The following eight recipes are English and very nice: -

1. A Bread Pudding

Grate and sift a pint of bread crumbs, put them in a stew-pan with just enough milk to cover them, with the grated rind of a lemon, a little nutmeg grated, and a saltspoonful of powdered cinnamon; boil about ten minutes, take it from the fire, sweeten with sifted sugar to your taste; beat four eggs separately and then together, and add them; beat all well together, and bake half an hour in a buttered pudding-dish, or boil rather more than an hour in a bag or cloth, well floured.

2. Vermicelli Pudding

Boil a pint of milk, add to it a quarter of a pound of vermicelli, and simmer it ten minutes (break the vermicelli into pieces an inch in length), cool it a little; beat the yolks of five and the whites of three eggs separately and then together, stir them into the milk and vermicelli, add sugar to your taste, the peel of a lemon grated, and bake half an hour.

3. Boiled Custards

Boil a quart of new milk, with the peel of a lemon cut very thin and a stick of cinnamon; be careful not to let the milk boil over; then set it where it will simmer for ten minutes. Beat the yolks of eight and the whites of four eggs separately and then together, pour the milk into them, a little at a time, beating all the while; set it on the fire again, with sugar to your taste, in a vessel of boiling water; stir until it sticks to the spoon and begins to thicken; then remove it from the fire, stir a few minutes, and pour into glass or china custard-cups; grate nutmeg over the top of each. A little brandy or a glass of wine is an improvement; if you add it, stir the custard until cold.

4. Batter Pudding

Six ounces of flour, three eggs, and a pinch of salt; beat the eggs, stir in the flour and salt, stir in milk gradually until the thickness of cream, put it in a buttered pudding-dish, and bake three-quarters of an hour, or boil it in a pudding-bag or cloth well floured an hour and a half.

5. Newmarket Pudding

Boil a pint of milk, with the peel cut thin of half a lemon, and a stick of cinnamon; boil gently five minutes, beat the yolks of five eggs, and the whites of three separately and then together, add the milk, sweeten to your taste with white sugar, then strain it; cut slices of bread very thin, butter both sides, lay a layer in a buttered pudding-dish, and spread thickly with dried currants which have been washed and dried, then another layer of bread and butter and currants until the dish is full; pour over the custard, grate nutmeg over the top, and put a sprinkling of cinnamon, and bake half an hour.

6. Cabinet Pudding, No. 2

Butter a half melon-mould, stick all over with preserved cherries or raisins, put in layers of bread and butter and cherries or currants as above, pour the custard over, and cover the mould tightly; set it in boiling water to come within half an inch of the top, and boil an hour and a half; turn out and serve with wine-sauce.

7. Spring Fruit Puddings

Peel and wash about four dozen stalks of rhubarb, cut it in small pieces, and put it in a stew-pan with sugar to make it very sweet, set it over the fire, and cook until like marmalade; a few minutes does this; pass it through a sieve, then add the peel of a fresh lemon grated, a little nutmeg, two ounces of butter, the yolks of six eggs and the whites of two; mix well together, line your pie-dishes with puff paste crust, fill them, and bake half an hour.

8. Spring Fruit Cream

Prepare a marmalade of the rhubarb the same as above, to which add a pint of rich cream, dissolve in a little milk, half an ounce of gelatine; stir it in the marmalade and pour into a form. Set it in ice several hours before it is wanted and serve with cream. Add the dissolved gelatine whilst the marmalade is hot.