Five Minutes' Pudding

From Mrs. C. H. Woolsey

Two tablespoonfuls flour, 2 tablespoonfuls powdered sugar, two teaspoonfuls baking powder, 2 eggs. Whisk eggs well, add sugar by degrees; mix baking powder with flour, sift into eggs. Line with buttered paper a shallow baking tin, pour in mixture and bake in hot oven for 5 minutes. Turn out, spread with apricot or raspberry jam, fold up into a roll, sift a little sugar over and serve immediately with cream.

Worcester Pudding

From Mrs. C. F. Aked

Take 2 ounces flour, 2 ounces sugar, 2 ounces butter, 2 eggs, and 1/2 pint milk. Mix the butter and flour together with the tips of the fingers until free from lumps; add the sugar and eggs, then the milk very gradually. Bake in a slow oven 1 hour.

Apple Charlotte

From Mrs. C. F. Aked

Line a well buttered pie dish thickly with crumbed graham bread, press to the sides of the dish until a solid wall of crumbs is formed; then fill the center with hot apple sauce, rather moist and sweet, and flavored with lemon rind. Cover with a thick layer of crumbs and spread pieces of butter over. Bake until nicely browned, then turn out and serve hot, with cream or a custard sauce.

Apple Souffle Pudding

From Mrs. C. F. Aked

Ingredients: 6 or 7 fine juicy apples, 1 cup of breadcrumbs, 4 eggs, 1 cup of sugar, 2 tablespoonfuls of butter, nutmeg. Method: Pare, core and slice the apples, and stew in a covered double saucepan, without a drop of water, until tender. Mash to a smooth pulp, and while hot stir in the butter and sugar. Let it get cold, then whip in, first, the yolks of the eggs, then the whites alternately with the bread-crumbs; flavor, beat quickly 3 minutes, and bake in a buttered dish in a moderate oven. It will take about an hour to cook properly. Keep it covered until 10 minutes before it is taken out of the oven, to prevent the formation of a crust on the top.

Arrowroot Pudding

From Mrs. C. F. Aked

Mix to a smooth paste a heaped tablespoonful of arrowroot with 2 well beaten eggs, then pour over a quart of boiling milk, stirring well all the time; add 3 ounces sugar, and a little butter. When well mixed turn into a dish in which has been already placed a layer of stewed apples or any other fruit - figs are exceedingly nice. Bake at once.

Blueberry Charlotte

From Mrs. C. F. Aked

Stew a quart of blueberries with 1/4 pint of water and a cupful of sugar until cooked. Line a well buttered pie dish with thick slices of stale bread buttered. Pour the fruit into the center and cover with more sliced bread and butter. Bake about 1/2 of an hour and serve hot with cream or custard sauce. This fruit mixture may be poured while hot into a plain basin lined with thick slices of stale sponge cake, covered in the same way, set aside to cool, with a weight on the top, and when cold, turned out onto a glass dish and served with sugar and cream or a cold boiled custard.