Rice Pudding

Soak one cupful of best rice; after soaking four hours, drain it off; place the rice in pudding dish; add one cupful sugar, and one tea-spoonful of salt, and eleven cupfuls milk and spice; put in a moderate oven, and bake from two to three hours, stirring occasionally at first, if the rice settles.

Rice Pudding Without Eggs

One-half cup of rice, nearly one cup of sugar, one cup of raisins, and two quarts of milk. Stir frequently while baking, but do not let it get too stiff.

Sago Pudding

Two large spoonfuls of sago, boiled in one quart of water, the peel of one lemon, a little nutmeg; when cold, add four eggs, and a litte salt. Bake about one hour and a half. Eat with sugar and cream.

Plain Boiled Pudding

One cup sour cream, one-half cup molasses, one-half cup melted butter, two and one-half cups flour, one teaspoonful soda, a little salt. Mix molasses and butter together, and beat until very light; stir in the cream and salt, and then the flour gradually, until it is a smooth batter; beat in the dissolved soda thoroughly, and boil in a buttered mold an hour and a half. To be eaten hot with sweet liquid sauce.

Velvet Pudding

Five eggs, beaten separately, one cup of sugar, four tablespoonfuls of corn starch, dissolved in a little cold milk, and added to the yolks and sugar; boil three pints of milk and add the other ingredients while boiling; remove from the fire when it becomes quite thick; flavor with vanilla, and pour into a baking-dish; beat the whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pudding; and place in the oven and let brown slightly. To be eaten with this sauce: Yolks of two eggs, one cup sugar, tablespoonful of butter; beat well; add one cup of boiling milk, set on the stove until it comes to boiling heat, flavor with vanilla.

Vermicelli Pudding

1. Into a pint and a half of boiling milk, drop four ounces of fresh vermicelli, and keep it simmering and stirred up gently ten minutes. when it will have become very thick; then mix with it three and one-half ounces of sugar, two ounces of butter, and a little salt. When the whole is well-blended, pour it out, beat it for a few minutes to cool it, then add by degrees four well-beaten eggs, the grated rind of a lemon; pour a little clarified butter over the top; bake it from one-half to three-fourths of an hour.

2. Boil in a quart of milk the rind of half a lemon, a stick of cinnamon, and four ounces of sugar, for quarter of an hour. Strain the milk, set again on the fire, adding four ounces of vermicelli. Stir it, and let it boil twenty minutes. Then pour it out, and stir in two ounces of butter, and two tablespoons of cream. Beat up the yolks of six, the whites of three eggs, and mix quickly. Pour at once into a buttered dish. Bake in a slow oven three-quarters of an hour, sift sugar over it, and serve hot with any nice pudding sauce. Flavor the sauce with vanilla.