Poor Man's Pudding

Three cups flour, 1 cup molasses, 1 cup hot water, 3 tablespoons melted butter, 1 teaspoon each of soda and cinnamon, 1 cup raisins, 1 egg, 1/2 teaspoon cloves. Steam 3 hours.

Orange Pudding

Five large oranges, peeled carefully and sliced thin; put in an earthen dish and sprinkle with sugar. Make a boiled custard of 1 pint milk, 1/2 cup sugar and 4 eggs, the whites of 2 reserved for frosting. When custard is cold, pour over the oranges and make a frosting of the whites of eggs and a little sugar. Spread over top and brown in oven.

Surprise Pudding

Make a stiff blanc mange as follows: 4 tablespoons cornstarch, 1 quart milk, 4 eggs, beaten separately, 3/4 cup sugar, flavor to taste. Pour into a flat dish. When cold cut into 2 inch squares, roll in sifted cracker crumbs, then in slightly beaten egg, then again in crumbs. Drop into boiling lard and fry until brown. Sprinkle with powdered sugar and serve with the following lemon sauce:

Three-fourth cup butter, 1 1/4 cups sugar, 2 tablespoons cornstarch. Beat well; add 1 pint of hot water, 1 lemon thinly sliced. Cook about 5 minutes.

Cottage Pudding

Two-third cup sugar, 1/2 cup sweet milk, 1 1/2 cups flour, butter size of a walnut, 1 teaspoon cream tartar, 1/2 teaspoon soda or 2 scant teaspoons baking powder, pinch of salt. Bake in shallow pan. Cut into squares and serve with any kind of sauce.

Rice Slice

Tie loosely in a bag 1 cup raw rice, 1 cup seeded raisins, a pinch of salt and boil in salted water for 2 hours. Slice and serve with cream and sugar.

Sago Pudding

Soak until soft 1/2 cup sago in enough cold water to cover. Put into a double boiler and cook until clear. Add 1/2 cup granulated sugar, juice of 1 lemon and whites of 2 eggs beaten to a stiff froth. Make a boiled custard of 1 pint milk, yolks of 2 eggs, 2 tablespoons sugar, and pour over the cooked sago. Serve cold.

Black Pudding

One-half cup each of chopped raisins, sweet milk and molasses, 1/4 cup butter, 2 cups flour, 1/2 teaspoon soda dissolved in the milk. Steam \1/2 hours.

Rice Pudding

One-half cup raw rice, 3 pints milk, small piece butter, pinch of salt, 4 tablespoons sugar. Bake slowly 3 hours, stirring every 15 or 20 minutes at first. Then let it brown and serve warm or cold.

Indian Pudding

Seven tablespoons cornmeal wet with cold water. Stir in 1 well-beaten egg. Add 1 quart boiling milk, 1 cup molasses, 1 cup cold milk, a little salt and cinnamon. Bake 2 hours stirring occasionally the first hour. Serve plain or with vinegar sauce.

Cornmeal Pudding

One teacup of meal, 1/2 cup of flour, stirred together with cold milk. Scald one pint of milk and stir the mixture into it and cook until thick; then thin with cold milk about like thin batter. Add 1/2 cup sugar, 1/2 cup New Orleans molasses, 2 eggs, 2 tablespoons butter, little salt, 1 tablespoon of mixed nutmeg and cinnamon and 2-3 teaspoon of soda, just before putting into oven. Bake two hours. After baking half an hour, stir it thoroughly; then finish baking. Serve hot with hard sauce or cream.