English Pudding

Beat six eggs very light, add to them two tablespoons of flour and a small teacup of bread crumbs, two tablespoons heaping full of sugar, a pound of suet shred fine or chopped, a pound of stoned raisins, a small tablespoon of allspice, the same of cinnamon - all to be well mixed together and boiled in a pudding-cloth or bag three hours. To be eaten with wine-sauce.

Farina Pudding

One quart of milk boiled, and thickened with farina until a stick will stand up in it; when a little cool, stir in butter the size of an egg, and four eggs beaten light; bake in a buttered pudding-dish three-quarters of an hour. Eaten cold with cream.

Gelatine Pudding

Half a box of gelatine dissolved in a large half-pint of boiling water; when cool, stir in two teacups of sugar and the juice of two lemons; beat the whites of five eggs to a stiff froth and add them to the gelatine whilst it is warm; beat all together thoroughly, pour into a mould and set on the ice. Make a custard with the yolks of the eggs, a quart of milk and sugar to your taste; boil in a farina-kettle until it begins to thicken, flavor with vanilla; when the mould is stiff, turn it out into a glass dish, pour the custard round it and serve.

Hartford Pudding

One cup of bread crumbs finely grated, one of chopped suet, one of brown sugar, one of sifted flour, one of currants washed and dried, one of milk, a teaspoonful of soda, one of salt, and a half of a grated nutmeg. Mix together the crumbs, suet, sugar, flour, nutmeg, salt and currants, dissolva the soda in the cup of milk, add it last, tie up in a pudding-cloth and boil four hours. Serve with wine-sauce.

Hasty Pudding

Beat the yolks of two eggs, and stir them into a quart of milk, with a pinch of salt, set the milk over the fire, and when it comes to a boil, stir in dry flour, sifting it through your fingers until you have it as thick as mush, stirring all the time, and keeping it boiling all the time. When thick enough, it is done. To be eaten with butter and syrup, and can be made during dinner.

Hiawatha Pudding

Four eggs, the weight of three in Indian meal, half a pound of sugar, and a quarter of a pound of butter stirred to a cream. Beat the eggs very light and add them, then the Indian meal, and lastly the juice and grated rind of one lemon; bake from half an hour to three-quarters in a quick oven. When it is done, spread currant-jelly over the top and serve.

Nashville Pudding

Stone and stew with plenty of sugar fine ripe cherries, cut rather thin slices of bread, butter them, place a layer in a pud ding-dish, then a layer of the fruit whilst it is warm, then another layer of bread and butter with a layer of fruit, until the dish is full; pour over the top a glass of brandy, cover with a meringue, brown slightly, and serve it cold.

Nottingham Pudding

Pare and core eight or ten pippins, or other tart and juicy apples, place them in a pudding-dish and fill the centre of each apple with sugar; put a strip of lemon or orange, with the peel on it, down through the sugar. Make a batter of a pint of milk, four eggs, and five tablespoonsful of flour, with a pinch of salt; pour it over the apples, and bake about three-quarters of an hour. Serve with wine-sauce.