Dixie Pudding

1 pint bread-crumbs, 1 quart milk, 1 tablespoon sugar, Yolks of 6 eggs.

Stir the bread-crumbs into the boiling milk, add the sugar and well-beaten yolks. Flavor with vanilla and bake till it begins to thicken. Add 2 cups of sugar to the 6 whites which have been well beaten. Cover the top of pudding with acid jelly and spread on the meringue and stick almonds here and there on the top. Let it brown and serve cold with cream or sauce. A little wine may be used by leaving out the same quantity of milk.

Fig Pudding

3 eggs,

1 scant coffeecup of sugar,

1 cup of sweet milk,

1 cup of butter,

2 heaping cups of bread-crumbs, 1 pound of figs, chopped fine,

1 wineglass of sherry,

2 tablespoons of flour, with

2 teaspoons of baking-powder, sifted in the flour.

Steam 3 hours. Serve with sauce.

Put pudding in a cake-mould and set in steamer.

Float

V. C. G

8 eggs,

1 1/2 pints of milk,

1 cup of sugar,

Heaping tablespoon of cornstarch.

Flavor with vanilla. Cook till thick. Serve in glasses.

Indian Pudding

R. V. J

Boil 1 cup of meal in 1 pint of milk till it thickens. Add 1/2 cup of sugar, 1/2 cup of molasses, 1 tablespoon of butter, 1 pint of cold milk, salt to taste.

Steam and serve with hard sauce.

Jeff Davis Pudding

3 eggs,

2 1/2 teacups of sugar, 1 teacup of cream, 1 small cup of butter, 3 tablespoons of flour.

Season with lemon or nutmeg.

Kenilworth Pudding

E. D. P

1 cup of apples, chopped fine,

1 cup of sweet milk,

1 cup of sugar,

1 cup of bread-crumbs,

1 cup of raisins or currants,

2 eggs, well beaten, Butter size of an egg, 1 teaspoon of cinnamon. Bake 1/2 hour. Serve hot with wine sauce.

Lady Lee Pudding

R. V. J

1 cup of suet, chopped fine,

1 cup of molasses,

1 cup of milk, with teaspoon of soda,

1 cup of raisins, currants, and citron, mixed,

2 1/2 cups of flour.

Boil 3 hours.

Nut Pudding

6 eggs,

1 1/2 cups of sugar,

3 cups grated almonds or pecans,

Teaspoonful vanilla,

Teaspoonful baking-powder,

1 tablespoon flour.

Beat the yolks and add the sugar. Beat the whites very stiff and add the nuts. Mix all lightly and add baking-powder and flour. Bake in layers and fill with heavy whipped cream seasoned with whisky or brandy and pile around the cake. Sweeten the cream.

Orange Pudding

R. V. J

4 sweet oranges, sliced, 1 quart of milk,

1 cup of sugar,

2 tablespoons of cornstarch, Yolks of 3 eggs.

Heat the milk; when nearly boiling add cornstarch (wet with a little cold water), the sugar, and eggs well beaten. Boil till thick as custard, and when cold pour over sliced oranges.

Make a meringue of the whites of 3 eggs and small teacup of sugar. Spread on pudding and decorate with sections of orange.