A Plain Pudding (Without Eggs)

Three cups flour, one cup molasses, two of suet, one of milk, half pound raisins (cut), half pound currants, two teaspoons cream of tartar rubbed through the flour, half teaspoon soda dissolved in the milk. Steam four hours in a covered buttered pudding mould. Wine sauce.

Rice Pudding (Without Eggs)

Wash a small coffee cup of rice and put it into three pints of milk over night, in the morning add a piece of butter half the size of an egg, one teacup of sugar, a little salt, nutmeg and cinnamon; bake two and a half hours. After it has become hot enough to melt the butter, stir it from the bottom (without moving the dish); if raisins are to be used stir them in now.

Baked Batter Pudding

Five eggs well beaten, five even tablespoons of flour, five of milk to mix the flour. Add one quart of boiling milk. Bake fifteen minutes. Wine sauce.

Bird-Nest Pudding

Take ten eggs, nine tablespoonsful of flour, one quart of milk. Take the core out of your apples, fill them with sugar, butter, and nutmeg. Place them in a pan and pour the batter over them. Bake until the apples are done.

Blackberry Pudding

One-quarter of a pound of butter, the same of sugar and flour, a quarter of a pound also of grated bread, three pints of blackberries, three eggs, and a half teaspoonful of saleratus dissolved in a teaspoonful of cream, or one tea-spoonful of yeast powder.

Ground Corn Pudding

Stir three-quarters of a pound of butter into two pounds of warm mush, then add the yolks of six eggs, the juice of two lemons, and the rind of one, with sugar, and spice to taste. Bake in paste.

Grits Pudding

Take one cup grits, boil it; when boiled add a piece of butter the size of an egg, one quart milk, four eggs, half nutmeg, one wineglass of wine. Bake in an earthen dish. Ornament with spots of currant jelly. This quantity makes two good-sized puddings.

Cocoanut Pudding

Two cocoanuts grated, half pound sugar, half pound butter, whites of eleven eggs, cream butter, sugar and eggs together, then add the cocoanuts. Bake in a paste.

Cocoanut Pudding

Half pound of butter and half pound of fine sugar beaten to a cream, half pound of cocoanut grated fine, then add in the whites of six eggs beaten light. Rose-water to your taste. This quantity will make two puddings, baked in a paste.

Cottage Pudding

One cup sugar, half cup butter beaten to a cream, one egg, two teaspoons cream of tartar well mixed in two cups flour, one teaspoon soda dissolved in one cup milk, and stirred in at the last when ready to put in the oven; season to taste. Bake half hour. Wine sauce.

Cottage Pudding

Three cups of flour, one cup of sugar, one cup of milk, two tablespoonsful of butter, one tea-spoonful of yeast powder. Beat well together. Bake half an hour, and cat with sauce.

Lemon Pudding

Three potatoes boiled and well mashed, rind of three and juice of two lemons, half a pound butter, half a pound sugar, yolks of eleven eggs. Cream the sugar, butter, and eggs together, then add lemon and potato.