberries over it, sprinkle with sugar and cover with a meringue made of the 3 remaining whites of eggs and 1 tablespoonful powdered sugar; put it back in the oven and bake for a few minutes, until the meringue begins to color; serve cold with cream or vanilla sauce. Any kind of fruit may be used instead of strawberries, as may also jelly or marmalade.

339. Indian Pudding (boiled). Bring 1 pint milk to a boil, stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring constantly; then take it from the fire and mix with 1 cup molasses, 1 tablespoonful ground ginger, 1 cup chopped suet, 1/2 teaspoonful salt and 2 eggs; when this is well blended together fill it into a buttered pudding form and boil 3 hours; serve with the following sauce: Mix 2 teaspoonfuls cornstarch with a little cold water, add 1-1/2 cups boiling water and boil a few minutes; then add 1/4 teaspoonful salt, 1 tablespoonful butter, the juice of 1 lemon, 1 cup sugar, 1 teaspoonful vanilla and some grated nutmeg.

340. Economical Boiled Pudding. 1 cup milk, 1 cup stoned raisins, 1 cup fine chopped suet, 1/2 cup molasses, 1/2 cup brown sugar, 3 cups flour, 1-1/2 teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, the same of cinnamon, 1/2 teaspoonful cloves. Mix all together and boil in a form 2 hours; serve with lemon or vanilla sauce.

341. Graham Flour Pudding (also called Imitation Plum Pudding). Two large slices of bread, 1/2 cup milk, 1/4 pound butter, 1 cup stoned raisins, 1 cup currants, 1/2 cup finely sliced citron, 1 cup molasses, 1 cup graham flour, 1 cup sugar, 1 glass brandy and 1 teaspoonful baking soda dissolved in a little hot water; mixed with the molasses, 3 eggs, 1 teaspoonful allspice, 1/2 grated nutmeg and 1/2 teaspoonful salt; break the bread into small pieces and put it with the milk into a bowl; stir butter and sugar to a cream; add the eggs, one at a time, stirring a few minutes between each addition; next add the spice; then, alternately, the bread, molasses and flour; when this is well mixed dust the fruit with flour and stir it into the mixture; butter a pudding form and dust with fine bread crumbs; put in the mixture, close the form and set it in a kettle of boiling water (only enough water to half cover the form should be used); cover the kettle and boil 3 hours; serve with brandy or hard sauce. Half of the above quantities will make a pudding sufficient for a family of 6 persons.

342. Madeira Pudding. Pare the crust off a 6 cent loaf of bread; cut the bread into slices and dip each slice in Madeira wine; mix 5 tablespoonfuls sugar with 1/4 pound finely cut preserved orange peel, a little nutmeg and cinnamon; have ready a well buttered pudding form, which sprinkle with fine bread crumbs; first put in a layer of bread and sprinkle over it some of the mixed sugar; then a layer of currant jelly; continue in this fashion until all is used up; lay 1 tablespoonful butter in small pieces on top; beat up 6 eggs with 1 pint cream or milk and pour it into the form over the bread; close the form and boil 1-1/2 hours; serve with the following sauce: Put 1 pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon and 1/2 cup sugar; place over the fire and stir with an egg beater until nearly boiling; instantly remove and serve with the pudding. If the sauce is allowed to boil it will be spoiled.

343. Almond Pudding. Stir 2 tablespoonfuls butter to a cream, add 5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds, the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding form, sprinkle with bread crumbs, cover tightly and boil 1-1/2 hours; serve with wine or cream sauce.

344. Boiled Bread Pudding. Stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the grated rind of 1/2 lemon, 2 cups bread crumbs, 1/2 cup milk, 2 ounces seedless raisins, the same quantity of well cleansed currants and 2 tablespoonfuls finely chopped almonds; add lastly the beaten whites of the eggs; butter a form, sprinkle with bread crumbs, fill it with the mixture, put on the cover and boil 1-1/2 hours; serve with sherry wine or cream sauce.

345. Zwieback Pudding, N. Butter a form and sprinkle with bread crumbs; take 1/2 pound round zwieback, 1/4 pound seedless raisins, the same quantity of well cleansed currants and chopped almonds; put a layer of zwieback into the form and sprinkle some of the fruit over it; continue in this way until all is used; then beat up 6 eggs with 6 tablespoonfuls sugar and add 2-1/2 cups milk; pour this over the zwieback in the form, cover tightly and let it stand 1 hour; then boil 2 hours; serve with fruit, wine or hard sauce; sufficient for 10 persons.

346. Cabinet Pudding. Stir 1/2 cup butter with 4 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs and the grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of bread, grate the white part and add it to the above mixture with 1-1/2 cups milk, 3/4 cup finely cut citron and the whites of the eggs beaten to a stiff froth; in the meantime pour over 1/4 pound vanilla wafers and 1/2 pound macaroons, some Madeira or sherry wine and sprinkle with finely sifted bread crumbs; put a layer of the bread mixture, an inch in thickness, into the form and cover it with a layer of macaroons and wafers; then bread again; continue in this way until all is used, the last layer being the bread mixture; close the form tightly and boil 2 hours; serve with wine cream or hard sauce; sufficient for 12 persons.

347. Lemon Pudding (baked). Stir 1 cup butter to a cream and add by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and lastly the whites of the eggs, beaten to a stiff froth; line a pudding dish with rich pie crust, put in the mixture and bake 1 hour. Or take 1/4 pound stale sponge cake, broken into small pieces, the juice of 4 lemons and the grated rind of 2, 1-1/2 cups sugar, 1 pint cream, a little salt and nutmeg, the yolks of 6 eggs and the beaten whites of 3; put this into a pudding dish lined with pie crust and bake 1/2 hour.

348. Zwieback Pudding, N. Soak 1/2 pound zwieback in 1 pint milk; stir 1/4 pound butter with 3 tablespoonfuls sugar to a cream; add by degrees the yolks of 6 eggs, 1/4 teaspoonful cinnamon and 1 cup finely chopped almonds; add lastly the zwieback and the whites of the eggs beaten to a stiff froth; put the mixture into a well buttered pudding form and boil 1 hour; serve with wine sauce.

349. Pumpernickel Pudding. Cut some stale pumpernickel into slices and dry them in the oven; then lay on a board, roll fine and sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls dripping or 1/2 cup finely chopped suet, 5 tablespoonfuls sugar, 1 teaspoonful cloves, the same quantity of cinnamon and the grated rind and juice of 1 lemon; stir the yolks of eggs and sugar to a cream; add by degrees the dripping, bread crumbs and other ingredients; add lastly the beaten whites of the eggs; fill this into a well buttered form and boil 1-1/2 hours; serve with lemon or brandy sauce; sufficient for a family of 6 persons. This pudding is the equal of a fine plum pudding.

350. Vienna Pudding. Stir 1/4 pound butter with 1 cup sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of 1/2 lemon and the juice of 2; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; butter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.

351. Chocolate Pudding. Stir 2 ounces butter with 1 cup powdered sugar to a cream, add by degrees the yolks of 9 eggs and stir for 20 minutes; then add 2 ounces finely chopped almonds, the grated rind and juice of 1 lemon, 1/4 pound grated chocolate and 6 ounces rye bread which has been dried in the oven and rolled fine with a rolling pin; add lastly a glass of Madeira wine or rum and the whites of the 9 eggs, beaten to a stiff froth; put the mixture into a well buttered form, boil 2 hours and serve with wine or punch sauce.

352. Apple Pudding (with Almonds). Place a saucepan over the fire with 1 tablespoonful butter; add 1 soup plate finely cut apples, 2 tablespoonfuls well cleansed currants, the same quantity of seedless raisins and finely cut citron, 1/4 pound finely chopped almonds, the grated rind of 1/2 lemon or orange and 3/4 cup sugar; stir this over the fire until the apples begin to get soft, add 1/2 cup raspberry or currant jelly and set aside to cool; beat up the yolks of 7 eggs, add by degrees 1/4 pound finely rolled zwieback, the apples and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well buttered pudding dish and bake 3/4 hour in a medium hot oven; when done turn the pudding onto a dish, dust with sugar and serve without sauce; sufficient for 10 persons. It may also be served in the dish in which it is baked.

353. Nudel Pudding. Prepare the nudels from the yolks of 2 eggs and sufficient flour to make a stiff dough; roll it out thin and cut into long strips about 1-1/2 inches wide; lay 4 strips on top of one another and cut them as fine as possible; then drop them into boiling milk and boil 10 minutes; drain on a sieve, return the nudels to the fire, add 1/2 tablespoonful butter, 3 macaroons pounded fine, 1 tablespoonful currant or apple jelly and a glass of sherry wine; shake this several times over the fire, spread the mixture on buttered tins 3/4 inch in thickness and set in a cool place; put 1 ounce finely chopped or pounded almonds in 1/2 pint milk, let it stand 1/2 hour, add 1 whole egg, the yolks of 6 and 3 tablespoonfuls sugar; when well mixed strain through a sieve and cut the nudels with a cake cutter into rounds; put them in rows over one another into a form which has been well buttered and sprinkled with bread crumbs, sprinkle some pounded macaroons between, pour the cream over it and place the form in a vessel of hot water; set it on the stove to simmer gently for 1 hour; when done carefully turn the pudding out onto a dish and serve with almond, cream or fruit sauce. These quantities are sufficient for a family of 8 persons.

354. Potato Pudding. Boil 8 large potatoes with their skins in water until done; take from the water and set them for a few minutes in the oven to dry; then set them in a cool place; when cold remove the skins and grate the potatoes on a grater; use only that portion which falls behind the grater; this should make 1 quart of grated potatoes; stir 1/4 pound butter with 1 cup sugar to a cream and add by degrees the yolks of 8 eggs, the grated rind of 1 lemon, 1/4 pound blanched almonds well pounded and 2 tablespoonfuls dry farina; when this is well mixed add the potatoes and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle well with bread crumbs, put in the mixture and cover tightly; set the form into a vessel of boiling water (use only enough water to half cover the form), cover the vessel closely and boil slowly for 2 hours; when done take the form from the water and set it for a few minutes in the oven; then carefully turn the pudding onto a round plate and serve with the following sauce: Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 1 cup fresh strawberries (either stir them into the sauce whole or mash them). Fresh cherries freed of their pits or preserved cherries may be used in place of strawberries. The pudding may also be served with either wine, lemon or fruit sauce; it should be served as soon as taken from the form.