Cracker Pudding

Mix ten ounces of finely-powdered crackers with a little salt, half a nutmeg, three or four tablespoonfuls of sugar, and three of butter; beat six eggs to a froth, mix with three pints of milk, pour over the crackers, and let stand till soft. Then bake.

Sauce For Cracker Pudding

One cup of sugar, one-half cup of butter, one egg, one teaspoonful of grated nutmeg, one lemon, inside grated, three tablespoonfuls of boiling water.

Cocoanut Pudding

One-quarter of a pound of butter, yolks of five eggs, one-quarter of a pound of sugar; beat butter and sugar together; add a little of the cocoanut at a time, and one-half teacupful of cream. Do not bake too long, as it will destroy the flavor. Use one cocoanut. After it is baked beat the whites of the eggs with four or five tablespoonfuls of sugar. Spread over the pudding, and bake a light brown.

Cottage Pudding

One cup of sugar, butter the size of a walnut, one-half cup of milk, two eggs beaten separately, one and one-half cups of flour, two tea-spoonfuls baking powder. Serve with lemon sauce.

Cheery Pudding

Two eggs, one cupful sweet milk, flour enough to make a stiff batter, two teaspoonfuls of baking powder, and as many cherries as can be stirred in. Serve with cherry sauce.

Snow Pudding

Dissolve one box of gelatine in one pint of cold water; when soft, add one pint of boiling water, the grated rind and juice of two lemons; two and one-half cups sugar, whites of five eggs (well beaten). Let it stand until cold and commences to jell; then beat in the whites of eggs.

Sauce For Snow Pudding

One quart of rich milk, the yolks of five eggs, with two extra eggs added; add one-half cup sugar, and flavor with vanilla, as for stirred sugar.

Cream Tapioca Pudding

Soak three tablespoonfuls of tapioca in water overnight; put the tapioca into a quart of boiling milk, and boil three-quarters of an hour; beat the yolks of four eggs into a cup of sugar; add three table-spoonfuls of prepared cocoanut; stir in and boil ten minutes longer; pour into a pudding-dish; beat the whites of four eggs to a stiff froth, stir in three tablespoonfuls of sugar; put this over the top and sprinkle with cocoanut, and brown for five minutes.

Transparent Pudding

Whites of six eggs, beaten stiff, one cup powdered sugar, butter size of an egg, melted, two cups of flour and three cups of milk. Bake in a quick oven and eat with sauce.

Macaroni Pudding

A quarter of a pound of macaroni broken into pieces an inch long, one pint of water, one tablespoonful of butter, one large cupful of milk, two tablespoonfuls of powdered sugar, grated peel of half a lemon, a little cinnamon and salt. Boil the macaroni slowly in a pint of water (in a dish set in a kettle of boiling water) until it is tender; then add the other ingredients. Stir altogether, taking care not to break the macaroni; simmer ten minutes. Turn it out in a deep dish, and serve with sugar and cream.