Cake Pudding

Beat five eggs very light; stir to a cream three cups of sugar and one of butter; add half a nutmeg grated, then the eggs, four cups of flour with two teaspoonsful of cream of tartar sifted through it, and a cup of milk with a teaspoonful of soda dissolved in it; beat well together. Have ready a quart of whortleberries, raspberries or currants; put in a buttered pudding-dish a layer of the cake and one of the fruit alternately until all are in; have a layer of cake on the top. Bake one hour in a quick oven, cover with thick paper when brown on top, and serve with wine-sauce,

Cocoanut Pudding

One large cocoanut grated, the whites of twelve eggs beaten very light, one pound of powdered sugar, three-quarters of a pound of butter, a glass of brandy and one of wine. Stir the butter and sugar to a cream, add the wine and brandy, then the grated cocoanut alternately with the eggs. Bake in pie-dish lined with puff paste crust; notch the edges. See Cocoanut Custard, p. 203.

College Puddings

Beat four eggs separately and then together; add to them two ounces of flour, two tablespoonsful of milk, half a small nutmeg grated, half a teaspoonful of ginger and a quarter of a pound of sugar; beat all together. Chop very fine six ounces of suet and stir it in the pudding; add six ounces of currants, washed and dried, an ounce of candied orange-peel, cut fine, or the same of citron, and a glass of brandy; beat well together, and bake them, in patty-pans or cups, twenty minutes in a quick oven. Serve with wine-sauce.

Corn Starch Pudding, No. 1

Boil one quart of milk, stir in it three tablespoonsful of corn starch mixed in a little cold water, boil five minutes, take it from the fire, add four tablespoons of sugar, yolks of five eggs beaten, and a little pinch of salt; butter a pudding-dish, and pour in the pudding; bake twenty minutes in a hot oven. Make a meringue of the whites of the eggs beaten with powdered sugar. When the pudding is baked, pour the meringue over the top, shape it with a spoon, and brown slightly.

Corn Starch Pudding, No. 2

One large teacup of corn starch mixed smoothly in cold water, stir this into one and a Half pints of boiling water, and boil it ten minutes, or until it is clear like starch, remove it from the fire, and stir into it two large coffeecups of white sugar, the juice and grated rind of a large lemon, and the beaten yolks of three eggs. Make a crust of paste and bake it as if for stewed fruit, spread the corn starch evenly over the crust, beat the whites of the eggs with powdered sugar, making a meringue as directed above; spread over the top of the puddings and brown slightly

Cottage Pudding

A quarter of a pound of butter and two cups of sugar creamed together; add two eggs beaten light, a quart of flour, with two teaspoonsful of cream of tartar sifted through it, and two cups of milk with a teaspoonful of soda dissolved in it. Bake half an hour in a buttered pudding-dish. Serve with wine-sauce.