Cottage Pudding

Put two and one-half breakfast cupfuls of mixed butter and lard into a basin, and warm and beat to a cream with one breakfast cupful of sifted, crushed loaf-sugar. Stir in one well-beaten egg and one teaspoonful of bicarbonate of soda dissolved in one breakfast cupful of milk, and add to it a little grated nutmeg. Put one pint of flour into a basin, and work into it two tablespoonfuls of cream of tartar; add to it the other mixture, stir well, place the whole in a buttered basin or mould, and bake in a brisk oven for forty-five minutes. Then turn the pudding out onto a dish, pour round or over a little sweet or wine sauce, and serve.

Cream Pudding

Mix three tablespoonfuls of powdered sugar with the rind of a grated lemon and six eggs, beaten to a froth. Take one pint of milk, half a pound of flour, and one teaspoonful of salt, and mix them together. When thoroughly mixed add the sugar and eggs; just before serving add one pint of thick cream. Pour this into small cups or pudding dishes, and bake until done.

Cocoa Pudding

Put half a pound of stale bread and one pint of milk in a saucepan, stirring it while it boils, until it becomes a thick paste; add a quarter of a pound of sugar, one ounce of butter, one tablespoonful of prepared cocoa, and a few drops of essence of vanilla. Remove the pudding from the fire, beat the yolks of three eggs, whip the whites of the eggs to a froth, then mix all into the other ingredients. Put it in a buttered pie-dish and bake for three-quarters of an hour.

Cornstarch Pudding

Pour two quarts of milk into a saucepan, adding six ounces of sugar, boil, and stir in seven or eight ounces of cornstarch, adding only a small quantity at a time. Cook gradually over the fire for about half an hour, then put in four ounces of butter and the whole of five eggs, or the yolks of eight. Turn the mixture into a dish or mould, and bake in a moderate oven until done. Turn it out, pour sweet sauce of some kind over, and serve.

Custard Pudding

Put into a thin pudding-mould one tablespoonful of caster-sugar, and move it about on the stove until it begins to brown. When the mould is completely lined with the sugar, pour in one pint of milk boiled with the peel of half a lemon, and four eggs beaten in with it, and sweeten to taste. Put the mould in a saucepan with hot water to half its height, let the water simmer gently for half an hour, turn the pudding into a mould, and serve hot.

Custard Cup Pudding

Beat up one egg and pour it into a well-buttered cup, and fill up with milk. Put the cup into a saucepan over the fire with enough boiling water to reach half-way, and boil slowly for twenty minutes. Have in readiness a hot plate onto which to turn the custard, and serve with sugar. Make as many of those as are needed.

Egg Snow Pudding

Put into a saucepan a quarter of a pound of loaf-sugar with one teacupful of water, and boil until a dark brown; pour it into a small warmed basin, and turn it about until well coated. Whisk to a stiff froth the whites of half a dozen eggs. Pour this into the basin, which it should only half fill, tie a sheet of white paper over, place it in a large flat stewpan with boiling water to half its height, put the lid on the pan, and keep it at the side of the fire, so the water will simmer without boiling for forty-five minutes. Turn the pudding out onto a hot dish, and serve.