Mock Indian Pudding Recipe. (Mrs. Miller)

Cut stale bread in half inch slices and remove the crusts. Butter the bread on both sides, pile the slices together, and cut in cubes. To each cup of cubes - well pressed down - use one pint of milk, a scant half a cup of molasses, and half a teaspoonful of salt. Bake in a buttered pudding dish, in a very moderate oven, from two to three hours. Serve hot with or without cream.

Thanksgiving Pudding Recipe

1 1/2 cups of cracker crumbs. 1/2 teaspoonful of cinnamon. 1 cup of sugar. 1 pound of raisins. 1/2 cup of molasses. 6 eggs. 1/2 teaspoonful of salt. 5 cups of milk. 1/2 teaspoonful of mace. 1/4 cup of butter.

Scald the milk and pour over the cracker crumbs and butter; let stand a few moments, then add the molasses and spices, the eggs beaten with the sugar, and the raisins stoned. Bake in a moderate oven about four hours. Stir several times during the first hour to keep the raisins from settling to the bottom of the dish.

Cracker Raisin Pudding Recipe (New Hampshire)

6 Boston crackers. 2/3 cup of sugar. Butter. 1/4 teaspoonful of salt. 1 cup of seeded raisins A grating of nutmeg. 3 eggs. 5 cups of milk.

Split the crackers, spread with butter, and dispose in a buttered baking dish with the raisins; beat the eggs, add the sugar, salt, nutmeg, and milk, and pour over the crackers; let stand half an hour, then bake slowly until the centre is firm. Serve hot with hard sauce.

Cuban Pudding Recipe

1/2 pound of dry sponge cake. 4 eggs. 1/2 pound of grated cocoanut, 1/4 cup of sugar. 1 pint of milk. Preserved ginger.

Press the cake through a sieve and add the cocoanut; beat the eggs slightly; add the sugar, and then, gradually, the hot milk and pour the whole over the cake and cocoanut. Decorate the bottom and sides of a well-buttered mould with about two ounces of preserved ginger. Put the cake mixture into the mould, cover and steam about an hour and a half. Serve the pudding with the syrup from the ginger jar, heated and poured over it.

Sweet Potato Pudding Recipe

1/2 pound (1 cup) of sugar. 1/2 cup of cream. 1/2 pound (1 cup) of butter. 1/2 cup of brandy. 1 pound of sifted potato (sweet). 1/2 cup of rose-water. 4 eggs beaten without separating. Cinnamon and nutmeg.

Beat the butter and sugar to a cream; add the cooked potatoes, sifted, the eggs, beaten to a froth, and the other ingredients with spices to taste. Bake in a pudding dish, lined with puff-paste. Serve hot with a pudding sauce.

Apple And Brown-Bread Pudding Recipe

1 pint of brown-bread crumbs. 2 tablespoonfuls of flour. 2/3 cup of suet (fine chopped). 1 egg. 1 pint of apple, chopped fine. 1 cup of milk. 1/2 teaspoonful of salt. 1/2 teaspoonful of ginger or other spice. 1 cup of raisins.

Mix the crumbs and suet and add the apple, salt, and raisins, dredged with the flour and the spice. Beat the egg, add the milk, and stir into the dry ingredients. Steam two hours in a buttered mould. Serve with hard, lemon, or other liquid pudding sauce.