English Bread Pudding

2 1/4 c. dried bread crumbs.

1 c. milk.

1/2 c. molasses.

1/4 c. butter or 3/4 c. chopped suet.

1 c. raisins.

1 tsp. soda.

1 tsp. salt.

1 tsp. cinnamon.

1/4 tsp. cloves.

Mix spices with bread crumbs and salt and raisins; dissolve soda in small quantity of boiling water; add to molasses; then add molasses and milk to bread crumbs. Mix well together, and steam 2 hours. Serve with hard or lemon sauce.

Baldwin Pudding

1 1/2 c. bread crumbs.

1/3 c. melted butter.

2 c. tart apples, sliced very thin.

1/2 c. sugar.

3 tbsp. lemon juice.

1/3 c. chopped almonds.

1/4 tsp. salt.

1/4 grated nutmeg.

Mix bread crumbs with melted butter; cover buttered baking dish with one-third of the crumbs, then a layer of apples and one-half of the other ingredients, then crumbs. There should be two layers of apples and three of crumbs. Bake for 40 minutes in moderate oven. Serve with hard sauce or cream.

Cottage Pudding

1 egg.

1 c. milk.

1 c. sugar.

1 c. chopped suet.

2 c. flour.

3 tsp. baking powder.

1/2 tsp. vanilla or a little nutmeg.

Beat egg, add sugar, then the milk, then the dry ingredients and suet. Mix well and beat for a few seconds. Bake in a moderate oven. Serve hot with whipped cream or foamy sauce.

English Plum Pudding

(Mrs. Plumridge.)

1 c. brown sugar.

1 c. molasses.

1 tsp. mace, salt, nutmeg.

1 lb. currants.

1 lb. raisins.

1/2 lb. citron.

1 lb. beef suet, mixed with salt.

1/2 lb. almonds, blanched and chopped.

8 eggs, beaten separately.

1 c. of milk.

Beat eggs and sugar to cream; add suet, milk and fruit; 3 1/2 cups of bread crumbs.

Chocolate Fudge Pudding

(Boston C. S. Magazine.)

1 1/2 square melted chocolate.

2 tbsp. sugar.

1/4 c. water.

3 yolks eggs.

1 white of egg.

1/3 c. sugar.

1 c. milk.

Melt chocolate and add the 2 tablespoons of sugar and the 1/4 cup water, and stir until smooth and boiling. Beat yolks of eggs and add 1/3 cup sugar, beat again, then fold in the beaten white; then add the chocolate mixture and 1 cup milk, and mix thoroughly. Butter some custard cups, then dredge them with granulated sugar, pour in the mixture, set on folds of cloth in a baking dish surrounded with boiling water, and bake in moderate oven till firm. The water in dish should not boil.

Chocolate Fudge Sauce

2 squares chocolate.

1/4 c. sugar.

1/4 c. boiling water.

1 tbsp. corn starch.

3/4 c. sugar.

1/2 c. boiling water.

Cook first three ingredients together. Mix corn starch with 3/4 cup sugar and add 1/2 cup boiling water to the chocolate mixture; add sugar and corn starch, and cook all together for five minutes.

Fruit Pudding

1/2 c. sugar.

1 c. Quaker oats.

1 c. chopped suet.

1/2 c. molasses.

1/2 c. sweet milk.

1/2 c. chopped raisins.

1/2 c. currants.

1/2 c. nuts.

1 c. flour.

1/2 tsp. soda.

1/2 tsp. cinnamon.

1 tsp. salt.

Mix sugar and suet together, add molasses, then milk and dry ingredients, and last the fruit. Sift dry ingredients together. Sprinkle fruit with flour. Steam four hours. Serve with caramel or hard sauce.

Caramel Sauce

2 c. sugar.

1/2 c. butter.

1 tbsp. flour.

1 1/2 c. water.

Grated nutmeg.

1/4 tsp. salt.

Mix sugar and flour, add butter and water, salt and nutmeg. Boil slowly for half an hour.

Lemon Pudding

2 c. flour.

2 tbsp. baking powder.

1 tbsp. sugar.

2 tbsp. lard.

1/2 tsp. salt.

Water enough to make a soft dough. Press this dough without rolling it into the bottom of large baking dish which has been well greased.

3 eggs.

2 c. sugar.

2 tbsp. butter.

2 lemons, grated rind of one.

4 c. boiling water.

Beat eggs slightly, add sugar, lemon juice and butter and grated rind, then the boiling water. Allow this mixture to come to the boiling point; then pour over the dough, and in a moment the dough will rise to the top of dish. Place in a moderate oven and bake three-quarters of an hour.