Place a vanilla bean in a mortar together with one-half pound of sugar, pound well together, then sift. Separate the yolks from the whites of nine eggs, beat the yolks well, stir them in with one quart of cream, and then mix in the vanilla sugar. Whisk the whites of the eggs to a stiff broth, and mix them in lightly with the other ingredients. Butter the interior of a pudding-mould, pour in the mixture, and cover with a sheet of paper. Stand the mould in a saucepan of boiling water, and steam the pudding for a little less than an hour. In the meantime prepare the following sauce for the pudding: Pour one breakfast cupful of either canned or fresh pineapple juice into a small lined saucepan with the juice of one lemon. Put the pan over the fire until the contents are boiling, then pour it gradually over one tablespoonful of arrowroot, stirring it at the same time; return the sauce to the saucepan, and stir it over the fire until thickened. When cooked turn the pudding out of the mould onto a hot dish, strain the juice over it, and serve. Care must be taken that the water does not enter into the top of the mould, while the pudding is cooking, or it will be spoiled.

Vanilla Souffle Pudding

Mix five tablespoonfuls of flour to a smooth paste with one-half pint of cold milk, then stir in one-half pint of boiling milk; pour it into a saucepan, and stir over the fire for five minutes. Beat the yolks of five eggs with two tablespoonfuls of sugar, then mix them in with the milk and flour, and flavor the mixture with a small quantity of essence of vanilla. Beat the whites of five eggs well, and stir them into the above mixture when it is cold. Coat the inside of a mould with butter, ornament it with halves of dried cherries, and pour in the souffle; place a sheet of buttered paper on top, and tie a cloth over. Boil the souffle for an hour and a half, then remove the mould from the water, and in three or four minutes' time turn the souffle onto a hot dish, and serve at once.