Almond Pudding

Blanch and dry six ounces of sweet and half an ounce of bitter almonds; pound them fine in a mortar, with two table-spoonsful of rose-water, added gradually as you pound them; stir to a cream six ounces of butter and half a pound of powdered sugar, add to it a little grated lemon-peel, a gill of rich cream, four eggs beaten separately and then together, and the almond paste, and bake in puff paste.

Baked Flour Pudding, No 1

Beat three eggs very light, stir in them a pint of flour with a small teaspoonful and a half of cream of tarter sifted in it, add a tablespoonful of melted butter, a half teacup of sugar, and a coffeecup of buttermilk or sweet milk, with a small teaspoon of soda dissolved in it. Bake half an hour in a Turk's head, and serve hot with wine sauce.

Baked Flour Pudding, No. 2

Five eggs beaten separately very light, and then together, nine tablespoonsful of flour, measured first, and then sifted, a little salt, and a quart of milk; mix the flour and milk into the beaten eggs. Bake half an hour in a buttered pudding-dish.

Baked Indian Pudding

Boil a pint of milk, and pour it gradually on a large teacup of Indian meal, stirring all the time; cool it, and add three eggs beaten light, a tablespoonful of flour, half a cup of sugar, half a teaspoonful of ginger, one of cinnamon, a little salt, and a pint more milk, cold. Bake in a buttered pudding-3ish an hour and a half.

Black Pudding

Six eggs, one pint of molasses, two-thirds of a cup of sugar, one cup of flour, a tablespoonful of butter, a half of a nutmeg grated, and a teaspoonful of soda. Beat the eggs, butter and sugar together, dissolve the soda in a tablespoonful of hot water, and beat it into the molasses until it foams; add all together, beat well, and boil one hour in a pudding-mould, cloth or bag. Serve with wine sauce.

Boiled Batter Pudding

Beat three eggs very light, separately and then together; add to them a quarter of a pound of flour and a pinch of salt; when perfectly smooth, stir in half a pint of milk; butter a mould, pour the pudding in, tie it tightly over the top with a pudding-cloth, put it in a pot of boiling water, and boil one hour and a quarter, or it may be boiled in a pudding-bag, scald the bag, wring it very tight, dust the inside with flour and pour the pudding. in; boil it one hour in a bag. Make double the quantity if you wish a large pudding. Serve with wine-sauce.

Boiled Indian Pudding

Boil a quart of new milk, and stir in Indian meal to make a stuff batter; add a teaspoonful of salt, a teacup of chopped suet, a tablespoonful of sugar or molasses, and two eggs beaten light; beat all well together, add a coffeecup of seeded raisins if liked, stir through them a tablespoonful of flour, scald your pudding, bag, wring it as dry as possible, dust it inside with flour, pour in the pudding, and boil it two hours. Serve with syrup-molasses cream and sugar, or wine-sauce.