Brown Betty

Grease a pudding-dish; put into this a layer of nice cooking apples sliced, then a layer of bread crumbs, with sugar sprinkled over, and small bits of butter. For three apples use one cup of bread crumbs, one-half cup sugar, and a piece of butter the size of an egg. Put a layer of bread crumbs on top; bake. It is nice either with or without cream.

Hen's Nest

Make blanc mange; pour in egg-shells and set to cool; when cold break the egg-shells, place in a glass dish, cut strips of lemon peel, let them boil in a syrup of sugar and water till they are tender, and sprinkle them over the egg shapes, and make a custard and pour over all.

Gooseberry Cream

Take a quart of gooseberries, and boil them very quick in enough water to cover them; stir in half an ounce of good butter, and when they become soft pulp them through a sieve; sweeten the pulp while it is hot, and then beat it up with the yolks of four eggs; serve in a dish or glass cup.

Liquid Sauce For Puddings

One cup of sugar and one-third cup of butter rubbed to a cream: then stir in the well-beaten white of an egg; flavor with lemon or nutmeg; add one cup of boiling water, and mix just before bringing to the table.

Cracked Wheat

This excellent dish is often spoiled by very good cooks, who think they must stir it all the time to keep it from burning. Too much stirring makes it like paste: putting in more water when nearly done has the same effect. One-third of wheat by measure to two-thirds of water, soft if you have it, will make it about right; the water should be cold when the wheat is put in; it should cook slowly and be covered closely. In this way scarcely any stirring will be found necessary. There is a deliciousness in this dish, when cooked as above, which is never found if stirred while cooking. The same may be said of oatmeal, only the latter should be quickly stirred into boiling water; cover closely, and let cook for about twenty minutes. Wheat may be cooked about the same time, although it bears cooking longer.

Roley-Poley

Make a good biscuit dough, and roll about three-quarters of an inch thick, and spread with berries, preserves, or slices of apple; roll up, and tie in a cloth; boil or steam an hour and a half.

Snow Pudding

One-half box gelatine soaked ten or fifteen minutes in four table-spoonfuls of cold water; then add a pint of boiling water, the juice of two lemons, and one cup of sugar; strain it, and set away to cool; when cool - not stiff - add the well-beaten whites of three eggs, mix thoroughly, and pour into a mold and cool.

Suet Pudding

One cup of suet chopped fine, one cup of raisins, one cup currants, one cup molasses, one cup milk, two and one-half cups flour, teaspoon baking powder, one-half teaspoon cinnamon, nutmeg, and a little candied lemon chopped; steam or boil from two to three hours.

Pineapple Pudding

To the beaten yolks of five eggs, add half a pound of grated pineapple and good cupful of fine sugar, little salt, and nearly a cup of boiled cream; set into a kettle of boiling water, and stir until it begins to thicken; set into an ice cream freezer, and when cold add half a pint of cream whipped; put in a mold until cold, and serve with cream.

Cottage Pudding

Three cupfuls of flour, or sufficient to make the batter; one table-spoonful butter, one cupful sugar, two eggs, one cupful milk, half a teaspoonful soda, one teaspoonful each of cream of tartar and salt; mix the cream of tartar with the flour; beat the whites of the eggs; put the butter, sugar, and yolks of the eggs together; then work in the milk, soda, and salt, adding gradually the flour and whites of the eggs; there should be flour enough to make a fairly stiff batter; butter a mold or dish, and bake; it may be turned out or served from the dish; to be eaten with any liquid sauce.

Chocolate Pudding

Scald together one quart of milk and three ounces of grated chocolate, and set it aside to cool; then add nearly a cup of sugar and yolks of five eggs; bake, and when done spread whites on top, beaten stiff with sugar, and brown.

Corn Starch Pudding

One quart of milk set into a kettle of boiling water; mix four ounces of corn starch, two ounces of sugar, with a little cold milk; pour into the milk when boiling, and stir until thick; just before taking from the fire add the whites of two eggs beaten to a stiff froth, and flavor.

Cracker Pudding

One quart of milk, three soda crackers, one egg, a small piece of butter, spice and raisins to taste; bake.