Scotch Pudding

Mrs. Henry C. Buckner

12 small sponge cakes, grated,

5 eggs,

1 teacup of currants,

1 teacup of raisins, cut fine,

1 teacup of sugar,

1 tablespoon of butter,

3 tablespoons of marmalade, 1 teacup of cream.

Cook 15 or 20 minutes. When pudding is nearly done, stick it with a knife in several places, and pour over it a glass of wine. To be served with or without sauce.

Snow Pudding

Mrs. Ellet Cabell

Dissolve 1/4 box of gelatine in 2 cups of warm water. When cold, add 1/2 cup of sugar and grated peel and juice of 2 lemons. When it begins to harden, add whites of 5 eggs, well beaten. Beat thoroughly and turn into a mould. When cold, serve with a custard made of yolks of the eggs, 2 cups of milk, sugar, and flavoring to taste.

Steamed White Pudding

E. D. P

1 pound of flour,

2 teaspoons of baking-powder, sifted with flour, 1 pound of raisins,

1/2 pound of butter, 1/2 pound of sugar, 4 eggs, 1 cup of new milk.

Flour raisins well with some of the 1 pound of flour. Season to taste and steam 3 hours.

Sunderland Pudding

V. C. G

6 eggs,

3 tablespoons of flour, 1 pint of sweet milk, 1 pinch of salt.

Beat the yolks well and mix smoothly with the flour. Add the milk and strain. Whip the whites to a stiff froth; beat them in, and bake immediately.

Tapioca Pudding

Mrs. Wash Fithian

5 tablespoons of tapioca, 1 quart of new milk, 1 tumbler of cream, 1/2 tumbler of wine, 4 eggs, Flavor to taste.

Soak the tapioca in the new milk over night. Bring it to a boil and add the cream, wine, eggs (beaten separately), sugar, and flavoring.

Bake 15 or 20 minutes, and serve with a sauce.

Tipsy Parson

R. V. J

Moisten sponge cake with 1 cup of sherry wine. Make a custard of 1 pint of milk and yolks of 3 eggs. Pour over cake while hot.

Just before it goes to the table, stick it full of blanched almonds. Beat the whites to a stiff froth with 2 tablespoons of powdered sugar; then add 1 cup of sweet cream and pour over cake.

Before adding the last, stir in candied fruit, if desired.

Virginia Plum Pudding

Mrs. Cyrus McCormick

1 1/2 pounds best seeded raisins,

3/4 pound finely chopped citron,

1/4 pound conserved oranges, 1 pound finely shredded beef suet.

Sift over these ingredients 1 1/2 pounds of flour, and mix thoroughly, Beat 6 eggs very light with 1 pound of white sugar, Add 1/2 grated nutmeg, 1 wineglass of brandy, 3 teacups bread-crumbs,

Enough sweet milk to make a batter, Spices to taste.

Then add 2 teaspoons of baking-powder, and lastly all the fruit. Pour in a well-greased mould or pudding-bag and boil 6 hours.

Yorkshire Pudding

V. C. G

1 pint of milk,

8 tablespoons of flour,

2 eggs, Salt.

Mis thoroughly, so there will be no lumps, and let stand 10 or 15 minutes to get light. Take some of the gravy from the roast-beef pan and grease a small dripping-pan, leaving it about a 1/4 of an inch thick on the bottom of the pan. Then pour the batter in and bake half an hour, according to oven.