Delicious Pudding

Bake a common sponge cake in flat-bottomed pudding-dish; when ready for use, cut in six or eight pieces; split, and spread with butter and return them to the dish. Make a custard with four eggs to a quart of milk, flavor and sweeten to taste; pour over the cake and bake one-half hour. The cake will swell and fill the custard.

Delmonico Pudding

Stir three tablespoonfuls of corn starch into one quart of boiling milk, and let it boil two minutes; beat the yolks of five eggs with six tablespoonfuls of sugar, flavor, and stir in the corn starch. Put the whole in a dish and bake it. Beat the whites of the eggs, and stir into them three tablespoonfuls of sugar, and when nicely done, spread on the top and bake a light brown.

Fig Pudding

One-fourth pound figs chopped fine, one-fourth pound bread-crumbs, one-fourth pound sugar (brown), one-fourth pound suet, one-fourth pound candied lemon-peel and citron, one nutmeg and five eggs; mix thoroughly, put into a mold, and boil or steam four hours.

Florentine Pudding

Put a quart of milk into your pan, let it come to aboil; mix smoothly three tablespoonfuls of corn starch and a little cold milk; add the yolks of three eggs, beaten, half a teacup of sugar, flavor with vanilla, lemon, or anything your fancy suggests; stir into scalding milk; continue stirring till the consistency of starch (ready for use), then put into the pan or dish you wish to serve in; beat the whites of the eggs with a teacup of pulverized sugar, spread over the top; place in the oven a few minutes, till the frosting is a pretty brown. Can be eaten with cream, or is good enough without. For a change, you can bake in cups.

Gelatine Pudding

One ounce gelatine, one pint cold milk; set on range and let come slowly to a boil, stirring occasionally; separate the yolks and whites of six fresh eggs; beat the yolks well, and stir slowly into hot milk; add half a pound of granulated sugar; when quite cold, stir in a quart of whipped cream, flavor with vanilla and lemon extract; have the whites of the eggs beaten very stiff, and stir in the last thing; pack on ice.

Bread Pudding

One coffeecup bread crumbs dried and rolled fine; one teacup of sugar, one quart of milk, one teaspoonful ginger, a little salt, three eggs (saving out the whites of two). When baked spread jelly over the top, then a frosting made of the whites of the eggs and one tablespoonful of sugar. Return to the oven until slightly browned.

Bread And Apple Pudding

Butter a pudding-dish, place in it alternate layers of bread crumbs and thinly-sliced apples; sprinkle sugar over each layer of apples; when the dish is filled let the top layer be of bread crumbs, over which two or three tablespoonfuls of melted butter should be poured. Bake in a moderately hot oven, and place two or three nails under the pudding-dish to keep from burning in the bottom. Let it bake from three-quarters to a whole hour, according to the quality of the cooking apples.